Beef, Rib, Large End (ribs 6-9), Separable Lean Only, Trimmed To 0" Fat, All Grades, Cooked, Roasted
Serving Size 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse)
Nutritional Value and Analysis
Beef, Rib, Large End (ribs 6-9), Separable Lean Only, Trimmed To 0" Fat, All Grades, Cooked, Roasted with a serving size of 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) has a total of 509.32 calories with 28.68 grams of fat. The serving size is equivalent to 214 grams of food and contains 258.12 calories from fat. This item is classified as beef products foods.
This food is a good source of protein, iron, phosphorus, zinc, selenium, riboflavin, niacin, vitamin b-6, vitamin b-12, choline, tryptophan, threonine, isoleucine, leucine, lysine, methionine, phenylalanine, tyrosine, valine and histidine but is high in fat, cholesterol and saturated fats. Beef, Rib, Large End (ribs 6-9), Separable Lean Only, Trimmed To 0" Fat, All Grades, Cooked, Roasted is a high fat food because 50.68% of the total calories in this serving come from fat. Consume less than 10 percent of calories per day from saturated fats.
Protein 116% of DV
A serving of 214 grams of beef, rib, large end (ribs 6-9), separable lean only, trimmed to 0" fat, all grades, cooked, roasted has 116% of the recommended daily needs of protein.
Fat 44% of DV
A serving of 214 grams of beef, rib, large end (ribs 6-9), separable lean only, trimmed to 0" fat, all grades, cooked, roasted has 44% of the recommended daily intake of fat.
Iron 34% of DV
A serving of 214 grams of beef, rib, large end (ribs 6-9), separable lean only, trimmed to 0" fat, all grades, cooked, roasted has 34% of the recommended daily needs of iron.
Phosphorus 36% of DV
A serving of 214 grams of beef, rib, large end (ribs 6-9), separable lean only, trimmed to 0" fat, all grades, cooked, roasted has 36% of the recommended daily needs of phosphorus.
Zinc 145% of DV
A serving of 214 grams of beef, rib, large end (ribs 6-9), separable lean only, trimmed to 0" fat, all grades, cooked, roasted has 145% of the recommended daily needs of zinc.
Selenium 89% of DV
A serving of 214 grams of beef, rib, large end (ribs 6-9), separable lean only, trimmed to 0" fat, all grades, cooked, roasted has 89% of the recommended daily needs of selenium.
Riboflavin 36% of DV
A serving of 214 grams of beef, rib, large end (ribs 6-9), separable lean only, trimmed to 0" fat, all grades, cooked, roasted has 36% of the recommended daily needs of riboflavin.
Niacin 60% of DV
A serving of 214 grams of beef, rib, large end (ribs 6-9), separable lean only, trimmed to 0" fat, all grades, cooked, roasted has 60% of the recommended daily needs of niacin.
Vitamin B-6 33% of DV
A serving of 214 grams of beef, rib, large end (ribs 6-9), separable lean only, trimmed to 0" fat, all grades, cooked, roasted has 33% of the recommended daily needs of vitamin b-6.
Vitamin B-12 233% of DV
A serving of 214 grams of beef, rib, large end (ribs 6-9), separable lean only, trimmed to 0" fat, all grades, cooked, roasted has 233% of the recommended daily needs of vitamin b-12.
Choline 41% of DV
A serving of 214 grams of beef, rib, large end (ribs 6-9), separable lean only, trimmed to 0" fat, all grades, cooked, roasted has 41% of the recommended daily needs of choline.
Tryptophan 118% of DV
A serving of 214 grams of beef, rib, large end (ribs 6-9), separable lean only, trimmed to 0" fat, all grades, cooked, roasted has 118% of the recommended daily needs of tryptophan.
Threonine 181% of DV
A serving of 214 grams of beef, rib, large end (ribs 6-9), separable lean only, trimmed to 0" fat, all grades, cooked, roasted has 181% of the recommended daily needs of threonine.
Isoleucine 216% of DV
A serving of 214 grams of beef, rib, large end (ribs 6-9), separable lean only, trimmed to 0" fat, all grades, cooked, roasted has 216% of the recommended daily needs of isoleucine.
Leucine 168% of DV
A serving of 214 grams of beef, rib, large end (ribs 6-9), separable lean only, trimmed to 0" fat, all grades, cooked, roasted has 168% of the recommended daily needs of leucine.
Lysine 202% of DV
A serving of 214 grams of beef, rib, large end (ribs 6-9), separable lean only, trimmed to 0" fat, all grades, cooked, roasted has 202% of the recommended daily needs of lysine.
Methionine 123% of DV
A serving of 214 grams of beef, rib, large end (ribs 6-9), separable lean only, trimmed to 0" fat, all grades, cooked, roasted has 123% of the recommended daily needs of methionine.
Phenylalanine 108% of DV
A serving of 214 grams of beef, rib, large end (ribs 6-9), separable lean only, trimmed to 0" fat, all grades, cooked, roasted has 108% of the recommended daily needs of phenylalanine.
