| back to USDA Nutrition Index |
 |
Beef, round, full cut, separable lean and fat, trimmed to 1/8" fat, select, raw |
|
 |
Beef, round, full cut, separable lean and fat, trimmed to 1/8" fat, select, raw (USDA#13866) |
| Serving Size 1 oz |
 |
 |
 |
| Water 66g |
 |
| Calories 184 |
 |
| Energy 770kj |
 |
| Protein 20g |
 |
| Total Fat 10g |
 |
| Ash 0g |
 |
| Total Carbohydrates 0g |
 |
| Dietary Fiber 0g |
 |
| Calcium, Ca 4mg |
 |
| Iron, Fe 2mg |
 |
| Magnesium, Mg 22mg |
 |
| Phosphorus, P 199mg |
 |
| Potassium 342mg |
 |
| Sodium 54mg |
 |
| Zinc, Zn 3mg |
 |
| Copper, Cu 7mg |
 |
| Manganese, Mn 1mg |
 |
| Selenium, Se 19mcg |
 |
| Vitamin C, total ascorbic acid 0mg |
 |
| Thiamin 0mg |
 |
| Riboflavin 0mg |
 |
| Niacin 3mg |
 |
| Pantothenic acid 0mg |
 |
| Vitamin B-6 0mg |
 |
| Folate, total 8mcg |
 |
| Folic acid 0mcg |
 |
| Folate, food 8mcg |
 |
| Folate, DFE 8mcg_DFE |
 |
| Vitamin B-12 2mcg |
 |
| Vitamin A, IU 0IU |
 |
| Vitamin A, RAE 0mcg_RAE |
 |
| Retinol 0mcg |
 |
| Fatty acids, total saturated 4g |
 |
| 10:0 2g |
 |
| 12:0 0g |
 |
| 14:0 0g |
 |
| 16:0 2g |
 |
| 18:0 1g |
 |
| Fatty acids, total monounsaturated 4g |
 |
| 16:1 undifferentiated 0g |
 |
| 18:1 undifferentiated 4g |
 |
| 20:1 0g |
 |
| Fatty acids, total polyunsaturated 0g |
 |
| 18:2 undifferentiated 0g |
 |
| 18:3 undifferentiated 0g |
 |
| 20:4 undifferentiated 0g |
 |
| Cholesterol 62mg |
 |
| Tryptophan 0g |
 |
| Threonine 0g |
 |
| Isoleucine 0g |
 |
| Leucine 1g |
 |
| Lysine 1g |
 |
| Methionine 0g |
 |
| Cystine 0g |
 |
| Phenylalanine 0g |
 |
| Tyrosine 0g |
 |
| Valine 1g |
 |
| Arginine 1g |
 |
| Histidine 0g |
 |
| Alanine 1g |
 |
| Aspartic acid 1g |
 |
| Glutamic acid 3g |
 |
| Glycine 1g |
 |
| Proline 0g |
 |
| Serine 0g |
 |
 |
 |
 |
|
 |
|
 |
Beef, round, full cut, separable lean and fat, trimmed to 1/8" fat, select, raw usda nutrition - Related Content |
 |
 |
 |
 |
 |
|
 |
 |
 |
|
 |
| Bottom round, a lean, economical cut of beef, makes a fine stew when cooked at low heat. Carrots, onions and potatoes are traditional stew vegetables, but add others as you wish. |
|
 |
 |
 |
|
 |
| Superb flavor highlights this easy to make beef roast served with a rich sauce prepared from the pan drippings. |
|
 |
 |
 |
|
 |
| A British variation on a Mexican favorite—the traditional beef and horseradish of England becomes part of a Mexican taco filled with a tasty onion jam that makes the flavor of this beef taco recipe so distinctive. |
|
 |
|
|
 |
|
 |
| Great tasty snack for anytime! |
|
 |
 |
 |
|
 |
| A clever way to use simple ingredients to create an easy to prepare, rib-sticking main dish. |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
|
|
 |
|
 |
|
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 ... |
|
 |
|
|
 |
|
 |
|
Learning about various cuts can make shopping for beef a much easier experience. A general knowledge of beef cuts and how they are best used will help you select the ... |
|
 |
|
|
 |
|
 |
|
Some grains, such as rice, are available in many different types and varieties. There are thousands of varieties of rice cultivated throughout the world so even a limited ... |
|
 |
|
|
 |
|
 |
|
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 ... |
|
 |
|
|
 |
|
 |
|
General Guidelines | Charcoal Grill | Gas Grill | Doneness
Rotisserie cooking requires three key components: The spit assembly, a means to turn the spit, and a heat ... |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
|
|
 |
|
 |
| A sandwich meat that is made with cooked beef shavings encased in gelatin and formed into a rectangular-shaped loaf approximately 12 inches in length that is typically 4 inches ... |
|
 |
|
|
 |
|
 |
| A hearty noodle soup made from a combination of egg noodles, small chunks of beef, beef stock, and seasonings. Beef Noodle Soup provides a beefy flavor enhanced with the addition ... |
|
 |
|
|
 |
|
 |
| Hearty and quite filling, this savory soup can be be served as a main meal for lunch due to the quantity of ingredients typically added to the soup. Most often Beef Barley Soup ... |
|
 |
|
|
 |
|
 |
| 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 ... |
|
 |
|
|
 |
|
 |
| A ham that is first treated with a salt mixture and then exposed to a natural air-curing process that dries and flavors the meat. During the air-drying process the salt draws out ... |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
|
|
 |
|
 |
| RecipeTips.com's video demonstration on how to cut watermelon. For more cooking tips and advice visit RecipeTips.com. |
|
 |
|
|
 |
|
 |
| RecipeTips.com's video tip on how to cut meringue. For more cooking tips and advice visit RecipeTips.com. |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
 |
 |
 |
|
|
 |
|
|
|
|
|
|
|