Beef, composite of trimmed retail cuts, separable lean only, trimmed to 1/8 fat, choice, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
CUT OF MEAT, COMPOSITE
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 71.22 G
Energy: 142 KCAL
Energy: 596 kJ
Protein: 22.01 G
Total lipid (fat): 6.05 G
Ash: 1.04 G
Calcium, Ca: 18 MG
Iron, Fe: 1.91 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 193 MG
Potassium, K: 308 MG
Sodium, Na: 55 MG
Zinc, Zn: 4.59 MG
Copper, Cu: 0.078 MG
Manganese, Mn: 0.028 MG
Selenium, Se: 26.2 UG
Thiamin: 0.088 MG
Riboflavin: 0.195 MG
Niacin: 6.31 MG
Pantothenic acid: 0.511 MG
Vitamin B-6: 0.582 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Choline, total: 74 MG
Betaine: 11.9 MG
Vitamin B-12: 1.75 UG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Vitamin A, IU: 2 IU
Vitamin E (alpha-tocopherol): 0.26 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.3 UG
Fatty acids, total saturated: 2.222 G
SFA 10:0: 0.002 G
SFA 12:0: 0.002 G
SFA 14:0: 0.143 G
SFA 15:0: 0.015 G
SFA 16:0: 1.295 G
SFA 17:0: 0.04 G
SFA 18:0: 0.72 G
SFA 20:0: 0.001 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 2.566 G
MUFA 14:1: 0.018 G
MUFA 15:1: 0.01 G
MUFA 16:1: 0.189 G
MUFA 16:1 c: 0.091 G
MUFA 17:1: 0.029 G
MUFA 18:1: 2.315 G
MUFA 18:1 c: 1.204 G
MUFA 20:1: 0.006 G
Fatty acids, total polyunsaturated: 0.307 G
PUFA 18:2: 0.24 G
PUFA 18:2 n-6 c,c: 0.134 G
PUFA 18:2 CLAs: 0.011 G
PUFA 18:3: 0.01 G
PUFA 18:3 n-3 c,c,c (ALA): 0.004 G
PUFA 20:3: 0.006 G
PUFA 20:4 n-6: 0.006 G
PUFA 20:4: 0.041 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.009 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.152 G
Fatty acids, total trans-monoenoic: 0.145 G
TFA 16:1 t: 0.005 G
TFA 18:1 t: 0.14 G
TFA 18:2 t not further defined: 0.007 G
Fatty acids, total trans-polyenoic: 0.007 G
Cholesterol: 62 MG
Tryptophan: 0.194 G
Threonine: 0.961 G
Isoleucine: 1.028 G
Leucine: 1.836 G
Lysine: 1.994 G
Methionine: 0.586 G
Cystine: 0.259 G
Phenylalanine: 0.885 G
Tyrosine: 0.765 G
Valine: 1.106 G
Arginine: 1.464 G
Histidine: 0.759 G
Alanine: 1.346 G
Aspartic acid: 2.084 G
Glutamic acid: 3.479 G
Glycine: 1.183 G
Proline: 1.005 G
Serine: 0.89 G
Hydroxyproline: 0.179 G
Beef, composite of trimmed retail cuts, separable lean only, trimmed to 1/8 fat, select, cooked
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
CUT OF MEAT, COMPOSITE
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 60 G
Energy: 167 KCAL
Energy: 700 kJ
Protein: 27.51 G
Total lipid (fat): 6.37 G
Ash: 1.07 G
Calcium, Ca: 11 MG
Iron, Fe: 2.17 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 192 MG
Potassium, K: 294 MG
Sodium, Na: 51 MG
Zinc, Zn: 5.5 MG
Copper, Cu: 0.076 MG
Manganese, Mn: 0.029 MG
Selenium, Se: 33.6 UG
Thiamin: 0.071 MG
Riboflavin: 0.201 MG
Niacin: 5.897 MG
Pantothenic acid: 0.54 MG
Vitamin B-6: 0.499 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 85.1 MG
Betaine: 10 MG
Vitamin B-12: 1.68 UG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Vitamin A, IU: 3 IU
Vitamin E (alpha-tocopherol): 0.25 MG
Vitamin D (D2 + D3), International Units: 3 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.3 UG
Fatty acids, total saturated: 2.354 G
SFA 10:0: 0.003 G
SFA 12:0: 0.004 G
SFA 14:0: 0.156 G
SFA 15:0: 0.018 G
SFA 16:0: 1.347 G
SFA 17:0: 0.043 G
SFA 18:0: 0.778 G
SFA 20:0: 0.001 G
SFA 24:0: 0.003 G
Fatty acids, total monounsaturated: 2.629 G
MUFA 14:1: 0.017 G
MUFA 15:1: 0.013 G
MUFA 16:1: 0.197 G
MUFA 16:1 c: 0.097 G
MUFA 17:1: 0.03 G
MUFA 18:1: 2.367 G
MUFA 18:1 c: 1.163 G
MUFA 20:1: 0.004 G
Fatty acids, total polyunsaturated: 0.319 G
PUFA 18:2: 0.246 G
PUFA 18:2 n-6 c,c: 0.144 G
PUFA 18:2 CLAs: 0.012 G
PUFA 18:3: 0.013 G
PUFA 18:3 n-3 c,c,c (ALA): 0.006 G
PUFA 20:3: 0.007 G
PUFA 20:4 n-6: 0.007 G
PUFA 20:4: 0.038 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.012 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.181 G
Fatty acids, total trans-monoenoic: 0.174 G
TFA 16:1 t: 0.004 G
TFA 18:1 t: 0.17 G
TFA 18:2 t not further defined: 0.007 G
Fatty acids, total trans-polyenoic: 0.007 G
Cholesterol: 74 MG
Tryptophan: 0.249 G
Threonine: 1.263 G
Isoleucine: 1.35 G
Leucine: 2.428 G
Lysine: 2.645 G
Methionine: 0.773 G
Cystine: 0.344 G
Phenylalanine: 1.164 G
Tyrosine: 1.01 G
Valine: 1.451 G
Arginine: 1.938 G
Histidine: 1.016 G
Alanine: 1.772 G
Aspartic acid: 2.755 G
Glutamic acid: 4.578 G
Glycine: 1.564 G
Proline: 1.338 G
Serine: 1.178 G
Hydroxyproline: 0.229 G
Beef, composite of trimmed retail cuts, separable lean only, trimmed to 1/8 fat, select, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
CUT OF MEAT, COMPOSITE
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 72.47 G
Energy: 130 KCAL
Energy: 546 kJ
Protein: 22.37 G
Total lipid (fat): 4.55 G
Ash: 1.07 G
Calcium, Ca: 17 MG
Iron, Fe: 1.81 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 198 MG
Potassium, K: 328 MG
Sodium, Na: 58 MG
Zinc, Zn: 4.67 MG
Copper, Cu: 0.085 MG
Manganese, Mn: 0.03 MG
Selenium, Se: 28.1 UG
Thiamin: 0.08 MG
Riboflavin: 0.18 MG
Niacin: 6.021 MG
Pantothenic acid: 0.552 MG
Vitamin B-6: 0.59 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Choline, total: 71.9 MG
Betaine: 12.4 MG
Vitamin B-12: 1.47 UG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Vitamin A, IU: 4 IU
Vitamin E (alpha-tocopherol): 0.22 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin K (phylloquinone): 1.2 UG
Fatty acids, total saturated: 1.664 G
SFA 10:0: 0.002 G
SFA 12:0: 0.002 G
SFA 14:0: 0.109 G
SFA 15:0: 0.012 G
SFA 16:0: 0.973 G
SFA 17:0: 0.03 G
SFA 18:0: 0.533 G
SFA 24:0: 0.003 G
Fatty acids, total monounsaturated: 1.932 G
MUFA 14:1: 0.013 G
MUFA 15:1: 0.009 G
MUFA 16:1: 0.145 G
MUFA 16:1 c: 0.071 G
MUFA 17:1: 0.022 G
MUFA 18:1: 1.739 G
MUFA 18:1 c: 0.914 G
MUFA 20:1: 0.004 G
Fatty acids, total polyunsaturated: 0.243 G
PUFA 18:2: 0.188 G
PUFA 18:2 n-6 c,c: 0.112 G
PUFA 18:2 CLAs: 0.007 G
PUFA 18:3: 0.007 G
PUFA 18:3 n-3 c,c,c (ALA): 0.002 G
PUFA 20:3: 0.005 G
PUFA 20:4 n-6: 0.005 G
PUFA 20:4: 0.034 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.008 G
Fatty acids, total trans: 0.111 G
Fatty acids, total trans-monoenoic: 0.107 G
TFA 16:1 t: 0.004 G
TFA 18:1 t: 0.103 G
TFA 18:2 t not further defined: 0.004 G
Fatty acids, total trans-polyenoic: 0.004 G
Cholesterol: 62 MG
Tryptophan: 0.211 G
Threonine: 1.049 G
Isoleucine: 1.113 G
Leucine: 2.009 G
Lysine: 2.195 G
Methionine: 0.637 G
Cystine: 0.28 G
Phenylalanine: 0.959 G
Tyrosine: 0.839 G
Valine: 1.194 G
Arginine: 1.6 G
Histidine: 0.844 G
Alanine: 1.458 G
Aspartic acid: 2.277 G
Glutamic acid: 3.787 G
Glycine: 1.267 G
Proline: 1.096 G
Serine: 0.973 G
Hydroxyproline: 0.181 G
Beef, corned beef hash, with potato, canned
STEW OR HASH (US CFR) Prepared dish consisting of a mixture of meat, poultry or seafood with one or more vegetables and possibly other ingredients. In contrast to soups, which are liquid or semiliquid, stews are thickened or have a larger proportion of solid ingredients.
MEAT DISH (EUROFIR) Dishes whose predominant ingredient is seen to be meat; e.g. stew, meat burger, meat balls, meat pie or pasty
2200 MEALS, ENTREES, AND SIDEDISHES (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
SEMISOLID WITH SOLID PIECES Used for semisolid products that contain medium or small particles. The particles may be natural or formed whole shapes or may have been produced by dividing or disintegrating solids. Also included are products consisting of medium or small particles that are joined into a semisolid mass by naturally present or added oil, water, or other binding agents. The same particles without the binding agents would be indexed by the appropriate narrower term under *SOLID*.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
VEGETABLE ADDED
FLAVORING, SPICE OR HERB ADDED, NATURAL
CURED OR AGED Modified through complex enzymatic or microbial processes resulting in physicochemical changes in particular with respect to texture, flavor, color or shelf life of the food product. Such changes may be induced by the introduction of certain chemicals, such as sodium sulfite, salt, sugar, or other substances, such as phenolics, in dry or liquid form and often aided by smoke. Cheese should always be indexed by the appropriate narrower term under *LACTIC ACID-OTHER AGENT FERMENTED*.
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
STERILIZED BY HEAT Used when the product is rendered commercially sterile by holding at high temperature before or after it is packed in a hermetically sealed container.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CAN, BOTTLE OR JAR
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 70.32 G
Energy: 164 KCAL
Energy: 687 kJ
Protein: 8.73 G
Total lipid (fat): 10.24 G
Ash: 1.5 G
Carbohydrate, by difference: 9.27 G
Fiber, total dietary: 1.1 G
Sugars, Total: 0.34 G
Calcium, Ca: 19 MG
Iron, Fe: 1 MG
Magnesium, Mg: 13 MG
Phosphorus, P: 56 MG
Potassium, K: 172 MG
Sodium, Na: 412 MG
Zinc, Zn: 1.4 MG
Manganese, Mn: 0.084 MG
Selenium, Se: 7.5 UG
Vitamin C, total ascorbic acid: 0.9 MG
Thiamin: 0.069 MG
Riboflavin: 0.05 MG
Niacin: 1.572 MG
Pantothenic acid: 0.403 MG
Vitamin B-6: 0.231 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 15.6 MG
Vitamin B-12: 0.41 UG
Lutein + zeaxanthin: 5 UG
Vitamin E (alpha-tocopherol): 0.04 MG
Vitamin K (phylloquinone): 1.8 UG
Fatty acids, total saturated: 4.32 G
SFA 10:0: 0.029 G
SFA 12:0: 0.019 G
SFA 14:0: 0.342 G
SFA 16:0: 2.545 G
SFA 18:0: 1.202 G
Fatty acids, total monounsaturated: 5.26 G
MUFA 16:1: 0.767 G
MUFA 18:1: 4.489 G
MUFA 20:1: 0.004 G
Fatty acids, total polyunsaturated: 0.3 G
PUFA 18:2: 0.234 G
PUFA 18:3: 0.065 G
PUFA 20:4: 0.002 G
Cholesterol: 32 MG
Tryptophan: 0.047 G
Threonine: 0.223 G
Isoleucine: 0.253 G
Leucine: 0.43 G
Lysine: 0.454 G
Methionine: 0.137 G
Cystine: 0.073 G
Phenylalanine: 0.229 G
Tyrosine: 0.186 G
Valine: 0.288 G
Arginine: 0.347 G
Histidine: 0.17 G
Alanine: 0.312 G
Aspartic acid: 0.682 G
Glutamic acid: 0.871 G
Glycine: 0.312 G
Proline: 0.258 G
Serine: 0.228 G
Hydroxyproline: 0.048 G
Beef, corned
Water: 59.79 G
Energy: 251 KCAL
Protein: 18.17 G
Total lipid (fat): 18.98 G
Carbohydrate, by difference: 0.47 G
Calcium, Ca: 8 MG
Iron, Fe: 1.86 MG
Magnesium, Mg: 12 MG
Phosphorus, P: 125 MG
Potassium, K: 145 MG
Sodium, Na: 973 MG
Zinc, Zn: 4.58 MG
Copper, Cu: 0.154 MG
Selenium, Se: 32.8 UG
Thiamin: 0.026 MG
Riboflavin: 0.17 MG
Niacin: 3.03 MG
Vitamin B-6: 0.23 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 69.2 MG
Vitamin B-12: 1.63 UG
Vitamin E (alpha-tocopherol): 0.16 MG
Vitamin D (D2 + D3): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 6.34 G
SFA 10:0: 0.04 G
SFA 12:0: 0.02 G
SFA 14:0: 0.5 G
SFA 16:0: 3.69 G
SFA 18:0: 1.74 G
Fatty acids, total monounsaturated: 9.22 G
MUFA 16:1: 1.44 G
MUFA 18:1: 7.78 G
Fatty acids, total polyunsaturated: 0.67 G
PUFA 18:2: 0.54 G
PUFA 18:3: 0.13 G
Cholesterol: 98 MG
Beef, cow head
Water: 56.52 G
Energy: 257 KCAL
Protein: 25.9 G
Total lipid (fat): 16.46 G
Calcium, Ca: 13 MG
Iron, Fe: 2.18 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 179 MG
Potassium, K: 269 MG
Sodium, Na: 357 MG
Zinc, Zn: 5.06 MG
Copper, Cu: 0.074 MG
Selenium, Se: 28.1 UG
Thiamin: 0.067 MG
Riboflavin: 0.188 MG
Niacin: 5.415 MG
Vitamin B-6: 0.474 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 82.6 MG
Vitamin B-12: 1.8 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin E (alpha-tocopherol): 0.31 MG
Vitamin D (D2 + D3): 0.2 UG
Vitamin K (phylloquinone): 1.4 UG
Fatty acids, total saturated: 6.728 G
SFA 10:0: 0.024 G
SFA 12:0: 0.024 G
SFA 14:0: 0.481 G
SFA 16:0: 3.822 G
SFA 18:0: 2.198 G
Fatty acids, total monounsaturated: 7.348 G
MUFA 16:1: 0.589 G
MUFA 18:1: 6.586 G
MUFA 20:1: 0.03 G
Fatty acids, total polyunsaturated: 0.727 G
PUFA 18:2: 0.568 G
PUFA 18:3: 0.086 G
PUFA 20:4: 0.045 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.012 G
PUFA 22:6 n-3 (DHA): 0.001 G
Cholesterol: 86 MG
Beef, cured, breakfast strips, cooked
CURED MEAT (US CFR) Meat product that has been preserved through treatment with salt (brining, dry salting or injection of salt solution), heating and drying.
PRESERVED MEAT (EUROFIR) e.g. ham, bacon, corned beef
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART Carcass meat from any type of animal including poultry and seafood. Includes retail and wholesale cuts other than organ meat. Refers to the whole carcass or parts.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS <0.3 CM.
HEAT-TREATED
COOKING METHOD NOT KNOWN
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 26.2 G
Energy: 449 KCAL
Energy: 1879 kJ
Protein: 31.3 G
Total lipid (fat): 34.4 G
Ash: 6.7 G
Carbohydrate, by difference: 1.4 G
Calcium, Ca: 9 MG
Iron, Fe: 3.14 MG
Magnesium, Mg: 27 MG
Phosphorus, P: 236 MG
Potassium, K: 412 MG
Sodium, Na: 2253 MG
Zinc, Zn: 6.37 MG
Copper, Cu: 0.116 MG
Manganese, Mn: 0.017 MG
Selenium, Se: 26.8 UG
Thiamin: 0.09 MG
Riboflavin: 0.26 MG
Niacin: 6.47 MG
Pantothenic acid: 0.343 MG
Vitamin B-6: 0.31 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 119.2 MG
Betaine: 15.7 MG
Vitamin B-12: 3.45 UG
Vitamin E (alpha-tocopherol): 0.29 MG
Vitamin D (D2 + D3), International Units: 7 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Vitamin K (phylloquinone): 2.8 UG
Fatty acids, total saturated: 14.35 G
SFA 10:0: 0.13 G
SFA 12:0: 0.1 G
SFA 14:0: 1.22 G
SFA 16:0: 7.66 G
SFA 18:0: 4.48 G
Fatty acids, total monounsaturated: 16.85 G
MUFA 16:1: 2.27 G
MUFA 18:1: 14.58 G
Fatty acids, total polyunsaturated: 1.58 G
PUFA 18:2: 1.25 G
PUFA 18:3: 0.33 G
Cholesterol: 119 MG
Tryptophan: 0.285 G
Threonine: 1.182 G
Isoleucine: 1.352 G
Leucine: 2.299 G
Lysine: 2.399 G
Methionine: 0.726 G
Cystine: 0.401 G
Phenylalanine: 1.127 G
Tyrosine: 1.022 G
Valine: 1.377 G
Arginine: 1.933 G
Histidine: 0.997 G
Alanine: 2.254 G
Aspartic acid: 3.065 G
Glutamic acid: 5.098 G
Glycine: 2.614 G
Proline: 2.254 G
Serine: 1.262 G
Beef, cured, breakfast strips, raw or unheated
CURED MEAT (US CFR) Meat product that has been preserved through treatment with salt (brining, dry salting or injection of salt solution), heating and drying.
PRESERVED MEAT (EUROFIR) e.g. ham, bacon, corned beef
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART Carcass meat from any type of animal including poultry and seafood. Includes retail and wholesale cuts other than organ meat. Refers to the whole carcass or parts.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS <0.3 CM.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
CURED OR AGED Modified through complex enzymatic or microbial processes resulting in physicochemical changes in particular with respect to texture, flavor, color or shelf life of the food product. Such changes may be induced by the introduction of certain chemicals, such as sodium sulfite, salt, sugar, or other substances, such as phenolics, in dry or liquid form and often aided by smoke. Cheese should always be indexed by the appropriate narrower term under *LACTIC ACID-OTHER AGENT FERMENTED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 45.2 G
Energy: 406 KCAL
Energy: 1699 kJ
Protein: 12.5 G
Total lipid (fat): 38.8 G
Ash: 2.8 G
Carbohydrate, by difference: 0.7 G
Calcium, Ca: 4 MG
Iron, Fe: 1.23 MG
Magnesium, Mg: 11 MG
Phosphorus, P: 100 MG
Potassium, K: 153 MG
Sodium, Na: 955 MG
Zinc, Zn: 2.39 MG
Copper, Cu: 0.058 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 25.9 UG
Vitamin C, total ascorbic acid: 24 MG
Thiamin: 0.06 MG
Riboflavin: 0.12 MG
Niacin: 2.97 MG
Pantothenic acid: 0.217 MG
Vitamin B-6: 0.17 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Vitamin B-12: 1.64 UG
Fatty acids, total saturated: 15.95 G
SFA 10:0: 0.16 G
SFA 12:0: 0.11 G
SFA 14:0: 1.31 G
SFA 16:0: 8.48 G
SFA 18:0: 5.03 G
Fatty acids, total monounsaturated: 18.68 G
MUFA 16:1: 2.47 G
MUFA 18:1: 16.21 G
Fatty acids, total polyunsaturated: 2.19 G
PUFA 18:2: 1.67 G
PUFA 18:3: 0.52 G
Cholesterol: 82 MG
Tryptophan: 0.114 G
Threonine: 0.472 G
Isoleucine: 0.54 G
Leucine: 0.918 G
Lysine: 0.958 G
Methionine: 0.29 G
Cystine: 0.16 G
Phenylalanine: 0.45 G
Tyrosine: 0.408 G
Valine: 0.55 G
Arginine: 0.772 G
Histidine: 0.398 G
Alanine: 0.9 G
Aspartic acid: 1.224 G
Glutamic acid: 2.036 G
Glycine: 1.044 G
Proline: 0.9 G
Serine: 0.504 G
Beef, cured, corned beef, brisket, cooked
CURED MEAT (US CFR) Meat product that has been preserved through treatment with salt (brining, dry salting or injection of salt solution), heating and drying.
PRESERVED MEAT (EUROFIR) e.g. ham, bacon, corned beef
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART Carcass meat from any type of animal including poultry and seafood. Includes retail and wholesale cuts other than organ meat. Refers to the whole carcass or parts.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
HEAT-TREATED
COOKING METHOD NOT KNOWN
CURED OR AGED Modified through complex enzymatic or microbial processes resulting in physicochemical changes in particular with respect to texture, flavor, color or shelf life of the food product. Such changes may be induced by the introduction of certain chemicals, such as sodium sulfite, salt, sugar, or other substances, such as phenolics, in dry or liquid form and often aided by smoke. Cheese should always be indexed by the appropriate narrower term under *LACTIC ACID-OTHER AGENT FERMENTED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
GRADE OF MEAT NOT KNOWN
BRISKET
Water: 59.79 G
Energy: 251 KCAL
Energy: 1050 kJ
Protein: 18.17 G
Total lipid (fat): 18.98 G
Ash: 2.6 G
Carbohydrate, by difference: 0.47 G
Calcium, Ca: 8 MG
Iron, Fe: 1.86 MG
Magnesium, Mg: 12 MG
Phosphorus, P: 125 MG
Potassium, K: 145 MG
Sodium, Na: 973 MG
Zinc, Zn: 4.58 MG
Copper, Cu: 0.154 MG
Manganese, Mn: 0.022 MG
Selenium, Se: 32.8 UG
Thiamin: 0.026 MG
Riboflavin: 0.17 MG
Niacin: 3.03 MG
Pantothenic acid: 0.42 MG
Vitamin B-6: 0.23 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 69.2 MG
Betaine: 9.1 MG
Vitamin B-12: 1.63 UG
Vitamin E (alpha-tocopherol): 0.16 MG
Vitamin D (D2 + D3), International Units: 4 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 6.34 G
SFA 10:0: 0.04 G
SFA 12:0: 0.02 G
SFA 14:0: 0.5 G
SFA 16:0: 3.69 G
SFA 18:0: 1.74 G
Fatty acids, total monounsaturated: 9.22 G
MUFA 16:1: 1.44 G
MUFA 18:1: 7.78 G
Fatty acids, total polyunsaturated: 0.67 G
PUFA 18:2: 0.54 G
PUFA 18:3: 0.13 G
Cholesterol: 98 MG
Tryptophan: 0.119 G
Threonine: 0.726 G
Isoleucine: 0.827 G
Leucine: 1.445 G
Lysine: 1.536 G
Methionine: 0.473 G
Cystine: 0.234 G
Phenylalanine: 0.718 G
Tyrosine: 0.579 G
Valine: 0.901 G
Arginine: 1.175 G
Histidine: 0.58 G
Alanine: 1.105 G
Aspartic acid: 1.655 G
Glutamic acid: 2.728 G
Glycine: 1.106 G
Proline: 0.866 G
Serine: 0.716 G
Hydroxyproline: 0.191 G
Beef, cured, corned beef, brisket, raw
CURED MEAT (US CFR) Meat product that has been preserved through treatment with salt (brining, dry salting or injection of salt solution), heating and drying.
