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Beef, rib, whole (ribs 6-12), separable lean only, trimmed to 1/2" fat, prime, cooked, roasted |
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Beef, rib, whole (ribs 6-12), separable lean only, trimmed to 1/2" fat, prime, cooked, roasted (USDA#13594) |
| Serving Size 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) |
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| Water 53g |
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| Calories 292 |
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| Energy 1222kj |
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| Protein 27g |
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| Total Fat 19g |
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| Ash 1g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Calcium, Ca 10mg |
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| Iron, Fe 2mg |
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| Magnesium, Mg 25mg |
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| Phosphorus, P 213mg |
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| Potassium 376mg |
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| Sodium 74mg |
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| Zinc, Zn 6mg |
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| Copper, Cu 9mg |
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| Manganese, Mn 0mg |
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| Selenium, Se 22mcg |
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| Vitamin C, total ascorbic acid 0mg |
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| Thiamin 8mg |
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| Riboflavin 0mg |
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| Niacin 4mg |
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| Pantothenic acid 0mg |
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| Vitamin B-6 0mg |
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| Folate, total 8mcg |
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| Folic acid 0mcg |
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| Folate, food 8mcg |
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| Folate, DFE 8mcg_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 8g |
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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 0g |
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| 14:0 0g |
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| 16:0 4g |
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| 18:0 2g |
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| Fatty acids, total monounsaturated 8g |
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| 16:1 undifferentiated 0g |
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| 18:1 undifferentiated 7g |
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| 20:1 0g |
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| 22:1 undifferentiated 0g |
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| Fatty acids, total polyunsaturated 0g |
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| 18:2 undifferentiated 0g |
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| 18:3 undifferentiated 4g |
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| 18:4 0g |
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| 20:4 undifferentiated 5g |
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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 81mg |
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| Phytosterols 0mg |
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| Tryptophan 0g |
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| Threonine 1g |
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| Isoleucine 1g |
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| Leucine 2g |
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| Lysine 2g |
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| Methionine 0g |
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| Cystine 0g |
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| Phenylalanine 1g |
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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 2g |
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| Glutamic acid 4g |
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| Glycine 1g |
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| Proline 1g |
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| Serine 1g |
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Beef, rib, whole (ribs 6-12), separable lean only, trimmed to 1/2" fat, prime, cooked, roasted usda nutrition - Related Content |
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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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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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