Beef, Rib, Whole (ribs 6-12), Separable Lean And Fat, Trimmed To 1/8" Fat, Prime, Cooked, Broiled
Serving Size 100 grams
Nutritional Value and Analysis
Beef, Rib, Whole (ribs 6-12), Separable Lean And Fat, Trimmed To 1/8" Fat, Prime, Cooked, Broiled with a serving size of 100 grams has a total of 386 calories with 32.38 grams of fat. The serving size is equivalent to 100 grams of food and contains 291.42 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, Whole (ribs 6-12), Separable Lean And Fat, Trimmed To 1/8" Fat, Prime, Cooked, Broiled is a high fat food because 75.5% of the total calories in this serving come from fat. Consume less than 10 percent of calories per day from saturated fats.
Protein 43% of DV
A serving of 100 grams of beef, rib, whole (ribs 6-12), separable lean and fat, trimmed to 1/8" fat, prime, cooked, broiled has 43% of the recommended daily needs of protein.
Fat 50% of DV
A serving of 100 grams of beef, rib, whole (ribs 6-12), separable lean and fat, trimmed to 1/8" fat, prime, cooked, broiled has 50% of the recommended daily intake of fat.
Zinc 47% of DV
A serving of 100 grams of beef, rib, whole (ribs 6-12), separable lean and fat, trimmed to 1/8" fat, prime, cooked, broiled has 47% of the recommended daily needs of zinc.
Selenium 50% of DV
A serving of 100 grams of beef, rib, whole (ribs 6-12), separable lean and fat, trimmed to 1/8" fat, prime, cooked, broiled has 50% of the recommended daily needs of selenium.
Vitamin B-12 118% of DV
A serving of 100 grams of beef, rib, whole (ribs 6-12), separable lean and fat, trimmed to 1/8" fat, prime, cooked, broiled has 118% of the recommended daily needs of vitamin b-12.
Tryptophan 76% of DV
A serving of 100 grams of beef, rib, whole (ribs 6-12), separable lean and fat, trimmed to 1/8" fat, prime, cooked, broiled has 76% of the recommended daily needs of tryptophan.
Threonine 74% of DV
A serving of 100 grams of beef, rib, whole (ribs 6-12), separable lean and fat, trimmed to 1/8" fat, prime, cooked, broiled has 74% of the recommended daily needs of threonine.
Isoleucine 80% of DV
A serving of 100 grams of beef, rib, whole (ribs 6-12), separable lean and fat, trimmed to 1/8" fat, prime, cooked, broiled has 80% of the recommended daily needs of isoleucine.
Leucine 62% of DV
A serving of 100 grams of beef, rib, whole (ribs 6-12), separable lean and fat, trimmed to 1/8" fat, prime, cooked, broiled has 62% of the recommended daily needs of leucine.
Lysine 74% of DV
A serving of 100 grams of beef, rib, whole (ribs 6-12), separable lean and fat, trimmed to 1/8" fat, prime, cooked, broiled has 74% of the recommended daily needs of lysine.
Methionine 45% of DV
A serving of 100 grams of beef, rib, whole (ribs 6-12), separable lean and fat, trimmed to 1/8" fat, prime, cooked, broiled has 45% of the recommended daily needs of methionine.
Phenylalanine 40% of DV
A serving of 100 grams of beef, rib, whole (ribs 6-12), separable lean and fat, trimmed to 1/8" fat, prime, cooked, broiled has 40% of the recommended daily needs of phenylalanine.
Tyrosine 31% of DV
A serving of 100 grams of beef, rib, whole (ribs 6-12), separable lean and fat, trimmed to 1/8" fat, prime, cooked, broiled has 31% of the recommended daily needs of tyrosine.
Valine 69% of DV
A serving of 100 grams of beef, rib, whole (ribs 6-12), separable lean and fat, trimmed to 1/8" fat, prime, cooked, broiled has 69% of the recommended daily needs of valine.
Histidine 82% of DV
A serving of 100 grams of beef, rib, whole (ribs 6-12), separable lean and fat, trimmed to 1/8" fat, prime, cooked, broiled has 82% of the recommended daily needs of histidine.
