| back to USDA Nutrition Index |
 |
Beef, chuck, mock tender steak, separable lean and fat, trimmed to 1/4" fat, USDA choice, raw |
|
|
Beef, chuck, mock tender steak, separable lean and fat, trimmed to 1/4" fat, USDA choice, raw (USDA#23520) |
| Serving Size 1 lb |
|
|
|
| Water 73g |
|
| Calories 114 |
|
| Energy 479kj |
|
| Protein 18g |
|
| Total Fat 3g |
|
| Ash 1g |
|
| Total Carbohydrates 0g |
|
| Dietary Fiber 0g |
|
| Sugars 0g |
|
| Calcium, Ca 6mg |
|
| Iron, Fe 2mg |
|
| Magnesium, Mg 21mg |
|
| Phosphorus, P 206mg |
|
| Potassium 412mg |
|
| Sodium 83mg |
|
| Zinc, Zn 4mg |
|
| Copper, Cu 9mg |
|
| Manganese, Mn 0mg |
|
| Selenium, Se 20mcg |
|
| Vitamin C, total ascorbic acid 0mg |
|
| Thiamin 0mg |
|
| Riboflavin 0mg |
|
| Niacin 3mg |
|
| Pantothenic acid 0mg |
|
| 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) 0mg |
|
| Fatty acids, total saturated 1g |
|
| 10:0 0g |
|
| 12:0 0g |
|
| 14:0 0g |
|
| 16:0 0g |
|
| 18:0 0g |
|
| 20:0 0g |
|
| Fatty acids, total monounsaturated 2g |
|
| 14:1 2g |
|
| 16:1 undifferentiated 9g |
|
| 18:1 undifferentiated 1g |
|
| 20:1 0g |
|
| Fatty acids, total polyunsaturated 0g |
|
| 18:2 undifferentiated 0g |
|
| 18:3 undifferentiated 0g |
|
| 20:4 undifferentiated 5g |
|
| Cholesterol 54mg |
|
| Tryptophan 0g |
|
| Threonine 0g |
|
| Isoleucine 0g |
|
| Leucine 1g |
|
| Lysine 1g |
|
| Methionine 0g |
|
| Cystine 0g |
|
| Phenylalanine 0g |
|
| Tyrosine 0g |
|
| Valine 1g |
|
| Arginine 1g |
|
| Histidine 0g |
|
| Alanine 1g |
|
| Aspartic acid 1g |
|
| Glutamic acid 3g |
|
| Glycine 0g |
|
| Proline 0g |
|
| Serine 0g |
|
| Hydroxyproline 8g |
|
| 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 and fat, trimmed to 1/4" fat, USDA choice, raw usda nutrition - Related Content |
|
 |
|
 |
|
|
|
 |
|
|
|
| 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. |
|
|
 |
|
|
|
| Flavorful and satisfying, this distinctive alternative to mashed potatoes will be a welcome change of pace for your dinner table. |
|
|
 |
|
|
|
| After just one taste, you’ll find these terrific scones hard to resist, especially when prepared with a variety of optional ingredients such as, dried currants, cherries, apricots, or strawberries; chocolate chips, chopped chocolate, or white chocolate chips; or citrus zest, cinnamon, or nutmeg. |
|
|
 |
|
|
|
| A clever way to use simple ingredients to create an easy to prepare, rib-sticking main dish. |
|
|
 |
|
|
|
| The flavor of the roasted red pepper and basil pairs well with the beef tenderloin in this wonderful Italian style hors d’ oeuvre. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
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 ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| 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 on how to grill flank steak. For more tips and advice visit RecipeTips.com. |
|
|
|
|
|
|
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
