Beef, chuck, blade roast, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.1 MG | 6% | |
| Riboflavin | 0.3 MG | 19% | |
| Niacin | 2.5 MG | 15% | |
| Pantothenic acid | 0.3 MG | 6% | |
| Vitamin B-6 | 0.3 MG | 15% | |
| Folate, total | 5 UG | 1% | |
| Vitamin B-12 | 2.3 UG | 96% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.2 MG | 1% | |
| Vitamin D (D2 + D3) | 0.4 UG | 2% | |
| Vitamin K (phylloquinone) | 2 UG | 2% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 13 MG | 1% | |
| Iron, Fe | 3.2 MG | 18% | |
| Magnesium, Mg | 20 MG | 5% | |
| Phosphorus, P | 205 MG | 16% | |
| Potassium, K | 236 MG | 5% | |
| Sodium, Na | 65 MG | 3% | |
| Zinc, Zn | 8.6 MG | 78% | |
| Copper, Cu | 0.1 MG | 14% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 25 UG | 45% |
Nutrition Highlights
- Excellent source of protein with 27.2g per 100g, great for muscle building and recovery.
- Rich source of Zinc, Zn (78% of Daily Value per 100g).
- Good source of Selenium, Se (45% DV).
- Rich source of Vitamin B-12 (96% of Daily Value per 100g).
About Beef, chuck, blade roast, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised
This cut of beef comes from the shoulder area of the cow, known for its rich flavor and slightly tougher texture due to the connective tissue. When prepared using slow, moist-heat cooking methods like braising, the tough fibers break down, resulting in tender, flavorful meat. It's a protein-rich option, offering over 27 grams of high-quality protein per 100 grams, which supports muscle maintenance and repair. The fat content is moderate at 24 grams per 100 grams, with minimal carbohydrates and no fiber, making it suitable for low-carb or ketogenic diets. Trimming the fat to nearly zero reduces overall calorie density while still preserving the meat's succulence when cooked properly.
In the kitchen, this cut shines in hearty, slow-cooked dishes such as pot roasts, stews, and braised beef recipes. The braising process, which involves searing the meat and then cooking it slowly in liquid, enhances its natural flavors and ensures tenderness. It pairs well with root vegetables, herbs, and robust sauces, making it a versatile choice for comforting meals. For those mindful of fat intake, trimming excess fat before cooking or chilling the dish to remove solidified fat afterward can help align it with dietary goals. Its nutrient density and adaptability make it a valuable option for balanced, protein-focused eating.
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