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Beef, round, top round, separable lean and fat, trimmed to 1/8" fat, prime, raw |
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Beef, round, top round, separable lean and fat, trimmed to 1/8" fat, prime, raw (USDA#13901) |
| Serving Size 1 oz |
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| Water 68g |
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| Calories 173 |
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| Energy 724kj |
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| Protein 22g |
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| Total Fat 8g |
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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 3mg |
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| Iron, Fe 2mg |
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| Magnesium, Mg 24mg |
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| Phosphorus, P 213mg |
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| Potassium 371mg |
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| Sodium 51mg |
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| Zinc, Zn 2mg |
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| Copper, Cu 8mg |
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| Manganese, Mn 0mg |
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| Selenium, Se 20mcg |
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| Vitamin C, total ascorbic acid 0mg |
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| Thiamin 0mg |
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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 2mcg |
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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 3g |
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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 1g |
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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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| Fatty acids, total polyunsaturated 0g |
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| 18:2 undifferentiated 0g |
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| 18:3 undifferentiated 5g |
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| 20:4 undifferentiated 5g |
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| Cholesterol 59mg |
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| Tryptophan 0g |
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| Threonine 0g |
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| Isoleucine 1g |
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| Leucine 1g |
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| Lysine 1g |
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| Methionine 0g |
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| Cystine 0g |
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| Phenylalanine 0g |
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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 3g |
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| Glycine 1g |
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| Proline 0g |
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| Serine 0g |
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Beef, round, top round, separable lean and fat, trimmed to 1/8" fat, prime, raw 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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| 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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| Great tasty snack for anytime! |
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| A clever way to use simple ingredients to create an easy to prepare, rib-sticking main dish. |
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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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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 ... |
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| Beef Article |
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The first thing to do before starting any kind of trimming process is to be sure that the knives to be used are sharp. This will make the process go more smoothly. Dull ... |
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| General Guidelines | Degree of Doneness | Meat Thermometers
General Guidelines
Even though harmful bacteria are usually only on the surface of whole beef cuts, there ... |
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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 beef roast cut from the top round muscle, which is the inside muscle of the upper portion of the rear leg. It is one of the better cuts from the round primal in terms of flavor. ... |
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| 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 ... |
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| 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 ... |
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| 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 ... |
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