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Beef, round, bottom round, separable lean only,trimmed to 1/8" fat, all grades, cooked, braised |
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Beef, round, bottom round, separable lean only,trimmed to 1/8" fat, all grades, cooked, braised (USDA#23605) |
| Serving Size 1 oz |
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| Water 57g |
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| Calories 216 |
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| Energy 905kj |
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| Protein 34g |
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| Total Fat 7g |
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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 7mg |
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| Iron, Fe 2mg |
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| Magnesium, Mg 23mg |
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| Phosphorus, P 217mg |
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| Potassium 282mg |
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| Sodium 45mg |
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| Zinc, Zn 5mg |
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| Copper, Cu 8mg |
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| Manganese, Mn 0mg |
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| Selenium, Se 38mcg |
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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 6mg |
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| Pantothenic acid 0mg |
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| Vitamin B-6 0mg |
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| Folate, total 11mcg |
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| Folic acid 0mcg |
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| Folate, food 11mcg |
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| Folate, DFE 11mcg_DFE |
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| Choline, total 130mg |
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| Betaine 17mg |
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| Vitamin B-12 1mcg |
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| Vitamin B-12, added 0mcg |
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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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| Vitamin E, added 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 2g |
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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 1g |
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| 18:0 0g |
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| Fatty acids, total monounsaturated 3g |
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| 16:1 undifferentiated 0g |
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| 18:1 undifferentiated 2g |
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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 0g |
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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 102mg |
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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 1g |
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| Valine 1g |
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| Arginine 2g |
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| Histidine 1g |
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| Alanine 2g |
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| Aspartic acid 3g |
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| Glutamic acid 5g |
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| Glycine 2g |
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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, round, bottom round, separable lean only,trimmed to 1/8" fat, all grades, cooked, braised usda nutrition - Related Content |
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| Bottom round, a lean, economical cut of beef, makes a fine stew when cooked at low heat. Carrots, onions and potatoes are traditional stew vegetables, but add others as you wish. |
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| Bottom round is a lean cut of beef which makes a delicious, economical pot roast when cooked slowly at low heat. Don't overcook and slice thinly for really good eating. |
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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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| Slow cooking makes this inexpensive cut tender and flavorful. |
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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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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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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 ... |
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Braising is a process of slow cooking tougher cuts of meat in liquid in order to add flavor and to moisten and tenderize the meat. This technique is also known as ... |
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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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Many cuts of beef purchased at a food store or specialty meat market are ready to cook, but some cuts may need additional trimming or boning before they can be cooked. If ... |
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| The bottom round steak is often referred to as a Swiss steak (as is a chuck arm steak). Braising is the best cooking method for this tougher cut. Other names for the bottom round ... |
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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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| The trim pieces from foods that are suitable to use for other products, reducing the amount of overall waste. |
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| Refers to the excess meat scraps that have been cut from larger pieces of meat and are too small to be sold individually. These trimmed pieces are used to produce other meat ... |
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| Made with a plastic materials that are resistant to heat, Slow Cooker Liners are designed to hold foods as they cook in slow cooker appliances. Slow Cooker Liners assist not only ... |
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| RecipeTips.com's video demonstration, 'How to Cook a Ham,' is an easy-to-follow guide for preparing baked ham that can be used for a number of ham recipes, such as baked ham with cloves and honey baked ham. |
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| RecipeTips.com's video demonstration, 'How to Cook Hard-Boiled Eggs,' is an easy-to-follow guide for making hard boiled eggs. |
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