Know what’s on your plate
Veal rib
Calories & nutrition facts
separable lean only, raw
Nutrition facts
Per 100 g% DV- Calories 120 kcal —
- Protein 20 g 40%
- Carbohydrate 0 g 0%
- Fat 3.9 g 5%
- Saturated fat 1.2 g 6%
- Fibre 0 g 0%
- Sodium 95 mg 4%
- Cholesterol 83 mg 28%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Vitamin E 0.21 mg 1%
- Thiamin (B1) 0.07 mg 6%
- Riboflavin (B2) 0.24 mg 18%
- Niacin (B3) 7.1 mg 44%
- Pantothenic acid (B5) 1.2 mg 24%
- Vitamin B6 0.44 mg 26%
- Folate (B9) 13 µg 3%
- Vitamin B12 1.4 µg 57%
Minerals
- Calcium 14 mg 1%
- Iron 0.88 mg 5%
- Magnesium 23 mg 5%
- Phosphorus 194 mg 16%
- Potassium 306 mg 7%
- Zinc 3.5 mg 32%
- Copper 0.11 mg 12%
- Manganese 0.03 mg 1%
- Selenium 8.5 µg 15%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 120 | 20 g | 0 g | 3.9 g |
| 1 × oz | 28.4 g | 34 | 5.7 g | 0 g | 1.1 g |
| 1 × lb | 453.6 g | 544 | 91 g | 0 g | 18 g |
| 2 × oz | 56.7 g | 68 | 11 g | 0 g | 2.2 g |
| ½ × oz | 14.2 g | 17 | 2.8 g | 0 g | 0.6 g |
| 3 × oz | 85.1 g | 102 | 17 g | 0 g | 3.3 g |
| 4 × oz | 113.4 g | 136 | 23 g | 0 g | 4.4 g |
Similar foods
- Veal rib chopmilk-fed, lean and fat, raw237 kcal / 100 g
- Australian veal rib roastseparable lean only, raw134 kcal / 100 g
- Veal rib steakraw167 kcal / 100 g
- Lamb ribseparable lean only, trimmed to 1/4" fat, choice, raw169 kcal / 100 g
- Veal loinseparable lean only, raw114 kcal / 100 g
- Veal shoulder blade chopseparable lean only, raw110 kcal / 100 g
- Canadian lamb ribcanadian, rib, lean, raw129 kcal / 100 g
- Whole boneless veal breastseparable lean and fat, raw208 kcal / 100 g
- New Zealand lamb riblean, raw160 kcal / 100 g
- Beef riblean only140 kcal / 100 g
Questions about Veal rib
How do you cook a veal rib roast without drying it out?
Brown it all over in a hot pan, then roast at 180 °C until the thickest part reaches 63 °C; rest it for at least 3 minutes before carving. A meat thermometer is more reliable than timing, since the roast’s shape and thickness affect how quickly it cooks.
Can you cook veal ribs on the barbecue?
Yes. For rib chops, oil the meat lightly and grill over medium-high heat for about 3–5 minutes per side, depending on thickness, then rest for 3 minutes. For a larger rib roast, brown it over direct heat and finish it over indirect heat with the lid down.
How do you choose veal ribs at the butcher’s?
For a roast, look for an even layer of meat over the ribs and a creamy-white covering of fat; for chops, choose pieces of similar thickness so they cook at the same rate. Ask for the chine bone to be removed if you want the roast easier to carve.
How long can you keep veal ribs in the fridge or freezer?
Keep raw veal ribs covered on the bottom shelf of the fridge and cook them within 1–2 days. Freeze them in a well-sealed, dated packet; thaw them in the fridge, not on the worktop, and use them promptly once thawed.
What goes well with veal ribs?
Serve roast veal ribs with roast potatoes, carrots or a sharp herb sauce such as salsa verde. Grilled rib chops also suit lemon, rosemary and a side of grilled courgette or aubergine.
What stands out nutritionally in veal ribs?
Veal ribs are high in zinc and vitamin B12; a 100 g portion provides 3.5 mg of zinc and 1.4 µg of vitamin B12.
Source: USDA FoodData Central 173828 · per 100 g · carbohydrate per EU label, fibre excluded
