Beef, rib, whole (ribs 6-12), separable lean and fat, trimmed to 1/8" 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 | 7% | |
| Riboflavin | 0.2 MG | 13% | |
| Niacin | 3.3 MG | 21% | |
| Pantothenic acid | 0.3 MG | 7% | |
| Vitamin B-6 | 0.3 MG | 16% | |
| Folate, total | 6 UG | 2% | |
| Choline, total | 86.6 MG | 16% | |
| Vitamin B-12 | 2.9 UG | 122% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 11 MG | 1% | |
| Iron, Fe | 2.2 MG | 12% | |
| Magnesium, Mg | 20 MG | 5% | |
| Phosphorus, P | 182 MG | 15% | |
| Potassium, K | 321 MG | 7% | |
| Sodium, Na | 64 MG | 3% | |
| Zinc, Zn | 5.4 MG | 49% | |
| Copper, Cu | 0.1 MG | 9% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 21.1 UG | 38% |
Nutrition Highlights
- Excellent source of protein with 22.7g per 100g, great for muscle building and recovery.
- Good source of Zinc, Zn (49% DV).
- Good source of Selenium, Se (38% DV).
- Good source of Niacin (21% DV).
- Rich source of Vitamin B-12 (122% of Daily Value per 100g).
About Beef, rib, whole (ribs 6-12), separable lean and fat, trimmed to 1/8" fat, select, cooked, broiled
This cut of beef comes from the rib section, specifically ribs 6 through 12, and includes both lean meat and fat. When trimmed to 1/8 inch of fat and cooked by broiling, it offers a rich source of high-quality protein—about 22.7 grams per 100 grams—making it a solid choice for muscle maintenance and repair. It's also relatively low in carbohydrates and contains no fiber, which may be relevant for those following low-carb or ketogenic diets. However, with 24.2 grams of fat per 100 grams, it's a higher-fat option, so portion control and balance with other nutrient-dense foods are important for those monitoring fat intake.
In the kitchen, this cut is prized for its tenderness and flavor, often roasted whole as a standing rib roast or cut into ribeye steaks. Its marbling—small streaks of fat within the muscle—melts during cooking, enhancing juiciness and taste. It's commonly seasoned simply with salt and pepper to let the natural beef flavor shine, and it pairs well with roasted vegetables, mashed potatoes, or fresh salads. Because of its richness, it's often reserved for special occasions or hearty meals, and it can be a centerpiece in dishes that benefit from slow cooking or high-heat searing.
Compare Beef, rib, whole (ribs 6-12), separable lean and fat, trimmed to 1/8" fat, select, cooked, broiled
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- Beef, rib, whole (ribs 6-12), separable lean and fat, trimmed to 1/8" fat, select, cooked, broiled vs Beef, chuck, short ribs, boneless, separable lean and fat, trimmed to 0" fat, select, raw
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