Beef, rib, whole (ribs 6-12), separable lean and fat, trimmed to 1/8" fat, prime, 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 | 7% | |
| Riboflavin | 0.1 MG | 10% | |
| Niacin | 2.8 MG | 17% | |
| Pantothenic acid | 0.3 MG | 6% | |
| Vitamin B-6 | 0.3 MG | 18% | |
| Folate, total | 5 UG | 1% | |
| Choline, total | 67.5 MG | 12% | |
| Vitamin B-12 | 2.8 UG | 115% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 9 MG | 1% | |
| Iron, Fe | 1.7 MG | 9% | |
| Magnesium, Mg | 16 MG | 4% | |
| Phosphorus, P | 152 MG | 12% | |
| Potassium, K | 263 MG | 6% | |
| Sodium, Na | 53 MG | 2% | |
| Zinc, Zn | 3.6 MG | 33% | |
| Copper, Cu | 0.1 MG | 6% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 20.7 UG | 38% |
Nutrition Highlights
- Good source of protein with 16.2g per 100g.
- Good source of Zinc, Zn (33% DV).
- Good source of Selenium, Se (38% DV).
- Rich source of Vitamin B-12 (115% of Daily Value per 100g).
About Beef, rib, whole (ribs 6-12), separable lean and fat, trimmed to 1/8" fat, prime, raw
This cut of beef comes from the rib section of the cow, specifically ribs 6 through 12, and includes both lean meat and fat. It's trimmed to leave about 1/8 inch of fat, which is typical for prime-grade beef, known for its marbling and tenderness. In its raw state, it's a rich source of high-quality protein, providing over 16 grams per 100 grams, along with a substantial amount of fat—about 32 grams—which contributes to its flavor and juiciness. There are no carbohydrates or fiber in this cut, making it a pure source of animal protein and fat.
Nutritionally, this beef is an excellent source of essential nutrients like iron, zinc, and B vitamins, especially B12, which supports energy metabolism and red blood cell formation. However, due to its high saturated fat content, it's best enjoyed in moderation, particularly for those monitoring their fat intake or heart health. Cooking methods that allow fat to render, such as roasting or slow-cooking, can help manage the richness while preserving tenderness.
In the kitchen, this cut is prized for its flavor and is often used for classic dishes like prime rib roast, standing rib roast, or beef ribs. It's ideal for special occasions or hearty meals where its succulent texture and deep flavor can shine. When preparing it, many cooks recommend seasoning simply to let the natural taste of the beef stand out, and pairing it with nutrient-dense sides like roasted vegetables or leafy greens for a balanced plate.
Dietary Information
Notable micronutrients in
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