Beef, ribeye cap steak, boneless, separable lean only, trimmed to 0" fat, select, cooked, grilled
* 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 | 0.4 MG | 29% | |
| Niacin | 4.1 MG | 25% | |
| Vitamin B-6 | 0.4 MG | 24% | |
| Folate, total | 6 UG | 2% | |
| Vitamin B-12 | 3.4 UG | 140% | |
| Vitamin A, RAE | 2 UG | 0% | |
| Vitamin D (D2 + D3) | 0.1 UG | 1% | |
| Vitamin K (phylloquinone) | 1.6 UG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 6 MG | 0% | |
| Iron, Fe | 3.2 MG | 18% | |
| Magnesium, Mg | 24 MG | 6% | |
| Phosphorus, P | 219 MG | 18% | |
| Potassium, K | 346 MG | 7% | |
| Sodium, Na | 79 MG | 3% | |
| Zinc, Zn | 10.0 MG | 91% | |
| Copper, Cu | 0.1 MG | 14% | |
| Selenium, Se | 32.2 UG | 59% |
Nutrition Highlights
- Excellent source of protein with 25.3g per 100g, great for muscle building and recovery.
- Rich source of Zinc, Zn (91% of Daily Value per 100g).
- Rich source of Selenium, Se (59% of Daily Value per 100g).
- Good source of Riboflavin (29% DV).
- Good source of Niacin (25% DV).
- Good source of Vitamin B-6 (24% DV).
About Beef, ribeye cap steak, boneless, separable lean only, trimmed to 0" fat, select, cooked, grilled
This cut comes from the outer edge of a ribeye roast, prized for its rich marbling and tenderness. It's a small, highly flavorful portion that delivers a significant amount of high-quality protein—about 25 grams per 100 grams—making it a solid choice for those looking to meet their daily protein needs. While it does contain a moderate amount of fat, trimming it to zero inches of external fat helps keep the total fat content lower than many other premium steak cuts. It's also naturally low in carbohydrates and contains no fiber, fitting well into low-carb or ketogenic eating patterns.
Because of its tenderness and bold flavor, it's best prepared with quick, high-heat methods like grilling or pan-searing to medium-rare or medium doneness. Overcooking can cause the fat to render out and diminish its characteristic juiciness. It pairs beautifully with simple seasonings—salt, pepper, and perhaps a touch of garlic—to let the natural beef flavor shine. This cut is ideal for special occasions or as a treat within a balanced diet, offering both indulgence and solid nutritional value when enjoyed in moderation.
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