Beef, New Zealand, imported, rump centre, separable lean only, cooked, fast fried
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.
COOKED WITH ADDED FAT OR OIL Cooked by adding fat or oil to those foods that do not contain fat or oil that would render during the cooking process.
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.
NEW ZEALAND US FDA 1995 Code: NZ
ROUND OR LEG (MEAT CUT)
Water: 61.77 G
Energy: 188 KCAL
Energy: 786 kJ
Protein: 30.17 G
Total lipid (fat): 7.48 G
Ash: 1.38 G
Calcium, Ca: 5 MG
Iron, Fe: 2.96 MG
Magnesium, Mg: 29 MG
Phosphorus, P: 254 MG
Potassium, K: 427 MG
Sodium, Na: 55 MG
Zinc, Zn: 4.08 MG
Copper, Cu: 0.145 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 1.9 UG
Thiamin: 0.081 MG
Riboflavin: 0.199 MG
Niacin: 3.922 MG
Pantothenic acid: 0.777 MG
Vitamin B-6: 0.276 MG
Vitamin B-12: 2.21 UG
Vitamin A, RAE: 12 UG
Retinol: 12 UG
Vitamin A, IU: 39 IU
Vitamin E (alpha-tocopherol): 0.56 MG
Vitamin D (D2 + D3), International Units: 7 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Fatty acids, total saturated: 2.609 G
SFA 10:0: 0.002 G
SFA 12:0: 0.002 G
SFA 14:0: 0.118 G
SFA 16:0: 1.441 G
SFA 17:0: 0.098 G
SFA 18:0: 0.936 G
SFA 20:0: 0.007 G
SFA 22:0: 0.003 G
SFA 24:0: 0.002 G
Fatty acids, total monounsaturated: 2.622 G
MUFA 14:1: 0.024 G
MUFA 15:1: 0.005 G
MUFA 16:1: 0.183 G
MUFA 16:1 c: 0.154 G
MUFA 18:1: 2.4 G
MUFA 18:1 c: 2.273 G
MUFA 20:1: 0.01 G
Fatty acids, total polyunsaturated: 0.398 G
PUFA 18:2: 0.183 G
PUFA 18:2 n-6 c,c: 0.143 G
PUFA 18:2 CLAs: 0.041 G
PUFA 18:3: 0.088 G
PUFA 18:3 n-3 c,c,c (ALA): 0.082 G
PUFA 18:3 n-6 c,c,c: 0.005 G
PUFA 20:2 n-6 c,c: 0.004 G
PUFA 20:3: 0.016 G
PUFA 20:3 n-3: 0.003 G
PUFA 20:4 n-6: 0.013 G
PUFA 20:4: 0.037 G
PUFA 2:4 n-6: 0.037 G
PUFA 20:5 n-3 (EPA): 0.025 G
PUFA 22:5 n-3 (DPA): 0.03 G
PUFA 22:6 n-3 (DHA): 0.003 G
Fatty acids, total trans: 0.156 G
Fatty acids, total trans-monoenoic: 0.156 G
TFA 16:1 t: 0.029 G
TFA 18:1 t: 0.127 G
Cholesterol: 78 MG
Tryptophan: 0.316 G
Threonine: 1.092 G
Isoleucine: 1.254 G
Leucine: 2.276 G
Lysine: 2.389 G
Methionine: 0.992 G
Phenylalanine: 1.173 G
Tyrosine: 1.015 G
Valine: 1.332 G
Arginine: 1.985 G
Histidine: 1.087 G
Alanine: 1.57 G
Glutamic acid: 4.207 G
Glycine: 1.643 G
Proline: 0.968 G
Serine: 1.061 G
Beef, New Zealand, imported, rump centre, separable 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'.
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.
NEW ZEALAND US FDA 1995 Code: NZ
ROUND OR LEG (MEAT CUT)
Water: 72.22 G
Energy: 141 KCAL
Energy: 592 kJ
Protein: 21.74 G
Total lipid (fat): 6.05 G
Ash: 0.97 G
Calcium, Ca: 4 MG
Iron, Fe: 2.3 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 191 MG
Potassium, K: 343 MG
Sodium, Na: 49 MG
Zinc, Zn: 3.46 MG
Copper, Cu: 0.107 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 1.5 UG
Thiamin: 0.066 MG
Riboflavin: 0.118 MG
Niacin: 2.729 MG
Pantothenic acid: 0.581 MG
Vitamin B-6: 0.276 MG
Vitamin B-12: 2.15 UG
Vitamin A, RAE: 7 UG
Retinol: 7 UG
Vitamin A, IU: 24 IU
Vitamin E (alpha-tocopherol): 0.32 MG
Vitamin D (D2 + D3), International Units: 3 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Fatty acids, total saturated: 1.999 G
SFA 10:0: 0.002 G
SFA 12:0: 0.002 G
SFA 14:0: 0.085 G
SFA 16:0: 1.078 G
SFA 17:0: 0.082 G
SFA 18:0: 0.739 G
SFA 20:0: 0.006 G
SFA 22:0: 0.002 G
SFA 24:0: 0.002 G
Fatty acids, total monounsaturated: 2.045 G
MUFA 14:1: 0.018 G
MUFA 15:1: 0.003 G
MUFA 16:1: 0.14 G
MUFA 16:1 c: 0.116 G
MUFA 18:1: 1.876 G
MUFA 18:1 c: 1.767 G
MUFA 20:1: 0.007 G
MUFA 24:1 c: 0.002 G
Fatty acids, total polyunsaturated: 0.295 G
PUFA 18:2: 0.14 G
PUFA 18:2 n-6 c,c: 0.108 G
PUFA 18:2 CLAs: 0.032 G
PUFA 18:3: 0.067 G
PUFA 18:3 n-3 c,c,c (ALA): 0.064 G
PUFA 18:3 n-6 c,c,c: 0.003 G
PUFA 20:2 n-6 c,c: 0.004 G
PUFA 20:3: 0.011 G
PUFA 20:3 n-3: 0.002 G
PUFA 20:4 n-6: 0.009 G
PUFA 20:4: 0.025 G
PUFA 2:4 n-6: 0.025 G
PUFA 20:5 n-3 (EPA): 0.016 G
PUFA 22:5 n-3 (DPA): 0.021 G
PUFA 22:6 n-3 (DHA): 0.003 G
Fatty acids, total trans: 0.133 G
Fatty acids, total trans-monoenoic: 0.133 G
TFA 16:1 t: 0.024 G
TFA 18:1 t: 0.109 G
Cholesterol: 55 MG
Tryptophan: 0.228 G
Threonine: 0.787 G
Isoleucine: 0.904 G
Leucine: 1.64 G
Lysine: 1.721 G
Methionine: 0.715 G
Phenylalanine: 0.845 G
Tyrosine: 0.731 G
Valine: 0.96 G
Arginine: 1.43 G
Histidine: 0.783 G
Alanine: 1.131 G
Glutamic acid: 3.032 G
Glycine: 1.184 G
Proline: 0.698 G
Serine: 0.764 G
Beef, New Zealand, imported, striploin, separable lean and fat, cooked, fast fried
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, 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).
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 ADDED FAT OR OIL Cooked by adding fat or oil to those foods that do not contain fat or oil that would render during the cooking process.
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.
NEW ZEALAND US FDA 1995 Code: NZ
SHORT LOIN
Water: 52.4 G
Energy: 301 KCAL
Energy: 1258 kJ
Protein: 24.89 G
Total lipid (fat): 22.33 G
Ash: 0.95 G
Carbohydrate, by difference: 0.02 G
Calcium, Ca: 8 MG
Iron, Fe: 1.72 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 192 MG
Potassium, K: 325 MG
Sodium, Na: 50 MG
Zinc, Zn: 2.92 MG
Copper, Cu: 0.068 MG
Manganese, Mn: 0.003 MG
Selenium, Se: 3.7 UG
Thiamin: 0.054 MG
Riboflavin: 0.077 MG
Niacin: 4.25 MG
Pantothenic acid: 0.358 MG
Vitamin B-6: 0.279 MG
Vitamin B-12: 0.84 UG
Vitamin A, RAE: 16 UG
Retinol: 16 UG
Vitamin A, IU: 53 IU
Vitamin E (alpha-tocopherol): 0.44 MG
Vitamin D (D2 + D3), International Units: 13 IU
Vitamin D (D2 + D3): 0.3 UG
Vitamin D3 (cholecalciferol): 0.3 UG
Fatty acids, total saturated: 8.244 G
SFA 10:0: 0.009 G
SFA 12:0: 0.015 G
SFA 14:0: 0.544 G
SFA 16:0: 4.363 G
SFA 17:0: 0.274 G
SFA 18:0: 3.008 G
SFA 20:0: 0.021 G
SFA 22:0: 0.009 G
SFA 24:0: 0.001 G
Fatty acids, total monounsaturated: 8.07 G
MUFA 14:1: 0.162 G
MUFA 15:1: 0.002 G
MUFA 16:1: 0.715 G
MUFA 16:1 c: 0.668 G
MUFA 18:1: 7.164 G
MUFA 18:1 c: 6.603 G
MUFA 20:1: 0.024 G
MUFA 24:1 c: 0.003 G
Fatty acids, total polyunsaturated: 0.561 G
PUFA 18:2: 0.326 G
PUFA 18:2 n-6 c,c: 0.145 G
PUFA 18:2 CLAs: 0.175 G
PUFA 18:3: 0.148 G
PUFA 18:3 n-3 c,c,c (ALA): 0.145 G
PUFA 18:3 n-6 c,c,c: 0.002 G
PUFA 20:2 n-6 c,c: 0.003 G
PUFA 20:3: 0.01 G
PUFA 20:3 n-3: 0.003 G
PUFA 20:4 n-6: 0.007 G
PUFA 20:4: 0.021 G
PUFA 2:4 n-6: 0.021 G
PUFA 20:5 n-3 (EPA): 0.017 G
PUFA 22:5 n-3 (DPA): 0.026 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.613 G
Fatty acids, total trans-monoenoic: 0.607 G
TFA 16:1 t: 0.047 G
TFA 18:1 t: 0.56 G
TFA 18:2 t,t: 0.006 G
Fatty acids, total trans-polyenoic: 0.006 G
Cholesterol: 69 MG
Tryptophan: 0.261 G
Threonine: 0.901 G
Isoleucine: 1.035 G
Leucine: 1.878 G
Lysine: 1.971 G
Methionine: 0.819 G
Phenylalanine: 0.968 G
Tyrosine: 0.838 G
Valine: 1.099 G
Arginine: 1.638 G
Histidine: 0.897 G
Alanine: 1.296 G
Glutamic acid: 3.472 G
Glycine: 1.356 G
Proline: 0.799 G
Serine: 0.875 G
Beef, New Zealand, imported, striploin, separable lean and 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 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, 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.
NEW ZEALAND US FDA 1995 Code: NZ
SHORT LOIN
Water: 60.78 G
Energy: 252 KCAL
Energy: 1055 kJ
Protein: 18.49 G
Total lipid (fat): 19.53 G
Ash: 0.76 G
Carbohydrate, by difference: 0.6 G
Calcium, Ca: 7 MG
Iron, Fe: 1.38 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 153 MG
Potassium, K: 268 MG
Sodium, Na: 43 MG
Zinc, Zn: 2.31 MG
Copper, Cu: 0.046 MG
Manganese, Mn: 0.005 MG
Selenium, Se: 2.8 UG
Thiamin: 0.063 MG
Riboflavin: 0.075 MG
Niacin: 3.569 MG
Pantothenic acid: 0.263 MG
Vitamin B-6: 0.265 MG
Vitamin B-12: 0.61 UG
Vitamin A, RAE: 10 UG
Retinol: 10 UG
Vitamin A, IU: 33 IU
Vitamin E (alpha-tocopherol): 0.28 MG
Vitamin D (D2 + D3), International Units: 8 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Fatty acids, total saturated: 8.064 G
SFA 10:0: 0.008 G
SFA 12:0: 0.012 G
SFA 14:0: 0.507 G
SFA 16:0: 3.993 G
SFA 17:0: 0.272 G
SFA 18:0: 3.236 G
SFA 20:0: 0.024 G
SFA 22:0: 0.01 G
SFA 24:0: 0.001 G
Fatty acids, total monounsaturated: 6.937 G
MUFA 14:1: 0.118 G
MUFA 15:1: 0.002 G
MUFA 16:1: 0.571 G
MUFA 16:1 c: 0.536 G
MUFA 18:1: 6.228 G
MUFA 18:1 c: 5.655 G
MUFA 20:1: 0.016 G
MUFA 24:1 c: 0.002 G
Fatty acids, total polyunsaturated: 0.515 G
PUFA 18:2: 0.304 G
PUFA 18:2 n-6 c,c: 0.137 G
PUFA 18:2 CLAs: 0.159 G
PUFA 18:3: 0.143 G
PUFA 18:3 n-3 c,c,c (ALA): 0.141 G
PUFA 18:3 n-6 c,c,c: 0.002 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.007 G
PUFA 20:3 n-3: 0.002 G
PUFA 20:4 n-6: 0.005 G
PUFA 20:4: 0.016 G
PUFA 2:4 n-6: 0.016 G
PUFA 20:5 n-3 (EPA): 0.013 G
PUFA 22:5 n-3 (DPA): 0.021 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.616 G
Fatty acids, total trans-monoenoic: 0.609 G
TFA 16:1 t: 0.035 G
TFA 18:1 t: 0.573 G
TFA 18:2 t,t: 0.008 G
Fatty acids, total trans-polyenoic: 0.008 G
Cholesterol: 57 MG
Tryptophan: 0.194 G
Threonine: 0.67 G
Isoleucine: 0.769 G
Leucine: 1.395 G
Lysine: 1.464 G
Methionine: 0.608 G
Phenylalanine: 0.719 G
Tyrosine: 0.622 G
Valine: 0.816 G
Arginine: 1.216 G
Histidine: 0.666 G
Alanine: 0.962 G
Glutamic acid: 2.579 G
Glycine: 1.007 G
Proline: 0.594 G
Serine: 0.65 G
Beef, New Zealand, imported, striploin, separable lean only, cooked, fast fried
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).
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 ADDED FAT OR OIL Cooked by adding fat or oil to those foods that do not contain fat or oil that would render during the cooking process.
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.
NEW ZEALAND US FDA 1995 Code: NZ
SHORT LOIN
Water: 59.61 G
Energy: 217 KCAL
Energy: 907 kJ
Protein: 28.53 G
Total lipid (fat): 11.4 G
Ash: 1.09 G
Calcium, Ca: 6 MG
Iron, Fe: 1.96 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 217 MG
Potassium, K: 364 MG
Sodium, Na: 55 MG
Zinc, Zn: 3.41 MG
Copper, Cu: 0.078 MG
Manganese, Mn: 0.004 MG
Selenium, Se: 4 UG
Thiamin: 0.053 MG
Riboflavin: 0.086 MG
Niacin: 4.842 MG
Pantothenic acid: 0.41 MG
Vitamin B-6: 0.323 MG
Vitamin B-12: 0.94 UG
Vitamin A, RAE: 19 UG
Retinol: 19 UG
Vitamin A, IU: 63 IU
Vitamin E (alpha-tocopherol): 0.53 MG
Vitamin D (D2 + D3), International Units: 13 IU
Vitamin D (D2 + D3): 0.3 UG
Vitamin D3 (cholecalciferol): 0.3 UG
Fatty acids, total saturated: 3.918 G
SFA 10:0: 0.006 G
SFA 12:0: 0.006 G
SFA 14:0: 0.272 G
SFA 16:0: 2.296 G
SFA 17:0: 0.125 G
SFA 18:0: 1.202 G
SFA 20:0: 0.009 G
SFA 22:0: 0.001 G
SFA 24:0: 0.002 G
Fatty acids, total monounsaturated: 4.703 G
MUFA 14:1: 0.109 G
MUFA 15:1: 0.003 G
MUFA 16:1: 0.467 G
MUFA 16:1 c: 0.425 G
MUFA 18:1: 4.102 G
MUFA 18:1 c: 3.94 G
MUFA 20:1: 0.019 G
MUFA 24:1 c: 0.004 G
Fatty acids, total polyunsaturated: 0.338 G
PUFA 18:2: 0.164 G
PUFA 18:2 n-6 c,c: 0.089 G
PUFA 18:2 CLAs: 0.075 G
PUFA 18:3: 0.077 G
PUFA 18:3 n-3 c,c,c (ALA): 0.074 G
PUFA 18:3 n-6 c,c,c: 0.003 G
PUFA 20:2 n-6 c,c: 0.003 G
PUFA 20:3: 0.012 G
PUFA 20:3 n-3: 0.004 G
PUFA 20:4 n-6: 0.009 G
PUFA 20:4: 0.025 G
PUFA 2:4 n-6: 0.025 G
PUFA 20:5 n-3 (EPA): 0.02 G
PUFA 22:5 n-3 (DPA): 0.024 G
PUFA 22:6 n-3 (DHA): 0.003 G
Fatty acids, total trans: 0.205 G
Fatty acids, total trans-monoenoic: 0.205 G
TFA 16:1 t: 0.042 G
TFA 18:1 t: 0.163 G
Cholesterol: 70 MG
Tryptophan: 0.299 G
Threonine: 1.033 G
Isoleucine: 1.186 G
Leucine: 2.153 G
Lysine: 2.259 G
Methionine: 0.938 G
Phenylalanine: 1.109 G
Tyrosine: 0.96 G
Valine: 1.259 G
Arginine: 1.877 G
Histidine: 1.028 G
Alanine: 1.485 G
Glutamic acid: 3.979 G
Glycine: 1.554 G
Proline: 0.916 G
Serine: 1.003 G
Beef, New Zealand, imported, striploin, separable 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'.
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.