PRESERVED MEAT (EUROFIR) e.g. ham, bacon, corned beef
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART Carcass meat from any type of animal including poultry and seafood. Includes retail and wholesale cuts other than organ meat. Refers to the whole carcass or parts.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
CURED OR AGED Modified through complex enzymatic or microbial processes resulting in physicochemical changes in particular with respect to texture, flavor, color or shelf life of the food product. Such changes may be induced by the introduction of certain chemicals, such as sodium sulfite, salt, sugar, or other substances, such as phenolics, in dry or liquid form and often aided by smoke. Cheese should always be indexed by the appropriate narrower term under *LACTIC ACID-OTHER AGENT FERMENTED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
GRADE OF MEAT NOT KNOWN
BRISKET
Water: 66.56 G
Energy: 198 KCAL
Energy: 828 kJ
Protein: 14.68 G
Total lipid (fat): 14.9 G
Ash: 3.73 G
Carbohydrate, by difference: 0.14 G
Calcium, Ca: 7 MG
Iron, Fe: 1.69 MG
Magnesium, Mg: 14 MG
Phosphorus, P: 117 MG
Potassium, K: 297 MG
Sodium, Na: 1217 MG
Zinc, Zn: 2.85 MG
Copper, Cu: 0.11 MG
Manganese, Mn: 0.02 MG
Selenium, Se: 19 UG
Vitamin C, total ascorbic acid: 27 MG
Thiamin: 0.043 MG
Riboflavin: 0.157 MG
Niacin: 3.66 MG
Pantothenic acid: 0.57 MG
Vitamin B-6: 0.29 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Vitamin B-12: 1.78 UG
Fatty acids, total saturated: 4.73 G
SFA 10:0: 0.02 G
SFA 12:0: 0.02 G
SFA 14:0: 0.36 G
SFA 16:0: 2.74 G
SFA 18:0: 1.34 G
Fatty acids, total monounsaturated: 7.18 G
MUFA 16:1: 1.1 G
MUFA 18:1: 6.08 G
Fatty acids, total polyunsaturated: 0.53 G
PUFA 18:2: 0.38 G
PUFA 18:3: 0.15 G
Cholesterol: 54 MG
Tryptophan: 0.134 G
Threonine: 0.554 G
Isoleucine: 0.634 G
Leucine: 1.078 G
Lysine: 1.125 G
Methionine: 0.341 G
Cystine: 0.188 G
Phenylalanine: 0.529 G
Tyrosine: 0.479 G
Valine: 0.646 G
Arginine: 0.907 G
Histidine: 0.467 G
Alanine: 1.057 G
Aspartic acid: 1.438 G
Glutamic acid: 2.391 G
Glycine: 1.226 G
Proline: 1.057 G
Serine: 0.592 G
Beef, cured, corned beef, canned
CURED MEAT (US CFR) Meat product that has been preserved through treatment with salt (brining, dry salting or injection of salt solution), heating and drying.
PRESERVED MEAT (EUROFIR) e.g. ham, bacon, corned beef
0700 SAUSAGES AND LUNCHEON MEATS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
CURED OR AGED Modified through complex enzymatic or microbial processes resulting in physicochemical changes in particular with respect to texture, flavor, color or shelf life of the food product. Such changes may be induced by the introduction of certain chemicals, such as sodium sulfite, salt, sugar, or other substances, such as phenolics, in dry or liquid form and often aided by smoke. Cheese should always be indexed by the appropriate narrower term under *LACTIC ACID-OTHER AGENT FERMENTED*.
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
STERILIZED BY HEAT Used when the product is rendered commercially sterile by holding at high temperature before or after it is packed in a hermetically sealed container.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CAN, BOTTLE OR JAR
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CUT OF MEAT NOT KNOWN
GRADE OF MEAT NOT KNOWN
Water: 57.72 G
Energy: 250 KCAL
Energy: 1046 kJ
Protein: 27.1 G
Total lipid (fat): 14.93 G
Ash: 2.9 G
Calcium, Ca: 12 MG
Iron, Fe: 2.08 MG
Magnesium, Mg: 14 MG
Phosphorus, P: 111 MG
Potassium, K: 136 MG
Sodium, Na: 897 MG
Zinc, Zn: 3.57 MG
Copper, Cu: 0.064 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 42.9 UG
Thiamin: 0.02 MG
Riboflavin: 0.147 MG
Niacin: 2.43 MG
Pantothenic acid: 0.626 MG
Vitamin B-6: 0.13 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Choline, total: 89.2 MG
Betaine: 11.7 MG
Vitamin B-12: 1.62 UG
Vitamin E (alpha-tocopherol): 0.15 MG
Vitamin D (D2 + D3), International Units: 10 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 6.18 G
SFA 10:0: 0.1 G
SFA 12:0: 0.07 G
SFA 14:0: 0.42 G
SFA 16:0: 3.04 G
SFA 18:0: 2.29 G
Fatty acids, total monounsaturated: 5.96 G
MUFA 16:1: 0.8 G
MUFA 18:1: 5 G
Fatty acids, total polyunsaturated: 0.63 G
PUFA 18:2: 0.42 G
PUFA 18:3: 0.21 G
Cholesterol: 86 MG
Tryptophan: 0.247 G
Threonine: 1.023 G
Isoleucine: 1.17 G
Leucine: 1.99 G
Lysine: 2.076 G
Methionine: 0.629 G
Cystine: 0.347 G
Phenylalanine: 0.975 G
Tyrosine: 0.884 G
Valine: 1.192 G
Arginine: 1.673 G
Histidine: 0.863 G
Alanine: 1.951 G
Aspartic acid: 2.653 G
Glutamic acid: 4.413 G
Glycine: 2.263 G
Proline: 1.951 G
Serine: 1.092 G
Beef, cured, dried
CURED MEAT (US CFR) Meat product that has been preserved through treatment with salt (brining, dry salting or injection of salt solution), heating and drying.
PRESERVED MEAT (EUROFIR) e.g. ham, bacon, corned beef
0700 SAUSAGES AND LUNCHEON MEATS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
SLICED, THIN, BELOW 0.5 CM.
EXTENT OF HEAT TREATMENT NOT KNOWN Used only when no information is available about the use of or degree of heat treatment performed.
COOKING METHOD NOT APPLICABLE
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
SUCROSE ADDED Used when sucrose, specifically cane sugar or beet sugar, is the second or third ingredient in order of predominance or if the sucrose content is known to be 5% or more. Note that on a product label or in a recipe, 'sugar' means *SUCROSE*.
CURED OR AGED Modified through complex enzymatic or microbial processes resulting in physicochemical changes in particular with respect to texture, flavor, color or shelf life of the food product. Such changes may be induced by the introduction of certain chemicals, such as sodium sulfite, salt, sugar, or other substances, such as phenolics, in dry or liquid form and often aided by smoke. Cheese should always be indexed by the appropriate narrower term under *LACTIC ACID-OTHER AGENT FERMENTED*.
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CUT OF MEAT NOT KNOWN
GRADE OF MEAT NOT KNOWN
Water: 53.8 G
Energy: 153 KCAL
Energy: 640 kJ
Protein: 31.1 G
Total lipid (fat): 1.94 G
Ash: 10.4 G
Carbohydrate, by difference: 2.76 G
Sugars, Total: 2.7 G
Calcium, Ca: 8 MG
Iron, Fe: 2.42 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 181 MG
Potassium, K: 235 MG
Sodium, Na: 2790 MG
Zinc, Zn: 4.93 MG
Copper, Cu: 0.074 MG
Manganese, Mn: 0.017 MG
Selenium, Se: 32.4 UG
Fluoride, F: 8.4 UG
Thiamin: 0.065 MG
Riboflavin: 0.163 MG
Niacin: 5.164 MG
Pantothenic acid: 0.566 MG
Vitamin B-6: 0.386 MG
Folate, total: 10 UG
Folate, food: 10 UG
Folate, DFE: 10 UG
Vitamin B-12: 1.59 UG
Vitamin E (alpha-tocopherol): 0.38 MG
Vitamin D (D2 + D3), International Units: 1 IU
Vitamin K (phylloquinone): 1.3 UG
Fatty acids, total saturated: 0.95 G
SFA 14:0: 0.07 G
SFA 16:0: 0.588 G
SFA 18:0: 0.292 G
Fatty acids, total monounsaturated: 0.84 G
MUFA 16:1: 0.078 G
MUFA 18:1: 0.762 G
Fatty acids, total polyunsaturated: 0.07 G
PUFA 18:2: 0.055 G
PUFA 18:3: 0.005 G
PUFA 20:4: 0.01 G
Cholesterol: 79 MG
Tryptophan: 0.189 G
Threonine: 1.148 G
Isoleucine: 1.308 G
Leucine: 2.287 G
Lysine: 2.429 G
Methionine: 0.749 G
Cystine: 0.371 G
Phenylalanine: 1.135 G
Tyrosine: 0.916 G
Valine: 1.426 G
Arginine: 1.859 G
Histidine: 0.917 G
Alanine: 1.748 G
Aspartic acid: 2.618 G
Glutamic acid: 4.316 G
Glycine: 1.75 G
Proline: 1.37 G
Serine: 1.132 G
Hydroxyproline: 0.302 G
Beef, cured, luncheon meat, jellied
SAUSAGE OR LUNCHEON MEAT (US CFR) This category includes a wide variety of products made from comminuted or chopped meat (skeletal and/or organ meat) that is usually salted and/or seasoned and often stuffed in an edible or inedible casing. Includes products such as pork sausage, pickle or pimiento loaf, meat spread and pate, and products made by binding meat chunks with gelatin or other binders, such as sectioned and formed ham, beef rolls, and headcheese. Excludes plain ground meat, meat loaf and products made by slicing intact muscle or other tissue, even if packaged and marketed like luncheon meat. Index all processes applied to the product at hand; examples: *FULLY HEAT TREATED*, *CURED FOR 2 MONTHS*, *SMOKED*, *FERMENTED*, *EMULSIFIED OR HOMOGENIZED*. Also consider *PARTICLE SIZE IN SOLID FORMED PRODUCTS* and *TYPEOF SAUSAGE CASING* in *Z. ADJUNCT CHARACTERISTICS OF FOOD*.
SAUSAGE OR SIMILAR MEAT PRODUCT (EUROFIR) includes: pastes, pts and terrines; sausage meat; dry, smoked sausages (rohwurst); fresh and lightly cooked sausages (bratwurst); cooked sausages (kochwurst); blood & blood products (e.g. haggis, black pudding); other meat products (e.g. galantine, brawn).
0700 SAUSAGES AND LUNCHEON MEATS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
GELATIN ADDED used when gelatin is added at any level.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
CURED OR AGED Modified through complex enzymatic or microbial processes resulting in physicochemical changes in particular with respect to texture, flavor, color or shelf life of the food product. Such changes may be induced by the introduction of certain chemicals, such as sodium sulfite, salt, sugar, or other substances, such as phenolics, in dry or liquid form and often aided by smoke. Cheese should always be indexed by the appropriate narrower term under *LACTIC ACID-OTHER AGENT FERMENTED*.
PRESERVED BY ADDING CHEMICALS Preserved by adding chemical preservatives (e.g., sorbic acid, sodium benzoate, BHT, calcium proprionate) to suppress or inhibit undesirable microorganisms or enzyme activity.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CUT OF MEAT NOT KNOWN
GRADE OF MEAT NOT KNOWN
Water: 74.6 G
Energy: 111 KCAL
Energy: 464 kJ
Protein: 19 G
Total lipid (fat): 3.3 G
Ash: 3.4 G
Calcium, Ca: 10 MG
Iron, Fe: 3.45 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 139 MG
Potassium, K: 402 MG
Sodium, Na: 1322 MG
Zinc, Zn: 3.55 MG
Copper, Cu: 0.12 MG
Manganese, Mn: 0.052 MG
Selenium, Se: 16.4 UG
Thiamin: 0.145 MG
Riboflavin: 0.291 MG
Niacin: 4.838 MG
Pantothenic acid: 0.687 MG
Vitamin B-6: 0.25 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Vitamin B-12: 5.14 UG
Fatty acids, total saturated: 1.41 G
SFA 10:0: 0.01 G
SFA 12:0: 0.02 G
SFA 14:0: 0.09 G
SFA 16:0: 0.68 G
SFA 18:0: 0.54 G
Fatty acids, total monounsaturated: 1.45 G
MUFA 16:1: 0.22 G
MUFA 18:1: 1.23 G
Fatty acids, total polyunsaturated: 0.17 G
PUFA 18:2: 0.13 G
PUFA 18:3: 0.04 G
Cholesterol: 34 MG
Tryptophan: 0.137 G
Threonine: 0.742 G
Isoleucine: 0.714 G
Leucine: 1.313 G
Lysine: 1.459 G
Methionine: 0.42 G
Cystine: 0.198 G
Phenylalanine: 0.672 G
Tyrosine: 0.511 G
Valine: 0.824 G
Arginine: 1.316 G
Histidine: 0.499 G
Alanine: 1.307 G
Aspartic acid: 1.617 G
Glutamic acid: 2.627 G
Glycine: 1.8 G
Proline: 1.246 G
Serine: 0.76 G
Beef, cured, pastrami
CURED MEAT (US CFR) Meat product that has been preserved through treatment with salt (brining, dry salting or injection of salt solution), heating and drying.
PRESERVED MEAT (EUROFIR) e.g. ham, bacon, corned beef
0700 SAUSAGES AND LUNCHEON MEATS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
SMOKED BY SMOKE INFILTRATION Use when food is exposed it for long periods of time to the smoke from a wood fire. Index also *PRESERVED BY SMOKING* [J0106]. If smoking also includes heat treatment, index the proper heat treatment under *PRESERVED BY HEAT TREATMENT* [J0120].
FAT PARTIALLY REMOVED Used for products that contain between 10-20% and 60% of the fat naturally present in the food source. Examples are breakfast cocoa, low fat milk and low-fat cottage cheese.
CURED OR AGED Modified through complex enzymatic or microbial processes resulting in physicochemical changes in particular with respect to texture, flavor, color or shelf life of the food product. Such changes may be induced by the introduction of certain chemicals, such as sodium sulfite, salt, sugar, or other substances, such as phenolics, in dry or liquid form and often aided by smoke. Cheese should always be indexed by the appropriate narrower term under *LACTIC ACID-OTHER AGENT FERMENTED*.
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CUT OF MEAT NOT KNOWN
GRADE OF MEAT NOT KNOWN
Water: 69.53 G
Energy: 147 KCAL
Energy: 615 kJ
Protein: 21.8 G
Total lipid (fat): 5.82 G
Ash: 3.4 G
Carbohydrate, by difference: 0.36 G
Sugars, Total: 0.1 G
Fructose: 0.01 G
Calcium, Ca: 10 MG
Iron, Fe: 2.22 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 175 MG
Potassium, K: 210 MG
Sodium, Na: 1078 MG
Zinc, Zn: 4.98 MG
Copper, Cu: 0.091 MG
Manganese, Mn: 0.027 MG
Selenium, Se: 17.7 UG
Fluoride, F: 20.3 UG
Vitamin C, total ascorbic acid: 0.3 MG
Thiamin: 0.052 MG
Riboflavin: 0.161 MG
Niacin: 4.26 MG
Pantothenic acid: 0.265 MG
Vitamin B-6: 0.221 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 81.6 MG
Betaine: 10.7 MG
Vitamin B-12: 1.87 UG
Vitamin A, RAE: 2 UG
Carotene, beta: 22 UG
Cryptoxanthin, beta: 6 UG
Vitamin A, IU: 42 IU
Lutein + zeaxanthin: 11 UG
Vitamin E (alpha-tocopherol): 0.12 MG
Vitamin D (D2 + D3), International Units: 4 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 0.7 UG
Fatty acids, total saturated: 2.681 G
SFA 10:0: 0.006 G
SFA 12:0: 0.006 G
SFA 14:0: 0.223 G
SFA 16:0: 1.654 G
SFA 18:0: 0.792 G
Fatty acids, total monounsaturated: 2.118 G
MUFA 16:1: 0.209 G
MUFA 18:1: 1.905 G
MUFA 20:1: 0.004 G
Fatty acids, total polyunsaturated: 0.145 G
PUFA 18:2: 0.116 G
PUFA 18:3: 0.011 G
PUFA 20:4: 0.018 G
Cholesterol: 68 MG
Tryptophan: 0.141 G
Threonine: 0.857 G
Isoleucine: 0.976 G
Leucine: 1.706 G
Lysine: 1.812 G
Methionine: 0.558 G
Cystine: 0.277 G
Phenylalanine: 0.847 G
Tyrosine: 0.683 G
Valine: 1.065 G
Arginine: 1.39 G
Histidine: 0.684 G
Alanine: 1.303 G
Aspartic acid: 1.955 G
Glutamic acid: 3.221 G
Glycine: 1.306 G
Proline: 1.022 G
Serine: 0.845 G
Hydroxyproline: 0.225 G
Beef, dried, chipped, cooked in fat
Water: 48.65 G
Energy: 225 KCAL
Protein: 28.12 G
Total lipid (fat): 11.32 G
Carbohydrate, by difference: 2.5 G
Sugars, Total: 2.44 G
Calcium, Ca: 7 MG
Iron, Fe: 2.19 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 164 MG
Potassium, K: 213 MG
Sodium, Na: 2523 MG
Zinc, Zn: 4.47 MG
Copper, Cu: 0.067 MG
Selenium, Se: 29.3 UG
Thiamin: 0.059 MG
Riboflavin: 0.147 MG
Niacin: 4.67 MG
Vitamin B-6: 0.349 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Choline, total: 4.8 MG
Vitamin B-12: 1.44 UG
Vitamin E (alpha-tocopherol): 0.4 MG
Vitamin D (D2 + D3): 0.2 UG
Vitamin K (phylloquinone): 1.2 UG
Fatty acids, total saturated: 4.61 G
SFA 10:0: 0.01 G
SFA 12:0: 0.019 G
SFA 14:0: 0.188 G
SFA 16:0: 2.809 G
SFA 18:0: 1.556 G
Fatty acids, total monounsaturated: 5.075 G
MUFA 16:1: 0.329 G
MUFA 18:1: 4.632 G
MUFA 20:1: 0.096 G
Fatty acids, total polyunsaturated: 1.135 G
PUFA 18:2: 1.026 G
PUFA 18:3: 0.1 G
PUFA 20:4: 0.009 G
Cholesterol: 81 MG
Beef, dried, chipped, uncooked
Water: 53.8 G
Energy: 153 KCAL
Protein: 31.1 G
Total lipid (fat): 1.94 G
Carbohydrate, by difference: 2.76 G
Sugars, Total: 2.7 G
Calcium, Ca: 8 MG
Iron, Fe: 2.42 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 181 MG
Potassium, K: 235 MG
Sodium, Na: 2790 MG
Zinc, Zn: 4.93 MG
Copper, Cu: 0.074 MG
Selenium, Se: 32.4 UG
Thiamin: 0.065 MG
Riboflavin: 0.163 MG
Niacin: 5.164 MG
Vitamin B-6: 0.386 MG
Folate, total: 10 UG
Folate, food: 10 UG
Folate, DFE: 10 UG
Vitamin B-12: 1.59 UG
Vitamin E (alpha-tocopherol): 0.38 MG
Vitamin K (phylloquinone): 1.3 UG
Fatty acids, total saturated: 0.95 G
SFA 14:0: 0.07 G
SFA 16:0: 0.588 G
SFA 18:0: 0.292 G
Fatty acids, total monounsaturated: 0.84 G
MUFA 16:1: 0.078 G
MUFA 18:1: 0.762 G
Fatty acids, total polyunsaturated: 0.07 G
PUFA 18:2: 0.055 G
PUFA 18:3: 0.005 G
PUFA 20:4: 0.01 G
Cholesterol: 79 MG
Beef, dumplings, and vegetables excluding carrots, broccoli, and dark-green leafy; gravy
Water: 73.37 G
Energy: 130 KCAL
Protein: 6.19 G
Total lipid (fat): 6.16 G
Carbohydrate, by difference: 12.85 G
Fiber, total dietary: 0.8 G
Sugars, Total: 1.07 G
Calcium, Ca: 71 MG
Iron, Fe: 1.17 MG
Magnesium, Mg: 12 MG
Phosphorus, P: 81 MG
Potassium, K: 112 MG
Sodium, Na: 301 MG
Zinc, Zn: 0.92 MG
Copper, Cu: 0.043 MG
Selenium, Se: 6.4 UG
Vitamin C, total ascorbic acid: 0.7 MG
Thiamin: 0.109 MG
Riboflavin: 0.108 MG
Niacin: 1.616 MG
Vitamin B-6: 0.087 MG
Folate, total: 19 UG
Folic acid: 10 UG
Folate, food: 9 UG
Folate, DFE: 27 UG
Choline, total: 22.6 MG
Vitamin B-12: 0.28 UG
Vitamin A, RAE: 9 UG
Retinol: 6 UG
Carotene, beta: 25 UG
Carotene, alpha: 6 UG
Cryptoxanthin, beta: 11 UG
Lutein + zeaxanthin: 108 UG
Vitamin E (alpha-tocopherol): 0.6 MG
Vitamin D (D2 + D3): 0.1 UG
Vitamin K (phylloquinone): 7.4 UG
Fatty acids, total saturated: 1.434 G
SFA 4:0: 0.005 G
SFA 6:0: 0.004 G
SFA 8:0: 0.002 G
SFA 10:0: 0.008 G
SFA 12:0: 0.01 G
SFA 14:0: 0.065 G
SFA 16:0: 0.908 G
SFA 18:0: 0.394 G
Fatty acids, total monounsaturated: 2.402 G
MUFA 16:1: 0.095 G
MUFA 18:1: 2.284 G
MUFA 20:1: 0.025 G
Fatty acids, total polyunsaturated: 1.636 G
PUFA 18:2: 1.457 G
PUFA 18:3: 0.172 G
PUFA 20:4: 0.005 G
PUFA 22:5 n-3 (DPA): 0.002 G
Cholesterol: 14 MG
Beef, dumplings, and vegetables including carrots, broccoli, and/or dark-green leafy; gravy
Water: 74.33 G
Energy: 127 KCAL
Protein: 6.15 G
Total lipid (fat): 6.36 G
Carbohydrate, by difference: 11.7 G
Fiber, total dietary: 0.9 G
Sugars, Total: 1.12 G
Calcium, Ca: 73 MG
Iron, Fe: 1.17 MG
Magnesium, Mg: 10 MG
Phosphorus, P: 78 MG
Potassium, K: 106 MG
Sodium, Na: 306 MG
Zinc, Zn: 0.9 MG
Copper, Cu: 0.044 MG
Selenium, Se: 6.4 UG
Vitamin C, total ascorbic acid: 3.8 MG
Thiamin: 0.111 MG
Riboflavin: 0.104 MG
Niacin: 1.539 MG
Vitamin B-6: 0.092 MG
Folate, total: 20 UG
Folic acid: 10 UG
Folate, food: 10 UG
Folate, DFE: 27 UG
Choline, total: 21.6 MG
Vitamin B-12: 0.28 UG
Vitamin A, RAE: 86 UG
Retinol: 6 UG
Carotene, beta: 783 UG
Carotene, alpha: 332 UG
Lutein + zeaxanthin: 160 UG
Vitamin E (alpha-tocopherol): 0.84 MG
Vitamin D (D2 + D3): 0.1 UG
Vitamin K (phylloquinone): 13.2 UG
Fatty acids, total saturated: 1.461 G
SFA 4:0: 0.005 G
SFA 6:0: 0.004 G
SFA 8:0: 0.002 G
SFA 10:0: 0.008 G
SFA 12:0: 0.01 G
SFA 14:0: 0.065 G
SFA 16:0: 0.927 G
SFA 18:0: 0.399 G
Fatty acids, total monounsaturated: 2.472 G
MUFA 16:1: 0.096 G
MUFA 18:1: 2.351 G
MUFA 20:1: 0.027 G
Fatty acids, total polyunsaturated: 1.721 G
PUFA 18:2: 1.529 G
PUFA 18:3: 0.184 G
PUFA 20:4: 0.005 G
PUFA 22:5 n-3 (DPA): 0.002 G
Cholesterol: 14 MG
