Beef, round, full cut, separable lean only, trimmed to 1/4" 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
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.1 MG | 8% | |
| Riboflavin | 0.2 MG | 17% | |
| Niacin | 4.3 MG | 27% | |
| Pantothenic acid | 0.4 MG | 8% | |
| Vitamin B-6 | 0.4 MG | 24% | |
| Folate, total | 10 UG | 3% | |
| Vitamin B-12 | 3.2 UG | 132% | |
| Vitamin A, RAE | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 5 MG | 0% | |
| Iron, Fe | 2.7 MG | 15% | |
| Magnesium, Mg | 28 MG | 7% | |
| Phosphorus, P | 256 MG | 20% | |
| Potassium, K | 423 MG | 9% | |
| Sodium, Na | 64 MG | 3% | |
| Zinc, Zn | 4.7 MG | 42% | |
| Copper, Cu | 0.1 MG | 12% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 27.7 UG | 50% |
Nutrition Highlights
- Excellent source of protein with 29.3g per 100g, great for muscle building and recovery.
- Good source of Phosphorus, P (20% DV).
- Good source of Zinc, Zn (42% DV).
- Rich source of Selenium, Se (50% of Daily Value per 100g).
- Good source of Niacin (27% DV).
- Good source of Vitamin B-6 (24% DV).
About Beef, round, full cut, separable lean only, trimmed to 1/4" fat, select, cooked, broiled
This cut of beef comes from the rear leg of the cow and is known for its lean composition and versatility in cooking. When trimmed to 1/4" fat and prepared without the bone, it provides a substantial amount of high-quality protein while keeping fat content relatively low. The cooking method of broiling helps render out additional fat, making it an even leaner option. With nearly 30 grams of protein per 100-gram serving, this meat can be an excellent choice for those looking to maintain or build muscle mass while managing their fat intake.
The nutritional profile shows virtually no carbohydrates and zero fiber, making it suitable for low-carb and ketogenic dietary approaches. The protein content is particularly notable, as it contains all essential amino acids needed for various bodily functions, including tissue repair and immune system support. However, those monitoring their cholesterol or saturated fat intake should be aware of the fat content, though it remains moderate compared to fattier cuts of beef. This cut works well in various culinary applications, from traditional roast beef preparations to stir-fries and steak salads. Its lean nature means it can become tough if overcooked, so careful attention to cooking time and temperature is recommended for the best results.
Compare Beef, round, full cut, separable lean only, trimmed to 1/4" fat, select, cooked, broiled
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