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Beef, chuck, top blade, separable lean only, trimmed to 0" fat, select, cooked, broiled

184 calories in 100 g

Calories in Beef, chuck, top blade, separable lean only, trimmed to 0
Beef, chuck, top blade, separable lean only, trimmed to 0" fat, select, cooked, broiled Suggest a better name
184 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
1.84 calories / gram
4 Weight Watchers points
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Calorie Sources:61% proteins; 39% fats
Fats:8 g (72 calories, 8% by weight)
Carbohydrates:~
Proteins:26.16 g (112 calories, 26% by weight)
Alcohol:~
Water:64.32 g (64% by weight)
Fat Composition:52% monounsaturated; 43% saturated; 5% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:66 mg
Caffeine:~
Serving Sizes: 100 g
3 oz ( 1 serving )
Common Name:URMIS #1144, Top Blade Roast, Boneless
Refuse:19 %
Refuse Description:Bone and heavy connective tissue, 16%, separable fat, 3%
Food Group:Beef Products
USDA #:13967
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Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:140 mcg
Vitamin B-2:220 mcg
Vitamin B-3:4.04 mg
Vitamin B-5:~
Vitamin B-6:470 mcg
Vitamin B-9:9 mcg
Food folate:9 mcg
Dietary Folate Equivalent:9 mcg
Folic acid:~
Vitamin B-12:3.78 mcg
Added Vitamin B-12:~
Choline:99.60 mg
Vitamin C:~
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:160 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):7 mg
Copper (Cu):110 mcg
Fluoride (F):~
Iron (Fe):2.80 mg
Magnesium (Mg):24 mg
Manganese (Mn):~
Phosphorus (P):0.22 g
Potassium (K):0.30 g
Selenium (Se):20 mcg
Sodium (Na):68 mg
Zinc (Zn):8.92 mg
Cholesterol:66 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:26.16 g
Essential amino acids
Phenylalanine:1.13 g
Leucine:2.31 g
Methionine:0.74 g
Lysine:2.45 g
Isoleucine:1.35 g
Valine:1.41 g
Threonine:1.20 g
Tryptophan:0.28 g
Histidine:0.84 g
Arginine:1.76 g
Non-essential amino acids
Alanine:1.58 g
Aspartic acid:2.60 g
Betaine:~
Cystine:0.28 g
Glutamic acid:4.19 g
Glycine:1.24 g
Hydroxyproline:0.12 g
Proline:1.10 g
Serine:1.05 g
Tyrosine:0.95 g
Fats Total:8 g
Saturated fatty acids:2.71 g
Monounsaturated fatty acids:3.33 g
Polyunsaturated fatty acids:0.31 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]:~
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.17 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:1.59 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.94 g
Eicosanoic/Arachidic [20:0]:10 mg
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:60 mg
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:0.17 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:3.10 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.25 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:20 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]:40 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:1.21 g
Caffeine:~
Theobromine:~
Product Type:Beef
Weight Watchers Points:4 point(s)
Atkins Diet (Induction) Rating:8 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:2 / 10
Shorter URL for this page:http://calobonga.com/_4dz
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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