Beef, flank, steak, separable lean and fat, trimmed to 0 fat, all grades, cooked, broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 64.17 G
Energy: 192 KCAL
Energy: 805 kJ
Protein: 27.66 G
Total lipid (fat): 8.23 G
Ash: 1.09 G
Calcium, Ca: 20 MG
Iron, Fe: 1.74 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 210 MG
Potassium, K: 339 MG
Sodium, Na: 56 MG
Zinc, Zn: 4.9 MG
Copper, Cu: 0.082 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 29.4 UG
Thiamin: 0.075 MG
Riboflavin: 0.133 MG
Niacin: 7.363 MG
Pantothenic acid: 0.545 MG
Vitamin B-6: 0.579 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Choline, total: 105.4 MG
Betaine: 13.8 MG
Vitamin B-12: 1.63 UG
Vitamin E (alpha-tocopherol): 0.38 MG
Vitamin K (phylloquinone): 1.4 UG
Fatty acids, total saturated: 3.395 G
SFA 10:0: 0.013 G
SFA 12:0: 0.013 G
SFA 14:0: 0.243 G
SFA 16:0: 2.174 G
SFA 18:0: 0.952 G
Fatty acids, total monounsaturated: 3.317 G
MUFA 16:1: 0.302 G
MUFA 18:1: 3.002 G
MUFA 20:1: 0.013 G
Fatty acids, total polyunsaturated: 0.322 G
PUFA 18:2: 0.197 G
PUFA 18:3: 0.092 G
PUFA 20:4: 0.033 G
Cholesterol: 79 MG
Tryptophan: 0.182 G
Threonine: 1.105 G
Isoleucine: 1.259 G
Leucine: 2.201 G
Lysine: 2.338 G
Methionine: 0.72 G
Cystine: 0.357 G
Phenylalanine: 1.093 G
Tyrosine: 0.882 G
Valine: 1.372 G
Arginine: 1.789 G
Histidine: 0.883 G
Alanine: 1.682 G
Aspartic acid: 2.52 G
Glutamic acid: 4.153 G
Glycine: 1.684 G
Proline: 1.319 G
Serine: 1.09 G
Hydroxyproline: 0.291 G
Beef, flank, steak, separable lean and fat, trimmed to 0 fat, all grades, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 70.73 G
Energy: 155 KCAL
Energy: 650 kJ
Protein: 21.22 G
Total lipid (fat): 7.17 G
Ash: 1 G
Calcium, Ca: 25 MG
Iron, Fe: 1.55 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 195 MG
Potassium, K: 328 MG
Sodium, Na: 54 MG
Zinc, Zn: 3.7 MG
Copper, Cu: 0.072 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 23.9 UG
Thiamin: 0.066 MG
Riboflavin: 0.102 MG
Niacin: 6.257 MG
Pantothenic acid: 0.61 MG
Vitamin B-6: 0.579 MG
Folate, total: 11 UG
Folate, food: 11 UG
Folate, DFE: 11 UG
Choline, total: 88.6 MG
Betaine: 13 MG
Vitamin B-12: 1.09 UG
Vitamin E (alpha-tocopherol): 0.31 MG
Vitamin K (phylloquinone): 1.2 UG
Fatty acids, total saturated: 2.978 G
SFA 10:0: 0.014 G
SFA 12:0: 0.014 G
SFA 14:0: 0.216 G
SFA 16:0: 1.878 G
SFA 18:0: 0.858 G
Fatty acids, total monounsaturated: 2.924 G
MUFA 16:1: 0.297 G
MUFA 18:1: 2.621 G
MUFA 20:1: 0.007 G
Fatty acids, total polyunsaturated: 0.277 G
PUFA 18:2: 0.169 G
PUFA 18:3: 0.081 G
PUFA 20:4: 0.027 G
Cholesterol: 65 MG
Tryptophan: 0.139 G
Threonine: 0.848 G
Isoleucine: 0.965 G
Leucine: 1.688 G
Lysine: 1.793 G
Methionine: 0.553 G
Cystine: 0.274 G
Phenylalanine: 0.838 G
Tyrosine: 0.676 G
Valine: 1.053 G
Arginine: 1.372 G
Histidine: 0.677 G
Alanine: 1.29 G
Aspartic acid: 1.933 G
Glutamic acid: 3.185 G
Glycine: 1.292 G
Proline: 1.012 G
Serine: 0.836 G
Hydroxyproline: 0.223 G
Beef, flank, steak, separable lean and fat, trimmed to 0 fat, choice, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
FLANK
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 54.95 G
Energy: 263 KCAL
Energy: 1100 kJ
Protein: 26.98 G
Total lipid (fat): 16.44 G
Ash: 2.04 G
Calcium, Ca: 6 MG
Iron, Fe: 3.33 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 256 MG
Potassium, K: 337 MG
Sodium, Na: 70 MG
Zinc, Zn: 5.77 MG
Copper, Cu: 0.119 MG
Manganese, Mn: 0.018 MG
Selenium, Se: 30.4 UG
Thiamin: 0.14 MG
Riboflavin: 0.18 MG
Niacin: 4.42 MG
Pantothenic acid: 0.37 MG
Vitamin B-6: 0.35 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Vitamin B-12: 3.3 UG
Vitamin E (alpha-tocopherol): 0.69 MG
Vitamin K (phylloquinone): 2.5 UG
Fatty acids, total saturated: 6.92 G
SFA 10:0: 0.02 G
SFA 12:0: 0.02 G
SFA 14:0: 0.54 G
SFA 16:0: 4.08 G
SFA 18:0: 2.08 G
Fatty acids, total monounsaturated: 6.94 G
MUFA 16:1: 0.64 G
MUFA 18:1: 6.18 G
MUFA 20:1: 0.02 G
Fatty acids, total polyunsaturated: 0.53 G
PUFA 18:2: 0.36 G
PUFA 18:3: 0.15 G
PUFA 20:4: 0.02 G
Cholesterol: 72 MG
Tryptophan: 0.302 G
Threonine: 1.178 G
Isoleucine: 1.213 G
Leucine: 2.132 G
Lysine: 2.244 G
Methionine: 0.691 G
Cystine: 0.302 G
Phenylalanine: 1.053 G
Tyrosine: 0.906 G
Valine: 1.312 G
Arginine: 1.705 G
Histidine: 0.924 G
Alanine: 1.627 G
Aspartic acid: 2.465 G
Glutamic acid: 4.053 G
Glycine: 1.472 G
Proline: 1.191 G
Serine: 1.032 G
Hydroxyproline: 0.283 G
Beef, flank, steak, separable lean and fat, trimmed to 0 fat, choice, cooked, broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
FLANK
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 63.33 G
Energy: 202 KCAL
Energy: 843 kJ
Protein: 27.55 G
Total lipid (fat): 9.31 G
Ash: 1.06 G
Calcium, Ca: 18 MG
Iron, Fe: 1.8 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 201 MG
Potassium, K: 326 MG
Sodium, Na: 53 MG
Zinc, Zn: 4.79 MG
Copper, Cu: 0.088 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 28.9 UG
Thiamin: 0.069 MG
Riboflavin: 0.121 MG
Niacin: 7.471 MG
Pantothenic acid: 0.542 MG
Vitamin B-6: 0.549 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Choline, total: 104.9 MG
Betaine: 13.8 MG
Vitamin B-12: 1.82 UG
Vitamin E (alpha-tocopherol): 0.39 MG
Vitamin K (phylloquinone): 1.4 UG
Fatty acids, total saturated: 3.84 G
SFA 10:0: 0.015 G
SFA 12:0: 0.015 G
SFA 14:0: 0.275 G
SFA 16:0: 2.459 G
SFA 18:0: 1.077 G
Fatty acids, total monounsaturated: 3.751 G
MUFA 16:1: 0.342 G
MUFA 18:1: 3.395 G
MUFA 20:1: 0.015 G
Fatty acids, total polyunsaturated: 0.364 G
PUFA 18:2: 0.223 G
PUFA 18:3: 0.104 G
PUFA 20:4: 0.037 G
Cholesterol: 81 MG
Tryptophan: 0.181 G
Threonine: 1.1 G
Isoleucine: 1.253 G
Leucine: 2.191 G
Lysine: 2.328 G
Methionine: 0.717 G
Cystine: 0.355 G
Phenylalanine: 1.088 G
Tyrosine: 0.878 G
Valine: 1.367 G
Arginine: 1.781 G
Histidine: 0.879 G
Alanine: 1.675 G
Aspartic acid: 2.509 G
Glutamic acid: 4.136 G
Glycine: 1.677 G
Proline: 1.313 G
Serine: 1.085 G
Hydroxyproline: 0.289 G
Beef, flank, steak, separable lean and fat, trimmed to 0 fat, choice, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
FLANK
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 69.46 G
Energy: 165 KCAL
Energy: 692 kJ
Protein: 21.22 G
Total lipid (fat): 8.29 G
Ash: 1.02 G
Calcium, Ca: 27 MG
Iron, Fe: 1.55 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 193 MG
Potassium, K: 330 MG
Sodium, Na: 54 MG
Zinc, Zn: 3.81 MG
Copper, Cu: 0.071 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 23.3 UG
Fluoride, F: 22.4 UG
Thiamin: 0.056 MG
Riboflavin: 0.09 MG
Niacin: 6.842 MG
Pantothenic acid: 0.619 MG
Vitamin B-6: 0.571 MG
Folate, total: 12 UG
Folate, food: 12 UG
Folate, DFE: 12 UG
Choline, total: 88.6 MG
Betaine: 13 MG
Vitamin B-12: 1.18 UG
Vitamin E (alpha-tocopherol): 0.33 MG
Vitamin D (D2 + D3), International Units: 4 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.3 UG
Fatty acids, total saturated: 3.443 G
SFA 10:0: 0.016 G
SFA 12:0: 0.016 G
SFA 14:0: 0.25 G
SFA 16:0: 2.17 G
SFA 18:0: 0.991 G
Fatty acids, total monounsaturated: 3.38 G
MUFA 16:1: 0.343 G
MUFA 18:1: 3.029 G
MUFA 20:1: 0.008 G
Fatty acids, total polyunsaturated: 0.335 G
PUFA 18:2: 0.195 G
PUFA 18:3: 0.094 G
PUFA 20:4: 0.031 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.012 G
PUFA 22:6 n-3 (DHA): 0.001 G
Cholesterol: 68 MG
Tryptophan: 0.139 G
Threonine: 0.847 G
Isoleucine: 0.965 G
Leucine: 1.688 G
Lysine: 1.793 G
Methionine: 0.552 G
Cystine: 0.274 G
Phenylalanine: 0.838 G
Tyrosine: 0.676 G
Valine: 1.052 G
Arginine: 1.372 G
Histidine: 0.677 G
Alanine: 1.29 G
Aspartic acid: 1.932 G
Glutamic acid: 3.185 G
Glycine: 1.292 G
Proline: 1.011 G
Serine: 0.836 G
Hydroxyproline: 0.223 G
Beef, flank, steak, separable lean and fat, trimmed to 0 fat, select, cooked, broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
FLANK
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 65.01 G
Energy: 183 KCAL
Energy: 766 kJ
Protein: 27.78 G
Total lipid (fat): 7.15 G
Ash: 1.13 G
Calcium, Ca: 22 MG
Iron, Fe: 1.68 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 220 MG
Potassium, K: 351 MG
Sodium, Na: 58 MG
Zinc, Zn: 5.01 MG
Copper, Cu: 0.076 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 29.8 UG
Thiamin: 0.081 MG
Riboflavin: 0.146 MG
Niacin: 7.256 MG
Pantothenic acid: 0.548 MG
Vitamin B-6: 0.609 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Choline, total: 105.8 MG
Betaine: 13.9 MG
Vitamin B-12: 1.44 UG
Vitamin E (alpha-tocopherol): 0.37 MG
Vitamin K (phylloquinone): 1.3 UG
Fatty acids, total saturated: 2.951 G
SFA 10:0: 0.011 G
SFA 12:0: 0.011 G
SFA 14:0: 0.211 G
SFA 16:0: 1.889 G
SFA 18:0: 0.828 G
Fatty acids, total monounsaturated: 2.882 G
MUFA 16:1: 0.263 G
MUFA 18:1: 2.609 G
MUFA 20:1: 0.011 G
Fatty acids, total polyunsaturated: 0.28 G
PUFA 18:2: 0.171 G
PUFA 18:3: 0.08 G
PUFA 20:4: 0.029 G
Cholesterol: 78 MG
Tryptophan: 0.183 G
Threonine: 1.11 G
Isoleucine: 1.264 G
Leucine: 2.21 G
Lysine: 2.348 G
Methionine: 0.723 G
Cystine: 0.359 G
Phenylalanine: 1.097 G
Tyrosine: 0.885 G
Valine: 1.378 G
Arginine: 1.796 G
Histidine: 0.887 G
Alanine: 1.689 G
Aspartic acid: 2.53 G
Glutamic acid: 4.171 G
Glycine: 1.692 G
Proline: 1.324 G
Serine: 1.094 G
Hydroxyproline: 0.292 G
Beef, flank, steak, separable lean and fat, trimmed to 0 fat, select, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
FLANK
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 71.99 G
Energy: 145 KCAL
Energy: 608 kJ
Protein: 21.22 G
Total lipid (fat): 6.06 G
Ash: 0.98 G
Calcium, Ca: 24 MG
Iron, Fe: 1.54 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 197 MG
Potassium, K: 326 MG
Sodium, Na: 54 MG
Zinc, Zn: 3.6 MG
Copper, Cu: 0.074 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 24.5 UG
Thiamin: 0.076 MG
Riboflavin: 0.115 MG
Niacin: 5.671 MG
Pantothenic acid: 0.601 MG
Vitamin B-6: 0.586 MG
Folate, total: 11 UG
Folate, food: 11 UG
Folate, DFE: 11 UG
Choline, total: 88.6 MG
Betaine: 13 MG
Vitamin B-12: 1.01 UG
Vitamin E (alpha-tocopherol): 0.3 MG
Vitamin K (phylloquinone): 1.2 UG
Fatty acids, total saturated: 2.514 G
SFA 10:0: 0.011 G
SFA 12:0: 0.011 G
SFA 14:0: 0.182 G
SFA 16:0: 1.585 G
SFA 18:0: 0.724 G
Fatty acids, total monounsaturated: 2.469 G
MUFA 16:1: 0.251 G
MUFA 18:1: 2.212 G
MUFA 20:1: 0.006 G
Fatty acids, total polyunsaturated: 0.234 G
PUFA 18:2: 0.143 G
PUFA 18:3: 0.068 G
PUFA 20:4: 0.023 G
Cholesterol: 62 MG
Tryptophan: 0.139 G
Threonine: 0.848 G
Isoleucine: 0.965 G
Leucine: 1.688 G
Lysine: 1.793 G
Methionine: 0.553 G
Cystine: 0.274 G
Phenylalanine: 0.838 G
Tyrosine: 0.676 G
Valine: 1.053 G
Arginine: 1.372 G
Histidine: 0.677 G
Alanine: 1.29 G
Aspartic acid: 1.933 G
Glutamic acid: 3.186 G
Glycine: 1.292 G
Proline: 1.012 G
Serine: 0.836 G
Hydroxyproline: 0.223 G
Beef, flank, steak, separable lean only, trimmed to 0 fat, all grades, cooked, broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FLANK
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 64.79 G
Energy: 186 KCAL
Energy: 777 kJ
Protein: 27.89 G
Total lipid (fat): 7.4 G
Ash: 1.1 G
Calcium, Ca: 18 MG
Iron, Fe: 1.74 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 217 MG
Potassium, K: 350 MG
Sodium, Na: 57 MG
Zinc, Zn: 5.09 MG
Copper, Cu: 0.081 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 31.9 UG
Thiamin: 0.076 MG
Riboflavin: 0.141 MG
Niacin: 7.981 MG
Pantothenic acid: 0.549 MG
Vitamin B-6: 0.599 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Choline, total: 106.2 MG
Betaine: 14 MG
Vitamin B-12: 1.6 UG
Vitamin E (alpha-tocopherol): 0.38 MG
Vitamin K (phylloquinone): 1.3 UG
Fatty acids, total saturated: 3.07 G
SFA 10:0: 0.007 G
SFA 12:0: 0.007 G
SFA 14:0: 0.212 G
SFA 16:0: 1.974 G
SFA 18:0: 0.87 G
Fatty acids, total monounsaturated: 2.917 G
MUFA 16:1: 0.256 G
MUFA 18:1: 2.654 G
MUFA 20:1: 0.007 G
Fatty acids, total polyunsaturated: 0.292 G
PUFA 18:2: 0.183 G
PUFA 18:3: 0.073 G
PUFA 20:4: 0.037 G
Cholesterol: 78 MG
Tryptophan: 0.183 G
Threonine: 1.114 G
Isoleucine: 1.269 G
Leucine: 2.218 G
Lysine: 2.357 G
Methionine: 0.726 G
Cystine: 0.36 G
Phenylalanine: 1.102 G
Tyrosine: 0.889 G
Valine: 1.384 G
Arginine: 1.803 G
Histidine: 0.89 G
Alanine: 1.695 G
Aspartic acid: 2.54 G
Glutamic acid: 4.187 G
Glycine: 1.698 G
Proline: 1.33 G
Serine: 1.099 G
Hydroxyproline: 0.293 G
Beef, flank, steak, separable lean only, trimmed to 0 fat, all grades, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FLANK
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 72.08 G
Energy: 141 KCAL
Energy: 592 kJ
Protein: 21.57 G
Total lipid (fat): 5.47 G
Ash: 1.02 G
Calcium, Ca: 24 MG
Iron, Fe: 1.57 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 202 MG
Potassium, K: 340 MG
Sodium, Na: 55 MG
Zinc, Zn: 3.94 MG
Copper, Cu: 0.073 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 26.4 UG
Thiamin: 0.066 MG
Riboflavin: 0.108 MG
Niacin: 6.683 MG
Pantothenic acid: 0.638 MG
Vitamin B-6: 0.604 MG
Folate, total: 13 UG
Folate, food: 13 UG
Folate, DFE: 13 UG
Choline, total: 90.1 MG
Betaine: 13.3 MG
Vitamin B-12: 1.06 UG
Vitamin E (alpha-tocopherol): 0.3 MG
Vitamin K (phylloquinone): 1.2 UG
Fatty acids, total saturated: 2.058 G
SFA 10:0: 0.007 G
SFA 12:0: 0.007 G
SFA 14:0: 0.14 G
SFA 16:0: 1.325 G
SFA 18:0: 0.579 G
Fatty acids, total monounsaturated: 1.951 G
MUFA 16:1: 0.167 G
MUFA 18:1: 1.778 G
MUFA 20:1: 0.007 G
Fatty acids, total polyunsaturated: 0.193 G
PUFA 18:2: 0.12 G
PUFA 18:3: 0.047 G
PUFA 20:4: 0.027 G
Cholesterol: 62 MG
Tryptophan: 0.142 G
Threonine: 0.862 G
Isoleucine: 0.982 G
Leucine: 1.716 G
Lysine: 1.823 G
Methionine: 0.562 G
Cystine: 0.278 G
Phenylalanine: 0.852 G
Tyrosine: 0.687 G
Valine: 1.07 G
Arginine: 1.395 G
Histidine: 0.689 G
Alanine: 1.312 G
Aspartic acid: 1.965 G
Glutamic acid: 3.239 G
Glycine: 1.314 G
Proline: 1.029 G
Serine: 0.85 G
Hydroxyproline: 0.227 G
Beef, flank, steak, separable lean only, trimmed to 0 fat, choice, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
FLANK
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 57.27 G
Energy: 237 KCAL
Energy: 992 kJ
Protein: 28.02 G
Total lipid (fat): 13 G
Ash: 2.14 G
Calcium, Ca: 6 MG
Iron, Fe: 3.47 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 267 MG
Potassium, K: 351 MG
Sodium, Na: 72 MG
Zinc, Zn: 6.05 MG
Copper, Cu: 0.124 MG
Manganese, Mn: 0.019 MG
Selenium, Se: 30.8 UG
Thiamin: 0.14 MG
Riboflavin: 0.19 MG
Niacin: 4.6 MG
Pantothenic acid: 0.38 MG
Vitamin B-6: 0.36 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Choline, total: 106.7 MG
Betaine: 14 MG
Vitamin B-12: 3.41 UG
Vitamin E (alpha-tocopherol): 0.14 MG
Vitamin D (D2 + D3), International Units: 8 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 5.54 G
SFA 10:0: 0.01 G
SFA 12:0: 0.01 G
SFA 14:0: 0.42 G
SFA 16:0: 3.2 G
SFA 18:0: 1.71 G
Fatty acids, total monounsaturated: 5.44 G
MUFA 16:1: 0.48 G
MUFA 18:1: 4.85 G
MUFA 20:1: 0.01 G
Fatty acids, total polyunsaturated: 0.39 G
PUFA 18:2: 0.28 G
PUFA 18:3: 0.09 G
PUFA 20:4: 0.02 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.015 G
PUFA 22:6 n-3 (DHA): 0.001 G
Cholesterol: 71 MG
Tryptophan: 0.184 G
Threonine: 1.119 G
Isoleucine: 1.275 G
Leucine: 2.229 G
Lysine: 2.368 G
Methionine: 0.73 G
Cystine: 0.362 G
Phenylalanine: 1.107 G
Tyrosine: 0.893 G
Valine: 1.39 G
Arginine: 1.812 G
Histidine: 0.894 G
Alanine: 1.703 G
Aspartic acid: 2.552 G
Glutamic acid: 4.206 G
Glycine: 1.706 G
Proline: 1.336 G
Serine: 1.104 G
Hydroxyproline: 0.294 G
Beef, flank, steak, separable lean only, trimmed to 0 fat, choice, cooked, broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
FLANK
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 64.06 G
Energy: 194 KCAL
Energy: 811 kJ
Protein: 27.82 G
Total lipid (fat): 8.32 G
Ash: 1.07 G
Calcium, Ca: 15 MG
Iron, Fe: 1.84 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 211 MG
Potassium, K: 338 MG
Sodium, Na: 56 MG
Zinc, Zn: 5.11 MG
Copper, Cu: 0.086 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 31.2 UG
Thiamin: 0.074 MG
Riboflavin: 0.142 MG
Niacin: 8.208 MG
Pantothenic acid: 0.546 MG
Vitamin B-6: 0.579 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Choline, total: 106 MG
Betaine: 13.9 MG
Vitamin B-12: 1.74 UG
Vitamin E (alpha-tocopherol): 0.38 MG
Vitamin K (phylloquinone): 1.4 UG
Fatty acids, total saturated: 3.452 G
SFA 10:0: 0.008 G
SFA 12:0: 0.008 G
SFA 14:0: 0.238 G
SFA 16:0: 2.219 G
SFA 18:0: 0.978 G
Fatty acids, total monounsaturated: 3.279 G
MUFA 16:1: 0.288 G
MUFA 18:1: 2.984 G
MUFA 20:1: 0.008 G
Fatty acids, total polyunsaturated: 0.329 G
PUFA 18:2: 0.205 G
PUFA 18:3: 0.082 G
PUFA 20:4: 0.041 G
Cholesterol: 80 MG
Tryptophan: 0.183 G
Threonine: 1.111 G
Isoleucine: 1.266 G
Leucine: 2.213 G
Lysine: 2.351 G
Methionine: 0.724 G
Cystine: 0.359 G
Phenylalanine: 1.099 G
Tyrosine: 0.886 G
Valine: 1.38 G
Arginine: 1.799 G
Histidine: 0.888 G
Alanine: 1.691 G
Aspartic acid: 2.534 G
Glutamic acid: 4.176 G
Glycine: 1.694 G
Proline: 1.326 G
Serine: 1.096 G
Hydroxyproline: 0.292 G
Beef, flank, steak, separable lean only, trimmed to 0 fat, choice, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
FLANK
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 68.72 G
Energy: 149 KCAL
Energy: 625 kJ
Protein: 21.72 G
Total lipid (fat): 6.29 G
Ash: 0.99 G
Calcium, Ca: 28 MG
Iron, Fe: 1.62 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 204 MG
Potassium, K: 340 MG
Sodium, Na: 57 MG
Zinc, Zn: 4.12 MG
Copper, Cu: 0.072 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 25.4 UG
Thiamin: 0.06 MG
Riboflavin: 0.106 MG
Niacin: 7.353 MG
Pantothenic acid: 0.647 MG
Vitamin B-6: 0.596 MG
Folate, total: 13 UG
Folate, food: 13 UG
Folate, DFE: 13 UG
Choline, total: 90.7 MG
Betaine: 13.3 MG
Vitamin B-12: 1.18 UG
Vitamin E (alpha-tocopherol): 0.31 MG
Vitamin D (D2 + D3), International Units: 3 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.2 UG
Fatty acids, total saturated: 2.612 G
SFA 10:0: 0.008 G
SFA 12:0: 0.008 G
SFA 14:0: 0.178 G
SFA 16:0: 1.682 G
SFA 18:0: 0.736 G
Fatty acids, total monounsaturated: 2.477 G
MUFA 16:1: 0.211 G
MUFA 18:1: 2.257 G
MUFA 20:1: 0.008 G
Fatty acids, total polyunsaturated: 0.259 G
PUFA 18:2: 0.152 G
PUFA 18:3: 0.059 G
PUFA 20:4: 0.034 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.011 G
PUFA 22:6 n-3 (DHA): 0.001 G
Cholesterol: 69 MG
Tryptophan: 0.143 G
Threonine: 0.867 G
Isoleucine: 0.988 G
Leucine: 1.727 G
Lysine: 1.835 G
Methionine: 0.565 G
Cystine: 0.28 G
Phenylalanine: 0.858 G
Tyrosine: 0.692 G
Valine: 1.077 G
Arginine: 1.404 G
Histidine: 0.693 G
Alanine: 1.32 G
