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Flat Half Nutrition Facts

1098 calories in 1 steak (yield from raw steak weighing 550 g)

Calories in Flat Half
Beef, brisket, flat half, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, braised
1098 calories in 1 steak (yield from raw steak weighing 550 g)
1 steak = 380g ≈ 0.838lb ≈ 13.40oz
2.89 calories / gram
28 Weight Watchers points
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Calorie Sources:57% fats; 43% proteins
Fats:70.00 g (631 calories, 18% by weight)
Proteins:109.52 g (468 calories, 29% by weight)
Water:199.42 g (52% by weight)
Fat Composition:50% monounsaturated; 46% saturated; 4% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:0.29 g
Serving Sizes: 100 g
1 steak (yield from raw steak weighing 550 g)
3 oz
Food Group:Beef Products
USDA #:13806
Tags: beef;
Related Foods: Calories in Beef Brain
Calories in Beef Gravy
Calories in Corned Beef
Calories in Cured Beef
Calories in Grass Fed Ground Beef
Calories in Ground Beef
Calories in Roast Beef
Calories in Roast Beef Sandwich
Vitamin A:0 IU
Retinol Activity Equivalent:~
Lutein + Zeaxanthin:~
Vitamin B-1:190 mcg
Vitamin B-2:646 mcg
Vitamin B-3:15.50 mg
Vitamin B-5:2.13 mg
Vitamin B-6:1.06 mg
Vitamin B-9:34.20 mcg
Food folate:34.20 mcg
Dietary Folate Equivalent:34.20 mcg
Folic acid:~
Vitamin B-12:8.06 mcg
Added Vitamin B-12:~
Choline:0.42 g
Vitamin C:~
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:1.94 mg
Added α-Tocopherol:~
Vitamin K:6.84 mcg
Calcium (Ca):60.80 mg
Copper (Cu):380 mcg
Fluoride (F):~
Iron (Fe):9.23 mg
Magnesium (Mg):72.20 mg
Manganese (Mn):38 mcg
Phosphorus (P):0.67 g
Potassium (K):0.88 g
Selenium (Se):102.98 mcg
Sodium (Na):0.18 g
Zinc (Zn):25.42 mg
Cholesterol:0.29 g
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Proteins Total:109.52 g
Essential amino acids
Phenylalanine:4.10 g
Leucine:8.32 g
Methionine:2.70 g
Lysine:8.82 g
Isoleucine:4.75 g
Valine:5.17 g
Threonine:4.18 g
Tryptophan:0.68 g
Histidine:3.31 g
Arginine:6.76 g
Non-essential amino acids
Alanine:6.35 g
Aspartic acid:9.50 g
Betaine:54.72 mg
Cystine:1.33 g
Glutamic acid:15.69 g
Glycine:6.35 g
Hydroxyproline:1.06 g
Proline:4.98 g
Serine:4.10 g
Tyrosine:3.31 g
Fats Total:70.00 g
Saturated fatty acids:27.74 g
Monounsaturated fatty acids:30.13 g
Polyunsaturated fatty acids:2.58 g
Trans fatty acids:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:0.19 g
Dodecanoic/Lauric [12:0]:0.15 g
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:2.20 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:16.99 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:8.13 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]:2.93 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:27.09 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:0.11 g
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:1.71 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.76 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]:76 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:3.57 g
Product Type:Flat
Weight Watchers Points:28 point(s)
Atkins Diet (Induction) Rating:10 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:2 / 10
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Did you know?...Pasta made its way to the New World through the English who found it while traveling through Italy. The English made pasta by cooking it for about a half an hour and then smothering it with cream sauce and cheese. This was the beginning of Macaroni and Cheese.
Related: Beef, brisket, flat half, separable lean and fat, trimmed to 1/8" fat, all grades, raw
Beef, brisket, point half, separable lean and fat, trimmed to 1/8" fat, all grades, raw
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