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Beef, chuck, arm pot roast, separable lean only, trimmed to 0" fat, choice, cooked, braised

180 calories in 3 oz

Calories in Beef, chuck, arm pot roast, separable lean only, trimmed to 0
Beef, chuck, arm pot roast, separable lean only, trimmed to 0" fat, choice, cooked, braised Suggest a better name
180 calories in 3 oz
3 oz = 85g ≈ 0.187lb ≈ 3.00oz
2.12 calories / gram
4 Weight Watchers points
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Calorie Sources:67% proteins; 33% fats
Fats:6.52 g (59 calories, 8% by weight)
Carbohydrates:~
Proteins:28.36 g (121 calories, 33% by weight)
Alcohol:~
Water:50 g (59% by weight)
Fat Composition:51% monounsaturated; 45% saturated; 4% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:64.60 mg
Caffeine:~
Serving Sizes: 100 g
1 roast (yield from 1528g raw meat)
3 oz
Common Name:URMIS #1864
Refuse:40 %
Refuse Description:Bone and connective tissue 23%, sep fat 17%
Food Group:Beef Products
USDA #:13377
Related Foods: Calories in Corned Beef
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Calories in Tri-tip Steak
Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:51 mcg
Vitamin B-2:187 mcg
Vitamin B-3:4.28 mg
Vitamin B-5:552.50 mcg
Vitamin B-6:280.50 mcg
Vitamin B-9:9.35 mcg
Food folate:9.35 mcg
Dietary Folate Equivalent:9.35 mcg
Folic acid:~
Vitamin B-12:2.20 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:374 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:1.36 mcg
Calcium (Ca):11.90 mg
Copper (Cu):102 mcg
Fluoride (F):~
Iron (Fe):2.46 mg
Magnesium (Mg):18.70 mg
Manganese (Mn):8.50 mcg
Phosphorus (P):0.17 g
Potassium (K):0.22 g
Selenium (Se):28.05 mcg
Sodium (Na):45.90 mg
Zinc (Zn):6.62 mg
Cholesterol:64.60 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:28.36 g
Essential amino acids
Phenylalanine:1.11 g
Leucine:2.25 g
Methionine:0.73 g
Lysine:2.40 g
Isoleucine:1.28 g
Valine:1.40 g
Threonine:1.13 g
Tryptophan:0.18 g
Histidine:0.90 g
Arginine:1.83 g
Non-essential amino acids
Alanine:1.72 g
Aspartic acid:2.58 g
Betaine:14.20 mg
Cystine:0.37 g
Glutamic acid:4.25 g
Glycine:1.73 g
Hydroxyproline:0.30 g
Proline:1.35 g
Serine:1.11 g
Tyrosine:0.90 g
Fats Total:6.52 g
Saturated fatty acids:2.47 g
Monounsaturated fatty acids:2.77 g
Polyunsaturated fatty acids:0.22 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]:3.40 mg
Dodecanoic/Lauric [12:0]:5.95 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.18 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:1.45 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.82 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]:0.23 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:2.54 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:3.40 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.19 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:0.85 g
Caffeine:~
Theobromine:~
Product Type:Beef
Weight Watchers Points:4 point(s)
Atkins Diet (Induction) Rating:6 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:3 / 10
Shorter URL for this page:http://calobonga.com/_4XB
Did you know?...Ultraviolet light from sunlight is responsible for the production of Vitamin D in the human body. Many anthropologists theorize that this fact accounts for the differences in skin color between different races of people. The theory suggests that as early humans migrated north from Africa into areas with decreased amounts of sunlight, skin tones lightened to increase Vitamin D absorption.
Related: Beef, chuck, arm pot roast, separable lean and fat, trimmed to 0" fat, select, cooked, braised
Beef, chuck, arm pot roast, separable lean only, trimmed to 0" fat, select, cooked, braised
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