Beef, brisket, whole, separable lean and fat, trimmed to 1/8" fat, all grades, raw

1139 calories in 1 lb

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Calories in Beef, brisket, whole, separable lean and fat, trimmed to 1/8
Beef, brisket, whole, separable lean and fat, trimmed to 1/8" fat, all grades, raw Suggest a better name
1139 calories in 1 lb
1 lb = 454g ≈ 1.000lb ≈ 16.00oz
2.51 calories / gram
30 Weight Watchers points
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Calorie Sources:69% fats; 31% proteins
Fats:86.46 g (780 calories, 19% by weight)
Carbohydrates:~
Proteins:83.55 g (357 calories, 18% by weight)
Alcohol:~
Water:277.06 g (61% by weight)
Fat Composition:51% monounsaturated; 45% saturated; 4% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:0.31 g
Caffeine:~
Serving Sizes: 100 g
1 oz
1 lb
Refuse:1 %
Refuse Description:Connective tissue
Food Group:Beef Products
USDA #:13803
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Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:408.24 mcg
Vitamin B-2:680.40 mcg
Vitamin B-3:15.79 mg
Vitamin B-5:1.41 mg
Vitamin B-6:1.72 mg
Vitamin B-9:27.22 mcg
Food folate:27.22 mcg
Dietary Folate Equivalent:27.22 mcg
Folic acid:~
Vitamin B-12:10.21 mcg
Added Vitamin B-12:~
Choline:0.35 g
Vitamin C:~
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:~
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):27.22 mg
Copper (Cu):317.52 mcg
Fluoride (F):~
Iron (Fe):7.71 mg
Magnesium (Mg):86.18 mg
Manganese (Mn):45.36 mcg
Phosphorus (P):0.80 g
Potassium (K):1.28 g
Selenium (Se):72.58 mcg
Sodium (Na):0.31 g
Zinc (Zn):16.83 mg
Cholesterol:0.31 g
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:83.55 g
Essential amino acids
Phenylalanine:3.22 g
Leucine:6.58 g
Methionine:2.13 g
Lysine:6.94 g
Isoleucine:3.72 g
Valine:4.04 g
Threonine:3.63 g
Tryptophan:0.91 g
Histidine:2.86 g
Arginine:5.26 g
Non-essential amino acids
Alanine:5.03 g
Aspartic acid:7.62 g
Betaine:51.26 mg
Cystine:0.91 g
Glutamic acid:12.52 g
Glycine:4.54 g
Hydroxyproline:~
Proline:3.67 g
Serine:3.18 g
Tyrosine:2.77 g
Fats Total:86.46 g
Saturated fatty acids:34.16 g
Monounsaturated fatty acids:38.65 g
Polyunsaturated fatty acids:2.99 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]:0.27 g
Dodecanoic/Lauric [12:0]:0.18 g
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:2.81 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:20.82 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:10.07 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]:4.54 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:33.97 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:90.72 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:1.91 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.95 g
[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]:0.14 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]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:3.99 g
Caffeine:~
Theobromine:~
Product Type:Beef
Weight Watchers Points:30 point(s)
Atkins Diet (Induction) Rating:8 / 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, composite of trimmed retail cuts, separable lean and fat, trimmed to 1/8" fat, prime, cooked
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