| back to USDA Nutrition Index |
 |
Beef, chuck, arm pot roast, separable lean and fat, trimmed to 1/8" fat, select, raw |
|
|
Beef, chuck, arm pot roast, separable lean and fat, trimmed to 1/8" fat, select, raw (USDA#13813) |
| Serving Size 1 roast |
|
|
|
| Water 62g |
|
| Calories 239 |
|
| Energy 1001kj |
|
| Protein 19g |
|
| Total Fat 17g |
|
| Ash 0g |
|
| Total Carbohydrates 0g |
|
| Dietary Fiber 0g |
|
| Sugars 0g |
|
| Calcium, Ca 18mg |
|
| Iron, Fe 1mg |
|
| Magnesium, Mg 19mg |
|
| Phosphorus, P 176mg |
|
| Potassium 290mg |
|
| Sodium 62mg |
|
| Zinc, Zn 4mg |
|
| Copper, Cu 8mg |
|
| Manganese, Mn 0mg |
|
| Selenium, Se 20mcg |
|
| Vitamin C, total ascorbic acid 0mg |
|
| Thiamin 7mg |
|
| Riboflavin 0mg |
|
| Niacin 4mg |
|
| Pantothenic acid 0mg |
|
| Vitamin B-6 0mg |
|
| Folate, total 10mcg |
|
| Folic acid 0mcg |
|
| Folate, food 10mcg |
|
| Folate, DFE 10mcg_DFE |
|
| Vitamin B-12 1mcg |
|
| Vitamin A, IU 0IU |
|
| Vitamin A, RAE 0mcg_RAE |
|
| Retinol 0mcg |
|
| Vitamin E (alpha-tocopherol) 0mg |
|
| Tocopherol, beta 0mg |
|
| Tocopherol, gamma 0mg |
|
| Tocopherol, delta 0mg |
|
| Vitamin K (phylloquinone) 1mcg |
|
| Fatty acids, total saturated 7g |
|
| 4:0 0g |
|
| 6:0 0g |
|
| 8:0 0g |
|
| 10:0 5g |
|
| 12:0 3g |
|
| 14:0 0g |
|
| 16:0 4g |
|
| 18:0 2g |
|
| Fatty acids, total monounsaturated 7g |
|
| 16:1 undifferentiated 0g |
|
| 18:1 undifferentiated 6g |
|
| 20:1 2g |
|
| 22:1 undifferentiated 0g |
|
| Fatty acids, total polyunsaturated 0g |
|
| 18:2 undifferentiated 0g |
|
| 18:3 undifferentiated 0g |
|
| 18:4 0g |
|
| 20:4 undifferentiated 2g |
|
| 20:5 n-3 0g |
|
| 22:5 n-3 0g |
|
| 22:6 n-3 0g |
|
| Cholesterol 64mg |
|
| Tryptophan 0g |
|
| Threonine 0g |
|
| Isoleucine 0g |
|
| Leucine 1g |
|
| Lysine 1g |
|
| Methionine 0g |
|
| Cystine 0g |
|
| Phenylalanine 0g |
|
| Tyrosine 0g |
|
| Valine 0g |
|
| Arginine 1g |
|
| Histidine 0g |
|
| Alanine 1g |
|
| Aspartic acid 1g |
|
| Glutamic acid 2g |
|
| Glycine 1g |
|
| Proline 0g |
|
| Serine 0g |
|
| Hydroxyproline 0g |
|
| Alcohol, ethyl 0g |
|
| Caffeine 0mg |
|
| Theobromine 0mg |
|
| Carotene, beta 0mcg |
|
| Carotene, alpha 0mcg |
|
| Cryptoxanthin, beta 0mcg |
|
| Lycopene 0mcg |
|
| Lutein + zeaxanthin 0mcg |
|
|
|
|
|
|
|
|
Beef, chuck, arm pot roast, separable lean and fat, trimmed to 1/8" fat, select, raw usda nutrition - Related Content |
|
 |
|
 |
|
|
|
 |
|
|
|
| Bottom round is a lean cut of beef which makes a delicious, economical pot roast when cooked slowly at low heat. Don't overcook and slice thinly for really good eating. |
|
|
|
|
|
|
|
| Moist and delicious oven baked beef roast. |
|
|
 |
|
|
|
| A very easy, but delicious beef stew that even the kids will eat. |
|
|
 |
|
|
|
| This wine-and-garlic infused roast is a delicious variant of the classic American pot roast. Don't be alarmed by the quantity of garlic; it mellows as it cooks. |
|
|
 |
|
|
|
| Superb flavor highlights this easy to make beef roast served with a rich sauce prepared from the pan drippings. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Pot Roasts
Cuts from the chuck are among the most popular cuts for pot-roasting (braising). They have plenty of connective tissues that melt when the meat is pot-roasted ... |
|
|
|
|
|
|
|
| Basic Steps for Roasting a Cut of Beef | Steps for Roasting a Beef TenderloinSteps for Roasting a Prime Rib
Roasting is a dry heat cooking method that is often used for ... |
|
|
|
|
|
|
|
|
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 ... |
|
|
|
|
|
|
|
| Classifications of RiceShort-grain Rice Varieties | Medium-grain Rice Varieties | Long-grain Rice Varieties
Some grains, such as rice, are available in many different ... |
|
|
|
|
|
|
|
|
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 ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| The arm roast, which is cut from the beef chuck primal, is one of the most popular pot roasts. It is also known by the following names: arm pot roast, arm chuck roast, and round ... |
|
|
|
|
|
|
|
| The chuck eye is a continuation of the rib-eye meat. It is similar to the rib-eye meat of the rib primal (ribs 6-12) except that it is located in the chuck primal (ribs 1-5). The ... |
|
|
|
|
|
|
|
| Similar to a beef stew, this type of soup is made with a cut of meat suitable for pot roasts (round or chuck) that is mixed with vegetables and a rich broth. The intent with the ... |
|
|
|
|
|
|
|
| The area of a steer that extends from the neck to the fifth rib of the chest cavity. Included in the Beef Chuck is the meat extending from the shoulder to the arm most often ... |
|
|
|
|
|
|
|
| Also called picnic roast, the pork arm roast is a fresh cut that comes from the shoulder primal. Containing more fat than the blade Boston roast, a well trimmed arm roast provides ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Use RecipeTips.com's handy video demonstration to learn the easy way to prepare roasted asparagus for all of your tasty asparagus recipes incorporating the unique flavor of roasted or baked asparagus. |
|
|
|
|
|
|
|
| RecipeTips.com's video tip when you do not have a roasting rack available. For more cooking tips and advice visit RecipeTips.com. |
|
|
|
|
|
|
|
| How to roast pumpkin seeds video from Recipetips.com. For more cooking tips and advice visit RecipeTips.com. |
|
|
|
|
|
|
|
| RecipeTips.com's video on how to roast a turkey. For more cooking tips and advice visit RecipeTips.com. |
|
|
|
|
|
|
|
| RecipeTips.com's video demonstration, 'How to Roast Garlic,' is an easy-to-follow guide for roasting garlic. |
|
|
|
|
|
|
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
