Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" 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 | 7.1 MG | 44% | |
| Pantothenic acid | 0.5 MG | 11% | |
| Vitamin B-6 | 0.6 MG | 35% | |
| Folate, total | 8 UG | 2% | |
| Vitamin B-12 | 1.4 UG | 59% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.5 MG | 3% | |
| Vitamin K (phylloquinone) | 1.7 UG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 22 MG | 2% | |
| Iron, Fe | 1.7 MG | 9% | |
| Magnesium, Mg | 23 MG | 5% | |
| Phosphorus, P | 219 MG | 18% | |
| Potassium, K | 349 MG | 7% | |
| Sodium, Na | 58 MG | 3% | |
| Zinc, Zn | 5.0 MG | 45% | |
| Copper, Cu | 0.1 MG | 8% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 29.6 UG | 54% |
Nutrition Highlights
- Excellent source of protein with 27.2g per 100g, great for muscle building and recovery.
- Good source of Zinc, Zn (45% DV).
- Rich source of Selenium, Se (54% of Daily Value per 100g).
- Good source of Niacin (44% DV).
- Good source of Vitamin B-6 (35% DV).
- Rich source of Vitamin B-12 (59% of Daily Value per 100g).
About Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" 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 balance of tenderness and flavor. When trimmed to 1/8" fat and broiled, it provides a rich source of high-quality protein, delivering 27.2 grams per 100 grams, making it an excellent option for those looking to meet their protein needs. With zero carbohydrates and fiber, it's a straightforward source of macronutrients, though its 18 grams of fat per serving means it's best enjoyed in moderation, especially for those monitoring their fat intake. The fat content contributes to its juicy texture and savory taste, but trimming it as indicated helps keep the overall fat level in check compared to untrimmed versions.
In the kitchen, this cut is versatile and shines when cooked with dry heat methods like broiling, grilling, or roasting, which help develop a flavorful crust while keeping the interior tender. It's often served as a main course, paired with vegetables or whole grains for a balanced meal. Because of its rich flavor, a little goes a long way in dishes like stir-fries or salads, where it can add a hearty, satisfying element without overwhelming the other ingredients. For those mindful of nutrition, pairing it with fiber-rich sides can help create a more complete, satiating plate.
Compare Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, select, cooked, broiled
See how Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, select, cooked, broiled compares to other foods:
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- Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, select, cooked, broiled vs Beef, tenderloin, roast, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, roasted
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- Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, select, cooked, broiled vs Beef, tenderloin, roast, separable lean and fat, trimmed to 1/8" fat, select, cooked, roasted
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