Nutrition Data
Beef, rib eye, small end (ribs 10-12), trimmed to 0" fat, all grades, cooked, broiled
Food group: Beef Products
Nutrition Facts
Serving Size steak (yield from 295 g raw meat) (233g)Caloric Analysis
Calorie counts may not add up perfectly due to rounding errors
54% of this foods calories come from fat. Dietary guidelines suggest less than 30% of your diet should contain fat.
44% of calories from protein. Between 10% to 35% of protein is recommended.
Carbs, Fiber and Sugar
Vitamins
Minerals
Source: Nutrient data courtesy USDA.
Percent Daily Values (%DV) are for adults or children aged 4 years or older based upon a 2,000 calorie per day diet. RDA values change over time according to new recommendations from various sources including FDA, USDA and Health Canada among various other authoritative sources.
Health Facts or other claims or comments are editorial opinions, given without warranty, and are not intended to replace the advice of a nutritionist or other health-care professional. Opinions and ratings are based on weighted averages or the nutrient densities of those foods for which the FDA and Health Canada has established daily values, and do not consider other nutrients that may be important to your health, nor do they take into account your individual needs. Therefore, higher-rated foods may not necessarily be healthier for you than lower-rated foods. All foods, regardless of their rating may have the potential to play an important role in your diet.
If in doubt, seek advice from a health-care professional or registered dietition or nutritionist.
| Nitrogen Factor | 6.25 | Protein Factor | 4.27 | |
|---|---|---|---|---|
| Fat Factor | 9.02 | Cholesterol Factor | 3.87 |
| Refuse Description | Bone and connective tissue |
|---|---|
| Refuse Percent | 8 |
