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Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, prime, raw

1520 calories in 1 lb

Calories in Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8
Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, prime, raw Suggest a better name
1520 calories in 1 lb
1 lb = 454g ≈ 1.000lb ≈ 16.00oz
3.35 calories / gram
41 Weight Watchers points
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Calorie Sources:79% fats; 21% proteins
Fats:132.36 g (1194 calories, 29% by weight)
Carbohydrates:~
Proteins:75.93 g (324 calories, 17% by weight)
Alcohol:~
Water:241.41 g (53% by weight)
Fat Composition:49% monounsaturated; 47% saturated; 4% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:0.32 g
Caffeine:~
Serving Sizes: 100 g
1 oz
1 lb
Common Name:URMIS #2054, Prime Rib
Refuse:18 %
Refuse Description:Bone
Food Group:Beef Products
USDA #:13859
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Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:362.88 mcg
Vitamin B-2:589.68 mcg
Vitamin B-3:13.97 mg
Vitamin B-5:1.27 mg
Vitamin B-6:1.59 mg
Vitamin B-9:22.68 mcg
Food folate:22.68 mcg
Dietary Folate Equivalent:22.68 mcg
Folic acid:~
Vitamin B-12:13.47 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:~
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:~
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):45.36 mg
Copper (Cu):226.80 mcg
Fluoride (F):~
Iron (Fe):8.03 mg
Magnesium (Mg):77.11 mg
Manganese (Mn):45.36 mcg
Phosphorus (P):0.73 g
Potassium (K):1.30 g
Selenium (Se):73.94 mcg
Sodium (Na):0.24 g
Zinc (Zn):16.42 mg
Cholesterol:0.32 g
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:75.93 g
Essential amino acids
Phenylalanine:2.95 g
Leucine:5.99 g
Methionine:1.91 g
Lysine:6.31 g
Isoleucine:3.40 g
Valine:3.67 g
Threonine:3.31 g
Tryptophan:0.82 g
Histidine:2.59 g
Arginine:4.76 g
Non-essential amino acids
Alanine:4.58 g
Aspartic acid:6.89 g
Betaine:~
Cystine:0.82 g
Glutamic acid:11.39 g
Glycine:4.13 g
Hydroxyproline:~
Proline:3.31 g
Serine:2.90 g
Tyrosine:2.54 g
Fats Total:132.36 g
Saturated fatty acids:54.75 g
Monounsaturated fatty acids:58.24 g
Polyunsaturated fatty acids:4.72 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]:0.45 g
Dodecanoic/Lauric [12:0]:0.32 g
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:4.26 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:32.39 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:16.60 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]:6.44 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:50.85 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:0.18 g
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:3.08 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:1.45 g
[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]:0.14 g
[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:3.63 g
Caffeine:~
Theobromine:~
Product Type:Beef
Weight Watchers Points:41 point(s)
Atkins Diet (Induction) Rating:6 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:2 / 10
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Did you know?...In the United States about 1/4 of vegetables consumed are prepared as French fries and are believed to contribute to widespread obesity when trans fats are present.
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