Beef, brisket, flat half, separable lean only, trimmed to 0" fat, all grades, cooked, braised

174 calories in 3 oz

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Calories in Beef, brisket, flat half, separable lean only, trimmed to 0
Beef, brisket, flat half, separable lean only, trimmed to 0" fat, all grades, cooked, braised Suggest a better name
174 calories in 3 oz
3 oz = 85g ≈ 0.187lb ≈ 3.00oz
2.05 calories / gram
4 Weight Watchers points
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Calorie Sources:69% proteins; 31% fats
Fats:5.94 g (54 calories, 7% by weight)
Carbohydrates:~
Proteins:28.27 g (121 calories, 33% by weight)
Alcohol:~
Water:50.62 g (60% by weight)
Fat Composition:51% monounsaturated; 45% saturated; 4% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:58.65 mg
Caffeine:~
Serving Sizes: 100 g
1 steak (yield from 418g raw meat)
3 oz
Refuse:2 %
Refuse Description:Separable fat
Food Group:Beef Products
USDA #:13370
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Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:51 mcg
Vitamin B-2:170 mcg
Vitamin B-3:4.11 mg
Vitamin B-5:552.50 mcg
Vitamin B-6:263.50 mcg
Vitamin B-9:9.35 mcg
Food folate:9.35 mcg
Dietary Folate Equivalent:9.35 mcg
Folic acid:~
Vitamin B-12:2.06 mcg
Added Vitamin B-12:~
Choline:0.11 g
Vitamin C:~
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:365.50 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:1.27 mcg
Calcium (Ca):13.60 mg
Copper (Cu):93.50 mcg
Fluoride (F):~
Iron (Fe):2.40 mg
Magnesium (Mg):18.70 mg
Manganese (Mn):8.50 mcg
Phosphorus (P):0.17 g
Potassium (K):0.23 g
Selenium (Se):28.90 mcg
Sodium (Na):45.90 mg
Zinc (Zn):6.80 mg
Cholesterol:58.65 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:28.27 g
Essential amino acids
Phenylalanine:1.11 g
Leucine:2.24 g
Methionine:0.73 g
Lysine:2.39 g
Isoleucine:1.28 g
Valine:1.40 g
Threonine:1.12 g
Tryptophan:0.18 g
Histidine:0.90 g
Arginine:1.83 g
Non-essential amino acids
Alanine:1.72 g
Aspartic acid:2.57 g
Betaine:14.11 mg
Cystine:0.36 g
Glutamic acid:4.24 g
Glycine:1.72 g
Hydroxyproline:0.29 g
Proline:1.34 g
Serine:1.11 g
Tyrosine:0.90 g
Fats Total:5.94 g
Saturated fatty acids:2.24 g
Monounsaturated fatty acids:2.52 g
Polyunsaturated fatty acids:0.20 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]:2.55 mg
Dodecanoic/Lauric [12:0]:5.95 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.16 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:1.33 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.75 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]:0.20 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:2.31 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:2.55 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.17 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]:17 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:0.88 g
Caffeine:~
Theobromine:~
Product Type:Beef
Weight Watchers Points:4 point(s)
Atkins Diet (Induction) Rating:6 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:3 / 10
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Did you know?...White potatoes were first cultivated by local Indians in the Andes Mountains of South America.
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