meat
Oxtail
Oxtail is a meat. It is of meat origin, which is what the computed diet labels on any recipe using it are derived from.
Raw, bone-in · per 100 g
| Nutrient | Per 100 g |
|---|---|
| Energy | 240 kcal |
| Protein | 17.2 g |
| Carbohydrate | 0 g |
| of which sugars | 0 g |
| Fibre | 0 g |
| Fat | 19 g |
| of which saturates | 8.1 g |
| Monounsaturated fat | 9.5 g |
| Polyunsaturated fat | 0.7 g |
| Cholesterol | 73 mg |
| Sodium | 75 mg |
| Potassium | 282 mg |
| Calcium | 11 mg |
| Iron | 2.3 mg |
| Magnesium | 18 mg |
| Phosphorus | 167 mg |
| Zinc | 7.1 mg |
| Copper | 0.1 mg |
| Manganese | 0 mg |
| Selenium | 19.3 µg |
| Vitamin A | 4 µg |
| Vitamin C | 0 mg |
| Vitamin D | 0.1 µg |
| Vitamin E | 0.2 mg |
| Vitamin K | 1.5 µg |
| Thiamin | 0.1 mg |
| Riboflavin | 0.2 mg |
| Niacin | 3.3 mg |
| Vitamin B6 | 0.3 mg |
| Folate | 3 µg |
| Vitamin B12 | 2.9 µg |
| Choline | 64.3 mg |
USDA FDC SR Legacy record 170827. USDA publishes no record for oxtail. This is its record for boneless beef chuck short rib, separable lean and fat; it is the closest published fat and collagen profile to the well-marbled, connective-tissue-rich meat on an oxtail, which comes from the same forequarter region of the animal.