Beef, New Zealand, imported, chuck eye roll, separable lean and fat, 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 | 0.0 MG | 3% | |
| Riboflavin | 0.1 MG | 10% | |
| Niacin | 2.0 MG | 12% | |
| Pantothenic acid | 0.0 MG | 0% | |
| Vitamin B-6 | 0.1 MG | 8% | |
| Vitamin B-12 | 1.8 UG | 76% | |
| Vitamin A, RAE | 11 UG | 1% | |
| Vitamin E (alpha-tocopherol) | 0.8 MG | 5% | |
| Vitamin D (D2 + D3) | 0.2 UG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 7 MG | 1% | |
| Iron, Fe | 2.5 MG | 14% | |
| Magnesium, Mg | 18 MG | 4% | |
| Phosphorus, P | 149 MG | 12% | |
| Potassium, K | 183 MG | 4% | |
| Sodium, Na | 37 MG | 2% | |
| Zinc, Zn | 7.2 MG | 65% | |
| Copper, Cu | 0.1 MG | 10% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 2.1 UG | 4% |
Nutrition Highlights
- Excellent source of protein with 29.9g per 100g, great for muscle building and recovery.
- Rich source of Zinc, Zn (65% of Daily Value per 100g).
- Rich source of Vitamin B-12 (76% of Daily Value per 100g).
About Beef, New Zealand, imported, chuck eye roll, separable lean and fat, cooked, braised
This cut comes from the shoulder area of cattle, specifically a section near the ribeye that's known for its balance of tenderness and flavor. When braised, the connective tissues break down, resulting in a juicy, melt-in-your-mouth texture that's ideal for slow-cooked dishes. It's a rich source of high-quality protein, offering nearly 30 grams per 100-gram serving, which supports muscle repair and maintenance. While it contains no carbohydrates or fiber, it does provide a moderate amount of fat—about 14.7 grams—which contributes to its satisfying mouthfeel and helps with the absorption of fat-soluble nutrients.
In the kitchen, this cut shines in hearty, slow-cooked meals like pot roasts, stews, and braised dishes where low, moist heat tenderizes the meat over time. Its robust flavor pairs well with root vegetables, herbs, and red wine-based sauces. Because of its fat content, it's best enjoyed in moderation within a balanced diet, especially for those monitoring saturated fat intake. For those seeking a nutrient-dense, protein-rich option with deep flavor, this cut is a versatile and satisfying choice.
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