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HORMEL Roast Beef Hash, canned entree |
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HORMEL Roast Beef Hash, canned entree (USDA#22721) |
| Serving Size 1 cup |
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| Water 70g |
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| Calories 163 |
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| Energy 682kj |
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| Protein 9g |
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| Total Fat 10g |
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| Ash 1g |
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| Total Carbohydrates 9g |
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| Dietary Fiber 1g |
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| Sugars 0g |
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| Calcium, Ca 18mg |
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| Iron, Fe 1mg |
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| Magnesium, Mg 14mg |
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| Potassium 183mg |
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| Sodium 336mg |
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| Zinc, Zn 1mg |
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| Copper, Cu 0mg |
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| Vitamin C, total ascorbic acid 0mg |
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| Vitamin A, IU 0IU |
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| Fatty acids, total saturated 4g |
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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 1g |
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| Fatty acids, total monounsaturated 4g |
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| 16:1 undifferentiated 0g |
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| 18:1 undifferentiated 4g |
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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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| Cholesterol 31mg |
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HORMEL Roast Beef Hash, canned entree usda nutrition - Related Content |
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| Perfect for breakfast OR supper! |
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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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| 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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| This all-in-one breakfast meal is a spicy, flavorful way to begin the day. It’s also great for a brunch or lunch. |
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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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| Basic Steps for Roasting a Cut of Beef | Steps for Roasting a Beef TenderloinSteps for Roasting a Prime Rib
Roasting is a dry heat cooking method that is often used for ... |
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Canned Beef ProductsCommercially prepared canned products containing beef are widely available. The products are fully cooked, so additional cooking is not ... |
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See More Information on Canning Vegetables and Fruits:Canning Vegetables and Fruits | Canning PreparationCanning Temperatures and Processing Times | Canning Methods ... |
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See More Information on Canning Vegetables and Fruits:Canning Vegetables and Fruits | Canning PreparationCanning Methods | Canning Safety, Storage, and Tips
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See More Information on Canning Vegetables and Fruits:Canning Vegetables and Fruits | Canning PreparationCanning Temperatures and Processing Times | Canning Safety, ... |
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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 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 beef roast cut from the round primal, above the back end of the hipbone. A rump roast that contains the bone is known as a standing rump roast. A boneless rump roast is ... |
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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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| A beef roast cut from above the shoulder blade in the chuck primal. This cut has good marbling and flavor, but can be tough if improperly cooked. Braising is the best method for ... |
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| Use RecipeTips.com's handy video demonstration to learn the easy way to prepare roasted asparagus for all of your tasty asparagus recipes incorporating the unique flavor of roasted or baked asparagus. |
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