NEW ZEALAND US FDA 1995 Code: NZ
SHORT LOIN
Water: 70.41 G
Energy: 150 KCAL
Energy: 626 kJ
Protein: 20.93 G
Total lipid (fat): 7 G
Ash: 0.91 G
Carbohydrate, by difference: 0.74 G
Calcium, Ca: 4 MG
Iron, Fe: 1.61 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 177 MG
Potassium, K: 309 MG
Sodium, Na: 47 MG
Zinc, Zn: 2.76 MG
Copper, Cu: 0.055 MG
Manganese, Mn: 0.006 MG
Selenium, Se: 3 UG
Thiamin: 0.048 MG
Riboflavin: 0.086 MG
Niacin: 4.243 MG
Pantothenic acid: 0.303 MG
Vitamin B-6: 0.316 MG
Vitamin B-12: 0.71 UG
Vitamin A, RAE: 12 UG
Retinol: 12 UG
Vitamin A, IU: 41 IU
Vitamin E (alpha-tocopherol): 0.35 MG
Vitamin D (D2 + D3), International Units: 8 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Fatty acids, total saturated: 2.488 G
SFA 10:0: 0.003 G
SFA 12:0: 0.004 G
SFA 14:0: 0.168 G
SFA 16:0: 1.438 G
SFA 17:0: 0.079 G
SFA 18:0: 0.789 G
SFA 20:0: 0.005 G
SFA 22:0: 0.001 G
SFA 24:0: 0.001 G
Fatty acids, total monounsaturated: 2.814 G
MUFA 14:1: 0.056 G
MUFA 15:1: 0.002 G
MUFA 16:1: 0.268 G
MUFA 16:1 c: 0.243 G
MUFA 18:1: 2.476 G
MUFA 18:1 c: 2.376 G
MUFA 20:1: 0.01 G
MUFA 24:1 c: 0.002 G
Fatty acids, total polyunsaturated: 0.243 G
PUFA 18:2: 0.11 G
PUFA 18:2 n-6 c,c: 0.066 G
PUFA 18:2 CLAs: 0.044 G
PUFA 18:3: 0.056 G
PUFA 18:3 n-3 c,c,c (ALA): 0.054 G
PUFA 18:3 n-6 c,c,c: 0.002 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.009 G
PUFA 20:3 n-3: 0.002 G
PUFA 20:4 n-6: 0.007 G
PUFA 20:4: 0.02 G
PUFA 2:4 n-6: 0.02 G
PUFA 20:5 n-3 (EPA): 0.016 G
PUFA 22:5 n-3 (DPA): 0.019 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.125 G
Fatty acids, total trans-monoenoic: 0.125 G
TFA 16:1 t: 0.025 G
TFA 18:1 t: 0.1 G
Cholesterol: 54 MG
Tryptophan: 0.219 G
Threonine: 0.758 G
Isoleucine: 0.87 G
Leucine: 1.579 G
Lysine: 1.657 G
Methionine: 0.688 G
Phenylalanine: 0.814 G
Tyrosine: 0.704 G
Valine: 0.924 G
Arginine: 1.377 G
Histidine: 0.754 G
Alanine: 1.089 G
Glutamic acid: 2.919 G
Glycine: 1.14 G
Proline: 0.672 G
Serine: 0.736 G
Beef, New Zealand, imported, subcutaneous fat, 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.
OTHER ANIMAL FATS (EUROFIR) e.g. beef fat, goose fat
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]
FAT, TRIM Used for intact pieces of animal fat. Refined animal fat is indexed under *FAT OR OIL*.
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 KNOWN
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.
NEW ZEALAND US FDA 1995 Code: NZ
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 15.41 G
Energy: 731 KCAL
Energy: 3057 kJ
Protein: 6.5 G
Total lipid (fat): 78.3 G
Ash: 0.28 G
Calcium, Ca: 17 MG
Iron, Fe: 0.47 MG
Magnesium, Mg: 7 MG
Phosphorus, P: 66 MG
Potassium, K: 129 MG
Sodium, Na: 25 MG
Zinc, Zn: 0.43 MG
Copper, Cu: 0.015 MG
Manganese, Mn: 0.002 MG
Selenium, Se: 2.2 UG
Thiamin: 0.063 MG
Riboflavin: 0.034 MG
Niacin: 1.27 MG
Pantothenic acid: 0.092 MG
Vitamin B-6: 0.057 MG
Vitamin B-12: 0.34 UG
Vitamin D (D2 + D3), International Units: 13 IU
Vitamin D (D2 + D3): 0.3 UG
Vitamin D3 (cholecalciferol): 0.3 UG
Fatty acids, total saturated: 30.256 G
SFA 10:0: 0.026 G
SFA 12:0: 0.06 G
SFA 14:0: 1.94 G
SFA 16:0: 14.94 G
SFA 17:0: 1.03 G
SFA 18:0: 12.13 G
SFA 20:0: 0.08 G
SFA 22:0: 0.05 G
Fatty acids, total monounsaturated: 25.342 G
MUFA 14:1: 0.44 G
MUFA 16:1: 2.003 G
MUFA 16:1 c: 1.93 G
MUFA 18:1: 22.85 G
MUFA 18:1 c: 20.26 G
MUFA 20:1: 0.05 G
Fatty acids, total polyunsaturated: 1.702 G
PUFA 18:2: 1.156 G
PUFA 18:2 n-6 c,c: 0.43 G
PUFA 18:2 CLAs: 0.69 G
PUFA 18:3: 0.51 G
PUFA 18:3 n-3 c,c,c (ALA): 0.51 G
PUFA 22:5 n-3 (DPA): 0.036 G
Fatty acids, total trans: 2.698 G
Fatty acids, total trans-monoenoic: 2.663 G
TFA 16:1 t: 0.073 G
TFA 18:1 t: 2.59 G
TFA 18:2 t,t: 0.036 G
Fatty acids, total trans-polyenoic: 0.036 G
Cholesterol: 63 MG
Tryptophan: 0.068 G
Threonine: 0.235 G
Isoleucine: 0.27 G
Leucine: 0.49 G
Lysine: 0.515 G
Methionine: 0.214 G
Phenylalanine: 0.253 G
Tyrosine: 0.219 G
Valine: 0.287 G
Arginine: 0.428 G
Histidine: 0.234 G
Alanine: 0.338 G
Glutamic acid: 0.906 G
Glycine: 0.354 G
Proline: 0.209 G
Serine: 0.229 G
Beef, New Zealand, imported, subcutaneous 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.
OTHER ANIMAL FATS (EUROFIR) e.g. beef fat, goose fat
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]
FAT, TRIM Used for intact pieces of animal fat. Refined animal fat is indexed under *FAT OR OIL*.
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.
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.
NEW ZEALAND US FDA 1995 Code: NZ
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 19.91 G
Energy: 685 KCAL
Energy: 2868 kJ
Protein: 8.5 G
Total lipid (fat): 72.38 G
Ash: 0.1 G
Calcium, Ca: 20 MG
Iron, Fe: 0.38 MG
Magnesium, Mg: 5 MG
Phosphorus, P: 51 MG
Potassium, K: 93 MG
Sodium, Na: 26 MG
Zinc, Zn: 0.36 MG
Copper, Cu: 0.013 MG
Manganese, Mn: 0.002 MG
Selenium, Se: 1.8 UG
Thiamin: 0.132 MG
Riboflavin: 0.027 MG
Niacin: 0.74 MG
Pantothenic acid: 0.092 MG
Vitamin B-6: 0.052 MG
Vitamin B-12: 0.16 UG
Vitamin D (D2 + D3), International Units: 11 IU
Vitamin D (D2 + D3): 0.3 UG
Vitamin D3 (cholecalciferol): 0.3 UG
Fatty acids, total saturated: 31.514 G
SFA 10:0: 0.029 G
SFA 12:0: 0.048 G
SFA 14:0: 1.97 G
SFA 16:0: 14.94 G
SFA 17:0: 1.08 G
SFA 18:0: 13.3 G
SFA 20:0: 0.1 G
SFA 22:0: 0.047 G
Fatty acids, total monounsaturated: 24.702 G
MUFA 14:1: 0.4 G
MUFA 16:1: 1.922 G
MUFA 16:1 c: 1.84 G
MUFA 18:1: 22.34 G
MUFA 18:1 c: 19.75 G
MUFA 20:1: 0.04 G
Fatty acids, total polyunsaturated: 1.68 G
PUFA 18:2: 1.143 G
PUFA 18:2 n-6 c,c: 0.44 G
PUFA 18:2 CLAs: 0.664 G
PUFA 18:3: 0.51 G
PUFA 18:3 n-3 c,c,c (ALA): 0.51 G
PUFA 22:5 n-3 (DPA): 0.027 G
Fatty acids, total trans: 2.712 G
Fatty acids, total trans-monoenoic: 2.672 G
TFA 16:1 t: 0.082 G
TFA 18:1 t: 2.59 G
TFA 18:2 t,t: 0.04 G
Fatty acids, total trans-polyenoic: 0.04 G
Cholesterol: 64 MG
Tryptophan: 0.089 G
Threonine: 0.308 G
Isoleucine: 0.353 G
Leucine: 0.641 G
Lysine: 0.673 G
Methionine: 0.28 G
Phenylalanine: 0.33 G
Tyrosine: 0.286 G
Valine: 0.375 G
Arginine: 0.559 G
Histidine: 0.306 G
Alanine: 0.442 G
Glutamic acid: 1.185 G
Glycine: 0.463 G
Proline: 0.273 G
Serine: 0.299 G
Beef, New Zealand, imported, sweetbread, cooked, boiled
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.
OFFAL (EUROFIR) Index also *ORGAN MEAT* or underlying terms in facet C. e.g. liver, kidney, tongue, heart, trotters, giblets.
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]
THYMUS
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.
SIMMERED, POACHED OR STEWED Cooked in a moderate amount of liquid at just below the boiling point.
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.
NEW ZEALAND US FDA 1995 Code: NZ
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 56.26 G
Energy: 318 KCAL
Energy: 1332 kJ
Protein: 12.53 G
Total lipid (fat): 29.79 G
Ash: 1.91 G
Calcium, Ca: 4 MG
Iron, Fe: 1.12 MG
Magnesium, Mg: 16 MG
Phosphorus, P: 356 MG
Potassium, K: 258 MG
Sodium, Na: 52 MG
Zinc, Zn: 1.2 MG
Copper, Cu: 5.1 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 11 UG
Thiamin: 0.077 MG
Riboflavin: 0.114 MG
Niacin: 1.6 MG
Pantothenic acid: 0.5 MG
Vitamin B-6: 0.041 MG
Vitamin B-12: 1.5 UG
Vitamin A, RAE: 19 UG
Retinol: 19 UG
Vitamin A, IU: 62 IU
Vitamin E (alpha-tocopherol): 0.79 MG
Vitamin D (D2 + D3), International Units: 22 IU
Vitamin D (D2 + D3): 0.6 UG
Vitamin D3 (cholecalciferol): 0.6 UG
Fatty acids, total saturated: 12.473 G
SFA 10:0: 0.015 G
SFA 12:0: 0.045 G
SFA 14:0: 0.738 G
SFA 16:0: 5.872 G
SFA 17:0: 0.402 G
SFA 18:0: 5.364 G
SFA 20:0: 0.037 G
Fatty acids, total monounsaturated: 7.837 G
MUFA 14:1: 0.065 G
MUFA 16:1: 0.494 G
MUFA 16:1 c: 0.381 G
MUFA 18:1: 7.251 G
MUFA 18:1 c: 6.778 G
MUFA 20:1: 0.027 G
Fatty acids, total polyunsaturated: 0.631 G
PUFA 18:2: 0.323 G
PUFA 18:2 n-6 c,c: 0.226 G
PUFA 18:2 CLAs: 0.098 G
PUFA 18:3: 0.137 G
PUFA 18:3 n-3 c,c,c (ALA): 0.137 G
PUFA 20:2 n-6 c,c: 0.012 G
PUFA 20:3: 0.022 G
PUFA 20:3 n-3: 0.008 G
PUFA 20:4 n-6: 0.014 G
PUFA 20:4: 0.048 G
PUFA 2:4 n-6: 0.048 G
PUFA 20:5 n-3 (EPA): 0.02 G
PUFA 22:5 n-3 (DPA): 0.052 G
Fatty acids, total trans: 0.586 G
Fatty acids, total trans-monoenoic: 0.586 G
TFA 16:1 t: 0.113 G
TFA 18:1 t: 0.473 G
Cholesterol: 249 MG
Tryptophan: 0.131 G
Threonine: 0.454 G
Isoleucine: 0.521 G
Leucine: 0.945 G
Lysine: 0.992 G
Methionine: 0.412 G
Phenylalanine: 0.487 G
Tyrosine: 0.422 G
Valine: 0.553 G
Arginine: 0.824 G
Histidine: 0.451 G
Alanine: 0.652 G
Glutamic acid: 1.747 G
Glycine: 0.682 G
Proline: 0.402 G
Serine: 0.44 G
Beef, New Zealand, imported, sweetbread, 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.
OFFAL (EUROFIR) Index also *ORGAN MEAT* or underlying terms in facet C. e.g. liver, kidney, tongue, heart, trotters, giblets.
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]
THYMUS
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.
NEW ZEALAND US FDA 1995 Code: NZ
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 57.67 G
Energy: 303 KCAL
Energy: 1270 kJ
Protein: 11.51 G
Total lipid (fat): 28.6 G
Ash: 2.36 G
Calcium, Ca: 4 MG
Iron, Fe: 1.15 MG
Magnesium, Mg: 15 MG
Phosphorus, P: 331 MG
Potassium, K: 318 MG
Sodium, Na: 64 MG
Zinc, Zn: 1 MG
Copper, Cu: 5.1 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 9 UG
Thiamin: 0.087 MG
Riboflavin: 0.122 MG
Niacin: 2 MG
Pantothenic acid: 0.6 MG
Vitamin B-6: 0.041 MG
Vitamin B-12: 2.1 UG
Vitamin A, RAE: 19 UG
Retinol: 19 UG
Vitamin A, IU: 65 IU
Vitamin E (alpha-tocopherol): 0.69 MG
Vitamin D (D2 + D3), International Units: 25 IU
Vitamin D (D2 + D3): 0.6 UG
Vitamin D3 (cholecalciferol): 0.6 UG
Fatty acids, total saturated: 12.294 G
SFA 10:0: 0.013 G
SFA 12:0: 0.054 G
SFA 14:0: 0.739 G
SFA 16:0: 5.913 G
SFA 17:0: 0.399 G
SFA 18:0: 5.137 G
SFA 20:0: 0.039 G
Fatty acids, total monounsaturated: 8.072 G
MUFA 14:1: 0.079 G
MUFA 16:1: 0.526 G
MUFA 16:1 c: 0.411 G
MUFA 18:1: 7.435 G
MUFA 18:1 c: 6.956 G
MUFA 20:1: 0.032 G
Fatty acids, total polyunsaturated: 0.646 G
PUFA 18:2: 0.358 G
PUFA 18:2 n-6 c,c: 0.228 G
PUFA 18:2 CLAs: 0.13 G
PUFA 18:3: 0.126 G
PUFA 18:3 n-3 c,c,c (ALA): 0.126 G
PUFA 20:2 n-6 c,c: 0.014 G
PUFA 20:3: 0.019 G
PUFA 20:4 n-6: 0.019 G
PUFA 20:4: 0.044 G
PUFA 2:4 n-6: 0.044 G
PUFA 20:5 n-3 (EPA): 0.018 G
PUFA 22:5 n-3 (DPA): 0.049 G
Fatty acids, total trans: 0.595 G
Fatty acids, total trans-monoenoic: 0.595 G
TFA 16:1 t: 0.115 G
TFA 18:1 t: 0.48 G
Cholesterol: 217 MG
Tryptophan: 0.121 G
Threonine: 0.417 G
Isoleucine: 0.479 G
Leucine: 0.868 G
Lysine: 0.911 G
Methionine: 0.379 G
Phenylalanine: 0.448 G
Tyrosine: 0.387 G
Valine: 0.508 G
Arginine: 0.757 G
Histidine: 0.415 G
Alanine: 0.599 G
Glutamic acid: 1.605 G
Glycine: 0.627 G
Proline: 0.369 G
Serine: 0.405 G
Beef, New Zealand, imported, tenderloin, separable lean and fat, cooked, fast fried
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, 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).
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 ADDED FAT OR OIL Cooked by adding fat or oil to those foods that do not contain fat or oil that would render during the cooking process.
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.
NEW ZEALAND US FDA 1995 Code: NZ
TENDERLOIN
Water: 59.47 G
Energy: 202 KCAL
Energy: 846 kJ
Protein: 29.26 G
Total lipid (fat): 9.35 G
Ash: 1.66 G
Carbohydrate, by difference: 0.27 G
Calcium, Ca: 4 MG
Iron, Fe: 2.99 MG
Magnesium, Mg: 30 MG
Phosphorus, P: 258 MG
Potassium, K: 425 MG
Sodium, Na: 45 MG
Zinc, Zn: 3.33 MG
Copper, Cu: 0.18 MG
Manganese, Mn: 0.015 MG
Selenium, Se: 5.7 UG
Thiamin: 0.058 MG
Riboflavin: 0.209 MG
Niacin: 4.985 MG
Pantothenic acid: 0.817 MG
Vitamin B-6: 0.229 MG
Vitamin B-12: 1.96 UG
Vitamin A, RAE: 13 UG
Retinol: 13 UG
Vitamin A, IU: 42 IU
Vitamin E (alpha-tocopherol): 0.81 MG
Vitamin D (D2 + D3), International Units: 8 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Fatty acids, total saturated: 3.729 G
SFA 10:0: 0.005 G
SFA 12:0: 0.005 G
SFA 14:0: 0.169 G
SFA 16:0: 1.779 G
SFA 17:0: 0.135 G
SFA 18:0: 1.621 G
SFA 20:0: 0.011 G
SFA 22:0: 0.003 G
SFA 24:0: 0.001 G
Fatty acids, total monounsaturated: 2.775 G
MUFA 14:1: 0.018 G
MUFA 15:1: 0.004 G
MUFA 16:1: 0.174 G
MUFA 16:1 c: 0.138 G
MUFA 18:1: 2.568 G
MUFA 18:1 c: 2.416 G
MUFA 20:1: 0.009 G
MUFA 24:1 c: 0.002 G
Fatty acids, total polyunsaturated: 0.376 G
PUFA 18:2: 0.151 G
PUFA 18:2 n-6 c,c: 0.122 G
PUFA 18:2 CLAs: 0.028 G
PUFA 18:3: 0.101 G
PUFA 18:3 n-3 c,c,c (ALA): 0.096 G
PUFA 18:3 n-6 c,c,c: 0.004 G
PUFA 20:2 n-6 c,c: 0.004 G
PUFA 20:3: 0.012 G
PUFA 20:3 n-3: 0.003 G
PUFA 20:4 n-6: 0.009 G
PUFA 20:4: 0.036 G
PUFA 2:4 n-6: 0.036 G
PUFA 20:5 n-3 (EPA): 0.027 G
PUFA 22:5 n-3 (DPA): 0.031 G
PUFA 22:6 n-3 (DHA): 0.004 G
Fatty acids, total trans: 0.188 G
Fatty acids, total trans-monoenoic: 0.187 G
TFA 16:1 t: 0.036 G
TFA 18:1 t: 0.151 G
Cholesterol: 81 MG
Tryptophan: 0.307 G
Threonine: 1.06 G
Isoleucine: 1.217 G
Leucine: 2.208 G
Lysine: 2.317 G
Methionine: 0.962 G
Phenylalanine: 1.138 G
Tyrosine: 0.984 G
Valine: 1.291 G
Arginine: 1.925 G
Histidine: 1.054 G
Alanine: 1.523 G
Glutamic acid: 4.08 G
Glycine: 1.594 G
Proline: 0.939 G
Serine: 1.029 G
Beef, New Zealand, imported, tenderloin, separable lean and 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 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, 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.