Aspartic acid: 1.978 G
Glutamic acid: 3.26 G
Glycine: 1.322 G
Proline: 1.035 G
Serine: 0.855 G
Hydroxyproline: 0.228 G
Beef, flank, steak, separable lean only, trimmed to 0 fat, select, cooked, broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
FLANK
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 65.51 G
Energy: 178 KCAL
Energy: 744 kJ
Protein: 27.96 G
Total lipid (fat): 6.48 G
Ash: 1.13 G
Calcium, Ca: 20 MG
Iron, Fe: 1.71 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 226 MG
Potassium, K: 365 MG
Sodium, Na: 59 MG
Zinc, Zn: 5.09 MG
Copper, Cu: 0.076 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 34.7 UG
Thiamin: 0.08 MG
Riboflavin: 0.148 MG
Niacin: 8.171 MG
Pantothenic acid: 0.551 MG
Vitamin B-6: 0.618 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Choline, total: 106.5 MG
Betaine: 14 MG
Vitamin B-12: 1.34 UG
Vitamin E (alpha-tocopherol): 0.37 MG
Vitamin K (phylloquinone): 1.3 UG
Fatty acids, total saturated: 2.688 G
SFA 10:0: 0.006 G
SFA 12:0: 0.006 G
SFA 14:0: 0.186 G
SFA 16:0: 1.728 G
SFA 18:0: 0.762 G
Fatty acids, total monounsaturated: 2.554 G
MUFA 16:1: 0.224 G
MUFA 18:1: 2.324 G
MUFA 20:1: 0.006 G
Fatty acids, total polyunsaturated: 0.256 G
PUFA 18:2: 0.16 G
PUFA 18:3: 0.064 G
PUFA 20:4: 0.032 G
Cholesterol: 76 MG
Tryptophan: 0.184 G
Threonine: 1.117 G
Isoleucine: 1.272 G
Leucine: 2.224 G
Lysine: 2.363 G
Methionine: 0.728 G
Cystine: 0.361 G
Phenylalanine: 1.104 G
Tyrosine: 0.891 G
Valine: 1.387 G
Arginine: 1.808 G
Histidine: 0.892 G
Alanine: 1.7 G
Aspartic acid: 2.547 G
Glutamic acid: 4.197 G
Glycine: 1.702 G
Proline: 1.333 G
Serine: 1.101 G
Hydroxyproline: 0.294 G
Beef, flank, steak, separable lean only, trimmed to 0 fat, select, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
FLANK
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 72.84 G
Energy: 137 KCAL
Energy: 571 kJ
Protein: 21.43 G
Total lipid (fat): 5 G
Ash: 0.99 G
Calcium, Ca: 21 MG
Iron, Fe: 1.54 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 202 MG
Potassium, K: 341 MG
Sodium, Na: 53 MG
Zinc, Zn: 3.83 MG
Copper, Cu: 0.073 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 29.5 UG
Thiamin: 0.072 MG
Riboflavin: 0.115 MG
Niacin: 6.227 MG
Pantothenic acid: 0.63 MG
Vitamin B-6: 0.605 MG
Folate, total: 13 UG
Folate, food: 13 UG
Folate, DFE: 13 UG
Choline, total: 89.5 MG
Betaine: 13.2 MG
Vitamin B-12: 0.91 UG
Vitamin E (alpha-tocopherol): 0.29 MG
Vitamin K (phylloquinone): 1.2 UG
Fatty acids, total saturated: 2.074 G
SFA 10:0: 0.007 G
SFA 12:0: 0.007 G
SFA 14:0: 0.141 G
SFA 16:0: 1.336 G
SFA 18:0: 0.584 G
Fatty acids, total monounsaturated: 1.967 G
MUFA 16:1: 0.168 G
MUFA 18:1: 1.793 G
MUFA 20:1: 0.007 G
Fatty acids, total polyunsaturated: 0.195 G
PUFA 18:2: 0.121 G
PUFA 18:3: 0.047 G
PUFA 20:4: 0.027 G
Cholesterol: 60 MG
Tryptophan: 0.141 G
Threonine: 0.856 G
Isoleucine: 0.975 G
Leucine: 1.705 G
Lysine: 1.811 G
Methionine: 0.558 G
Cystine: 0.277 G
Phenylalanine: 0.847 G
Tyrosine: 0.683 G
Valine: 1.063 G
Arginine: 1.386 G
Histidine: 0.684 G
Alanine: 1.303 G
Aspartic acid: 1.952 G
Glutamic acid: 3.218 G
Glycine: 1.305 G
Proline: 1.022 G
Serine: 0.844 G
Hydroxyproline: 0.225 G
Beef, for use with vegetables
Water: 60.08 G
Energy: 191 KCAL
Protein: 32.41 G
Total lipid (fat): 6.82 G
Calcium, Ca: 16 MG
Iron, Fe: 2.96 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 228 MG
Potassium, K: 319 MG
Sodium, Na: 67 MG
Zinc, Zn: 8.32 MG
Copper, Cu: 0.12 MG
Selenium, Se: 34.6 UG
Thiamin: 0.075 MG
Riboflavin: 0.25 MG
Niacin: 4.117 MG
Vitamin B-6: 0.511 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 102.6 MG
Vitamin B-12: 2.73 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin E (alpha-tocopherol): 0.11 MG
Vitamin D (D2 + D3): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 2.8 G
SFA 14:0: 0.173 G
SFA 16:0: 1.546 G
SFA 18:0: 0.989 G
Fatty acids, total monounsaturated: 3.5 G
MUFA 16:1: 0.238 G
MUFA 18:1: 3.146 G
MUFA 20:1: 0.011 G
Fatty acids, total polyunsaturated: 0.45 G
PUFA 18:2: 0.366 G
PUFA 18:3: 0.014 G
PUFA 20:4: 0.065 G
PUFA 20:5 n-3 (EPA): 0.005 G
PUFA 22:6 n-3 (DHA): 0.001 G
Cholesterol: 99 MG
Beef, grass-fed, ground, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
DISINTEGRATED OR GROUND Used when particle size is below 0.2 cm.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FREE-RANGE <DICTION>The term, free range is a farming method whereby animals are given the ability to roam freely instead of being restricted to a confined area. This term can be applied to egg, dairy, poultry, and meat production.[http://www.ecolife.com/define/free-range.html]
Water: 67.13 G
Energy: 198 KCAL
Energy: 828 kJ
Protein: 19.42 G
Total lipid (fat): 12.73 G
Ash: 1.71 G
Calcium, Ca: 12 MG
Iron, Fe: 1.99 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 175 MG
Potassium, K: 289 MG
Sodium, Na: 68 MG
Zinc, Zn: 4.55 MG
Copper, Cu: 0.063 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 14.2 UG
Thiamin: 0.049 MG
Riboflavin: 0.154 MG
Niacin: 4.818 MG
Pantothenic acid: 0.576 MG
Vitamin B-6: 0.355 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 67.4 MG
Betaine: 8 MG
Vitamin B-12: 1.97 UG
Vitamin E (alpha-tocopherol): 0.35 MG
Vitamin K (phylloquinone): 1.1 UG
Fatty acids, total saturated: 5.335 G
SFA 8:0: 0.001 G
SFA 10:0: 0.005 G
SFA 12:0: 0.009 G
SFA 14:0: 0.345 G
SFA 15:0: 0.078 G
SFA 16:0: 2.747 G
SFA 17:0: 0.147 G
SFA 18:0: 1.98 G
SFA 20:0: 0.019 G
SFA 22:0: 0.003 G
Fatty acids, total monounsaturated: 4.8 G
MUFA 14:1: 0.074 G
MUFA 15:1: 0.002 G
MUFA 16:1: 0.347 G
MUFA 18:1: 4.363 G
MUFA 18:1 c: 3.748 G
MUFA 20:1: 0.015 G
Fatty acids, total polyunsaturated: 0.532 G
PUFA 18:2: 0.426 G
PUFA 18:2 n-6 c,c: 0.181 G
PUFA 18:2 CLAs: 0.109 G
PUFA 18:3: 0.071 G
PUFA 18:3 n-3 c,c,c (ALA): 0.071 G
PUFA 18:4: 0.002 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:3: 0.001 G
PUFA 20:4: 0.012 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.016 G
Fatty acids, total trans: 0.751 G
Fatty acids, total trans-monoenoic: 0.615 G
TFA 18:1 t: 0.615 G
TFA 18:2 t not further defined: 0.136 G
Fatty acids, total trans-polyenoic: 0.136 G
Cholesterol: 62 MG
Beef, grass-fed, strip steaks, lean only, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FREE-RANGE <DICTION>The term, free range is a farming method whereby animals are given the ability to roam freely instead of being restricted to a confined area. This term can be applied to egg, dairy, poultry, and meat production.[http://www.ecolife.com/define/free-range.html]
Water: 73.42 G
Energy: 117 KCAL
Energy: 488 kJ
Protein: 23.07 G
Total lipid (fat): 2.69 G
Ash: 1.69 G
Calcium, Ca: 9 MG
Iron, Fe: 1.85 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 212 MG
Potassium, K: 342 MG
Sodium, Na: 55 MG
Zinc, Zn: 3.61 MG
Copper, Cu: 0.068 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 21.1 UG
Thiamin: 0.052 MG
Riboflavin: 0.124 MG
Niacin: 6.703 MG
Pantothenic acid: 0.678 MG
Vitamin B-6: 0.651 MG
Folate, total: 13 UG
Folate, food: 13 UG
Folate, DFE: 13 UG
Choline, total: 65.1 MG
Betaine: 7.6 MG
Vitamin B-12: 1.27 UG
Vitamin E (alpha-tocopherol): 0.22 MG
Vitamin K (phylloquinone): 0.9 UG
Fatty acids, total saturated: 1.032 G
SFA 10:0: 0.001 G
SFA 12:0: 0.001 G
SFA 14:0: 0.061 G
SFA 15:0: 0.011 G
SFA 16:0: 0.575 G
SFA 17:0: 0.026 G
SFA 18:0: 0.354 G
SFA 20:0: 0.003 G
Fatty acids, total monounsaturated: 0.995 G
MUFA 14:1: 0.012 G
MUFA 16:1: 0.07 G
MUFA 18:1: 0.91 G
MUFA 18:1 c: 0.819 G
MUFA 20:1: 0.003 G
Fatty acids, total polyunsaturated: 0.108 G
PUFA 18:2: 0.08 G
PUFA 18:2 n-6 c,c: 0.041 G
PUFA 18:2 CLAs: 0.017 G
PUFA 18:3: 0.015 G
PUFA 18:3 n-3 c,c,c (ALA): 0.015 G
PUFA 20:4: 0.006 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.004 G
Fatty acids, total trans: 0.113 G
Fatty acids, total trans-monoenoic: 0.091 G
TFA 18:1 t: 0.091 G
TFA 18:2 t not further defined: 0.022 G
Fatty acids, total trans-polyenoic: 0.022 G
Cholesterol: 55 MG
Beef, ground, 70% lean meat / 30% fat, crumbles, cooked, pan-browned
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE OR SHELL
DISINTEGRATED OR GROUND Used when particle size is below 0.2 cm.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED WITH INHERENT FAT OR OIL Cooked in fat or oil rendered from the food being prepared.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 55.78 G
Energy: 270 KCAL
Energy: 1131 kJ
Protein: 25.56 G
Total lipid (fat): 17.86 G
Ash: 1.04 G
Calcium, Ca: 41 MG
Iron, Fe: 2.48 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 202 MG
Potassium, K: 328 MG
Sodium, Na: 96 MG
Zinc, Zn: 5.95 MG
Copper, Cu: 0.074 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 21.6 UG
Thiamin: 0.047 MG
Riboflavin: 0.191 MG
Niacin: 4.859 MG
Pantothenic acid: 0.807 MG
Vitamin B-6: 0.428 MG
Folate, total: 13 UG
Folate, food: 13 UG
Folate, DFE: 13 UG
Choline, total: 78.3 MG
Betaine: 10.1 MG
Vitamin B-12: 2.8 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 9 IU
Vitamin E (alpha-tocopherol): 0.12 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin K (phylloquinone): 3 UG
Fatty acids, total saturated: 6.942 G
SFA 12:0: 0.012 G
SFA 14:0: 0.288 G
SFA 15:0: 0.043 G
SFA 16:0: 2.045 G
SFA 17:0: 0.104 G
SFA 18:0: 3.582 G
SFA 20:0: 0.009 G
Fatty acids, total monounsaturated: 8.37 G
MUFA 14:1: 0.102 G
MUFA 16:1: 0.395 G
MUFA 17:1: 0.1 G
MUFA 18:1: 3.926 G
MUFA 20:1: 0.02 G
Fatty acids, total polyunsaturated: 0.466 G
PUFA 18:2: 0.311 G
PUFA 18:3: 0.009 G
PUFA 18:3 n-6 c,c,c: 0.009 G
PUFA 20:4: 0.046 G
Fatty acids, total trans: 1.147 G
Fatty acids, total trans-monoenoic: 1.147 G
TFA 18:1 t: 1.147 G
Cholesterol: 89 MG
Tryptophan: 0.13 G
Threonine: 0.989 G
Isoleucine: 1.129 G
Leucine: 1.992 G
Lysine: 2.116 G
Methionine: 0.657 G
Cystine: 0.263 G
Phenylalanine: 0.996 G
Tyrosine: 0.786 G
Valine: 1.255 G
Arginine: 1.662 G
Histidine: 0.83 G
Alanine: 1.6 G
Aspartic acid: 2.3 G
Glutamic acid: 3.83 G
Glycine: 1.734 G
Proline: 1.302 G
Serine: 1.023 G
Beef, ground, 70% lean meat / 30% fat, loaf, cooked, baked
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE OR SHELL
WHOLE, SHAPE ACHIEVED BY FORMING Used only for solid food products, i.e. hard or soft products capable of retaining a definite shape at room temperature (20 degrees C.). Examples of whole formed products are: whole cheese, apple pie, loaf of unsliced bread, noodle, yeast tablet and cornflake.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 58.37 G
Energy: 241 KCAL
Energy: 1007 kJ
Protein: 23.87 G
Total lipid (fat): 15.37 G
Ash: 0.88 G
Calcium, Ca: 33 MG
Iron, Fe: 2.27 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 166 MG
Potassium, K: 241 MG
Sodium, Na: 73 MG
Zinc, Zn: 5.84 MG
Copper, Cu: 0.079 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 19.1 UG
Thiamin: 0.051 MG
Riboflavin: 0.171 MG
Niacin: 4.026 MG
Pantothenic acid: 0.512 MG
Vitamin B-6: 0.311 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 73.2 MG
Betaine: 9.5 MG
Vitamin B-12: 2.49 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 9 IU
Vitamin E (alpha-tocopherol): 0.12 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin K (phylloquinone): 2.9 UG
Fatty acids, total saturated: 6.073 G
SFA 12:0: 0.006 G
SFA 14:0: 0.337 G
SFA 15:0: 0.051 G
SFA 16:0: 3.606 G
SFA 17:0: 0.123 G
SFA 18:0: 1.94 G
SFA 20:0: 0.01 G
Fatty acids, total monounsaturated: 7.322 G
MUFA 14:1: 0.12 G
MUFA 16:1: 0.481 G
MUFA 17:1: 0.122 G
MUFA 18:1: 4.983 G
MUFA 20:1: 0.06 G
Fatty acids, total polyunsaturated: 0.408 G
PUFA 18:2: 0.364 G
PUFA 18:3: 0.008 G
PUFA 18:3 n-6 c,c,c: 0.008 G
PUFA 20:4: 0.036 G
Fatty acids, total trans: 1.173 G
Fatty acids, total trans-monoenoic: 1.173 G
TFA 18:1 t: 1.173 G
Cholesterol: 88 MG
Tryptophan: 0.121 G
Threonine: 0.923 G
Isoleucine: 1.055 G
Leucine: 1.861 G
Lysine: 1.976 G
Methionine: 0.614 G
Cystine: 0.246 G
Phenylalanine: 0.931 G
Tyrosine: 0.734 G
Valine: 1.172 G
Arginine: 1.553 G
Histidine: 0.775 G
Alanine: 1.494 G
Aspartic acid: 2.148 G
Glutamic acid: 3.577 G
Glycine: 1.619 G
Proline: 1.216 G
Serine: 0.955 G
Beef, ground, 70% lean meat / 30% fat, patty cooked, pan-broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE OR SHELL
WHOLE, SHAPE ACHIEVED BY FORMING Used only for solid food products, i.e. hard or soft products capable of retaining a definite shape at room temperature (20 degrees C.). Examples of whole formed products are: whole cheese, apple pie, loaf of unsliced bread, noodle, yeast tablet and cornflake.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
COOKED WITH INHERENT FAT OR OIL Cooked in fat or oil rendered from the food being prepared.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 59.36 G
Energy: 238 KCAL
Energy: 995 kJ
Protein: 22.86 G
Total lipid (fat): 15.54 G
Ash: 1.04 G
Calcium, Ca: 37 MG
Iron, Fe: 2.41 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 194 MG
Potassium, K: 308 MG
Sodium, Na: 92 MG
Zinc, Zn: 5.82 MG
Copper, Cu: 0.066 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 19.2 UG
Thiamin: 0.043 MG
Riboflavin: 0.177 MG
Niacin: 5.034 MG
Pantothenic acid: 0.593 MG
Vitamin B-6: 0.332 MG
Folate, total: 10 UG
Folate, food: 10 UG
Folate, DFE: 10 UG
Choline, total: 70.1 MG
Betaine: 9.1 MG
Vitamin B-12: 2.79 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 10 IU
Vitamin E (alpha-tocopherol): 0.13 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin K (phylloquinone): 2.8 UG
Fatty acids, total saturated: 6.075 G
SFA 12:0: 0.007 G
SFA 14:0: 0.494 G
SFA 15:0: 0.082 G
SFA 16:0: 3.498 G
SFA 17:0: 0.182 G
SFA 18:0: 1.776 G
SFA 20:0: 0.009 G
Fatty acids, total monounsaturated: 7.325 G
MUFA 14:1: 0.153 G
MUFA 16:1: 0.607 G
MUFA 17:1: 0.162 G
MUFA 18:1: 6.523 G
MUFA 20:1: 0.056 G
Fatty acids, total polyunsaturated: 0.408 G
PUFA 18:2: 0.326 G
PUFA 18:3: 0.009 G
PUFA 18:3 n-6 c,c,c: 0.009 G
PUFA 20:4: 0.043 G
Fatty acids, total trans: 1.27 G
Fatty acids, total trans-monoenoic: 1.27 G
TFA 18:1 t: 1.27 G
Cholesterol: 84 MG
Tryptophan: 0.116 G
Threonine: 0.884 G
Isoleucine: 1.01 G
Leucine: 1.782 G
Lysine: 1.893 G
Methionine: 0.588 G
Cystine: 0.235 G
Phenylalanine: 0.891 G
Tyrosine: 0.703 G
Valine: 1.123 G
Arginine: 1.487 G
Histidine: 0.742 G
Alanine: 1.431 G
Aspartic acid: 2.058 G
Glutamic acid: 3.426 G
Glycine: 1.551 G
Proline: 1.164 G
Serine: 0.915 G
Beef, ground, 70% lean meat / 30% fat, patty, cooked, broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE OR SHELL
WHOLE, SHAPE ACHIEVED BY FORMING Used only for solid food products, i.e. hard or soft products capable of retaining a definite shape at room temperature (20 degrees C.). Examples of whole formed products are: whole cheese, apple pie, loaf of unsliced bread, noodle, yeast tablet and cornflake.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 55.85 G
Energy: 277 KCAL
Energy: 1158 kJ
Protein: 25.38 G
Total lipid (fat): 18.66 G
Ash: 0.97 G
Calcium, Ca: 35 MG
Iron, Fe: 2.25 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 185 MG
Potassium, K: 275 MG
Sodium, Na: 81 MG
Zinc, Zn: 6.14 MG
Copper, Cu: 0.069 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 21.5 UG
Thiamin: 0.051 MG
Riboflavin: 0.176 MG
Niacin: 4.537 MG
Pantothenic acid: 0.658 MG
Vitamin B-6: 0.336 MG
Folate, total: 11 UG
Folate, food: 11 UG
Folate, DFE: 11 UG
Choline, total: 77.8 MG
Betaine: 10.1 MG
Vitamin B-12: 2.9 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 9 IU
Vitamin E (alpha-tocopherol): 0.12 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin K (phylloquinone): 3 UG
Fatty acids, total saturated: 7.344 G
SFA 12:0: 0.015 G
SFA 14:0: 0.571 G
SFA 15:0: 0.09 G
SFA 16:0: 4.147 G
SFA 17:0: 0.218 G
SFA 18:0: 2.027 G
SFA 20:0: 0.013 G
Fatty acids, total monounsaturated: 8.855 G
MUFA 14:1: 0.162 G
MUFA 16:1: 0.714 G
MUFA 17:1: 0.182 G
MUFA 18:1: 7.46 G
MUFA 20:1: 0.073 G
Fatty acids, total polyunsaturated: 0.493 G
PUFA 18:2: 0.39 G
PUFA 18:3: 0.056 G
PUFA 18:3 n-3 c,c,c (ALA): 0.044 G
PUFA 18:3 n-6 c,c,c: 0.012 G
PUFA 20:4: 0.047 G
Fatty acids, total trans: 1.168 G
Fatty acids, total trans-monoenoic: 1.168 G
TFA 18:1 t: 1.168 G
Cholesterol: 88 MG
Tryptophan: 0.129 G
Threonine: 0.982 G
Isoleucine: 1.122 G
Leucine: 1.978 G
Lysine: 2.101 G
Methionine: 0.653 G
Cystine: 0.261 G
Phenylalanine: 0.99 G
Tyrosine: 0.78 G
Valine: 1.246 G
Arginine: 1.651 G
Histidine: 0.824 G
Alanine: 1.589 G
Aspartic acid: 2.284 G
Glutamic acid: 3.804 G
Glycine: 1.722 G
Proline: 1.293 G
Serine: 1.016 G
Beef, ground, 70% lean meat / 30% fat, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE OR SHELL
DISINTEGRATED OR GROUND Used when particle size is below 0.2 cm.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 54.3 G
Energy: 332 KCAL
Energy: 1389 kJ
Protein: 14.35 G
Total lipid (fat): 30 G
Ash: 0.7 G
Calcium, Ca: 24 MG
Iron, Fe: 1.64 MG
Magnesium, Mg: 14 MG
Phosphorus, P: 132 MG
Potassium, K: 218 MG
Sodium, Na: 66 MG
Zinc, Zn: 3.57 MG
Copper, Cu: 0.05 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 13.5 UG
Thiamin: 0.044 MG
Riboflavin: 0.151 MG
Niacin: 3.382 MG
Pantothenic acid: 0.395 MG
Vitamin B-6: 0.278 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Choline, total: 46.8 MG
Betaine: 8.5 MG
Vitamin B-12: 2.07 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 14 IU
Vitamin E (alpha-tocopherol): 0.17 MG
Vitamin D (D2 + D3), International Units: 3 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 2.9 UG
Fatty acids, total saturated: 11.754 G
SFA 12:0: 0.02 G
SFA 14:0: 0.918 G
SFA 15:0: 0.146 G
SFA 16:0: 6.463 G
SFA 17:0: 0.344 G
SFA 18:0: 3.448 G
SFA 20:0: 0.022 G
Fatty acids, total monounsaturated: 14.171 G
MUFA 14:1: 0.255 G
MUFA 16:1: 1.105 G
MUFA 17:1: 0.258 G
MUFA 18:1: 11.514 G
MUFA 20:1: 0.101 G
Fatty acids, total polyunsaturated: 0.697 G
PUFA 18:2: 0.577 G
PUFA 18:3: 0.084 G
PUFA 18:3 n-3 c,c,c (ALA): 0.065 G
PUFA 18:3 n-6 c,c,c: 0.019 G
PUFA 20:4: 0.035 G
Fatty acids, total trans: 1.82 G
Fatty acids, total trans-monoenoic: 1.82 G
TFA 18:1 t: 1.82 G
Cholesterol: 78 MG
Tryptophan: 0.073 G
Threonine: 0.555 G
Isoleucine: 0.634 G
Leucine: 1.118 G
Lysine: 1.188 G
Methionine: 0.369 G
Cystine: 0.148 G
Phenylalanine: 0.559 G
Tyrosine: 0.441 G
Valine: 0.705 G
Arginine: 0.933 G
Histidine: 0.466 G
Alanine: 0.898 G
Aspartic acid: 1.291 G
Glutamic acid: 2.15 G
Glycine: 0.973 G
Proline: 0.731 G
Serine: 0.574 G
Hydroxyproline: 0.272 G
Beef, ground, 75% lean meat / 25% fat, crumbles, cooked, pan-browned
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE OR SHELL
