Beef, lip-on, trimmed to 1/8" fat, select
Category: Beef Products Parts: Rib Eye Roast Characteristics: Boneless, Separable Lean Only Method: Cooked, Roasted
Nutrition Highlights
Serving Size
Calories
172
Nutrient
% Daily Value*
*Daily Values are based on the reference caloric intake of 2,000 calories for adults and children aged 4+ years. Source: Food & Drug Administration
Calorie Sources
| Nutrient | Calories kcal (%) |
|---|---|
| Protein | 98 (56.8%) |
| Fat | 74 (43.1%) |
| Total | 172 (100%) |
Serving: 3 oz [85g]
Composition
| Nutrient | Weight g (%) |
|---|---|
| Water | 52 (61.5%) |
| Protein | 24 (28.7%) |
| Fat | 8.2 (9.7%) |
| Ash | 0.9 (1.1%) |
| Total | 85 (100%) |
Serving: 3 oz [85g]
Benefits
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High in protein, rib eye roast is an excellent source of complete protein that provides all essential amino acids to support muscle growth and repair
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Lean red meat like rib eye is a good source of iron, which is important for red blood cell formation and oxygen transport throughout the body
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Rib eye contains zinc and B vitamins like niacin, riboflavin, and B6 that support energy production and metabolism
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The cooking method of roasting concentrates the flavors and makes rib eye tender while allowing excess fat to drain away
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When trimmed of visible fat and cooked without added fat, rib eye can be included as part of a heart-healthy diet when consumed in moderation
Risks
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High in saturated fat and cholesterol which can increase risk of heart disease if consumed in large amounts regularly
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Contains heme iron which has been linked to increased risk of heart disease and cancer
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Processing such as roasting can produce compounds like heterocyclic amines that are potential carcinogens when eaten in large amounts
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High in calories and fat which can contribute to weight gain if not balanced with adequate physical activity and portion control
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May contain antibiotic-resistant bacteria if not cooked thoroughly due to overuse of antibiotics in cattle
Additional Information
Beef, specifically rib eye roast, boneless, lip-on, separable lean only, trimmed to 1/8 inch fat, select, cooked, roasted, is a food product that offers various nutritional benefits and risks. Let's delve into both aspects.
Nutritional Benefits:
1. High-Quality Protein: Beef is an excellent source of high-quality protein, providing all the essential amino acids necessary for muscle growth, repair, and overall body function. Consuming protein-rich foods like beef can help maintain and build lean muscle mass.
2. Essential Micronutrients: Beef is a good source of essential micronutrients such as iron, zinc, selenium, and B vitamins (B12, B6, niacin, and riboflavin). Iron is crucial for transporting oxygen in the blood, while zinc and selenium support immune function and act as antioxidants. B vitamins play a vital role in energy metabolism and maintaining a healthy nervous system.
3. Creatine and Carnosine: Beef is naturally rich in creatine and carnosine. Creatine is involved in energy production and may enhance athletic performance. Carnosine acts as an antioxidant and may help reduce muscle fatigue and improve exercise performance.
4. Satiety and Weight Management: Due to its protein content, beef can promote feelings of fullness and satiety, potentially reducing overall calorie intake. Including lean beef in a balanced diet can aid in weight management and provide a sense of satisfaction.
Nutritional Risks:
1. Saturated Fat and Cholesterol: Beef, especially cuts with visible fat like rib eye roast, contains saturated fat and cholesterol. Consuming excessive amounts of saturated fat can raise LDL (bad) cholesterol levels and increase the risk of heart disease. It is important to moderate intake and choose leaner cuts of beef.
2. Caloric Density: Beef is energy-dense, meaning it provides a significant amount of calories per serving. While this can be beneficial for individuals with higher energy needs, it may pose a risk for those trying to manage their weight or with specific dietary restrictions.
3. Cooking Methods: The way beef is cooked can impact its nutritional profile. Methods like grilling, broiling, or roasting at high temperatures can generate compounds called heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), which have been linked to an increased risk of cancer. To minimize this risk, it is advisable to use gentler cooking methods like stewing or braising.
4. Sodium Content: Depending on the preparation and seasoning, beef products may contain added sodium. High sodium intake can contribute to high blood pressure and increase the risk of cardiovascular diseases. It is important to choose lower sodium options and be mindful of overall sodium intake.
In conclusion, beef, specifically rib eye roast, boneless, lip-on, separable lean only, trimmed to 1/8 inch fat, select, cooked, roasted, offers valuable nutritional benefits such as high-quality protein, essential micronutrients, and compounds like creatine and carnosine. However, it also presents risks due to its saturated fat and cholesterol content, caloric density, potential carcinogen formation during high-temperature cooking, and sodium content. As with any food, moderation and mindful preparation methods are key to enjoying the benefits while minimizing the risks associated with beef consumption.