Beef, round, full cut, separable lean and fat, trimmed to 1/8" fat, select, cooked, broiled
* 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
Buy on AmazonVitamins
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.1 MG | 8% | |
| Riboflavin | 0.2 MG | 16% | |
| Niacin | 4.0 MG | 25% | |
| Pantothenic acid | 0.4 MG | 8% | |
| Vitamin B-6 | 0.4 MG | 22% | |
| Folate, total | 9 UG | 2% | |
| Choline, total | 105 MG | 19% | |
| Vitamin B-12 | 3.0 UG | 126% | |
| Vitamin A, RAE | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 6 MG | 0% | |
| Iron, Fe | 2.6 MG | 14% | |
| Magnesium, Mg | 26 MG | 6% | |
| Phosphorus, P | 240 MG | 19% | |
| Potassium, K | 395 MG | 8% | |
| Sodium, Na | 62 MG | 3% | |
| Zinc, Zn | 4.4 MG | 40% | |
| Copper, Cu | 0.1 MG | 11% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 27.4 UG | 50% |
Nutrition Highlights
- Excellent source of protein with 27.6g per 100g, great for muscle building and recovery.
- Good source of Zinc, Zn (40% DV).
- Rich source of Selenium, Se (50% of Daily Value per 100g).
- Good source of Niacin (25% DV).
- Good source of Vitamin B-6 (22% DV).
- Rich source of Vitamin B-12 (126% of Daily Value per 100g).
About Beef, round, full cut, separable lean and fat, trimmed to 1/8" fat, select, cooked, broiled
This cut of beef comes from the rear leg of the cow and is known for being relatively lean compared to other cuts when trimmed to 1/8" fat. A 100-gram serving provides 27.6 grams of high-quality protein, making it an excellent source for muscle maintenance and repair. With zero carbohydrates and no fiber, it fits well into low-carb and ketogenic dietary patterns. The fat content of 11.1 grams per serving is moderate, and the majority of it can be trimmed away if desired. It's also a good source of essential nutrients like iron, zinc, and B vitamins, particularly B12, which supports energy metabolism and red blood cell formation.
In the kitchen, this cut is best suited for roasting, broiling, or slow-cooking to maximize tenderness. Because it's from a well-exercised muscle, it can be less tender than cuts from the loin or rib area, so marinating or using moist-heat methods like braising can help improve texture. It's commonly used in dishes like pot roast, beef stew, or sliced for sandwiches and salads. For those mindful of fat intake, trimming visible fat before cooking or choosing grass-fed options may further reduce saturated fat content while maintaining its rich flavor and nutritional value.
Compare Beef, round, full cut, separable lean and fat, trimmed to 1/8" fat, select, cooked, broiled
See how Beef, round, full cut, separable lean and fat, trimmed to 1/8" fat, select, cooked, broiled compares to other foods:
- Beef, round, full cut, separable lean and fat, trimmed to 1/8" fat, select, cooked, broiled vs Beef, round, eye of round, roast, separable lean and fat, trimmed to 1/8" fat, choice, cooked, roasted
- Beef, round, full cut, separable lean and fat, trimmed to 1/8" fat, select, cooked, broiled vs Beef, round, eye of round, roast, separable lean and fat, trimmed to 1/8" fat, select, raw
- Beef, round, full cut, separable lean and fat, trimmed to 1/8" fat, select, cooked, broiled vs Beef, round, eye of round, roast, separable lean and fat, trimmed to 1/8" fat, select, cooked, roasted
- Beef, round, full cut, separable lean and fat, trimmed to 1/8" fat, select, cooked, broiled vs Beef, round, tip round, separable lean and fat, trimmed to 1/8" fat, select, raw
More in Beef Products
Browse all foods in the Beef Products category to compare nutrition facts and find the best options for your diet.