DISINTEGRATED OR GROUND Used when particle size is below 0.2 cm.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED WITH INHERENT FAT OR OIL Cooked in fat or oil rendered from the food being prepared.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 54.5 G
Energy: 277 KCAL
Energy: 1157 kJ
Protein: 26.28 G
Total lipid (fat): 18.21 G
Ash: 1.1 G
Calcium, Ca: 34 MG
Iron, Fe: 2.63 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 214 MG
Potassium, K: 354 MG
Sodium, Na: 93 MG
Zinc, Zn: 6.17 MG
Copper, Cu: 0.08 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 21.6 UG
Thiamin: 0.046 MG
Riboflavin: 0.191 MG
Niacin: 5.345 MG
Pantothenic acid: 0.807 MG
Vitamin B-6: 0.428 MG
Folate, total: 12 UG
Folate, food: 12 UG
Folate, DFE: 12 UG
Choline, total: 81.5 MG
Betaine: 9.8 MG
Vitamin B-12: 2.8 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 9 IU
Vitamin E (alpha-tocopherol): 0.12 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin K (phylloquinone): 2.2 UG
Fatty acids, total saturated: 6.926 G
SFA 12:0: 0.01 G
SFA 14:0: 0.42 G
SFA 15:0: 0.067 G
SFA 16:0: 3.112 G
SFA 17:0: 0.157 G
SFA 18:0: 3.151 G
SFA 20:0: 0.009 G
Fatty acids, total monounsaturated: 8.24 G
MUFA 14:1: 0.128 G
MUFA 16:1: 0.546 G
MUFA 17:1: 0.141 G
MUFA 18:1: 5.679 G
MUFA 20:1: 0.045 G
Fatty acids, total polyunsaturated: 0.497 G
PUFA 18:2: 0.394 G
PUFA 18:3: 0.009 G
PUFA 18:3 n-6 c,c,c: 0.009 G
PUFA 20:4: 0.046 G
Fatty acids, total trans: 0.95 G
Fatty acids, total trans-monoenoic: 0.95 G
TFA 18:1 t: 0.95 G
Cholesterol: 89 MG
Tryptophan: 0.133 G
Threonine: 1.017 G
Isoleucine: 1.161 G
Leucine: 2.048 G
Lysine: 2.176 G
Methionine: 0.676 G
Cystine: 0.27 G
Phenylalanine: 1.024 G
Tyrosine: 0.808 G
Valine: 1.291 G
Arginine: 1.709 G
Histidine: 0.853 G
Alanine: 1.645 G
Aspartic acid: 2.365 G
Glutamic acid: 3.938 G
Glycine: 1.783 G
Proline: 1.338 G
Serine: 1.052 G
Beef, ground, 75% lean meat / 25% fat, loaf, cooked, baked
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE OR SHELL
WHOLE, SHAPE ACHIEVED BY FORMING Used only for solid food products, i.e. hard or soft products capable of retaining a definite shape at room temperature (20 degrees C.). Examples of whole formed products are: whole cheese, apple pie, loaf of unsliced bread, noodle, yeast tablet and cornflake.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 57.5 G
Energy: 254 KCAL
Energy: 1062 kJ
Protein: 24.56 G
Total lipid (fat): 16.5 G
Ash: 0.89 G
Calcium, Ca: 28 MG
Iron, Fe: 2.43 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 172 MG
Potassium, K: 256 MG
Sodium, Na: 70 MG
Zinc, Zn: 6.04 MG
Copper, Cu: 0.079 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 19.7 UG
Thiamin: 0.047 MG
Riboflavin: 0.171 MG
Niacin: 4.327 MG
Pantothenic acid: 0.541 MG
Vitamin B-6: 0.32 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 76.2 MG
Vitamin B-12: 2.49 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 9 IU
Vitamin E (alpha-tocopherol): 0.12 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin K (phylloquinone): 2.1 UG
Fatty acids, total saturated: 6.356 G
SFA 12:0: 0.008 G
SFA 14:0: 0.407 G
SFA 15:0: 0.065 G
SFA 16:0: 3.682 G
SFA 17:0: 0.153 G
SFA 18:0: 2.031 G
SFA 20:0: 0.011 G
Fatty acids, total monounsaturated: 7.562 G
MUFA 14:1: 0.13 G
MUFA 16:1: 0.558 G
MUFA 17:1: 0.144 G
MUFA 18:1: 5.9 G
MUFA 20:1: 0.063 G
Fatty acids, total polyunsaturated: 0.456 G
PUFA 18:2: 0.408 G
PUFA 18:3: 0.008 G
PUFA 18:3 n-6 c,c,c: 0.008 G
PUFA 20:4: 0.04 G
Fatty acids, total trans: 0.973 G
Fatty acids, total trans-monoenoic: 0.973 G
TFA 18:1 t: 0.973 G
Cholesterol: 88 MG
Tryptophan: 0.125 G
Threonine: 0.95 G
Isoleucine: 1.085 G
Leucine: 1.914 G
Lysine: 2.033 G
Methionine: 0.631 G
Cystine: 0.253 G
Phenylalanine: 0.957 G
Tyrosine: 0.755 G
Valine: 1.206 G
Arginine: 1.598 G
Histidine: 0.797 G
Alanine: 1.537 G
Aspartic acid: 2.21 G
Glutamic acid: 3.68 G
Glycine: 1.666 G
Proline: 1.251 G
Serine: 0.983 G
Beef, ground, 75% lean meat / 25% fat, patty, cooked, broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE OR SHELL
WHOLE, SHAPE ACHIEVED BY FORMING Used only for solid food products, i.e. hard or soft products capable of retaining a definite shape at room temperature (20 degrees C.). Examples of whole formed products are: whole cheese, apple pie, loaf of unsliced bread, noodle, yeast tablet and cornflake.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 55.28 G
Energy: 279 KCAL
Energy: 1169 kJ
Protein: 25.56 G
Total lipid (fat): 18.87 G
Ash: 0.98 G
Calcium, Ca: 30 MG
Iron, Fe: 2.37 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 189 MG
Potassium, K: 289 MG
Sodium, Na: 78 MG
Zinc, Zn: 6.19 MG
Copper, Cu: 0.075 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 21.5 UG
Thiamin: 0.049 MG
Riboflavin: 0.176 MG
Niacin: 4.818 MG
Pantothenic acid: 0.658 MG
Vitamin B-6: 0.351 MG
Folate, total: 11 UG
Folate, food: 11 UG
Folate, DFE: 11 UG
Choline, total: 79.3 MG
Betaine: 9.5 MG
Vitamin B-12: 2.81 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 9 IU
Vitamin E (alpha-tocopherol): 0.12 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin K (phylloquinone): 2.2 UG
Fatty acids, total saturated: 7.248 G
SFA 12:0: 0.014 G
SFA 14:0: 0.554 G
SFA 15:0: 0.089 G
SFA 16:0: 4.077 G
SFA 17:0: 0.209 G
SFA 18:0: 2.136 G
SFA 20:0: 0.013 G
Fatty acids, total monounsaturated: 8.624 G
MUFA 14:1: 0.157 G
MUFA 16:1: 0.703 G
MUFA 17:1: 0.176 G
MUFA 18:1: 7.325 G
MUFA 20:1: 0.065 G
Fatty acids, total polyunsaturated: 0.52 G
PUFA 18:2: 0.409 G
PUFA 18:3: 0.057 G
PUFA 18:3 n-3 c,c,c (ALA): 0.045 G
PUFA 18:3 n-6 c,c,c: 0.013 G
PUFA 20:4: 0.048 G
Fatty acids, total trans: 0.969 G
Fatty acids, total trans-monoenoic: 0.969 G
TFA 18:1 t: 0.969 G
Cholesterol: 88 MG
Tryptophan: 0.13 G
Threonine: 0.989 G
Isoleucine: 1.13 G
Leucine: 1.992 G
Lysine: 2.116 G
Methionine: 0.657 G
Cystine: 0.263 G
Phenylalanine: 0.997 G
Tyrosine: 0.786 G
Valine: 1.255 G
Arginine: 1.663 G
Histidine: 0.83 G
Alanine: 1.6 G
Aspartic acid: 2.301 G
Glutamic acid: 3.831 G
Glycine: 1.734 G
Proline: 1.302 G
Serine: 1.023 G
Beef, ground, 75% lean meat / 25% fat, patty, cooked, pan-broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE OR SHELL
WHOLE, SHAPE ACHIEVED BY FORMING Used only for solid food products, i.e. hard or soft products capable of retaining a definite shape at room temperature (20 degrees C.). Examples of whole formed products are: whole cheese, apple pie, loaf of unsliced bread, noodle, yeast tablet and cornflake.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
COOKED WITH INHERENT FAT OR OIL Cooked in fat or oil rendered from the food being prepared.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 58.69 G
Energy: 248 KCAL
Energy: 1040 kJ
Protein: 23.45 G
Total lipid (fat): 16.44 G
Ash: 1.05 G
Calcium, Ca: 32 MG
Iron, Fe: 2.5 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 199 MG
Potassium, K: 322 MG
Sodium, Na: 87 MG
Zinc, Zn: 5.95 MG
Copper, Cu: 0.071 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 19.6 UG
Thiamin: 0.043 MG
Riboflavin: 0.177 MG
Niacin: 5.282 MG
Pantothenic acid: 0.604 MG
Vitamin B-6: 0.344 MG
Folate, total: 10 UG
Folate, food: 10 UG
Folate, DFE: 10 UG
Choline, total: 72.8 MG
Betaine: 8.8 MG
Vitamin B-12: 2.79 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 10 IU
Vitamin E (alpha-tocopherol): 0.13 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin K (phylloquinone): 2 UG
Fatty acids, total saturated: 6.281 G
SFA 12:0: 0.007 G
SFA 14:0: 0.474 G
SFA 15:0: 0.078 G
SFA 16:0: 3.481 G
SFA 17:0: 0.178 G
SFA 18:0: 1.86 G
SFA 20:0: 0.009 G
Fatty acids, total monounsaturated: 7.472 G
MUFA 14:1: 0.138 G
MUFA 16:1: 0.585 G
MUFA 17:1: 0.156 G
MUFA 18:1: 6.265 G
MUFA 20:1: 0.054 G
Fatty acids, total polyunsaturated: 0.451 G
PUFA 18:2: 0.358 G
PUFA 18:3: 0.009 G
PUFA 18:3 n-6 c,c,c: 0.009 G
PUFA 20:4: 0.043 G
Fatty acids, total trans: 1.052 G
Fatty acids, total trans-monoenoic: 1.052 G
TFA 18:1 t: 1.052 G
Cholesterol: 84 MG
Tryptophan: 0.119 G
Threonine: 0.905 G
Isoleucine: 1.034 G
Leucine: 1.824 G
Lysine: 1.938 G
Methionine: 0.602 G
Cystine: 0.241 G
Phenylalanine: 0.912 G
Tyrosine: 0.72 G
Valine: 1.149 G
Arginine: 1.523 G
Histidine: 0.76 G
Alanine: 1.465 G
Aspartic acid: 2.106 G
Glutamic acid: 3.507 G
Glycine: 1.588 G
Proline: 1.192 G
Serine: 0.937 G
Beef, ground, 75% lean meat / 25% fat, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE OR SHELL
DISINTEGRATED OR GROUND Used when particle size is below 0.2 cm.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 58.09 G
Energy: 293 KCAL
Energy: 1225 kJ
Protein: 15.76 G
Total lipid (fat): 25 G
Ash: 0.77 G
Calcium, Ca: 21 MG
Iron, Fe: 1.79 MG
Magnesium, Mg: 15 MG
Phosphorus, P: 145 MG
Potassium, K: 244 MG
Sodium, Na: 66 MG
Zinc, Zn: 3.87 MG
Copper, Cu: 0.056 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 14.3 UG
Thiamin: 0.044 MG
Riboflavin: 0.151 MG
Niacin: 3.804 MG
Pantothenic acid: 0.446 MG
Vitamin B-6: 0.301 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 51.6 MG
Betaine: 8.4 MG
Vitamin B-12: 2.11 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 14 IU
Vitamin E (alpha-tocopherol): 0.17 MG
Vitamin D (D2 + D3), International Units: 3 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 2.4 UG
Fatty acids, total saturated: 9.568 G
SFA 12:0: 0.017 G
SFA 14:0: 0.759 G
SFA 15:0: 0.122 G
SFA 16:0: 5.405 G
SFA 17:0: 0.286 G
SFA 18:0: 2.924 G
SFA 20:0: 0.019 G
Fatty acids, total monounsaturated: 11.383 G
MUFA 14:1: 0.209 G
MUFA 16:1: 0.914 G
MUFA 17:1: 0.211 G
MUFA 18:1: 9.593 G
MUFA 20:1: 0.084 G
Fatty acids, total polyunsaturated: 0.609 G
PUFA 18:2: 0.498 G
PUFA 18:3: 0.074 G
PUFA 18:3 n-3 c,c,c (ALA): 0.058 G
PUFA 18:3 n-6 c,c,c: 0.017 G
PUFA 20:4: 0.035 G
Fatty acids, total trans: 1.5 G
Fatty acids, total trans-monoenoic: 1.5 G
TFA 18:1 t: 1.5 G
Cholesterol: 75 MG
Tryptophan: 0.08 G
Threonine: 0.61 G
Isoleucine: 0.697 G
Leucine: 1.229 G
Lysine: 1.305 G
Methionine: 0.405 G
Cystine: 0.162 G
Phenylalanine: 0.615 G
Tyrosine: 0.485 G
Valine: 0.774 G
Arginine: 1.026 G
Histidine: 0.512 G
Alanine: 0.987 G
Aspartic acid: 1.419 G
Glutamic acid: 2.363 G
Glycine: 1.07 G
Proline: 0.803 G
Serine: 0.631 G
Hydroxyproline: 0.272 G
Beef, ground, 80% lean meat / 20% fat, crumbles, cooked, pan-browned
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE OR SHELL
DISINTEGRATED OR GROUND Used when particle size is below 0.2 cm.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED WITH INHERENT FAT OR OIL Cooked in fat or oil rendered from the food being prepared.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 54.54 G
Energy: 272 KCAL
Energy: 1138 kJ
Protein: 27 G
Total lipid (fat): 17.36 G
Ash: 1.16 G
Calcium, Ca: 28 MG
Iron, Fe: 2.78 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 226 MG
Potassium, K: 380 MG
Sodium, Na: 91 MG
Zinc, Zn: 6.4 MG
Copper, Cu: 0.087 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 21.6 UG
Thiamin: 0.045 MG
Riboflavin: 0.191 MG
Niacin: 5.831 MG
Pantothenic acid: 0.807 MG
Vitamin B-6: 0.428 MG
Folate, total: 11 UG
Folate, food: 11 UG
Folate, DFE: 11 UG
Choline, total: 84.8 MG
Betaine: 9.5 MG
Vitamin B-12: 2.8 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 9 IU
Vitamin E (alpha-tocopherol): 0.12 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 6.546 G
SFA 12:0: 0.008 G
SFA 14:0: 0.443 G
SFA 15:0: 0.072 G
SFA 16:0: 3.344 G
SFA 17:0: 0.169 G
SFA 18:0: 2.501 G
SFA 20:0: 0.008 G
Fatty acids, total monounsaturated: 7.64 G
MUFA 14:1: 0.135 G
MUFA 16:1: 0.603 G
MUFA 17:1: 0.157 G
MUFA 18:1: 6.414 G
MUFA 20:1: 0.057 G
Fatty acids, total polyunsaturated: 0.501 G
PUFA 18:2: 0.424 G
PUFA 18:3: 0.009 G
PUFA 18:3 n-6 c,c,c: 0.009 G
PUFA 20:4: 0.046 G
Fatty acids, total trans: 0.753 G
Fatty acids, total trans-monoenoic: 0.753 G
TFA 18:1 t: 0.753 G
Cholesterol: 89 MG
Tryptophan: 0.137 G
Threonine: 1.045 G
Isoleucine: 1.193 G
Leucine: 2.105 G
Lysine: 2.235 G
Methionine: 0.694 G
Cystine: 0.278 G
Phenylalanine: 1.053 G
Tyrosine: 0.83 G
Valine: 1.326 G
Arginine: 1.756 G
Histidine: 0.877 G
Alanine: 1.69 G
Aspartic acid: 2.43 G
Glutamic acid: 4.046 G
Glycine: 1.832 G
Proline: 1.375 G
Serine: 1.08 G
Beef, ground, 80% lean meat / 20% fat, loaf, cooked, baked
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE OR SHELL
WHOLE, SHAPE ACHIEVED BY FORMING Used only for solid food products, i.e. hard or soft products capable of retaining a definite shape at room temperature (20 degrees C.). Examples of whole formed products are: whole cheese, apple pie, loaf of unsliced bread, noodle, yeast tablet and cornflake.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 57.7 G
Energy: 254 KCAL
Energy: 1061 kJ
Protein: 25.25 G
Total lipid (fat): 16.17 G
Ash: 0.9 G
Calcium, Ca: 23 MG
Iron, Fe: 2.58 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 179 MG
Potassium, K: 271 MG
Sodium, Na: 67 MG
Zinc, Zn: 6.24 MG
Copper, Cu: 0.079 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 20.3 UG
Thiamin: 0.044 MG
Riboflavin: 0.171 MG
Niacin: 4.627 MG
Pantothenic acid: 0.569 MG
Vitamin B-6: 0.329 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 80.9 MG
Betaine: 8 MG
Vitamin B-12: 2.49 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 9 IU
Vitamin E (alpha-tocopherol): 0.12 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 6.159 G
SFA 12:0: 0.008 G
SFA 14:0: 0.429 G
SFA 15:0: 0.07 G
SFA 16:0: 3.504 G
SFA 17:0: 0.164 G
SFA 18:0: 1.974 G
SFA 20:0: 0.011 G
Fatty acids, total monounsaturated: 7.189 G
MUFA 14:1: 0.127 G
MUFA 16:1: 0.568 G
MUFA 17:1: 0.147 G
MUFA 18:1: 6.096 G
MUFA 20:1: 0.06 G
Fatty acids, total polyunsaturated: 0.471 G
PUFA 18:2: 0.399 G
PUFA 18:3: 0.009 G
PUFA 18:3 n-6 c,c,c: 0.009 G
PUFA 20:4: 0.041 G
Fatty acids, total trans: 0.773 G
Fatty acids, total trans-monoenoic: 0.773 G
TFA 18:1 t: 0.773 G
Cholesterol: 88 MG
Tryptophan: 0.128 G
Threonine: 0.977 G
Isoleucine: 1.116 G
Leucine: 1.968 G
Lysine: 2.09 G
Methionine: 0.649 G
Cystine: 0.26 G
Phenylalanine: 0.984 G
Tyrosine: 0.776 G
Valine: 1.24 G
Arginine: 1.642 G
Histidine: 0.82 G
Alanine: 1.58 G
Aspartic acid: 2.272 G
Glutamic acid: 3.783 G
Glycine: 1.713 G
Proline: 1.286 G
Serine: 1.01 G
Beef, ground, 80% lean meat / 20% fat, patty, cooked, broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, SHAPE ACHIEVED BY FORMING Used only for solid food products, i.e. hard or soft products capable of retaining a definite shape at room temperature (20 degrees C.). Examples of whole formed products are: whole cheese, apple pie, loaf of unsliced bread, noodle, yeast tablet and cornflake.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 55.99 G
Energy: 270 KCAL
Energy: 1131 kJ
Protein: 25.75 G
Total lipid (fat): 17.78 G
Ash: 1 G
Calcium, Ca: 24 MG
Iron, Fe: 2.48 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 194 MG
Potassium, K: 304 MG
Sodium, Na: 75 MG
Zinc, Zn: 6.25 MG
Copper, Cu: 0.08 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 21.5 UG
Thiamin: 0.047 MG
Riboflavin: 0.176 MG
Niacin: 5.098 MG
Pantothenic acid: 0.658 MG
Vitamin B-6: 0.366 MG
Folate, total: 10 UG
Folate, food: 10 UG
Folate, DFE: 10 UG
Choline, total: 80.8 MG
Betaine: 9 MG
Vitamin B-12: 2.73 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 9 IU
Vitamin E (alpha-tocopherol): 0.12 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 6.764 G
SFA 12:0: 0.012 G
SFA 14:0: 0.507 G
SFA 15:0: 0.082 G
SFA 16:0: 3.787 G
SFA 17:0: 0.191 G
SFA 18:0: 2.104 G
SFA 20:0: 0.013 G
Fatty acids, total monounsaturated: 7.895 G
MUFA 14:1: 0.142 G
MUFA 16:1: 0.646 G
MUFA 17:1: 0.161 G
MUFA 18:1: 6.772 G
MUFA 20:1: 0.056 G
Fatty acids, total polyunsaturated: 0.517 G
PUFA 18:2: 0.398 G
PUFA 18:3: 0.057 G
PUFA 18:3 n-3 c,c,c (ALA): 0.045 G
PUFA 18:3 n-6 c,c,c: 0.013 G
PUFA 20:4: 0.048 G
Fatty acids, total trans: 0.771 G
Fatty acids, total trans-monoenoic: 0.771 G
TFA 18:1 t: 0.771 G
Cholesterol: 88 MG
Tryptophan: 0.131 G
Threonine: 0.996 G
Isoleucine: 1.138 G
Leucine: 2.007 G
Lysine: 2.131 G
Methionine: 0.662 G
Cystine: 0.265 G
Phenylalanine: 1.004 G
Tyrosine: 0.792 G
Valine: 1.264 G
Arginine: 1.675 G
Histidine: 0.836 G
Alanine: 1.612 G
Aspartic acid: 2.317 G
Glutamic acid: 3.858 G
Glycine: 1.747 G
Proline: 1.311 G
Serine: 1.03 G
Beef, ground, 80% lean meat / 20% fat, patty, cooked, pan-broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE OR SHELL
WHOLE, SHAPE ACHIEVED BY FORMING Used only for solid food products, i.e. hard or soft products capable of retaining a definite shape at room temperature (20 degrees C.). Examples of whole formed products are: whole cheese, apple pie, loaf of unsliced bread, noodle, yeast tablet and cornflake.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
COOKED WITH INHERENT FAT OR OIL Cooked in fat or oil rendered from the food being prepared.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 59.11 G
Energy: 246 KCAL
Energy: 1031 kJ
Protein: 24.04 G
Total lipid (fat): 15.94 G
Ash: 1.06 G
Calcium, Ca: 26 MG
Iron, Fe: 2.59 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 205 MG
Potassium, K: 335 MG
Sodium, Na: 83 MG
Zinc, Zn: 6.07 MG
Copper, Cu: 0.076 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 19.9 UG
Thiamin: 0.043 MG
Riboflavin: 0.177 MG
Niacin: 5.53 MG
Pantothenic acid: 0.615 MG
Vitamin B-6: 0.356 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Choline, total: 75.5 MG
Betaine: 8.4 MG
Vitamin B-12: 2.79 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 10 IU
Vitamin E (alpha-tocopherol): 0.13 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 6.029 G
SFA 12:0: 0.007 G
SFA 14:0: 0.431 G
SFA 15:0: 0.071 G
SFA 16:0: 3.265 G
SFA 17:0: 0.165 G
SFA 18:0: 1.815 G
SFA 20:0: 0.009 G
Fatty acids, total monounsaturated: 7.037 G
MUFA 14:1: 0.12 G
MUFA 16:1: 0.534 G
MUFA 17:1: 0.141 G
MUFA 18:1: 5.724 G
MUFA 20:1: 0.049 G
Fatty acids, total polyunsaturated: 0.461 G
PUFA 18:2: 0.359 G
PUFA 18:3: 0.009 G
PUFA 18:3 n-6 c,c,c: 0.009 G
PUFA 20:4: 0.043 G
Fatty acids, total trans: 0.833 G
Fatty acids, total trans-monoenoic: 0.833 G
TFA 18:1 t: 0.833 G
Cholesterol: 84 MG
Tryptophan: 0.122 G
Threonine: 0.93 G
Isoleucine: 1.062 G
Leucine: 1.873 G
Lysine: 1.99 G
Methionine: 0.618 G
Cystine: 0.247 G
Phenylalanine: 0.937 G
Tyrosine: 0.739 G
Valine: 1.18 G
Arginine: 1.564 G
Histidine: 0.781 G
Alanine: 1.505 G
Aspartic acid: 2.163 G
Glutamic acid: 3.602 G
Glycine: 1.631 G
Proline: 1.224 G
Serine: 0.962 G