Saturated Fats 67% of DV
A serving of 100 grams of beef, rib, whole (ribs 6-12), separable lean and fat, trimmed to 1/8" fat, prime, cooked, broiled has 67% of the recommended daily intake of saturated fats.
Nutrition Facts
Serving Size 100g (about 3.52 oz)
| Amount Per Serving | ||
|---|---|---|
| Calories 386 | Calories from Fat 291 | |
| % Daily Value* | ||
| Total Fat 32.4g | 50% | |
| Saturated Fat 13.4g | 67% | |
| Trans Fat 0g | ||
| Cholesterol 85mg | 28% | |
| Sodium 62mg | 3% | |
| Total Carbohydrate 0g | 0% | |
| Dietary Fiber 0g | 0% | |
| Sugars 0g | ||
| Protein 22g | ||
| Vitamin A 0% | Vitamin C 0% |
| Calcium 1% | Iron 12% |
* 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 | 2.84 µg | 118% | |
| Vitamin B-6 | 0.3 mg | 18% | |
| 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 | 32.38 g | 50% | |
| Saturated Fats | 13.42 g | 67% | |
| → Capric Acid | 0.08 g | - | |
| → Lauric Acid | 0.08 g | - | |
| → Myristic Acid | 1.06 g | - | |
| → Palmitic Acid | 8 g | - | |
| → Stearic Acid | 3.93 g | - | |
| Monounsaturated Fats | 14.13 g | - | |
| → Palmitoleic Acid | 1.31 g | - | |
| → Oleic Acid | 12.55 g | - | |
| → Gadoleic Acid | 0.06 g | - | |
| Polyunsaturated Fats | 1.12 g | - | |
| → Linolenic Acid (18:2) | 0.76 g | - | |
| → Linolenic Acid (18:3) | 0.31 g | - | |
| → Arachidonic Acid | 0.04 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 | 21.95 g | 43% | |
| → Alanine | 1.32 g | - | |
| → Arginine | 1.39 g | - | |
| → Aspartic acid | 2.01 g | - | |
| → Cystine | 0.25 g | - | |
| → Glutamic acid | 3.3 g | - | |
| → Glycine | 1.2 g | - | |
| → Histidine | 0.75 g | 82% | |
| → Isoleucine | 0.99 g | 80% | |
| → Leucine | 1.74 g | 62% | |
| → Lysine | 1.83 g | 74% | |
| → Methionine | 0.56 g | 45% | |
| → Phenylalanine | 0.86 g | 40% | |
| → Proline | 0.97 g | - | |
| → Serine | 0.84 g | - | |
| → Threonine | 0.96 g | 74% | |
| → Tryptophan | 0.25 g | 76% | |
| → Tyrosine | 0.74 g | 31% | |
| → Valine | 1.07 g | 69% |
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 | 11 mg | 1% | |
| Copper | 0.08 mg | 9% | |
| Iron | 2.13 mg | 12% | |
| Magnesium | 20 mg | 5% | |
| Manganese | 0.01 mg | 0% | |
| Phosphorus | 169 mg | 14% | |
| Potassium | 310 mg | 7% | |
| Selenium | 27.7 µg | 50% | |
| Sodium | 62 mg | 3% | |
| Zinc | 5.19 mg | 47% |
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 | 85 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 | 0.96 g | - | |
| Water | 44.87 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, Prime, Cooked, Broiled with 386calories? A brisk walk for 84 minutes, jogging for 39 minutes, or hiking for 64 minutes will help your burn off the calories in beef, rib, whole (ribs 6-12), separable lean and fat, trimmed to 1/8" fat, prime, 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 | 80 minutes |
| Dancing | 70 minutes |
| Golfing | 70 minutes |
| Hiking | 64 minutes |
| Light Gardening | 70 minutes |
| Stretching | 129 minutes |
| Walking - 3.5 mph | 84 minutes |
| Weight Training - light workout | 107 minutes |
| Aerobics | 48 minutes |
| Basketball | 53 minutes |
| Bicycling - 10 mph or more | 39 minutes |
| Running - 5 mph | 39 minutes |
| Swimming | 45 minutes |
| Walking - 4.5 mph | 51 minutes |
| Weight Training - vigorous workout | 53 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