Tyrosine 78% of DV
A serving of 214 grams of beef, rib, large end (ribs 6-9), separable lean only, trimmed to 0" fat, all grades, cooked, roasted has 78% of the recommended daily needs of tyrosine.
Valine 187% of DV
A serving of 214 grams of beef, rib, large end (ribs 6-9), separable lean only, trimmed to 0" fat, all grades, cooked, roasted has 187% of the recommended daily needs of valine.
Histidine 207% of DV
A serving of 214 grams of beef, rib, large end (ribs 6-9), separable lean only, trimmed to 0" fat, all grades, cooked, roasted has 207% of the recommended daily needs of histidine.
Cholesterol 58% of DV
A serving of 214 grams of beef, rib, large end (ribs 6-9), separable lean only, trimmed to 0" fat, all grades, cooked, roasted has 58% of the recommended daily intake of cholesterol.
Saturated Fats 57% of DV
A serving of 214 grams of beef, rib, large end (ribs 6-9), separable lean only, trimmed to 0" fat, all grades, cooked, roasted has 57% of the recommended daily intake of saturated fats.
Nutrition Facts
Serving Size 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) (214 g)
| Amount Per Serving | ||
|---|---|---|
| Calories 509.32 | Calories from Fat 258 | |
| % Daily Value* | ||
| Total Fat 28.7g | 44% | |
| Saturated Fat 11.5g | 57% | |
| Trans Fat 0g | ||
| Cholesterol 173.3mg | 58% | |
| Sodium 156.2mg | 7% | |
| Total Carbohydrate 0g | 0% | |
| Dietary Fiber 0g | 0% | |
| Sugars 0g | ||
| Protein 59g | ||
| Vitamin A 0% | Vitamin C 0% |
| Calcium 1% | Iron 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
Vitamins
| Nutrient | Amount | DV % | |
|---|---|---|---|
| Vitamin A | 0 IU | 0% | |
| → Vitamin A, RAE | 0 µg | 0% | |
| → Alpha Carotene | 0 µg | - | |
| → Beta Carotene | 0 µg | - | |
| → Beta Cryptoxanthin | 0 µg | - | |
| → Lutein + zeaxanthin | 0 µg | - | |
| → Lycopene | 0 µg | - | |
| Vitamin B-12 | 5.59 µg | 233% | |
| Vitamin B-6 | 0.56 mg | 33% | |
| Vitamin C | 0 mg | 0% | |
| Vitamin D | 19.26 IU | 5% | |
| → Vitamin D3 | 0.43 µg | - | |
| Vitamin E | 0.3 mg | 2% | |
| Vitamin K | 3.42 µg | 3% |
Vitamins are organic compounds required by your body to grow and develop normally. A balanced diet with a variety of foods is the best way to get the 13 different vitamins that your body requires.
Carbohydrates
| Nutrient | Amount | DV % | |
|---|---|---|---|
| Carbohydrate | 0 g | 0% | |
| Sugars | 0 g | 0% | |
| Fiber | 0 g | 0% |
Carbohydrates, also known as carbs, saccharides, sugars or starches are the most abundant food source and a key form of energy for your body. Once ingested your body transforms carbohydrates into glucose which is used by your body as an energy source for your cells, tissues and organs.
Fats & Fatty Acids
| Nutrient | Amount | DV % | |
|---|---|---|---|
| Fat | 28.68 g | 44% | |
| Saturated Fats | 11.45 g | 57% | |
| → Butyric Acid | 0 g | - | |
| → Caproic Acid | 0 g | - | |
| → Caprylic Acid | 0 g | - | |
| → Capric Acid | 0.02 g | - | |
| → Lauric Acid | 0.02 g | - | |
| → Myristic Acid | 0.88 g | - | |
| → Palmitic Acid | 6.74 g | - | |
| → Stearic Acid | 3.79 g | - | |
| Monounsaturated Fats | 11.98 g | - | |
| → Palmitoleic Acid | 1.01 g | - | |
| → Oleic Acid | 10.96 g | - | |
| → Gadoleic Acid | 0.02 g | - | |
| → Erucic Acid | 0 g | - | |
| Polyunsaturated Fats | 0.81 g | - | |
| → Linolenic Acid (18:2) | 0.68 g | - | |
| → Linolenic Acid (18:3) | 0.06 g | - | |
| → Parinaric Acid | 0 g | - | |
| → Arachidonic Acid | 0.09 g | - | |
| → Eicosapentaenoic Acid (EPA) | 0.01 g | - | |
| → Docosapentaenoic Acid (DPA) | 0.03 g | - | |
| → Docosahexaenoic Acid (DHA) | 0 g | - |
Fat is important in your diet because it gives you energy and helps your body absorb vitamins. Fat is stored in your body in the form of fatty acids. Fatty acids are classified in three different types or families: saturated, monounsaturated and polyunsaturated.
