Beef, chuck, clod roast, separable lean only, trimmed to 0" fat, select, cooked, roasted
* 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 | 8% | |
| Riboflavin | 0.3 MG | 20% | |
| Niacin | 3.7 MG | 23% | |
| Vitamin B-6 | 0.3 MG | 17% | |
| Folate, total | 10 UG | 3% | |
| Choline, total | 107 MG | 19% | |
| Vitamin B-12 | 3.2 UG | 134% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.2 MG | 1% | |
| Vitamin D (D2 + D3) | 0.1 UG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 7 MG | 1% | |
| Iron, Fe | 3.2 MG | 18% | |
| Magnesium, Mg | 22 MG | 5% | |
| Phosphorus, P | 222 MG | 18% | |
| Potassium, K | 384 MG | 8% | |
| Sodium, Na | 74 MG | 3% | |
| Zinc, Zn | 6.4 MG | 58% | |
| Copper, Cu | 0.1 MG | 11% | |
| Selenium, Se | 30 UG | 55% |
Nutrition Highlights
- Excellent source of protein with 28.1g per 100g, great for muscle building and recovery.
- Rich source of Zinc, Zn (58% of Daily Value per 100g).
- Rich source of Selenium, Se (55% of Daily Value per 100g).
- Good source of Riboflavin (20% DV).
- Good source of Niacin (23% DV).
- Rich source of Vitamin B-12 (134% of Daily Value per 100g).
About Beef, chuck, clod roast, separable lean only, trimmed to 0" fat, select, cooked, roasted
This cut of beef comes from the shoulder area of the cow and is known for being both flavorful and economical. Because it's a well-exercised muscle, it contains a good amount of connective tissue, which breaks down during slow cooking to create a tender, juicy roast. When prepared with visible fat trimmed away and cooked using methods like roasting or braising, it offers a lean source of high-quality protein without excessive calories or saturated fat.
Nutritionally, it stands out for its impressive protein content—nearly 28 grams per 100 grams—making it an excellent choice for muscle maintenance and repair. It's naturally carb-free and contains no fiber, fitting easily into low-carb and ketogenic eating patterns. While it provides important micronutrients like iron, zinc, and B vitamins, it's wise to balance intake with other protein sources and plenty of vegetables, as red meat should be consumed in moderation within a varied diet.
In the kitchen, it's best suited for slow, moist-heat cooking methods such as pot roasting, braising, or slow-cooking, which allow the tough fibers to soften and the flavors to deepen. It's a popular choice for hearty dishes like pot roast, stews, and shredded beef, where its rich taste and satisfying texture shine through. For those watching fat intake, trimming the roast before cooking and skimming excess fat from cooking liquids can help keep the meal lean without sacrificing flavor.
Compare Beef, chuck, clod roast, separable lean only, trimmed to 0" fat, select, cooked, roasted
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