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Beef, chuck, clod roast, separable lean only, trimmed to 0" fat, all grades, cooked, roasted

146 calories in 3 oz ( 1 serving )

Calories in Beef, chuck, clod roast, separable lean only, trimmed to 0
Beef, chuck, clod roast, separable lean only, trimmed to 0" fat, all grades, cooked, roasted Suggest a better name
146 calories in 3 oz ( 1 serving )
3 oz = 85g ≈ 0.187lb ≈ 3.00oz
1.72 calories / gram
3 Weight Watchers points
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Calorie Sources:67% proteins; 33% fats
Fats:5.39 g (49 calories, 6% by weight)
Carbohydrates:~
Proteins:22.80 g (97 calories, 27% by weight)
Alcohol:~
Water:54.67 g (64% by weight)
Fat Composition:59% monounsaturated; 36% saturated; 5% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:56.95 mg
Caffeine:~
Serving Sizes: 100 g
3 oz ( 1 serving )
1 lb
Refuse:10 %
Refuse Description:Bone and heavy connective tissue, 4%, separable fat, 6%
Food Group:Beef Products
USDA #:23514
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Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:76.50 mcg
Vitamin B-2:212.50 mcg
Vitamin B-3:2.99 mg
Vitamin B-5:~
Vitamin B-6:229.50 mcg
Vitamin B-9:8.50 mcg
Food folate:8.50 mcg
Dietary Folate Equivalent:8.50 mcg
Folic acid:~
Vitamin B-12:2.61 mcg
Added Vitamin B-12:~
Choline:86.87 mg
Vitamin C:~
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:144.50 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):5.95 mg
Copper (Cu):85 mcg
Fluoride (F):~
Iron (Fe):2.72 mg
Magnesium (Mg):18.70 mg
Manganese (Mn):~
Phosphorus (P):0.19 g
Potassium (K):0.33 g
Selenium (Se):25.50 mcg
Sodium (Na):62.90 mg
Zinc (Zn):5.43 mg
Cholesterol:56.95 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:22.80 g
Essential amino acids
Phenylalanine:0.99 g
Leucine:2.01 g
Methionine:0.65 g
Lysine:2.13 g
Isoleucine:1.17 g
Valine:1.23 g
Threonine:1.05 g
Tryptophan:0.24 g
Histidine:0.73 g
Arginine:1.53 g
Non-essential amino acids
Alanine:1.38 g
Aspartic acid:2.27 g
Betaine:~
Cystine:0.24 g
Glutamic acid:3.65 g
Glycine:1.08 g
Hydroxyproline:0.10 g
Proline:0.96 g
Serine:0.91 g
Tyrosine:0.83 g
Fats Total:5.39 g
Saturated fatty acids:1.73 g
Monounsaturated fatty acids:2.78 g
Polyunsaturated fatty acids:0.24 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]:0.10 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:1.04 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.57 g
Eicosanoic/Arachidic [20:0]:8.50 mg
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:34 mg
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:0.16 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:2.58 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]:0.19 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:25.50 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]:25.50 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:1.02 g
Caffeine:~
Theobromine:~
Product Type:Beef
Weight Watchers Points:3 point(s)
Atkins Diet (Induction) Rating:6 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:3 / 10
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Did you know?...To determine whether an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it is fresh-if it rises to the surface, throw it away.
Related: Beef, chuck, clod roast, separable lean only, trimmed to 1/4" fat, all grades, raw
Beef, chuck, clod roast, separable lean only, trimmed to 1/4" fat, all grades, cooked, roasted
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