Beef, chuck for stew, separable lean and fat, select, 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 | 5.2 MG | 32% | |
| Pantothenic acid | 0.7 MG | 13% | |
| Vitamin B-6 | 0.6 MG | 33% | |
| Folate, total | 4 UG | 1% | |
| Choline, total | 74.6 MG | 14% | |
| Vitamin B-12 | 2.4 UG | 101% | |
| 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 | 14 MG | 1% | |
| Iron, Fe | 2.2 MG | 12% | |
| Magnesium, Mg | 20 MG | 5% | |
| Phosphorus, P | 209 MG | 17% | |
| Potassium, K | 359 MG | 8% | |
| Sodium, Na | 81 MG | 4% | |
| Zinc, Zn | 5.5 MG | 50% | |
| Copper, Cu | 0.1 MG | 10% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 26 UG | 47% |
Nutrition Highlights
- Excellent source of protein with 21.9g per 100g, great for muscle building and recovery.
- Rich source of Zinc, Zn (50% of Daily Value per 100g).
- Good source of Selenium, Se (47% DV).
- Good source of Niacin (32% DV).
- Good source of Vitamin B-6 (33% DV).
- Rich source of Vitamin B-12 (101% of Daily Value per 100g).
About Beef, chuck for stew, separable lean and fat, select, raw
This cut comes from the shoulder area of the animal and contains a mix of lean muscle and intramuscular fat, which makes it ideal for slow-cooking methods. Because it's still in its raw state, it retains all of its natural nutrients before any preparation or seasoning is added. The high protein content—over 20 grams per 100 grams—makes it a strong source of essential amino acids needed for muscle repair and maintenance. Its fat content is moderate, contributing to both flavor and caloric density, while the absence of carbohydrates makes it suitable for low-carb and ketogenic eating patterns.
In the kitchen, this cut is most often used in stews, braises, and slow-cooked dishes where its tougher fibers break down over time, yielding tender, flavorful results. The combination of protein and fat also means it can be satisfying in smaller portions, which may help with portion control. Those mindful of saturated fat intake might trim visible fat before cooking or choose to chill and skim fat from the cooking liquid afterward. When sourced from grass-fed animals, it can also provide slightly higher levels of omega-3 fatty acids and certain micronutrients like vitamin E.
Compare Beef, chuck for stew, separable lean and fat, select, raw
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