Beef, round, bottom round, steak, separable lean only, trimmed to 0" fat, choice, 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 | 0.1 MG | 6% | |
| Riboflavin | 0.2 MG | 16% | |
| Niacin | 6.4 MG | 40% | |
| Pantothenic acid | 0.7 MG | 13% | |
| Vitamin B-6 | 0.5 MG | 27% | |
| Folate, total | 11 UG | 3% | |
| Choline, total | 126 MG | 23% | |
| Vitamin B-12 | 2.0 UG | 81% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.5 MG | 3% | |
| Vitamin K (phylloquinone) | 1.6 UG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 7 MG | 1% | |
| Iron, Fe | 2.9 MG | 16% | |
| Magnesium, Mg | 22 MG | 5% | |
| Phosphorus, P | 209 MG | 17% | |
| Potassium, K | 271 MG | 6% | |
| Sodium, Na | 43 MG | 2% | |
| Zinc, Zn | 5.8 MG | 53% | |
| Copper, Cu | 0.1 MG | 9% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 37.8 UG | 69% |
Nutrition Highlights
- Excellent source of protein with 33.1g per 100g, great for muscle building and recovery.
- Rich source of Zinc, Zn (53% of Daily Value per 100g).
- Rich source of Selenium, Se (69% of Daily Value per 100g).
- Good source of Niacin (40% DV).
- Good source of Vitamin B-6 (27% DV).
- Good source of Choline, total (23% DV).
About Beef, round, bottom round, steak, separable lean only, trimmed to 0" fat, choice, cooked, braised
This cut of beef comes from the rear leg of the cow, specifically the bottom round primal. It's a lean, moderately tough cut that benefits from slow, moist cooking methods like braising to break down the connective tissue and develop tenderness. When trimmed to 0" fat and cooked without additional oil or butter, it's a protein-rich option that's relatively low in calories compared to fattier cuts of beef.
Nutritionally, this cut is an excellent source of complete protein, providing all essential amino acids needed for muscle maintenance and repair. It's also rich in important micronutrients like iron, zinc, selenium, and B vitamins, particularly B12 and niacin. The iron in beef is heme iron, which is more readily absorbed by the body than non-heme iron from plant sources. However, like all red meat, it should be consumed in moderation as part of a balanced diet, as excessive intake has been associated with certain health risks in some studies.
In cooking, this cut shines in slow-cooked dishes where it can become meltingly tender. Braising is ideal - the meat is seared then simmered in liquid (often with aromatics like onions, garlic, and herbs) for several hours until fork-tender. It's perfect for pot roasts, beef stews, and shredded beef dishes. The lean nature means it can dry out with quick, high-heat cooking, so moist, low-and-slow methods are key to bringing out its best qualities.
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