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)
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.