Shank Crosscuts Nutrition Facts

171 calories in 3 oz

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Calories in Shank Crosscuts
Beef, shank crosscuts, separable lean only, trimmed to 1/4" fat, choice, cooked, simmered
171 calories in 3 oz
3 oz = 85g ≈ 0.187lb ≈ 3.00oz
2 calories / gram
4 Weight Watchers points
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Calorie Sources:71% proteins; 29% fats
Fats:5.41 g (49 calories, 6% by weight)
Carbohydrates:~
Proteins:28.63 g (122 calories, 34% by weight)
Alcohol:~
Water:49.48 g (58% by weight)
Fat Composition:53% monounsaturated; 43% saturated; 4% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:66.30 mg
Caffeine:~
Serving Sizes: 100 g
1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse)
3 oz
Refuse:45 %
Refuse Description:Bone, 37%, separable fat, 8%
Food Group:Beef Products
USDA #:13228
Tags: beef; shank;
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Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:119.00 mcg
Vitamin B-2:178.50 mcg
Vitamin B-3:5 mg
Vitamin B-5:348.50 mcg
Vitamin B-6:314.50 mcg
Vitamin B-9:8.50 mcg
Food folate:8.50 mcg
Dietary Folate Equivalent:8.50 mcg
Folic acid:~
Vitamin B-12:3.22 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):27.20 mg
Copper (Cu):144.50 mcg
Fluoride (F):~
Iron (Fe):3.28 mg
Magnesium (Mg):25.50 mg
Manganese (Mn):17 mcg
Phosphorus (P):0.22 g
Potassium (K):0.38 g
Selenium (Se):25.50 mcg
Sodium (Na):54.40 mg
Zinc (Zn):8.92 mg
Cholesterol:66.30 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:28.63 g
Essential amino acids
Phenylalanine:1.11 g
Leucine:2.26 g
Methionine:0.73 g
Lysine:2.38 g
Isoleucine:1.28 g
Valine:1.39 g
Threonine:1.25 g
Tryptophan:0.31 g
Histidine:0.98 g
Arginine:1.80 g
Non-essential amino acids
Alanine:1.73 g
Aspartic acid:2.61 g
Betaine:~
Cystine:0.31 g
Glutamic acid:4.30 g
Glycine:1.56 g
Hydroxyproline:~
Proline:1.26 g
Serine:1.09 g
Tyrosine:0.96 g
Fats Total:5.41 g
Saturated fatty acids:1.95 g
Monounsaturated fatty acids:2.43 g
Polyunsaturated fatty acids:0.18 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]:~
Dodecanoic/Lauric [12:0]:8.50 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.15 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:1.15 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.52 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]:0.26 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:2.05 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:8.50 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.14 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:8.50 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]:25.50 mg
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:2.03 g
Caffeine:~
Theobromine:~
Product Type:Shank
Weight Watchers Points:4 point(s)
Atkins Diet (Induction) Rating:5 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:3 / 10
Shorter URL for this page:http://calobonga.com/_43P
Did you know?...Napoleon gave a common bread its name when he demanded a loaf of dark rye bread for his horse during the Prussian campaign. "Pain pour Nicole," he ordered, which meant "Bread for Nicole," his horse. To Germanic ears, the request sounded like "pumpernickel," which is the term we use today for this traditional loaf.
Related: Beef, shank crosscuts, separable lean only, trimmed to 1/4" fat, choice, raw
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