Beef, rib, back ribs, bone-in, separable lean only, trimmed to 0" fat, choice, cooked, braised
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.1 MG | 9% | |
| Riboflavin | 0.3 MG | 27% | |
| Niacin | 5.8 MG | 36% | |
| Vitamin B-6 | 0.5 MG | 32% | |
| Folate, total | 7 UG | 2% | |
| Vitamin B-12 | 2.3 UG | 95% | |
| Vitamin A, RAE | 2 UG | 0% | |
| Vitamin D (D2 + D3) | 0.2 UG | 1% | |
| Vitamin K (phylloquinone) | 1.6 UG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 22 MG | 2% | |
| Iron, Fe | 2.6 MG | 15% | |
| Magnesium, Mg | 26 MG | 6% | |
| Phosphorus, P | 187 MG | 15% | |
| Potassium, K | 280 MG | 6% | |
| Sodium, Na | 68 MG | 3% | |
| Zinc, Zn | 6.1 MG | 55% | |
| Copper, Cu | 0.1 MG | 9% | |
| Selenium, Se | 28.7 UG | 52% |
Nutrition Highlights
- Excellent source of protein with 27.8g per 100g, great for muscle building and recovery.
- Rich source of Zinc, Zn (55% of Daily Value per 100g).
- Rich source of Selenium, Se (52% of Daily Value per 100g).
- Good source of Riboflavin (27% DV).
- Good source of Niacin (36% DV).
- Good source of Vitamin B-6 (32% DV).
About Beef, rib, back ribs, bone-in, separable lean only, trimmed to 0" fat, choice, cooked, braised
This cut comes from the rib section of beef, specifically the back ribs with the bone left in. After trimming away all visible fat, it's classified as choice grade and prepared by braising, a slow-cooking method that tenderizes the meat. With 27.8 grams of protein per 100 grams, it's an excellent source of this essential macronutrient, which supports muscle maintenance, immune function, and overall body repair. The fat content is notably high at 21.7 grams per serving, though this is mostly trimmed fat, and the calorie count sits at 306 per 100 grams. It contains no carbohydrates or fiber, making it suitable for low-carb and ketogenic dietary patterns.
In the kitchen, this cut shines in hearty, slow-cooked dishes where its rich flavor can develop fully. Braising in a flavorful liquid—such as broth, wine, or a tomato-based sauce—breaks down the connective tissue, yielding tender, succulent meat that easily separates from the bone. It's a popular choice for classic comfort meals like beef rib stew, pot roast, or as a centerpiece for Sunday dinners. While its high protein and fat content make it satisfying and energy-dense, those monitoring saturated fat or calorie intake may want to enjoy it in moderation or pair it with plenty of vegetables to balance the meal.
Compare Beef, rib, back ribs, bone-in, separable lean only, trimmed to 0" fat, choice, cooked, braised
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