Beef, round, top round, separable lean and fat, trimmed to 0" fat, all grades, 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 | 0.3 MG | 19% | |
| Niacin | 3.8 MG | 24% | |
| Pantothenic acid | 0.4 MG | 7% | |
| Vitamin B-6 | 0.3 MG | 16% | |
| Folate, total | 9 UG | 2% | |
| Choline, total | 135.7 MG | 25% | |
| Vitamin B-12 | 2.7 UG | 112% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.2 MG | 1% | |
| Vitamin D (D2 + D3) | 0.1 UG | 1% | |
| Vitamin K (phylloquinone) | 1.6 UG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 4 MG | 0% | |
| Iron, Fe | 3.3 MG | 18% | |
| Magnesium, Mg | 25 MG | 6% | |
| Phosphorus, P | 223 MG | 18% | |
| Potassium, K | 330 MG | 7% | |
| Sodium, Na | 45 MG | 2% | |
| Zinc, Zn | 4.5 MG | 41% | |
| Copper, Cu | 0.1 MG | 14% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 32.7 UG | 59% |
Nutrition Highlights
- Excellent source of protein with 35.6g per 100g, great for muscle building and recovery.
- Good source of Zinc, Zn (41% DV).
- Rich source of Selenium, Se (59% of Daily Value per 100g).
- Good source of Niacin (24% DV).
- Good source of Choline, total (25% DV).
- Rich source of Vitamin B-12 (112% of Daily Value per 100g).
About Beef, round, top round, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised
This cut of beef comes from the rear leg of the cow and is known for its leanness when trimmed of excess fat. After braising, it becomes tender while retaining its nutritional profile, making it a popular choice for those seeking high-quality protein with moderate fat content. A 100-gram serving provides an impressive 35.6 grams of protein while containing zero carbohydrates and fiber, making it suitable for low-carb and ketogenic dietary approaches.
The cooking method of braising helps break down tough muscle fibers in this lean cut, resulting in a tender texture while preserving most of its nutrients. With only 6.3 grams of fat per serving, this preparation method delivers protein-rich meat without excessive calories - just 209 per 100 grams. The absence of carbohydrates makes it an excellent option for those monitoring their blood sugar or following specific macronutrient ratios. Common culinary applications include sliced roast beef, steak salads, and as a protein component in balanced meals. When preparing this cut, slow cooking methods like braising are particularly effective at maximizing tenderness while maintaining its nutritional benefits.
Compare Beef, round, top round, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised
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