Beef, rib, whole (ribs 6-12), separable lean and fat, trimmed to 1/8" fat, choice, 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 | 0.2 MG | 13% | |
| Niacin | 3.3 MG | 20% | |
| Pantothenic acid | 0.3 MG | 6% | |
| Vitamin B-6 | 0.3 MG | 16% | |
| Folate, total | 6 UG | 2% | |
| Choline, total | 84.8 MG | 15% | |
| Vitamin B-12 | 2.9 UG | 120% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 11 MG | 1% | |
| Iron, Fe | 2.2 MG | 12% | |
| Magnesium, Mg | 20 MG | 5% | |
| Phosphorus, P | 178 MG | 14% | |
| Potassium, K | 313 MG | 7% | |
| Sodium, Na | 63 MG | 3% | |
| Zinc, Zn | 5.2 MG | 48% | |
| Copper, Cu | 0.1 MG | 9% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 21.8 UG | 40% |
Nutrition Highlights
- Excellent source of protein with 22.3g per 100g, great for muscle building and recovery.
- Good source of Zinc, Zn (48% DV).
- Good source of Selenium, Se (40% DV).
- Good source of Niacin (20% DV).
- Rich source of Vitamin B-12 (120% of Daily Value per 100g).
About Beef, rib, whole (ribs 6-12), separable lean and fat, trimmed to 1/8" fat, choice, cooked, broiled
This cut comes from the rib section of the animal, spanning ribs six through twelve, and includes both lean meat and fat that has been trimmed to a moderate thickness. When broiled, it develops a rich, savory flavor and tender texture, making it a popular choice for hearty meals. With 22.3 grams of protein per 100 grams, it provides a substantial amount of high-quality, complete protein that supports muscle maintenance and repair. However, it also contains 28.5 grams of fat, including saturated fat, so portion control is important for those monitoring fat intake.
The absence of carbohydrates and fiber makes it a good fit for low-carb or ketogenic diets, though its calorie density means it should be balanced with vegetables or other nutrient-dense sides. Common preparations include serving it as a roast, slicing it for steak dishes, or using it in stews and braises where its fat content contributes to flavor and moisture. Pairing it with fiber-rich foods or lighter accompaniments can help create a more balanced plate while still enjoying its satisfying taste and texture.
Compare Beef, rib, whole (ribs 6-12), separable lean and fat, trimmed to 1/8" fat, choice, cooked, broiled
See how Beef, rib, whole (ribs 6-12), separable lean and fat, trimmed to 1/8" fat, choice, cooked, broiled compares to other foods:
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- Beef, rib, whole (ribs 6-12), separable lean and fat, trimmed to 1/8" fat, choice, cooked, broiled vs Beef, Australian, imported, Wagyu, rib, small end rib steak/roast, boneless, separable lean and fat, Aust. marble score 9, raw
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