Beef, chuck, clod roast, separable lean only, trimmed to 1/4" fat, all grades, 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 | 7% | |
| Riboflavin | 0.2 MG | 19% | |
| Niacin | 3.5 MG | 22% | |
| Vitamin B-6 | 0.3 MG | 16% | |
| Folate, total | 9 UG | 2% | |
| Vitamin B-12 | 3.0 UG | 126% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.2 MG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 7 MG | 1% | |
| Iron, Fe | 3.1 MG | 17% | |
| Magnesium, Mg | 22 MG | 5% | |
| Phosphorus, P | 215 MG | 17% | |
| Potassium, K | 372 MG | 8% | |
| Sodium, Na | 71 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 26.4g 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 Niacin (22% DV).
- Rich source of Vitamin B-12 (126% of Daily Value per 100g).
About Beef, chuck, clod roast, separable lean only, trimmed to 1/4" fat, all grades, cooked, roasted
This cut comes from the shoulder area of the animal and is known for its rich flavor and moderate tenderness when cooked properly. Because it's a working muscle, it contains a good amount of connective tissue, which breaks down during slow, moist cooking methods to create a juicy, melt-in-your-mouth texture. It's a solid source of high-quality protein, providing over a quarter of its weight in protein with minimal carbohydrate content, making it suitable for low-carb and high-protein dietary patterns. The fat content is moderate, and trimming to a quarter-inch of fat helps keep it leaner while still retaining enough marbling for flavor and moisture.
In the kitchen, it's most often prepared as a pot roast, braised with vegetables and broth, or slow-cooked until tender enough to shred. It also works well in stews, soups, and pressure-cooked dishes where long cooking times enhance its texture. Because it's economical and nutrient-dense, it's a popular choice for batch cooking and meal prep. Pairing it with fiber-rich vegetables or whole grains can round out the meal nutritionally, balancing its protein and fat content with complex carbohydrates and micronutrients.
Compare Beef, chuck, clod roast, separable lean only, trimmed to 1/4" fat, all grades, cooked, roasted
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- Beef, chuck, clod roast, separable lean only, trimmed to 1/4" fat, all grades, cooked, roasted vs Beef, loin, top loin steak, boneless, lip-on, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, grilled
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