Beef, round, bottom round, roast, separable lean and fat, trimmed to 1/8" fat, select, cooked, roasted
* 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 | 6% | |
| Riboflavin | 0.1 MG | 10% | |
| Niacin | 4.5 MG | 28% | |
| Pantothenic acid | 0.5 MG | 11% | |
| Vitamin B-6 | 0.4 MG | 21% | |
| Folate, total | 8 UG | 2% | |
| Choline, total | 102 MG | 19% | |
| Vitamin B-12 | 1.4 UG | 57% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.4 MG | 3% | |
| Vitamin K (phylloquinone) | 1.4 UG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 7 MG | 1% | |
| Iron, Fe | 2.2 MG | 12% | |
| Magnesium, Mg | 18 MG | 4% | |
| Phosphorus, P | 170 MG | 14% | |
| Potassium, K | 219 MG | 5% | |
| Sodium, Na | 35 MG | 2% | |
| Zinc, Zn | 4.6 MG | 41% | |
| Copper, Cu | 0.1 MG | 8% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 26.6 UG | 48% |
Nutrition Highlights
- Excellent source of protein with 26.8g per 100g, great for muscle building and recovery.
- Good source of Zinc, Zn (41% DV).
- Good source of Selenium, Se (48% DV).
- Good source of Niacin (28% DV).
- Good source of Vitamin B-6 (21% DV).
- Rich source of Vitamin B-12 (57% of Daily Value per 100g).
About Beef, round, bottom round, roast, separable lean and fat, trimmed to 1/8" fat, select, cooked, roasted
This cut comes from the rear leg of the animal and is known for being leaner than many other roasts, especially when trimmed to 1/8" fat and cooked. It delivers a solid amount of high-quality protein—about 27 grams per 100 grams—making it an excellent choice for muscle maintenance and repair. With minimal carbohydrates and virtually no fiber, it fits well into low-carb or ketogenic eating patterns. The fat content is moderate at around 11 grams per 100 grams, and because it's trimmed, it contains less saturated fat than untrimmed versions, though it's still a source of cholesterol to consider for those monitoring heart health.
In the kitchen, it's best suited for slow, moist cooking methods like braising or roasting at lower temperatures to keep it tender, since it can be less forgiving than fattier cuts. It's commonly used in pot roasts, sliced thin for sandwiches, or diced for stews and soups. Its mild flavor takes well to marinades, herbs, and spices, making it versatile for a range of cuisines. For balanced meals, pairing it with fiber-rich vegetables or whole grains can round out the nutritional profile while keeping the plate satisfying and nutrient-dense.
Compare Beef, round, bottom round, roast, separable lean and fat, trimmed to 1/8" fat, select, cooked, roasted
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