Beef, ground, 80% lean meat / 20% fat, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE OR SHELL
DISINTEGRATED OR GROUND Used when particle size is below 0.2 cm.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 61.87 G
Energy: 254 KCAL
Energy: 1062 kJ
Protein: 17.17 G
Total lipid (fat): 20 G
Ash: 0.84 G
Calcium, Ca: 18 MG
Iron, Fe: 1.94 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 158 MG
Potassium, K: 270 MG
Sodium, Na: 66 MG
Zinc, Zn: 4.18 MG
Copper, Cu: 0.061 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 15 UG
Thiamin: 0.043 MG
Riboflavin: 0.151 MG
Niacin: 4.227 MG
Pantothenic acid: 0.498 MG
Vitamin B-6: 0.323 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 56.4 MG
Betaine: 8.2 MG
Vitamin B-12: 2.14 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 14 IU
Vitamin E (alpha-tocopherol): 0.17 MG
Vitamin D (D2 + D3), International Units: 3 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.8 UG
Fatty acids, total saturated: 7.581 G
SFA 12:0: 0.014 G
SFA 14:0: 0.592 G
SFA 15:0: 0.095 G
SFA 16:0: 4.279 G
SFA 17:0: 0.224 G
SFA 18:0: 2.362 G
SFA 20:0: 0.016 G
Fatty acids, total monounsaturated: 8.848 G
MUFA 14:1: 0.162 G
MUFA 16:1: 0.724 G
MUFA 17:1: 0.164 G
MUFA 18:1: 7.672 G
MUFA 20:1: 0.066 G
Fatty acids, total polyunsaturated: 0.521 G
PUFA 18:2: 0.42 G
PUFA 18:3: 0.065 G
PUFA 18:3 n-3 c,c,c (ALA): 0.051 G
PUFA 18:3 n-6 c,c,c: 0.015 G
PUFA 20:4: 0.035 G
Fatty acids, total trans: 1.18 G
Fatty acids, total trans-monoenoic: 1.18 G
TFA 18:1 t: 1.18 G
Cholesterol: 71 MG
Tryptophan: 0.087 G
Threonine: 0.665 G
Isoleucine: 0.759 G
Leucine: 1.339 G
Lysine: 1.423 G
Methionine: 0.442 G
Cystine: 0.177 G
Phenylalanine: 0.67 G
Tyrosine: 0.528 G
Valine: 0.844 G
Arginine: 1.118 G
Histidine: 0.558 G
Alanine: 1.076 G
Aspartic acid: 1.547 G
Glutamic acid: 2.575 G
Glycine: 1.166 G
Proline: 0.875 G
Serine: 0.688 G
Hydroxyproline: 0.272 G
Beef, ground, 85% lean meat / 15% fat, crumbles, cooked, pan-browned
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE OR SHELL
DISINTEGRATED OR GROUND Used when particle size is below 0.2 cm.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED WITH INHERENT FAT OR OIL Cooked in fat or oil rendered from the food being prepared.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 55.9 G
Energy: 256 KCAL
Energy: 1073 kJ
Protein: 27.73 G
Total lipid (fat): 15.3 G
Ash: 1.22 G
Calcium, Ca: 22 MG
Iron, Fe: 2.93 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 238 MG
Potassium, K: 407 MG
Sodium, Na: 89 MG
Zinc, Zn: 6.62 MG
Copper, Cu: 0.093 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 21.6 UG
Fluoride, F: 22.4 UG
Thiamin: 0.044 MG
Riboflavin: 0.191 MG
Niacin: 6.318 MG
Pantothenic acid: 0.807 MG
Vitamin B-6: 0.428 MG
Folate, total: 10 UG
Folate, food: 10 UG
Folate, DFE: 10 UG
Choline, total: 91.4 MG
Betaine: 12 MG
Vitamin B-12: 2.8 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 9 IU
Vitamin E (alpha-tocopherol): 0.12 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin K (phylloquinone): 1.7 UG
Fatty acids, total saturated: 5.806 G
SFA 12:0: 0.007 G
SFA 14:0: 0.415 G
SFA 15:0: 0.069 G
SFA 16:0: 3.175 G
SFA 17:0: 0.16 G
SFA 18:0: 1.973 G
SFA 20:0: 0.008 G
Fatty acids, total monounsaturated: 6.572 G
MUFA 14:1: 0.123 G
MUFA 16:1: 0.568 G
MUFA 17:1: 0.147 G
MUFA 18:1: 6.132 G
MUFA 20:1: 0.057 G
Fatty acids, total polyunsaturated: 0.477 G
PUFA 18:2: 0.4 G
PUFA 18:3: 0.009 G
PUFA 18:3 n-6 c,c,c: 0.009 G
PUFA 20:4: 0.046 G
Fatty acids, total trans: 0.556 G
Fatty acids, total trans-monoenoic: 0.556 G
TFA 18:1 t: 0.556 G
Cholesterol: 89 MG
Tryptophan: 0.141 G
Threonine: 1.073 G
Isoleucine: 1.225 G
Leucine: 2.161 G
Lysine: 2.295 G
Methionine: 0.713 G
Cystine: 0.285 G
Phenylalanine: 1.081 G
Tyrosine: 0.852 G
Valine: 1.362 G
Arginine: 1.804 G
Histidine: 0.9 G
Alanine: 1.736 G
Aspartic acid: 2.495 G
Glutamic acid: 4.155 G
Glycine: 1.881 G
Proline: 1.412 G
Serine: 1.109 G
Hydroxyproline: 0.402 G
Beef, ground, 85% lean meat / 15% fat, loaf, cooked, baked
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE OR SHELL
WHOLE, SHAPE ACHIEVED BY FORMING Used only for solid food products, i.e. hard or soft products capable of retaining a definite shape at room temperature (20 degrees C.). Examples of whole formed products are: whole cheese, apple pie, loaf of unsliced bread, noodle, yeast tablet and cornflake.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 58.98 G
Energy: 240 KCAL
Energy: 1005 kJ
Protein: 25.93 G
Total lipid (fat): 14.36 G
Ash: 0.92 G
Calcium, Ca: 18 MG
Iron, Fe: 2.74 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 186 MG
Potassium, K: 286 MG
Sodium, Na: 64 MG
Zinc, Zn: 6.45 MG
Copper, Cu: 0.079 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 21 UG
Fluoride, F: 22.4 UG
Thiamin: 0.04 MG
Riboflavin: 0.171 MG
Niacin: 4.927 MG
Pantothenic acid: 0.598 MG
Vitamin B-6: 0.338 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 85.5 MG
Betaine: 11.3 MG
Vitamin B-12: 2.49 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 9 IU
Vitamin E (alpha-tocopherol): 0.12 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 5.497 G
SFA 12:0: 0.008 G
SFA 14:0: 0.4 G
SFA 15:0: 0.066 G
SFA 16:0: 3.083 G
SFA 17:0: 0.155 G
SFA 18:0: 1.774 G
SFA 20:0: 0.011 G
Fatty acids, total monounsaturated: 6.222 G
MUFA 14:1: 0.111 G
MUFA 16:1: 0.513 G
MUFA 17:1: 0.133 G
MUFA 18:1: 5.57 G
MUFA 20:1: 0.051 G
Fatty acids, total polyunsaturated: 0.452 G
PUFA 18:2: 0.354 G
PUFA 18:3: 0.009 G
PUFA 18:3 n-3 c,c,c (ALA): 0.048 G
PUFA 18:3 n-6 c,c,c: 0.009 G
PUFA 20:4: 0.041 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.016 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.573 G
Fatty acids, total trans-monoenoic: 0.573 G
TFA 18:1 t: 0.573 G
Cholesterol: 88 MG
Tryptophan: 0.132 G
Threonine: 1.003 G
Isoleucine: 1.146 G
Leucine: 2.021 G
Lysine: 2.147 G
Methionine: 0.667 G
Cystine: 0.267 G
Phenylalanine: 1.011 G
Tyrosine: 0.797 G
Valine: 1.274 G
Arginine: 1.687 G
Histidine: 0.842 G
Alanine: 1.624 G
Aspartic acid: 2.334 G
Glutamic acid: 3.886 G
Glycine: 1.759 G
Proline: 1.321 G
Serine: 1.038 G
Hydroxyproline: 0.376 G
Beef, ground, 85% lean meat / 15% fat, patty, cooked, broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITH BONE OR SHELL
WHOLE, SHAPE ACHIEVED BY FORMING Used only for solid food products, i.e. hard or soft products capable of retaining a definite shape at room temperature (20 degrees C.). Examples of whole formed products are: whole cheese, apple pie, loaf of unsliced bread, noodle, yeast tablet and cornflake.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 57.98 G
Energy: 250 KCAL
Energy: 1045 kJ
Protein: 25.93 G
Total lipid (fat): 15.41 G
Ash: 1.02 G
Calcium, Ca: 18 MG
Iron, Fe: 2.6 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 198 MG
Potassium, K: 318 MG
Sodium, Na: 72 MG
Zinc, Zn: 6.31 MG
Copper, Cu: 0.085 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 21.5 UG
Fluoride, F: 22.4 UG
Thiamin: 0.046 MG
Riboflavin: 0.176 MG
Niacin: 5.378 MG
Pantothenic acid: 0.658 MG
Vitamin B-6: 0.382 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Choline, total: 82.4 MG
Betaine: 8.5 MG
Vitamin B-12: 2.64 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 9 IU
Vitamin E (alpha-tocopherol): 0.12 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin K (phylloquinone): 1.2 UG
Fatty acids, total saturated: 5.895 G
SFA 12:0: 0.011 G
SFA 14:0: 0.428 G
SFA 15:0: 0.071 G
SFA 16:0: 3.278 G
SFA 17:0: 0.164 G
SFA 18:0: 1.93 G
SFA 20:0: 0.013 G
Fatty acids, total monounsaturated: 6.668 G
MUFA 14:1: 0.115 G
MUFA 16:1: 0.544 G
MUFA 17:1: 0.136 G
MUFA 18:1: 5.799 G
MUFA 20:1: 0.045 G
Fatty acids, total polyunsaturated: 0.484 G
PUFA 18:2: 0.361 G
PUFA 18:3: 0.056 G
PUFA 18:3 n-3 c,c,c (ALA): 0.044 G
PUFA 18:3 n-6 c,c,c: 0.012 G
PUFA 20:4: 0.047 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.016 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.572 G
Fatty acids, total trans-monoenoic: 0.572 G
TFA 18:1 t: 0.572 G
Cholesterol: 88 MG
Tryptophan: 0.094 G
Threonine: 0.72 G
Isoleucine: 0.822 G
Leucine: 1.45 G
Lysine: 1.54 G
Methionine: 0.478 G
Cystine: 0.191 G
Phenylalanine: 0.725 G
Tyrosine: 0.572 G
Valine: 0.914 G
Arginine: 1.21 G
Histidine: 0.604 G
Alanine: 1.165 G
Aspartic acid: 1.674 G
Glutamic acid: 2.788 G
Glycine: 1.262 G
Proline: 0.948 G
Serine: 0.744 G
Hydroxyproline: 0.376 G
Beef, ground, 85% lean meat / 15% fat, patty, cooked, pan-broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITH BONE OR SHELL
WHOLE, SHAPE ACHIEVED BY FORMING Used only for solid food products, i.e. hard or soft products capable of retaining a definite shape at room temperature (20 degrees C.). Examples of whole formed products are: whole cheese, apple pie, loaf of unsliced bread, noodle, yeast tablet and cornflake.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
COOKED WITH INHERENT FAT OR OIL Cooked in fat or oil rendered from the food being prepared.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 60.61 G
Energy: 232 KCAL
Energy: 969 kJ
Protein: 24.62 G
Total lipid (fat): 14.02 G
Ash: 1.07 G
Calcium, Ca: 20 MG
Iron, Fe: 2.68 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 211 MG
Potassium, K: 349 MG
Sodium, Na: 79 MG
Zinc, Zn: 6.2 MG
Copper, Cu: 0.081 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 20.3 UG
Fluoride, F: 22.4 UG
Thiamin: 0.043 MG
Riboflavin: 0.177 MG
Niacin: 5.778 MG
Pantothenic acid: 0.728 MG
Vitamin B-6: 0.367 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 81.1 MG
Betaine: 7.2 MG
Vitamin B-12: 2.79 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 10 IU
Vitamin E (alpha-tocopherol): 0.13 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 5.331 G
SFA 12:0: 0.007 G
SFA 14:0: 0.367 G
SFA 15:0: 0.061 G
SFA 16:0: 2.851 G
SFA 17:0: 0.143 G
SFA 18:0: 1.64 G
SFA 20:0: 0.009 G
Fatty acids, total monounsaturated: 6.034 G
MUFA 14:1: 0.097 G
MUFA 16:1: 0.454 G
MUFA 17:1: 0.119 G
MUFA 18:1: 4.902 G
MUFA 20:1: 0.042 G
Fatty acids, total polyunsaturated: 0.438 G
PUFA 18:2: 0.331 G
PUFA 18:3: 0.009 G
PUFA 18:3 n-3 c,c,c (ALA): 0.047 G
PUFA 18:3 n-6 c,c,c: 0.009 G
PUFA 20:4: 0.043 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.016 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.615 G
Fatty acids, total trans-monoenoic: 0.615 G
TFA 18:1 t: 0.615 G
Cholesterol: 84 MG
Tryptophan: 0.125 G
Threonine: 0.952 G
Isoleucine: 1.088 G
Leucine: 1.919 G
Lysine: 2.038 G
Methionine: 0.633 G
Cystine: 0.253 G
Phenylalanine: 0.96 G
Tyrosine: 0.757 G
Valine: 1.209 G
Arginine: 1.602 G
Histidine: 0.8 G
Alanine: 1.541 G
Aspartic acid: 2.216 G
Glutamic acid: 3.69 G
Glycine: 1.67 G
Proline: 1.254 G
Serine: 0.985 G
Hydroxyproline: 0.357 G
Beef, ground, 85% lean meat / 15% fat, raw (Includes foods for USDA's Food Distribution Program)
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE OR SHELL
DISINTEGRATED OR GROUND Used when particle size is below 0.2 cm.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 65.66 G
Energy: 215 KCAL
Energy: 898 kJ
Protein: 18.59 G
Total lipid (fat): 15 G
Ash: 0.91 G
Calcium, Ca: 15 MG
Iron, Fe: 2.09 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 171 MG
Potassium, K: 295 MG
Sodium, Na: 66 MG
Zinc, Zn: 4.48 MG
Copper, Cu: 0.067 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 15.8 UG
Fluoride, F: 22.4 UG
Thiamin: 0.042 MG
Riboflavin: 0.151 MG
Niacin: 4.649 MG
Pantothenic acid: 0.549 MG
Vitamin B-6: 0.346 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 61.2 MG
Betaine: 8.1 MG
Vitamin B-12: 2.17 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 14 IU
Vitamin E (alpha-tocopherol): 0.17 MG
Vitamin D (D2 + D3), International Units: 3 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.3 UG
Fatty acids, total saturated: 5.715 G
SFA 12:0: 0.011 G
SFA 14:0: 0.431 G
SFA 15:0: 0.07 G
SFA 16:0: 3.2 G
SFA 17:0: 0.165 G
SFA 18:0: 1.824 G
SFA 20:0: 0.014 G
Fatty acids, total monounsaturated: 6.469 G
MUFA 14:1: 0.116 G
MUFA 16:1: 0.534 G
MUFA 17:1: 0.117 G
MUFA 18:1: 5.751 G
MUFA 20:1: 0.049 G
Fatty acids, total polyunsaturated: 0.433 G
PUFA 18:2: 0.331 G
PUFA 18:3: 0.054 G
PUFA 18:3 n-3 c,c,c (ALA): 0.042 G
PUFA 18:3 n-6 c,c,c: 0.012 G
PUFA 20:4: 0.034 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.012 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.86 G
Fatty acids, total trans-monoenoic: 0.86 G
TFA 18:1 t: 0.86 G
Cholesterol: 68 MG
Tryptophan: 0.094 G
Threonine: 0.72 G
Isoleucine: 0.822 G
Leucine: 1.45 G
Lysine: 1.54 G
Methionine: 0.478 G
Cystine: 0.191 G
Phenylalanine: 0.725 G
Tyrosine: 0.572 G
Valine: 0.914 G
Arginine: 1.21 G
Histidine: 0.604 G
Alanine: 1.165 G
Aspartic acid: 1.674 G
Glutamic acid: 2.788 G
Glycine: 1.262 G
Proline: 0.948 G
Serine: 0.744 G
Hydroxyproline: 0.272 G
Beef, ground, 90% lean meat / 10% fat, crumbles, cooked, pan-browned
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE OR SHELL
DISINTEGRATED OR GROUND Used when particle size is below 0.2 cm.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED WITH INHERENT FAT OR OIL Cooked in fat or oil rendered from the food being prepared.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 58.58 G
Energy: 230 KCAL
Energy: 963 kJ
Protein: 28.45 G
Total lipid (fat): 12.04 G
Ash: 1.28 G
Calcium, Ca: 16 MG
Iron, Fe: 3.08 MG
Magnesium, Mg: 27 MG
Phosphorus, P: 250 MG
Potassium, K: 433 MG
Sodium, Na: 87 MG
Zinc, Zn: 6.84 MG
Copper, Cu: 0.099 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 21.6 UG
Thiamin: 0.043 MG
Riboflavin: 0.191 MG
Niacin: 6.804 MG
Pantothenic acid: 0.807 MG
Vitamin B-6: 0.428 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 91.4 MG
Betaine: 8.7 MG
Vitamin B-12: 2.8 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 9 IU
Vitamin E (alpha-tocopherol): 0.12 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin K (phylloquinone): 1.2 UG
Fatty acids, total saturated: 4.712 G
SFA 12:0: 0.006 G
SFA 14:0: 0.341 G
SFA 15:0: 0.058 G
SFA 16:0: 2.659 G
SFA 17:0: 0.134 G
SFA 18:0: 1.506 G
SFA 20:0: 0.009 G
Fatty acids, total monounsaturated: 5.033 G
MUFA 14:1: 0.093 G
MUFA 16:1: 0.439 G
MUFA 17:1: 0.112 G
MUFA 18:1: 4.833 G
MUFA 20:1: 0.045 G
Fatty acids, total polyunsaturated: 0.428 G
PUFA 18:2: 0.323 G
PUFA 18:3: 0.009 G
PUFA 18:3 n-6 c,c,c: 0.009 G
PUFA 20:4: 0.046 G
Fatty acids, total trans: 0.359 G
Fatty acids, total trans-monoenoic: 0.359 G
TFA 18:1 t: 0.359 G
Cholesterol: 89 MG
Tryptophan: 0.144 G
Threonine: 1.1 G
Isoleucine: 1.257 G
Leucine: 2.217 G
Lysine: 2.355 G
Methionine: 0.731 G
Cystine: 0.293 G
Phenylalanine: 1.109 G
Tyrosine: 0.875 G
Valine: 1.397 G
Arginine: 1.85 G
Histidine: 0.924 G
Alanine: 1.781 G
Aspartic acid: 2.56 G
Glutamic acid: 4.263 G
Glycine: 1.93 G
Proline: 1.449 G
Serine: 1.138 G
Beef, ground, 90% lean meat / 10% fat, loaf, cooked, baked
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE OR SHELL
WHOLE, SHAPE ACHIEVED BY FORMING Used only for solid food products, i.e. hard or soft products capable of retaining a definite shape at room temperature (20 degrees C.). Examples of whole formed products are: whole cheese, apple pie, loaf of unsliced bread, noodle, yeast tablet and cornflake.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 61.33 G
Energy: 214 KCAL
Energy: 894 kJ
Protein: 26.62 G
Total lipid (fat): 11.1 G
Ash: 0.93 G
Calcium, Ca: 13 MG
Iron, Fe: 2.89 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 193 MG
Potassium, K: 300 MG
Sodium, Na: 61 MG
Zinc, Zn: 6.65 MG
Copper, Cu: 0.079 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 21.6 UG
Thiamin: 0.037 MG
Riboflavin: 0.171 MG
Niacin: 5.228 MG
Pantothenic acid: 0.626 MG
Vitamin B-6: 0.347 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 85.5 MG
Betaine: 8.1 MG
Vitamin B-12: 2.49 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 9 IU
Vitamin E (alpha-tocopherol): 0.12 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin K (phylloquinone): 1.1 UG
Fatty acids, total saturated: 4.375 G
SFA 12:0: 0.007 G
SFA 14:0: 0.319 G
SFA 15:0: 0.054 G
SFA 16:0: 2.423 G
SFA 17:0: 0.126 G
SFA 18:0: 1.434 G
SFA 20:0: 0.012 G
Fatty acids, total monounsaturated: 4.672 G
MUFA 14:1: 0.082 G
MUFA 16:1: 0.391 G
MUFA 17:1: 0.099 G
MUFA 18:1: 4.324 G
MUFA 20:1: 0.038 G
Fatty acids, total polyunsaturated: 0.398 G
PUFA 18:2: 0.282 G
PUFA 18:3: 0.009 G
PUFA 18:3 n-6 c,c,c: 0.009 G
PUFA 20:4: 0.041 G
Fatty acids, total trans: 0.373 G
Fatty acids, total trans-monoenoic: 0.373 G
TFA 18:1 t: 0.373 G
Cholesterol: 88 MG
Tryptophan: 0.135 G
Threonine: 1.03 G
Isoleucine: 1.176 G
Leucine: 2.075 G
Lysine: 2.204 G
Methionine: 0.684 G
Cystine: 0.274 G
Phenylalanine: 1.038 G
Tyrosine: 0.818 G
Valine: 1.307 G
Arginine: 1.732 G
Histidine: 0.864 G
Alanine: 1.666 G
Aspartic acid: 2.396 G
Glutamic acid: 3.989 G
Glycine: 1.806 G
Proline: 1.356 G
Serine: 1.065 G
Beef, ground, 90% lean meat / 10% fat, patty, cooked, broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE OR SHELL
WHOLE, SHAPE ACHIEVED BY FORMING Used only for solid food products, i.e. hard or soft products capable of retaining a definite shape at room temperature (20 degrees C.). Examples of whole formed products are: whole cheese, apple pie, loaf of unsliced bread, noodle, yeast tablet and cornflake.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 61.24 G
Energy: 217 KCAL
Energy: 910 kJ
Protein: 26.11 G
Total lipid (fat): 11.75 G
Ash: 1.04 G
Calcium, Ca: 13 MG
Iron, Fe: 2.71 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 202 MG
Potassium, K: 333 MG
Sodium, Na: 68 MG
Zinc, Zn: 6.37 MG
Copper, Cu: 0.09 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 21.5 UG
Thiamin: 0.044 MG
Riboflavin: 0.176 MG
Niacin: 5.659 MG
Pantothenic acid: 0.658 MG
Vitamin B-6: 0.397 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 83.9 MG
Betaine: 7.9 MG
Vitamin B-12: 2.56 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 9 IU
Vitamin E (alpha-tocopherol): 0.12 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin K (phylloquinone): 1.1 UG
Fatty acids, total saturated: 4.628 G
SFA 12:0: 0.009 G
SFA 14:0: 0.315 G
SFA 15:0: 0.054 G
SFA 16:0: 2.517 G
SFA 17:0: 0.125 G
SFA 18:0: 1.595 G
SFA 20:0: 0.013 G
Fatty acids, total monounsaturated: 4.943 G
MUFA 14:1: 0.078 G
MUFA 16:1: 0.396 G
MUFA 17:1: 0.102 G
MUFA 18:1: 4.407 G
MUFA 20:1: 0.034 G
Fatty acids, total polyunsaturated: 0.421 G
PUFA 18:2: 0.314 G
PUFA 18:3: 0.057 G
