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 | – |