Pork Ribs
Roasted spareribs including typical fat; much of the edible portion is fat unless trimmed hard.

Nutrition per 100 g
Standardised to 100 g of pork ribs, roasted for fair comparison. Typical serving: 100 g roasted — 361 kcal per 100 g serving.
| Nutrient | Per 100 g | Per serving (100 g) | Per 100 kcal |
|---|---|---|---|
| Energy | 361 kcal | 361 kcal | 100 kcal |
| Protein | 20.9 g | 20.9 g | 5.8 g |
| Carbohydrate | 0 g | 0 g | 0 g |
| Fat | 30.9 g | 30.9 g | 8.6 g |
| Fibre | 0 g | 0 g | 0 g |
Figures are typical values and vary with variety, preparation and brand.
Micronutrients
Vitamins and minerals per 100 g of pork ribs, with a typical serving and FDA Daily Value for adults.
| Nutrient | Per 100 g | Per serving (100 g) | % DV |
|---|---|---|---|
| Vitamins | |||
| Vitamin A | 0 µg | 0 µg | 0% |
| Vitamin C | 0 mg | 0 mg | 0% |
| Vitamin D | 2.2 µg | 2.2 µg | 11% |
| Vitamin E | 0.14 mg | 0.14 mg | <1% |
| Vitamin K | 0 µg | 0 µg | 0% |
| Thiamin | 0.42 mg | 0.42 mg | 35% |
| Riboflavin | 0.33 mg | 0.33 mg | 25% |
| Niacin | 6.1 mg | 6.1 mg | 38% |
| Vitamin B6 | 0.59 mg | 0.59 mg | 35% |
| Folate | 0 µg | 0 µg | 0% |
| Vitamin B12 | 0.45 µg | 0.45 µg | 19% |
| Pantothenic acid | 0.81 mg | 0.81 mg | 16% |
| Choline | 71 mg | 71 mg | 13% |
| Minerals | |||
| Calcium | 19 mg | 19 mg | 1% |
| Iron | 1.4 mg | 1.4 mg | 8% |
| Magnesium | 18 mg | 18 mg | 4% |
| Phosphorus | 162 mg | 162 mg | 13% |
| Potassium | 265 mg | 265 mg | 6% |
| Sodium | 91 mg | 91 mg | 4% |
| Zinc | 3.3 mg | 3.3 mg | 30% |
| Selenium | 30.6 µg | 30.6 µg | 56% |
| Copper | 0.11 mg | 0.11 mg | 12% |
| Manganese | 0.01 mg | 0.01 mg | <1% |
Source: USDA FoodData Central — Pork, fresh, spareribs, separable lean and fat, cooked, roasted
% DV uses FDA Daily Values for adults. Nutrients that USDA does not report for this entry are omitted. Values vary with variety, preparation and brand.
Why eat pork ribs?
- A concentrated protein food for the calories it costs.
- Roasted spareribs including typical fat; much of the edible portion is fat unless trimmed hard.
How to include it
- Cook to a safe temperature and serve with vegetables or a whole grain.
- Typical pairing ideas: Chili, Cabbage, Lime.
Things to consider
- Preparation and added fat, salt or sugar change the numbers more than the raw food does.
Educational content. This article is for general information and is not medical advice. Speak to a qualified health professional about your individual circumstances.
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