Rack without head
Category
Meats
A cut from the higher loin to which the spine has been removed leaving the ribs stuck to the loin. It can be roasted whole in the oven and cut after being cooked.
Nutritional information (0.1 kg)
Energy
152.0
kcal
Carbohydrates
0.0
g
Proteins
18.0
g
Lipids
8.85
g
Fiber
0.0
g
Saturates
2.28
g
Monounsaturated fatty acids
4.0
g
Polyunsaturated fatty acids
3.15
g
Cholesterol
64.5
mg
Calcium
9.0
mg
Iron
0.9
mg
Zinc
2.4
mg
Vitamin A
0.0
ug
Vitamin C
0.0
g
Folic acid
3.0
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.
-
Type of dish
- Main course
- Juices, milkshakes and beverages
- Burguers
- Beers
- Birds
- Pizzas, patty
- Finger foods
- Soups and creams
- Cocktails
- Bread and pastries
- Sándwich
- Ice creams and sorbets
- Legumes
- Pastas
- Shellfish
- Pastries
- Coffee, chocolate and infusion
- Dessert
- Breakfasts and brunch
- Appetizers and canapes
- Salads
- Meats
- Fish
- Rices
- Vegetables
- Eggs
- Cheeses
- Patty
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Meses de temporada*
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed