Beef, round, bottom round , roast, separable lean only, 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 | 0.2 MG | 12% | |
| Niacin | 4.9 MG | 31% | |
| Pantothenic acid | 0.6 MG | 11% | |
| Vitamin B-6 | 0.4 MG | 22% | |
| Folate, total | 10 UG | 3% | |
| Choline, total | 108.3 MG | 20% | |
| Vitamin B-12 | 1.5 UG | 61% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.4 MG | 2% | |
| Vitamin D (D2 + D3) | 0.1 UG | 1% | |
| Vitamin K (phylloquinone) | 1.3 UG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 6 MG | 0% | |
| Iron, Fe | 2.4 MG | 13% | |
| Magnesium, Mg | 19 MG | 5% | |
| Phosphorus, P | 183 MG | 15% | |
| Potassium, K | 238 MG | 5% | |
| Sodium, Na | 38 MG | 2% | |
| Zinc, Zn | 4.9 MG | 45% | |
| Copper, Cu | 0.1 MG | 9% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 35.6 UG | 65% |
Nutrition Highlights
- Excellent source of protein with 28.5g per 100g, great for muscle building and recovery.
- Good source of Zinc, Zn (45% DV).
- Rich source of Selenium, Se (65% of Daily Value per 100g).
- Good source of Niacin (31% DV).
- Good source of Vitamin B-6 (22% DV).
- Good source of Choline, total (20% DV).
About Beef, round, bottom round , roast, separable lean only, trimmed to 1/8" fat, select, cooked, roasted
This lean cut of beef comes from the rear leg of the cow and is known for its economical price point and versatility in cooking. When prepared as a roast and trimmed to 1/8" fat, it offers an impressive 28.5 grams of protein per 100-gram serving while keeping calories relatively low at 164. The minimal fat content of 4.7 grams makes it an excellent choice for those monitoring their fat intake, though this also means the meat can become tough if overcooked.
The high protein content makes this cut particularly valuable for muscle maintenance and repair, while its iron content supports healthy blood function. However, as a red meat, it should be consumed in moderation as part of a balanced diet. Common preparation methods include slow-roasting at low temperatures to maintain tenderness, or braising in liquid to break down the tougher muscle fibers. Many cooks slice it thinly against the grain for sandwiches or use it in dishes like beef and vegetable stew, where the meat benefits from long, slow cooking. Its neutral flavor also makes it an excellent canvas for various marinades and seasonings.
Compare Beef, round, bottom round , roast, separable lean only, trimmed to 1/8" fat, select, cooked, roasted
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