Beef (Ribeye, Raw) Nutrition Facts

Beef (Ribeye) is a meat food whose cut, visible fat, and raw or cooked state strongly affect its composition. It provides protein, monounsaturated fat, potassium, and iron.

Calories254

Protein18.7 g

Carbs0 g

Fat20 g

ProteinCarbsFat

Nutrition for 100 g

Calories254 kcal

Protein18.7 g

Total Fat20 g

Carbohydrates0 g

Fiber0 g

Sodium43 mg

Total SugarsNot reported

Source: USDA FoodData Central, record 2646172

Nutrients

Full nutrient profile

Proximates

Water60.63 g

Nitrogen2.999 g

Protein18.74375 g

Total lipid (fat)20.04 g

Ash0.8925 g

Carbohydrates

Carbohydrate, by difference0 g

Minerals

Calcium, Ca4.173 mg

Iron, Fe1.641 mg

Magnesium, Mg16.68 mg

Phosphorus, P149.7 mg

Potassium, K288 mg

Sodium, Na42.54 mg

Zinc, Zn4.063 mg

Copper, Cu0.04263 mg

Manganese, Mn0 mg

Lipids

Fatty acids, total saturated7.966 g

Fatty acids, total monounsaturated7.731 g

Fatty acids, total polyunsaturated0.6286 g

Fatty acids, total trans0.9743 g

Cholesterol62.66 mg

Interesting fact

The Muscle Graders Actually Look At

Every USDA beef grade is judged on one spot: the ribeye muscle, exposed by cutting the carcass between the 12th and 13th ribs. The marbling a grader sees on that ribeye face sets the grade for the whole carcass.

Source: USDA Agricultural Marketing Service

Practical guidance