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Beef, carcass, separable lean and fat, choice, raw

82 calories in 1 oz

Calories in Beef, carcass, separable lean and fat, choice, raw
Beef, carcass, separable lean and fat, choice, raw Suggest a better name
82 calories in 1 oz
1 oz = 28g ≈ 0.063lb ≈ 1.00oz
2.91 calories / gram
2 Weight Watchers points
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Calorie Sources:75% fats; 25% proteins
Fats:6.82 g (61 calories, 24% by weight)
Carbohydrates:~
Proteins:4.91 g (21 calories, 17% by weight)
Alcohol:~
Water:16.23 g (57% by weight)
Fat Composition:50% monounsaturated; 46% saturated; 4% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:20.98 mg
Caffeine:~
Serving Sizes: 100 g
1 oz
1 lb
Scientific Name:Bos taurus
Refuse:19 %
Refuse Description:Bone
Food Group:Beef Products
USDA #:13001
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Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:22.68 mcg
Vitamin B-2:45.36 mcg
Vitamin B-3:1 mg
Vitamin B-5:90.72 mcg
Vitamin B-6:93.56 mcg
Vitamin B-9:1.98 mcg
Food folate:1.98 mcg
Dietary Folate Equivalent:1.98 mcg
Folic acid:~
Vitamin B-12:0.76 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:~
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:~
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):2.27 mg
Copper (Cu):17.01 mcg
Fluoride (F):6.35 mcg
Iron (Fe):518.81 mcg
Magnesium (Mg):4.82 mg
Manganese (Mn):2.84 mcg
Phosphorus (P):43.66 mg
Potassium (K):75.69 mg
Selenium (Se):5.13 mcg
Sodium (Na):16.73 mg
Zinc (Zn):1.01 mg
Cholesterol:20.98 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:4.91 g
Essential amino acids
Phenylalanine:0.19 g
Leucine:0.39 g
Methionine:0.12 g
Lysine:0.41 g
Isoleucine:0.22 g
Valine:0.24 g
Threonine:0.21 g
Tryptophan:56.70 mg
Histidine:0.16 g
Arginine:0.32 g
Non-essential amino acids
Alanine:0.30 g
Aspartic acid:0.45 g
Betaine:~
Cystine:51.03 mg
Glutamic acid:0.75 g
Glycine:0.30 g
Hydroxyproline:~
Proline:0.23 g
Serine:0.19 g
Tyrosine:0.16 g
Fats Total:6.82 g
Saturated fatty acids:2.76 g
Monounsaturated fatty acids:2.97 g
Polyunsaturated fatty acids:0.26 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:19.84 mg
Dodecanoic/Lauric [12:0]:14.18 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.21 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:1.64 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.83 g
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:0.33 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:2.59 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:8.51 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.18 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:68.04 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:14.18 mg
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:2.84 mg
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:0.23 g
Caffeine:~
Theobromine:~
Product Type:Beef
Weight Watchers Points:2 point(s)
Atkins Diet (Induction) Rating:7 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:3 / 10
Shorter URL for this page:http://calobonga.com/_4p3
Did you know?...According to the National Onion Association, onion consumption in the U.S. has increased approximately 50% over the past 20 years.
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