Beef, Rib, Small End (ribs 10-12), Separable Lean And Fat, Trimmed To 1/8" Fat, Select, Cooked, Broiled
Serving Size 1 steak (yield from 1 raw steak weighing 321g)
Nutritional Value and Analysis
Beef, Rib, Small End (ribs 10-12), Separable Lean And Fat, Trimmed To 1/8" Fat, Select, Cooked, Broiled with a serving size of 1 steak (yield from 1 raw steak weighing 321g) has a total of 681.1 calories with 44.1 grams of fat. The serving size is equivalent to 245 grams of food and contains 396.9 calories from fat. This item is classified as beef products foods.
This food is a good source of protein, phosphorus, zinc, selenium, niacin, vitamin b-6, vitamin b-12, tryptophan, threonine, isoleucine, leucine, lysine, methionine, phenylalanine, tyrosine, valine and histidine but is high in fat, energy, cholesterol and saturated fats. Beef, Rib, Small End (ribs 10-12), Separable Lean And Fat, Trimmed To 1/8" Fat, Select, Cooked, Broiled is a high fat food because 58.27% of the total calories in this serving come from fat. Consume less than 10 percent of calories per day from saturated fats.
Protein 131% of DV
A serving of 245 grams of beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, select, cooked, broiled has 131% of the recommended daily needs of protein.
Fat 68% of DV
A serving of 245 grams of beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, select, cooked, broiled has 68% of the recommended daily intake of fat.
Energy 34% of DV
A serving of 245 grams of beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, select, cooked, broiled has 34% of the recommended daily intake of energy.
Phosphorus 43% of DV
A serving of 245 grams of beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, select, cooked, broiled has 43% of the recommended daily needs of phosphorus.
Zinc 111% of DV
A serving of 245 grams of beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, select, cooked, broiled has 111% of the recommended daily needs of zinc.
Selenium 132% of DV
A serving of 245 grams of beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, select, cooked, broiled has 132% of the recommended daily needs of selenium.
Niacin 109% of DV
A serving of 245 grams of beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, select, cooked, broiled has 109% of the recommended daily needs of niacin.
Vitamin B-6 86% of DV
A serving of 245 grams of beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, select, cooked, broiled has 86% of the recommended daily needs of vitamin b-6.
Vitamin B-12 144% of DV
A serving of 245 grams of beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, select, cooked, broiled has 144% of the recommended daily needs of vitamin b-12.
Tryptophan 133% of DV
A serving of 245 grams of beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, select, cooked, broiled has 133% of the recommended daily needs of tryptophan.
Threonine 205% of DV
A serving of 245 grams of beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, select, cooked, broiled has 205% of the recommended daily needs of threonine.
Isoleucine 244% of DV
A serving of 245 grams of beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, select, cooked, broiled has 244% of the recommended daily needs of isoleucine.
Leucine 189% of DV
A serving of 245 grams of beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, select, cooked, broiled has 189% of the recommended daily needs of leucine.
Lysine 228% of DV
A serving of 245 grams of beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, select, cooked, broiled has 228% of the recommended daily needs of lysine.
Methionine 140% of DV
A serving of 245 grams of beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, select, cooked, broiled has 140% of the recommended daily needs of methionine.
Phenylalanine 122% of DV
A serving of 245 grams of beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, select, cooked, broiled has 122% of the recommended daily needs of phenylalanine.
Tyrosine 88% of DV
A serving of 245 grams of beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, select, cooked, broiled has 88% of the recommended daily needs of tyrosine.
Valine 212% of DV
A serving of 245 grams of beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, select, cooked, broiled has 212% of the recommended daily needs of valine.
Histidine 233% of DV
A serving of 245 grams of beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, select, cooked, broiled has 233% of the recommended daily needs of histidine.
Cholesterol 84% of DV
A serving of 245 grams of beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, select, cooked, broiled has 84% of the recommended daily intake of cholesterol.
Saturated Fats 87% of DV
A serving of 245 grams of beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, select, cooked, broiled has 87% of the recommended daily intake of saturated fats.