NEW ZEALAND US FDA 1995 Code: NZ
TENDERLOIN
Water: 71.18 G
Energy: 146 KCAL
Energy: 611 kJ
Protein: 21.04 G
Total lipid (fat): 6.88 G
Ash: 1.04 G
Calcium, Ca: 4 MG
Iron, Fe: 2.18 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 203 MG
Potassium, K: 359 MG
Sodium, Na: 39 MG
Zinc, Zn: 2.32 MG
Copper, Cu: 0.102 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 4.3 UG
Thiamin: 0.055 MG
Riboflavin: 0.118 MG
Niacin: 4.015 MG
Pantothenic acid: 0.569 MG
Vitamin B-6: 0.264 MG
Vitamin B-12: 1.76 UG
Vitamin A, RAE: 9 UG
Retinol: 9 UG
Vitamin A, IU: 30 IU
Vitamin E (alpha-tocopherol): 0.59 MG
Vitamin D (D2 + D3), International Units: 4 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Fatty acids, total saturated: 2.788 G
SFA 10:0: 0.003 G
SFA 12:0: 0.003 G
SFA 14:0: 0.125 G
SFA 16:0: 1.289 G
SFA 17:0: 0.102 G
SFA 18:0: 1.25 G
SFA 20:0: 0.008 G
SFA 22:0: 0.005 G
SFA 24:0: 0.001 G
Fatty acids, total monounsaturated: 2.032 G
MUFA 14:1: 0.016 G
MUFA 15:1: 0.003 G
MUFA 16:1: 0.129 G
MUFA 16:1 c: 0.104 G
MUFA 18:1: 1.876 G
MUFA 18:1 c: 1.75 G
MUFA 20:1: 0.006 G
MUFA 24:1 c: 0.002 G
Fatty acids, total polyunsaturated: 0.268 G
PUFA 18:2: 0.11 G
PUFA 18:2 n-6 c,c: 0.085 G
PUFA 18:2 CLAs: 0.024 G
PUFA 18:3: 0.067 G
PUFA 18:3 n-3 c,c,c (ALA): 0.064 G
PUFA 18:3 n-6 c,c,c: 0.003 G
PUFA 20:2 n-6 c,c: 0.005 G
PUFA 20:3: 0.009 G
PUFA 20:3 n-3: 0.002 G
PUFA 20:4 n-6: 0.006 G
PUFA 20:4: 0.026 G
PUFA 2:4 n-6: 0.026 G
PUFA 20:5 n-3 (EPA): 0.019 G
PUFA 22:5 n-3 (DPA): 0.021 G
PUFA 22:6 n-3 (DHA): 0.004 G
Fatty acids, total trans: 0.151 G
Fatty acids, total trans-monoenoic: 0.151 G
TFA 16:1 t: 0.026 G
TFA 18:1 t: 0.125 G
Cholesterol: 58 MG
Tryptophan: 0.22 G
Threonine: 0.762 G
Isoleucine: 0.875 G
Leucine: 1.587 G
Lysine: 1.665 G
Methionine: 0.692 G
Phenylalanine: 0.818 G
Tyrosine: 0.708 G
Valine: 0.929 G
Arginine: 1.384 G
Histidine: 0.758 G
Alanine: 1.095 G
Glutamic acid: 2.934 G
Glycine: 1.146 G
Proline: 0.675 G
Serine: 0.74 G
Beef, New Zealand, imported, tenderloin, separable lean only, cooked, fast fried
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).
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 ADDED FAT OR OIL Cooked by adding fat or oil to those foods that do not contain fat or oil that would render during the cooking process.
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.
NEW ZEALAND US FDA 1995 Code: NZ
TENDERLOIN
Water: 59.69 G
Energy: 200 KCAL
Energy: 835 kJ
Protein: 29.37 G
Total lipid (fat): 9.01 G
Ash: 1.66 G
Carbohydrate, by difference: 0.27 G
Calcium, Ca: 4 MG
Iron, Fe: 3.01 MG
Magnesium, Mg: 31 MG
Phosphorus, P: 259 MG
Potassium, K: 427 MG
Sodium, Na: 45 MG
Zinc, Zn: 3.34 MG
Copper, Cu: 0.18 MG
Manganese, Mn: 0.015 MG
Selenium, Se: 5.7 UG
Thiamin: 0.058 MG
Riboflavin: 0.21 MG
Niacin: 5.003 MG
Pantothenic acid: 0.82 MG
Vitamin B-6: 0.23 MG
Vitamin B-12: 1.97 UG
Vitamin A, RAE: 13 UG
Retinol: 13 UG
Vitamin A, IU: 42 IU
Vitamin E (alpha-tocopherol): 0.81 MG
Vitamin D (D2 + D3), International Units: 8 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Fatty acids, total saturated: 3.596 G
SFA 10:0: 0.005 G
SFA 12:0: 0.004 G
SFA 14:0: 0.161 G
SFA 16:0: 1.713 G
SFA 17:0: 0.131 G
SFA 18:0: 1.569 G
SFA 20:0: 0.011 G
SFA 22:0: 0.003 G
SFA 24:0: 0.001 G
Fatty acids, total monounsaturated: 2.661 G
MUFA 14:1: 0.016 G
MUFA 15:1: 0.004 G
MUFA 16:1: 0.165 G
MUFA 16:1 c: 0.129 G
MUFA 18:1: 2.466 G
MUFA 18:1 c: 2.327 G
MUFA 20:1: 0.008 G
MUFA 24:1 c: 0.002 G
Fatty acids, total polyunsaturated: 0.37 G
PUFA 18:2: 0.146 G
PUFA 18:2 n-6 c,c: 0.121 G
PUFA 18:2 CLAs: 0.025 G
PUFA 18:3: 0.099 G
PUFA 18:3 n-3 c,c,c (ALA): 0.094 G
PUFA 18:3 n-6 c,c,c: 0.005 G
PUFA 20:2 n-6 c,c: 0.004 G
PUFA 20:3: 0.012 G
PUFA 20:3 n-3: 0.003 G
PUFA 20:4 n-6: 0.009 G
PUFA 20:4: 0.037 G
PUFA 2:4 n-6: 0.037 G
PUFA 20:5 n-3 (EPA): 0.028 G
PUFA 22:5 n-3 (DPA): 0.031 G
PUFA 22:6 n-3 (DHA): 0.004 G
Fatty acids, total trans: 0.175 G
Fatty acids, total trans-monoenoic: 0.175 G
TFA 16:1 t: 0.036 G
TFA 18:1 t: 0.139 G
Cholesterol: 81 MG
Tryptophan: 0.308 G
Threonine: 1.064 G
Isoleucine: 1.221 G
Leucine: 2.216 G
Lysine: 2.326 G
Methionine: 0.966 G
Phenylalanine: 1.142 G
Tyrosine: 0.988 G
Valine: 1.297 G
Arginine: 1.932 G
Histidine: 1.058 G
Alanine: 1.529 G
Glutamic acid: 4.096 G
Glycine: 1.6 G
Proline: 0.943 G
Serine: 1.033 G
Beef, New Zealand, imported, tenderloin, separable 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'.
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.
NEW ZEALAND US FDA 1995 Code: NZ
TENDERLOIN
Water: 71.79 G
Energy: 140 KCAL
Energy: 584 kJ
Protein: 21.19 G
Total lipid (fat): 6.1 G
Ash: 1.05 G
Calcium, Ca: 4 MG
Iron, Fe: 2.21 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 204 MG
Potassium, K: 362 MG
Sodium, Na: 39 MG
Zinc, Zn: 2.34 MG
Copper, Cu: 0.104 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 4.3 UG
Thiamin: 0.054 MG
Riboflavin: 0.119 MG
Niacin: 4.054 MG
Pantothenic acid: 0.575 MG
Vitamin B-6: 0.267 MG
Vitamin B-12: 1.78 UG
Vitamin A, RAE: 9 UG
Retinol: 9 UG
Vitamin A, IU: 31 IU
Vitamin E (alpha-tocopherol): 0.6 MG
Vitamin D (D2 + D3), International Units: 4 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Fatty acids, total saturated: 2.446 G
SFA 10:0: 0.003 G
SFA 12:0: 0.003 G
SFA 14:0: 0.103 G
SFA 16:0: 1.127 G
SFA 17:0: 0.09 G
SFA 18:0: 1.107 G
SFA 20:0: 0.007 G
SFA 22:0: 0.005 G
SFA 24:0: 0.001 G
Fatty acids, total monounsaturated: 1.762 G
MUFA 14:1: 0.012 G
MUFA 15:1: 0.003 G
MUFA 16:1: 0.108 G
MUFA 16:1 c: 0.083 G
MUFA 18:1: 1.632 G
MUFA 18:1 c: 1.536 G
MUFA 20:1: 0.006 G
MUFA 24:1 c: 0.002 G
Fatty acids, total polyunsaturated: 0.251 G
PUFA 18:2: 0.098 G
PUFA 18:2 n-6 c,c: 0.081 G
PUFA 18:2 CLAs: 0.017 G
PUFA 18:3: 0.062 G
PUFA 18:3 n-3 c,c,c (ALA): 0.059 G
PUFA 18:3 n-6 c,c,c: 0.003 G
PUFA 20:2 n-6 c,c: 0.005 G
PUFA 20:3: 0.009 G
PUFA 20:3 n-3: 0.002 G
PUFA 20:4 n-6: 0.007 G
PUFA 20:4: 0.026 G
PUFA 2:4 n-6: 0.026 G
PUFA 20:5 n-3 (EPA): 0.019 G
PUFA 22:5 n-3 (DPA): 0.021 G
PUFA 22:6 n-3 (DHA): 0.004 G
Fatty acids, total trans: 0.121 G
Fatty acids, total trans-monoenoic: 0.121 G
TFA 16:1 t: 0.025 G
TFA 18:1 t: 0.096 G
Cholesterol: 58 MG
Tryptophan: 0.222 G
Threonine: 0.767 G
Isoleucine: 0.881 G
Leucine: 1.598 G
Lysine: 1.677 G
Methionine: 0.697 G
Phenylalanine: 0.824 G
Tyrosine: 0.713 G
Valine: 0.935 G
Arginine: 1.394 G
Histidine: 0.763 G
Alanine: 1.103 G
Glutamic acid: 2.954 G
Glycine: 1.154 G
Proline: 0.68 G
Serine: 0.745 G
Beef, New Zealand, imported, variety meats and by-products liver, cooked, boiled
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.
OFFAL (EUROFIR) Index also *ORGAN MEAT* or underlying terms in facet C. e.g. liver, kidney, tongue, heart, trotters, giblets.
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]
LIVER
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.
BOILED Cooked in boiling water at 100 degrees C (212 degrees F).
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.
NEW ZEALAND US FDA 1995 Code: NZ
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 66.44 G
Energy: 150 KCAL
Energy: 629 kJ
Protein: 23.3 G
Total lipid (fat): 4.68 G
Ash: 1.8 G
Carbohydrate, by difference: 3.78 G
Calcium, Ca: 4 MG
Iron, Fe: 7.17 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 397 MG
Potassium, K: 336 MG
Sodium, Na: 55 MG
Zinc, Zn: 3.4 MG
Copper, Cu: 5.73 MG
Manganese, Mn: 0.328 MG
Selenium, Se: 16.2 UG
Thiamin: 0.376 MG
Riboflavin: 3.04 MG
Niacin: 13.8 MG
Pantothenic acid: 9.8 MG
Vitamin B-6: 0.452 MG
Vitamin B-12: 96 UG
Vitamin A, RAE: 21014 UG
Retinol: 21014 UG
Vitamin A, IU: 70046 IU
Vitamin E (alpha-tocopherol): 1.28 MG
Vitamin D (D2 + D3), International Units: 4 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Fatty acids, total saturated: 1.392 G
SFA 10:0: 0.002 G
SFA 14:0: 0.019 G
SFA 16:0: 0.394 G
SFA 17:0: 0.054 G
SFA 18:0: 0.902 G
SFA 20:0: 0.004 G
SFA 22:0: 0.007 G
SFA 24:0: 0.011 G
Fatty acids, total monounsaturated: 0.533 G
MUFA 14:1: 0.003 G
MUFA 15:1: 0.003 G
MUFA 16:1: 0.056 G
MUFA 16:1 c: 0.037 G
MUFA 18:1: 0.465 G
MUFA 18:1 c: 0.394 G
MUFA 20:1: 0.003 G
MUFA 24:1 c: 0.003 G
Fatty acids, total polyunsaturated: 0.824 G
PUFA 18:2: 0.153 G
PUFA 18:2 n-6 c,c: 0.139 G
PUFA 18:2 CLAs: 0.014 G
PUFA 18:3: 0.061 G
PUFA 18:3 n-3 c,c,c (ALA): 0.05 G
PUFA 18:3 n-6 c,c,c: 0.01 G
PUFA 20:2 n-6 c,c: 0.007 G
PUFA 20:3: 0.096 G
PUFA 20:3 n-3: 0.003 G
PUFA 20:4 n-6: 0.094 G
PUFA 20:4: 0.18 G
PUFA 2:4 n-6: 0.18 G
PUFA 20:5 n-3 (EPA): 0.102 G
PUFA 22:5 n-3 (DPA): 0.13 G
PUFA 22:6 n-3 (DHA): 0.035 G
Fatty acids, total trans: 0.09 G
Fatty acids, total trans-monoenoic: 0.09 G
TFA 16:1 t: 0.019 G
TFA 18:1 t: 0.071 G
Cholesterol: 243 MG
Tryptophan: 0.244 G
Threonine: 0.844 G
Isoleucine: 0.969 G
Leucine: 1.758 G
Lysine: 1.845 G
Methionine: 0.766 G
Phenylalanine: 0.906 G
Tyrosine: 0.784 G
Valine: 1.028 G
Arginine: 1.533 G
Histidine: 0.839 G
Alanine: 1.213 G
Glutamic acid: 3.249 G
Glycine: 1.269 G
Proline: 0.748 G
Serine: 0.819 G
Beef, New Zealand, imported, variety meats and by-products, heart, cooked, boiled
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.
OFFAL (EUROFIR) Index also *ORGAN MEAT* or underlying terms in facet C. e.g. liver, kidney, tongue, heart, trotters, giblets.
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]
HEART (ANIMAL)
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.
BOILED Cooked in boiling water at 100 degrees C (212 degrees F).
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.
NEW ZEALAND US FDA 1995 Code: NZ
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 62.27 G
Energy: 179 KCAL
Energy: 750 kJ
Protein: 31.29 G
Total lipid (fat): 6 G
Ash: 1.04 G
Calcium, Ca: 6 MG
Iron, Fe: 6.81 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 265 MG
Potassium, K: 184 MG
Sodium, Na: 59 MG
Zinc, Zn: 2.79 MG
Copper, Cu: 0.648 MG
Manganese, Mn: 0.041 MG
Selenium, Se: 17 UG
Thiamin: 0.237 MG
Riboflavin: 0.983 MG
Niacin: 3.365 MG
Pantothenic acid: 1.231 MG
Vitamin B-6: 0.122 MG
Vitamin B-12: 6.73 UG
Vitamin A, RAE: 14 UG
Retinol: 14 UG
Vitamin A, IU: 47 IU
Vitamin E (alpha-tocopherol): 2.09 MG
Vitamin D (D2 + D3), International Units: 7 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Fatty acids, total saturated: 1.825 G
SFA 10:0: 0.001 G
SFA 12:0: 0.001 G
SFA 14:0: 0.049 G
SFA 16:0: 0.68 G
SFA 17:0: 0.073 G
SFA 18:0: 0.999 G
SFA 20:0: 0.009 G
SFA 22:0: 0.007 G
SFA 24:0: 0.007 G
Fatty acids, total monounsaturated: 1.025 G
MUFA 14:1: 0.004 G
MUFA 15:1: 0.011 G
MUFA 16:1: 0.078 G
MUFA 16:1 c: 0.051 G
MUFA 18:1: 0.923 G
MUFA 18:1 c: 0.826 G
MUFA 20:1: 0.006 G
MUFA 24:1 c: 0.004 G
Fatty acids, total polyunsaturated: 1.052 G
PUFA 18:2: 0.504 G
PUFA 18:2 n-6 c,c: 0.486 G
PUFA 18:2 CLAs: 0.019 G
PUFA 18:3: 0.12 G
PUFA 18:3 n-3 c,c,c (ALA): 0.114 G
PUFA 18:3 n-6 c,c,c: 0.005 G
PUFA 20:2 n-6 c,c: 0.005 G
PUFA 20:3: 0.051 G
PUFA 20:3 n-3: 0.004 G
PUFA 20:4 n-6: 0.047 G
PUFA 20:4: 0.189 G
PUFA 2:4 n-6: 0.189 G
PUFA 20:5 n-3 (EPA): 0.102 G
PUFA 22:5 n-3 (DPA): 0.05 G
PUFA 22:6 n-3 (DHA): 0.006 G
Fatty acids, total trans: 0.124 G
Fatty acids, total trans-monoenoic: 0.124 G
TFA 16:1 t: 0.027 G
TFA 18:1 t: 0.097 G
Cholesterol: 201 MG
Tryptophan: 0.328 G
Threonine: 1.133 G
Isoleucine: 1.301 G
Leucine: 2.361 G
Lysine: 2.478 G
Methionine: 1.029 G
Phenylalanine: 1.217 G
Tyrosine: 1.053 G
Valine: 1.381 G
Arginine: 2.059 G
Histidine: 1.127 G
Alanine: 1.629 G
Glutamic acid: 4.364 G
Glycine: 1.704 G
Proline: 1.004 G
Serine: 1.1 G
Beef, New Zealand, imported, variety meats and by-products, heart, 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.
OFFAL (EUROFIR) Index also *ORGAN MEAT* or underlying terms in facet C. e.g. liver, kidney, tongue, heart, trotters, giblets.
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]
HEART (ANIMAL)
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.
NEW ZEALAND US FDA 1995 Code: NZ
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 78.07 G
Energy: 105 KCAL
Energy: 438 kJ
Protein: 18.52 G
Total lipid (fat): 3.4 G
Ash: 1.02 G
Calcium, Ca: 4 MG
Iron, Fe: 4.38 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 209 MG
Potassium, K: 275 MG
Sodium, Na: 86 MG
Zinc, Zn: 1.51 MG
Copper, Cu: 0.373 MG
Manganese, Mn: 0.034 MG
Selenium, Se: 9 UG
Thiamin: 0.252 MG
Riboflavin: 0.682 MG
Niacin: 4.444 MG
Pantothenic acid: 1.787 MG
Vitamin B-6: 0.16 MG
Vitamin B-12: 10.81 UG
Vitamin A, RAE: 10 UG
Retinol: 10 UG
Vitamin A, IU: 34 IU
Vitamin E (alpha-tocopherol): 1.22 MG
Vitamin D (D2 + D3), International Units: 6 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Fatty acids, total saturated: 0.857 G
SFA 10:0: 0.001 G
SFA 12:0: 0.001 G
SFA 14:0: 0.019 G
SFA 16:0: 0.322 G
SFA 17:0: 0.034 G
SFA 18:0: 0.471 G
SFA 20:0: 0.004 G
SFA 22:0: 0.003 G
SFA 24:0: 0.003 G
Fatty acids, total monounsaturated: 0.533 G
MUFA 14:1: 0.001 G
MUFA 15:1: 0.007 G
MUFA 16:1: 0.041 G
MUFA 16:1 c: 0.028 G
MUFA 18:1: 0.478 G
MUFA 18:1 c: 0.437 G
MUFA 20:1: 0.003 G
MUFA 24:1 c: 0.002 G
Fatty acids, total polyunsaturated: 0.579 G
PUFA 18:2: 0.259 G
PUFA 18:2 n-6 c,c: 0.251 G
PUFA 18:2 CLAs: 0.008 G
PUFA 18:3: 0.065 G
PUFA 18:3 n-3 c,c,c (ALA): 0.061 G
PUFA 18:3 n-6 c,c,c: 0.004 G
PUFA 20:2 n-6 c,c: 0.003 G
PUFA 20:3: 0.027 G
PUFA 20:3 n-3: 0.001 G
PUFA 20:4 n-6: 0.026 G
PUFA 20:4: 0.111 G
PUFA 2:4 n-6: 0.111 G
PUFA 20:5 n-3 (EPA): 0.064 G
PUFA 22:5 n-3 (DPA): 0.032 G
PUFA 22:6 n-3 (DHA): 0.004 G
Fatty acids, total trans: 0.055 G
Fatty acids, total trans-monoenoic: 0.055 G
TFA 16:1 t: 0.013 G
TFA 18:1 t: 0.042 G
Cholesterol: 124 MG
Tryptophan: 0.194 G
Threonine: 0.671 G
Isoleucine: 0.77 G
Leucine: 1.397 G
Lysine: 1.466 G
Methionine: 0.609 G
Phenylalanine: 0.72 G
Tyrosine: 0.623 G
Valine: 0.818 G
Arginine: 1.218 G
Histidine: 0.667 G
Alanine: 0.964 G
Glutamic acid: 2.583 G
Glycine: 1.009 G
Proline: 0.595 G
Serine: 0.651 G
Beef, New Zealand, imported, variety meats and by-products, kidney, cooked, boiled
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.
