Beef, rib, back ribs, bone-in, separable lean and fat, trimmed to 0" fat, all grades, raw
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.1 MG | 6% | |
| Riboflavin | 0.2 MG | 16% | |
| Niacin | 3.8 MG | 24% | |
| Vitamin B-6 | 0.4 MG | 22% | |
| Folate, total | 3 UG | 1% | |
| Vitamin B-12 | 1.6 UG | 65% | |
| Vitamin A, RAE | 6 UG | 1% | |
| Vitamin D (D2 + D3) | 0.2 UG | 1% | |
| Vitamin K (phylloquinone) | 1.5 UG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 10 MG | 1% | |
| Iron, Fe | 1.6 MG | 9% | |
| Magnesium, Mg | 17 MG | 4% | |
| Phosphorus, P | 120 MG | 10% | |
| Potassium, K | 218 MG | 5% | |
| Sodium, Na | 53 MG | 2% | |
| Zinc, Zn | 3.9 MG | 35% | |
| Copper, Cu | 0.1 MG | 7% | |
| Selenium, Se | 17.1 UG | 31% |
Nutrition Highlights
- Good source of protein with 16.2g per 100g.
- Good source of Zinc, Zn (35% DV).
- Good source of Selenium, Se (31% DV).
- Good source of Niacin (24% DV).
- Good source of Vitamin B-6 (22% DV).
- Rich source of Vitamin B-12 (65% of Daily Value per 100g).
About Beef, rib, back ribs, bone-in, separable lean and fat, trimmed to 0" fat, all grades, raw
This cut comes from the rib section of the animal and includes both lean muscle and fat attached to the bone. With nearly 16 grams of protein per 100 grams, it provides a substantial amount of complete protein, supplying all essential amino acids needed for muscle repair and maintenance. However, it is also high in total fat—about 28 grams per 100 grams—with a significant portion being saturated fat, so portion control is important for those monitoring heart health or calorie intake. It contains no carbohydrates or fiber, making it a purely animal-based protein and fat source.
In the kitchen, this cut is most often prepared using slow-cooking methods such as braising, smoking, or roasting at low temperatures. The bone helps retain moisture and adds depth of flavor to the meat as it cooks. It's a popular choice for barbecue ribs, where a long cooking time allows the connective tissue to break down, creating a tender, rich texture. Because of its high fat content, it's best enjoyed occasionally and paired with nutrient-dense sides like vegetables or whole grains to balance the meal.
Compare Beef, rib, back ribs, bone-in, separable lean and fat, trimmed to 0" fat, all grades, raw
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