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Beef, chuck, arm pot roast, separable lean and fat, trimmed to 1/8" fat, choice, cooked, braised

263 calories in 3 oz

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, choice, cooked, braised Suggest a better name
263 calories in 3 oz
3 oz = 85g ≈ 0.187lb ≈ 3.00oz
3.09 calories / gram
7 Weight Watchers points
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Calorie Sources:58% fats; 42% proteins
Fats:16.94 g (153 calories, 20% by weight)
Carbohydrates:~
Proteins:25.67 g (110 calories, 30% by weight)
Alcohol:~
Water:41.95 g (49% by weight)
Fat Composition:50% monounsaturated; 46% saturated; 4% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:69.70 mg
Caffeine:~
Serving Sizes: 100 g
3 oz
Common Name:URMIS #1864
Refuse:30 %
Refuse Description:Bone and connective tissue
Food Group:Beef Products
USDA #:13812
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Calories in Turkey Fat
Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:42.50 mcg
Vitamin B-2:161.50 mcg
Vitamin B-3:3.58 mg
Vitamin B-5:501.50 mcg
Vitamin B-6:246.50 mcg
Vitamin B-9:7.65 mcg
Food folate:7.65 mcg
Dietary Folate Equivalent:7.65 mcg
Folic acid:~
Vitamin B-12:2.09 mcg
Added Vitamin B-12:~
Choline:97.75 mg
Vitamin C:~
Vitamin D:11
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):0.25 mcg
Vitamin D (D2 + D3):0.25 mcg
Vitamin E:459 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:1.61 mcg
Calcium (Ca):13.60 mg
Copper (Cu):93.50 mcg
Fluoride (F):19.04 mcg
Iron (Fe):2.22 mg
Magnesium (Mg):17 mg
Manganese (Mn):8.50 mcg
Phosphorus (P):0.15 g
Potassium (K):0.20 g
Selenium (Se):23.63 mcg
Sodium (Na):41.65 mg
Zinc (Zn):5.84 mg
Cholesterol:69.70 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:25.67 g
Essential amino acids
Phenylalanine:1 g
Leucine:2.03 g
Methionine:0.66 g
Lysine:2.16 g
Isoleucine:1.16 g
Valine:1.27 g
Threonine:1.02 g
Tryptophan:0.16 g
Histidine:0.82 g
Arginine:1.65 g
Non-essential amino acids
Alanine:1.55 g
Aspartic acid:2.33 g
Betaine:12.84 mg
Cystine:0.32 g
Glutamic acid:3.83 g
Glycine:1.56 g
Hydroxyproline:0.26 g
Proline:1.22 g
Serine:1 g
Tyrosine:0.81 g
Fats Total:16.94 g
Saturated fatty acids:6.72 g
Monounsaturated fatty acids:7.29 g
Polyunsaturated fatty acids:0.62 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]:42.50 mg
Dodecanoic/Lauric [12:0]:42.50 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.54 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:4.11 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:1.96 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]:0.71 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:6.55 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:25.50 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.42 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.18 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]:17 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:0.79 g
Caffeine:~
Theobromine:~
Product Type:Beef
Weight Watchers Points:7 point(s)
Atkins Diet (Induction) Rating:10 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:2 / 10
Shorter URL for this page:http://calobonga.com/_4sk
Did you know?...Whenever barbecuing, use tongs to turn the meat. A fork should never be used.
Related: Beef, chuck, arm pot roast, separable lean and fat, trimmed to 1/8" fat, choice, raw
Beef, chuck, arm pot roast, separable lean and fat, trimmed to 1/8" fat, select, raw
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