Meat and Poultry
Pork, suckling, spare rib Nutrition Facts
PhilFCT
Macronutrients
Nutrition Facts
| Serving Size: 100g | |
| Edible Portion: 46% | |
| Calories | 168kcal / 2530kcal (6%) |
Macronutrients
Total Fat | 11.1 g/ 42g (26%) | ||||||
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Total Carbohydrates | 0 g/ 348g (0%) | ||||||
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Protein | 17 g/ 71g (23%) | ||||||
Vitamins
Vitamin A | 6 mcg RAE/ 700mcg RAE (0.86%) |
Vitamin C | 0 mg/ 70mg (0%) |
Vitamin B1 | 0.29 mg/ 1mg (24%) source |
Vitamin B2 | 0.46 mg/ 1mg (35%) high |
Vitamin B3 | 5.1 mg NE/ 16mg NE (31%) high |
Minerals
Calcium | 8 mg/ 750mg (1%) |
Iron | 0.8 mg/ 12mg (6%) |
Phosphorus | 162 mg/ 700mg (23%) source |
Sodium | 42 mg/ 1500mg (2%) low |
Some descriptions on this page are generated with AI assistance to make nutrition information easier to understand. Nutritional data comes from trusted sources like DOST-FNRI and USDA.
What is this food?
AI-assisted Suckling/spare ribs (pork ribs). It’s a protein-rich pork cut, usually cooked with some fat and seasoning, so it can be higher in saturated fat and sodium depending on how it’s prepared.
Why it matters to health
AI-assisted Pork ribs provide protein to help build and repair body tissues and keep you full between meals. In this 100 g serving, it also has 11.1 g total fat and 3.57 g saturated fat, plus 38 mg cholesterol. It’s relatively low in carbs and fiber (0 g), so it works best when paired with vegetables, fruits, and high-fiber carbs during your 3 meals and snacks. Sodium is 42 mg here, but rib dishes can become higher in sodium if marinated or sauced—so it’s good to watch the seasoning and portion.
Healthier tips
AI-assisted - Pair ribs with half-plate non-starchy vegetables (e.g., kangkong, pechay, ampalaya, carrots) and add a small serving of rice or root crops for energy.
- Choose cooking methods that reduce extra fat when possible (e.g., grilling/roasting with less added oil, avoid heavy basting sauces).
- For snacks, balance your day: if you eat ribs at a main meal, keep snacks lighter (e.g., fruit, yogurt, or nuts in small portions).
- Watch the “extra” sources: sauces, marinades, and salty dips can raise sodium—taste first and use smaller amounts.
- Aim for a reasonable portion of meat, then let vegetables and fiber-rich foods do more of the filling work.
Common Filipino dishes
Ribs barbecue, Crispy pata, Sinigang na baboy, Lechon kawali, Pork adobo, Pork mechado
Images
Disclaimer
Juan Nutrisyon provides educational nutrition information to help users better understand the foods they eat. Nutrient values are sourced from reputable databases including the Philippine Food Composition Tables (FCT) and USDA FoodData Central. Calculation methods for estimating nutrients across multiple foods have been reviewed by a licensed dietitian. The information provided is not intended to diagnose, treat, cure, or prevent any disease. While every effort is made to ensure accuracy, Juan Nutrisyon has not yet undergone formal clinical validation studies and should not replace personalized medical advice from a qualified healthcare professional.
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