OFFAL (EUROFIR) Index also *ORGAN MEAT* or underlying terms in facet C. e.g. liver, kidney, tongue, heart, trotters, giblets.
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]
KIDNEY
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.
BOILED Cooked in boiling water at 100 degrees C (212 degrees F).
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.
NEW ZEALAND US FDA 1995 Code: NZ
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 66.44 G
Energy: 157 KCAL
Energy: 655 kJ
Protein: 27.28 G
Total lipid (fat): 5.27 G
Ash: 1.55 G
Calcium, Ca: 14 MG
Iron, Fe: 5.7 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 338 MG
Potassium, K: 144 MG
Sodium, Na: 123 MG
Zinc, Zn: 2.6 MG
Copper, Cu: 0.563 MG
Manganese, Mn: 0.155 MG
Selenium, Se: 105.2 UG
Thiamin: 0.403 MG
Riboflavin: 2.945 MG
Niacin: 3.903 MG
Pantothenic acid: 3.055 MG
Vitamin B-6: 0.254 MG
Vitamin B-12: 21.35 UG
Vitamin A, RAE: 104 UG
Retinol: 104 UG
Vitamin A, IU: 347 IU
Vitamin E (alpha-tocopherol): 1.53 MG
Vitamin D (D2 + D3), International Units: 33 IU
Vitamin D (D2 + D3): 0.8 UG
Vitamin D3 (cholecalciferol): 0.8 UG
Fatty acids, total saturated: 1.173 G
SFA 10:0: 0.001 G
SFA 14:0: 0.013 G
SFA 16:0: 0.552 G
SFA 17:0: 0.045 G
SFA 18:0: 0.486 G
SFA 20:0: 0.017 G
SFA 22:0: 0.04 G
SFA 24:0: 0.021 G
Fatty acids, total monounsaturated: 0.65 G
MUFA 14:1: 0.001 G
MUFA 15:1: 0.011 G
MUFA 16:1: 0.051 G
MUFA 16:1 c: 0.025 G
MUFA 18:1: 0.564 G
MUFA 18:1 c: 0.534 G
MUFA 20:1: 0.011 G
MUFA 24:1 c: 0.012 G
Fatty acids, total polyunsaturated: 1.238 G
PUFA 18:2: 0.392 G
PUFA 18:2 n-6 c,c: 0.38 G
PUFA 18:2 CLAs: 0.012 G
PUFA 18:3: 0.087 G
PUFA 18:3 n-3 c,c,c (ALA): 0.081 G
PUFA 18:3 n-6 c,c,c: 0.006 G
PUFA 20:2 n-6 c,c: 0.008 G
PUFA 20:3: 0.077 G
PUFA 20:3 n-3: 0.019 G
PUFA 20:4 n-6: 0.058 G
PUFA 20:4: 0.37 G
PUFA 2:4 n-6: 0.37 G
PUFA 20:5 n-3 (EPA): 0.153 G
PUFA 22:5 n-3 (DPA): 0.103 G
PUFA 22:6 n-3 (DHA): 0.031 G
Fatty acids, total trans: 0.055 G
Fatty acids, total trans-monoenoic: 0.055 G
TFA 16:1 t: 0.025 G
TFA 18:1 t: 0.03 G
Cholesterol: 1002 MG
Tryptophan: 0.286 G
Threonine: 0.988 G
Isoleucine: 1.134 G
Leucine: 2.058 G
Lysine: 2.16 G
Methionine: 0.897 G
Phenylalanine: 1.061 G
Tyrosine: 0.918 G
Valine: 1.204 G
Arginine: 1.794 G
Histidine: 0.983 G
Alanine: 1.42 G
Glutamic acid: 3.804 G
Glycine: 1.486 G
Proline: 0.876 G
Serine: 0.959 G
Beef, New Zealand, imported, variety meats and by-products, kidney, 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.
OFFAL (EUROFIR) Index also *ORGAN MEAT* or underlying terms in facet C. e.g. liver, kidney, tongue, heart, trotters, giblets.
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]
KIDNEY
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.
NEW ZEALAND US FDA 1995 Code: NZ
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 80.52 G
Energy: 87 KCAL
Energy: 362 kJ
Protein: 15.68 G
Total lipid (fat): 2.64 G
Ash: 1.15 G
Calcium, Ca: 9 MG
Iron, Fe: 3.83 MG
Magnesium, Mg: 15 MG
Phosphorus, P: 234 MG
Potassium, K: 225 MG
Sodium, Na: 175 MG
Zinc, Zn: 1.53 MG
Copper, Cu: 0.409 MG
Manganese, Mn: 0.109 MG
Selenium, Se: 103.3 UG
Thiamin: 0.559 MG
Riboflavin: 2.116 MG
Niacin: 4.878 MG
Pantothenic acid: 3.974 MG
Vitamin B-6: 0.316 MG
Vitamin B-12: 27.66 UG
Vitamin A, RAE: 89 UG
Retinol: 89 UG
Vitamin A, IU: 297 IU
Vitamin E (alpha-tocopherol): 0.82 MG
Vitamin D (D2 + D3), International Units: 6 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Fatty acids, total saturated: 0.616 G
SFA 10:0: 0.001 G
SFA 14:0: 0.007 G
SFA 16:0: 0.288 G
SFA 17:0: 0.024 G
SFA 18:0: 0.258 G
SFA 20:0: 0.008 G
SFA 22:0: 0.019 G
SFA 24:0: 0.011 G
Fatty acids, total monounsaturated: 0.345 G
MUFA 14:1: 0.002 G
MUFA 15:1: 0.005 G
MUFA 16:1: 0.028 G
MUFA 16:1 c: 0.013 G
MUFA 18:1: 0.299 G
MUFA 18:1 c: 0.281 G
MUFA 20:1: 0.005 G
MUFA 24:1 c: 0.007 G
Fatty acids, total polyunsaturated: 0.606 G
PUFA 18:2: 0.197 G
PUFA 18:2 n-6 c,c: 0.189 G
PUFA 18:2 CLAs: 0.007 G
PUFA 18:3: 0.043 G
PUFA 18:3 n-3 c,c,c (ALA): 0.041 G
PUFA 18:3 n-6 c,c,c: 0.002 G
PUFA 20:2 n-6 c,c: 0.004 G
PUFA 20:3: 0.038 G
PUFA 20:3 n-3: 0.009 G
PUFA 20:4 n-6: 0.028 G
PUFA 20:4: 0.171 G
PUFA 2:4 n-6: 0.171 G
PUFA 20:5 n-3 (EPA): 0.078 G
PUFA 22:5 n-3 (DPA): 0.051 G
PUFA 22:6 n-3 (DHA): 0.015 G
Fatty acids, total trans: 0.034 G
Fatty acids, total trans-monoenoic: 0.033 G
TFA 16:1 t: 0.014 G
TFA 18:1 t: 0.018 G
TFA 18:2 t,t: 0.002 G
Fatty acids, total trans-polyenoic: 0.002 G
Cholesterol: 404 MG
Tryptophan: 0.164 G
Threonine: 0.568 G
Isoleucine: 0.652 G
Leucine: 1.183 G
Lysine: 1.242 G
Methionine: 0.516 G
Phenylalanine: 0.61 G
Tyrosine: 0.528 G
Valine: 0.692 G
Arginine: 1.032 G
Histidine: 0.565 G
Alanine: 0.816 G
Glutamic acid: 2.187 G
Glycine: 0.854 G
Proline: 0.503 G
Serine: 0.551 G
Beef, New Zealand, imported, variety meats and by-products, liver, 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.
OFFAL (EUROFIR) Index also *ORGAN MEAT* or underlying terms in facet C. e.g. liver, kidney, tongue, heart, trotters, giblets.
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]
LIVER
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.
NEW ZEALAND US FDA 1995 Code: NZ
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 70.39 G
Energy: 133 KCAL
Energy: 556 kJ
Protein: 20.5 G
Total lipid (fat): 4.05 G
Ash: 1.46 G
Carbohydrate, by difference: 3.6 G
Calcium, Ca: 4 MG
Iron, Fe: 8.44 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 362 MG
Potassium, K: 327 MG
Sodium, Na: 53 MG
Zinc, Zn: 3 MG
Copper, Cu: 5.3 MG
Manganese, Mn: 0.299 MG
Selenium, Se: 16.5 UG
Thiamin: 0.371 MG
Riboflavin: 2.347 MG
Niacin: 15.4 MG
Pantothenic acid: 10.3 MG
Vitamin B-6: 0.428 MG
Vitamin B-12: 84.5 UG
Vitamin A, RAE: 28319 UG
Retinol: 28319 UG
Vitamin A, IU: 94398 IU
Vitamin E (alpha-tocopherol): 1.84 MG
Vitamin D (D2 + D3), International Units: 1 IU
Fatty acids, total saturated: 1.185 G
SFA 14:0: 0.017 G
SFA 16:0: 0.337 G
SFA 17:0: 0.044 G
SFA 18:0: 0.767 G
SFA 20:0: 0.003 G
SFA 22:0: 0.008 G
SFA 24:0: 0.009 G
Fatty acids, total monounsaturated: 0.464 G
MUFA 14:1: 0.003 G
MUFA 15:1: 0.003 G
MUFA 16:1: 0.047 G
MUFA 16:1 c: 0.032 G
MUFA 18:1: 0.406 G
MUFA 18:1 c: 0.345 G
MUFA 20:1: 0.003 G
MUFA 24:1 c: 0.002 G
Fatty acids, total polyunsaturated: 0.88 G
PUFA 18:2: 0.158 G
PUFA 18:2 n-6 c,c: 0.14 G
PUFA 18:2 CLAs: 0.018 G
PUFA 18:3: 0.062 G
PUFA 18:3 n-3 c,c,c (ALA): 0.053 G
PUFA 18:3 n-6 c,c,c: 0.01 G
PUFA 20:2 n-6 c,c: 0.007 G
PUFA 20:3: 0.1 G
PUFA 20:3 n-3: 0.003 G
PUFA 20:4 n-6: 0.098 G
PUFA 20:4: 0.19 G
PUFA 2:4 n-6: 0.19 G
PUFA 20:5 n-3 (EPA): 0.112 G
PUFA 22:5 n-3 (DPA): 0.144 G
PUFA 22:6 n-3 (DHA): 0.039 G
Fatty acids, total trans: 0.077 G
Fatty acids, total trans-monoenoic: 0.077 G
TFA 16:1 t: 0.015 G
TFA 18:1 t: 0.061 G
Cholesterol: 254 MG
Tryptophan: 0.215 G
Threonine: 0.742 G
Isoleucine: 0.852 G
Leucine: 1.547 G
Lysine: 1.623 G
Methionine: 0.674 G
Phenylalanine: 0.797 G
Tyrosine: 0.69 G
Valine: 0.905 G
Arginine: 1.348 G
Histidine: 0.739 G
Alanine: 1.067 G
Glutamic acid: 2.859 G
Glycine: 1.117 G
Proline: 0.658 G
Serine: 0.721 G
Beef, New Zealand, imported, variety meats and by-products, tongue, cooked, boiled
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.
OFFAL (EUROFIR) Index also *ORGAN MEAT* or underlying terms in facet C. e.g. liver, kidney, tongue, heart, trotters, giblets.
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]
TONGUE
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.
BOILED Cooked in boiling water at 100 degrees C (212 degrees F).
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.
NEW ZEALAND US FDA 1995 Code: NZ
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 56.95 G
Energy: 271 KCAL
Energy: 1134 kJ
Protein: 18.31 G
Total lipid (fat): 20.34 G
Ash: 0.72 G
Carbohydrate, by difference: 3.68 G
Calcium, Ca: 5 MG
Iron, Fe: 2.52 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 157 MG
Potassium, K: 189 MG
Sodium, Na: 57 MG
Zinc, Zn: 4.2 MG
Copper, Cu: 0.163 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 3.9 UG
Thiamin: 0.059 MG
Riboflavin: 0.227 MG
Niacin: 2.58 MG
Pantothenic acid: 0.709 MG
Vitamin B-6: 0.072 MG
Vitamin B-12: 3.95 UG
Vitamin A, RAE: 12 UG
Retinol: 12 UG
Vitamin A, IU: 42 IU
Vitamin E (alpha-tocopherol): 0.95 MG
Vitamin D (D2 + D3), International Units: 14 IU
Vitamin D (D2 + D3): 0.3 UG
Vitamin D3 (cholecalciferol): 0.3 UG
Fatty acids, total saturated: 7.019 G
SFA 10:0: 0.006 G
SFA 12:0: 0.015 G
SFA 14:0: 0.459 G
SFA 16:0: 3.445 G
SFA 17:0: 0.31 G
SFA 18:0: 2.767 G
SFA 20:0: 0.016 G
Fatty acids, total monounsaturated: 6.63 G
MUFA 14:1: 0.084 G
MUFA 15:1: 0.009 G
MUFA 16:1: 0.522 G
MUFA 16:1 c: 0.437 G
MUFA 18:1: 5.989 G
MUFA 18:1 c: 5.716 G
MUFA 20:1: 0.026 G
Fatty acids, total polyunsaturated: 0.715 G
PUFA 18:2: 0.398 G
PUFA 18:2 n-6 c,c: 0.299 G
PUFA 18:2 CLAs: 0.099 G
PUFA 18:3: 0.147 G
PUFA 18:3 n-3 c,c,c (ALA): 0.147 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.024 G
PUFA 20:3 n-3: 0.005 G
PUFA 20:4 n-6: 0.019 G
PUFA 20:4: 0.045 G
PUFA 2:4 n-6: 0.045 G
PUFA 20:5 n-3 (EPA): 0.025 G
PUFA 22:5 n-3 (DPA): 0.057 G
PUFA 22:6 n-3 (DHA): 0.003 G
Fatty acids, total trans: 0.358 G
Fatty acids, total trans-monoenoic: 0.358 G
TFA 16:1 t: 0.085 G
TFA 18:1 t: 0.273 G
Cholesterol: 105 MG
Tryptophan: 0.192 G
Threonine: 0.663 G
Isoleucine: 0.761 G
Leucine: 1.381 G
Lysine: 1.45 G
Methionine: 0.602 G
Phenylalanine: 0.712 G
Tyrosine: 0.616 G
Valine: 0.808 G
Arginine: 1.204 G
Histidine: 0.66 G
Alanine: 0.953 G
Glutamic acid: 2.553 G
Glycine: 0.997 G
Proline: 0.588 G
Serine: 0.644 G
Beef, New Zealand, imported, variety meats and by-products, tongue, 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.
OFFAL (EUROFIR) Index also *ORGAN MEAT* or underlying terms in facet C. e.g. liver, kidney, tongue, heart, trotters, giblets.
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]
TONGUE
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.
NEW ZEALAND US FDA 1995 Code: NZ
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 65.24 G
Energy: 243 KCAL
Energy: 1016 kJ
Protein: 17.77 G
Total lipid (fat): 19.09 G
Ash: 0.8 G
Calcium, Ca: 4 MG
Iron, Fe: 1.81 MG
Magnesium, Mg: 16 MG
Phosphorus, P: 150 MG
Potassium, K: 252 MG
Sodium, Na: 73 MG
Zinc, Zn: 2.7 MG
Copper, Cu: 0.12 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 2.5 UG
Thiamin: 0.065 MG
Riboflavin: 0.212 MG
Niacin: 2.996 MG
Pantothenic acid: 0.434 MG
Vitamin B-6: 0.094 MG
Vitamin B-12: 5.18 UG
Vitamin A, RAE: 12 UG
Retinol: 12 UG
Vitamin A, IU: 40 IU
Vitamin E (alpha-tocopherol): 0.95 MG
Vitamin D (D2 + D3), International Units: 14 IU
Vitamin D (D2 + D3): 0.3 UG
Vitamin D3 (cholecalciferol): 0.3 UG
Fatty acids, total saturated: 6.689 G
SFA 10:0: 0.011 G
SFA 12:0: 0.011 G
SFA 14:0: 0.438 G
SFA 16:0: 3.333 G
SFA 17:0: 0.307 G
SFA 18:0: 2.573 G
SFA 20:0: 0.016 G
Fatty acids, total monounsaturated: 6.656 G
MUFA 14:1: 0.079 G
MUFA 16:1: 0.518 G
MUFA 16:1 c: 0.43 G
MUFA 18:1: 6.032 G
MUFA 18:1 c: 5.334 G
MUFA 20:1: 0.027 G
Fatty acids, total polyunsaturated: 0.638 G
PUFA 18:2: 0.382 G
PUFA 18:2 n-6 c,c: 0.273 G
PUFA 18:2 CLAs: 0.109 G
PUFA 18:3: 0.134 G
PUFA 18:3 n-3 c,c,c (ALA): 0.134 G
PUFA 20:3: 0.015 G
PUFA 20:4 n-6: 0.015 G
PUFA 20:4: 0.031 G
PUFA 2:4 n-6: 0.031 G
PUFA 20:5 n-3 (EPA): 0.016 G
PUFA 22:5 n-3 (DPA): 0.042 G
Fatty acids, total trans: 0.785 G
Fatty acids, total trans-monoenoic: 0.785 G
TFA 16:1 t: 0.087 G
TFA 18:1 t: 0.698 G
Cholesterol: 81 MG
Tryptophan: 0.186 G
Threonine: 0.644 G
Isoleucine: 0.739 G
Leucine: 1.341 G
Lysine: 1.407 G
Methionine: 0.585 G
Phenylalanine: 0.691 G
Tyrosine: 0.598 G
Valine: 0.784 G
Arginine: 1.169 G
Histidine: 0.64 G
Alanine: 0.925 G
Glutamic acid: 2.478 G
Glycine: 0.968 G
Proline: 0.57 G
Serine: 0.625 G
Beef, New Zealand, imported, variety meats and by-products, tripe cooked, boiled
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.
OFFAL (EUROFIR) Index also *ORGAN MEAT* or underlying terms in facet C. e.g. liver, kidney, tongue, heart, trotters, giblets.
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]
STOMACH
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.
BOILED Cooked in boiling water at 100 degrees C (212 degrees F).
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.
