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Beef, round, eye of round, roast, separable lean and fat, trimmed to 0" fat, select, cooked, roasted

169 calories in 100 g

Calories in Beef, round, eye of round, roast, separable lean and fat, trimmed to 0
Beef, round, eye of round, roast, separable lean and fat, trimmed to 0" fat, select, cooked, roasted Suggest a better name
169 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
1.69 calories / gram
4 Weight Watchers points
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Calorie Sources:75% proteins; 25% fats
Fats:4.72 g (43 calories, 5% by weight)
Carbohydrates:~
Proteins:29.67 g (127 calories, 30% by weight)
Alcohol:~
Water:65.84 g (66% by weight)
Fat Composition:52% monounsaturated; 44% saturated; 4% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:53 mg
Caffeine:~
Serving Sizes: 100 g
1 roast (yield from 426 g raw meat)
Common Name:URMIS #1480, Cube Steak
Food Group:Beef Products
USDA #:13417
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Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:70 mcg
Vitamin B-2:140 mcg
Vitamin B-3:5 mg
Vitamin B-5:580 mcg
Vitamin B-6:390 mcg
Vitamin B-9:9 mcg
Food folate:9 mcg
Dietary Folate Equivalent:9 mcg
Folic acid:~
Vitamin B-12:1.52 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:360 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:1.30 mcg
Calcium (Ca):7 mg
Copper (Cu):70 mcg
Fluoride (F):~
Iron (Fe):2.35 mg
Magnesium (Mg):19 mg
Manganese (Mn):10 mcg
Phosphorus (P):0.19 g
Potassium (K):0.24 g
Selenium (Se):28.90 mcg
Sodium (Na):39 mg
Zinc (Zn):4.96 mg
Cholesterol:53 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:29.67 g
Essential amino acids
Phenylalanine:1.17 g
Leucine:2.36 g
Methionine:0.77 g
Lysine:2.50 g
Isoleucine:1.35 g
Valine:1.47 g
Threonine:1.18 g
Tryptophan:0.19 g
Histidine:0.94 g
Arginine:1.91 g
Non-essential amino acids
Alanine:1.80 g
Aspartic acid:2.70 g
Betaine:14.80 mg
Cystine:0.38 g
Glutamic acid:4.45 g
Glycine:1.80 g
Hydroxyproline:0.31 g
Proline:1.41 g
Serine:1.16 g
Tyrosine:0.94 g
Fats Total:4.72 g
Saturated fatty acids:1.69 g
Monounsaturated fatty acids:2 g
Polyunsaturated fatty acids:0.17 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]:4 mg
Dodecanoic/Lauric [12:0]:4 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.12 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:1.05 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.50 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]:0.18 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:1.80 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:2 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.13 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:20 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]:20 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:1.21 g
Caffeine:~
Theobromine:~
Product Type:Beef
Weight Watchers Points:4 point(s)
Atkins Diet (Induction) Rating:4 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:3 / 10
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Did you know?...Prolonged cooking takes the flavor out of onions. Cook only until they're tender when tested with a fork.
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