Beef, chuck, clod steak, separable lean and fat, trimmed to 0" fat, USDA choice, cooked, braised

231 calories in 100 g

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Calories in Beef, chuck, clod steak, separable lean and fat, trimmed to 0
Beef, chuck, clod steak, separable lean and fat, trimmed to 0" fat, USDA choice, cooked, braised Suggest a better name
231 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
2.31 calories / gram
6 Weight Watchers points
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Calorie Sources:52% proteins; 48% fats
Fats:12.28 g (111 calories, 12% by weight)
Carbohydrates:~
Proteins:28.06 g (120 calories, 28% by weight)
Alcohol:~
Water:56.27 g (56% by weight)
Fat Composition:55% monounsaturated; 41% saturated; 4% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:89 mg
Caffeine:~
Serving Sizes: 100 g
3 oz ( 1 serving )
1 lb
Common Name:URMIS #1948
Refuse:6 %
Refuse Description:Bone and heavy connective tissue, 6%
Food Group:Beef Products
USDA #:23533
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Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:70 mcg
Vitamin B-2:230 mcg
Vitamin B-3:2.74 mg
Vitamin B-5:10 mcg
Vitamin B-6:200 mcg
Vitamin B-9:7 mcg
Food folate:7 mcg
Dietary Folate Equivalent:7 mcg
Folic acid:~
Vitamin B-12:2.80 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:~
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:180 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):8 mg
Copper (Cu):120 mcg
Fluoride (F):~
Iron (Fe):3.63 mg
Magnesium (Mg):21 mg
Manganese (Mn):1 mcg
Phosphorus (P):0.19 g
Potassium (K):0.29 g
Selenium (Se):29 mcg
Sodium (Na):54 mg
Zinc (Zn):6.76 mg
Cholesterol:89 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:28.06 g
Essential amino acids
Phenylalanine:1.21 g
Leucine:2.47 g
Methionine:0.79 g
Lysine:2.62 g
Isoleucine:1.44 g
Valine:1.51 g
Threonine:1.29 g
Tryptophan:0.30 g
Histidine:0.90 g
Arginine:1.88 g
Non-essential amino acids
Alanine:1.69 g
Aspartic acid:2.79 g
Betaine:~
Cystine:0.30 g
Glutamic acid:4.49 g
Glycine:1.34 g
Hydroxyproline:0.12 g
Proline:1.18 g
Serine:1.12 g
Tyrosine:1.02 g
Fats Total:12.28 g
Saturated fatty acids:4.15 g
Monounsaturated fatty acids:5.63 g
Polyunsaturated fatty acids:0.46 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]:20 mg
Dodecanoic/Lauric [12:0]:10 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.29 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:2.56 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:1.24 g
Eicosanoic/Arachidic [20:0]:10 mg
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:40 mg
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:0.43 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:5.14 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:10 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.33 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.10 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]:10 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:1.12 g
Caffeine:~
Theobromine:~
Product Type:Beef
Weight Watchers Points:6 point(s)
Atkins Diet (Induction) Rating:10 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:1 / 10
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Did you know?...Pasteurization is the process of heating food for the purpose of killing harmful bacteria, viruses, etc. and was named after its inventor, Louis Pasteur.
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Beef, chuck, clod steak, separable lean and fat, trimmed to 0" fat, USDA select, cooked, braised
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