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Beef, round, top round steak, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, broiled |
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Beef, round, top round steak, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, broiled (USDA#13893) |
| Serving Size 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) |
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| Water 59g |
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| Calories 204 |
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| Energy 852kj |
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| Protein 30g |
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| Total Fat 9g |
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| Ash 1g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Calcium, Ca 7mg |
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| Iron, Fe 2mg |
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| Magnesium, Mg 20mg |
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| Phosphorus, P 193mg |
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| Potassium 252mg |
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| Sodium 41mg |
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| Zinc, Zn 5mg |
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| Copper, Cu 7mg |
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| Manganese, Mn 1mg |
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| Selenium, Se 31mcg |
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| Fluoride, F 22mcg |
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| Vitamin C, total ascorbic acid 0mg |
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| Thiamin 7mg |
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| Riboflavin 0mg |
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| Niacin 5mg |
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| Pantothenic acid 0mg |
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| Vitamin B-6 0mg |
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| Folate, total 10mcg |
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| Folic acid 0mcg |
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| Folate, food 10mcg |
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| Folate, DFE 10mcg_DFE |
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| Choline, total 116mg |
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| Betaine 15mg |
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| Vitamin B-12 1mcg |
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| Vitamin B-12, added 0mcg |
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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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| Vitamin E (alpha-tocopherol) 0mg |
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| Vitamin E, added 0mg |
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| Tocopherol, beta 0mg |
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| Tocopherol, gamma 0mg |
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| Tocopherol, delta 0mg |
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| Vitamin K (phylloquinone) 1mcg |
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| Fatty acids, total saturated 3g |
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| 4:0 0g |
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| 6:0 0g |
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| 8:0 0g |
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| 10:0 0g |
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| 12:0 0g |
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| 14:0 0g |
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| 16:0 2g |
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| 18:0 0g |
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| Fatty acids, total monounsaturated 3g |
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| 16:1 undifferentiated 0g |
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| 18:1 undifferentiated 3g |
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| 20:1 0g |
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| 22:1 undifferentiated 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 8g |
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| 18:4 0g |
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| 20:4 undifferentiated 2g |
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| 20:5 n-3 0g |
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| 22:5 n-3 0g |
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| 22:6 n-3 0g |
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| Cholesterol 58mg |
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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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| Hydroxyproline 0g |
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| Alcohol, ethyl 0g |
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| Caffeine 0mg |
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| Theobromine 0mg |
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| Carotene, beta 0mcg |
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| Carotene, alpha 0mcg |
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| Cryptoxanthin, beta 0mcg |
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| Lycopene 0mcg |
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| Lutein + zeaxanthin 0mcg |
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Beef, round, top round steak, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, broiled usda nutrition - Related Content |
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| Superb flavor highlights this easy to make beef roast served with a rich sauce prepared from the pan drippings. |
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| Although this hearty dish requires several hours of cooking time, the stove does the work - preparation time is minimal |
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| The long slow cooking carmelizes the onions, making them a sweet and delicious accompaniment to the steak. |
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| 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. |
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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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| Oven-Broiling | Pan-Broiling
Broiling is much like grilling in that food is cooked directly with high heat. The difference between broiling and grilling is that broiling ... |
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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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SteaksSteaks are among the most popular fresh beef cuts. The best steaks, in terms of tenderness, are from the loin and include the Filet mignon, Porterhouse, T-bone, and ... |
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| Sautéing | Pan-Frying | Stir-Frying | Deep-Frying | Grilling and BroilingBaking with Olive Oil | Smoke Point | Cooking Guidelines
Sautéing
Sautéing is a cooking ... |
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| A thick beefsteak cut from the inside muscle of the upper portion of the rear leg (the round primal). The top round steak is basically a smaller cut from the top round roast. A ... |
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| A thin steak that is cut from the top round roast. A thicker steak cut from the top round roast is known as a top round steak. A round steak may also refer to a cross cut steak ... |
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| The bottom round steak is often referred to as a Swiss steak (as is a chuck arm steak). Braising is the best cooking method for this tougher cut. Other names for the bottom round ... |
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| The boneless eye round beefsteak is a small cut obtained from the eye round roast. It is very lean and flavorful, but it is tough and should be cooked with moist heat for the best ... |
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| A boneless beefsteak cut from the top butt muscle (near the hip) of the sirloin just ahead of the round. The Top Sirloin Steak is a flavorful and somewhat tender steak and can be ... |
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| RecipeTips.com's video demonstration, 'How to Cook a Ham,' is an easy-to-follow guide for preparing baked ham that can be used for a number of ham recipes, such as baked ham with cloves and honey baked ham. |
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| RecipeTips.com's video demonstration on how to grill flank steak. For more tips and advice visit RecipeTips.com. |
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