Beef, round, tip round, separable lean and fat, trimmed to 1/8" 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 | 9% | |
| Riboflavin | 0.2 MG | 14% | |
| Niacin | 3.2 MG | 20% | |
| Pantothenic acid | 0.3 MG | 7% | |
| Vitamin B-6 | 0.4 MG | 24% | |
| Folate, total | 7 UG | 2% | |
| Choline, total | 81.9 MG | 15% | |
| Vitamin B-12 | 3.0 UG | 125% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 5 MG | 0% | |
| Iron, Fe | 2 MG | 11% | |
| Magnesium, Mg | 22 MG | 5% | |
| Phosphorus, P | 193 MG | 15% | |
| Potassium, K | 329 MG | 7% | |
| Sodium, Na | 58 MG | 3% | |
| Zinc, Zn | 4.4 MG | 40% | |
| Copper, Cu | 0.1 MG | 8% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 19.6 UG | 36% |
Nutrition Highlights
- Good source of protein with 19.6g per 100g.
- Good source of Zinc, Zn (40% DV).
- Good source of Selenium, Se (36% DV).
- Good source of Niacin (20% DV).
- Good source of Vitamin B-6 (24% DV).
- Rich source of Vitamin B-12 (125% of Daily Value per 100g).
About Beef, round, tip round, separable lean and fat, trimmed to 1/8" fat, all grades, raw
This cut of beef comes from the rear leg of the cow, specifically the round primal, and includes both lean meat and a small amount of fat. With nearly 20 grams of protein per 100 grams, it's an excellent source of high-quality, complete protein that provides all essential amino acids needed for muscle maintenance and repair. The fat content is moderate at about 12 grams per serving, with the majority being saturated fat, so portion control is worth considering for those monitoring fat intake. It contains no carbohydrates or fiber, making it suitable for low-carb and ketogenic diets. This cut also provides important micronutrients like iron, zinc, and B vitamins, particularly B12, which supports energy metabolism and red blood cell formation.
In the kitchen, this cut works well for slow-cooking methods that break down its moderate toughness, such as braising, stewing, or roasting at low temperatures. It's commonly used for pot roast, beef tips, or sliced thin for sandwiches after cooking. Because it's relatively lean compared to other cuts, it benefits from moist-heat cooking or marinating to enhance tenderness. Many cooks appreciate its versatility and economical price point, using it as a base for hearty, protein-rich meals that can be prepared in advance for the week.
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