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Beef, round, bottom round , roast, separable lean only, trimmed to 1/8" fat, select, cooked, roasted

164 calories in 100 g

Calories in Beef, round, bottom round , roast, separable lean only, trimmed to 1/8
Beef, round, bottom round , roast, separable lean only, trimmed to 1/8" fat, select, cooked, roasted Suggest a better name
164 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
1.64 calories / gram
4 Weight Watchers points
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Calorie Sources:74% proteins; 26% fats
Fats:4.67 g (42 calories, 5% by weight)
Carbohydrates:~
Proteins:28.45 g (121 calories, 28% by weight)
Alcohol:~
Water:66.61 g (67% by weight)
Fat Composition:52% monounsaturated; 43% saturated; 5% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:61 mg
Caffeine:~
Serving Sizes: 100 g
1 oz
Common Name:URMIS #1464
Refuse:12 %
Refuse Description:Bone and connective tissue 3.32%, separable fat 9.02%
Food Group:Beef Products
USDA #:23590
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Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:60 mcg
Vitamin B-2:150 mcg
Vitamin B-3:4.89 mg
Vitamin B-5:560 mcg
Vitamin B-6:370 mcg
Vitamin B-9:10 mcg
Food folate:10 mcg
Dietary Folate Equivalent:10 mcg
Folic acid:~
Vitamin B-12:1.46 mcg
Added Vitamin B-12:~
Choline:0.11 g
Vitamin C:~
Vitamin D:3
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):0.10 mcg
Vitamin D (D2 + D3):0.10 mcg
Vitamin E:360 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:1.30 mcg
Calcium (Ca):6 mg
Copper (Cu):70 mcg
Fluoride (F):~
Iron (Fe):2.35 mg
Magnesium (Mg):19 mg
Manganese (Mn):10 mcg
Phosphorus (P):0.18 g
Potassium (K):0.24 g
Selenium (Se):35.60 mcg
Sodium (Na):38 mg
Zinc (Zn):4.92 mg
Cholesterol:61 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:28.45 g
Essential amino acids
Phenylalanine:1.12 g
Leucine:2.26 g
Methionine:0.74 g
Lysine:2.40 g
Isoleucine:1.29 g
Valine:1.41 g
Threonine:1.13 g
Tryptophan:0.18 g
Histidine:0.90 g
Arginine:1.84 g
Non-essential amino acids
Alanine:1.72 g
Aspartic acid:2.59 g
Betaine:~
Cystine:0.36 g
Glutamic acid:4.27 g
Glycine:1.73 g
Hydroxyproline:0.29 g
Proline:1.35 g
Serine:1.12 g
Tyrosine:0.90 g
Fats Total:4.67 g
Saturated fatty acids:1.60 g
Monounsaturated fatty acids:1.95 g
Polyunsaturated fatty acids:0.18 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 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.49 g
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:0.18 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:1.76 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:1 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.14 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:10 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]:20 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:1.15 g
Caffeine:~
Theobromine:~
Product Type:Beef
Weight Watchers Points:4 point(s)
Atkins Diet (Induction) Rating:4 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:3 / 10
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Did you know?...Ultraviolet light from sunlight is responsible for the production of Vitamin D in the human body. Many anthropologists theorize that this fact accounts for the differences in skin color between different races of people. The theory suggests that as early humans migrated north from Africa into areas with decreased amounts of sunlight, skin tones lightened to increase Vitamin D absorption.
Related: Beef, short loin, top loin, steak, separable lean only, trimmed to 1/8" fat, select, cooked, broiled
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