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Beef, loin, bottom sirloin butt, tri-tip roast, separable lean only, trimmed to 0" fat, all grades, cooked, roasted |
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Beef, loin, bottom sirloin butt, tri-tip roast, separable lean only, trimmed to 0" fat, all grades, cooked, roasted (USDA#13985) |
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| Water 64g |
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| Calories 182 |
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| Energy 762kj |
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| Protein 26g |
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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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| Sugars 0g |
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| Calcium, Ca 17mg |
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| Iron, Fe 1mg |
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| Magnesium, Mg 23mg |
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| Phosphorus, P 211mg |
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| Potassium 340mg |
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| Sodium 55mg |
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| Zinc, Zn 4mg |
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| Copper, Cu 7mg |
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| Manganese, Mn 0mg |
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| Selenium, Se 30mcg |
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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 7mg |
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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 1mcg |
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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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| 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 8g |
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| 12:0 8g |
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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 4g |
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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 2g |
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| 18:4 0g |
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| 20:4 undifferentiated 3g |
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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 71mg |
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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, loin, bottom sirloin butt, tri-tip roast, separable lean only, trimmed to 0" fat, all grades, cooked, roasted usda nutrition - Related Content |
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| 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. |
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| When rubbed with the tasty blend of seasonings and basted with the tangy sauce in this recipe, a tri-tip roast becomes an extremely flavorful treat that is guaranteed to be among your favorite grilled beef recipes. |
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| As described in this recipe, the roasting method produces very tender results and the tasty mustard coating provides exceptional flavor. |
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| Tri-tip roast bbq'd on grill. |
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| Thoroughly rubbing the seasoning mix into the meat takes the place of browning, making this an especially easy roast to prepare. |
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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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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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| The tri-tip is a triangular shaped cut at the tip of the sirloin and is surrounded by the remainder of the sirloin and the round and flank primals. It can be used as an oven roast ... |
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| A beef roast cut from the top butt muscle, which is one of two main muscles of the sirloin. The top butt is a bit better in quality than the bottom butt and is very suitable for ... |
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| A beef roast cut from the top loin muscle, which is the largest muscle of the short loin. The top loin roast is lean, very tender, and quite expensive. It is one of the most ... |
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| 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 ... |
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| The beef bottom round is the outside muscle of the upper leg. The bottom round roast can be used as an oven roast if it is of the best quality, but it can become very tough and ... |
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| RecipeTips.com's video tip when you do not have a roasting rack available. For more cooking tips and advice visit RecipeTips.com. |
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