| back to USDA Nutrition Index |
 |
Beef, round, bottom round, separable lean only, trimmed to 1/8" fat, select, raw |
|
|
Beef, round, bottom round, separable lean only, trimmed to 1/8" fat, select, raw (USDA#23637) |
| Serving Size 1 oz |
|
|
|
| Water 73g |
|
| Calories 128 |
|
| Energy 534kj |
|
| Protein 22g |
|
| Total Fat 3g |
|
| Ash 1g |
|
| Total Carbohydrates 0g |
|
| Dietary Fiber 0g |
|
| Sugars 0g |
|
| Calcium, Ca 21mg |
|
| Iron, Fe 1mg |
|
| Magnesium, Mg 24mg |
|
| Phosphorus, P 217mg |
|
| Potassium 361mg |
|
| Sodium 62mg |
|
| Zinc, Zn 4mg |
|
| Copper, Cu 0mg |
|
| Manganese, Mn 0mg |
|
| Selenium, Se 30mcg |
|
| Vitamin C, total ascorbic acid 0mg |
|
| Thiamin 9mg |
|
| Riboflavin 0mg |
|
| Niacin 6mg |
|
| Pantothenic acid 0mg |
|
| Vitamin B-6 0mg |
|
| Folate, total 13mcg |
|
| Folic acid 0mcg |
|
| Folate, food 13mcg |
|
| Folate, DFE 13mcg_DFE |
|
| Vitamin B-12 1mcg |
|
| Vitamin A, IU 0IU |
|
| Vitamin A, RAE 0mcg_RAE |
|
| Retinol 0mcg |
|
| Vitamin E (alpha-tocopherol) 0mg |
|
| Tocopherol, beta 0mg |
|
| Tocopherol, gamma 0mg |
|
| Tocopherol, delta 0mg |
|
| Vitamin K (phylloquinone) 1mcg |
|
| Fatty acids, total saturated 1g |
|
| 4:0 0g |
|
| 6:0 0g |
|
| 8:0 0g |
|
| 10:0 0g |
|
| 12:0 0g |
|
| 14:0 8g |
|
| 16:0 0g |
|
| 18:0 0g |
|
| Fatty acids, total monounsaturated 1g |
|
| 16:1 undifferentiated 0g |
|
| 18:1 undifferentiated 1g |
|
| 20:1 0g |
|
| 22:1 undifferentiated 0g |
|
| Fatty acids, total polyunsaturated 0g |
|
| 18:2 undifferentiated 0g |
|
| 18:3 undifferentiated 8g |
|
| 18:4 0g |
|
| 20:4 undifferentiated 2g |
|
| 20:5 n-3 0g |
|
| 22:5 n-3 0g |
|
| 22:6 n-3 0g |
|
| Cholesterol 50mg |
|
| Tryptophan 0g |
|
| Threonine 0g |
|
| Isoleucine 1g |
|
| Leucine 1g |
|
| Lysine 1g |
|
| Methionine 0g |
|
| Cystine 0g |
|
| Phenylalanine 0g |
|
| Tyrosine 0g |
|
| Valine 1g |
|
| Arginine 1g |
|
| Histidine 0g |
|
| Alanine 1g |
|
| Aspartic acid 2g |
|
| Glutamic acid 3g |
|
| Glycine 1g |
|
| Proline 1g |
|
| Serine 0g |
|
| Hydroxyproline 0g |
|
| Alcohol, ethyl 0g |
|
| Caffeine 0mg |
|
| Theobromine 0mg |
|
| Carotene, beta 0mcg |
|
| Carotene, alpha 0mcg |
|
| Cryptoxanthin, beta 0mcg |
|
| Lycopene 0mcg |
|
| Lutein + zeaxanthin 0mcg |
|
|
|
|
|
|
|
|
Beef, round, bottom round, separable lean only, trimmed to 1/8" fat, select, raw usda nutrition - Related Content |
|
 |
|
 |
|
|
|
 |
|
|
|
| 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. |
|
|
 |
|
|
|
| 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. |
|
|
 |
|
|
|
| Superb flavor highlights this easy to make beef roast served with a rich sauce prepared from the pan drippings. |
|
|
 |
|
|
|
| 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. |
|
|
|
|
|
|
|
| Great tasty snack for anytime! |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
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 ... |
|
|
|
|
|
|
|
|
Some grains, such as rice, are available in many different types and varieties. There are thousands of varieties of rice cultivated throughout the world so even a limited ... |
|
|
|
|
|
|
|
|
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 ... |
|
|
|
|
|
|
|
| Knife Blades | Knife
Construction | Knife Handles | Types
of Knives
Maintaining and Storing Knives | Tools
for Sharpening Knives
... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| 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 ... |
|
|
|
|
|
|
|
| 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 ... |
|
|
|
|
|
|
|
| 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 ... |
|
|
|
|
|
|
|
| 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 ... |
|
|
|
|
|
|
|
| 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 ... |
|
|
|
|
|
|
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
