| back to USDA Nutrition Index |
 |
Beef, chuck, mock tender steak, separable lean only, trimmed to 0" fat, USDA select, cooked, broiled |
|
|
Beef, chuck, mock tender steak, separable lean only, trimmed to 0" fat, USDA select, cooked, broiled (USDA#13963) |
| Serving Size 3 oz ( 1 serving ) |
|
|
|
| Water 67g |
|
| Calories 157 |
|
| Energy 656kj |
|
| Protein 26g |
|
| Total Fat 5g |
|
| Ash 1g |
|
| Total Carbohydrates 0g |
|
| Dietary Fiber 0g |
|
| Sugars 0g |
|
| Calcium, Ca 7mg |
|
| Iron, Fe 2mg |
|
| Magnesium, Mg 23mg |
|
| Phosphorus, P 217mg |
|
| Potassium 293mg |
|
| Sodium 68mg |
|
| Zinc, Zn 7mg |
|
| Copper, Cu 0mg |
|
| Selenium, Se 25mcg |
|
| Vitamin C, total ascorbic acid 0mg |
|
| Thiamin 0mg |
|
| Riboflavin 0mg |
|
| Niacin 3mg |
|
| Vitamin B-6 0mg |
|
| Folate, total 8mcg |
|
| Folic acid 0mcg |
|
| Folate, food 8mcg |
|
| Folate, DFE 8mcg_DFE |
|
| Vitamin B-12 3mcg |
|
| Vitamin A, IU 0IU |
|
| Vitamin A, RAE 0mcg_RAE |
|
| Retinol 0mcg |
|
| Vitamin E (alpha-tocopherol) 0mg |
|
| Fatty acids, total saturated 2g |
|
| 12:0 0g |
|
| 14:0 0g |
|
| 16:0 1g |
|
| 18:0 0g |
|
| 20:0 0g |
|
| Fatty acids, total monounsaturated 2g |
|
| 14:1 4g |
|
| 16:1 undifferentiated 0g |
|
| 18:1 undifferentiated 2g |
|
| Fatty acids, total polyunsaturated 0g |
|
| 18:2 undifferentiated 0g |
|
| 18:3 undifferentiated 2g |
|
| 20:4 undifferentiated 5g |
|
| Cholesterol 59mg |
|
| Tryptophan 0g |
|
| Threonine 1g |
|
| Isoleucine 1g |
|
| Leucine 2g |
|
| Lysine 2g |
|
| Methionine 0g |
|
| Cystine 0g |
|
| Phenylalanine 1g |
|
| Tyrosine 0g |
|
| Valine 1g |
|
| Arginine 1g |
|
| Histidine 0g |
|
| Alanine 1g |
|
| Aspartic acid 2g |
|
| Glutamic acid 4g |
|
| Glycine 1g |
|
| Proline 1g |
|
| Serine 1g |
|
| 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, mock tender steak, separable lean only, trimmed to 0" fat, USDA select, cooked, broiled usda nutrition - Related Content |
|
 |
|
 |
|
|
|
 |
|
|
|
| Thoroughly rubbing the seasoning mix into the meat takes the place of browning, making this an especially easy roast to prepare. |
|
|
 |
|
|
|
| Slow cooking makes this inexpensive cut tender and flavorful. |
|
|
 |
|
|
|
| A great beefy flavored dish that makes its own gravy while it cooks. |
|
|
 |
|
|
|
| Use this easy recipe to slow cook a tender beef roast, which will produce flavorful juices that can be used to make a delicious gravy. |
|
|
 |
|
|
|
| This one-step stew requires no browning, so it can be assembled in minutes. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
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 ... |
|
|
|
|
|
|
|
| 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 ... |
|
|
|
|
|
|
|
|
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 ... |
|
|
|
|
|
|
|
|
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 ... |
|
|
|
|
|
|
|
|
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 ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| The mock tender is often sold as a roast and is a cone shaped cut next to the top blade in the chuck primal. It can also be cut into steaks. The name "mock tender" is misleading ... |
|
|
|
|
|
|
|
| The chuck eye steak is a smaller cut from the chuck eye roast. It is best when braised, but it can be grilled or broiled if it is not overcooked. The chuck eye steak is also known ... |
|
|
|
|
|
|
|
| The mock tender is often sold as a roast and is a cone shaped muscle next to the top blade in the beef chuck primal. The name "mock tender" is misleading because the meat can be ... |
|
|
|
|
|
|
|
| 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 slice of beef, cut from various areas of the beef carcass, ranging in thickness between one-half to one inch and of a size intended to be one serving (many steaks can easily ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| 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. |
|
|
|
|
|
|
|
| RecipeTips.com's video demonstration on how to grill marinated flank steak. For more cooking tips and advice visit RecipeTips.com. |
|
|
|
|
|
|
|
| RecipeTips.com's video demonstration, 'How to Cook Hard-Boiled Eggs,' is an easy-to-follow guide for making hard boiled eggs. |
|
|
|
|
|
|
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
