Beef, rib, small end (ribs 10-12), separable lean only, 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 | 9% | |
| Niacin | 6.5 MG | 41% | |
| Pantothenic acid | 0.7 MG | 13% | |
| Vitamin B-6 | 0.6 MG | 37% | |
| Folate, total | 13 UG | 3% | |
| Choline, total | 94.1 MG | 17% | |
| Vitamin B-12 | 1.0 UG | 40% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.3 MG | 2% | |
| Vitamin K (phylloquinone) | 1.2 UG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 22 MG | 2% | |
| Iron, Fe | 1.6 MG | 9% | |
| Magnesium, Mg | 23 MG | 5% | |
| Phosphorus, P | 209 MG | 17% | |
| Potassium, K | 353 MG | 8% | |
| Sodium, Na | 55 MG | 2% | |
| Zinc, Zn | 4.0 MG | 36% | |
| Copper, Cu | 0.1 MG | 8% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 30.4 UG | 55% |
Nutrition Highlights
- Excellent source of protein with 22.5g per 100g, great for muscle building and recovery.
- Good source of Zinc, Zn (36% DV).
- Rich source of Selenium, Se (55% of Daily Value per 100g).
- Good source of Niacin (41% DV).
- Good source of Vitamin B-6 (37% DV).
- Good source of Vitamin B-12 (40% DV).
About Beef, rib, small end (ribs 10-12), separable lean only, trimmed to 1/8" fat, select, raw
This cut comes from the rib section of beef, specifically the smaller end near the back, and is sold as lean meat with minimal fat trimmed away. With just over 4 grams of fat per 100 grams, it's a relatively lean option compared to other rib cuts, making it appealing for those watching their fat intake. It delivers a solid 22.5 grams of high-quality protein, which supports muscle maintenance and repair, along with essential nutrients like iron, zinc, and B vitamins that play key roles in energy production and immune health.
Because it's raw and lean, it's best suited for quick, high-heat cooking methods like grilling, pan-searing, or broiling to preserve tenderness and flavor. Marinating can help enhance juiciness, since the lower fat content means less natural basting during cooking. It works well in steak dishes, stir-fries, or sliced for sandwiches and salads. While it's lower in fat than other rib cuts, it's still important to balance it with plenty of vegetables and whole grains for a well-rounded meal.
Compare Beef, rib, small end (ribs 10-12), separable lean only, trimmed to 1/8" fat, select, raw
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