Beef, rib, small end (ribs 10-12), separable lean only, 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 | 17% | |
| Niacin | 4.8 MG | 30% | |
| Pantothenic acid | 0.3 MG | 7% | |
| Vitamin B-6 | 0.4 MG | 24% | |
| Folate, total | 8 UG | 2% | |
| Vitamin B-12 | 3.3 UG | 138% | |
| Vitamin A, RAE | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 13 MG | 1% | |
| Iron, Fe | 2.6 MG | 14% | |
| Magnesium, Mg | 27 MG | 6% | |
| Phosphorus, P | 208 MG | 17% | |
| Potassium, K | 394 MG | 8% | |
| Sodium, Na | 69 MG | 3% | |
| Zinc, Zn | 7.0 MG | 64% | |
| Copper, Cu | 0.1 MG | 11% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 21.9 UG | 40% |
Nutrition Highlights
- Excellent source of protein with 28.0g per 100g, great for muscle building and recovery.
- Rich source of Zinc, Zn (64% of Daily Value per 100g).
- Good source of Selenium, Se (40% DV).
- Good source of Niacin (30% DV).
- Good source of Vitamin B-6 (24% DV).
- Rich source of Vitamin B-12 (138% of Daily Value per 100g).
About Beef, rib, small end (ribs 10-12), separable lean only, trimmed to 0" fat, select, cooked, broiled
This cut comes from the rib section of beef, specifically from the smaller end near the short loin, which is known for its tenderness and rich flavor. When prepared with all visible fat trimmed away and cooked by broiling, it becomes a lean source of high-quality protein while minimizing excess calories from fat. A typical serving provides nearly 28 grams of protein, making it an excellent choice for supporting muscle maintenance, immune function, and overall cellular repair. It's also naturally free of carbohydrates and fiber, which can be beneficial for those following low-carb or ketogenic eating patterns. However, because it still contains a moderate amount of fat, portion control and mindful preparation remain important for those watching their fat or calorie intake.
In the kitchen, this cut is often seasoned simply with herbs, garlic, or a light rub to enhance its natural beefy flavor without adding unnecessary calories. It can be broiled, grilled, or pan-seared for a quick, satisfying meal. Pairing it with fiber-rich vegetables or whole grains can create a balanced plate that delivers both protein and essential nutrients. For those managing heart health or cholesterol, choosing lean cuts like this one and trimming away any remaining fat before cooking can help keep saturated fat intake in check while still enjoying the taste and texture of beef.
Compare Beef, rib, small end (ribs 10-12), separable lean only, trimmed to 0" fat, select, cooked, broiled
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