PUFA 18:3 n-3 c,c,c (ALA): 0.045 G
PUFA 18:3 n-6 c,c,c: 0.013 G
PUFA 20:4: 0.048 G
Fatty acids, total trans: 0.373 G
Fatty acids, total trans-monoenoic: 0.373 G
TFA 18:1 t: 0.373 G
Cholesterol: 88 MG
Tryptophan: 0.133 G
Threonine: 1.01 G
Isoleucine: 1.154 G
Leucine: 2.035 G
Lysine: 2.161 G
Methionine: 0.671 G
Cystine: 0.269 G
Phenylalanine: 1.018 G
Tyrosine: 0.803 G
Valine: 1.282 G
Arginine: 1.698 G
Histidine: 0.848 G
Alanine: 1.634 G
Aspartic acid: 2.35 G
Glutamic acid: 3.912 G
Glycine: 1.771 G
Proline: 1.33 G
Serine: 1.045 G
Beef, ground, 90% lean meat / 10% fat, patty, cooked, pan-broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE OR SHELL
WHOLE, SHAPE ACHIEVED BY FORMING Used only for solid food products, i.e. hard or soft products capable of retaining a definite shape at room temperature (20 degrees C.). Examples of whole formed products are: whole cheese, apple pie, loaf of unsliced bread, noodle, yeast tablet and cornflake.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
COOKED WITH INHERENT FAT OR OIL Cooked in fat or oil rendered from the food being prepared.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 63.21 G
Energy: 204 KCAL
Energy: 854 kJ
Protein: 25.21 G
Total lipid (fat): 10.68 G
Ash: 1.08 G
Calcium, Ca: 15 MG
Iron, Fe: 2.77 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 216 MG
Potassium, K: 363 MG
Sodium, Na: 75 MG
Zinc, Zn: 6.33 MG
Copper, Cu: 0.086 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 20.7 UG
Thiamin: 0.043 MG
Riboflavin: 0.177 MG
Niacin: 6.027 MG
Pantothenic acid: 0.636 MG
Vitamin B-6: 0.379 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 81 MG
Betaine: 7.7 MG
Vitamin B-12: 2.79 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 10 IU
Vitamin E (alpha-tocopherol): 0.13 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin K (phylloquinone): 1.1 UG
Fatty acids, total saturated: 4.189 G
SFA 12:0: 0.007 G
SFA 14:0: 0.282 G
SFA 15:0: 0.047 G
SFA 16:0: 2.239 G
SFA 17:0: 0.112 G
SFA 18:0: 1.337 G
SFA 20:0: 0.009 G
Fatty acids, total monounsaturated: 4.473 G
MUFA 14:1: 0.071 G
MUFA 16:1: 0.346 G
MUFA 17:1: 0.088 G
MUFA 18:1: 3.797 G
MUFA 20:1: 0.032 G
Fatty acids, total polyunsaturated: 0.381 G
PUFA 18:2: 0.274 G
PUFA 18:3: 0.009 G
PUFA 18:3 n-6 c,c,c: 0.009 G
PUFA 20:4: 0.043 G
Fatty acids, total trans: 0.397 G
Fatty acids, total trans-monoenoic: 0.397 G
TFA 18:1 t: 0.397 G
Cholesterol: 84 MG
Tryptophan: 0.128 G
Threonine: 0.976 G
Isoleucine: 1.115 G
Leucine: 1.967 G
Lysine: 2.089 G
Methionine: 0.649 G
Cystine: 0.26 G
Phenylalanine: 0.984 G
Tyrosine: 0.776 G
Valine: 1.239 G
Arginine: 1.641 G
Histidine: 0.819 G
Alanine: 1.58 G
Aspartic acid: 2.271 G
Glutamic acid: 3.781 G
Glycine: 1.712 G
Proline: 1.285 G
Serine: 1.01 G
Beef, ground, 90% lean meat / 10% fat, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE OR SHELL
DISINTEGRATED OR GROUND Used when particle size is below 0.2 cm.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 69.45 G
Energy: 176 KCAL
Energy: 735 kJ
Protein: 20 G
Total lipid (fat): 10 G
Ash: 0.98 G
Calcium, Ca: 12 MG
Iron, Fe: 2.24 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 184 MG
Potassium, K: 321 MG
Sodium, Na: 66 MG
Zinc, Zn: 4.79 MG
Copper, Cu: 0.072 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 16.6 UG
Thiamin: 0.042 MG
Riboflavin: 0.151 MG
Niacin: 5.072 MG
Pantothenic acid: 0.601 MG
Vitamin B-6: 0.369 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 66.1 MG
Betaine: 7.9 MG
Vitamin B-12: 2.21 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 14 IU
Vitamin E (alpha-tocopherol): 0.17 MG
Vitamin D (D2 + D3), International Units: 3 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 0.8 UG
Fatty acids, total saturated: 3.927 G
SFA 12:0: 0.008 G
SFA 14:0: 0.276 G
SFA 15:0: 0.046 G
SFA 16:0: 2.167 G
SFA 17:0: 0.108 G
SFA 18:0: 1.311 G
SFA 20:0: 0.011 G
Fatty acids, total monounsaturated: 4.194 G
MUFA 14:1: 0.07 G
MUFA 16:1: 0.344 G
MUFA 17:1: 0.069 G
MUFA 18:1: 3.83 G
MUFA 20:1: 0.032 G
Fatty acids, total polyunsaturated: 0.345 G
PUFA 18:2: 0.263 G
PUFA 18:3: 0.046 G
PUFA 18:3 n-3 c,c,c (ALA): 0.036 G
PUFA 18:3 n-6 c,c,c: 0.01 G
PUFA 20:4: 0.035 G
Fatty acids, total trans: 0.54 G
Fatty acids, total trans-monoenoic: 0.54 G
TFA 18:1 t: 0.54 G
Cholesterol: 65 MG
Tryptophan: 0.102 G
Threonine: 0.775 G
Isoleucine: 0.885 G
Leucine: 1.56 G
Lysine: 1.658 G
Methionine: 0.515 G
Cystine: 0.206 G
Phenylalanine: 0.781 G
Tyrosine: 0.616 G
Valine: 0.983 G
Arginine: 1.302 G
Histidine: 0.65 G
Alanine: 1.253 G
Aspartic acid: 1.802 G
Glutamic acid: 3 G
Glycine: 1.358 G
Proline: 1.02 G
Serine: 0.801 G
Hydroxyproline: 0.272 G
Beef, ground, 93% lean meat / 7% fat, crumbles, cooked, pan-browned
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE OR SHELL
DISINTEGRATED OR GROUND Used when particle size is below 0.2 cm.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED WITH INHERENT FAT OR OIL Cooked in fat or oil rendered from the food being prepared.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 60.82 G
Energy: 209 KCAL
Energy: 875 kJ
Protein: 28.88 G
Total lipid (fat): 9.51 G
Ash: 1.32 G
Calcium, Ca: 12 MG
Iron, Fe: 3.17 MG
Magnesium, Mg: 28 MG
Phosphorus, P: 258 MG
Potassium, K: 449 MG
Sodium, Na: 86 MG
Zinc, Zn: 6.97 MG
Copper, Cu: 0.103 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 21.6 UG
Thiamin: 0.042 MG
Riboflavin: 0.191 MG
Niacin: 7.096 MG
Pantothenic acid: 0.807 MG
Vitamin B-6: 0.428 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 93.4 MG
Betaine: 8.4 MG
Vitamin B-12: 2.8 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 9 IU
Vitamin E (alpha-tocopherol): 0.12 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin K (phylloquinone): 1.3 UG
Fatty acids, total saturated: 3.897 G
SFA 12:0: 0.005 G
SFA 14:0: 0.264 G
SFA 15:0: 0.045 G
SFA 16:0: 2.099 G
SFA 17:0: 0.105 G
SFA 18:0: 1.203 G
SFA 20:0: 0.009 G
Fatty acids, total monounsaturated: 3.881 G
MUFA 14:1: 0.065 G
MUFA 16:1: 0.317 G
MUFA 17:1: 0.079 G
MUFA 18:1: 3.565 G
MUFA 20:1: 0.031 G
Fatty acids, total polyunsaturated: 0.389 G
PUFA 18:2: 0.251 G
PUFA 18:3: 0.009 G
PUFA 18:3 n-6 c,c,c: 0.009 G
PUFA 20:4: 0.046 G
Fatty acids, total trans: 0.241 G
Fatty acids, total trans-monoenoic: 0.241 G
TFA 18:1 t: 0.241 G
Cholesterol: 89 MG
Tryptophan: 0.147 G
Threonine: 1.117 G
Isoleucine: 1.276 G
Leucine: 2.251 G
Lysine: 2.391 G
Methionine: 0.742 G
Cystine: 0.297 G
Phenylalanine: 1.126 G
Tyrosine: 0.888 G
Valine: 1.418 G
Arginine: 1.879 G
Histidine: 0.938 G
Alanine: 1.808 G
Aspartic acid: 2.599 G
Glutamic acid: 4.328 G
Glycine: 1.959 G
Proline: 1.471 G
Serine: 1.156 G
Beef, ground, 93% lean meat / 7% fat, loaf, cooked, baked
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE OR SHELL
WHOLE, SHAPE ACHIEVED BY FORMING Used only for solid food products, i.e. hard or soft products capable of retaining a definite shape at room temperature (20 degrees C.). Examples of whole formed products are: whole cheese, apple pie, loaf of unsliced bread, noodle, yeast tablet and cornflake.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 63.26 G
Energy: 192 KCAL
Energy: 801 kJ
Protein: 27.03 G
Total lipid (fat): 8.43 G
Ash: 0.94 G
Calcium, Ca: 10 MG
Iron, Fe: 2.99 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 197 MG
Potassium, K: 309 MG
Sodium, Na: 59 MG
Zinc, Zn: 6.78 MG
Copper, Cu: 0.079 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 22 UG
Thiamin: 0.035 MG
Riboflavin: 0.171 MG
Niacin: 5.408 MG
Pantothenic acid: 0.643 MG
Vitamin B-6: 0.353 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 87.4 MG
Betaine: 7.9 MG
Vitamin B-12: 2.49 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 9 IU
Vitamin E (alpha-tocopherol): 0.12 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin K (phylloquinone): 1.2 UG
Fatty acids, total saturated: 3.48 G
SFA 12:0: 0.006 G
SFA 14:0: 0.236 G
SFA 15:0: 0.041 G
SFA 16:0: 1.847 G
SFA 17:0: 0.095 G
SFA 18:0: 1.124 G
SFA 20:0: 0.012 G
Fatty acids, total monounsaturated: 3.465 G
MUFA 14:1: 0.058 G
MUFA 16:1: 0.286 G
MUFA 17:1: 0.071 G
MUFA 18:1: 3.23 G
MUFA 20:1: 0.027 G
Fatty acids, total polyunsaturated: 0.348 G
PUFA 18:2: 0.226 G
PUFA 18:3: 0.009 G
PUFA 18:3 n-6 c,c,c: 0.009 G
PUFA 20:4: 0.041 G
Fatty acids, total trans: 0.253 G
Fatty acids, total trans-monoenoic: 0.253 G
TFA 18:1 t: 0.253 G
Cholesterol: 88 MG
Tryptophan: 0.137 G
Threonine: 1.046 G
Isoleucine: 1.195 G
Leucine: 2.107 G
Lysine: 2.238 G
Methionine: 0.695 G
Cystine: 0.278 G
Phenylalanine: 1.054 G
Tyrosine: 0.831 G
Valine: 1.328 G
Arginine: 1.758 G
Histidine: 0.878 G
Alanine: 1.692 G
Aspartic acid: 2.433 G
Glutamic acid: 4.051 G
Glycine: 1.834 G
Proline: 1.377 G
Serine: 1.082 G
Beef, ground, 93% lean meat / 7% fat, patty, cooked, broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE OR SHELL
WHOLE, SHAPE ACHIEVED BY FORMING Used only for solid food products, i.e. hard or soft products capable of retaining a definite shape at room temperature (20 degrees C.). Examples of whole formed products are: whole cheese, apple pie, loaf of unsliced bread, noodle, yeast tablet and cornflake.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 63.81 G
Energy: 193 KCAL
Energy: 806 kJ
Protein: 26.22 G
Total lipid (fat): 8.94 G
Ash: 1.05 G
Calcium, Ca: 9 MG
Iron, Fe: 2.78 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 205 MG
Potassium, K: 342 MG
Sodium, Na: 66 MG
Zinc, Zn: 6.41 MG
Copper, Cu: 0.094 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 21.5 UG
Thiamin: 0.043 MG
Riboflavin: 0.176 MG
Niacin: 5.827 MG
Pantothenic acid: 0.658 MG
Vitamin B-6: 0.406 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 84.8 MG
Betaine: 7.6 MG
Vitamin B-12: 2.51 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 9 IU
Vitamin E (alpha-tocopherol): 0.12 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin K (phylloquinone): 1.2 UG
Fatty acids, total saturated: 3.684 G
SFA 12:0: 0.008 G
SFA 14:0: 0.233 G
SFA 15:0: 0.042 G
SFA 16:0: 1.961 G
SFA 17:0: 0.098 G
SFA 18:0: 1.328 G
SFA 20:0: 0.013 G
Fatty acids, total monounsaturated: 3.669 G
MUFA 14:1: 0.05 G
MUFA 16:1: 0.286 G
MUFA 17:1: 0.077 G
MUFA 18:1: 3.371 G
MUFA 20:1: 0.027 G
Fatty acids, total polyunsaturated: 0.368 G
PUFA 18:2: 0.266 G
PUFA 18:3: 0.056 G
PUFA 18:3 n-3 c,c,c (ALA): 0.043 G
PUFA 18:3 n-6 c,c,c: 0.012 G
PUFA 20:4: 0.047 G
Fatty acids, total trans: 0.254 G
Fatty acids, total trans-monoenoic: 0.254 G
TFA 18:1 t: 0.254 G
Cholesterol: 88 MG
Tryptophan: 0.133 G
Threonine: 1.014 G
Isoleucine: 1.158 G
Leucine: 2.043 G
Lysine: 2.17 G
Methionine: 0.674 G
Cystine: 0.27 G
Phenylalanine: 1.022 G
Tyrosine: 0.806 G
Valine: 1.287 G
Arginine: 1.705 G
Histidine: 0.851 G
Alanine: 1.641 G
Aspartic acid: 2.359 G
Glutamic acid: 3.928 G
Glycine: 1.778 G
Proline: 1.335 G
Serine: 1.049 G
Beef, ground, 93% lean meat / 7% fat, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE OR SHELL
DISINTEGRATED OR GROUND Used when particle size is below 0.2 cm.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 71.72 G
Energy: 152 KCAL
Energy: 637 kJ
Protein: 20.85 G
Total lipid (fat): 7 G
Ash: 1.02 G
Calcium, Ca: 10 MG
Iron, Fe: 2.33 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 192 MG
Potassium, K: 336 MG
Sodium, Na: 66 MG
Zinc, Zn: 4.97 MG
Copper, Cu: 0.075 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 17.1 UG
Thiamin: 0.041 MG
Riboflavin: 0.151 MG
Niacin: 5.325 MG
Pantothenic acid: 0.632 MG
Vitamin B-6: 0.383 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Choline, total: 69 MG
Betaine: 7.8 MG
Vitamin B-12: 2.23 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 14 IU
Vitamin E (alpha-tocopherol): 0.17 MG
Vitamin D (D2 + D3), International Units: 3 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 0.5 UG
Fatty acids, total saturated: 2.878 G
SFA 12:0: 0.006 G
SFA 14:0: 0.185 G
SFA 15:0: 0.032 G
SFA 16:0: 1.559 G
SFA 17:0: 0.074 G
SFA 18:0: 1.011 G
SFA 20:0: 0.01 G
Fatty acids, total monounsaturated: 2.866 G
MUFA 14:1: 0.042 G
MUFA 16:1: 0.23 G
MUFA 17:1: 0.041 G
MUFA 18:1: 2.677 G
MUFA 20:1: 0.021 G
Fatty acids, total polyunsaturated: 0.292 G
PUFA 18:2: 0.216 G
PUFA 18:3: 0.04 G
PUFA 18:3 n-3 c,c,c (ALA): 0.031 G
PUFA 18:3 n-6 c,c,c: 0.009 G
PUFA 20:4: 0.035 G
Fatty acids, total trans: 0.348 G
Fatty acids, total trans-monoenoic: 0.348 G
TFA 18:1 t: 0.348 G
Cholesterol: 63 MG
Tryptophan: 0.106 G
Threonine: 0.807 G
Isoleucine: 0.922 G
Leucine: 1.627 G
Lysine: 1.728 G
Methionine: 0.537 G
Cystine: 0.215 G
Phenylalanine: 0.814 G
Tyrosine: 0.642 G
Valine: 1.025 G
Arginine: 1.358 G
Histidine: 0.678 G
Alanine: 1.307 G
Aspartic acid: 1.878 G
Glutamic acid: 3.128 G
Glycine: 1.416 G
Proline: 1.063 G
Serine: 0.835 G
Hydroxyproline: 0.272 G
Beef, ground, 93% lean meat /7% fat, patty, cooked, pan-broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE OR SHELL
WHOLE, SHAPE ACHIEVED BY FORMING Used only for solid food products, i.e. hard or soft products capable of retaining a definite shape at room temperature (20 degrees C.). Examples of whole formed products are: whole cheese, apple pie, loaf of unsliced bread, noodle, yeast tablet and cornflake.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
COOKED WITH INHERENT FAT OR OIL Cooked in fat or oil rendered from the food being prepared.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 65.29 G
Energy: 182 KCAL
Energy: 760 kJ
Protein: 25.56 G
Total lipid (fat): 8.01 G
Ash: 1.08 G
Carbohydrate, by difference: 0.06 G
Calcium, Ca: 11 MG
Iron, Fe: 2.82 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 220 MG
Potassium, K: 371 MG
Sodium, Na: 72 MG
Zinc, Zn: 6.4 MG
Copper, Cu: 0.089 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 20.9 UG
Thiamin: 0.043 MG
Riboflavin: 0.177 MG
Niacin: 6.175 MG
Pantothenic acid: 0.642 MG
Vitamin B-6: 0.386 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 82.7 MG
Betaine: 7.4 MG
Vitamin B-12: 2.79 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 10 IU
Vitamin E (alpha-tocopherol): 0.13 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin K (phylloquinone): 1.1 UG
Fatty acids, total saturated: 3.286 G
SFA 12:0: 0.007 G
SFA 14:0: 0.22 G
SFA 15:0: 0.038 G
SFA 16:0: 1.777 G
SFA 17:0: 0.089 G
SFA 18:0: 1.094 G
SFA 20:0: 0.009 G
Fatty acids, total monounsaturated: 3.273 G
MUFA 14:1: 0.054 G
MUFA 16:1: 0.267 G
MUFA 17:1: 0.065 G
MUFA 18:1: 2.998 G
MUFA 20:1: 0.025 G
Fatty acids, total polyunsaturated: 0.328 G
PUFA 18:2: 0.225 G
PUFA 18:3: 0.009 G
PUFA 18:3 n-6 c,c,c: 0.009 G
PUFA 20:4: 0.043 G
Fatty acids, total trans: 0.266 G
Fatty acids, total trans-monoenoic: 0.266 G
TFA 18:1 t: 0.266 G
Cholesterol: 84 MG
Tryptophan: 0.13 G
Threonine: 0.99 G
Isoleucine: 1.131 G
Leucine: 1.995 G
Lysine: 2.119 G
Methionine: 0.658 G
Cystine: 0.263 G
Phenylalanine: 0.998 G
Tyrosine: 0.787 G
Valine: 1.257 G
Arginine: 1.665 G
Histidine: 0.831 G
Alanine: 1.602 G
Aspartic acid: 2.304 G
Glutamic acid: 3.836 G
Glycine: 1.736 G
Proline: 1.304 G
Serine: 1.024 G
Beef, ground, 95% lean meat / 5% fat, crumbles, cooked, pan-browned
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE OR SHELL
DISINTEGRATED OR GROUND Used when particle size is below 0.2 cm.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED WITH INHERENT FAT OR OIL Cooked in fat or oil rendered from the food being prepared.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 62.58 G
Energy: 193 KCAL
Energy: 807 kJ
Protein: 29.17 G
Total lipid (fat): 7.58 G
Ash: 1.34 G
Calcium, Ca: 9 MG
Iron, Fe: 3.23 MG
Magnesium, Mg: 28 MG
Phosphorus, P: 263 MG
Potassium, K: 459 MG
Sodium, Na: 85 MG
Zinc, Zn: 7.06 MG
Copper, Cu: 0.106 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 21.6 UG
Thiamin: 0.042 MG
Riboflavin: 0.191 MG
Niacin: 7.29 MG
Pantothenic acid: 0.807 MG
Vitamin B-6: 0.428 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 94.8 MG
Betaine: 8.2 MG
Vitamin B-12: 2.8 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 9 IU
Vitamin E (alpha-tocopherol): 0.12 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin K (phylloquinone): 1.4 UG
Fatty acids, total saturated: 3.298 G
SFA 12:0: 0.005 G
SFA 14:0: 0.182 G
SFA 15:0: 0.032 G
SFA 16:0: 1.495 G
SFA 17:0: 0.075 G
SFA 18:0: 0.925 G
SFA 20:0: 0.009 G
Fatty acids, total monounsaturated: 3.014 G
MUFA 14:1: 0.043 G
MUFA 16:1: 0.218 G
MUFA 17:1: 0.051 G
MUFA 18:1: 2.516 G
MUFA 20:1: 0.02 G
Fatty acids, total polyunsaturated: 0.362 G
PUFA 18:2: 0.192 G
PUFA 18:3: 0.009 G
PUFA 18:3 n-6 c,c,c: 0.009 G
PUFA 20:4: 0.046 G
Fatty acids, total trans: 0.162 G
Fatty acids, total trans-monoenoic: 0.162 G
TFA 18:1 t: 0.162 G
Cholesterol: 89 MG
Tryptophan: 0.148 G
Threonine: 1.128 G
Isoleucine: 1.289 G
Leucine: 2.273 G
Lysine: 2.415 G
Methionine: 0.75 G
Cystine: 0.3 G
Phenylalanine: 1.137 G
Tyrosine: 0.897 G
Valine: 1.433 G
Arginine: 1.898 G
Histidine: 0.947 G
Alanine: 1.826 G
Aspartic acid: 2.625 G
Glutamic acid: 4.371 G
Glycine: 1.979 G
Proline: 1.486 G
Serine: 1.167 G
Beef, ground, 95% lean meat / 5% fat, loaf, cooked, baked
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE OR SHELL
WHOLE, SHAPE ACHIEVED BY FORMING Used only for solid food products, i.e. hard or soft products capable of retaining a definite shape at room temperature (20 degrees C.). Examples of whole formed products are: whole cheese, apple pie, loaf of unsliced bread, noodle, yeast tablet and cornflake.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 64.76 G
Energy: 174 KCAL
Energy: 728 kJ
Protein: 27.31 G
Total lipid (fat): 6.37 G
Ash: 0.94 G
Calcium, Ca: 8 MG
Iron, Fe: 3.05 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 199 MG
Potassium, K: 315 MG
Sodium, Na: 58 MG
Zinc, Zn: 6.86 MG
Copper, Cu: 0.079 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 22.3 UG
Thiamin: 0.034 MG
Riboflavin: 0.171 MG
Niacin: 5.528 MG
Pantothenic acid: 0.654 MG
Vitamin B-6: 0.357 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 88.7 MG
Betaine: 7.7 MG
Vitamin B-12: 2.49 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 9 IU
Vitamin E (alpha-tocopherol): 0.12 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin K (phylloquinone): 1.3 UG
Fatty acids, total saturated: 2.788 G
SFA 12:0: 0.005 G
SFA 14:0: 0.169 G
SFA 15:0: 0.03 G
SFA 16:0: 1.408 G
SFA 17:0: 0.07 G
SFA 18:0: 0.885 G
SFA 20:0: 0.012 G
Fatty acids, total monounsaturated: 2.547 G
MUFA 14:1: 0.04 G
MUFA 16:1: 0.203 G
MUFA 17:1: 0.047 G
MUFA 18:1: 2.357 G
