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Protein-rich and carbohydrate-free
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
330
KCAL / 100G
Carbs
0g
· 0%
Protein
24.5g
· 30%
Fat
25.5g
· 70%
Fiber
0g
Vitamins
B12
2.6µg · 108% DV
B3
5.8mg · 36% DV
B6
0.32mg · 19% DV
B2
0.22mg · 17% DV
Minerals
Selenium
29µg · 53% DV
Zinc
5mg · 45% DV
Phosphorus
205mg · 29% DV
Iron
3mg · 17% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
10.1g
MONOUNSATURATED
11.5g
POLYUNSATURATED
0.95g
Omega 6:3 ratio 5.4:1
Above the ideal 4:1 (5.4:1).
Warm the meat gently in a covered pan with a splash of its cooking juices or stock. If using a microwave, heat in short intervals and stir between them.
They can lose moisture after shredding if they are held over high heat for too long. Tossing the meat with its juices or sauce just before serving helps keep it succulent.
Refrigerate them within two hours in an airtight container and generally eat them within 3 to 4 days. Discard the meat if it develops an off smell, sticky texture, or unusual discoloration.
Yes. Freeze in meal-sized portions with as much air removed as possible, then thaw in the refrigerator for best texture and safety.
Crisp salads, cabbage slaw, roasted vegetables, and leafy greens add freshness and fiber to a rich meat dish. Beans, potatoes, or whole grains can make the meal more substantial if desired.
Ribs are typically richer, fattier, and more intensely flavored than lean cuts such as sirloin or round. They can be satisfying, but portion awareness matters for people limiting saturated fat.
Their protein can contribute to muscle repair as part of a post-workout meal. Pairing them with a carbohydrate food and vegetables can support a more balanced recovery meal.
Rich, fatty meat may trigger indigestion or reflux in some people when eaten late. A smaller serving and leaving time before lying down can make it more comfortable.
Connective tissue in ribs can become gelatin during cooking, but eating it does not cure arthritis or other joint conditions. Persistent joint symptoms need appropriate medical advice.
People managing high cholesterol, cardiovascular risk, or reflux may want to limit rich, fatty portions. Those with gout or elevated uric acid should also follow their clinician's guidance on red meat intake.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.