NEW ZEALAND US FDA 1995 Code: NZ
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 77.71 G
Energy: 103 KCAL
Energy: 430 kJ
Protein: 19 G
Total lipid (fat): 2.98 G
Ash: 0.89 G
Calcium, Ca: 158 MG
Iron, Fe: 3.72 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 168 MG
Potassium, K: 102 MG
Sodium, Na: 40 MG
Zinc, Zn: 2.39 MG
Copper, Cu: 0.106 MG
Manganese, Mn: 6.066 MG
Selenium, Se: 4.3 UG
Thiamin: 0.022 MG
Riboflavin: 0.103 MG
Niacin: 2.616 MG
Pantothenic acid: 0.226 MG
Vitamin B-6: 0.013 MG
Vitamin B-12: 2.29 UG
Vitamin A, RAE: 6 UG
Retinol: 6 UG
Vitamin A, IU: 20 IU
Vitamin E (alpha-tocopherol): 0.51 MG
Vitamin D (D2 + D3), International Units: 10 IU
Vitamin D (D2 + D3): 0.3 UG
Vitamin D3 (cholecalciferol): 0.3 UG
Fatty acids, total saturated: 0.922 G
SFA 12:0: 0.001 G
SFA 14:0: 0.044 G
SFA 16:0: 0.408 G
SFA 17:0: 0.051 G
SFA 18:0: 0.407 G
SFA 20:0: 0.005 G
Fatty acids, total monounsaturated: 0.718 G
MUFA 14:1: 0.007 G
MUFA 16:1: 0.056 G
MUFA 16:1 c: 0.056 G
MUFA 18:1: 0.65 G
MUFA 18:1 c: 0.58 G
MUFA 20:1: 0.003 G
MUFA 22:1: 0.002 G
MUFA 22:1 c: 0.002 G
Fatty acids, total polyunsaturated: 0.159 G
PUFA 18:2: 0.069 G
PUFA 18:2 n-6 c,c: 0.05 G
PUFA 18:2 CLAs: 0.019 G
PUFA 18:3: 0.018 G
PUFA 18:3 n-3 c,c,c (ALA): 0.018 G
PUFA 20:3: 0.01 G
PUFA 20:4 n-6: 0.01 G
PUFA 20:4: 0.025 G
PUFA 2:4 n-6: 0.025 G
PUFA 20:5 n-3 (EPA): 0.012 G
PUFA 22:5 n-3 (DPA): 0.022 G
PUFA 22:6 n-3 (DHA): 0.004 G
Fatty acids, total trans: 0.07 G
Fatty acids, total trans-monoenoic: 0.07 G
TFA 18:1 t: 0.07 G
Cholesterol: 199 MG
Tryptophan: 0.199 G
Threonine: 0.688 G
Isoleucine: 0.79 G
Leucine: 1.433 G
Lysine: 1.504 G
Methionine: 0.625 G
Phenylalanine: 0.739 G
Tyrosine: 0.639 G
Valine: 0.839 G
Arginine: 1.25 G
Histidine: 0.684 G
Alanine: 0.989 G
Glutamic acid: 2.649 G
Glycine: 1.035 G
Proline: 0.61 G
Serine: 0.668 G
Beef, New Zealand, imported, variety meats and by-products, tripe uncooked, 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.
OFFAL (EUROFIR) Index also *ORGAN MEAT* or underlying terms in facet C. e.g. liver, kidney, tongue, heart, trotters, giblets.
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]
STOMACH
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.
NEW ZEALAND US FDA 1995 Code: NZ
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 82.19 G
Energy: 77 KCAL
Energy: 323 kJ
Protein: 14.86 G
Total lipid (fat): 1.98 G
Ash: 1.1 G
Calcium, Ca: 112 MG
Iron, Fe: 4.44 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 159 MG
Potassium, K: 217 MG
Sodium, Na: 81 MG
Zinc, Zn: 1.72 MG
Copper, Cu: 0.094 MG
Manganese, Mn: 4.055 MG
Selenium, Se: 3.1 UG
Thiamin: 0.051 MG
Riboflavin: 0.191 MG
Niacin: 7.943 MG
Pantothenic acid: 0.741 MG
Vitamin B-6: 0.035 MG
Vitamin B-12: 7.12 UG
Vitamin A, RAE: 6 UG
Retinol: 6 UG
Vitamin A, IU: 20 IU
Vitamin E (alpha-tocopherol): 0.45 MG
Vitamin D (D2 + D3), International Units: 8 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Fatty acids, total saturated: 1.02 G
SFA 10:0: 0.001 G
SFA 12:0: 0.001 G
SFA 14:0: 0.049 G
SFA 16:0: 0.449 G
SFA 17:0: 0.055 G
SFA 18:0: 0.45 G
SFA 20:0: 0.006 G
SFA 22:0: 0.005 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 0.77 G
MUFA 14:1: 0.007 G
MUFA 15:1: 0.002 G
MUFA 16:1: 0.055 G
MUFA 16:1 c: 0.039 G
MUFA 18:1: 0.703 G
MUFA 18:1 c: 0.617 G
MUFA 20:1: 0.004 G
MUFA 24:1 c: 0.002 G
Fatty acids, total polyunsaturated: 0.17 G
PUFA 18:2: 0.067 G
PUFA 18:2 n-6 c,c: 0.057 G
PUFA 18:2 CLAs: 0.011 G
PUFA 18:3: 0.022 G
PUFA 18:3 n-3 c,c,c (ALA): 0.021 G
PUFA 18:3 n-6 c,c,c: 0.001 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.011 G
PUFA 20:3 n-3: 0.002 G
PUFA 20:4 n-6: 0.009 G
PUFA 20:4: 0.027 G
PUFA 2:4 n-6: 0.027 G
PUFA 20:5 n-3 (EPA): 0.012 G
PUFA 22:5 n-3 (DPA): 0.023 G
PUFA 22:6 n-3 (DHA): 0.003 G
Fatty acids, total trans: 0.101 G
Fatty acids, total trans-monoenoic: 0.101 G
TFA 16:1 t: 0.016 G
TFA 18:1 t: 0.085 G
Cholesterol: 117 MG
Tryptophan: 0.156 G
Threonine: 0.538 G
Isoleucine: 0.618 G
Leucine: 1.121 G
Lysine: 1.176 G
Methionine: 0.489 G
Phenylalanine: 0.578 G
Tyrosine: 0.5 G
Valine: 0.656 G
Arginine: 0.977 G
Histidine: 0.535 G
Alanine: 0.773 G
Glutamic acid: 2.072 G
Glycine: 0.809 G
Proline: 0.477 G
Serine: 0.522 G
Beef, NFS
Water: 58.51 G
Energy: 231 KCAL
Protein: 27.13 G
Total lipid (fat): 13.04 G
Calcium, Ca: 18 MG
Iron, Fe: 2.66 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 217 MG
Potassium, K: 319 MG
Sodium, Na: 372 MG
Zinc, Zn: 5.75 MG
Copper, Cu: 0.075 MG
Selenium, Se: 27.7 UG
Thiamin: 0.067 MG
Riboflavin: 0.24 MG
Niacin: 6.189 MG
Vitamin B-6: 0.574 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 79.3 MG
Vitamin B-12: 2.28 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin E (alpha-tocopherol): 0.21 MG
Vitamin D (D2 + D3): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 5.224 G
SFA 10:0: 0.009 G
SFA 12:0: 0.011 G
SFA 14:0: 0.363 G
SFA 16:0: 2.917 G
SFA 18:0: 1.713 G
Fatty acids, total monounsaturated: 5.893 G
MUFA 16:1: 0.44 G
MUFA 18:1: 5.22 G
MUFA 20:1: 0.03 G
Fatty acids, total polyunsaturated: 0.565 G
PUFA 18:2: 0.452 G
PUFA 18:3: 0.039 G
PUFA 20:4: 0.049 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.008 G
PUFA 22:6 n-3 (DHA): 0.001 G
Cholesterol: 85 MG
Beef, noodles, and vegetables excluding carrots, broccoli, and dark-green leafy; gravy
Water: 72.14 G
Energy: 131 KCAL
Protein: 6.68 G
Total lipid (fat): 5.05 G
Carbohydrate, by difference: 14.94 G
Fiber, total dietary: 1 G
Sugars, Total: 0.7 G
Calcium, Ca: 13 MG
Iron, Fe: 1.12 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 75 MG
Potassium, K: 97 MG
Sodium, Na: 305 MG
Zinc, Zn: 1.08 MG
Copper, Cu: 0.068 MG
Selenium, Se: 15.1 UG
Vitamin C, total ascorbic acid: 0.7 MG
Thiamin: 0.151 MG
Riboflavin: 0.11 MG
Niacin: 1.872 MG
Vitamin B-6: 0.095 MG
Folate, total: 45 UG
Folic acid: 34 UG
Folate, food: 10 UG
Folate, DFE: 69 UG
Choline, total: 31.3 MG
Vitamin B-12: 0.27 UG
Vitamin A, RAE: 6 UG
Retinol: 3 UG
Carotene, beta: 25 UG
Carotene, alpha: 6 UG
Cryptoxanthin, beta: 11 UG
Lutein + zeaxanthin: 124 UG
Vitamin E (alpha-tocopherol): 0.52 MG
Vitamin D (D2 + D3): 0.1 UG
Vitamin K (phylloquinone): 6.1 UG
Fatty acids, total saturated: 1.121 G
SFA 10:0: 0.003 G
SFA 12:0: 0.003 G
SFA 14:0: 0.043 G
SFA 16:0: 0.792 G
SFA 18:0: 0.261 G
Fatty acids, total monounsaturated: 1.929 G
MUFA 16:1: 0.109 G
MUFA 18:1: 1.798 G
MUFA 20:1: 0.02 G
Fatty acids, total polyunsaturated: 1.302 G
PUFA 18:2: 1.157 G
PUFA 18:3: 0.135 G
PUFA 20:4: 0.005 G
PUFA 22:5 n-3 (DPA): 0.002 G
Cholesterol: 26 MG
Beef, noodles, and vegetables excluding carrots, broccoli, and dark-green leafy; mushroom sauce
Water: 72.49 G
Energy: 129 KCAL
Protein: 6.63 G
Total lipid (fat): 5.03 G
Carbohydrate, by difference: 14.63 G
Fiber, total dietary: 1.1 G
Sugars, Total: 1.08 G
Calcium, Ca: 23 MG
Iron, Fe: 1.06 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 79 MG
Potassium, K: 108 MG
Sodium, Na: 310 MG
Zinc, Zn: 1.05 MG
Copper, Cu: 0.064 MG
Selenium, Se: 14.8 UG
Vitamin C, total ascorbic acid: 0.6 MG
Thiamin: 0.141 MG
Riboflavin: 0.104 MG
Niacin: 1.76 MG
Vitamin B-6: 0.091 MG
Folate, total: 41 UG
Folic acid: 32 UG
Folate, food: 10 UG
Folate, DFE: 64 UG
Choline, total: 32 MG
Vitamin B-12: 0.3 UG
Vitamin A, RAE: 10 UG
Retinol: 8 UG
Carotene, beta: 23 UG
Carotene, alpha: 6 UG
Cryptoxanthin, beta: 10 UG
Lutein + zeaxanthin: 115 UG
Vitamin E (alpha-tocopherol): 0.5 MG
Vitamin D (D2 + D3): 0.2 UG
Vitamin K (phylloquinone): 9.9 UG
Fatty acids, total saturated: 1.156 G
SFA 4:0: 0.006 G
SFA 6:0: 0.004 G
SFA 8:0: 0.003 G
SFA 10:0: 0.009 G
SFA 12:0: 0.009 G
SFA 14:0: 0.062 G
SFA 16:0: 0.762 G
SFA 18:0: 0.273 G
Fatty acids, total monounsaturated: 1.675 G
MUFA 16:1: 0.076 G
MUFA 18:1: 1.581 G
MUFA 20:1: 0.019 G
Fatty acids, total polyunsaturated: 1.633 G
PUFA 18:2: 1.444 G
PUFA 18:3: 0.182 G
PUFA 20:4: 0.003 G
PUFA 22:5 n-3 (DPA): 0.002 G
Cholesterol: 24 MG
Beef, noodles, and vegetables excluding carrots, broccoli, and dark-green leafy; no sauce
Water: 66.73 G
Energy: 151 KCAL
Protein: 8.78 G
Total lipid (fat): 4.91 G
Carbohydrate, by difference: 18.29 G
Fiber, total dietary: 1.4 G
Sugars, Total: 0.84 G
Calcium, Ca: 14 MG
Iron, Fe: 1.48 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 94 MG
Potassium, K: 116 MG
Sodium, Na: 300 MG
Zinc, Zn: 1.44 MG
Copper, Cu: 0.085 MG
Selenium, Se: 20.3 UG
Vitamin C, total ascorbic acid: 0.9 MG
Thiamin: 0.195 MG
Riboflavin: 0.13 MG
Niacin: 2.428 MG
Vitamin B-6: 0.12 MG
Folate, total: 59 UG
Folic acid: 46 UG
Folate, food: 13 UG
Folate, DFE: 92 UG
Choline, total: 40.9 MG
Vitamin B-12: 0.36 UG
Vitamin A, RAE: 7 UG
Retinol: 4 UG
Carotene, beta: 34 UG
Carotene, alpha: 9 UG
Cryptoxanthin, beta: 15 UG
Lutein + zeaxanthin: 167 UG
Vitamin E (alpha-tocopherol): 0.51 MG
Vitamin D (D2 + D3): 0.1 UG
Vitamin K (phylloquinone): 7 UG
Fatty acids, total saturated: 1.153 G
SFA 10:0: 0.003 G
SFA 12:0: 0.003 G
SFA 14:0: 0.052 G
SFA 16:0: 0.798 G
SFA 18:0: 0.279 G
Fatty acids, total monounsaturated: 1.848 G
MUFA 16:1: 0.103 G
MUFA 18:1: 1.729 G
MUFA 20:1: 0.016 G
Fatty acids, total polyunsaturated: 1.225 G
PUFA 18:2: 1.085 G
PUFA 18:3: 0.13 G
PUFA 20:4: 0.005 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.003 G
Cholesterol: 34 MG
Beef, noodles, and vegetables excluding carrots, broccoli, and dark-green leafy; soy-based sauce
Water: 73.53 G
Energy: 139 KCAL
Protein: 10.39 G
Total lipid (fat): 7.64 G
Carbohydrate, by difference: 7.41 G
Fiber, total dietary: 0.9 G
Sugars, Total: 1.43 G
Calcium, Ca: 18 MG
Iron, Fe: 1.12 MG
Magnesium, Mg: 15 MG
Phosphorus, P: 84 MG
Potassium, K: 192 MG
Sodium, Na: 207 MG
Zinc, Zn: 1.72 MG
Copper, Cu: 0.08 MG
Selenium, Se: 11.5 UG
Vitamin C, total ascorbic acid: 11.4 MG
Thiamin: 0.05 MG
Riboflavin: 0.099 MG
Niacin: 2.106 MG
Vitamin B-6: 0.202 MG
Folate, total: 14 UG
Folate, food: 14 UG
Folate, DFE: 14 UG
Choline, total: 39.9 MG
Vitamin B-12: 0.51 UG
Vitamin A, RAE: 8 UG
Carotene, beta: 94 UG
Carotene, alpha: 8 UG
Cryptoxanthin, beta: 1 UG
Lutein + zeaxanthin: 165 UG
Vitamin E (alpha-tocopherol): 1.04 MG
Vitamin K (phylloquinone): 24.1 UG
Fatty acids, total saturated: 1.696 G
SFA 10:0: 0.006 G
SFA 12:0: 0.006 G
SFA 14:0: 0.082 G
SFA 16:0: 1.128 G
SFA 18:0: 0.435 G
Fatty acids, total monounsaturated: 3.096 G
MUFA 16:1: 0.13 G
MUFA 18:1: 2.925 G
MUFA 20:1: 0.038 G
Fatty acids, total polyunsaturated: 2.11 G
PUFA 18:2: 1.835 G
PUFA 18:3: 0.261 G
PUFA 20:4: 0.007 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.005 G
Cholesterol: 26 MG
Beef, noodles, and vegetables excluding carrots, broccoli, and dark-green leafy; tomato-based sauce
Water: 71.95 G
Energy: 130 KCAL
Protein: 6.77 G
Total lipid (fat): 5.07 G
Carbohydrate, by difference: 14.86 G
Fiber, total dietary: 1.4 G
Sugars, Total: 1.56 G
Calcium, Ca: 14 MG
Iron, Fe: 1.35 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 76 MG
Potassium, K: 164 MG
Sodium, Na: 306 MG
Zinc, Zn: 1.12 MG
Copper, Cu: 0.093 MG
Selenium, Se: 15.1 UG
Vitamin C, total ascorbic acid: 2.5 MG
Thiamin: 0.15 MG
Riboflavin: 0.113 MG
Niacin: 2.049 MG
Vitamin B-6: 0.114 MG
Folate, total: 46 UG
Folic acid: 34 UG
Folate, food: 12 UG
Folate, DFE: 70 UG
Choline, total: 32.7 MG
Vitamin B-12: 0.27 UG
Vitamin A, RAE: 11 UG
Retinol: 3 UG
Carotene, beta: 94 UG
Carotene, alpha: 6 UG
Cryptoxanthin, beta: 12 UG
Lycopene: 3698 UG
Lutein + zeaxanthin: 129 UG
Vitamin E (alpha-tocopherol): 0.98 MG
Vitamin D (D2 + D3): 0.1 UG
Vitamin K (phylloquinone): 7.4 UG
Fatty acids, total saturated: 1.046 G
SFA 10:0: 0.003 G
SFA 12:0: 0.003 G
SFA 14:0: 0.039 G
SFA 16:0: 0.731 G
SFA 18:0: 0.248 G
Fatty acids, total monounsaturated: 1.925 G
MUFA 16:1: 0.081 G
MUFA 18:1: 1.822 G
MUFA 20:1: 0.021 G
Fatty acids, total polyunsaturated: 1.486 G
PUFA 18:2: 1.317 G
PUFA 18:3: 0.161 G
PUFA 20:4: 0.003 G
PUFA 22:5 n-3 (DPA): 0.002 G
Cholesterol: 25 MG
Beef, noodles, and vegetables including carrots, broccoli, and/or dark-green leafy; gravy
Water: 73.28 G
Energy: 127 KCAL
Protein: 6.65 G
Total lipid (fat): 5.04 G
Carbohydrate, by difference: 13.81 G
Fiber, total dietary: 1.1 G
Sugars, Total: 0.75 G
Calcium, Ca: 15 MG
Iron, Fe: 1.12 MG
Magnesium, Mg: 15 MG
Phosphorus, P: 72 MG
Potassium, K: 92 MG
Sodium, Na: 305 MG
Zinc, Zn: 1.06 MG
Copper, Cu: 0.069 MG
Selenium, Se: 15.1 UG
Vitamin C, total ascorbic acid: 3.8 MG
Thiamin: 0.152 MG
Riboflavin: 0.107 MG
Niacin: 1.799 MG
Vitamin B-6: 0.1 MG
Folate, total: 45 UG
Folic acid: 34 UG
Folate, food: 11 UG
Folate, DFE: 69 UG
Choline, total: 30.3 MG
Vitamin B-12: 0.27 UG
Vitamin A, RAE: 83 UG
Retinol: 3 UG
Carotene, beta: 786 UG
Carotene, alpha: 333 UG
Lutein + zeaxanthin: 175 UG
Vitamin E (alpha-tocopherol): 0.72 MG
Vitamin D (D2 + D3): 0.1 UG
Vitamin K (phylloquinone): 11.8 UG
Fatty acids, total saturated: 1.12 G
SFA 10:0: 0.003 G
SFA 12:0: 0.004 G
SFA 14:0: 0.044 G
SFA 16:0: 0.79 G
SFA 18:0: 0.261 G
Fatty acids, total monounsaturated: 1.915 G
MUFA 16:1: 0.11 G
MUFA 18:1: 1.783 G
MUFA 20:1: 0.02 G
Fatty acids, total polyunsaturated: 1.301 G
PUFA 18:2: 1.154 G
PUFA 18:3: 0.138 G
PUFA 20:4: 0.005 G
PUFA 22:5 n-3 (DPA): 0.002 G
Cholesterol: 26 MG
Beef, noodles, and vegetables including carrots, broccoli, and/or dark-green leafy; mushroom sauce
Water: 73.52 G
Energy: 125 KCAL
Protein: 6.6 G
Total lipid (fat): 5.06 G
Carbohydrate, by difference: 13.58 G
Fiber, total dietary: 1.2 G
Sugars, Total: 1.13 G
Calcium, Ca: 25 MG
Iron, Fe: 1.06 MG
Magnesium, Mg: 15 MG
Phosphorus, P: 76 MG
Potassium, K: 103 MG
Sodium, Na: 303 MG
Zinc, Zn: 1.03 MG
Copper, Cu: 0.065 MG
Selenium, Se: 14.8 UG
Vitamin C, total ascorbic acid: 3.5 MG
Thiamin: 0.143 MG
Riboflavin: 0.102 MG
Niacin: 1.692 MG
