Ribs, NFS
Common food
Photo: Wikipedia
Ribs, NFS (Not Further Specified) typically refers to a cut of pork or beef ribs, often cooked with a rich, savory glaze or sauce. The meat is tender and juicy, with a distinctive smoky or caramelized flavor profile, especially when grilled or slow-cooked. Nutritionally, it provides a significant amount of protein and fat, with a moderate carbohydrate content likely from added sugars or sauces.
Calorie split: 27% protein · 19% carbs · 54% fat
↓ Full nutrition💚 Why it's loved
People love ribs for their rich, savory flavor and tender texture, which are often enhanced by slow cooking or smoking. They are a staple in many cultural cuisines, from American BBQ to Korean and Chinese, making them a versatile and beloved dish for gatherings and celebrations.
⚠️ Watch-outs & how to enjoy it better
Ribs can be high in saturated fat and sodium, which may be a concern for those managing heart health or blood pressure. To counteract this, choose leaner cuts, trim excess fat, and pair with fiber-rich vegetables or whole grains to balance the meal. Additionally, be mindful of portion sizes to avoid overconsumption of calories.
Key benefits
- High-quality protein source for muscle maintenance.
- Rich in B vitamins, particularly B12 and niacin.
- Provides essential minerals like zinc and selenium.
- Can be a source of healthy fats if trimmed and cooked properly.
- Versatile in cooking methods (grilling, smoking, braising).
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The term 'NFS' in food labeling stands for 'Not Further Specified,' which means the exact type of ribs (pork, beef, or other) and preparation method are not detailed, making it a generic category for nutritional analysis.
Full nutrition (USDA data · scales with serving)
| Water | 54.2 g |
| Energy | 254 kcal |
| Protein | 16.5 g |
| Total lipid (fat) | 15.0 g |
| Carbohydrate, by difference | 12.1 g |
| Fiber, total dietary | 0.30 g |
| Total Sugars | 9.9 g |
| Calcium, Ca | 39.0 mg |
| Iron, Fe | 0.91 mg |
| Magnesium, Mg | 16.0 mg |
| Phosphorus, P | 124 mg |
| Potassium, K | 244 mg |
| Sodium, Na | 674 mg |
| Zinc, Zn | 2.4 mg |
| Copper, Cu | 0.09 mg |
| Selenium, Se | 22.3 ug |
| Vitamin C, total ascorbic acid | 0.20 mg |
| Thiamin | 0.28 mg |
| Riboflavin | 0.23 mg |
| Niacin | 5.4 mg |
| Vitamin B-6 | 0.32 mg |
| Folate, total | 1.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 1.0 ug |
| Folate, DFE | 1.0 ug |
| Choline, total | 58.8 mg |
| Vitamin B-12 | 0.60 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 7.0 ug |
| Retinol | 4.0 ug |
| Carotene, beta | 40.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 1.0 ug |
| Lycopene | 1354 ug |
| Lutein + zeaxanthin | 26.0 ug |
| Vitamin E (alpha-tocopherol) | 0.44 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.70 ug |
| Vitamin K (phylloquinone) | 0.70 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 5.4 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.02 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.23 g |
| SFA 16:0 | 3.3 g |
| SFA 18:0 | 1.8 g |
| Fatty acids, total monounsaturated | 6.4 g |
| MUFA 16:1 | 0.34 g |
| MUFA 18:1 | 5.9 g |
| MUFA 20:1 | 0.09 g |
| MUFA 22:1 | 0.01 g |
| Fatty acids, total polyunsaturated | 2.2 g |
| PUFA 18:2 | 1.9 g |
| PUFA 18:3 | 0.11 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.06 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 60.0 mg |
Amino acid profile (per 100g)
Estimated from Pork, fresh, loin, country-style ribs, separable lean and fat, raw — USDA does not publish this profile for Ribs.
| Tryptophan | 0.20 g |
| Threonine | 0.87 g |
| Isoleucine | 0.95 g |
| Leucine | 1.6 g |
| Lysine | 1.8 g |
| Methionine | 0.53 g |
| Cystine | 0.22 g |
| Phenylalanine | 0.81 g |
| Tyrosine | 0.74 g |
| Valine | 1.0 g |
| Arginine | 1.3 g |
| Histidine | 0.84 g |
| Alanine | 1.1 g |
| Aspartic acid | 1.9 g |
| Glutamic acid | 3.1 g |
| Glycine | 0.87 g |
| Proline | 0.78 g |
| Serine | 0.84 g |
| Hydroxyproline | 0.05 g |
FAQ
What does 'NFS' mean in the context of ribs?
NFS stands for 'Not Further Specified,' indicating that the exact type of ribs (e.g., pork, beef) and preparation method are not detailed in the nutritional information.
Are ribs a good source of protein?
Yes, ribs provide a significant amount of protein, which is essential for muscle repair and growth. However, they also contain a high amount of fat, so moderation is key.
How can I reduce the fat content in ribs?
To reduce fat, trim visible fat before cooking, choose leaner cuts like baby back ribs, and use cooking methods like grilling or broiling to allow excess fat to drip off.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.54 kcal/g · 26% calories from protein · 0.3 g fiber · 9.9 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 2.76 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.