Beef, retail cuts, separable fat, cooked
* 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 | 0.0 MG | 4% | |
| Niacin | 1.5 MG | 10% | |
| Pantothenic acid | 0.2 MG | 4% | |
| Vitamin B-6 | 0.1 MG | 8% | |
| Folate, total | 0 UG | 0% | |
| Choline, total | 56.1 MG | 10% | |
| Vitamin B-12 | 0.9 UG | 38% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0 MG | 0% | |
| Vitamin D (D2 + D3) | 0.4 UG | 2% | |
| Vitamin K (phylloquinone) | 3.1 UG | 3% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 19 MG | 1% | |
| Iron, Fe | 1.1 MG | 6% | |
| Magnesium, Mg | 6 MG | 1% | |
| Phosphorus, P | 64 MG | 5% | |
| Potassium, K | 99 MG | 2% | |
| Sodium, Na | 23 MG | 1% | |
| Zinc, Zn | 1.2 MG | 11% | |
| Copper, Cu | 0.0 MG | 4% | |
| Manganese, Mn | 0 MG | 0% | |
| Selenium, Se | 8.3 UG | 15% |
Nutrition Highlights
- Good source of protein with 10.7g per 100g.
- Good source of Vitamin B-12 (38% DV).
About Beef, retail cuts, separable fat, cooked
This food is a high-fat, energy-dense cut of meat, primarily composed of beef fat that has been separated from the lean muscle tissue and then cooked. With 680 calories per 100 grams and 70.3 grams of fat, it is one of the most calorie-rich animal products available. It contains virtually no carbohydrates or fiber, making it unsuitable as a source of energy for those following low-fat or plant-based diets. However, it does provide a modest 10.7 grams of protein per 100 grams, along with small amounts of fat-soluble vitamins like vitamin E and essential fatty acids, though in lower quantities compared to leaner cuts of beef.
Due to its high fat content, this food is rarely eaten on its own but is instead used to enrich other dishes. It's often incorporated into ground beef blends to boost flavor and juiciness, or melted down to create tallow for frying, roasting, or as a cooking fat in traditional recipes. Some people use it to add richness to gravies, stews, or savory pastries. Because of its saturated fat content, it's best consumed in moderation, especially by individuals monitoring their cholesterol or heart health. For those seeking to increase caloric intake or follow high-fat dietary patterns, it can serve as a concentrated energy source, but should be balanced with nutrient-dense, lower-fat foods throughout the day.
Compare Beef, retail cuts, separable fat, cooked
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