Vitamin B-6: 0.096 MG
Folate, total: 42 UG
Folic acid: 32 UG
Folate, food: 10 UG
Folate, DFE: 64 UG
Choline, total: 31.1 MG
Vitamin B-12: 0.3 UG
Vitamin A, RAE: 82 UG
Retinol: 8 UG
Carotene, beta: 729 UG
Carotene, alpha: 309 UG
Lutein + zeaxanthin: 163 UG
Vitamin E (alpha-tocopherol): 0.69 MG
Vitamin D (D2 + D3): 0.2 UG
Vitamin K (phylloquinone): 15.2 UG
Fatty acids, total saturated: 1.16 G
SFA 4:0: 0.006 G
SFA 6:0: 0.004 G
SFA 8:0: 0.003 G
SFA 10:0: 0.009 G
SFA 12:0: 0.01 G
SFA 14:0: 0.062 G
SFA 16:0: 0.765 G
SFA 18:0: 0.273 G
Fatty acids, total monounsaturated: 1.678 G
MUFA 16:1: 0.077 G
MUFA 18:1: 1.583 G
MUFA 20:1: 0.019 G
Fatty acids, total polyunsaturated: 1.648 G
PUFA 18:2: 1.455 G
PUFA 18:3: 0.186 G
PUFA 20:4: 0.003 G
PUFA 22:5 n-3 (DPA): 0.002 G
Cholesterol: 24 MG
Beef, noodles, and vegetables including carrots, broccoli, and/or dark-green leafy; no sauce
Water: 68.02 G
Energy: 148 KCAL
Protein: 8.71 G
Total lipid (fat): 5.19 G
Carbohydrate, by difference: 16.71 G
Fiber, total dietary: 1.5 G
Sugars, Total: 0.91 G
Calcium, Ca: 17 MG
Iron, Fe: 1.48 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 90 MG
Potassium, K: 109 MG
Sodium, Na: 317 MG
Zinc, Zn: 1.4 MG
Copper, Cu: 0.086 MG
Selenium, Se: 20.3 UG
Vitamin C, total ascorbic acid: 5.1 MG
Thiamin: 0.197 MG
Riboflavin: 0.125 MG
Niacin: 2.322 MG
Vitamin B-6: 0.126 MG
Folate, total: 60 UG
Folic acid: 46 UG
Folate, food: 14 UG
Folate, DFE: 93 UG
Choline, total: 39.5 MG
Vitamin B-12: 0.36 UG
Vitamin A, RAE: 112 UG
Retinol: 4 UG
Carotene, beta: 1059 UG
Carotene, alpha: 449 UG
Lutein + zeaxanthin: 236 UG
Vitamin E (alpha-tocopherol): 0.82 MG
Vitamin D (D2 + D3): 0.1 UG
Vitamin K (phylloquinone): 14.9 UG
Fatty acids, total saturated: 1.189 G
SFA 10:0: 0.003 G
SFA 12:0: 0.004 G
SFA 14:0: 0.053 G
SFA 16:0: 0.823 G
SFA 18:0: 0.287 G
Fatty acids, total monounsaturated: 1.944 G
MUFA 16:1: 0.104 G
MUFA 18:1: 1.821 G
MUFA 20:1: 0.018 G
Fatty acids, total polyunsaturated: 1.341 G
PUFA 18:2: 1.184 G
PUFA 18:3: 0.147 G
PUFA 20:4: 0.005 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.003 G
Cholesterol: 34 MG
Beef, noodles, and vegetables including carrots, broccoli, and/or dark-green leafy; soy-based sauce
Water: 73.43 G
Energy: 139 KCAL
Protein: 10.31 G
Total lipid (fat): 7.58 G
Carbohydrate, by difference: 7.6 G
Fiber, total dietary: 1.2 G
Sugars, Total: 1.29 G
Calcium, Ca: 23 MG
Iron, Fe: 1.08 MG
Magnesium, Mg: 15 MG
Phosphorus, P: 86 MG
Potassium, K: 202 MG
Sodium, Na: 216 MG
Zinc, Zn: 1.72 MG
Copper, Cu: 0.055 MG
Selenium, Se: 10.5 UG
Vitamin C, total ascorbic acid: 12.6 MG
Thiamin: 0.052 MG
Riboflavin: 0.083 MG
Niacin: 1.932 MG
Vitamin B-6: 0.202 MG
Folate, total: 17 UG
Folate, food: 17 UG
Folate, DFE: 17 UG
Choline, total: 40.2 MG
Vitamin B-12: 0.5 UG
Vitamin A, RAE: 116 UG
Carotene, beta: 1140 UG
Carotene, alpha: 501 UG
Lutein + zeaxanthin: 232 UG
Vitamin E (alpha-tocopherol): 1.09 MG
Vitamin K (phylloquinone): 30.2 UG
Fatty acids, total saturated: 1.681 G
SFA 10:0: 0.006 G
SFA 12:0: 0.006 G
SFA 14:0: 0.082 G
SFA 16:0: 1.117 G
SFA 18:0: 0.431 G
Fatty acids, total monounsaturated: 3.069 G
MUFA 16:1: 0.128 G
MUFA 18:1: 2.9 G
MUFA 20:1: 0.037 G
Fatty acids, total polyunsaturated: 2.075 G
PUFA 18:2: 1.808 G
PUFA 18:3: 0.255 G
PUFA 20:4: 0.007 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.005 G
Cholesterol: 26 MG
Beef, noodles, and vegetables including carrots, broccoli, and/or dark-green leafy; tomato-based sauce
Water: 73.07 G
Energy: 126 KCAL
Protein: 6.74 G
Total lipid (fat): 5.06 G
Carbohydrate, by difference: 13.74 G
Fiber, total dietary: 1.5 G
Sugars, Total: 1.62 G
Calcium, Ca: 16 MG
Iron, Fe: 1.35 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 74 MG
Potassium, K: 159 MG
Sodium, Na: 310 MG
Zinc, Zn: 1.1 MG
Copper, Cu: 0.094 MG
Selenium, Se: 15.1 UG
Vitamin C, total ascorbic acid: 5.6 MG
Thiamin: 0.151 MG
Riboflavin: 0.11 MG
Niacin: 1.976 MG
Vitamin B-6: 0.119 MG
Folate, total: 47 UG
Folic acid: 34 UG
Folate, food: 13 UG
Folate, DFE: 71 UG
Choline, total: 31.8 MG
Vitamin B-12: 0.27 UG
Vitamin A, RAE: 88 UG
Retinol: 3 UG
Carotene, beta: 850 UG
Carotene, alpha: 331 UG
Cryptoxanthin, beta: 1 UG
Lycopene: 3698 UG
Lutein + zeaxanthin: 180 UG
Vitamin E (alpha-tocopherol): 1.18 MG
Vitamin D (D2 + D3): 0.1 UG
Vitamin K (phylloquinone): 13 UG
Fatty acids, total saturated: 1.045 G
SFA 10:0: 0.003 G
SFA 12:0: 0.003 G
SFA 14:0: 0.04 G
SFA 16:0: 0.73 G
SFA 18:0: 0.248 G
Fatty acids, total monounsaturated: 1.91 G
MUFA 16:1: 0.081 G
MUFA 18:1: 1.807 G
MUFA 20:1: 0.021 G
Fatty acids, total polyunsaturated: 1.485 G
PUFA 18:2: 1.313 G
PUFA 18:3: 0.164 G
PUFA 20:4: 0.003 G
PUFA 22:5 n-3 (DPA): 0.002 G
Cholesterol: 25 MG
Beef, oxtails
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, plate steak, boneless, inside skirt, separable lean and fat, trimmed to 0 fat, all grades, cooked, grilled
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
SHORT PLATE
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 56.07 G
Energy: 245 KCAL
Energy: 1026 kJ
Protein: 29.36 G
Total lipid (fat): 14.2 G
Ash: 1.04 G
Calcium, Ca: 7 MG
Iron, Fe: 2.44 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 168 MG
Potassium, K: 298 MG
Sodium, Na: 63 MG
Zinc, Zn: 8.06 MG
Copper, Cu: 0.108 MG
Manganese, Mn: 0.108 MG
Selenium, Se: 33.3 UG
Thiamin: 0.083 MG
Riboflavin: 0.348 MG
Niacin: 6.338 MG
Pantothenic acid: 0.683 MG
Vitamin B-6: 0.483 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 60.3 MG
Betaine: 13 MG
Vitamin B-12: 2.91 UG
Vitamin A, RAE: 7 UG
Retinol: 7 UG
Vitamin A, IU: 24 IU
Vitamin E (alpha-tocopherol): 0.1 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): 1.6 UG
Fatty acids, total saturated: 5.057 G
SFA 10:0: 0.008 G
SFA 12:0: 0.007 G
SFA 14:0: 0.345 G
SFA 15:0: 0.061 G
SFA 16:0: 2.868 G
SFA 17:0: 0.148 G
SFA 18:0: 1.606 G
SFA 20:0: 0.002 G
SFA 24:0: 0.01 G
Fatty acids, total monounsaturated: 6.278 G
MUFA 14:1: 0.097 G
MUFA 15:1: 0.051 G
MUFA 16:1: 0.509 G
MUFA 16:1 c: 0.489 G
MUFA 17:1: 0.127 G
MUFA 18:1: 5.479 G
MUFA 18:1 c: 4.859 G
MUFA 20:1: 0.015 G
Fatty acids, total polyunsaturated: 0.616 G
PUFA 18:2: 0.501 G
PUFA 18:2 n-6 c,c: 0.442 G
PUFA 18:2 CLAs: 0.043 G
PUFA 18:3: 0.011 G
PUFA 18:3 n-3 c,c,c (ALA): 0.011 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:3: 0.021 G
PUFA 20:4 n-6: 0.021 G
PUFA 20:4: 0.067 G
PUFA 22:5 n-3 (DPA): 0.015 G
Fatty acids, total trans: 0.657 G
Fatty acids, total trans-monoenoic: 0.641 G
TFA 16:1 t: 0.02 G
TFA 18:1 t: 0.62 G
TFA 18:2 t not further defined: 0.017 G
Fatty acids, total trans-polyenoic: 0.017 G
Cholesterol: 92 MG
Tryptophan: 0.329 G
Threonine: 1.384 G
Isoleucine: 1.368 G
Leucine: 2.531 G
Lysine: 2.813 G
Methionine: 0.794 G
Cystine: 0.299 G
Phenylalanine: 1.178 G
Tyrosine: 1.094 G
Valine: 1.468 G
Arginine: 1.999 G
Histidine: 1.101 G
Alanine: 1.82 G
Aspartic acid: 2.861 G
Glutamic acid: 4.801 G
Glycine: 1.445 G
Proline: 1.317 G
Serine: 1.209 G
Hydroxyproline: 0.201 G
Beef, plate steak, boneless, inside skirt, 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
SHORT PLATE
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 67.25 G
Energy: 187 KCAL
Energy: 782 kJ
Protein: 20.38 G
Total lipid (fat): 11.71 G
Ash: 0.92 G
Calcium, Ca: 6 MG
Iron, Fe: 1.71 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 145 MG
Potassium, K: 262 MG
Sodium, Na: 64 MG
Zinc, Zn: 5.99 MG
Copper, Cu: 0.085 MG
Manganese, Mn: 0.085 MG
Selenium, Se: 22.2 UG
Thiamin: 0.055 MG
Riboflavin: 0.289 MG
Niacin: 5.241 MG
Pantothenic acid: 0.594 MG
Vitamin B-6: 0.421 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 44.4 MG
Betaine: 12.4 MG
Vitamin B-12: 2.31 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 13 IU
Vitamin E (alpha-tocopherol): 0.15 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: 4.626 G
SFA 10:0: 0.007 G
SFA 12:0: 0.007 G
SFA 14:0: 0.309 G
SFA 15:0: 0.054 G
SFA 16:0: 2.542 G
SFA 17:0: 0.136 G
SFA 18:0: 1.558 G
SFA 20:0: 0.004 G
SFA 24:0: 0.009 G
Fatty acids, total monounsaturated: 5.431 G
MUFA 14:1: 0.077 G
MUFA 15:1: 0.037 G
MUFA 16:1: 0.398 G
MUFA 16:1 c: 0.379 G
MUFA 17:1: 0.105 G
MUFA 18:1: 4.795 G
MUFA 18:1 c: 4.207 G
MUFA 20:1: 0.019 G
Fatty acids, total polyunsaturated: 0.548 G
PUFA 18:2: 0.449 G
PUFA 18:2 n-6 c,c: 0.384 G
PUFA 18:2 CLAs: 0.045 G
PUFA 18:3: 0.015 G
PUFA 18:3 n-3 c,c,c (ALA): 0.015 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.016 G
PUFA 20:4 n-6: 0.016 G
PUFA 20:4: 0.052 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.011 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.628 G
Fatty acids, total trans-monoenoic: 0.608 G
TFA 16:1 t: 0.019 G
TFA 18:1 t: 0.589 G
TFA 18:2 t not further defined: 0.021 G
Fatty acids, total trans-polyenoic: 0.021 G
Cholesterol: 65 MG
Tryptophan: 0.228 G
Threonine: 0.961 G
Isoleucine: 0.949 G
Leucine: 1.757 G
Lysine: 1.953 G
Methionine: 0.552 G
Cystine: 0.208 G
Phenylalanine: 0.818 G
Tyrosine: 0.76 G
Valine: 1.019 G
Arginine: 1.388 G
Histidine: 0.764 G
Alanine: 1.264 G
Aspartic acid: 1.986 G
Glutamic acid: 3.333 G
Glycine: 1.003 G
Proline: 0.914 G
Serine: 0.839 G
Hydroxyproline: 0.139 G
Beef, plate steak, boneless, inside skirt, separable lean and fat, trimmed to 0 fat, choice, cooked, grilled
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.
HEAT-TREATED
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
SHORT PLATE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 55.35 G
Energy: 253 KCAL
Energy: 1060 kJ
Protein: 28.9 G
Total lipid (fat): 15.3 G
Ash: 1.01 G
Calcium, Ca: 7 MG
Iron, Fe: 2.48 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 165 MG
Potassium, K: 293 MG
Sodium, Na: 63 MG
Zinc, Zn: 7.95 MG
Copper, Cu: 0.105 MG
Manganese, Mn: 0.105 MG
Selenium, Se: 32.9 UG
Thiamin: 0.088 MG
Riboflavin: 0.35 MG
Niacin: 6.224 MG
Pantothenic acid: 0.692 MG
Vitamin B-6: 0.462 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 60.2 MG
Betaine: 13.3 MG
Vitamin B-12: 3.06 UG
Vitamin A, RAE: 7 UG
Retinol: 7 UG
Vitamin A, IU: 24 IU
Vitamin E (alpha-tocopherol): 0.11 MG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 5.554 G
SFA 10:0: 0.009 G
SFA 12:0: 0.007 G
SFA 14:0: 0.379 G
SFA 15:0: 0.07 G
SFA 16:0: 3.148 G
SFA 17:0: 0.171 G
SFA 18:0: 1.756 G
SFA 20:0: 0.003 G
SFA 24:0: 0.011 G
Fatty acids, total monounsaturated: 6.927 G
MUFA 14:1: 0.106 G
MUFA 15:1: 0.047 G
MUFA 16:1: 0.564 G
MUFA 16:1 c: 0.543 G
MUFA 17:1: 0.147 G
MUFA 18:1: 6.048 G
MUFA 18:1 c: 5.362 G
MUFA 20:1: 0.016 G
Fatty acids, total polyunsaturated: 0.665 G
PUFA 18:2: 0.548 G
PUFA 18:2 n-6 c,c: 0.484 G
PUFA 18:2 CLAs: 0.047 G
PUFA 18:3: 0.012 G
PUFA 18:3 n-3 c,c,c (ALA): 0.012 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:3: 0.019 G
PUFA 20:4 n-6: 0.019 G
PUFA 20:4: 0.071 G
PUFA 22:5 n-3 (DPA): 0.014 G
Fatty acids, total trans: 0.724 G
Fatty acids, total trans-monoenoic: 0.707 G
TFA 16:1 t: 0.021 G
TFA 18:1 t: 0.686 G
TFA 18:2 t not further defined: 0.017 G
Fatty acids, total trans-polyenoic: 0.017 G
Cholesterol: 93 MG
Tryptophan: 0.324 G
Threonine: 1.355 G
Isoleucine: 1.343 G
Leucine: 2.468 G
Lysine: 2.733 G
Methionine: 0.779 G
Cystine: 0.291 G
Phenylalanine: 1.153 G
Tyrosine: 1.069 G
Valine: 1.444 G
Arginine: 1.951 G
Histidine: 1.064 G
Alanine: 1.786 G
Aspartic acid: 2.791 G
Glutamic acid: 4.701 G
Glycine: 1.425 G
Proline: 1.288 G
Serine: 1.181 G
Hydroxyproline: 0.197 G
Beef, plate steak, boneless, inside skirt, 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
SHORT PLATE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 66.55 G
Energy: 195 KCAL
Energy: 817 kJ
Protein: 20.06 G
Total lipid (fat): 12.78 G
Ash: 0.91 G
Calcium, Ca: 6 MG
Iron, Fe: 1.7 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 144 MG
Potassium, K: 254 MG
Sodium, Na: 65 MG
Zinc, Zn: 5.97 MG
Copper, Cu: 0.084 MG
Manganese, Mn: 0.084 MG
Selenium, Se: 23.1 UG
Thiamin: 0.053 MG
Riboflavin: 0.275 MG
Niacin: 5.076 MG
Pantothenic acid: 0.621 MG
Vitamin B-6: 0.422 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 45.7 MG
Betaine: 13 MG
Vitamin B-12: 2.46 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 13 IU
Vitamin E (alpha-tocopherol): 0.17 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: 5.034 G
SFA 10:0: 0.007 G
SFA 12:0: 0.008 G
SFA 14:0: 0.333 G
SFA 15:0: 0.062 G
SFA 16:0: 2.771 G
SFA 17:0: 0.154 G
SFA 18:0: 1.686 G
SFA 20:0: 0.004 G
SFA 24:0: 0.009 G
Fatty acids, total monounsaturated: 6.01 G
MUFA 14:1: 0.083 G
MUFA 15:1: 0.038 G
MUFA 16:1: 0.441 G
MUFA 16:1 c: 0.42 G
MUFA 17:1: 0.121 G
MUFA 18:1: 5.307 G
MUFA 18:1 c: 4.665 G
MUFA 20:1: 0.02 G
Fatty acids, total polyunsaturated: 0.596 G
PUFA 18:2: 0.491 G
PUFA 18:2 n-6 c,c: 0.42 G
PUFA 18:2 CLAs: 0.049 G
PUFA 18:3: 0.015 G
PUFA 18:3 n-3 c,c,c (ALA): 0.015 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.017 G
PUFA 20:4 n-6: 0.017 G
PUFA 20:4: 0.056 G
PUFA 20:5 n-3 (EPA): 0.004 G
PUFA 22:5 n-3 (DPA): 0.011 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.685 G
Fatty acids, total trans-monoenoic: 0.663 G
TFA 16:1 t: 0.021 G
TFA 18:1 t: 0.642 G
TFA 18:2 t not further defined: 0.022 G
Fatty acids, total trans-polyenoic: 0.022 G
Cholesterol: 65 MG
Tryptophan: 0.225 G
Threonine: 0.94 G
Isoleucine: 0.932 G
Leucine: 1.713 G
Lysine: 1.897 G
Methionine: 0.54 G
Cystine: 0.202 G
Phenylalanine: 0.8 G
Tyrosine: 0.742 G
Valine: 1.002 G
Arginine: 1.354 G
Histidine: 0.738 G
Alanine: 1.24 G
Aspartic acid: 1.937 G
Glutamic acid: 3.263 G
Glycine: 0.989 G
Proline: 0.894 G
Serine: 0.819 G
Hydroxyproline: 0.137 G
Beef, plate steak, boneless, inside skirt, separable lean and fat, trimmed to 0 fat, select, cooked, grilled
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.
