本ページはプロモーションが含まれています
Japanese page
Nutrient content per 100 g
Detailed place
- Portion from the shoulder to the buttocks
Detailed part name
Rib Cap | Between shoulder loose and sirloin |
Ribloin | Upper part of ribulose (back side) |
Characteristic
- Fine texture and good meat quality
- Soft and juicy
- Rich in flavor
Culinary Applications
- Steak(ステーキ)
- Barbecue(バーベキュー)
- Sukiyaki(すき焼き)
- Shabu-shabu(しゃぶしゃぶ)
Nutrient content
Per 100g edible portion
【Japanese beef cattle】Spencer Roll(raw) lean and fat
Waste rate | 0% |
Energy | 573㎉ |
moisture | 34.5g |
Protein | 9.7g |
Lipid | 56.5g |
Carbohydrate | 0.1g |
Sodium | 39㎎ |
Potassium | 150㎎ |
Calcium | 2㎎ |
Magnesium | 10㎎ |
Rin | 84㎎ |
iron | 1.2㎎ |
Zinc | 2.6㎎ |
Copper | 0.03㎎ |
Manganese | – |
Lodine | 1㎍ |
Selenium | 8㎍ |
Chromium | – |
Molybdenum | 1㎍ |
Vitamin A(Retinol) | 10㎍ |
Vitamin A(β-carotene) | 3㎍ |
Vitamin D | – |
Vitamin E(Tocopherol α) | 0.6㎎ |
Vitamin K | 8㎍ |
Vitamin B1 | 0.04㎎ |
Vitamin B2 | 0.09㎎ |
Niacin | 2.4㎎ |
Vitamin B6 | 0.15㎎ |
Vitamin B12 | 1.1㎎ |
Folic acid | 3㎍ |
Pantothenic acid | 0.35㎎ |
Biotin | 1.1㎍ |
Vitamin C | 1㎎ |
Dietary fiber(aggregate amount) | – |
Quoted from the Japanese food standard composition table 2015 edition