| back to USDA Nutrition Index |
 |
Beef, chuck, arm pot roast, separable lean only, trimmed to 1/8" fat, select, cooked, braised |
|
|
Beef, chuck, arm pot roast, separable lean only, trimmed to 1/8" fat, select, cooked, braised (USDA#23633) |
| Serving Size 1 oz |
|
|
|
| Water 59g |
|
| Calories 205 |
|
| Energy 858kj |
|
| Protein 34g |
|
| Total Fat 6g |
|
| Ash 1g |
|
| Total Carbohydrates 0g |
|
| Dietary Fiber 0g |
|
| Sugars 0g |
|
| Calcium, Ca 17mg |
|
| Iron, Fe 2mg |
|
| Magnesium, Mg 23mg |
|
| Phosphorus, P 215mg |
|
| Potassium 281mg |
|
| Sodium 57mg |
|
| Zinc, Zn 8mg |
|
| Copper, Cu 0mg |
|
| Manganese, Mn 0mg |
|
| Selenium, Se 39mcg |
|
| Vitamin C, total ascorbic acid 0mg |
|
| Thiamin 7mg |
|
| Riboflavin 0mg |
|
| Niacin 5mg |
|
| Pantothenic acid 0mg |
|
| Vitamin B-6 0mg |
|
| Folate, total 12mcg |
|
| Folic acid 0mcg |
|
| Folate, food 12mcg |
|
| Folate, DFE 12mcg_DFE |
|
| Choline, total 131mg |
|
| Betaine 17mg |
|
| Vitamin B-12 2mcg |
|
| Vitamin B-12, added 0mcg |
|
| Vitamin A, IU 0IU |
|
| Vitamin A, RAE 0mcg_RAE |
|
| Retinol 0mcg |
|
| Vitamin E (alpha-tocopherol) 0mg |
|
| Vitamin E, added 0mg |
|
| Tocopherol, beta 0mg |
|
| Tocopherol, gamma 0mg |
|
| Tocopherol, delta 0mg |
|
| Vitamin K (phylloquinone) 1mcg |
|
| Fatty acids, total saturated 2g |
|
| 4:0 0g |
|
| 6:0 0g |
|
| 8:0 0g |
|
| 10:0 3g |
|
| 12:0 6g |
|
| 14:0 0g |
|
| 16:0 1g |
|
| 18:0 0g |
|
| Fatty acids, total monounsaturated 2g |
|
| 16:1 undifferentiated 0g |
|
| 18:1 undifferentiated 2g |
|
| 20:1 3g |
|
| 22:1 undifferentiated 0g |
|
| Fatty acids, total polyunsaturated 0g |
|
| 18:2 undifferentiated 0g |
|
| 18:3 undifferentiated 1g |
|
| 18:4 0g |
|
| 20:4 undifferentiated 0g |
|
| 20:5 n-3 0g |
|
| 22:5 n-3 0g |
|
| 22:6 n-3 0g |
|
| Cholesterol 61mg |
|
| Tryptophan 0g |
|
| Threonine 1g |
|
| Isoleucine 1g |
|
| Leucine 2g |
|
| Lysine 2g |
|
| Methionine 0g |
|
| Cystine 0g |
|
| Phenylalanine 1g |
|
| Tyrosine 1g |
|
| Valine 1g |
|
| Arginine 2g |
|
| Histidine 1g |
|
| Alanine 2g |
|
| Aspartic acid 3g |
|
| Glutamic acid 5g |
|
| Glycine 2g |
|
| Proline 1g |
|
| Serine 1g |
|
| Hydroxyproline 0g |
|
| Alcohol, ethyl 0g |
|
| Caffeine 0mg |
|
| Theobromine 0mg |
|
| Carotene, beta 0mcg |
|
| Carotene, alpha 0mcg |
|
| Cryptoxanthin, beta 0mcg |
|
| Lycopene 0mcg |
|
| Lutein + zeaxanthin 0mcg |
|
|
|
|
|
|
|
|
Beef, chuck, arm pot roast, separable lean only, trimmed to 1/8" fat, select, cooked, braised usda nutrition - Related Content |
|
 |
|
 |
|
|
|
|
|
|
|
|
| Delicious flavor that is slightly different from the normal onion soup mix. |
|
|
 |
|
|
|
| When braised slowly in this tasty red wine sauce, an ordinary chuck roast becomes a tender, mouth-watering treat. |
|
|
 |
|
|
|
| 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. |
|
|
 |
|
|
|
| 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. |
|
|
|
|
|
|
|
| Moist and delicious oven baked beef roast. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Pot Roasts
Cuts from the chuck are among the most popular cuts for pot-roasting (braising). They have plenty of connective tissues that melt when the meat is pot-roasted ... |
|
|
|
|
|
|
|
|
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 ... |
|
|
|
|
|
|
|
|
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 ... |
|
|
|
|
|
|
|
| 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 ... |
|
|
|
|
|
|
|
|
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 ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| The arm roast, which is cut from the beef chuck primal, is one of the most popular pot roasts. It is also known by the following names: arm pot roast, arm chuck roast, and round ... |
|
|
|
|
|
|
|
| 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 ... |
|
|
|
|
|
|
|
| Similar to a beef stew, this type of soup is made with a cut of meat suitable for pot roasts (round or chuck) that is mixed with vegetables and a rich broth. The intent with the ... |
|
|
|
|
|
|
|
| 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 ... |
|
|
|
|
|
|
|
| Also called picnic roast, the pork arm roast is a fresh cut that comes from the shoulder primal. Containing more fat than the blade Boston roast, a well trimmed arm roast provides ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| 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. |
|
|
|
|
|
|
|
| RecipeTips.com's video tip when you do not have a roasting rack available. For more cooking tips and advice visit RecipeTips.com. |
|
|
|
|
|
|
|
| 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. |
|
|
|
|
|
|
|
| How to roast pumpkin seeds video from Recipetips.com. For more cooking tips and advice visit RecipeTips.com. |
|
|
|
|
|
|
|
| RecipeTips.com's video on how to roast a turkey. For more cooking tips and advice visit RecipeTips.com. |
|
|
|
|
|
|
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
