Brisket Nutrition Facts

281 calories in 3 oz

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Calories in Brisket
Beef, brisket, whole, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, braised
281 calories in Brisket, 3 oz
3 oz = 85g ≈ 0.187lb ≈ 3.00oz
3.31 calories / gram
7 Weight Watchers points
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Calorie Sources:67% fats; 33% proteins
Fats:20.83 g (188 calories, 25% by weight)
Carbohydrates:~
Proteins:21.97 g (94 calories, 26% by weight)
Alcohol:~
Water:42.14 g (50% by weight)
Fat Composition:51% monounsaturated; 45% saturated; 4% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:79.05 mg
Caffeine:~
Serving Sizes: 100 g
1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse)
3 oz
Refuse:1 %
Refuse Description:Connective tissue
Food Group:Beef Products
USDA #:13804
Tags: beef;
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Calories in Beef Tongue
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Calories in Shank Crosscuts
Calories in Tri-tip Roast
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-3:2.78 mg
Vitamin B-5:263.50 mcg
Vitamin B-6:221 mcg
Vitamin B-9:5.95 mcg
Food folate:5.95 mcg
Dietary Folate Equivalent:5.95 mcg
Folic acid:~
Vitamin B-12:2.04 mcg
Added Vitamin B-12:~
Choline:83.72 mg
Vitamin C:~
Vitamin D:14
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):0.34 mcg
Vitamin D (D2 + D3):0.34 mcg
Vitamin E:161.50 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:1.61 mcg
Calcium (Ca):5.95 mg
Copper (Cu):85 mcg
Fluoride (F):~
Iron (Fe):2.09 mg
Magnesium (Mg):17 mg
Manganese (Mn):8.50 mcg
Phosphorus (P):0.18 g
Potassium (K):0.21 g
Selenium (Se):19.38 mcg
Sodium (Na):54.40 mg
Zinc (Zn):4.90 mg
Cholesterol:79.05 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:21.97 g
Essential amino acids
Phenylalanine:0.85 g
Leucine:1.73 g
Methionine:0.56 g
Lysine:1.83 g
Isoleucine:0.99 g
Valine:1.06 g
Threonine:0.95 g
Tryptophan:0.25 g
Histidine:0.75 g
Arginine:1.39 g
Non-essential amino acids
Alanine:1.32 g
Aspartic acid:2 g
Betaine:~
Cystine:0.25 g
Glutamic acid:3.30 g
Glycine:1.20 g
Hydroxyproline:~
Proline:0.97 g
Serine:0.83 g
Tyrosine:0.73 g
Fats Total:20.83 g
Saturated fatty acids:8.02 g
Monounsaturated fatty acids:9.26 g
Polyunsaturated fatty acids:0.72 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]:51 mg
Dodecanoic/Lauric [12:0]:51 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.66 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:4.99 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:2.28 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]:0.94 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:8.28 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:34 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.49 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.20 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]:34 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:0.78 g
Caffeine:~
Theobromine:~
Product Type:Brisket
Weight Watchers Points:7 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?...The condom - made originally of linen - was invented in the early 1500s.
Related: Beef, brisket, whole, separable lean and fat, trimmed to 1/8" fat, all grades, raw
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