|
|
| back to USDA Nutrition Index |
 |
Veal, rib, separable lean only, raw |
|
|
Veal, rib, separable lean only, raw (USDA#17113) |
| Serving Size 1 oz |
|
|
|
| Water 75g |
|
| Calories 120 |
|
| Energy 502kj |
|
| Protein 19g |
|
| Total Fat 3g |
|
| Ash 1g |
|
| Total Carbohydrates 0g |
|
| Dietary Fiber 0g |
|
| Calcium, Ca 14mg |
|
| Iron, Fe 0mg |
|
| Magnesium, Mg 23mg |
|
| Phosphorus, P 194mg |
|
| Potassium 306mg |
|
| Sodium 95mg |
|
| Zinc, Zn 3mg |
|
| Copper, Cu 0mg |
|
| Manganese, Mn 2mg |
|
| Selenium, Se 8mcg |
|
| Vitamin C, total ascorbic acid 0mg |
|
| Thiamin 7mg |
|
| Riboflavin 0mg |
|
| Niacin 7mg |
|
| Pantothenic acid 1mg |
|
| Vitamin B-6 0mg |
|
| Folate, total 13mcg |
|
| Folic acid 0mcg |
|
| Folate, food 13mcg |
|
| Folate, DFE 13mcg_DFE |
|
| Vitamin B-12 1mcg |
|
| Vitamin A, IU 0IU |
|
| Vitamin A, RAE 0mcg_RAE |
|
| Retinol 0mcg |
|
| Vitamin E (alpha-tocopherol) 0mg |
|
| Fatty acids, total saturated 1g |
|
| 10:0 0g |
|
| 12:0 0g |
|
| 14:0 5g |
|
| 16:0 0g |
|
| 18:0 0g |
|
| Fatty acids, total monounsaturated 1g |
|
| 16:1 undifferentiated 0g |
|
| 18:1 undifferentiated 1g |
|
| Fatty acids, total polyunsaturated 0g |
|
| 18:2 undifferentiated 0g |
|
| 18:3 undifferentiated 0g |
|
| 20:4 undifferentiated 0g |
|
| Cholesterol 83mg |
|
| Tryptophan 0g |
|
| Threonine 0g |
|
| Isoleucine 0g |
|
| Leucine 1g |
|
| Lysine 1g |
|
| Methionine 0g |
|
| Cystine 0g |
|
| Phenylalanine 0g |
|
| Tyrosine 0g |
|
| Valine 1g |
|
| Arginine 1g |
|
| Histidine 0g |
|
| Alanine 1g |
|
| Aspartic acid 1g |
|
| Glutamic acid 3g |
|
| Glycine 1g |
|
| Proline 0g |
|
| Serine 0g |
|
|
|
|
|
|
|
|
Veal, rib, separable lean only, raw usda nutrition - Related Content |
|
 |
|
 |
|
|
|
|
|
|
|
|
| Pork Ribs BBQ'd to perfection |
|
|
|
|
|
|
|
| Grilled baby back ribs |
|
|
 |
|
|
|
| The classic Italian dish of veal cutlets cooked in a lemony sauce is so quick and easy to prepare that you’ll want to serve it often. |
|
|
 |
|
|
|
| A delicious cut of beef for a festive occasion. |
|
|
 |
|
|
|
| A juicy roast with lots of flavor that is perfect to serve to guests. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Veal cooking temperatures are important to monitor
in order to insure meat is safely cooked to the proper temperature. When
preparing veal, use the ... |
|
|
|
|
|
|
|
|
Ribs
Lamb ribs that will be grilled or barbecued are cut from the breast
primal. The rib primal is ... |
|
|
|
|
|
|
|
|
Ribs
The beef carcass has 13 pairs of ribs, but not all of the ribs are included in the rib primal cut. The first 5 ribs are part of the chuck cut in the front of ... |
|
|
|
|
|
|
|
|
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 ... |
|
|
|
|
|
|
|
|
Purchasing | Preparing Prime Rib | Prime Rib Marinades | Rubs for Prime RibCooking Prime Rib | Checking Doneness | Carving Prime Rib | Serving Prime Rib
Knowing how to ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| A ham that is first treated with a salt mixture and then exposed to a natural air-curing process that dries and flavors the meat. During the air-drying process the salt draws out ... |
|
|
|
|
|
|
|
| The ham must contain less than 10 grams of fat, 4.5 grams or less of saturated fat, and less than 95 grams of cholesterol per 100 grams and per Reference Amount Customarily ... |
|
|
|
|
|
|
|
| A descriptor of wine that is too young to consume, may be too acidic and unbalanced. |
|
|
|
|
|
|
|
| Descriptor of wine that is thin and a bit astringent, a complement for some wine styles. |
|
|
|
|
|
|
|
| A rib chop is, with the loin chop, the most highly prized, the most tender, and tastiest cut of lamb. The rib chop has somewhat more fat than the loin chop and is therefore ... |
|
|
|
|
|
|
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
| Reproduction in whole or in part without written permission is strictly prohibited. |
| © Copyright 2008 Tecstra Systems, All Rights Reserved, RecipeTips.Com |
|
|
|
|
