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Beef Brain Nutrition Facts

128 calories in 3 oz

Beef, variety meats and by-products, brain, cooked, simmered
Weight Loss Rating:
Total Calories:128 calories in 3 oz
Serving Weight:3 oz = 85g ≈ 0.187lb ≈ 3.00oz
Caloric Density:1.51 calories / gram
Weight Watchers Counter:3 Weight Watchers points
 
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Calorie Sources:63% fats; 33% proteins; 4% carbohydrates
Fats:8.95 g (81 calories, 11% by weight)
Carbohydrates:1.26 g (5 calories, 1% by weight)
Proteins:9.92 g (42 calories, 12% by weight)
Alcohol:~
Water:63.63 g (75% by weight)
Fat Composition:41% saturated; 32% monounsaturated; 28% polyunsaturated
Trans Fat :0.43 g (1% by weight)
Dietary Fiber:~
Cholesterol:2.63 g
Caffeine:~
Serving Sizes: 100 g
1 piece, cooked, excluding refuse
3 oz
Food Group:Beef Products
USDA #:13320
Tags: brains;
Related Foods: Calories in Lamb Brain
Calories in Pork Brain
Calories in Veal Brain
Vitamin A:99 IU
Retinol:~
Retinol Activity Equivalent:5.10 mcg
α-Carotene:~
β-Carotene:59.50 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:51 mcg
Vitamin B-2:178.50 mcg
Vitamin B-3:3.08 mg
Vitamin B-5:1.03 mg
Vitamin B-6:119.00 mcg
Vitamin B-9:4.25 mcg
Food folate:4.25 mcg
Dietary Folate Equivalent:4.25 mcg
Folic acid:~
Vitamin B-12:8.59 mcg
Added Vitamin B-12:~
Choline:0.42 g
Vitamin C:8.93 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:1.42 mg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:51 mcg
Vitamin K:0.09 mcg
Calcium (Ca):7.65 mg
Copper (Cu):195.50 mcg
Fluoride (F):~
Iron (Fe):1.96 mg
Magnesium (Mg):10.20 mg
Manganese (Mn):17 mcg
Phosphorus (P):0.28 g
Potassium (K):0.21 g
Selenium (Se):18.53 mcg
Sodium (Na):91.80 mg
Zinc (Zn):926.50 mcg
Cholesterol:2.63 g
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:1.26 g
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:9.92 g
Essential amino acids
Phenylalanine:~
Leucine:~
Methionine:~
Lysine:~
Isoleucine:~
Valine:~
Threonine:~
Tryptophan:~
Histidine:~
Arginine:~
Non-essential amino acids
Alanine:~
Aspartic acid:~
Betaine:~
Cystine:~
Glutamic acid:~
Glycine:~
Hydroxyproline:~
Proline:~
Serine:~
Tyrosine:~
Fats Total:8.95 g
Saturated fatty acids:2.03 g
Monounsaturated fatty acids:1.60 g
Polyunsaturated fatty acids:1.39 g
Trans fatty acids:0.43 g
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]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:17 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.82 g
Heptadecanoic/Margaric [17:0]:25.50 mg
Octadecanoic/Stearic [18:0]:1.10 g
Eicosanoic/Arachidic [20:0]:8.50 mg
Docosanoic/Behenic [22:0]:25.50 mg
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:17 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:1.41 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:0.16 g
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:25.50 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:~
[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]:0.30 g
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:0.32 g
Docosahexaenoic (DHA) [22:6 Ω-3]:0.72 g
Ash:1.24 g
Caffeine:~
Theobromine:~
Product Type:Beef
Weight Watchers Points:3 point(s)
Atkins Diet (Induction) Rating:9 / 10
Atkins Diet (Maintanence) Rating:5 / 10
Zone Diet Rating:3 / 10
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Did you know?...Most of the calcium in milk is not bound up in the fat globules that are removed when 'skimming' the milk, but rather in the water content of the milk. Removing the part of the milk (the milk fat) with a lower percentage of calcium, increases the relative percentage of calcium in the remaining milk.
Related: Beef, variety meats and by-products, brain, cooked, pan-fried
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