Beef, rib, 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 | 8% | |
| Riboflavin | 0.2 MG | 15% | |
| Niacin | 4.2 MG | 26% | |
| Pantothenic acid | 0.3 MG | 6% | |
| Vitamin B-6 | 0.4 MG | 21% | |
| Folate, total | 7 UG | 2% | |
| Vitamin B-12 | 3.0 UG | 125% | |
| Vitamin A, RAE | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 13 MG | 1% | |
| Iron, Fe | 2.3 MG | 13% | |
| Magnesium, Mg | 23 MG | 5% | |
| Phosphorus, P | 184 MG | 15% | |
| Potassium, K | 344 MG | 7% | |
| Sodium, Na | 64 MG | 3% | |
| Zinc, Zn | 6.0 MG | 54% | |
| Copper, Cu | 0.1 MG | 10% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 21.1 UG | 38% |
Nutrition Highlights
- Excellent source of protein with 24.9g per 100g, great for muscle building and recovery.
- Rich source of Zinc, Zn (54% of Daily Value per 100g).
- Good source of Selenium, Se (38% DV).
- Good source of Niacin (26% DV).
- Good source of Vitamin B-6 (21% DV).
- Rich source of Vitamin B-12 (125% of Daily Value per 100g).
About Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 0" fat, select, cooked, broiled
This cut of beef comes from the rib section, specifically from the smaller end of the ribs, and is a tender, flavorful option for those who enjoy red meat. When trimmed to remove excess fat, it provides a good balance of protein and fat, making it a satisfying and nutrient-dense choice. The protein content is particularly notable, offering nearly 25 grams per 100 grams, which supports muscle repair and overall body function. While it contains no carbohydrates or fiber, it is a rich source of essential nutrients like iron, zinc, and B vitamins, which are important for energy production and immune health.
In cooking, this cut is versatile and can be prepared in various ways to suit different tastes. Broiling is a popular method, as it helps retain the meat's natural juices while creating a slightly crispy exterior. It can also be grilled, pan-seared, or roasted, making it a great option for hearty meals. Pairing it with vegetables or whole grains can create a balanced plate, adding fiber and micronutrients to complement the protein and fat content. For those mindful of their fat intake, trimming visible fat before cooking or choosing leaner cuts can help align this food with dietary goals.
Compare Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 0" fat, select, cooked, broiled
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