meat
Beef Rib
Beef Rib is a meat. It is of meat origin, which is what the computed diet labels on any recipe using it are derived from.
Also known asForerib · BritainStanding rib roast · United States
Not the same asBeef topside (A leaner, boneless roasting joint from the round rather than the rib; it roasts faster and dries out more easily, without the rib bones' insulation or the marbling of this cut.)
Raw, bone-in · per 100 g
| Nutrient | Per 100 g |
|---|---|
| Energy | 260 kcal |
| Protein | 17.9 g |
| Carbohydrate | 0 g |
| of which sugars | 0 g |
| Fibre | 0 g |
| Fat | 21 g |
| of which saturates | 9.3 g |
| Monounsaturated fat | 9.9 g |
| Polyunsaturated fat | 0.9 g |
| Cholesterol | 70 mg |
| Sodium | 57 mg |
| Potassium | 231 mg |
| Calcium | 10 mg |
| Iron | 1.7 mg |
| Magnesium | 18 mg |
| Phosphorus | 131 mg |
| Zinc | 4 mg |
| Copper | 0.1 mg |
| Manganese | 0.1 mg |
| Selenium | 18.6 µg |
| Vitamin A | 5 µg |
| Vitamin C | 0 mg |
| Vitamin D | 0.2 µg |
| Vitamin E | 0.1 mg |
| Vitamin K | 1.5 µg |
| Thiamin | 0.1 mg |
| Riboflavin | 0.2 mg |
| Niacin | 4.2 mg |
| Vitamin B6 | 0.4 mg |
| Folate | 3 µg |
| Vitamin B12 | 1.7 µg |
| Choline | 44.1 mg |
USDA FDC SR Legacy record 172152. USDA's record for bone-in rib eye steak/roast, lip-on, trimmed to 1/8 inch fat. It is the American cut corresponding to a British forerib joint.