Beef, New Zealand, imported, chuck eye roll, separable lean only, 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 | 2% | |
| Riboflavin | 0.1 MG | 11% | |
| Niacin | 2.0 MG | 13% | |
| Pantothenic acid | 0 MG | 0% | |
| Vitamin B-6 | 0.1 MG | 9% | |
| Vitamin B-12 | 2.0 UG | 82% | |
| Vitamin A, RAE | 12 UG | 1% | |
| Vitamin E (alpha-tocopherol) | 0.9 MG | 6% | |
| Vitamin D (D2 + D3) | 0.2 UG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 6 MG | 0% | |
| Iron, Fe | 2.7 MG | 15% | |
| Magnesium, Mg | 19 MG | 5% | |
| Phosphorus, P | 157 MG | 13% | |
| Potassium, K | 189 MG | 4% | |
| Sodium, Na | 38 MG | 2% | |
| Zinc, Zn | 7.8 MG | 71% | |
| Copper, Cu | 0.1 MG | 11% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 2.1 UG | 4% |
Nutrition Highlights
- Excellent source of protein with 32.1g per 100g, great for muscle building and recovery.
- Rich source of Zinc, Zn (71% of Daily Value per 100g).
- Rich source of Vitamin B-12 (82% of Daily Value per 100g).
About Beef, New Zealand, imported, chuck eye roll, separable lean only, cooked, braised
This cut of beef comes from the shoulder area of the animal, specifically the chuck eye roll, and is known for its rich flavor and moderate tenderness when cooked properly. Being separable lean only means the visible fat has been trimmed, making it a leaner option compared to other chuck cuts while still retaining good marbling for flavor. A 100-gram serving provides 32.1 grams of high-quality protein, making it an excellent source for meeting daily protein needs. With zero carbohydrates and fiber, it's a suitable choice for low-carb and ketogenic diets. The 8.9 grams of fat includes a mix of saturated and unsaturated fats, contributing to its satisfying taste and mouthfeel.
This cut shines in slow-cooking methods like braising, where moist heat breaks down connective tissues, resulting in tender, flavorful meat. It's commonly used in pot roasts, stews, and shredded beef dishes, where its robust flavor can stand up to herbs, spices, and aromatics. The braising liquid often becomes a rich sauce, making it a versatile option for hearty, nutrient-dense meals. For those monitoring fat intake, trimming any remaining visible fat before cooking can further reduce the fat content while preserving the protein benefits.
Compare Beef, New Zealand, imported, chuck eye roll, separable lean only, cooked, braised
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