Category Meats

The part that belongs to what would be considered as the chest and ribcage in a cow.  It can be eaten fresh, roasted on a grill or in an oven or added to stews. Pork ribs can also be salted or marinated in order to preserve as well as aromatize them.

Nutritional information (0.1 kg)
Fiber 0.0 g
Saturates 5.28 g
Monounsaturated fatty acids 6.85 g
Polyunsaturated fatty acids 2.5 g
Cholesterol 40.0 mg
Calcium 4.44 mg
Iron 0.44 mg
Zinc 0.89 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 1.66 ug
Salt (Sodium) 0.0 mg
Sugars 0.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.