Beef, chuck for stew, separable lean and fat, choice, raw
* 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 | 13% | |
| Niacin | 4.9 MG | 31% | |
| Pantothenic acid | 0.7 MG | 13% | |
| Vitamin B-6 | 0.6 MG | 33% | |
| Folate, total | 3 UG | 1% | |
| Choline, total | 69.1 MG | 13% | |
| Vitamin B-12 | 2.3 UG | 95% | |
| Vitamin A, RAE | 2 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.2 MG | 1% | |
| Vitamin D (D2 + D3) | 0.1 UG | 1% | |
| Vitamin K (phylloquinone) | 1.5 UG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 13 MG | 1% | |
| Iron, Fe | 2.1 MG | 12% | |
| Magnesium, Mg | 21 MG | 5% | |
| Phosphorus, P | 217 MG | 17% | |
| Potassium, K | 373 MG | 8% | |
| Sodium, Na | 79 MG | 3% | |
| Zinc, Zn | 5.4 MG | 49% | |
| Copper, Cu | 0.1 MG | 9% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 23.6 UG | 43% |
Nutrition Highlights
- Excellent source of protein with 21.6g per 100g, great for muscle building and recovery.
- Good source of Zinc, Zn (49% DV).
- Good source of Selenium, Se (43% DV).
- Good source of Niacin (31% DV).
- Good source of Vitamin B-6 (33% DV).
- Rich source of Vitamin B-12 (95% of Daily Value per 100g).
About Beef, chuck for stew, separable lean and fat, choice, raw
This cut comes from the shoulder region of the animal, an area that gets a lot of use, which gives it a rich, beefy flavor but also means it contains more connective tissue than premium steaks. That extra collagen is actually a nutritional plus when cooked slowly, as it breaks down into gelatin, which can support joint health and improve the texture of dishes. With over 20 grams of protein per 100 grams, it's an excellent source for muscle repair and satiety, and the modest fat content—around 5 grams—includes a mix of saturated and unsaturated fats that contribute to flavor and nutrient absorption.
Because of its structure, this cut is best suited to moist-heat cooking methods like braising, stewing, or slow-cooking, which tenderize the meat over time. It's a staple in classic dishes such as beef bourguignon, pot roast, and hearty stews, where its deep flavor shines through. While it's not as lean as some other cuts, trimming visible fat before cooking can reduce overall fat intake without sacrificing too much taste. For those mindful of calories, portion control and pairing it with plenty of vegetables can keep meals balanced and nutrient-dense.
Compare Beef, chuck for stew, separable lean and fat, choice, raw
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