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Beef, rib, whole (ribs 6-12), separable lean and fat, trimmed to 1/2" fat, prime, cooked, roasted |
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Beef, rib, whole (ribs 6-12), separable lean and fat, trimmed to 1/2" fat, prime, cooked, roasted (USDA#13582) |
| Serving Size 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) |
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| Water 41g |
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| Calories 425 |
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| Energy 1778kj |
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| Protein 21g |
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| Total Fat 36g |
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| Ash 0g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Calcium, Ca 11mg |
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| Iron, Fe 2mg |
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| Magnesium, Mg 18mg |
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| Phosphorus, P 166mg |
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| Potassium 288mg |
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| Sodium 63mg |
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| Zinc, Zn 5mg |
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| Copper, Cu 9mg |
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| Manganese, Mn 1mg |
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| Selenium, Se 21mcg |
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| Vitamin C, total ascorbic acid 0mg |
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| Thiamin 6mg |
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| Riboflavin 0mg |
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| Niacin 3mg |
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| Pantothenic acid 0mg |
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| Vitamin B-6 0mg |
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| Folate, total 7mcg |
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| Folic acid 0mcg |
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| Folate, food 7mcg |
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| Folate, DFE 7mcg_DFE |
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| Vitamin B-12 2mcg |
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| Vitamin A, IU 0IU |
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| Vitamin A, RAE 0mcg_RAE |
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| Retinol 0mcg |
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| Fatty acids, total saturated 15g |
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| 4:0 0g |
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| 6:0 0g |
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| 8:0 0g |
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| 10:0 0g |
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| 12:0 8g |
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| 14:0 1g |
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| 16:0 9g |
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| 18:0 4g |
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| Fatty acids, total monounsaturated 16g |
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| 16:1 undifferentiated 1g |
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| 18:1 undifferentiated 14g |
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| 20:1 7g |
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| 22:1 undifferentiated 0g |
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| Fatty acids, total polyunsaturated 1g |
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| 18:2 undifferentiated 0g |
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| 18:3 undifferentiated 0g |
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| 18:4 0g |
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| 20:4 undifferentiated 4g |
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| 20:5 n-3 0g |
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| 22:5 n-3 0g |
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| 22:6 n-3 0g |
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| Cholesterol 86mg |
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| Phytosterols 0mg |
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| Tryptophan 0g |
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| Threonine 0g |
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| Isoleucine 0g |
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| Leucine 1g |
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| Lysine 1g |
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| Methionine 0g |
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| Cystine 0g |
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| Phenylalanine 0g |
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| Tyrosine 0g |
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| Valine 1g |
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| Arginine 1g |
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| Histidine 0g |
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| Alanine 1g |
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| Aspartic acid 1g |
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| Glutamic acid 3g |
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| Glycine 1g |
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| Proline 0g |
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| Serine 0g |
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Beef, rib, whole (ribs 6-12), separable lean and fat, trimmed to 1/2" fat, prime, cooked, roasted usda nutrition - Related Content |
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| Use this easy recipe to slow cook a tender beef roast, which will produce flavorful juices that can be used to make a delicious gravy. |
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| Thoroughly rubbing the seasoning mix into the meat takes the place of browning, making this an especially easy roast to prepare. |
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Purchasing | Preparing Prime Rib | Prime Rib Marinades | Rubs for Prime RibCooking Prime Rib | Checking Doneness | Carving Prime Rib | Serving Prime Rib
Knowing how to ... |
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Beef cooking temperatures are important to monitor in order to insure meat is safely cooked to the proper temperature. When preparing beef, use the chart below as a guide to ... |
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| Basic Steps for Roasting a Cut of Beef | Steps for Roasting a Beef TenderloinSteps for Roasting a Prime Rib
Roasting is a dry heat cooking method that is often used for ... |
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In order to cook beef properly, the appropriate cooking method should be selected for each type of beef cut. For example, if you plan on using grilling as a cooking method, a ... |
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Ribs
The beef carcass has 13 pairs of ribs, but not all of the ribs are included in the rib primal cut. The first 5 ribs are part of the chuck cut in the front of ... |
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| A beef roast that is basically the same cut as the standing rib roast only the meat is detached from the bones, rolled and tied. The rolled rib roast is very flavorful, but not ... |
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| A tender, flavorful, and expensive cut of beef taken from the rib section. A full rib roast (ribs 6 through 12) is quite large so it is often cut into two separate roasts known as ... |
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| The rib-eye roast refers to a beef rib roast that has had the 6th through the 12th rib bones removed leaving just the rib-eye muscle. It is tender, flavorful, and expensive. The ... |
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| A whole rib roast, or "rack of lamb" has seven or eight ribs. It is very tender and flavorful, but it is also one of the most expensive cuts of lamb. Roasting is the most popular ... |
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| A tender cut of beef taken from the rib primal. It is very tender, flavorful, and expensive. Prime rib is basically another name for a beef rib roast. Many people have the ... |
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| RecipeTips.com's video tip when you do not have a roasting rack available. For more cooking tips and advice visit RecipeTips.com. |
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