Beef, chuck, blade roast, separable lean and fat, trimmed to 1/8" 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 | 0.2 MG | 18% | |
| Niacin | 2.4 MG | 15% | |
| Pantothenic acid | 0.3 MG | 6% | |
| Vitamin B-6 | 0.3 MG | 15% | |
| Folate, total | 5 UG | 1% | |
| Choline, total | 102 MG | 19% | |
| Vitamin B-12 | 2.3 UG | 95% | |
| 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 | 3.1 MG | 17% | |
| Magnesium, Mg | 19 MG | 5% | |
| Phosphorus, P | 202 MG | 16% | |
| Potassium, K | 233 MG | 5% | |
| Sodium, Na | 65 MG | 3% | |
| Zinc, Zn | 8.4 MG | 76% | |
| Copper, Cu | 0.1 MG | 14% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 24.6 UG | 45% |
Nutrition Highlights
- Excellent source of protein with 26.8g per 100g, great for muscle building and recovery.
- Rich source of Zinc, Zn (76% of Daily Value per 100g).
- Good source of Selenium, Se (45% DV).
- Rich source of Vitamin B-12 (95% of Daily Value per 100g).
About Beef, chuck, blade roast, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, braised
This cut of beef comes from the shoulder area of the cow, known for its rich marbling and deep flavor. When prepared as a blade roast and braised, it becomes tender and succulent, making it a favorite for slow-cooked dishes. With nearly 27 grams of protein per 100 grams, it provides a substantial amount of this essential macronutrient, which is vital for muscle repair, immune function, and overall cellular health. The protein in beef is considered complete, meaning it contains all nine essential amino acids the body cannot produce on its own.
While this cut offers significant nutritional benefits, it's also relatively high in fat—about 25 grams per 100 grams—with a notable portion being saturated fat. For those monitoring fat intake, trimming excess fat or choosing leaner grades can help reduce calorie and fat content. Braising, a moist-heat cooking method, not only enhances flavor but also helps break down connective tissue, making the meat easier to digest. This cut is commonly used in hearty stews, pot roasts, and shredded beef dishes, where its robust taste and tender texture shine. Pairing it with fiber-rich vegetables or whole grains can create a balanced meal that supports overall nutrition.
Compare Beef, chuck, blade roast, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, braised
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