Grassfed organic beef ribeye steak by Cooperative Regions of Organic Producer Pools
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Nutrition Facts
Portion Size
126 g
Amount Per Portion
270
Calories
% Daily Value *
Total Fat 15g
19 %
Saturated Fat 6g
30 %
Cholesterol 100mg
33 %
Sodium 76mg
3 %
Total Carbohydrate 0g
0 %
Dietary Fiber 0g
0 %
Sugar 0g
Protein 35g
70 %
Calcium 20mg
2 %
Iron 3.6mg
20 %
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. 2000 calories a day is used for general nutrition advice.
Grassfed organic beef ribeye steak by Cooperative Regions of Organic Producer Pools contains 270 calories per 126 g serving. This serving contains 15 g of fat, 35 g of protein and 0 g of carbohydrate. The latter is 0 g sugar and 0 g of dietary fiber, the rest is complex carbohydrate. Grassfed organic beef ribeye steak by Cooperative Regions of Organic Producer Pools contains 6 g of saturated fat and 100 mg of cholesterol per serving. 126 g of Grassfed organic beef ribeye steak by Cooperative Regions of Organic Producer Pools contains 0.0 mg vitamin C as well as 3.60 mg of iron, 20.16 mg of calcium. Grassfed organic beef ribeye steak by Cooperative Regions of Organic Producer Pools belong to 'Other Meats' food category. The UPC for this product is 093966305807.
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Grassfed organic beef ribeye steak by Cooperative Regions of Organic Producer Pools nutrition facts and analysis..
Daily values are based on a 2000 calorie a day diet.
Recommended daily intake of essential amino acids is provided for 180 lbs person.
Actual daily nutrient requirements might be different based on your age, gender, level of physical activity, medical history and other factors.
All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice.
Please consult with your doctor before making any changes to your diet.
Nutrition labels presented on this site is for illustration purposes only.
Food images may show a similar or a related product and are not meant to be used for food identification.
Nutritional value of a cooked product is provided for the given weight of cooked food.
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Data from USDA National Nutrient Database.