| back to USDA Nutrition Index |
 |
Beef, plate, inside skirt steak, separable lean only, trimmed to 1/4" fat, all grades, raw |
|
|
Beef, plate, inside skirt steak, separable lean only, trimmed to 1/4" fat, all grades, raw (USDA#13976) |
| Serving Size 1 lb |
|
|
|
| Water 70g |
|
| Calories 164 |
|
| Energy 688kj |
|
| Protein 21g |
|
| Total Fat 8g |
|
| Ash 1g |
|
| Total Carbohydrates 0g |
|
| Dietary Fiber 0g |
|
| Sugars 0g |
|
| Calcium, Ca 8mg |
|
| Iron, Fe 2mg |
|
| Magnesium, Mg 21mg |
|
| Phosphorus, P 197mg |
|
| Potassium 369mg |
|
| Sodium 67mg |
|
| Zinc, Zn 4mg |
|
| Copper, Cu 7mg |
|
| Selenium, Se 14mcg |
|
| Vitamin C, total ascorbic acid 0mg |
|
| Thiamin 0mg |
|
| Riboflavin 0mg |
|
| Niacin 3mg |
|
| Vitamin B-6 0mg |
|
| Folate, total 7mcg |
|
| Folic acid 0mcg |
|
| Folate, food 7mcg |
|
| Folate, DFE 7mcg_DFE |
|
| Vitamin B-12 3mcg |
|
| Vitamin A, IU 0IU |
|
| Vitamin A, RAE 0mcg_RAE |
|
| Retinol 0mcg |
|
| Vitamin E (alpha-tocopherol) 8mg |
|
| Fatty acids, total saturated 3g |
|
| 12:0 0g |
|
| 14:0 0g |
|
| 16:0 1g |
|
| 18:0 1g |
|
| 20:0 0g |
|
| Fatty acids, total monounsaturated 4g |
|
| 14:1 5g |
|
| 16:1 undifferentiated 0g |
|
| 18:1 undifferentiated 3g |
|
| Fatty acids, total polyunsaturated 0g |
|
| 18:2 undifferentiated 0g |
|
| 18:3 undifferentiated 5g |
|
| 20:4 undifferentiated 2g |
|
| Cholesterol 57mg |
|
| Tryptophan 0g |
|
| Threonine 0g |
|
| Isoleucine 1g |
|
| Leucine 1g |
|
| Lysine 1g |
|
| Methionine 0g |
|
| Cystine 0g |
|
| Phenylalanine 0g |
|
| Tyrosine 0g |
|
| Valine 1g |
|
| Arginine 1g |
|
| Histidine 0g |
|
| Alanine 1g |
|
| Aspartic acid 2g |
|
| Glutamic acid 3g |
|
| Glycine 1g |
|
| Proline 0g |
|
| Serine 0g |
|
| Hydroxyproline 9g |
|
| Alcohol, ethyl 0g |
|
| Caffeine 0mg |
|
| Theobromine 0mg |
|
| Carotene, beta 0mcg |
|
| Carotene, alpha 0mcg |
|
| Cryptoxanthin, beta 0mcg |
|
| Lycopene 0mcg |
|
| Lutein + zeaxanthin 0mcg |
|
|
|
|
|
|
|
|
Beef, plate, inside skirt steak, separable lean only, trimmed to 1/4" fat, all grades, raw usda nutrition - Related Content |
|
 |
|
 |
|
|
|
|
|
|
|
|
| This sandwich is perfect to warm you up on a chilly evening. |
|
|
|
|
|
|
|
| Grilled steak |
|
|
|
|
|
|
|
| Easy and fantastic! |
|
|
|
|
|
|
|
| Grilled steak combined with apples and cheese in a tortilla then grilled again. |
|
|
 |
|
|
|
| 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. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
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 ... |
|
|
|
|
|
|
|
|
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 ... |
|
|
|
|
|
|
|
| Beef Article |
|
|
|
|
|
|
|
|
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 ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| In the United States, this cut of beef is a long, flat, boneless beefsteak taken from the plate primal of the beef carcass. Unlike the U.S., in Britain the Skirt Steak is ... |
|
|
|
|
|
|
|
| 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 ... |
|
|
|
|
|
|
|
| The 7-bone steak is a cross cut steak of the shoulder blade. It gets its name from the cross cut of bone that is shaped like a "7". It is a bit tough, so it is best to braise it. |
|
|
|
|
|
|
|
| The tri-tip is a triangular shaped cut at the tip of the sirloin and is surrounded by the sirloin, round, and flank primals. It can be used as a roast or it can be cut into ... |
|
|
|
|
|
|
|
| A generic name given to a steak cut from the beef tenderloin. In France, a filet steak often refers to a steak cut from an area between the tournedo and chateaubriand portions of ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| RecipeTips.com's video demonstration on how to grill marinated flank steak. For more cooking tips and advice visit RecipeTips.com. |
|
|
|
|
|
|
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
