Beef, rib eye, small end (ribs 10-12), separable lean and fat, trimmed to 0" fat, select, cooked, broiled
* 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 | 7% | |
| Riboflavin | 0.1 MG | 11% | |
| Niacin | 7.3 MG | 46% | |
| Pantothenic acid | 0.6 MG | 11% | |
| Vitamin B-6 | 0.6 MG | 36% | |
| Folate, total | 9 UG | 2% | |
| Vitamin B-12 | 1.5 UG | 60% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.4 MG | 3% | |
| Vitamin K (phylloquinone) | 1.5 UG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 22 MG | 2% | |
| Iron, Fe | 1.7 MG | 9% | |
| Magnesium, Mg | 24 MG | 6% | |
| Phosphorus, P | 223 MG | 18% | |
| Potassium, K | 355 MG | 8% | |
| Sodium, Na | 59 MG | 3% | |
| Zinc, Zn | 5.1 MG | 46% | |
| Copper, Cu | 0.1 MG | 8% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 30.1 UG | 55% |
Nutrition Highlights
- Excellent source of protein with 28.0g per 100g, great for muscle building and recovery.
- Good source of Zinc, Zn (46% DV).
- Rich source of Selenium, Se (55% of Daily Value per 100g).
- Good source of Niacin (46% DV).
- Good source of Vitamin B-6 (36% DV).
- Rich source of Vitamin B-12 (60% of Daily Value per 100g).
About Beef, rib eye, small end (ribs 10-12), separable lean and fat, trimmed to 0" fat, select, cooked, broiled
This cut of beef comes from the small end of the rib section, specifically ribs 10 through 12, and is known for its tenderness and rich flavor. When trimmed to 0" fat and cooked by broiling, it offers a lean yet satisfying option for those who enjoy red meat. With 28 grams of protein per 100 grams, it's an excellent source of high-quality, complete protein, which is essential for muscle repair, immune function, and overall body maintenance. The fat content is moderate at 12.7 grams, and since it's trimmed to 0" fat, much of the saturated fat is removed, making it a better choice for those monitoring their fat intake.
This beef cut is versatile in the kitchen and can be prepared using various cooking methods such as grilling, broiling, or pan-searing. Its tenderness makes it ideal for quick-cooking techniques that preserve its juiciness. It pairs well with a variety of seasonings, from simple salt and pepper to more complex herb and spice blends. For a balanced meal, it can be served alongside vegetables, whole grains, or salads. While it contains no carbohydrates or fiber, it does provide essential nutrients like iron, zinc, and B vitamins, which support energy production and overall health. As with all red meats, moderation is key, especially for those mindful of saturated fat and cholesterol intake.
Compare Beef, rib eye, small end (ribs 10-12), separable lean and fat, trimmed to 0" fat, select, cooked, broiled
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