Beef, round, top round, separable lean and fat, trimmed to 1/8" fat, select, 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 | 0.2 MG | 18% | |
| Niacin | 3.7 MG | 23% | |
| Pantothenic acid | 0.4 MG | 7% | |
| Vitamin B-6 | 0.3 MG | 16% | |
| Folate, total | 9 UG | 2% | |
| Choline, total | 131.8 MG | 24% | |
| Vitamin B-12 | 2.6 UG | 110% | |
| Vitamin A, RAE | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 4 MG | 0% | |
| Iron, Fe | 3.2 MG | 18% | |
| Magnesium, Mg | 25 MG | 6% | |
| Phosphorus, P | 217 MG | 17% | |
| Potassium, K | 321 MG | 7% | |
| Sodium, Na | 45 MG | 2% | |
| Zinc, Zn | 4.4 MG | 40% | |
| Copper, Cu | 0.1 MG | 13% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 32.5 UG | 59% |
Nutrition Highlights
- Excellent source of protein with 34.6g per 100g, great for muscle building and recovery.
- Good source of Zinc, Zn (40% DV).
- Rich source of Selenium, Se (59% of Daily Value per 100g).
- Good source of Niacin (23% DV).
- Good source of Choline, total (24% DV).
- Rich source of Vitamin B-12 (110% of Daily Value per 100g).
About Beef, round, top round, separable lean and fat, trimmed to 1/8" fat, select, cooked, braised
This cut of beef comes from the rear leg of the cow and is known for being lean yet flavorful when cooked properly. The top round is a versatile muscle that benefits from slow, moist cooking methods like braising, which helps break down its connective tissue and results in tender meat. When trimmed to 1/8" fat and prepared as select grade, it offers a good balance of protein with moderate fat content, making it a solid choice for those monitoring their fat intake while still wanting to include red meat in their diet.
Nutritionally, this preparation provides an impressive 34.6g of protein per 100g serving, making it excellent for muscle maintenance and satiety. The absence of carbohydrates and fiber is typical for all meat products, while the 8.5g of fat includes both saturated and unsaturated fats. Braising this cut not only enhances its tenderness but also allows for the incorporation of vegetables and herbs, potentially boosting the overall nutrient profile of the meal. This cooking method also helps retain moisture without requiring additional fats, keeping the calorie count at a reasonable 225 per serving. Common uses include classic pot roast preparations, sliced for sandwiches, or cubed for hearty stews and soups.
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