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Beef, chuck, clod roast, separable lean and fat, trimmed to 0" fat, choice, cooked, roasted

980 calories in 1 lb

Calories in Beef, chuck, clod roast, separable lean and fat, trimmed to 0
Beef, chuck, clod roast, separable lean and fat, trimmed to 0" fat, choice, cooked, roasted Suggest a better name
980 calories in 1 lb
1 lb = 454g ≈ 1.000lb ≈ 16.00oz
2.16 calories / gram
24 Weight Watchers points
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Calorie Sources:51% fats; 49% proteins
Fats:55.61 g (502 calories, 12% by weight)
Carbohydrates:~
Proteins:111.63 g (477 calories, 25% by weight)
Alcohol:~
Water:273.88 g (60% by weight)
Fat Composition:55% monounsaturated; 40% saturated; 4% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:0.30 g
Caffeine:~
Serving Sizes: 100 g
3 oz ( 1 serving )
1 lb
Common Name:URMIS #1947
Refuse:4 %
Refuse Description:Bone and heavy connective tissue, 4%
Food Group:Beef Products
USDA #:23528
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Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:362.88 mcg
Vitamin B-2:1.04 mg
Vitamin B-3:14.74 mg
Vitamin B-5:45.36 mcg
Vitamin B-6:1.13 mg
Vitamin B-9:40.82 mcg
Food folate:40.82 mcg
Dietary Folate Equivalent:40.82 mcg
Folic acid:~
Vitamin B-12:12.93 mcg
Added Vitamin B-12:~
Choline:0.43 g
Vitamin C:~
Vitamin D:32
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):0.91 mcg
Vitamin D (D2 + D3):0.91 mcg
Vitamin E:680.40 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):36.29 mg
Copper (Cu):408.24 mcg
Fluoride (F):~
Iron (Fe):13.70 mg
Magnesium (Mg):90.72 mg
Manganese (Mn):4.54 mcg
Phosphorus (P):0.95 g
Potassium (K):1.65 g
Selenium (Se):131.09 mcg
Sodium (Na):0.32 g
Zinc (Zn):26.99 mg
Cholesterol:0.30 g
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:111.63 g
Essential amino acids
Phenylalanine:4.81 g
Leucine:9.80 g
Methionine:3.13 g
Lysine:10.43 g
Isoleucine:5.72 g
Valine:5.99 g
Threonine:5.13 g
Tryptophan:1.18 g
Histidine:3.58 g
Arginine:7.48 g
Non-essential amino acids
Alanine:6.71 g
Aspartic acid:11.07 g
Betaine:~
Cystine:1.18 g
Glutamic acid:17.83 g
Glycine:5.31 g
Hydroxyproline:0.45 g
Proline:4.72 g
Serine:4.45 g
Tyrosine:4.04 g
Fats Total:55.61 g
Saturated fatty acids:19.41 g
Monounsaturated fatty acids:26.63 g
Polyunsaturated fatty acids:2.09 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]:90.72 mg
Dodecanoic/Lauric [12:0]:90.72 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:1.36 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:11.93 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:5.85 g
Eicosanoic/Arachidic [20:0]:40.82 mg
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:0.14 g
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:2.04 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:24.31 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:45.36 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:1.45 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.50 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]:45.36 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:4.85 g
Caffeine:~
Theobromine:~
Product Type:Beef
Weight Watchers Points:24 point(s)
Atkins Diet (Induction) Rating:10 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:1 / 10
Shorter URL for this page:http://calobonga.com/_4KN
Did you know?...The plant pigment that gives carrots and other vegetables their vivid orange color is Beta-Carotene. Fruits and Vegetables that are yellow/orange in color contain Beta-Carotene and carrots are one of the richest in this nutrient. Our bodies convert Beta-Carotene into Vitamin A.
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Beef, chuck, clod roast, separable lean and fat, trimmed to 0" fat, select, cooked, roasted
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