HEAT-TREATED
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
SHORT PLATE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 57.16 G
Energy: 233 KCAL
Energy: 975 kJ
Protein: 30.06 G
Total lipid (fat): 12.54 G
Ash: 1.08 G
Calcium, Ca: 7 MG
Iron, Fe: 2.34 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 173 MG
Potassium, K: 307 MG
Sodium, Na: 61 MG
Zinc, Zn: 8.33 MG
Copper, Cu: 0.106 MG
Manganese, Mn: 0.106 MG
Selenium, Se: 34.3 UG
Thiamin: 0.078 MG
Riboflavin: 0.346 MG
Niacin: 6.509 MG
Pantothenic acid: 0.674 MG
Vitamin B-6: 0.515 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 60.4 MG
Betaine: 12.7 MG
Vitamin B-12: 2.7 UG
Vitamin A, RAE: 8 UG
Retinol: 8 UG
Vitamin A, IU: 25 IU
Vitamin E (alpha-tocopherol): 0.07 MG
Vitamin D (D2 + D3), International Units: 5 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 4.311 G
SFA 10:0: 0.006 G
SFA 12:0: 0.008 G
SFA 14:0: 0.295 G
SFA 15:0: 0.048 G
SFA 16:0: 2.448 G
SFA 17:0: 0.113 G
SFA 18:0: 1.383 G
SFA 20:0: 0.002 G
SFA 24:0: 0.009 G
Fatty acids, total monounsaturated: 5.304 G
MUFA 14:1: 0.084 G
MUFA 15:1: 0.058 G
MUFA 16:1: 0.427 G
MUFA 16:1 c: 0.408 G
MUFA 17:1: 0.097 G
MUFA 18:1: 4.626 G
MUFA 18:1 c: 4.104 G
MUFA 20:1: 0.012 G
Fatty acids, total polyunsaturated: 0.543 G
PUFA 18:2: 0.43 G
PUFA 18:2 n-6 c,c: 0.379 G
PUFA 18:2 CLAs: 0.036 G
PUFA 18:3: 0.009 G
PUFA 18:3 n-3 c,c,c (ALA): 0.009 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:3: 0.024 G
PUFA 20:4 n-6: 0.024 G
PUFA 20:4: 0.062 G
PUFA 22:5 n-3 (DPA): 0.017 G
Fatty acids, total trans: 0.557 G
Fatty acids, total trans-monoenoic: 0.541 G
TFA 16:1 t: 0.019 G
TFA 18:1 t: 0.522 G
TFA 18:2 t not further defined: 0.016 G
Fatty acids, total trans-polyenoic: 0.016 G
Cholesterol: 91 MG
Tryptophan: 0.337 G
Threonine: 1.444 G
Isoleucine: 1.426 G
Leucine: 2.663 G
Lysine: 2.973 G
Methionine: 0.831 G
Cystine: 0.315 G
Phenylalanine: 1.227 G
Tyrosine: 1.152 G
Valine: 1.524 G
Arginine: 2.102 G
Histidine: 1.176 G
Alanine: 1.892 G
Aspartic acid: 3.006 G
Glutamic acid: 5.02 G
Glycine: 1.488 G
Proline: 1.387 G
Serine: 1.274 G
Hydroxyproline: 0.205 G
Beef, plate steak, boneless, inside skirt, 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
SHORT PLATE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 68.31 G
Energy: 174 KCAL
Energy: 730 kJ
Protein: 20.87 G
Total lipid (fat): 10.11 G
Ash: 0.94 G
Calcium, Ca: 6 MG
Iron, Fe: 1.73 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 149 MG
Potassium, K: 283 MG
Sodium, Na: 65 MG
Zinc, Zn: 6.2 MG
Copper, Cu: 0.081 MG
Manganese, Mn: 0.081 MG
Selenium, Se: 21.4 UG
Thiamin: 0.058 MG
Riboflavin: 0.31 MG
Niacin: 5.49 MG
Pantothenic acid: 0.567 MG
Vitamin B-6: 0.42 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 43 MG
Betaine: 11.9 MG
Vitamin B-12: 2.08 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 14 IU
Vitamin E (alpha-tocopherol): 0.11 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): 1.5 UG
Fatty acids, total saturated: 4.014 G
SFA 10:0: 0.006 G
SFA 12:0: 0.007 G
SFA 14:0: 0.273 G
SFA 15:0: 0.043 G
SFA 16:0: 2.2 G
SFA 17:0: 0.11 G
SFA 18:0: 1.365 G
SFA 20:0: 0.003 G
SFA 24:0: 0.007 G
Fatty acids, total monounsaturated: 4.561 G
MUFA 14:1: 0.068 G
MUFA 15:1: 0.035 G
MUFA 16:1: 0.334 G
MUFA 16:1 c: 0.317 G
MUFA 17:1: 0.079 G
MUFA 18:1: 4.028 G
MUFA 18:1 c: 3.52 G
MUFA 20:1: 0.016 G
Fatty acids, total polyunsaturated: 0.475 G
PUFA 18:2: 0.387 G
PUFA 18:2 n-6 c,c: 0.329 G
PUFA 18:2 CLAs: 0.04 G
PUFA 18:3: 0.014 G
PUFA 18:3 n-3 c,c,c (ALA): 0.014 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.014 G
PUFA 20:4 n-6: 0.014 G
PUFA 20:4: 0.045 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.01 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.543 G
Fatty acids, total trans-monoenoic: 0.525 G
TFA 16:1 t: 0.017 G
TFA 18:1 t: 0.508 G
TFA 18:2 t not further defined: 0.018 G
Fatty acids, total trans-polyenoic: 0.018 G
Cholesterol: 65 MG
Tryptophan: 0.234 G
Threonine: 1.002 G
Isoleucine: 0.99 G
Leucine: 1.849 G
Lysine: 2.064 G
Methionine: 0.577 G
Cystine: 0.219 G
Phenylalanine: 0.852 G
Tyrosine: 0.8 G
Valine: 1.058 G
Arginine: 1.46 G
Histidine: 0.817 G
Alanine: 1.314 G
Aspartic acid: 2.087 G
Glutamic acid: 3.485 G
Glycine: 1.033 G
Proline: 0.963 G
Serine: 0.884 G
Hydroxyproline: 0.143 G
Beef, plate steak, boneless, inside skirt, separable lean only, trimmed to 0 fat, all grades, cooked, grilled
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.
HEAT-TREATED
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
SHORT PLATE
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 57 G
Energy: 234 KCAL
Energy: 980 kJ
Protein: 29.99 G
Total lipid (fat): 12.69 G
Ash: 1.05 G
Calcium, Ca: 7 MG
Iron, Fe: 2.47 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 171 MG
Potassium, K: 303 MG
Sodium, Na: 63 MG
Zinc, Zn: 8.24 MG
Copper, Cu: 0.109 MG
Manganese, Mn: 0.109 MG
Selenium, Se: 34 UG
Thiamin: 0.085 MG
Riboflavin: 0.353 MG
Niacin: 6.471 MG
Pantothenic acid: 0.69 MG
Vitamin B-6: 0.492 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 61.4 MG
Betaine: 13.2 MG
Vitamin B-12: 2.95 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
Vitamin E (alpha-tocopherol): 0.09 MG
Vitamin D (D2 + D3), International Units: 5 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 4.315 G
SFA 10:0: 0.006 G
SFA 12:0: 0.006 G
SFA 14:0: 0.296 G
SFA 15:0: 0.051 G
SFA 16:0: 2.501 G
SFA 17:0: 0.126 G
SFA 18:0: 1.317 G
SFA 20:0: 0.001 G
SFA 24:0: 0.01 G
Fatty acids, total monounsaturated: 5.49 G
MUFA 14:1: 0.086 G
MUFA 15:1: 0.052 G
MUFA 16:1: 0.453 G
MUFA 16:1 c: 0.44 G
MUFA 17:1: 0.112 G
MUFA 18:1: 4.777 G
MUFA 18:1 c: 4.27 G
MUFA 20:1: 0.01 G
Fatty acids, total polyunsaturated: 0.553 G
PUFA 18:2: 0.441 G
PUFA 18:2 n-6 c,c: 0.404 G
PUFA 18:2 CLAs: 0.032 G
PUFA 18:3: 0.008 G
PUFA 18:3 n-3 c,c,c (ALA): 0.008 G
PUFA 20:3: 0.02 G
PUFA 20:4 n-6: 0.02 G
PUFA 20:4: 0.068 G
PUFA 22:5 n-3 (DPA): 0.015 G
Fatty acids, total trans: 0.525 G
Fatty acids, total trans-monoenoic: 0.52 G
TFA 16:1 t: 0.013 G
TFA 18:1 t: 0.507 G
TFA 18:2 t not further defined: 0.005 G
Fatty acids, total trans-polyenoic: 0.005 G
Cholesterol: 92 MG
Tryptophan: 0.368 G
Threonine: 1.541 G
Isoleucine: 1.529 G
Leucine: 2.821 G
Lysine: 3.152 G
Methionine: 0.871 G
Cystine: 0.329 G
Phenylalanine: 1.306 G
Tyrosine: 1.224 G
Valine: 1.616 G
Arginine: 2.199 G
Histidine: 1.217 G
Alanine: 1.957 G
Aspartic acid: 3.167 G
Glutamic acid: 5.347 G
Glycine: 1.413 G
Proline: 1.377 G
Serine: 1.331 G
Hydroxyproline: 0.151 G
Beef, plate steak, boneless, inside skirt, 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
SHORT PLATE
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 69.5 G
Energy: 164 KCAL
Energy: 687 kJ
Protein: 21.17 G
Total lipid (fat): 8.82 G
Ash: 0.95 G
Calcium, Ca: 6 MG
Iron, Fe: 1.75 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 151 MG
Potassium, K: 272 MG
Sodium, Na: 66 MG
Zinc, Zn: 6.26 MG
Copper, Cu: 0.088 MG
Manganese, Mn: 0.088 MG
Selenium, Se: 23 UG
Thiamin: 0.058 MG
Riboflavin: 0.299 MG
Niacin: 5.439 MG
Pantothenic acid: 0.61 MG
Vitamin B-6: 0.438 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 46 MG
Betaine: 12.8 MG
Vitamin B-12: 2.38 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Vitamin E (alpha-tocopherol): 0.14 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: 3.233 G
SFA 10:0: 0.004 G
SFA 12:0: 0.006 G
SFA 14:0: 0.214 G
SFA 15:0: 0.04 G
SFA 16:0: 1.842 G
SFA 17:0: 0.095 G
SFA 18:0: 1.023 G
SFA 20:0: 0.001 G
SFA 24:0: 0.009 G
Fatty acids, total monounsaturated: 3.943 G
MUFA 14:1: 0.054 G
MUFA 15:1: 0.038 G
MUFA 16:1: 0.294 G
MUFA 16:1 c: 0.284 G
MUFA 17:1: 0.078 G
MUFA 18:1: 3.467 G
MUFA 18:1 c: 3.079 G
MUFA 20:1: 0.01 G
Fatty acids, total polyunsaturated: 0.442 G
PUFA 18:2: 0.35 G
PUFA 18:2 n-6 c,c: 0.318 G
PUFA 18:2 CLAs: 0.027 G
PUFA 18:3: 0.01 G
PUFA 18:3 n-3 c,c,c (ALA): 0.01 G
PUFA 20:3: 0.015 G
PUFA 20:4 n-6: 0.015 G
PUFA 20:4: 0.053 G
PUFA 20:5 n-3 (EPA): 0.004 G
PUFA 22:5 n-3 (DPA): 0.01 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.403 G
Fatty acids, total trans-monoenoic: 0.398 G
TFA 16:1 t: 0.01 G
TFA 18:1 t: 0.388 G
TFA 18:2 t not further defined: 0.005 G
Fatty acids, total trans-polyenoic: 0.005 G
Cholesterol: 64 MG
Tryptophan: 0.26 G
Threonine: 1.088 G
Isoleucine: 1.079 G
Leucine: 1.991 G
Lysine: 2.226 G
Methionine: 0.615 G
Cystine: 0.232 G
Phenylalanine: 0.922 G
Tyrosine: 0.864 G
Valine: 1.141 G
Arginine: 1.553 G
Histidine: 0.859 G
Alanine: 1.382 G
Aspartic acid: 2.236 G
Glutamic acid: 3.775 G
Glycine: 0.997 G
Proline: 0.972 G
Serine: 0.939 G
Hydroxyproline: 0.107 G
Beef, plate steak, boneless, inside skirt, separable lean only, trimmed to 0 fat, choice, cooked, grilled
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.
HEAT-TREATED
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
SHORT PLATE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 56.33 G
Energy: 242 KCAL
Energy: 1011 kJ
Protein: 29.56 G
Total lipid (fat): 13.72 G
Ash: 1.03 G
Calcium, Ca: 7 MG
Iron, Fe: 2.51 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 168 MG
Potassium, K: 298 MG
Sodium, Na: 64 MG
Zinc, Zn: 8.14 MG
Copper, Cu: 0.107 MG
Manganese, Mn: 0.107 MG
Selenium, Se: 33.7 UG
Thiamin: 0.09 MG
Riboflavin: 0.355 MG
Niacin: 6.365 MG
Pantothenic acid: 0.7 MG
Vitamin B-6: 0.471 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 61.4 MG
Betaine: 13.5 MG
Vitamin B-12: 3.1 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 5 IU
Vitamin E (alpha-tocopherol): 0.11 MG
Vitamin D (D2 + D3), International Units: 5 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 4.76 G
SFA 10:0: 0.007 G
SFA 12:0: 0.005 G
SFA 14:0: 0.326 G
SFA 15:0: 0.06 G
SFA 16:0: 2.757 G
SFA 17:0: 0.148 G
SFA 18:0: 1.445 G
SFA 20:0: 0.001 G
SFA 24:0: 0.011 G
Fatty acids, total monounsaturated: 6.088 G
MUFA 14:1: 0.094 G
MUFA 15:1: 0.048 G
MUFA 16:1: 0.504 G
MUFA 16:1 c: 0.491 G
MUFA 17:1: 0.131 G
MUFA 18:1: 5.299 G
MUFA 18:1 c: 4.735 G
MUFA 20:1: 0.011 G
Fatty acids, total polyunsaturated: 0.597 G
PUFA 18:2: 0.484 G
PUFA 18:2 n-6 c,c: 0.443 G
PUFA 18:2 CLAs: 0.036 G
PUFA 18:3: 0.009 G
PUFA 18:3 n-3 c,c,c (ALA): 0.009 G
PUFA 20:3: 0.018 G
PUFA 20:4 n-6: 0.018 G
PUFA 20:4: 0.071 G
PUFA 22:5 n-3 (DPA): 0.014 G
Fatty acids, total trans: 0.582 G
Fatty acids, total trans-monoenoic: 0.578 G
TFA 16:1 t: 0.014 G
TFA 18:1 t: 0.564 G
TFA 18:2 t not further defined: 0.004 G
Fatty acids, total trans-polyenoic: 0.004 G
Cholesterol: 93 MG
Tryptophan: 0.35 G
Threonine: 1.452 G
Isoleucine: 1.445 G
Leucine: 2.647 G
Lysine: 2.948 G
Methionine: 0.82 G
Cystine: 0.308 G
Phenylalanine: 1.23 G
Tyrosine: 1.151 G
Valine: 1.529 G
Arginine: 2.062 G
Histidine: 1.13 G
Alanine: 1.843 G
Aspartic acid: 2.971 G
Glutamic acid: 5.038 G
Glycine: 1.328 G
Proline: 1.289 G
Serine: 1.249 G
Hydroxyproline: 0.149 G
Beef, plate steak, boneless, inside skirt, 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
SHORT PLATE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 68.91 G
Energy: 171 KCAL
Energy: 717 kJ
Protein: 20.89 G
Total lipid (fat): 9.76 G
Ash: 0.94 G
Calcium, Ca: 6 MG
Iron, Fe: 1.74 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 150 MG
Potassium, K: 264 MG
Sodium, Na: 67 MG
Zinc, Zn: 6.25 MG
Copper, Cu: 0.087 MG
Manganese, Mn: 0.087 MG
Selenium, Se: 24 UG
Thiamin: 0.055 MG
Riboflavin: 0.285 MG
Niacin: 5.282 MG
Pantothenic acid: 0.64 MG
Vitamin B-6: 0.44 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 47.6 MG
Betaine: 13.5 MG
Vitamin B-12: 2.55 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
Vitamin E (alpha-tocopherol): 0.17 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: 3.546 G
SFA 10:0: 0.005 G
SFA 12:0: 0.006 G
SFA 14:0: 0.232 G
SFA 15:0: 0.046 G
SFA 16:0: 2.024 G
SFA 17:0: 0.11 G
SFA 18:0: 1.113 G
SFA 20:0: 0.001 G
SFA 24:0: 0.009 G
Fatty acids, total monounsaturated: 4.43 G
MUFA 14:1: 0.059 G
MUFA 15:1: 0.04 G
MUFA 16:1: 0.33 G
MUFA 16:1 c: 0.32 G
MUFA 17:1: 0.094 G
MUFA 18:1: 3.896 G
MUFA 18:1 c: 3.468 G
MUFA 20:1: 0.011 G
Fatty acids, total polyunsaturated: 0.483 G
PUFA 18:2: 0.385 G
PUFA 18:2 n-6 c,c: 0.35 G
PUFA 18:2 CLAs: 0.029 G
PUFA 18:3: 0.01 G
PUFA 18:3 n-3 c,c,c (ALA): 0.01 G
PUFA 20:3: 0.016 G
PUFA 20:4 n-6: 0.016 G
PUFA 20:4: 0.058 G
PUFA 20:5 n-3 (EPA): 0.004 G
PUFA 22:5 n-3 (DPA): 0.011 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.443 G
Fatty acids, total trans-monoenoic: 0.438 G
TFA 16:1 t: 0.01 G
TFA 18:1 t: 0.428 G
TFA 18:2 t not further defined: 0.005 G
Fatty acids, total trans-polyenoic: 0.005 G
Cholesterol: 64 MG
Tryptophan: 0.247 G
Threonine: 1.026 G
Isoleucine: 1.021 G
Leucine: 1.87 G
Lysine: 2.083 G
Methionine: 0.58 G
Cystine: 0.217 G
Phenylalanine: 0.869 G
Tyrosine: 0.813 G
Valine: 1.08 G
Arginine: 1.457 G
Histidine: 0.798 G
Alanine: 1.302 G
Aspartic acid: 2.099 G
Glutamic acid: 3.559 G
Glycine: 0.938 G
Proline: 0.91 G
Serine: 0.882 G
Hydroxyproline: 0.105 G
Beef, plate steak, boneless, inside skirt, separable lean only, trimmed to 0 fat, select, cooked, grilled
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.
