| back to USDA Nutrition Index |
 |
Pork, fresh, loin, country-style ribs, separable lean and fat, cooked, braised |
|
|
Pork, fresh, loin, country-style ribs, separable lean and fat, cooked, braised (USDA#10205) |
| Serving Size 1 rib without refuse (Yield from 1 cooked rib, with refuse, weighing 140g) |
|
|
|
| Water 53g |
|
| Calories 273 |
|
| Energy 1141kj |
|
| Protein 26g |
|
| Total Fat 17g |
|
| Ash 0g |
|
| Total Carbohydrates 0g |
|
| Dietary Fiber 0g |
|
| Sugars 0g |
|
| Calcium, Ca 34mg |
|
| Iron, Fe 1mg |
|
| Magnesium, Mg 23mg |
|
| Phosphorus, P 202mg |
|
| Potassium 288mg |
|
| Sodium 58mg |
|
| Zinc, Zn 4mg |
|
| Copper, Cu 0mg |
|
| Manganese, Mn 0mg |
|
| Selenium, Se 46mcg |
|
| Vitamin C, total ascorbic acid 0mg |
|
| Thiamin 0mg |
|
| Riboflavin 0mg |
|
| Niacin 5mg |
|
| Pantothenic acid 1mg |
|
| Vitamin B-6 0mg |
|
| Folate, total 0mcg |
|
| Folic acid 0mcg |
|
| Folate, food 0mcg |
|
| Folate, DFE 0mcg_DFE |
|
| Choline, total 108mg |
|
| Betaine 3mg |
|
| Vitamin B-12 0mcg |
|
| Vitamin B-12, added 0mcg |
|
| Vitamin A, IU 6IU |
|
| Vitamin A, RAE 2mcg_RAE |
|
| Retinol 2mcg |
|
| Vitamin E (alpha-tocopherol) 0mg |
|
| Vitamin E, added 0mg |
|
| Tocopherol, beta 0mg |
|
| Tocopherol, gamma 0mg |
|
| Tocopherol, delta 0mg |
|
| Vitamin K (phylloquinone) 0mcg |
|
| Fatty acids, total saturated 6g |
|
| 4:0 0g |
|
| 6:0 0g |
|
| 8:0 0g |
|
| 10:0 1g |
|
| 12:0 1g |
|
| 14:0 0g |
|
| 15:0 5g |
|
| 16:0 3g |
|
| 17:0 5g |
|
| 18:0 2g |
|
| 20:0 2g |
|
| 22:0 3g |
|
| Fatty acids, total monounsaturated 7g |
|
| 14:1 0g |
|
| 15:1 0g |
|
| 16:1 undifferentiated 0g |
|
| 17:1 1g |
|
| 18:1 undifferentiated 7g |
|
| 18:1 c 7g |
|
| 18:1 t 9g |
|
| 20:1 0g |
|
| 22:1 undifferentiated 0g |
|
| Fatty acids, total polyunsaturated 2g |
|
| 18:2 undifferentiated 1g |
|
| 18:2 n-6 c,c 1g |
|
| 18:2 t,t 5g |
|
| 18:3 undifferentiated 8g |
|
| 18:3 n-3 c,c,c 8g |
|
| 18:3 n-6 c,c,c 3g |
|
| 18:4 0g |
|
| 20:2 n-6 c,c 7g |
|
| 20:3 undifferentiated 1g |
|
| 20:4 undifferentiated 9g |
|
| 20:5 n-3 0g |
|
| 22:5 n-3 0g |
|
| 22:6 n-3 0g |
|
| Fatty acids, total trans 0g |
|
| Fatty acids, total trans-monoenoic 9g |
|
| Fatty acids, total trans-polyenoic 5g |
|
| Cholesterol 103mg |
|
| Tryptophan 0g |
|
| Threonine 1g |
|
| Isoleucine 1g |
|
| Leucine 2g |
|
| Lysine 2g |
|
| Methionine 0g |
|
| Cystine 0g |
|
| Phenylalanine 1g |
|
| Tyrosine 1g |
|
| Valine 1g |
|
| Arginine 1g |
|
| Histidine 1g |
|
| Alanine 1g |
|
| Aspartic acid 2g |
|
| Glutamic acid 4g |
|
| Glycine 1g |
|
| Proline 1g |
|
| Serine 1g |
|
| Hydroxyproline 6g |
|
| Alcohol, ethyl 0g |
|
| Caffeine 0mg |
|
| Theobromine 0mg |
|
| Carotene, beta 0mcg |
|
| Carotene, alpha 0mcg |
|
| Cryptoxanthin, beta 0mcg |
|
| Lycopene 0mcg |
|
| Lutein + zeaxanthin 0mcg |
|
|
|
|
|
|
|
|
Pork, fresh, loin, country-style ribs, separable lean and fat, cooked, braised usda nutrition - Related Content |
|
 |
|
 |
|
|
|
|
|
|
|
|
| Melt in your mouth pork ribs that are tender everytime! |
|
|
|
|
|
|
|
| Easy weeknight meal that can be thrown together with items you have on hand. |
