back ribs Beef rib

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back ribs Beef rib Food Facts

Beef rib, back ribs, bone-in, separable lean only, trimmed to 0 in. fat, all grades, raw food facts

USDA SR27 Database Food #23181 category beef-nutrition Food Products Refuse Desc: 64
Measurement
measure spectrum
Amount: 3 oz = 85 grams
of BEEF,RIB,BACK RIBS,BONE-IN,LN,0 in. FAT,ALL GRDS,RAW
Current Multiple = 1
23181
Measurement Choices:
3 oz   1 ribs

Multiply Current Measurement by:
1/2 1 2 3 4
Calories
nutrient-1
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
203 kcal
 
852 kJ
 
Macronutrients
nutrient-2
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0.39 g
 
15.22 g
 
16.24 g
 
0 g
 
52.45 g
 
0.7 g
 
Macronutrients are elements or substances that are essential in larger amounts to the growth and health of a living organism.
Close Notes
Vitamins
nutrient-3
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0.374 mg
 
1.49 mcg
 
0 mg
 
0.07 mg
 
0.077 mg
 
0.206 mg
 
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Vitamins are:
Minerals
nutrient-4
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
8 mg
 
0.058 mg
 
1.56 mg
 
122 mg
 
16.8 mcg
 
219 mg
 
51 mg
 
3.9 mg
 
NS
 
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Minerals are:
Sugars
nutrient-5
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0 g
 
NS
 
0 mg
 
0 mg
 
Fat
nutrient-7
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
15.22 g
 
Fat Calories = 136.6 kcals = 67% of total
5.997 g
 
0.827 g
 
0.063 g
nmb/Ω6   0.07:1
0.952 g
Ω6/Ω3   15.11:1
Fats and sterols.
Sterols
nutrient-8
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
Footnotes:

This food, briefly described as BEEF,RIB,BACK RIBS,BONE-IN,LN,0 in. FAT,ALL GRDS,RAW, supplies an extra generous amount of the following vitamins, minerals and nutrients:
Energy This food has a high source of energy. The amount of energy is measured in joules or Calories (kilocals).


Protein is the major structural component of all cells in the body and function as enzymes in membranes as transport carriers and as some hormones. During digestion and absorption, dietary proteins are broken down into amino acids which become building blocks of these fuctional and structural compounds.
Total lipid (fat) This food has a higher than average amount of lipids (fat). Fat is required by the body, but some sources of fat are better than others. The fat types that are present in generous amounts (if any) are as follows: Fatty acids, total monounsaturated Fatty acids, total polyunsaturated Fatty acids, total trans-monoenoic Fatty acids, total trans-polyenoic 20:5 n-3 (EPA) Ω3 22:5 n-3 (DPA) Ω3 18:2 undifferentiated Ω6 20:3 n-6 Ω6 Iron, Fe, prevents microcitic hypochromic anemia. Phosphorus, P, helps in the maintenance of PH, storage and transfer of energy and nucleotide synthesis. Selenium, Se, provides defense against oxidative stress and regulation of thyroid hormone action, and reduction and oxidation. Zinc, Zn, is a component of multiple enzymes and proteins; involved in the regulation of gene expression. Vitamin B-6 is a coenzyme to metabolize amino acids, glycogen and sphingoid bases. Vitamin B-12 prevents megabolastic anemia. Coenzyme in nucleic acid metabolism. Riboflavin aka Vitamin B-2 is a conenzyme in numerous redux reactions. Niacin is a coenzyme in metabolism of Carbohydrates and branched amino acids. Fatty acids, total trans Fatty acids, total saturated Cholesterol