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Beef, rib, whole (ribs 6-12), separable lean and fat, trimmed to 1/8" fat, select, raw |
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Beef, rib, whole (ribs 6-12), separable lean and fat, trimmed to 1/8" fat, select, raw (USDA#13830) |
| Serving Size 1 oz |
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| Water 57g |
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| Calories 288 |
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| Energy 1205kj |
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| Protein 16g |
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| Total Fat 23g |
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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 9mg |
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| Iron, Fe 1mg |
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| Magnesium, Mg 17mg |
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| Phosphorus, P 159mg |
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| Potassium 278mg |
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| Sodium 55mg |
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| Zinc, Zn 3mg |
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| Copper, Cu 5mg |
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| Manganese, Mn 0mg |
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| Selenium, Se 15mcg |
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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 2mg |
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| Pantothenic acid 0mg |
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| Vitamin B-6 0mg |
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| Folate, total 5mcg |
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| Folic acid 0mcg |
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| Folate, food 5mcg |
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| Folate, DFE 5mcg_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 9g |
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| 10:0 8g |
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| 12:0 5g |
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| 14:0 0g |
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| 16:0 5g |
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| 18:0 3g |
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| Fatty acids, total monounsaturated 10g |
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| 16:1 undifferentiated 1g |
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| 18:1 undifferentiated 9g |
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| 20:1 2g |
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| Fatty acids, total polyunsaturated 0g |
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| 18:2 undifferentiated 0g |
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| 18:3 undifferentiated 0g |
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| 20:4 undifferentiated 0g |
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| Cholesterol 70mg |
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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 0g |
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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 2g |
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| Glycine 0g |
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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 1/8" fat, select, raw usda nutrition - Related Content |
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Beef cuts should be selected according to the planned method of cooking. For example, if beef is to be cooked on a grill, a tougher cut from the round or plate should not ... |
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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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Some grains, such as rice, are available in many different types and varieties. There are thousands of varieties of rice cultivated throughout the world so even a limited ... |
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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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General Guidelines | Charcoal Grill | Gas Grill | Doneness
Rotisserie cooking requires three key components: The spit assembly, a means to turn the spit, and a heat ... |
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| Beef ribs that are cut into 3 to 4 inch sections, consisting of meat, fat and bone. Short ribs are cut from the chuck and plate primal sections. They have a lot of flavor, but are ... |
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| A sandwich meat that is made with cooked beef shavings encased in gelatin and formed into a rectangular-shaped loaf approximately 12 inches in length that is typically 4 inches ... |
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| A hearty noodle soup made from a combination of egg noodles, small chunks of beef, beef stock, and seasonings. Beef Noodle Soup provides a beefy flavor enhanced with the addition ... |
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| Hearty and quite filling, this savory soup can be be served as a main meal for lunch due to the quantity of ingredients typically added to the soup. Most often Beef Barley Soup ... |
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| The area of a steer that extends from the neck to the fifth rib of the chest cavity. Included in the Beef Chuck is the meat extending from the shoulder to the arm most often ... |
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