Beef Rib Shortribs, Choice, Braised, Separable Lean and Fat
Source of Calories
Nutrition Facts
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Total Carbohydrates | 0 g | 0% |
| Net Carbohydrates | 0 g | 0% |
| Sugars | 0 g | 0% |
| Added Sugars | No data | - |
| Dietary Fiber | 0 g | 0% |
| Protein | 48.53 g | 97% |
| Total Fat | 94.46 g | 121% |
| Saturated Fat | 40.05 g | 200% |
| Monounsaturated Fat | 42.48 g | - |
| Polyunsaturated Fat | 3.44 g | - |
| Trans Fat | No data | - |
| Cholesterol | 211.5 mg | 71% |
| Vitamins | ||
| Vitamin A | 0 mcg | 0% |
| Vitamin C | 0 mg | 0% |
| Vitamin D | 1.52 mcg | 8% |
| Minerals | ||
| Sodium | 112.5 mg | 5% |
| Potassium | 504 mg | 11% |
| Calcium | 27 mg | 2% |
| Magnesium | 33.75 mg | 8% |
| Iron | 5.2 mg | 29% |
| Zinc | 10.98 mg | 100% |
% DV refers to how much a single serving of an individually packaged food or supplement contributes nutritionally to your daily diet, based on a 2,000-calorie-a-day diet. Generally, having 5% DV or less of a nutrient per serving is considered low, and 20% DV or more of a nutrient per serving is considered high.
Fat Composition
The suggested total fat consumption should be limited to 30% of total energy intake or less. The type of fat consumed should primarily be unsaturated fatty acids, with no more than 10% of total energy intake coming from saturated fatty acids (about 200 calories on a 2000-calorie diet) and no more than 1% of total energy intake coming from trans-fatty acids.
Vitamin Coverage
Vitamin A
0%
Vitamin C
0%
Vitamin D
8%
Vitamin E
4%
Vitamin K
5%
Vitamin B1
9%
Vitamin B2
26%
Vitamin B3
34%
Vitamin B5
11%
Vitamin B6
29%
Vitamin B7
-
Vitamin B9
3%
Vitamin B12
246%
There are 13 essential vitamins required for the body to work properly, which are categorised into two categories: fat-soluble and water-soluble vitamins. Vitamins have a Recommended Dietary Allowance (RDA), provided by the Dietary Reference Intakes (DRIs), which vary by age and sex. The %DV indicates how much one serving contributes to the average recommended daily intake.
Mineral Coverage
Calcium
2%
Iron
29%
Magnesium
8%
Phosphorus
29%
Potassium
11%
Sodium
5%
Zinc
100%
Copper
25%
Manganese
1%
Selenium
85%
Minerals are micronutrients, of which 13 of them are essential to the human body. The Recommended Dietary Allowance includes Calcium (1,300 mg/d), Phosphorus (1,250 mg/d), Potassium (4,700 mg/d), Sodium (2,300 mg/d), Chloride (1,500 mg/d), Magnesium (420 mg/d), Iron (18 mg/d), Zinc (11 mg/d), Copper (0.9 mg/d), Selenium (55 mcg/d), Molybdenum (45 mcg/d), Manganese (2.3 mg/d) and Iodine (150 mcg/d).
Protein Quality
Leucine
131%
Isoleucine
166%
Valine
143%
Lysine
154%
Tryptophan
91%
Threonine
139%
Phenylalanine
166%
Methionine
190%
Histidine
158%
Guidelines recommend a serving of protein with each meal and 1.2-1.6 g of protein per kg of body weight per day.
The data provided by eato.health is for informational purposes only and should not be considered medical advice. Please consult your physician before beginning any diet or nutrition plan.
About
How Long to Burn Off 1060 Calories?
*Based on this person: 25-year-old female, 5'7", 144 lbs
Swimming
2 h 35 min
Jogging
2 h 14 min
Cycling
2 h 18 min
Walking
4 h 9 min
The data provided by eato.health is for informational purposes only and should not be considered medical advice. Please consult your physician before beginning any diet or nutrition plan.
📚 Health Research & Evidence About This Food
Beef rib shortribs are a source of high-quality protein, iron, and zinc, but are also notably high in saturated fat. Observational evidence suggests that high consumption of red meat, including beef, may be associated with an increased risk of heart disease and certain cancers, with specific cooking methods like oven-broiling short ribs potentially linked to colorectal cancer risk, according to Wiley Online Library.
1. Beef: Nutrition, Benefits, and Downsides
Source: Healthline, 2019
Summary: Beef rib shortribs, as a form of beef, provide high-quality protein, essential vitamins and minerals like iron and zinc, and bioactive compounds that support muscle maintenance, exercise performance, and anemia prevention, though high consumption of beef has been linked to increased risk for heart disease and cancer.
Read More: https://www.healthline.com/nutrition/beef
2. Foods With High Saturated Fat: 9 Food Types
Source: Medical News Today, 2023
Summary: Beef rib shortribs are identified as a cut of beef typically higher in saturated fat, alongside T-bone and rib-eye steaks, and reducing intake of such cuts is recommended to lower heart disease risk.
Read More: https://www.medicalnewstoday.com/articles/foods-with-high-saturated-fat
3. 2. Cancer in Humans - Red Meat and Processed Meat - Ncbi Bookshelf
Source: NCBI
Summary: Beef rib shortribs, as a form of unprocessed mammalian muscle meat, fall under the category of red meat, which has shown mixed associations with colorectal cancer risk in various cohort studies, with some indicating an increased risk while others found no significant link.
4. Physicochemical Properties and Volatile Organic Compounds of Dairy Beef Round Subjected to Various Cooking Methods
Source: SpringerLink, 2023
Summary: Beef rib shortribs, like dairy beef round, can have their physicochemical properties and volatile organic compounds influenced by cooking methods, with sous-vide cooking notably enhancing tenderness, umami-contributing amino acids, and overall sensory acceptability.
Read More: https://link.springer.com/article/10.5851/kosfa.2023.e35
5. Recipe: Braised Short Ribs With Fennel Seed
Source: Cleveland Clinic
Summary: Beef rib shortribs, specifically bone-in beef short ribs, can be transformed into a tender dish through slow and low braising, and a recipe for Braised Short Ribs with Fennel Seed provides nutritional details including protein, fat, and calorie content per serving.
Read More: https://health.clevelandclinic.org/recipe-braised-short-ribs-fennel-seed-cider-vinegar
6. Meat Intake, Cooking Methods, Dietary Carcinogens, and Colorectal Cancer Risk: Findings From the Colorectal Cancer Family Registry
Source: Wiley Online Library
Summary: Beef rib shortribs, specifically oven-broiled short ribs, showed a positive association with colorectal cancer risk, particularly among individuals with mismatch repair deficient cases, supporting the role of specific meat types and cooking practices as potential sources of carcinogens.
Read More: https://onlinelibrary.wiley.com/doi/10.1002/cam4.461
