Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, choice, cooked, roasted
* 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 | 0.2 MG | 12% | |
| Niacin | 3.1 MG | 20% | |
| Pantothenic acid | 0.2 MG | 5% | |
| Vitamin B-6 | 0.2 MG | 14% | |
| Folate, total | 6 UG | 2% | |
| Vitamin B-12 | 2.9 UG | 119% | |
| Vitamin A, RAE | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 13 MG | 1% | |
| Iron, Fe | 2.4 MG | 13% | |
| Magnesium, Mg | 20 MG | 5% | |
| Phosphorus, P | 181 MG | 14% | |
| Potassium, K | 319 MG | 7% | |
| Sodium, Na | 63 MG | 3% | |
| Zinc, Zn | 4.9 MG | 44% | |
| Copper, Cu | 0.1 MG | 9% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 21.9 UG | 40% |
Nutrition Highlights
- Excellent source of protein with 22.3g per 100g, great for muscle building and recovery.
- Good source of Zinc, Zn (44% DV).
- Good source of Selenium, Se (40% DV).
- Good source of Niacin (20% DV).
- Rich source of Vitamin B-12 (119% of Daily Value per 100g).
About Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, choice, cooked, roasted
This cut of beef comes from the rib section, specifically the smaller end of the rib roast, and is known for its rich marbling and tender texture. When trimmed to 1/8" fat and roasted, it offers a hearty, flavorful experience that many meat lovers appreciate. With 22.3 grams of protein per 100 grams, it serves as an excellent source of high-quality protein, essential for muscle maintenance and repair. However, it's also relatively high in fat, containing 29.2 grams per 100 grams, which contributes to its juicy, succulent taste but also increases its calorie content to 359 calories per 100 grams. This cut is naturally free of carbohydrates and fiber, making it a suitable option for low-carb or ketogenic diets.
In cooking, this rib cut is often roasted whole as a prime rib roast, a classic centerpiece for special occasions. Its marbling ensures tenderness and flavor, especially when cooked to medium-rare or medium. It can also be sliced into ribeye steaks, which are popular for grilling or pan-searing. Due to its richness, it pairs well with lighter sides like roasted vegetables or salads to balance the meal. While it’s a delicious and nutrient-dense option, those mindful of saturated fat intake may want to enjoy it in moderation or opt for leaner cuts when possible.
Dietary Information
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