Beef, chuck, arm pot roast, separable lean and fat, trimmed to 1/8" fat, all grades, raw

69 calories in 1 oz

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Calories in Beef, chuck, arm pot roast, separable lean and fat, trimmed to 1/8
Beef, chuck, arm pot roast, separable lean and fat, trimmed to 1/8" fat, all grades, raw Suggest a better name
69 calories in 1 oz
1 oz = 28g ≈ 0.063lb ≈ 1.00oz
2.44 calories / gram
2 Weight Watchers points
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Calorie Sources:66% fats; 34% proteins
Fats:5.10 g (46 calories, 18% by weight)
Carbohydrates:~
Proteins:5.45 g (23 calories, 19% by weight)
Alcohol:~
Water:17.67 g (62% by weight)
Fat Composition:49% monounsaturated; 46% saturated; 4% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:18.71 mg
Caffeine:~
Serving Sizes: 100 g
1 oz
1 lb
Refuse:21 %
Refuse Description:Bone and connective tissue
Food Group:Beef Products
USDA #:13809
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Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:19.84 mcg
Vitamin B-2:36.85 mcg
Vitamin B-3:1.23 mg
Vitamin B-5:155.93 mcg
Vitamin B-6:127.57 mcg
Vitamin B-9:2.84 mcg
Food folate:2.84 mcg
Dietary Folate Equivalent:2.84 mcg
Folic acid:~
Vitamin B-12:0.47 mcg
Added Vitamin B-12:~
Choline:22.77 mg
Vitamin C:~
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:113.40 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:0.45 mcg
Calcium (Ca):4.82 mg
Copper (Cu):22.68 mcg
Fluoride (F):~
Iron (Fe):473.45 mcg
Magnesium (Mg):5.39 mg
Manganese (Mn):2.84 mcg
Phosphorus (P):49.33 mg
Potassium (K):82.22 mg
Selenium (Se):5.76 mcg
Sodium (Na):17.58 mg
Zinc (Zn):1.29 mg
Cholesterol:18.71 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:5.45 g
Essential amino acids
Phenylalanine:0.21 g
Leucine:0.42 g
Methionine:0.14 g
Lysine:0.45 g
Isoleucine:0.24 g
Valine:0.26 g
Threonine:0.21 g
Tryptophan:34.02 mg
Histidine:0.17 g
Arginine:0.34 g
Non-essential amino acids
Alanine:0.32 g
Aspartic acid:0.48 g
Betaine:3.35 mg
Cystine:68.04 mg
Glutamic acid:0.80 g
Glycine:0.32 g
Hydroxyproline:53.87 mg
Proline:0.25 g
Serine:0.21 g
Tyrosine:0.17 g
Fats Total:5.10 g
Saturated fatty acids:2.06 g
Monounsaturated fatty acids:2.18 g
Polyunsaturated fatty acids:0.19 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]:14.18 mg
Dodecanoic/Lauric [12:0]:8.51 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.16 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:1.24 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.63 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]:0.25 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:1.92 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:5.67 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.12 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:59.53 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]:5.67 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:0.24 g
Caffeine:~
Theobromine:~
Product Type:Beef
Weight Watchers Points:2 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?...When braising meat, cook it at a low temperature for a long time to keep the meat tender and have it retain all the juices.
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