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Beef, rib, eye, small end (ribs 10-12), separable lean only, trimmed to 0 fat, choice, cooked, broiled Calories & Nutrition Facts

100g of Beef, rib, eye, small end (ribs 10-12), separable lean only, trimmed to 0 fat, choice, cooked, broiled contains 205 calories, 28.88g protein, 0g carbs, and 9.01g fat.

Beef, rib, eye, small end (ribs 10-12), separable lean only, trimmed to 0 fat, choice, cooked, broiled is a moderately calorie food and a rich source of complete protein and essential B vitamins. Per 100g serving, it provides 205 calories. With 28.88g of protein per 100g, Beef, rib, eye, small end (ribs 10-12), separable lean only, trimmed to 0 fat, choice, cooked, broiled is a good source of protein that supports muscle maintenance and satiety. Data is sourced from the USDA FoodData Central, the United States Department of Agriculture's open nutrition database.

Nutrition Facts

Serving size 100g

Calories205
Protein28.9g
Total Fat9g
Sodium60mg
Calcium16mg
Iron2mg

*Per 100g. Data from verified sources.

Macro Breakdown

Protein 76% Carbs 0% Fat 24%

Full Nutrition in Beef, rib, eye, small end (ribs 10-12), separable lean only, trimmed to 0 fat, choice, cooked, broiled (per 100g)

NutrientAmount% Daily Value
Energy205 kcal10%
Protein28.9 g58%
Total Fat9 g14%
Sodium60 mg3%
Calcium16 mg2%
Iron2 mg11%
*Based on 2,000 calorie/day diet.

Nutrition Chart — Beef, rib, eye, small end (ribs 10-12), separable lean only, trimmed to 0 fat, choice, cooked, broiled (per 100g)

Calories205 kcalProtein58%28.9gFat9gSodium60 mg% based on 2,000 kcal/day FDA daily reference values

Nutrition values for Beef, rib, eye, small end (ribs 10-12), separable lean only, trimmed to 0 fat, choice, cooked, broiled per 100g: Calories: 205 kcal, Protein: 28.9g, Fat: 9g, Sodium: 60 mg.

Frequently Asked Questions

100g of Beef, rib, eye, small end (ribs 10-12), separable lean only, trimmed to 0 fat, choice, cooked, broiled contains approximately 205 calories (205 kcal).

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Data source: USDA FoodData Central (CC0). Nutritional values per 100g serving.