Beef, rib, large end (ribs 6-9), separable lean only, trimmed to 0" fat, all grades, cooked, roasted

238 calories in 100 g

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Calories in Beef, rib, large end (ribs 6-9), separable lean only, trimmed to 0
Beef, rib, large end (ribs 6-9), separable lean only, trimmed to 0" fat, all grades, cooked, roasted Suggest a better name
238 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
2.38 calories / gram
6 Weight Watchers points
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Calorie Sources:51% fats; 49% proteins
Fats:13.40 g (121 calories, 13% by weight)
Carbohydrates:~
Proteins:27.53 g (118 calories, 28% by weight)
Alcohol:~
Water:57.90 g (58% by weight)
Fat Composition:49% monounsaturated; 47% saturated; 3% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:81 mg
Caffeine:~
Serving Sizes: 100 g
1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse)
3 oz
Refuse:38 %
Refuse Description:16% bone, 22% separable fat
Food Group:Beef Products
USDA #:13388
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Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:90 mcg
Vitamin B-2:220 mcg
Vitamin B-3:4.45 mg
Vitamin B-5:450 mcg
Vitamin B-6:260 mcg
Vitamin B-9:9 mcg
Food folate:9 mcg
Dietary Folate Equivalent:9 mcg
Folic acid:~
Vitamin B-12:2.61 mcg
Added Vitamin B-12:~
Choline:0.10 g
Vitamin C:~
Vitamin D:9
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):0.20 mcg
Vitamin D (D2 + D3):0.20 mcg
Vitamin E:140 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:1.60 mcg
Calcium (Ca):8 mg
Copper (Cu):100 mcg
Fluoride (F):~
Iron (Fe):2.82 mg
Magnesium (Mg):25 mg
Manganese (Mn):10 mcg
Phosphorus (P):0.21 g
Potassium (K):0.36 g
Selenium (Se):22.80 mcg
Sodium (Na):73 mg
Zinc (Zn):7.46 mg
Cholesterol:81 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:27.53 g
Essential amino acids
Phenylalanine:1.08 g
Leucine:2.19 g
Methionine:0.71 g
Lysine:2.32 g
Isoleucine:1.25 g
Valine:1.36 g
Threonine:1.10 g
Tryptophan:0.18 g
Histidine:0.87 g
Arginine:1.78 g
Non-essential amino acids
Alanine:1.67 g
Aspartic acid:2.50 g
Betaine:13.80 mg
Cystine:0.35 g
Glutamic acid:4.13 g
Glycine:1.67 g
Hydroxyproline:0.28 g
Proline:1.31 g
Serine:1.08 g
Tyrosine:0.87 g
Fats Total:13.40 g
Saturated fatty acids:5.35 g
Monounsaturated fatty acids:5.60 g
Polyunsaturated fatty acids:0.38 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:10 mg
Dodecanoic/Lauric [12:0]:10 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.41 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:3.15 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:1.77 g
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:0.47 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:5.12 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:10 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.32 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:30 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:40 mg
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:1.08 g
Caffeine:~
Theobromine:~
Product Type:Beef
Weight Watchers Points:6 point(s)
Atkins Diet (Induction) Rating:10 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:1 / 10
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Did you know?...Cruciferous vegetables such as broccoli tend to release strong smelling chemical compounds when cooked. These ammonia and hydrogen sulfide compounds will smell up the kitchen. Steaming or cooking in a small amount of water and as fast as possible will reduce this problem.
Related: Beef, rib, large end (ribs 6-9), separable lean and fat, trimmed to 0" fat, select, cooked, roasted
Beef, rib, large end (ribs 6-9), separable lean only, trimmed to 0" fat, choice, cooked, roasted
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