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USDA Commodity, beef, ground, bulk/coarse ground, frozen, raw |
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USDA Commodity, beef, ground, bulk/coarse ground, frozen, raw (USDA#23508) |
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| Water 65g |
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| Calories 228 |
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| Energy 954kj |
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| Protein 17g |
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| Total Fat 17g |
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| Ash 0g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Calcium, Ca 7mg |
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| Iron, Fe 1mg |
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| Magnesium, Mg 17mg |
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| Phosphorus, P 122mg |
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| Potassium 246mg |
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| Sodium 57mg |
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| Zinc, Zn 3mg |
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| Copper, Cu 0mg |
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| Manganese, Mn 1mg |
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| Selenium, Se 12mcg |
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| Vitamin C, total ascorbic acid 0mg |
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| Thiamin 5mg |
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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 7mcg |
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| Folic acid 0mcg |
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| Folate, food 7mcg |
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| Folate, DFE 7mcg_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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| Fatty acids, total saturated 6g |
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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 0g |
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| 12:0 0g |
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| 14:0 0g |
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| 16:0 3g |
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| 18:0 2g |
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| Fatty acids, total monounsaturated 7g |
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| 16:1 undifferentiated 0g |
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| 18:1 undifferentiated 6g |
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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 5g |
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| 18:3 undifferentiated 7g |
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| 18:4 0g |
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| 20:4 undifferentiated 8g |
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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 69mg |
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| Alcohol, ethyl 0g |
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USDA Commodity, beef, ground, bulk/coarse ground, frozen, raw usda nutrition - Related Content |
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| Have a tasty, nutritious meal ready in about 30 minutes with this easy one-pot supper. Exact proportions are not critical; make adjustments as preferred. |
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| Perfect summer treat to make ahead and keep in your freezer for those surprise visitors. |
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| 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. |
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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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Ground, Cut, and Chopped Turkey
Ground Turkey
Just like beef cuts that are ground into hamburger, turkey can be ground and used in the same way. Ground ... |
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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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| Commonly referred to as hamburger, ground beef is produced from grinding and blending together various cuts of beef including meat from the chuck, brisket, plate, sirloin, and/or ... |
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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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| 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 ... |
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