Beef, rib, back ribs, bone-in, separable lean only, trimmed to 0" fat, select, raw
* 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 | 8% | |
| Riboflavin | 0.2 MG | 18% | |
| Niacin | 4.9 MG | 30% | |
| Vitamin B-6 | 0.5 MG | 28% | |
| Folate, total | 3 UG | 1% | |
| Vitamin B-12 | 1.8 UG | 74% | |
| Vitamin A, RAE | 3 UG | 0% | |
| Vitamin D (D2 + D3) | 0.1 UG | 1% | |
| Vitamin K (phylloquinone) | 1.5 UG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 9 MG | 1% | |
| Iron, Fe | 1.9 MG | 10% | |
| Magnesium, Mg | 20 MG | 5% | |
| Phosphorus, P | 138 MG | 11% | |
| Potassium, K | 264 MG | 6% | |
| Sodium, Na | 59 MG | 3% | |
| Zinc, Zn | 4.8 MG | 43% | |
| Copper, Cu | 0.1 MG | 8% | |
| Selenium, Se | 19.2 UG | 35% |
Nutrition Highlights
- Good source of protein with 19.7g per 100g.
- Good source of Zinc, Zn (43% DV).
- Good source of Selenium, Se (35% DV).
- Good source of Niacin (30% DV).
- Good source of Vitamin B-6 (28% DV).
- Rich source of Vitamin B-12 (74% of Daily Value per 100g).
About Beef, rib, back ribs, bone-in, separable lean only, trimmed to 0" fat, select, raw
This cut of beef comes from the rib section, specifically the back ribs, and is sold with the bone still in but with all visible fat trimmed away. It's a relatively lean option compared to other rib cuts, making it a good choice for those looking to enjoy beef without excessive fat content. With nearly 20 grams of protein per 100 grams, it's an excellent source of high-quality, complete protein that provides all essential amino acids needed for muscle maintenance and repair.
The nutritional profile shows it's naturally low in carbohydrates and contains no fiber, which makes it suitable for low-carb and ketogenic diets. However, it's worth noting that even with the fat trimmed to zero inches, it still contains 15.7 grams of fat per 100 grams, primarily consisting of a mix of saturated and unsaturated fats. This cut is particularly rich in iron, zinc, and B vitamins, especially vitamin B12, which are crucial for energy metabolism and red blood cell formation.
In the kitchen, this cut is incredibly versatile. While it can be grilled or broiled, it truly shines when cooked low and slow through methods like braising or smoking, which allows the connective tissue to break down and create tender, flavorful meat. Many people enjoy it as classic barbecue ribs, but it can also be used in hearty stews, soups, or as a protein component in various cultural dishes. When preparing this cut, it's best to cook it with moist heat methods or at low temperatures for extended periods to achieve the most tender results.
Compare Beef, rib, back ribs, bone-in, separable lean only, trimmed to 0" fat, select, raw
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