Inside Skirt Steak Nutrition Facts

998 calories in 1 lb

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Calories in Inside Skirt Steak
Beef, plate, inside skirt steak, separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled
998 calories in 1 lb
1 lb = 454g ≈ 1.000lb ≈ 16.00oz
2.20 calories / gram
25 Weight Watchers points
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Calorie Sources:51% proteins; 49% fats
Fats:54.66 g (493 calories, 12% by weight)
Carbohydrates:~
Proteins:118.53 g (506 calories, 26% by weight)
Alcohol:~
Water:273.70 g (60% by weight)
Fat Composition:54% monounsaturated; 42% saturated; 4% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:0.27 g
Caffeine:~
Serving Sizes: 100 g
3 oz ( 1 serving )
1 lb
Common Name:Plate Skirt Steak
Food Group:Beef Products
USDA #:23540
Tags: beef; plate;
Related Foods: Calories in Beef Tenderloin
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Calories in Inside Skirt Steak
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Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:408.24 mcg
Vitamin B-2:861.84 mcg
Vitamin B-3:16.96 mg
Vitamin B-5:22.68 mcg
Vitamin B-6:1.45 mg
Vitamin B-9:31.75 mcg
Food folate:31.75 mcg
Dietary Folate Equivalent:31.75 mcg
Folic acid:~
Vitamin B-12:16.87 mcg
Added Vitamin B-12:~
Choline:0.45 g
Vitamin C:~
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:453.60 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):49.90 mg
Copper (Cu):408.24 mcg
Fluoride (F):~
Iron (Fe):12.56 mg
Magnesium (Mg):0.11 g
Manganese (Mn):~
Phosphorus (P):1.04 g
Potassium (K):1.31 g
Selenium (Se):89.81 mcg
Sodium (Na):0.34 g
Zinc (Zn):32.80 mg
Cholesterol:0.27 g
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:118.53 g
Essential amino acids
Phenylalanine:5.13 g
Leucine:10.43 g
Methionine:3.36 g
Lysine:11.07 g
Isoleucine:6.08 g
Valine:6.40 g
Threonine:5.44 g
Tryptophan:1.27 g
Histidine:3.81 g
Arginine:7.94 g
Non-essential amino acids
Alanine:7.12 g
Aspartic acid:11.79 g
Betaine:~
Cystine:1.27 g
Glutamic acid:18.96 g
Glycine:5.62 g
Hydroxyproline:0.50 g
Proline:4.99 g
Serine:4.72 g
Tyrosine:4.31 g
Fats Total:54.66 g
Saturated fatty acids:21.14 g
Monounsaturated fatty acids:27.44 g
Polyunsaturated fatty acids:1.95 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]:40.82 mg
Dodecanoic/Lauric [12:0]:45.36 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:1.45 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:12.66 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:6.80 g
Eicosanoic/Arachidic [20:0]:45.36 mg
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:0.36 g
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:1.77 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:25.22 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:27.22 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:1.54 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.27 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]:90.72 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:Inside
Weight Watchers Points:25 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?...The nutritional value of squash and pumpkin Seeds improves with age. These Seeds are among the few foods that increase in nutritive value as they decompose. According to tests made at the Massachusetts Experimental Station, squash and pumpkin Seeds stored for more than five months show a marked increase in protein content.
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