Rib eye is a cut of beef taken from the rib area of the steer and can be either butchered as a whole roast or cut down into steaks. Flavorful, tender and juicy, rib eye is among the better cuts of beef for taste. It is also a good source of protein and is also high in both vitamins and minerals, though this cut also contains relatively high levels of saturated fat.
Contents
A 4 oz. serving of rib eye weighs 112 g. Around 32 g of that amount is made of protein and approximately 16 g consist of fat. What is left is made of other nutrients, indigestible components and water. There are no appreciable amounts of carbohydrates within rib eye.
Calories
There are approximately 280 calories in a 4 oz. serving of rib eye. Around 128 calories are provided by protein, while fat delivers around 152 calories. This serving delivers around 12 percent of the total daily recommended caloric intake for the average person.
Vitamins
Rib eye is also a good source of several vitamins. A single 4 oz. serving contains significant amounts of niacin at 8 mg and vitamin B6 adds 0.8 mg for 50 percent each and vitamin B12 at 1.6 mcg or 66 percent of the daily recommended amounts for these vitamins. Smaller quantities of vitamins within a rib eye serving include vitamin E, vitamin K, thiamine, riboflavin, folate and pantothenic acid.
Minerals
Several important dietary minerals can also come from rib eye. A 4 oz. serving delivers selenium at 33 mcg or 60 percent, zinc at 5.6 mg or 56 percent, phosphorus at 240 mg or around 30 percent and iron at 2 mg or 20 percent of what the average adult requires each day. Other significant amounts of minerals include potassium at around 400 mg or 8 percent and sodium at 60 mg or 4 percent. Trace amounts of calcium, magnesium and copper are also provided by this cut of beef.
Other Information
A single 4 oz. serving of rib eye also has around 120 mg of cholesterol or over 40 percent of the amount recommended daily. The same serving also contains around 25 percent of the daily recommended intake of fat. There is no significant dietary fiber in a serving of rib eye.
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