Beef, variety meats and by-products, tripe, 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 MG | 0% | |
| Riboflavin | 0.1 MG | 5% | |
| Niacin | 0.9 MG | 6% | |
| Pantothenic acid | 0.2 MG | 5% | |
| Vitamin B-6 | 0.0 MG | 1% | |
| Folate, total | 5 UG | 1% | |
| Choline, total | 194.8 MG | 35% | |
| Vitamin B-12 | 1.4 UG | 58% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.1 MG | 1% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 69 MG | 5% | |
| Iron, Fe | 0.6 MG | 3% | |
| Magnesium, Mg | 13 MG | 3% | |
| Phosphorus, P | 64 MG | 5% | |
| Potassium, K | 67 MG | 1% | |
| Sodium, Na | 97 MG | 4% | |
| Zinc, Zn | 1.4 MG | 13% | |
| Copper, Cu | 0.1 MG | 8% | |
| Manganese, Mn | 0.1 MG | 4% | |
| Selenium, Se | 12.5 UG | 23% |
Nutrition Highlights
- Low in calories with 85 kcal per 100g.
- Good source of protein with 12.1g per 100g.
- Good source of Selenium, Se (23% DV).
- Good source of Choline, total (35% DV).
- Rich source of Vitamin B-12 (58% of Daily Value per 100g).
About Beef, variety meats and by-products, tripe, raw
This nutrient-dense organ meat comes from the stomach lining of cattle and offers a lean protein source with minimal carbohydrates. At just 85 calories per 100 grams, it provides an impressive 12.1 grams of protein while containing only 3.7 grams of fat. The absence of carbohydrates and fiber makes it particularly suitable for low-carb and ketogenic dietary approaches. Its high protein content includes essential amino acids necessary for tissue repair and maintenance.
In culinary applications, this versatile ingredient appears in traditional dishes across many cultures. It requires thorough cleaning and slow cooking to achieve the desired tender texture, often taking several hours of simmering. Common preparations include hearty stews, soups, and braised dishes, where it readily absorbs surrounding flavors. Popular in cuisines from Mexican menudo to Italian lampredotto, it's frequently combined with aromatic vegetables, herbs, and spices. Due to its mild flavor, it pairs well with bold seasonings and benefits from long, gentle cooking methods that break down its naturally tough texture. When properly prepared, it offers a nutritious addition to a balanced diet, particularly for those seeking alternative protein sources.
Compare Beef, variety meats and by-products, tripe, raw
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