Beef, round, outside round, bottom round, steak, separable lean and fat, trimmed to 0" fat, all grades, raw
* 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 | 14% | |
| Vitamin B-6 | 0.7 MG | 42% | |
| Folate, total | 6 UG | 2% | |
| Choline, total | 87.4 MG | 16% | |
| Vitamin B-12 | 4.3 UG | 181% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.1 MG | 1% | |
| Vitamin K (phylloquinone) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 5 MG | 0% | |
| Iron, Fe | 2.5 MG | 14% | |
| Magnesium, Mg | 24 MG | 6% | |
| Phosphorus, P | 211 MG | 17% | |
| Potassium, K | 345 MG | 7% | |
| Sodium, Na | 62 MG | 3% | |
| Zinc, Zn | 3.9 MG | 36% | |
| Copper, Cu | 0.1 MG | 15% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 32.3 UG | 59% |
Nutrition Highlights
- Excellent source of protein with 21.6g per 100g, great for muscle building and recovery.
- Good source of Zinc, Zn (36% DV).
- Rich source of Selenium, Se (59% of Daily Value per 100g).
- Good source of Niacin (40% DV).
- Good source of Vitamin B-6 (42% DV).
- Rich source of Vitamin B-12 (181% of Daily Value per 100g).
About Beef, round, outside round, bottom round, steak, separable lean and fat, trimmed to 0" fat, all grades, raw
This cut of beef comes from the rear leg of the cow and is known for being lean and economical. When trimmed to 0" fat, it contains minimal visible fat, making it a good choice for those monitoring their fat intake. With 21.6 grams of protein per 100 grams, it provides a substantial amount of high-quality complete protein, containing all essential amino acids needed for muscle maintenance and repair. The fat content sits at 5.5 grams per serving, which is relatively low for beef, and it contains no carbohydrates or fiber, making it suitable for low-carb and ketogenic dietary patterns.
In the kitchen, this cut works well for slow-cooking methods like braising or roasting, which help break down the slightly tougher muscle fibers to create tender results. It's commonly used for pot roast, beef stews, and sliced thin for sandwiches or wraps. Some cooks also pound it thin for dishes like rouladen or use it in stir-fries when cut against the grain. Due to its lean nature, it benefits from moist-heat cooking or marinating to prevent dryness. Nutritionally, it's an excellent source of iron, zinc, and B vitamins, particularly B12, which supports energy metabolism and red blood cell formation.
Compare Beef, round, outside round, bottom round, steak, separable lean and fat, trimmed to 0" fat, all grades, raw
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