Beef, chuck, clod roast, separable lean only, trimmed to 1/4" fat, all grades, cooked, roasted

147 calories in 3 oz ( 1 serving )

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Calories in Beef, chuck, clod roast, separable lean only, trimmed to 1/4
Beef, chuck, clod roast, separable lean only, trimmed to 1/4" fat, all grades, cooked, roasted Suggest a better name
147 calories in 3 oz ( 1 serving )
3 oz = 85g ≈ 0.187lb ≈ 3.00oz
1.73 calories / gram
3 Weight Watchers points
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Calorie Sources:65% proteins; 35% fats
Fats:5.74 g (52 calories, 7% by weight)
Carbohydrates:~
Proteins:22.41 g (96 calories, 26% by weight)
Alcohol:~
Water:55.18 g (65% by weight)
Fat Composition:58% monounsaturated; 37% saturated; 5% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:60.35 mg
Caffeine:~
Serving Sizes: 100 g
3 oz ( 1 serving )
1 lb
Refuse:19 %
Refuse Description:Bone and heavy connective tissue, 8%, separable fat, 11%
Food Group:Beef Products
USDA #:23515
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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-1:68 mcg
Vitamin B-2:204 mcg
Vitamin B-3:2.94 mg
Vitamin B-5:~
Vitamin B-6:229.50 mcg
Vitamin B-9:7.65 mcg
Food folate:7.65 mcg
Dietary Folate Equivalent:7.65 mcg
Folic acid:~
Vitamin B-12:2.57 mcg
Added Vitamin B-12:~
Choline:~
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):2.63 mg
Magnesium (Mg):18.70 mg
Manganese (Mn):~
Phosphorus (P):0.18 g
Potassium (K):0.32 g
Selenium (Se):25.50 mcg
Sodium (Na):60.35 mg
Zinc (Zn):5.43 mg
Cholesterol:60.35 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:22.41 g
Essential amino acids
Phenylalanine:0.97 g
Leucine:1.98 g
Methionine:0.63 g
Lysine:2.10 g
Isoleucine:1.16 g
Valine:1.21 g
Threonine:1.03 g
Tryptophan:0.24 g
Histidine:0.72 g
Arginine:1.50 g
Non-essential amino acids
Alanine:1.35 g
Aspartic acid:2.23 g
Betaine:~
Cystine:0.24 g
Glutamic acid:3.59 g
Glycine:1.06 g
Hydroxyproline:0.10 g
Proline:0.94 g
Serine:0.89 g
Tyrosine:0.82 g
Fats Total:5.74 g
Saturated fatty acids:1.82 g
Monounsaturated fatty acids:2.80 g
Polyunsaturated fatty acids:0.25 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]:0.11 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:1.11 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.58 g
Eicosanoic/Arachidic [20:0]:8.50 mg
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:42.50 mg
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:0.17 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]:17 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:0.99 g
Caffeine:~
Theobromine:~
Product Type:Beef
Weight Watchers Points:3 point(s)
Atkins Diet (Induction) Rating:7 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:3 / 10
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Did you know?...In the United States, broccoli was probably first grown by immigrants from Italy in home gardens in Brooklyn, New York. In 1923, a group of Italian vegetable farmers in Northern California started to grow broccoli commercially and in a few years they were shipping fresh broccoli to Boston and New York.
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