|
|
|
|
|
|
|
| Perfect sandwiches for serving to a large group. |
|
|
 |
|
|
|
| The slow cooked goodness of pulled pork, flavored with a spicy and slightly sweet mixture of seasonings, highlights this excellent Southwestern dish. |
|
|
 |
|
|
|
| When marinated in beer, pork tenderloins take on a unique flavor. The sweetness of apples and onions provide an excellent accompaniment for this delicious grilled dish. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Pork cooking temperatures are important to monitor in order to insure meat is safely cooked to the proper temperature. When preparing pork, use the chart below as a guide to ... |
|
|
|
|
|
|
|
|
Tenderness Tips
Avoid freezing whenever possible to eliminate moisture loss that occurs during thawing. The moisture loss in thawing results in less tender meat.
Keep pork ... |
|
|
|
|
|
|
|
|
Pork Ribs
The ribs are cuts taken from the loin and the side/belly primal cuts. There are several different types of ribs and they vary in meatiness and bone ... |
|
|
|
|
|
|
|
| Sautéing | Pan-Frying | Stir-Frying | Deep-Frying | Grilling and BroilingBaking with Olive Oil | Smoke Point | Cooking Guidelines
Sautéing
Sautéing is a cooking ... |
|
|
|
|
|
|
|
|
Baked Bananas | Baked Plantains | Fried Bananas | Deep-Fried PlantainsDried Bananas | Reconstituting Dried Bananas
Bananas are most often eaten raw on their own, except ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| The blade end of the pork loin consisting of a section that is actually not ribs, but is instead rib-like chops. Occasionally, beef ribs may be referred to as country ribs; ... |
|
|
|
|
|
|
|
| The loin is located on both sides of the backbone starting at the shoulder and continuing back to the hind leg. It is the largest, most tender and leanest cut from the pig. Some ... |
|
|
|
|
|
|
|
| Made with a plastic materials that are resistant to heat, Slow Cooker Liners are designed to hold foods as they cook in slow cooker appliances. Slow Cooker Liners assist not only ... |
|
|
|
|
|
|
|
| Elastic in texture, this cooking tool is designed for use in ovens, refrigerators, and freezers to keep various foods from drooping or falling apart while cooking. Typical ... |
|
|
|
|
|
|
|
| Produced as a finishing tool for baked goods, this utensil is most often used to add the golden tan surface to crème brulée desserts by caramelizing sugar sprinkled over the top. ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| RecipeTips.com's video demonstration, 'How to Cook a Ham,' is an easy-to-follow guide for preparing baked ham that can be used for a number of ham recipes, such as baked ham with cloves and honey baked ham. |
|
|
|
|
|
|
|
| RecipeTips.com's video demonstration, 'How to Cook Hard-Boiled Eggs,' is an easy-to-follow guide for making hard boiled eggs. |
|
|
|
|
|
|
|
| RecipeTips.com's video demonstration on how to prepare pineapple rings from a fresh pineapple. For more information on pineapple and recipes visit RecipeTips.com. |
|
|
|
|
|
|
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
