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Beef, round, bottom round, steak, separable lean and fat, trimmed to 0" fat, select, cooked, braised

217 calories in 100 g

Calories in Beef, round, bottom round, steak, separable lean and fat, trimmed to 0
Beef, round, bottom round, steak, separable lean and fat, trimmed to 0" fat, select, cooked, braised Suggest a better name
217 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
2.17 calories / gram
5 Weight Watchers points
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Calorie Sources:68% proteins; 32% fats
Fats:7.72 g (70 calories, 8% by weight)
Carbohydrates:~
Proteins:34.39 g (147 calories, 34% by weight)
Alcohol:~
Water:57.92 g (58% by weight)
Fat Composition:52% monounsaturated; 44% saturated; 5% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:86 mg
Caffeine:~
Serving Sizes: 100 g
1 steak (yield from 281 g raw meat)
Common Name:URMIS #1464, Cube Steak
Refuse:3 %
Refuse Description:Bone and connective tissue
Food Group:Beef Products
USDA #:13404
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Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:80 mcg
Vitamin B-2:170 mcg
Vitamin B-3:5.80 mg
Vitamin B-5:670 mcg
Vitamin B-6:450 mcg
Vitamin B-9:11 mcg
Food folate:11 mcg
Dietary Folate Equivalent:11 mcg
Folic acid:~
Vitamin B-12:1.76 mcg
Added Vitamin B-12:~
Choline:0.13 g
Vitamin C:~
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:450 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:1.60 mcg
Calcium (Ca):9 mg
Copper (Cu):80 mcg
Fluoride (F):~
Iron (Fe):2.74 mg
Magnesium (Mg):22 mg
Manganese (Mn):10 mcg
Phosphorus (P):0.22 g
Potassium (K):0.28 g
Selenium (Se):33.80 mcg
Sodium (Na):45 mg
Zinc (Zn):5.78 mg
Cholesterol:86 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:34.39 g
Essential amino acids
Phenylalanine:1.35 g
Leucine:2.73 g
Methionine:0.89 g
Lysine:2.90 g
Isoleucine:1.56 g
Valine:1.70 g
Threonine:1.37 g
Tryptophan:0.22 g
Histidine:1.09 g
Arginine:2.22 g
Non-essential amino acids
Alanine:2.09 g
Aspartic acid:3.13 g
Betaine:17.20 mg
Cystine:0.44 g
Glutamic acid:5.16 g
Glycine:2.09 g
Hydroxyproline:0.36 g
Proline:1.63 g
Serine:1.35 g
Tyrosine:1.09 g
Fats Total:7.72 g
Saturated fatty acids:2.77 g
Monounsaturated fatty acids:3.26 g
Polyunsaturated fatty acids:0.29 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]:7 mg
Dodecanoic/Lauric [12:0]:7 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.21 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:1.72 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]:0.30 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:2.95 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:4 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.21 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:30 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]:30 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:0.99 g
Caffeine:~
Theobromine:~
Product Type:Beef
Weight Watchers Points:5 point(s)
Atkins Diet (Induction) Rating:6 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:3 / 10
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Did you know?...Lemons should be firm and have a bright yellow color. Avoid soft, shriveled lemons with spots. The best lemons will be fine textured and heavy for their size. Thin skinned fruit tends to have more juice, while fruit that has a greenish cast is likely to be more acidic. One medium lemon has about 3 tablespoons of juice and 3 tablespoons of grated peel.
Related: Beef, round, bottom round, roast, separable lean and fat, trimmed to 0" fat, choice, cooked, roasted
Beef, round, bottom round, roast, separable lean and fat, trimmed to 0" fat, select, cooked, roasted
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