Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, select, 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 | 6% | |
| Riboflavin | 0.1 MG | 8% | |
| Niacin | 5.2 MG | 33% | |
| Pantothenic acid | 0.6 MG | 11% | |
| Vitamin B-6 | 0.5 MG | 32% | |
| Folate, total | 10 UG | 3% | |
| Vitamin B-12 | 0.9 UG | 39% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.4 MG | 3% | |
| Vitamin K (phylloquinone) | 1.6 UG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 22 MG | 2% | |
| Iron, Fe | 1.4 MG | 8% | |
| Magnesium, Mg | 20 MG | 5% | |
| Phosphorus, P | 180 MG | 14% | |
| Potassium, K | 297 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 | 22.4 UG | 41% |
Nutrition Highlights
- Good source of protein with 19.6g per 100g.
- Good source of Zinc, Zn (30% DV).
- Good source of Selenium, Se (41% DV).
- Good source of Niacin (33% DV).
- Good source of Vitamin B-6 (32% DV).
- Good source of Vitamin B-12 (39% DV).
About Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, select, raw
This cut of beef comes from the rib section, specifically the smaller end of the ribs (ribs 10-12). It consists of lean meat with some fat still attached, having been trimmed to leave about 1/8 inch of fat on the exterior. When raw, it's a rich source of high-quality protein, providing nearly 20 grams per 100-gram serving. The fat content is significant at 18 grams per 100 grams, which contributes to its calorie density of 246 calories per serving. Notably, it contains no carbohydrates or fiber.
This rib cut offers substantial amounts of essential nutrients, particularly complete proteins that contain all essential amino acids. It's also rich in important minerals like iron, zinc, and selenium, as well as B vitamins, especially vitamin B12. The presence of fat, while increasing the calorie content, also helps with the absorption of fat-soluble vitamins and contributes to the meat's flavor and tenderness.
In cooking, this cut is often prepared using dry-heat methods such as roasting, grilling, or pan-searing to develop a flavorful crust while maintaining a juicy interior. It's commonly used for prime rib roasts, ribeye steaks, or cut into smaller portions for various beef dishes. The marbling of fat throughout the meat helps keep it moist during cooking and adds to its rich, beefy flavor. For those monitoring their fat intake, trimming any additional visible fat before cooking can help reduce the overall fat content of the prepared dish.
Compare Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, select, raw
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