Beef, Rib, Whole (ribs 6-12), Separable Lean And Fat, Trimmed To 1/8" 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, Whole (ribs 6-12), Separable Lean And Fat, Trimmed To 1/8" 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 1014.39 calories with 81.24 grams of fat. The serving size is equivalent to 289 grams of food and contains 731.16 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, energy, cholesterol and saturated fats. Beef, Rib, Whole (ribs 6-12), Separable Lean And Fat, Trimmed To 1/8" Fat, All Grades, Cooked, Roasted is a high fat food because 72.08% of the total calories in this serving come from fat. Consume less than 10 percent of calories per day from saturated fats.
Protein 129% of DV
A serving of 289 grams of beef, rib, whole (ribs 6-12), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, roasted has 129% of the recommended daily needs of protein.
Fat 125% of DV
A serving of 289 grams of beef, rib, whole (ribs 6-12), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, roasted has 125% of the recommended daily intake of fat.
Energy 51% of DV
A serving of 289 grams of beef, rib, whole (ribs 6-12), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, roasted has 51% of the recommended daily intake of energy.
Iron 38% of DV
A serving of 289 grams of beef, rib, whole (ribs 6-12), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, roasted has 38% of the recommended daily needs of iron.
Phosphorus 41% of DV
A serving of 289 grams of beef, rib, whole (ribs 6-12), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, roasted has 41% of the recommended daily needs of phosphorus.
Zinc 143% of DV
A serving of 289 grams of beef, rib, whole (ribs 6-12), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, roasted has 143% of the recommended daily needs of zinc.
Selenium 117% of DV
A serving of 289 grams of beef, rib, whole (ribs 6-12), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, roasted has 117% of the recommended daily needs of selenium.
Riboflavin 40% of DV
A serving of 289 grams of beef, rib, whole (ribs 6-12), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, roasted has 40% of the recommended daily needs of riboflavin.
Niacin 63% of DV
A serving of 289 grams of beef, rib, whole (ribs 6-12), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, roasted has 63% of the recommended daily needs of niacin.
Vitamin B-6 39% of DV
A serving of 289 grams of beef, rib, whole (ribs 6-12), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, roasted has 39% of the recommended daily needs of vitamin b-6.
Vitamin B-12 308% of DV
A serving of 289 grams of beef, rib, whole (ribs 6-12), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, roasted has 308% of the recommended daily needs of vitamin b-12.
Choline 46% of DV
A serving of 289 grams of beef, rib, whole (ribs 6-12), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, roasted has 46% of the recommended daily needs of choline.
Tryptophan 224% of DV
A serving of 289 grams of beef, rib, whole (ribs 6-12), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, roasted has 224% of the recommended daily needs of tryptophan.
Threonine 221% of DV
A serving of 289 grams of beef, rib, whole (ribs 6-12), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, roasted has 221% of the recommended daily needs of threonine.
Isoleucine 239% of DV
A serving of 289 grams of beef, rib, whole (ribs 6-12), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, roasted has 239% of the recommended daily needs of isoleucine.
Leucine 186% of DV
A serving of 289 grams of beef, rib, whole (ribs 6-12), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, roasted has 186% of the recommended daily needs of leucine.
Lysine 221% of DV
A serving of 289 grams of beef, rib, whole (ribs 6-12), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, roasted has 221% of the recommended daily needs of lysine.
Methionine 135% of DV
A serving of 289 grams of beef, rib, whole (ribs 6-12), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, roasted has 135% of the recommended daily needs of methionine.
Phenylalanine 120% of DV
A serving of 289 grams of beef, rib, whole (ribs 6-12), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, roasted has 120% of the recommended daily needs of phenylalanine.
Tyrosine 92% of DV
A serving of 289 grams of beef, rib, whole (ribs 6-12), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, roasted has 92% of the recommended daily needs of tyrosine.
Valine 205% of DV
A serving of 289 grams of beef, rib, whole (ribs 6-12), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, roasted has 205% of the recommended daily needs of valine.
Histidine 247% of DV
A serving of 289 grams of beef, rib, whole (ribs 6-12), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, roasted has 247% of the recommended daily needs of histidine.
Cholesterol 81% of DV
A serving of 289 grams of beef, rib, whole (ribs 6-12), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, roasted has 81% of the recommended daily intake of cholesterol.
