Braised Beef with Chinese Cabbage
Beef short rib braised in Chu Hou sauce with bok choy.
Beef, rib, whole (ribs 6-12), separable lean and fat, trimmed to 1/8" fat, choice, raw, Aldi Jasmin Reis, Mini Shanghai Bok Choy, Radish, Chu hou sauce, Shaoxing rice wine, oyster sauce, Spring onion, hoisin sauce, Soy sauce, Dark soy sauce, Ginger, Spices, curry powder, star anise, cassia bark
€ 25,00
| Protein | 57.3 g · 101 % DV | |
| Carbohydrates | 54.3 g · 17 % DV | |
| Fat | 86.8 g · 93 % DV | |
| Fiber (minimum value) | ≥ 2.4 g · 8 % DV |
Fibre: minimum value, calculated from 94 % of the ingredient quantity.
| per person | per 100g | % Daily Value* | |
|---|---|---|---|
| Energy | 1258 kcal | 213 kcal | 52 % |
| Protein | 57.3 g | 9.7 g | 101 % |
| Fat | 86.8 g | 14.7 g | 93 % |
| of which saturates | 35.5 g | 6.0 g | 104 % |
| Carbohydrate | 54.3 g | 9.2 g | 17 % |
| of which sugars | 13.7 g | 2.3 g | 23 % |
| Fibre | ≥ 2.4 g | ≥ 0.4 g | ≥ 8 % |
| Salt | 3.04 g | 0.5 g | 51 % |
| * DGE reference values, 25–51 years, Male | |||
| per person | per 100g | % Daily Value* | |
|---|---|---|---|
| Vitamin A | – (gap over 10 % of the ingredient quantity) | – | – |
| Vitamin B1 (Thiamine) | ≥ 513.7 µg | ≥ 87.1 µg | ≥ 43 % |
| Vitamin B2 (Riboflavin) | ≥ 430.1 µg | ≥ 72.9 µg | ≥ 31 % |
| Vitamin B3 (Niacin) | ≥ 9.3 mg | ≥ 1.6 mg | ≥ 62 % |
| Vitamin B5 (Pantothenic acid) | ≥ 2.1 mg | ≥ 352.3 µg | ≥ 42 % |
| Vitamin B6 (Pyridoxine) | ≥ 957.4 µg | ≥ 162.2 µg | ≥ 60 % |
| Vitamin B7 (Biotin) | – (gap over 10 % of the ingredient quantity) | – | – |
| Vitamin B9 (Folate) | ≥ 91.0 µg | ≥ 15.4 µg | ≥ 30 % |
| Vitamin B12 (Cobalamin) | ≥ 8.6 µg | ≥ 1.5 µg | ≥ 214 % |
| Vitamin C | ≥ 17.2 mg | ≥ 2.9 mg | ≥ 16 % |
| Vitamin D (Calciferol) | – (gap over 10 % of the ingredient quantity) | – | – |
| Vitamin E (Tocopherol) | – (gap over 10 % of the ingredient quantity) | – | – |
| Vitamin K (Phylloquinone) | – (gap over 10 % of the ingredient quantity) | – | – |
| * Corrected for documented cooking losses for the stated preparation method (source: USDA Table of Nutrient Retention Factors, Release 6) – training value, not a nutrition declaration under the FIC Regulation. | |||
| * DGE reference values, 25–51 years, Male | |||
Minimum values, calculated from 93 % of the ingredient quantity.
| per person | per 100g | % Daily Value* | |
|---|---|---|---|
| Sodium (mineral fraction) | ≥ 418.2 mg | ≥ 70.9 mg | ≥ 28 % |
| Potassium | ≥ 1.1 g | ≥ 183.4 mg | ≥ 27 % |
| Calcium | ≥ 83.0 mg | ≥ 14.1 mg | ≥ 8 % |
| Magnesium | ≥ 120.9 mg | ≥ 20.5 mg | ≥ 35 % |
| Phosphorus | ≥ 613.2 mg | ≥ 103.9 mg | ≥ 88 % |
| Iron | ≥ 6.1 mg | ≥ 1.0 mg | ≥ 61 % |
| Zinc | ≥ 15.2 mg | ≥ 2.6 mg | ≥ 109 % |
| Copper | ≥ 570.6 µg | ≥ 96.7 µg | ≥ 46 % |
| Manganese | ≥ 1.3 mg | ≥ 218.6 µg | ≥ 37 % |
| Iodine | – (gap over 10 % of the ingredient quantity) | – | – |
| * Corrected for documented cooking losses for the stated preparation method (source: USDA Table of Nutrient Retention Factors, Release 6) – training value, not a nutrition declaration under the FIC Regulation. | |||
| * DGE reference values, 25–51 years, Male | |||
Minimum values, calculated from 93 % of the ingredient quantity.
Allergen information — the German notice below is authoritative: Laut Rezept berechnet. Vom Restaurant nicht einzeln bestätigt. Kreuzkontakt möglich – bitte im Restaurant nachfragen.
Refers to the recorded ingredients. Prepared in a kitchen where these substances are used; unintended traces from the manufacture of bought-in products cannot be excluded. If you have allergies, please speak to our staff.