Japanese page
Nutrient content per 100 g
Detailed place
- Meat of the neck
Detailed part name
| neck | Use as ground meat, stewed dish |
| Throat | Use it for grilled meat |
Characteristic
- Frequently exercising part, the meat quality is rough and rigid texture
- Many streaks of red meat
- Because it contains a lot of gelatin, it is ideal for stewed dishes
- It is used as soup picking and minced meat
Culinary Applications
- curry（カレー）
- Sukiyaki（すき焼き）
- stewing（煮込む）
Nutrient content
Per 100g edible portion
There is no stated in the Japanese food standard ingredient table
| Waste rate | % |
| Energy | ㎉ |
| moisture | ｇ |
| Protein | ｇ |
| Lipid | ｇ |
| Carbohydrate | ｇ |
| Sodium | ㎎ |
| Potassium | ㎎ |
| Calcium | ㎎ |
| Magnesium | ㎎ |
| Rin | ㎎ |
| iron | ㎎ |
| Zinc | ㎎ |
| Copper | ㎎ |
| Manganese | ㎎ |
| Lodine | ㎍ |
| Selenium | ㎍ |
| Chromium | ㎍ |
| Molybdenum | ㎍ |
| Vitamin A（Retinol） | ㎍ |
| Vitamin A（β-carotene） | ㎍ |
| Vitamin D | ㎍ |
| Vitamin E（Tocopherol α） | ㎎ |
| Vitamin K | ㎍ |
| Vitamin B1 | ㎎ |
| Vitamin B2 | ㎎ |
| Niacin | ㎎ |
| Vitamin B6 | ㎎ |
| Vitamin B12 | ㎎ |
| Folic acid | ㎍ |
| Pantothenic acid | ㎎ |
| Biotin | ㎍ |
| Vitamin C | ㎎ |
| Dietary fiber(aggregate amount） | ｇ |
Quoted from the Japanese food standard composition table 2015 edition