Beef, New Zealand, imported, hind shin, separable lean and fat, 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 | 0.0 MG | 3% | |
| Riboflavin | 0.1 MG | 8% | |
| Niacin | 3.1 MG | 20% | |
| Pantothenic acid | 0.5 MG | 10% | |
| Vitamin B-6 | 0.2 MG | 14% | |
| Vitamin B-12 | 1.4 UG | 60% | |
| Vitamin A, RAE | 6 UG | 1% | |
| Vitamin E (alpha-tocopherol) | 0.4 MG | 3% | |
| Vitamin D (D2 + D3) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 5 MG | 0% | |
| Iron, Fe | 2.0 MG | 11% | |
| Magnesium, Mg | 20 MG | 5% | |
| Phosphorus, P | 170 MG | 14% | |
| Potassium, K | 313 MG | 7% | |
| Sodium, Na | 61 MG | 3% | |
| Zinc, Zn | 3.7 MG | 33% | |
| Copper, Cu | 0.1 MG | 7% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 2 UG | 4% |
Nutrition Highlights
- Excellent source of protein with 20.6g per 100g, great for muscle building and recovery.
- Good source of Zinc, Zn (33% DV).
- Good source of Niacin (20% DV).
- Rich source of Vitamin B-12 (60% of Daily Value per 100g).
About Beef, New Zealand, imported, hind shin, separable lean and fat, raw
This cut comes from the lower hind leg of cattle and contains both lean muscle tissue and a moderate amount of intramuscular fat. Its deep red color and visible connective tissue make it distinct from more tender cuts. With nearly 21 grams of protein per 100 grams, it's an excellent source of high-quality, complete protein that supplies all essential amino acids for muscle maintenance and repair. The fat content sits at around 7.2 grams per serving, contributing to its rich flavor and satisfying mouthfeel, while keeping the calorie count at a moderate 147 per 100 grams.
Because of its collagen-rich composition, this cut benefits greatly from slow, moist cooking methods. It's a favorite for hearty stews, braises, and soups, where long simmering breaks down connective tissue into gelatin, creating a luscious texture and deep flavor. In traditional dishes like osso buco or beef bourguignon, it becomes meltingly tender while infusing the cooking liquid with savory notes. For those mindful of fat intake, trimming visible fat before cooking can reduce overall fat content, though some of that fat contributes to the characteristic richness. Its nutrient density and versatility make it a valuable option for balanced, protein-focused meals.
Compare Beef, New Zealand, imported, hind shin, separable lean and fat, raw
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