raw veal rib
Also known as: veal rib
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Also known as: veal rib
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, veal rib is a nutrient-dense protein source that supports muscle building and repair. It is particularly rich in B vitamins like B12 for nerve function and heme iron, which is more easily absorbed by the body than plant-based iron to help prevent anemia.
A 100g serving of raw veal rib provides approximately 19.8g of high-quality protein and 10.3g of fat. It contains 0g of carbohydrates, making it a pure protein and fat source with about 172 calories per serving.
Yes, veal rib is excellent for the ketogenic diet because it contains zero carbohydrates. Its combination of high protein and moderate fat content fits well within low-carb and keto nutritional profiles.
Veal ribs are best prepared using slow-cooking methods such as braising or slow-roasting. Because veal is more delicate than beef, cooking it at lower temperatures with moisture helps break down connective tissues while keeping the meat tender.
Veal rib has a much milder and more delicate flavor compared to traditional beef ribs. It has a fine-grained texture and a subtle sweetness that pairs well with light sauces, white wine, and fresh herbs like rosemary or thyme.
Raw veal ribs should be kept in the coldest part of your fridge and used within 3 to 5 days of purchase. Keep them in their original vacuum-sealed packaging or wrap them tightly in plastic wrap to prevent exposure to air.
Yes, raw veal ribs can be frozen for 6 to 12 months without significant loss of quality. For best results, wrap them tightly in freezer paper or use a vacuum sealer to protect the meat from freezer burn.
raw veal rib is a versatile ingredient found in cuisines around the world. With 172 calories per 100g and 19.8 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Veal rib can be beneficial for weight loss due to its high protein content, which increases satiety and helps maintain muscle mass. However, because it contains 10.3g of fat per 100g, portion sizes should be monitored to manage overall calorie intake.
Fresh veal should be pale pink with white fat; if the meat appears grey, dark brown, or has a slimy film, it should be discarded. A sour, pungent, or ammonia-like odor is also a definitive sign of spoilage.
Veal is naturally permissible under both Halal and Kosher dietary laws. However, for the meat to be considered strictly Halal or Kosher, the animal must be slaughtered and processed according to specific religious requirements and carry the appropriate certification label.