Beef, Rib, Small End (ribs 10-12), Separable Lean And Fat, Trimmed To 1/8" Fat, All Grades, Cooked, Roasted
Serving Size 100 grams
Nutritional Value and Analysis
Beef, Rib, Small End (ribs 10-12), Separable Lean And Fat, Trimmed To 1/8" Fat, All Grades, Cooked, Roasted with a serving size of 100 grams has a total of 341 calories with 27.14 grams of fat. The serving size is equivalent to 100 grams of food and contains 244.26 calories from fat. This item is classified as beef products foods.
This food is a good source of protein, zinc, selenium, vitamin b-12, tryptophan, threonine, isoleucine, leucine, lysine, methionine, phenylalanine, tyrosine, valine and histidine but is high in fat and saturated fats. Beef, Rib, Small End (ribs 10-12), Separable Lean And Fat, Trimmed To 1/8" Fat, All Grades, Cooked, Roasted is a high fat food because 71.63% of the total calories in this serving come from fat. Consume less than 10 percent of calories per day from saturated fats.
Protein 44% of DV
A serving of 100 grams of beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, roasted has 44% of the recommended daily needs of protein.
Fat 42% of DV
A serving of 100 grams of beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, roasted has 42% of the recommended daily intake of fat.
Zinc 45% of DV
A serving of 100 grams of beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, roasted has 45% of the recommended daily needs of zinc.
Selenium 40% of DV
A serving of 100 grams of beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, roasted has 40% of the recommended daily needs of selenium.
Vitamin B-12 120% of DV
A serving of 100 grams of beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, roasted has 120% of the recommended daily needs of vitamin b-12.
Tryptophan 76% of DV
A serving of 100 grams of beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, roasted has 76% of the recommended daily needs of tryptophan.
Threonine 75% of DV
A serving of 100 grams of beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, roasted has 75% of the recommended daily needs of threonine.
Isoleucine 81% of DV
A serving of 100 grams of beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, roasted has 81% of the recommended daily needs of isoleucine.
Leucine 64% of DV
A serving of 100 grams of beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, roasted has 64% of the recommended daily needs of leucine.
Lysine 76% of DV
A serving of 100 grams of beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, roasted has 76% of the recommended daily needs of lysine.
Methionine 47% of DV
A serving of 100 grams of beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, roasted has 47% of the recommended daily needs of methionine.
Phenylalanine 41% of DV
A serving of 100 grams of beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, roasted has 41% of the recommended daily needs of phenylalanine.
Tyrosine 32% of DV
A serving of 100 grams of beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, roasted has 32% of the recommended daily needs of tyrosine.
Valine 71% of DV
A serving of 100 grams of beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, roasted has 71% of the recommended daily needs of valine.
Histidine 85% of DV
A serving of 100 grams of beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, roasted has 85% of the recommended daily needs of histidine.
Saturated Fats 55% of DV
A serving of 100 grams of beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, roasted has 55% of the recommended daily intake of saturated fats.
Nutrition Facts
Serving Size 100g (about 3.52 oz)
Amount Per Serving | ||
---|---|---|
Calories 341 | Calories from Fat 244 | |
% Daily Value* | ||
Total Fat 27.1g | 42% | |
Saturated Fat 10.9g | 55% | |
Trans Fat 0g | ||
Cholesterol 83mg | 28% | |
Sodium 63mg | 3% | |
Total Carbohydrate 0g | 0% | |
Dietary Fiber 0g | 0% | |
Sugars 0g | ||
Protein 23g |
Vitamin A 0% | Vitamin C 0% |
Calcium 1% | Iron 13% |
* 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% | |
Vitamin B-12 | 2.88 µg | 120% | |
Vitamin B-6 | 0.24 mg | 14% | |
Vitamin C | 0 mg | 0% |
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% | |
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 | 27.14 g | 42% | |
Saturated Fats | 10.92 g | 55% | |
→ Capric Acid | 0.08 g | - | |
→ Lauric Acid | 0.07 g | - | |
→ Myristic Acid | 0.88 g | - | |
→ Palmitic Acid | 6.73 g | - | |
→ Stearic Acid | 3.16 g | - | |
Monounsaturated Fats | 11.73 g | - | |
→ Palmitoleic Acid | 1.18 g | - | |
→ Oleic Acid | 10.5 g | - | |
→ Gadoleic Acid | 0.06 g | - | |
Polyunsaturated Fats | 0.99 g | - | |
→ Linolenic Acid (18:2) | 0.65 g | - | |
→ Linolenic Acid (18:3) | 0.32 g | - | |
→ Arachidonic Acid | 0.02 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 | 22.54 g | 44% | |
→ Alanine | 1.36 g | - | |
→ Arginine | 1.42 g | - | |
→ Aspartic acid | 2.06 g | - | |
→ Cystine | 0.25 g | - | |
→ Glutamic acid | 3.39 g | - | |
→ Glycine | 1.23 g | - | |
→ Histidine | 0.77 g | 85% | |
→ Isoleucine | 1.01 g | 81% | |
→ Leucine | 1.78 g | 64% | |
→ Lysine | 1.88 g | 76% | |
→ Methionine | 0.58 g | 47% | |
→ Phenylalanine | 0.88 g | 41% | |
→ Proline | 1 g | - | |
→ Serine | 0.86 g | - | |
→ Threonine | 0.98 g | 75% | |
→ Tryptophan | 0.25 g | 76% | |
→ Tyrosine | 0.76 g | 32% | |
→ Valine | 1.1 g | 71% |
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 | 13 mg | 1% | |
Copper | 0.08 mg | 9% | |
Iron | 2.42 mg | 13% | |
Magnesium | 20 mg | 5% | |
Manganese | 0.01 mg | 0% | |
Phosphorus | 183 mg | 15% | |
Potassium | 324 mg | 7% | |
Selenium | 21.9 µg | 40% | |
Sodium | 63 mg | 3% | |
Zinc | 4.93 mg | 45% |
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 | 83 mg | 28% |
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
Nutrient | Amount | DV % | |
---|---|---|---|
Ash | 1.11 g | - | |
Water | 48.97 g | - |
Calories Burn off Time
How long would it take to burn off Beef, Rib, Small End (ribs 10-12), Separable Lean And Fat, Trimmed To 1/8" Fat, All Grades, Cooked, Roasted with 341calories? A brisk walk for 74 minutes, jogging for 35 minutes, or hiking for 57 minutes will help your burn off the calories in beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" 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 | 71 minutes |
Dancing | 62 minutes |
Golfing | 62 minutes |
Hiking | 57 minutes |
Light Gardening | 62 minutes |
Stretching | 114 minutes |
Walking - 3.5 mph | 74 minutes |
Weight Training - light workout | 95 minutes |
Aerobics | 43 minutes |
Basketball | 47 minutes |
Bicycling - 10 mph or more | 35 minutes |
Running - 5 mph | 35 minutes |
Swimming | 40 minutes |
Walking - 4.5 mph | 45 minutes |
Weight Training - vigorous workout | 47 minutes |
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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