MUFA 20:1: 0.019 G
Fatty acids, total polyunsaturated: 0.306 G
PUFA 18:2: 0.184 G
PUFA 18:3: 0.009 G
PUFA 18:3 n-6 c,c,c: 0.009 G
PUFA 20:4: 0.041 G
Fatty acids, total trans: 0.173 G
Fatty acids, total trans-monoenoic: 0.173 G
TFA 18:1 t: 0.173 G
Cholesterol: 88 MG
Tryptophan: 0.139 G
Threonine: 1.056 G
Isoleucine: 1.207 G
Leucine: 2.128 G
Lysine: 2.261 G
Methionine: 0.702 G
Cystine: 0.281 G
Phenylalanine: 1.065 G
Tyrosine: 0.84 G
Valine: 1.341 G
Arginine: 1.776 G
Histidine: 0.887 G
Alanine: 1.709 G
Aspartic acid: 2.458 G
Glutamic acid: 4.092 G
Glycine: 1.852 G
Proline: 1.391 G
Serine: 1.093 G
Beef, ground, 95% lean meat / 5% fat, patty, cooked, broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE OR SHELL
WHOLE, SHAPE ACHIEVED BY FORMING Used only for solid food products, i.e. hard or soft products capable of retaining a definite shape at room temperature (20 degrees C.). Examples of whole formed products are: whole cheese, apple pie, loaf of unsliced bread, noodle, yeast tablet and cornflake.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 65.78 G
Energy: 174 KCAL
Energy: 726 kJ
Protein: 26.29 G
Total lipid (fat): 6.8 G
Ash: 1.06 G
Calcium, Ca: 7 MG
Iron, Fe: 2.83 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 206 MG
Potassium, K: 347 MG
Sodium, Na: 65 MG
Zinc, Zn: 6.43 MG
Copper, Cu: 0.096 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 21.5 UG
Thiamin: 0.042 MG
Riboflavin: 0.176 MG
Niacin: 5.939 MG
Pantothenic acid: 0.658 MG
Vitamin B-6: 0.412 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 85.4 MG
Betaine: 7.4 MG
Vitamin B-12: 2.47 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 9 IU
Vitamin E (alpha-tocopherol): 0.12 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin K (phylloquinone): 1.3 UG
Fatty acids, total saturated: 2.976 G
SFA 12:0: 0.007 G
SFA 14:0: 0.173 G
SFA 15:0: 0.033 G
SFA 16:0: 1.549 G
SFA 17:0: 0.078 G
SFA 18:0: 1.122 G
SFA 20:0: 0.013 G
Fatty acids, total monounsaturated: 2.72 G
MUFA 14:1: 0.03 G
MUFA 16:1: 0.203 G
MUFA 17:1: 0.059 G
MUFA 18:1: 2.596 G
MUFA 20:1: 0.022 G
Fatty acids, total polyunsaturated: 0.327 G
PUFA 18:2: 0.228 G
PUFA 18:3: 0.054 G
PUFA 18:3 n-3 c,c,c (ALA): 0.042 G
PUFA 18:3 n-6 c,c,c: 0.012 G
PUFA 20:4: 0.045 G
Fatty acids, total trans: 0.174 G
Fatty acids, total trans-monoenoic: 0.174 G
TFA 18:1 t: 0.174 G
Cholesterol: 88 MG
Tryptophan: 0.133 G
Threonine: 1.017 G
Isoleucine: 1.162 G
Leucine: 2.049 G
Lysine: 2.176 G
Methionine: 0.676 G
Cystine: 0.271 G
Phenylalanine: 1.025 G
Tyrosine: 0.808 G
Valine: 1.291 G
Arginine: 1.71 G
Histidine: 0.854 G
Alanine: 1.646 G
Aspartic acid: 2.366 G
Glutamic acid: 3.939 G
Glycine: 1.783 G
Proline: 1.339 G
Serine: 1.052 G
Beef, ground, 95% lean meat / 5% fat, patty, cooked, pan-broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE OR SHELL
WHOLE, SHAPE ACHIEVED BY FORMING Used only for solid food products, i.e. hard or soft products capable of retaining a definite shape at room temperature (20 degrees C.). Examples of whole formed products are: whole cheese, apple pie, loaf of unsliced bread, noodle, yeast tablet and cornflake.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 66.9 G
Energy: 164 KCAL
Energy: 685 kJ
Protein: 25.8 G
Total lipid (fat): 5.94 G
Ash: 1.09 G
Calcium, Ca: 9 MG
Iron, Fe: 2.85 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 222 MG
Potassium, K: 376 MG
Sodium, Na: 71 MG
Zinc, Zn: 6.45 MG
Copper, Cu: 0.091 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 21.1 UG
Thiamin: 0.043 MG
Riboflavin: 0.177 MG
Niacin: 6.275 MG
Pantothenic acid: 0.646 MG
Vitamin B-6: 0.391 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 83.8 MG
Betaine: 7.3 MG
Vitamin B-12: 2.79 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 10 IU
Vitamin E (alpha-tocopherol): 0.13 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin K (phylloquinone): 1.2 UG
Fatty acids, total saturated: 2.589 G
SFA 12:0: 0.007 G
SFA 14:0: 0.172 G
SFA 15:0: 0.03 G
SFA 16:0: 1.408 G
SFA 17:0: 0.071 G
SFA 18:0: 0.892 G
SFA 20:0: 0.009 G
Fatty acids, total monounsaturated: 2.365 G
MUFA 14:1: 0.041 G
MUFA 16:1: 0.209 G
MUFA 17:1: 0.049 G
MUFA 18:1: 2.409 G
MUFA 20:1: 0.02 G
Fatty acids, total polyunsaturated: 0.284 G
PUFA 18:2: 0.186 G
PUFA 18:3: 0.009 G
PUFA 18:3 n-6 c,c,c: 0.009 G
PUFA 20:4: 0.043 G
Fatty acids, total trans: 0.179 G
Fatty acids, total trans-monoenoic: 0.179 G
TFA 18:1 t: 0.179 G
Cholesterol: 84 MG
Tryptophan: 0.131 G
Threonine: 1 G
Isoleucine: 1.142 G
Leucine: 2.014 G
Lysine: 2.139 G
Methionine: 0.664 G
Cystine: 0.266 G
Phenylalanine: 1.007 G
Tyrosine: 0.794 G
Valine: 1.269 G
Arginine: 1.681 G
Histidine: 0.839 G
Alanine: 1.618 G
Aspartic acid: 2.326 G
Glutamic acid: 3.872 G
Glycine: 1.753 G
Proline: 1.316 G
Serine: 1.034 G
Beef, ground, 95% lean meat / 5% fat, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE OR SHELL
DISINTEGRATED OR GROUND Used when particle size is below 0.2 cm.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 73.24 G
Energy: 137 KCAL
Energy: 571 kJ
Protein: 21.41 G
Total lipid (fat): 5 G
Ash: 1.05 G
Calcium, Ca: 9 MG
Iron, Fe: 2.38 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 198 MG
Potassium, K: 346 MG
Sodium, Na: 66 MG
Zinc, Zn: 5.09 MG
Copper, Cu: 0.078 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 17.4 UG
Thiamin: 0.041 MG
Riboflavin: 0.151 MG
Niacin: 5.494 MG
Pantothenic acid: 0.652 MG
Vitamin B-6: 0.392 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Choline, total: 70.9 MG
Betaine: 7.8 MG
Vitamin B-12: 2.24 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 14 IU
Vitamin E (alpha-tocopherol): 0.17 MG
Vitamin D (D2 + D3), International Units: 3 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 0.3 UG
Fatty acids, total saturated: 2.182 G
SFA 12:0: 0.005 G
SFA 14:0: 0.125 G
SFA 15:0: 0.023 G
SFA 16:0: 1.156 G
SFA 17:0: 0.052 G
SFA 18:0: 0.813 G
SFA 20:0: 0.009 G
Fatty acids, total monounsaturated: 1.994 G
MUFA 14:1: 0.023 G
MUFA 16:1: 0.154 G
MUFA 17:1: 0.022 G
MUFA 18:1: 1.909 G
MUFA 20:1: 0.014 G
Fatty acids, total polyunsaturated: 0.257 G
PUFA 18:2: 0.185 G
PUFA 18:3: 0.036 G
PUFA 18:3 n-3 c,c,c (ALA): 0.029 G
PUFA 18:3 n-6 c,c,c: 0.008 G
PUFA 20:4: 0.035 G
Fatty acids, total trans: 0.22 G
Fatty acids, total trans-monoenoic: 0.22 G
TFA 18:1 t: 0.22 G
Cholesterol: 62 MG
Tryptophan: 0.109 G
Threonine: 0.829 G
Isoleucine: 0.947 G
Leucine: 1.671 G
Lysine: 1.775 G
Methionine: 0.551 G
Cystine: 0.221 G
Phenylalanine: 0.836 G
Tyrosine: 0.659 G
Valine: 1.053 G
Arginine: 1.395 G
Histidine: 0.696 G
Alanine: 1.342 G
Aspartic acid: 1.93 G
Glutamic acid: 3.213 G
Glycine: 1.454 G
Proline: 1.092 G
Serine: 0.858 G
Hydroxyproline: 0.272 G
Beef, ground, 97% lean meat / 3% fat, crumbles, cooked, pan-browned
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE OR SHELL
DISINTEGRATED OR GROUND Used when particle size is below 0.2 cm.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED WITH INHERENT FAT OR OIL Cooked in fat or oil rendered from the food being prepared.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 64.55 G
Energy: 175 KCAL
Energy: 732 kJ
Protein: 29.46 G
Total lipid (fat): 5.46 G
Ash: 1.36 G
Calcium, Ca: 7 MG
Iron, Fe: 3.29 MG
Magnesium, Mg: 29 MG
Phosphorus, P: 267 MG
Potassium, K: 470 MG
Sodium, Na: 84 MG
Zinc, Zn: 7.15 MG
Copper, Cu: 0.108 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 21.6 UG
Thiamin: 0.041 MG
Riboflavin: 0.191 MG
Niacin: 7.485 MG
Pantothenic acid: 0.807 MG
Vitamin B-6: 0.428 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 96.1 MG
Betaine: 8 MG
Vitamin B-12: 2.8 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 9 IU
Vitamin E (alpha-tocopherol): 0.12 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 2.686 G
SFA 12:0: 0.004 G
SFA 14:0: 0.088 G
SFA 15:0: 0.017 G
SFA 16:0: 0.793 G
SFA 17:0: 0.039 G
SFA 18:0: 0.636 G
SFA 20:0: 0.009 G
Fatty acids, total monounsaturated: 2.058 G
MUFA 14:1: 0.018 G
MUFA 16:1: 0.103 G
MUFA 17:1: 0.02 G
MUFA 18:1: 1.304 G
MUFA 20:1: 0.006 G
Fatty acids, total polyunsaturated: 0.342 G
PUFA 18:2: 0.125 G
PUFA 18:3: 0.009 G
PUFA 18:3 n-6 c,c,c: 0.009 G
PUFA 20:4: 0.046 G
Fatty acids, total trans: 0.084 G
Fatty acids, total trans-monoenoic: 0.084 G
TFA 18:1 t: 0.084 G
Cholesterol: 89 MG
Tryptophan: 0.15 G
Threonine: 1.14 G
Isoleucine: 1.302 G
Leucine: 2.296 G
Lysine: 2.439 G
Methionine: 0.757 G
Cystine: 0.303 G
Phenylalanine: 1.148 G
Tyrosine: 0.906 G
Valine: 1.447 G
Arginine: 1.916 G
Histidine: 0.957 G
Alanine: 1.844 G
Aspartic acid: 2.651 G
Glutamic acid: 4.415 G
Glycine: 1.998 G
Proline: 1.5 G
Serine: 1.179 G
Beef, ground, 97% lean meat / 3% fat, loaf, cooked, baked
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE OR SHELL
WHOLE, SHAPE ACHIEVED BY FORMING Used only for solid food products, i.e. hard or soft products capable of retaining a definite shape at room temperature (20 degrees C.). Examples of whole formed products are: whole cheese, apple pie, loaf of unsliced bread, noodle, yeast tablet and cornflake.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 66.43 G
Energy: 154 KCAL
Energy: 646 kJ
Protein: 27.58 G
Total lipid (fat): 4.06 G
Ash: 0.95 G
Calcium, Ca: 6 MG
Iron, Fe: 3.11 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 202 MG
Potassium, K: 321 MG
Sodium, Na: 56 MG
Zinc, Zn: 6.94 MG
Copper, Cu: 0.079 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 22.5 UG
Thiamin: 0.032 MG
Riboflavin: 0.171 MG
Niacin: 5.648 MG
Pantothenic acid: 0.666 MG
Vitamin B-6: 0.36 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 90 MG
Betaine: 7.5 MG
Vitamin B-12: 2.49 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 9 IU
Vitamin E (alpha-tocopherol): 0.12 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 2.011 G
SFA 12:0: 0.004 G
SFA 14:0: 0.094 G
SFA 15:0: 0.018 G
SFA 16:0: 0.932 G
SFA 17:0: 0.041 G
SFA 18:0: 0.623 G
SFA 20:0: 0.012 G
Fatty acids, total monounsaturated: 1.541 G
MUFA 14:1: 0.019 G
MUFA 16:1: 0.11 G
MUFA 17:1: 0.022 G
MUFA 18:1: 1.368 G
MUFA 20:1: 0.01 G
Fatty acids, total polyunsaturated: 0.256 G
PUFA 18:2: 0.137 G
PUFA 18:3: 0.009 G
PUFA 18:3 n-6 c,c,c: 0.009 G
PUFA 20:4: 0.041 G
Fatty acids, total trans: 0.093 G
Fatty acids, total trans-monoenoic: 0.093 G
TFA 18:1 t: 0.093 G
Cholesterol: 88 MG
Tryptophan: 0.14 G
Threonine: 1.067 G
Isoleucine: 1.219 G
Leucine: 2.15 G
Lysine: 2.283 G
Methionine: 0.709 G
Cystine: 0.284 G
Phenylalanine: 1.075 G
Tyrosine: 0.848 G
Valine: 1.354 G
Arginine: 1.794 G
Histidine: 0.896 G
Alanine: 1.727 G
Aspartic acid: 2.482 G
Glutamic acid: 4.133 G
Glycine: 1.871 G
Proline: 1.405 G
Serine: 1.104 G
Beef, ground, 97% lean meat / 3% fat, patty, cooked, broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE OR SHELL
WHOLE, SHAPE ACHIEVED BY FORMING Used only for solid food products, i.e. hard or soft products capable of retaining a definite shape at room temperature (20 degrees C.). Examples of whole formed products are: whole cheese, apple pie, loaf of unsliced bread, noodle, yeast tablet and cornflake.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 67.96 G
Energy: 153 KCAL
Energy: 639 kJ
Protein: 26.36 G
Total lipid (fat): 4.46 G
Ash: 1.06 G
Calcium, Ca: 5 MG
Iron, Fe: 2.88 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 208 MG
Potassium, K: 353 MG
Sodium, Na: 64 MG
Zinc, Zn: 6.45 MG
Copper, Cu: 0.098 MG
Manganese, Mn: 0.015 MG
Selenium, Se: 21.5 UG
Thiamin: 0.041 MG
Riboflavin: 0.176 MG
Niacin: 6.051 MG
Pantothenic acid: 0.658 MG
Vitamin B-6: 0.418 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 86 MG
Betaine: 7.2 MG
Vitamin B-12: 2.44 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 9 IU
Vitamin E (alpha-tocopherol): 0.12 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin K (phylloquinone): 1.4 UG
Fatty acids, total saturated: 2.207 G
SFA 12:0: 0.007 G
SFA 14:0: 0.109 G
SFA 15:0: 0.023 G
SFA 16:0: 1.105 G
SFA 17:0: 0.057 G
SFA 18:0: 0.894 G
SFA 20:0: 0.013 G
Fatty acids, total monounsaturated: 1.691 G
MUFA 14:1: 0.007 G
MUFA 16:1: 0.113 G
MUFA 17:1: 0.039 G
MUFA 18:1: 1.754 G
MUFA 20:1: 0.016 G
Fatty acids, total polyunsaturated: 0.281 G
PUFA 18:2: 0.186 G
PUFA 18:3: 0.052 G
PUFA 18:3 n-3 c,c,c (ALA): 0.04 G
PUFA 18:3 n-6 c,c,c: 0.012 G
PUFA 20:4: 0.043 G
Fatty acids, total trans: 0.094 G
Fatty acids, total trans-monoenoic: 0.094 G
TFA 18:1 t: 0.094 G
Cholesterol: 88 MG
Tryptophan: 0.134 G
Threonine: 1.02 G
Isoleucine: 1.165 G
Leucine: 2.054 G
Lysine: 2.182 G
Methionine: 0.678 G
Cystine: 0.271 G
Phenylalanine: 1.028 G
Tyrosine: 0.81 G
Valine: 1.294 G
Arginine: 1.715 G
Histidine: 0.856 G
Alanine: 1.65 G
Aspartic acid: 2.372 G
Glutamic acid: 3.95 G
Glycine: 1.788 G
Proline: 1.342 G
Serine: 1.055 G
Beef, ground, 97% lean meat / 3% fat, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE OR SHELL
DISINTEGRATED OR GROUND Used when particle size is below 0.2 cm.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 74.75 G
Energy: 121 KCAL
Energy: 506 kJ
Protein: 21.98 G
Total lipid (fat): 3 G
Ash: 1.07 G
Calcium, Ca: 8 MG
Iron, Fe: 2.44 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 203 MG
Potassium, K: 357 MG
Sodium, Na: 66 MG
Zinc, Zn: 5.21 MG
Copper, Cu: 0.08 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 17.7 UG
Thiamin: 0.041 MG
Riboflavin: 0.151 MG
Niacin: 5.663 MG
Pantothenic acid: 0.673 MG
Vitamin B-6: 0.401 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 72.8 MG
Betaine: 7.7 MG
Vitamin B-12: 2.26 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 14 IU
Vitamin E (alpha-tocopherol): 0.17 MG
Vitamin D (D2 + D3), International Units: 3 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 0.1 UG
Fatty acids, total saturated: 1.48 G
SFA 12:0: 0.004 G
SFA 14:0: 0.063 G
SFA 15:0: 0.013 G
SFA 16:0: 0.748 G
SFA 17:0: 0.029 G
SFA 18:0: 0.614 G
SFA 20:0: 0.008 G
Fatty acids, total monounsaturated: 1.134 G
MUFA 14:1: 0.005 G
MUFA 16:1: 0.078 G
MUFA 17:1: 0.003 G
MUFA 18:1: 1.14 G
MUFA 20:1: 0.007 G
Fatty acids, total polyunsaturated: 0.222 G
PUFA 18:2: 0.154 G
PUFA 18:3: 0.032 G
PUFA 18:3 n-3 c,c,c (ALA): 0.025 G
PUFA 18:3 n-6 c,c,c: 0.007 G
PUFA 20:4: 0.035 G
Fatty acids, total trans: 0.092 G
Fatty acids, total trans-monoenoic: 0.092 G
TFA 18:1 t: 0.092 G
Cholesterol: 60 MG
Tryptophan: 0.112 G
Threonine: 0.851 G
Isoleucine: 0.972 G
Leucine: 1.715 G
Lysine: 1.822 G
Methionine: 0.566 G
Cystine: 0.226 G
Phenylalanine: 0.858 G
Tyrosine: 0.677 G
Valine: 1.081 G
Arginine: 1.432 G
Histidine: 0.715 G
Alanine: 1.378 G
Aspartic acid: 1.981 G
Glutamic acid: 3.298 G
Glycine: 1.493 G
Proline: 1.121 G
Serine: 0.881 G
Hydroxyproline: 0.272 G
Beef, ground, 97% lean meat /3% fat, patty, cooked, pan-broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE OR SHELL
WHOLE, SHAPE ACHIEVED BY FORMING Used only for solid food products, i.e. hard or soft products capable of retaining a definite shape at room temperature (20 degrees C.). Examples of whole formed products are: whole cheese, apple pie, loaf of unsliced bread, noodle, yeast tablet and cornflake.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 68.68 G
Energy: 144 KCAL
Energy: 603 kJ
Protein: 26.03 G
Total lipid (fat): 3.65 G
Ash: 1.09 G
Calcium, Ca: 7 MG
Iron, Fe: 2.89 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 224 MG
Potassium, K: 382 MG
Sodium, Na: 69 MG
Zinc, Zn: 6.5 MG
Copper, Cu: 0.093 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 21.2 UG
Thiamin: 0.043 MG
Riboflavin: 0.177 MG
Niacin: 6.374 MG
Pantothenic acid: 0.65 MG
Vitamin B-6: 0.396 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 84.9 MG
Betaine: 7.1 MG
Vitamin B-12: 2.79 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 10 IU
Vitamin E (alpha-tocopherol): 0.13 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin K (phylloquinone): 1.4 UG
Fatty acids, total saturated: 1.797 G
SFA 12:0: 0.006 G
SFA 14:0: 0.115 G
SFA 15:0: 0.021 G
SFA 16:0: 0.96 G
SFA 17:0: 0.048 G
SFA 18:0: 0.638 G
SFA 20:0: 0.008 G
Fatty acids, total monounsaturated: 1.377 G
MUFA 14:1: 0.028 G
MUFA 16:1: 0.146 G
MUFA 17:1: 0.031 G
MUFA 18:1: 1.775 G
MUFA 20:1: 0.014 G
Fatty acids, total polyunsaturated: 0.229 G
PUFA 18:2: 0.142 G
PUFA 18:3: 0.009 G
PUFA 18:3 n-6 c,c,c: 0.009 G
PUFA 20:4: 0.043 G
Fatty acids, total trans: 0.092 G
Fatty acids, total trans-monoenoic: 0.092 G
TFA 18:1 t: 0.092 G
Cholesterol: 84 MG
Tryptophan: 0.132 G
Threonine: 1.009 G
Isoleucine: 1.153 G
Leucine: 2.033 G
Lysine: 2.16 G
Methionine: 0.671 G
Cystine: 0.268 G
Phenylalanine: 1.017 G
Tyrosine: 0.802 G
Valine: 1.281 G
Arginine: 1.697 G
Histidine: 0.847 G
Alanine: 1.633 G
Aspartic acid: 2.348 G
Glutamic acid: 3.909 G
Glycine: 1.77 G
Proline: 1.329 G
Serine: 1.044 G
Beef, ground, patties, frozen, cooked, broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE OR SHELL
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
PREVIOUSLY FROZEN Used when the product or any indexed ingredient was frozen and then thawed. Excludes freeze-dried products and freeze-flo products.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CUT OF MEAT NOT KNOWN
GRADE OF MEAT NOT KNOWN
Water: 53.91 G
Energy: 295 KCAL
Energy: 1236 kJ
Protein: 23.05 G
Total lipid (fat): 21.83 G
Ash: 0.9 G
Calcium, Ca: 11 MG
Iron, Fe: 2.42 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 174 MG
Potassium, K: 305 MG
Sodium, Na: 77 MG
Zinc, Zn: 4.84 MG
Copper, Cu: 0.077 MG
Manganese, Mn: 0.022 MG
Selenium, Se: 21.5 UG
Thiamin: 0.03 MG
Riboflavin: 0.176 MG
Niacin: 5.305 MG
Pantothenic acid: 0.545 MG
Vitamin B-6: 0.435 MG
Folate, total: 21 UG
Folate, food: 21 UG
Folate, DFE: 21 UG
Choline, total: 74.6 MG
Vitamin B-12: 2.65 UG
Vitamin D (D2 + D3), International Units: 8 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Vitamin K (phylloquinone): 2.3 UG
Fatty acids, total saturated: 8.805 G
SFA 14:0: 0.69 G
SFA 15:0: 0.111 G
SFA 16:0: 4.939 G
SFA 17:0: 0.261 G
SFA 18:0: 2.782 G
SFA 20:0: 0.022 G
Fatty acids, total monounsaturated: 9.358 G
MUFA 14:1: 0.179 G
MUFA 16:1: 0.688 G
MUFA 18:1: 8.452 G
MUFA 18:1 c: 7.255 G
MUFA 20:1: 0.039 G
Fatty acids, total polyunsaturated: 0.656 G
PUFA 18:2: 0.592 G
PUFA 18:2 n-6 c,c: 0.335 G
PUFA 18:3: 0.044 G
PUFA 18:3 n-3 c,c,c (ALA): 0.044 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.016 G
PUFA 22:6 n-3 (DHA): 0.001 G
TFA 18:1 t: 1.198 G
TFA 18:2 t,t: 0.257 G
Cholesterol: 84 MG
Data Sources
https://fdc.nal.usda.gov
https://langual.org