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Roast Beef Nutrition Facts

179 calories in 100 g

Calories in Roast Beef
Beef, bottom sirloin, tri-tip roast, separable lean only, trimmed to 0" fat, select, cooked, roasted
179 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
1.79 calories / gram
4 Weight Watchers points
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Calorie Sources:65% proteins; 35% fats
Fats:6.95 g (63 calories, 7% by weight)
Carbohydrates:~
Proteins:27.17 g (116 calories, 27% by weight)
Alcohol:~
Water:65.55 g (66% by weight)
Fat Composition:56% monounsaturated; 40% saturated; 4% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:59 mg
Caffeine:~
Serving Sizes: 100 g
1 roast (yield from 666 g raw meat)
Common Name:URMIS #1429
Refuse:6 %
Refuse Description:Bone and connective tissue 1%, sep fat 5%
Food Group:Beef Products
USDA #:23649
Tags: roast beef;
Related Foods: Beef, cured, corned beef, brisket, cooked
Calories in Bottom Sirloin
Calories in Cured Beef
Calories in Filet Mignon
Calories in Inside Skirt Steak
Calories in Jerky
Calories in T-bone Steak
Calories in Tri-tip Steak
Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:70 mcg
Vitamin B-2:140 mcg
Vitamin B-3:7.93 mg
Vitamin B-5:530 mcg
Vitamin B-6:600 mcg
Vitamin B-9:9 mcg
Food folate:9 mcg
Dietary Folate Equivalent:9 mcg
Folic acid:~
Vitamin B-12:1.30 mcg
Added Vitamin B-12:~
Choline:0.10 g
Vitamin C:~
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:370 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:1.30 mcg
Calcium (Ca):20 mg
Copper (Cu):70 mcg
Fluoride (F):~
Iron (Fe):1.68 mg
Magnesium (Mg):24 mg
Manganese (Mn):10 mcg
Phosphorus (P):0.22 g
Potassium (K):0.36 g
Selenium (Se):34.10 mcg
Sodium (Na):58 mg
Zinc (Zn):5 mg
Cholesterol:59 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:27.17 g
Essential amino acids
Phenylalanine:1.07 g
Leucine:2.16 g
Methionine:0.70 g
Lysine:2.29 g
Isoleucine:1.23 g
Valine:1.34 g
Threonine:1.08 g
Tryptophan:0.17 g
Histidine:0.86 g
Arginine:1.75 g
Non-essential amino acids
Alanine:1.65 g
Aspartic acid:2.47 g
Betaine:13.60 mg
Cystine:0.35 g
Glutamic acid:4.07 g
Glycine:1.65 g
Hydroxyproline:0.28 g
Proline:1.29 g
Serine:1.07 g
Tyrosine:0.86 g
Fats Total:6.95 g
Saturated fatty acids:2.51 g
Monounsaturated fatty acids:3.50 g
Polyunsaturated fatty acids:0.22 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]:7 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.14 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:1.60 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.76 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]:0.20 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:3.29 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]:0.17 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:20 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:1.09 g
Caffeine:~
Theobromine:~
Product Type:Roast
Weight Watchers Points:4 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?...Despite their frequent appearance in major Renaissance paintings, oranges were not eaten at the Last Supper, simply because they were not available. Returning Crusaders reported seeing oranges in the "holy lands," which must have influenced Titian, Boticelli, and other artists. But that was more than 1,000 years after the Crucifixion. During that time, citrous fruits had been introduced to the Mediterranean countries from China.
Related: Beef, bottom sirloin, tri-tip roast, separable lean only, trimmed to 0" fat, choice, raw
Bottom Sirloin
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