Nutrition Facts
Serving Size 1 steak (yield from 1 raw steak weighing 321g) (245 g)
| Amount Per Serving | ||
|---|---|---|
| Calories 681.1 | Calories from Fat 397 | |
| % Daily Value* | ||
| Total Fat 44.1g | 68% | |
| Saturated Fat 17.4g | 87% | |
| Trans Fat 0g | ||
| Cholesterol 252.4mg | 84% | |
| Sodium 142.1mg | 6% | |
| Total Carbohydrate 0g | 0% | |
| Dietary Fiber 0g | 0% | |
| Sugars 0g | ||
| Protein 67g | ||
| Vitamin A 0% | Vitamin C 0% |
| Calcium 4% | Iron 23% |
* 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 | 3.45 µg | 144% | |
| Vitamin B-6 | 1.46 mg | 86% | |
| Vitamin C | 0 mg | 0% | |
| Vitamin E | 1.2 mg | 8% | |
| → Beta Tocopherol | 0 mg | - | |
| → Delta Tocopherol | 0 mg | - | |
| → Gamma Tocopherol | 0 mg | - | |
| Vitamin K | 4.17 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 | 44.1 g | 68% | |
| Saturated Fats | 17.37 g | 87% | |
| → Butyric Acid | 0 g | - | |
| → Caproic Acid | 0 g | - | |
| → Caprylic Acid | 0 g | - | |
| → Capric Acid | 0.11 g | - | |
| → Lauric Acid | 0.1 g | - | |
| → Myristic Acid | 1.34 g | - | |
| → Palmitic Acid | 10.49 g | - | |
| → Stearic Acid | 5.33 g | - | |
| Monounsaturated Fats | 18.38 g | - | |
| → Palmitoleic Acid | 1.66 g | - | |
| → Oleic Acid | 16.66 g | - | |
| → Gadoleic Acid | 0.06 g | - | |
| → Erucic Acid | 0 g | - | |
| Polyunsaturated Fats | 1.63 g | - | |
| → Linolenic Acid (18:2) | 1.14 g | - | |
| → Linolenic Acid (18:3) | 0.39 g | - | |
| → Parinaric Acid | 0 g | - | |
| → Arachidonic Acid | 0.1 g | - | |
| → Eicosapentaenoic Acid (EPA) | 0 g | - | |
| → Docosapentaenoic Acid (DPA) | 0 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 | 66.57 g | 131% | |
| → Alanine | 4.05 g | - | |
| → Arginine | 4.3 g | - | |
| → Aspartic acid | 6.06 g | - | |
| → Cystine | 0.86 g | - | |
| → Glutamic acid | 9.99 g | - | |
| → Glycine | 4.05 g | - | |
| → Histidine | 2.12 g | 233% | |
| → Hydroxyproline | 0.7 g | - | |
| → Isoleucine | 3.03 g | 244% | |
| → Leucine | 5.3 g | 189% | |
| → Lysine | 5.63 g | 228% | |
| → Methionine | 1.73 g | 140% | |
| → Phenylalanine | 2.63 g | 122% | |
| → Proline | 3.17 g | - | |
| → Serine | 2.62 g | - | |
| → Threonine | 2.66 g | 205% | |
| → Tryptophan | 0.44 g | 133% | |
| → Tyrosine | 2.12 g | 88% | |
| → Valine | 3.3 g | 212% |
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 | 53.9 mg | 4% | |
| Copper | 0.18 mg | 20% | |
| Iron | 4.09 mg | 23% | |
| Magnesium | 56.35 mg | 13% | |
| Manganese | 0.02 mg | 1% | |
| Phosphorus | 536.55 mg | 43% | |
| Potassium | 855.05 mg | 18% | |
| Selenium | 72.52 µg | 132% | |
| Sodium | 142.1 mg | 6% | |
| Zinc | 12.18 mg | 111% |
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 | 252.35 mg | 84% |
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, Small End (ribs 10-12), Separable Lean And Fat, Trimmed To 1/8" Fat, Select, Cooked, Broiled with 681.1calories? A brisk walk for 148 minutes, jogging for 70 minutes, or hiking for 114 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, select, cooked, broiled.
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 | 142 minutes |
| Dancing | 124 minutes |
| Golfing | 124 minutes |
| Hiking | 114 minutes |
| Light Gardening | 124 minutes |
| Stretching | 227 minutes |
| Walking - 3.5 mph | 148 minutes |
| Weight Training - light workout | 189 minutes |
| Aerobics | 85 minutes |
| Basketball | 93 minutes |
| Bicycling - 10 mph or more | 70 minutes |
| Running - 5 mph | 70 minutes |
| Swimming | 80 minutes |
| Walking - 4.5 mph | 90 minutes |
| Weight Training - vigorous workout | 93 minutes |
Similar Food Items to Beef, Rib, Small End (ribs 10-12), Separable Lean And Fat, Trimmed To 1/8" Fat, Select, Cooked, Broiled
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