Pork, fresh, backribs, separable lean and fat, 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 | 0.5 MG | 38% | |
| Riboflavin | 0.3 MG | 23% | |
| Niacin | 6.8 MG | 42% | |
| Pantothenic acid | 0.8 MG | 16% | |
| Vitamin B-6 | 0.4 MG | 25% | |
| Folate, total | 0 UG | 0% | |
| Choline, total | 65.5 MG | 12% | |
| Vitamin B-12 | 0.6 UG | 23% | |
| Vitamin A, RAE | 7 UG | 1% | |
| Vitamin E (alpha-tocopherol) | 0.2 MG | 2% | |
| Vitamin D (D2 + D3) | 1.1 UG | 6% | |
| Vitamin K (phylloquinone) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 31 MG | 2% | |
| Iron, Fe | 0.8 MG | 4% | |
| Magnesium, Mg | 16 MG | 4% | |
| Phosphorus, P | 154 MG | 12% | |
| Potassium, K | 247 MG | 5% | |
| Sodium, Na | 87 MG | 4% | |
| Zinc, Zn | 2.5 MG | 23% | |
| Copper, Cu | 0.1 MG | 10% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 30.7 UG | 56% |
Nutrition Highlights
- Good source of protein with 19.1g per 100g.
- Good source of Zinc, Zn (23% DV).
- Rich source of Selenium, Se (56% of Daily Value per 100g).
- Good source of Thiamin (38% DV).
- Good source of Riboflavin (23% DV).
- Good source of Niacin (42% DV).
About Pork, fresh, backribs, separable lean and fat, raw
These cuts of meat, often referred to as back ribs, originate from the upper portion of the pig's rib cage, near the spine. Raw back ribs provide a significant source of high-quality protein, crucial for building and repairing tissues, as well as supporting overall bodily functions. They are also naturally free of carbohydrates and fiber. However, a notable aspect of back ribs is their fat content. While the fat contributes to the rich flavor and texture, it also accounts for a substantial portion of the calorie count. The type of fat present in pork ribs varies, so it's wise to consider portion sizes and preparation methods to manage overall fat intake.
In the kitchen, back ribs are incredibly versatile. They are often slow-cooked to achieve tenderness, either smoked, baked, or braised. Popular preparations include barbecue ribs, where they're typically marinated, seasoned, and cooked over low heat for extended periods. The slow cooking process helps to break down the tough connective tissues, resulting in a fall-off-the-bone experience. Back ribs can also be grilled, but this method requires careful monitoring to prevent them from drying out. When incorporating them into your diet, consider balancing the richness with plenty of vegetables, and choose leaner cuts when possible.
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