Nutrient content of 100 g
Detailed place
- The upper part (back side) part where the stomach part is divided into two parts vertically from the center
Detailed part name
Half shore rib | The tip part (head side) of Short RibPart near the shoulder |
Short rib | The middle part of Short Rib |
Flap meat | The back part of Short Rib |
Characteristic
- Textile and membrane are many and rough
- “Red meat” and “fat” moderately intermesh
- The taste is rich and flavorful
- “Calbi” means “meat of ribs” in Korean
Culinary Applications
- Steak(ステーキ)
- Barbecue(バーベキュー)
- Sukiyaki(すき焼き)
- stewing(煮込む)
Nutrient content
Nutrient content of 100 g
【beef-Wagyu】Bara(バラ)
It is collectively referred to as “Bara” instead of “Short Rib” in the Japanese food standard ingredient table. (Short Rib + Short Plate )
Energy | 517kcal |
Protein | 11.0g |
Lipid | 50.0g |
Carbohydrate | 0.1g |
Vitamin A | – |
Vitamin D | – |
Vitamin E | 0.6mg |
Vitamin K | 16㎍ |
Vitamin B1 | 0.04mg |
Vitamin B2 | 0.11mg |
Vitamin B6 | 0.16mg |
Vitamin B12 | 1.2㎍ |
Vitamin C | 1mg |
Niacin | 3.1mg |
Folic acid | 2㎍ |
Pantothenic acid | 0.74mg |
Biotin | – |
Sodium | 44mg |
Potassium | 160mg |
Calcium | 4mg |
Magnesium | 10mg |
Rin | 87mg |
iron | 1.4mg |
Zinc | 3.0mg |
Copper | 0.09mg |
Manganese | – |
Lodine | – |
Selenium | – |
Chromium | – |
Molybdenum | – |
Dietary fiber | – |