Proteins & Amino Acids
| Nutrient | Amount | DV % | |
|---|---|---|---|
| Protein | 58.91 g | 116% | |
| → Alanine | 3.58 g | - | |
| → Arginine | 3.81 g | - | |
| → Aspartic acid | 5.37 g | - | |
| → Cystine | 0.76 g | - | |
| → Glutamic acid | 8.84 g | - | |
| → Glycine | 3.59 g | - | |
| → Histidine | 1.88 g | 207% | |
| → Hydroxyproline | 0.62 g | - | |
| → Isoleucine | 2.68 g | 216% | |
| → Leucine | 4.69 g | 168% | |
| → Lysine | 4.98 g | 202% | |
| → Methionine | 1.53 g | 123% | |
| → Phenylalanine | 2.33 g | 108% | |
| → Proline | 2.81 g | - | |
| → Serine | 2.32 g | - | |
| → Threonine | 2.35 g | 181% | |
| → Tryptophan | 0.39 g | 118% | |
| → Tyrosine | 1.88 g | 78% | |
| → Valine | 2.92 g | 187% |
Proteins are present in every cell of your body and are crucial to build and maintain your bones, muscles and skin. Sources of proteins include meat, dairy products, nuts, beans and some grains. It is important to eat foods with the appropriate amount of dietary protein every day because your body does not store protein in the same way fats and carbohydrates are stored.
Minerals
| Nutrient | Amount | DV % | |
|---|---|---|---|
| Calcium | 17.12 mg | 1% | |
| Copper | 0.22 mg | 24% | |
| Iron | 6.03 mg | 34% | |
| Magnesium | 53.5 mg | 13% | |
| Manganese | 0.03 mg | 1% | |
| Phosphorus | 447.26 mg | 36% | |
| Potassium | 763.98 mg | 16% | |
| Selenium | 48.79 µg | 89% | |
| Sodium | 156.22 mg | 7% | |
| Zinc | 15.96 mg | 145% |
Minerals are chemical elements required by your body to grow and stay healthy. There are two kinds of minerals: macrominerals and trace minerals. Macrominerals are needed by your body needs in larger amounts, while trace minerals are needed by your body in small amounts.
Sterols
| Nutrient | Amount | DV % | |
|---|---|---|---|
| Cholesterol | 173.34 mg | 58% |
Cholesterol is a fat like chemical compound that your body requires to build cell membranes and to produce vitamin D and hormones like estrogen and testosterone. Although your body makes all the cholesterol it needs, this nutrient is commonly found in foods like meat, eggs and cheese.
Miscellaneous
Calories Burn off Time
How long would it take to burn off Beef, Rib, Large End (ribs 6-9), Separable Lean Only, Trimmed To 0" Fat, All Grades, Cooked, Roasted with 509.32calories? A brisk walk for 111 minutes, jogging for 52 minutes, or hiking for 85 minutes will help your burn off the calories in beef, rib, large end (ribs 6-9), separable lean only, trimmed to 0" fat, all grades, cooked, roasted.
Burn off time varies based on your weight, physical activity and exercise intensity. The following physical activity table contains an estimated burn off time for a person weighting 154 lbs.
| Physical Activity | Burn Off Time |
|---|---|
| Bicycling - 10 mph or less | 106 minutes |
| Dancing | 93 minutes |
| Golfing | 93 minutes |
| Hiking | 85 minutes |
| Light Gardening | 93 minutes |
| Stretching | 170 minutes |
| Walking - 3.5 mph | 111 minutes |
| Weight Training - light workout | 141 minutes |
| Aerobics | 64 minutes |
| Basketball | 70 minutes |
| Bicycling - 10 mph or more | 52 minutes |
| Running - 5 mph | 52 minutes |
| Swimming | 60 minutes |
| Walking - 4.5 mph | 67 minutes |
| Weight Training - vigorous workout | 70 minutes |
Similar Food Items to Beef, Rib, Large End (ribs 6-9), Separable Lean Only, Trimmed To 0" Fat, All Grades, Cooked, Roasted
Footnotes
Percent daily values are based on a 2,000 calorie reference diet. Factors like age, gender and level of physical activity may affect your daily required values.
Nutrition data based on the USDA National Nutrient Database for Standard Reference, Release 28.
The editorial opinions regarding food value or quality in this website are given without warranty, and are not intended to replace medical advice or a nutritionist guidance.
Dietary Recommendations
A healthy eating pattern that accounts for all foods and beverages within an appropriate calorie level could help achieve and maintain a healthy weight and reduce the risk of chronic disease. Healthy eating habits include the following:
- Vegetables from all subgroups, including dark, green, red and orange vegetables and also beans and peas
- A variety of whole fruits
- Grains with at least half of which are whole grains
- Low or fat free dairy products, including milk, yogurt, cheese and/or fortified soy beverages
- Protein foods, including seafood, lean meats and poultry, eggs and nuts
- Oils with limited amounts of saturated fats and trans fats, added sugars, and sodium