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Beef, chuck, clod roast, separable lean and fat, trimmed to 1/4" fat, USDA select, raw |
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Beef, chuck, clod roast, separable lean and fat, trimmed to 1/4" fat, USDA select, raw (USDA#23530) |
| Serving Size 1 lb |
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| Water 70g |
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| Calories 163 |
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| Energy 682kj |
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| Protein 19g |
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| Total Fat 9g |
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| Ash 0g |
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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 6mg |
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| Iron, Fe 2mg |
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| Magnesium, Mg 21mg |
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| Phosphorus, P 175mg |
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| Potassium 320mg |
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| Sodium 59mg |
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| Zinc, Zn 4mg |
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| Copper, Cu 8mg |
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| Manganese, Mn 0mg |
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| Selenium, Se 29mcg |
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| Vitamin C, total ascorbic acid 0mg |
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| Thiamin 0mg |
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| Riboflavin 0mg |
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| Niacin 3mg |
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| Pantothenic acid 8mg |
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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 3mcg |
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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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| Fatty acids, total saturated 3g |
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| 10:0 0g |
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| 12:0 1g |
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| 14:0 0g |
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| 16:0 1g |
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| 18:0 1g |
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| 20:0 8g |
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| Fatty acids, total monounsaturated 3g |
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| 14:1 2g |
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| 16:1 undifferentiated 0g |
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| 18:1 undifferentiated 3g |
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| 20:1 7g |
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| Fatty acids, total polyunsaturated 0g |
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| 18:2 undifferentiated 0g |
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| 18:3 undifferentiated 7g |
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| 20:4 undifferentiated 3g |
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| Cholesterol 61mg |
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| Tryptophan 0g |
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| Threonine 0g |
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| Isoleucine 0g |
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| Leucine 1g |
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| Lysine 1g |
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| Methionine 0g |
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| Cystine 0g |
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| Phenylalanine 0g |
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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 1g |
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| Glutamic acid 3g |
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| Glycine 0g |
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| Proline 0g |
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| Serine 0g |
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| Hydroxyproline 8g |
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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, chuck, clod roast, separable lean and fat, trimmed to 1/4" fat, USDA select, raw usda nutrition - Related Content |
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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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| 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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Beef cuts should be selected according to the planned method of cooking. For example, if beef is to be cooked on a grill, a tougher cut from the round or plate should not ... |
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General Guidelines | Charcoal Grill | Gas Grill | Doneness
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| The chuck eye is a continuation of the rib-eye meat. It is similar to the rib-eye meat of the rib primal (ribs 6-12) except that it is located in the chuck primal (ribs 1-5). The ... |
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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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| 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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| 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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| RecipeTips.com's video demonstration, 'How to Roast Garlic,' is an easy-to-follow guide for roasting garlic. |
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