Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" 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 | 5% | |
| Riboflavin | 0.1 MG | 7% | |
| Niacin | 5.7 MG | 36% | |
| Pantothenic acid | 0.6 MG | 11% | |
| Vitamin B-6 | 0.5 MG | 31% | |
| Folate, total | 10 UG | 3% | |
| Vitamin B-12 | 1 UG | 42% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.4 MG | 3% | |
| Vitamin K (phylloquinone) | 1.7 UG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 23 MG | 2% | |
| Iron, Fe | 1.4 MG | 8% | |
| Magnesium, Mg | 20 MG | 5% | |
| Phosphorus, P | 176 MG | 14% | |
| Potassium, K | 295 MG | 6% | |
| Sodium, Na | 49 MG | 2% | |
| Zinc, Zn | 3.3 MG | 30% | |
| Copper, Cu | 0.1 MG | 7% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 21.5 UG | 39% |
Nutrition Highlights
- Good source of protein with 19.3g per 100g.
- Good source of Zinc, Zn (30% DV).
- Good source of Selenium, Se (39% DV).
- Good source of Niacin (36% DV).
- Good source of Vitamin B-6 (31% DV).
- Good source of Vitamin B-12 (42% DV).
About Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, all grades, raw
This cut comes from the smaller end of the beef rib section, typically ribs 10 through 12, and includes both lean meat and a moderate layer of fat. With 19.3 grams of protein per 100 grams, it's a solid source of high-quality protein, making it valuable for muscle maintenance and repair. The fat content is significant at 19.1 grams per 100 grams, contributing to its rich flavor and tenderness, though it also means the calorie count is relatively high at 254 calories per serving. It contains no carbohydrates or fiber, making it suitable for low-carb or ketogenic diets, but it's also important to consider the saturated fat content if monitoring heart health.
In the kitchen, this cut is prized for its marbling and juiciness, which make it ideal for roasting, grilling, or pan-searing. It's often prepared as ribeye steaks or roasted whole as a standing rib roast, where the fat melts during cooking to enhance flavor and texture. Because of its richness, smaller portions are usually sufficient, and it pairs well with simple seasonings or herb crusts to complement its natural taste. For those mindful of fat intake, trimming visible fat before cooking or choosing leaner cuts can help balance indulgence with dietary goals.
Compare Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, all grades, raw
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- Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, all grades, raw vs Beef, short loin, t-bone steak, separable lean and fat, trimmed to 0" fat, USDA select, cooked, broiled
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