Saturated Fats 164% of DV
A serving of 289 grams of beef, rib, whole (ribs 6-12), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, roasted has 164% 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) (289 g)
| Amount Per Serving | ||
|---|---|---|
| Calories 1014.39 | Calories from Fat 731 | |
| % Daily Value* | ||
| Total Fat 81.2g | 125% | |
| Saturated Fat 32.7g | 164% | |
| Trans Fat 0g | ||
| Cholesterol 242.8mg | 81% | |
| Sodium 185mg | 8% | |
| Total Carbohydrate 0g | 0% | |
| Dietary Fiber 0g | 0% | |
| Sugars 0g | ||
| Protein 66g | ||
| Vitamin A 0% | Vitamin C 0% |
| Calcium 2% | Iron 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
Vitamins
| Nutrient | Amount | DV % | |
|---|---|---|---|
| Vitamin A | 0 IU | 0% | |
| Vitamin B-12 | 7.4 µg | 308% | |
| Vitamin B-6 | 0.66 mg | 39% | |
| 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 | 81.24 g | 125% | |
| Saturated Fats | 32.74 g | 164% | |
| → Capric Acid | 0.23 g | - | |
| → Lauric Acid | 0.2 g | - | |
| → Myristic Acid | 2.63 g | - | |
| → Palmitic Acid | 20.09 g | - | |
| → Stearic Acid | 9.57 g | - | |
| Monounsaturated Fats | 34.91 g | - | |
| → Palmitoleic Acid | 3.44 g | - | |
| → Oleic Acid | 31.33 g | - | |
| → Gadoleic Acid | 0.14 g | - | |
| Polyunsaturated Fats | 2.89 g | - | |
| → Linolenic Acid (18:2) | 1.91 g | - | |
| → Linolenic Acid (18:3) | 0.9 g | - | |
| → Arachidonic Acid | 0.06 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 | 65.81 g | 129% | |
| → Alanine | 3.97 g | - | |
| → Arginine | 4.16 g | - | |
| → Aspartic acid | 6.01 g | - | |
| → Cystine | 0.74 g | - | |
| → Glutamic acid | 9.89 g | - | |
| → Glycine | 3.59 g | - | |
| → Histidine | 2.25 g | 247% | |
| → Isoleucine | 2.96 g | 239% | |
| → Leucine | 5.2 g | 186% | |
| → Lysine | 5.47 g | 221% | |
| → Methionine | 1.68 g | 135% | |
| → Phenylalanine | 2.57 g | 120% | |
| → Proline | 2.9 g | - | |
| → Serine | 2.52 g | - | |
| → Threonine | 2.87 g | 221% | |
| → Tryptophan | 0.74 g | 224% | |
| → Tyrosine | 2.21 g | 92% | |
| → Valine | 3.2 g | 205% |
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 | 31.79 mg | 2% | |
| Copper | 0.24 mg | 27% | |
| Iron | 6.85 mg | 38% | |
| Magnesium | 57.8 mg | 14% | |
| Manganese | 0.04 mg | 2% | |
| Phosphorus | 511.53 mg | 41% | |
| Potassium | 881.45 mg | 19% | |
| Selenium | 64.16 µg | 117% | |
| Sodium | 184.96 mg | 8% | |
| Zinc | 15.75 mg | 143% |
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 | 242.76 mg | 81% |
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 | 2.86 g | - | |
| Water | 139.07 g | - |
Calories Burn off Time
How long would it take to burn off Beef, Rib, Whole (ribs 6-12), Separable Lean And Fat, Trimmed To 1/8" Fat, All Grades, Cooked, Roasted with 1014.39calories? A brisk walk for 221 minutes, jogging for 104 minutes, or hiking for 169 minutes will help your burn off the calories in beef, rib, whole (ribs 6-12), 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 | 211 minutes |
| Dancing | 184 minutes |
| Golfing | 184 minutes |
| Hiking | 169 minutes |
| Light Gardening | 184 minutes |
| Stretching | 338 minutes |
| Walking - 3.5 mph | 221 minutes |
| Weight Training - light workout | 282 minutes |
| Aerobics | 127 minutes |
| Basketball | 139 minutes |
| Bicycling - 10 mph or more | 104 minutes |
| Running - 5 mph | 104 minutes |
| Swimming | 119 minutes |
| Walking - 4.5 mph | 133 minutes |
| Weight Training - vigorous workout | 139 minutes |
Similar Food Items to Beef, Rib, Whole (ribs 6-12), Separable Lean And Fat, Trimmed To 1/8" 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