Beef, rib, large end (ribs 6-9), separable lean and fat, trimmed to 1/8" fat, choice, 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 | 6% | |
| Riboflavin | 0.2 MG | 12% | |
| Niacin | 2.7 MG | 17% | |
| Pantothenic acid | 0.3 MG | 7% | |
| Vitamin B-6 | 0.2 MG | 14% | |
| Folate, total | 5 UG | 1% | |
| Vitamin B-12 | 2.8 UG | 117% | |
| Vitamin A, RAE | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 10 MG | 1% | |
| Iron, Fe | 2.1 MG | 12% | |
| Magnesium, Mg | 18 MG | 4% | |
| Phosphorus, P | 175 MG | 14% | |
| Potassium, K | 297 MG | 6% | |
| Sodium, Na | 63 MG | 3% | |
| Zinc, Zn | 4.8 MG | 44% | |
| Copper, Cu | 0.1 MG | 8% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 21 UG | 38% |
Nutrition Highlights
- Excellent source of protein with 20.9g per 100g, great for muscle building and recovery.
- Good source of Zinc, Zn (44% DV).
- Good source of Selenium, Se (38% DV).
- Rich source of Vitamin B-12 (117% of Daily Value per 100g).
About Beef, rib, large end (ribs 6-9), separable lean and fat, trimmed to 1/8" fat, choice, cooked, broiled
This cut of beef comes from the rib section, specifically ribs 6 through 9, which is closer to the chuck end. It's known for its rich marbling and tenderness, making it a flavorful choice for meat lovers. When trimmed to 1/8" fat and cooked by broiling, it delivers a substantial amount of protein—about 21 grams per 100-gram serving—along with a significant fat content of 31 grams, contributing to its high caloric value of 370 calories per 100 grams.
The high protein content makes it an excellent source of essential amino acids, supporting muscle repair and growth. However, the relatively high saturated fat content means it should be enjoyed in moderation, especially by those monitoring their fat intake or managing heart health. It contains no carbohydrates or fiber, making it a purely animal-based protein and fat source.
This cut is often used for ribeye steaks, roasts, or grilled dishes where its marbling can enhance juiciness and flavor. It pairs well with bold seasonings or simple salt and pepper to let the natural beef taste shine. For balanced meals, it's best served alongside vegetables or whole grains to add fiber and micronutrients, creating a satisfying and nutrient-dense plate.
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