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Beef, round, full cut, separable lean and fat, trimmed to 1/4" fat, select, cooked, broiled |
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Beef, round, full cut, separable lean and fat, trimmed to 1/4" fat, select, cooked, broiled (USDA#13154) |
| Serving Size 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) |
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| Water 58g |
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| Calories 223 |
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| Energy 933kj |
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| Protein 27g |
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| Total Fat 11g |
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| Ash 1g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Calcium, Ca 6mg |
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| Iron, Fe 2mg |
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| Magnesium, Mg 26mg |
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| Phosphorus, P 238mg |
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| Potassium 392mg |
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| Sodium 62mg |
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| Zinc, Zn 4mg |
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| Copper, Cu 0mg |
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| Manganese, Mn 1mg |
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| Selenium, Se 27mcg |
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| Vitamin C, total ascorbic acid 0mg |
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| Thiamin 8mg |
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| Riboflavin 0mg |
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| Niacin 4mg |
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| Pantothenic acid 0mg |
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| Vitamin B-6 0mg |
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| Folate, total 9mcg |
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| Folic acid 0mcg |
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| Folate, food 9mcg |
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| Folate, DFE 9mcg_DFE |
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| Vitamin B-12 3mcg |
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| Vitamin A, IU 0IU |
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| Vitamin A, RAE 0mcg_RAE |
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| Retinol 0mcg |
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| Fatty acids, total saturated 4g |
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| 10:0 2g |
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| 12:0 2g |
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| 14:0 0g |
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| 16:0 2g |
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| 18:0 1g |
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| Fatty acids, total monounsaturated 4g |
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| 16:1 undifferentiated 0g |
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| 18:1 undifferentiated 4g |
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| 20:1 0g |
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| Fatty acids, total polyunsaturated 0g |
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| 18:2 undifferentiated 0g |
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| 18:3 undifferentiated 0g |
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| 20:4 undifferentiated 0g |
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| Cholesterol 55mg |
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| Tryptophan 0g |
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| Threonine 1g |
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| Isoleucine 1g |
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| Leucine 2g |
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| Lysine 2g |
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| Methionine 0g |
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| Cystine 0g |
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| Phenylalanine 1g |
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| Tyrosine 0g |
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| Valine 1g |
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| Arginine 1g |
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| Histidine 0g |
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| Alanine 1g |
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| Aspartic acid 2g |
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| Glutamic acid 4g |
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| Glycine 1g |
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| Proline 1g |
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| Serine 1g |
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Beef, round, full cut, separable lean and fat, trimmed to 1/4" fat, select, cooked, broiled usda nutrition - Related Content |
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Beef cuts should be selected according to the planned method of cooking. For example, if beef is to be cooked on a grill, a tougher cut from the round or plate should not ... |
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Beef cooking temperatures are important to monitor in order to insure meat is safely cooked to the proper temperature. When preparing beef, use the chart below as a guide to ... |
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In order to cook beef properly, the appropriate cooking method should be selected for each type of beef cut. For example, if you plan on using grilling as a cooking method, a ... |
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Sautéing is a cooking ... |
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