HEAT-TREATED
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
SHORT PLATE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 58.01 G
Energy: 223 KCAL
Energy: 933 kJ
Protein: 30.64 G
Total lipid (fat): 11.16 G
Ash: 1.09 G
Calcium, Ca: 7 MG
Iron, Fe: 2.36 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 176 MG
Potassium, K: 312 MG
Sodium, Na: 62 MG
Zinc, Zn: 8.49 MG
Copper, Cu: 0.107 MG
Manganese, Mn: 0.107 MG
Selenium, Se: 35 UG
Thiamin: 0.08 MG
Riboflavin: 0.35 MG
Niacin: 6.63 MG
Pantothenic acid: 0.68 MG
Vitamin B-6: 0.524 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 61.3 MG
Betaine: 12.8 MG
Vitamin B-12: 2.72 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 8 IU
Vitamin E (alpha-tocopherol): 0.07 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): 1.6 UG
Fatty acids, total saturated: 3.647 G
SFA 10:0: 0.004 G
SFA 12:0: 0.007 G
SFA 14:0: 0.25 G
SFA 15:0: 0.039 G
SFA 16:0: 2.118 G
SFA 17:0: 0.093 G
SFA 18:0: 1.125 G
SFA 24:0: 0.009 G
Fatty acids, total monounsaturated: 4.594 G
MUFA 14:1: 0.074 G
MUFA 15:1: 0.059 G
MUFA 16:1: 0.376 G
MUFA 16:1 c: 0.363 G
MUFA 17:1: 0.084 G
MUFA 18:1: 3.993 G
MUFA 18:1 c: 3.572 G
MUFA 20:1: 0.008 G
Fatty acids, total polyunsaturated: 0.486 G
PUFA 18:2: 0.377 G
PUFA 18:2 n-6 c,c: 0.345 G
PUFA 18:2 CLAs: 0.026 G
PUFA 18:3: 0.007 G
PUFA 18:3 n-3 c,c,c (ALA): 0.007 G
PUFA 20:3: 0.023 G
PUFA 20:4 n-6: 0.023 G
PUFA 20:4: 0.063 G
PUFA 22:5 n-3 (DPA): 0.017 G
Fatty acids, total trans: 0.44 G
Fatty acids, total trans-monoenoic: 0.435 G
TFA 16:1 t: 0.013 G
TFA 18:1 t: 0.422 G
TFA 18:2 t not further defined: 0.005 G
Fatty acids, total trans-polyenoic: 0.005 G
Cholesterol: 91 MG
Tryptophan: 0.4 G
Threonine: 1.706 G
Isoleucine: 1.691 G
Leucine: 3.151 G
Lysine: 3.535 G
Methionine: 0.968 G
Cystine: 0.369 G
Phenylalanine: 1.445 G
Tyrosine: 1.368 G
Valine: 1.783 G
Arginine: 2.459 G
Histidine: 1.383 G
Alanine: 2.167 G
Aspartic acid: 3.535 G
Glutamic acid: 5.932 G
Glycine: 1.568 G
Proline: 1.552 G
Serine: 1.491 G
Hydroxyproline: 0.155 G
Beef, plate steak, boneless, inside skirt, 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
SHORT PLATE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 70.4 G
Energy: 153 KCAL
Energy: 641 kJ
Protein: 21.61 G
Total lipid (fat): 7.41 G
Ash: 0.97 G
Calcium, Ca: 6 MG
Iron, Fe: 1.76 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 154 MG
Potassium, K: 292 MG
Sodium, Na: 66 MG
Zinc, Zn: 6.44 MG
Copper, Cu: 0.083 MG
Manganese, Mn: 0.083 MG
Selenium, Se: 22 UG
Thiamin: 0.06 MG
Riboflavin: 0.32 MG
Niacin: 5.675 MG
Pantothenic acid: 0.58 MG
Vitamin B-6: 0.435 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 44.4 MG
Betaine: 12.2 MG
Vitamin B-12: 2.13 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 8 IU
Vitamin E (alpha-tocopherol): 0.1 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): 1.5 UG
Fatty acids, total saturated: 2.765 G
SFA 10:0: 0.004 G
SFA 12:0: 0.005 G
SFA 14:0: 0.188 G
SFA 15:0: 0.032 G
SFA 16:0: 1.568 G
SFA 17:0: 0.073 G
SFA 18:0: 0.887 G
SFA 24:0: 0.007 G
Fatty acids, total monounsaturated: 3.212 G
MUFA 14:1: 0.047 G
MUFA 15:1: 0.036 G
MUFA 16:1: 0.241 G
MUFA 16:1 c: 0.231 G
MUFA 17:1: 0.055 G
MUFA 18:1: 2.824 G
MUFA 18:1 c: 2.496 G
MUFA 20:1: 0.009 G
Fatty acids, total polyunsaturated: 0.38 G
PUFA 18:2: 0.298 G
PUFA 18:2 n-6 c,c: 0.269 G
PUFA 18:2 CLAs: 0.023 G
PUFA 18:3: 0.009 G
PUFA 18:3 n-3 c,c,c (ALA): 0.009 G
PUFA 20:3: 0.014 G
PUFA 20:4 n-6: 0.014 G
PUFA 20:4: 0.045 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.01 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.343 G
Fatty acids, total trans-monoenoic: 0.338 G
TFA 16:1 t: 0.01 G
TFA 18:1 t: 0.328 G
TFA 18:2 t not further defined: 0.005 G
Fatty acids, total trans-polyenoic: 0.005 G
Cholesterol: 63 MG
Tryptophan: 0.282 G
Threonine: 1.203 G
Isoleucine: 1.192 G
Leucine: 2.222 G
Lysine: 2.493 G
Methionine: 0.683 G
Cystine: 0.26 G
Phenylalanine: 1.019 G
Tyrosine: 0.965 G
Valine: 1.257 G
Arginine: 1.734 G
Histidine: 0.975 G
Alanine: 1.528 G
Aspartic acid: 2.493 G
Glutamic acid: 4.183 G
Glycine: 1.105 G
Proline: 1.095 G
Serine: 1.051 G
Hydroxyproline: 0.109 G
Beef, plate steak, boneless, outside skirt, separable lean and fat, trimmed to 0 fat, all grades, cooked, grilled
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
SHORT PLATE
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 51.41 G
Energy: 292 KCAL
Energy: 1224 kJ
Protein: 27.06 G
Total lipid (fat): 20.47 G
Ash: 1.28 G
Calcium, Ca: 8 MG
Iron, Fe: 5.09 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 185 MG
Potassium, K: 280 MG
Sodium, Na: 70 MG
Zinc, Zn: 7.01 MG
Copper, Cu: 0.206 MG
Manganese, Mn: 0.205 MG
Selenium, Se: 34.8 UG
Thiamin: 0.122 MG
Riboflavin: 0.831 MG
Niacin: 5.096 MG
Pantothenic acid: 1.33 MG
Vitamin B-6: 0.45 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 77 MG
Betaine: 14.9 MG
Vitamin B-12: 7.72 UG
Vitamin A, RAE: 8 UG
Retinol: 8 UG
Vitamin A, IU: 27 IU
Vitamin E (alpha-tocopherol): 0.09 MG
Vitamin D (D2 + D3), International Units: 6 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 7.405 G
SFA 10:0: 0.01 G
SFA 12:0: 0.01 G
SFA 14:0: 0.442 G
SFA 15:0: 0.074 G
SFA 16:0: 3.861 G
SFA 17:0: 0.228 G
SFA 18:0: 2.752 G
SFA 20:0: 0.008 G
SFA 24:0: 0.02 G
Fatty acids, total monounsaturated: 8.235 G
MUFA 14:1: 0.088 G
MUFA 15:1: 0.098 G
MUFA 16:1: 0.488 G
MUFA 16:1 c: 0.47 G
MUFA 17:1: 0.152 G
MUFA 18:1: 7.388 G
MUFA 18:1 c: 6.478 G
MUFA 20:1: 0.021 G
Fatty acids, total polyunsaturated: 1.128 G
PUFA 18:2: 0.894 G
PUFA 18:2 n-6 c,c: 0.81 G
PUFA 18:2 CLAs: 0.062 G
PUFA 18:3: 0.026 G
PUFA 18:3 n-3 c,c,c (ALA): 0.026 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:3: 0.039 G
PUFA 20:4 n-6: 0.039 G
PUFA 20:4: 0.138 G
PUFA 20:5 n-3 (EPA): 0.006 G
PUFA 22:5 n-3 (DPA): 0.023 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.951 G
Fatty acids, total trans-monoenoic: 0.929 G
TFA 16:1 t: 0.018 G
TFA 18:1 t: 0.911 G
TFA 18:2 t not further defined: 0.022 G
Fatty acids, total trans-polyenoic: 0.022 G
Cholesterol: 102 MG
Tryptophan: 0.303 G
Threonine: 1.275 G
Isoleucine: 1.26 G
Leucine: 2.332 G
Lysine: 2.592 G
Methionine: 0.732 G
Cystine: 0.276 G
Phenylalanine: 1.085 G
Tyrosine: 1.008 G
Valine: 1.352 G
Arginine: 1.842 G
Histidine: 1.014 G
Alanine: 1.677 G
Aspartic acid: 2.636 G
Glutamic acid: 4.424 G
Glycine: 1.331 G
Proline: 1.214 G
Serine: 1.114 G
Hydroxyproline: 0.185 G
Beef, plate steak, boneless, outside skirt, 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
SHORT PLATE
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 63.17 G
Energy: 232 KCAL
Energy: 969 kJ
Protein: 17.98 G
Total lipid (fat): 17.59 G
Ash: 0.91 G
Carbohydrate, by difference: 0.35 G
Calcium, Ca: 6 MG
Iron, Fe: 3.42 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 142 MG
Potassium, K: 242 MG
Sodium, Na: 65 MG
Zinc, Zn: 4.72 MG
Copper, Cu: 0.17 MG
Manganese, Mn: 0.17 MG
Selenium, Se: 22.6 UG
Thiamin: 0.104 MG
Riboflavin: 0.556 MG
Niacin: 4.092 MG
Pantothenic acid: 1.127 MG
Vitamin B-6: 0.385 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 56 MG
Betaine: 13.3 MG
Vitamin B-12: 5.25 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 15 IU
Vitamin E (alpha-tocopherol): 0.15 MG
Vitamin D (D2 + D3), International Units: 5 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 7.138 G
SFA 10:0: 0.009 G
SFA 12:0: 0.009 G
SFA 14:0: 0.439 G
SFA 15:0: 0.068 G
SFA 16:0: 3.661 G
SFA 17:0: 0.222 G
SFA 18:0: 2.706 G
SFA 20:0: 0.012 G
SFA 24:0: 0.012 G
Fatty acids, total monounsaturated: 7.73 G
MUFA 14:1: 0.087 G
MUFA 15:1: 0.063 G
MUFA 16:1: 0.451 G
MUFA 16:1 c: 0.438 G
MUFA 17:1: 0.14 G
MUFA 18:1: 6.959 G
MUFA 18:1 c: 6.011 G
MUFA 20:1: 0.03 G
Fatty acids, total polyunsaturated: 0.869 G
PUFA 18:2: 0.718 G
PUFA 18:2 n-6 c,c: 0.623 G
PUFA 18:2 CLAs: 0.068 G
PUFA 18:3: 0.028 G
PUFA 18:3 n-3 c,c,c (ALA): 0.028 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.025 G
PUFA 20:4 n-6: 0.025 G
PUFA 20:4: 0.076 G
PUFA 20:5 n-3 (EPA): 0.005 G
PUFA 22:5 n-3 (DPA): 0.014 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.987 G
Fatty acids, total trans-monoenoic: 0.96 G
TFA 16:1 t: 0.013 G
TFA 18:1 t: 0.947 G
TFA 18:2 t not further defined: 0.026 G
Fatty acids, total trans-polyenoic: 0.026 G
Cholesterol: 71 MG
Tryptophan: 0.201 G
Threonine: 0.848 G
Isoleucine: 0.838 G
Leucine: 1.55 G
Lysine: 1.723 G
Methionine: 0.487 G
Cystine: 0.183 G
Phenylalanine: 0.721 G
Tyrosine: 0.67 G
Valine: 0.899 G
Arginine: 1.225 G
Histidine: 0.674 G
Alanine: 1.115 G
Aspartic acid: 1.752 G
Glutamic acid: 2.94 G
Glycine: 0.885 G
Proline: 0.807 G
Serine: 0.74 G
Hydroxyproline: 0.123 G
Beef, plate steak, boneless, outside skirt, separable lean and fat, trimmed to 0 fat, choice, cooked, grilled
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.
HEAT-TREATED
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
SHORT PLATE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 50.82 G
Energy: 300 KCAL
Energy: 1257 kJ
Protein: 26.46 G
Total lipid (fat): 21.62 G
Ash: 1.26 G
Calcium, Ca: 8 MG
Iron, Fe: 4.95 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 182 MG
Potassium, K: 282 MG
Sodium, Na: 70 MG
Zinc, Zn: 6.97 MG
Copper, Cu: 0.205 MG
Manganese, Mn: 0.204 MG
Selenium, Se: 35.2 UG
Thiamin: 0.126 MG
Riboflavin: 0.827 MG
Niacin: 4.836 MG
Pantothenic acid: 1.36 MG
Vitamin B-6: 0.437 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 78.1 MG
Betaine: 15.2 MG
Vitamin B-12: 7.97 UG
Vitamin A, RAE: 8 UG
Retinol: 8 UG
Vitamin A, IU: 26 IU
Vitamin E (alpha-tocopherol): 0.1 MG
Vitamin D (D2 + D3), International Units: 6 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 7.733 G
SFA 10:0: 0.01 G
SFA 12:0: 0.011 G
SFA 14:0: 0.461 G
SFA 15:0: 0.079 G
SFA 16:0: 4.056 G
SFA 17:0: 0.253 G
SFA 18:0: 2.835 G
SFA 20:0: 0.007 G
SFA 24:0: 0.022 G
Fatty acids, total monounsaturated: 8.732 G
MUFA 14:1: 0.092 G
MUFA 15:1: 0.096 G
MUFA 16:1: 0.519 G
MUFA 16:1 c: 0.5 G
MUFA 17:1: 0.17 G
MUFA 18:1: 7.834 G
MUFA 18:1 c: 6.876 G
MUFA 20:1: 0.021 G
Fatty acids, total polyunsaturated: 1.176 G
PUFA 18:2: 0.94 G
PUFA 18:2 n-6 c,c: 0.857 G
PUFA 18:2 CLAs: 0.061 G
PUFA 18:3: 0.023 G
PUFA 18:3 n-3 c,c,c (ALA): 0.023 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:3: 0.039 G
PUFA 20:4 n-6: 0.039 G
PUFA 20:4: 0.146 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.024 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 1 G
Fatty acids, total trans-monoenoic: 0.978 G
TFA 16:1 t: 0.019 G
TFA 18:1 t: 0.959 G
TFA 18:2 t not further defined: 0.022 G
Fatty acids, total trans-polyenoic: 0.022 G
Cholesterol: 104 MG
Tryptophan: 0.297 G
Threonine: 1.24 G
Isoleucine: 1.229 G
Leucine: 2.26 G
Lysine: 2.502 G
Methionine: 0.713 G
Cystine: 0.266 G
Phenylalanine: 1.056 G
Tyrosine: 0.979 G
Valine: 1.322 G
Arginine: 1.786 G
Histidine: 0.974 G
Alanine: 1.636 G
Aspartic acid: 2.556 G
Glutamic acid: 4.304 G
Glycine: 1.305 G
Proline: 1.179 G
Serine: 1.081 G
Hydroxyproline: 0.181 G
Beef, plate steak, boneless, outside skirt, 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
SHORT PLATE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 62.64 G
Energy: 238 KCAL
Energy: 996 kJ
Protein: 17.69 G
Total lipid (fat): 18.44 G
Ash: 0.88 G
Carbohydrate, by difference: 0.35 G
Calcium, Ca: 6 MG
Iron, Fe: 3.35 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 140 MG
Potassium, K: 240 MG
Sodium, Na: 65 MG
Zinc, Zn: 4.51 MG
Copper, Cu: 0.171 MG
Manganese, Mn: 0.171 MG
Selenium, Se: 22.6 UG
Thiamin: 0.103 MG
Riboflavin: 0.562 MG
Niacin: 4.043 MG
Pantothenic acid: 1.163 MG
Vitamin B-6: 0.374 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 55.1 MG
Betaine: 14.6 MG
Vitamin B-12: 5.48 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 15 IU
Vitamin E (alpha-tocopherol): 0.17 MG
Vitamin D (D2 + D3), International Units: 6 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 7.426 G
SFA 10:0: 0.009 G
SFA 12:0: 0.009 G
SFA 14:0: 0.454 G
SFA 15:0: 0.071 G
SFA 16:0: 3.816 G
SFA 17:0: 0.24 G
SFA 18:0: 2.805 G
SFA 20:0: 0.011 G
SFA 24:0: 0.013 G
Fatty acids, total monounsaturated: 8.126 G
MUFA 14:1: 0.09 G
MUFA 15:1: 0.064 G
MUFA 16:1: 0.473 G
MUFA 16:1 c: 0.46 G
MUFA 17:1: 0.151 G
MUFA 18:1: 7.317 G
MUFA 18:1 c: 6.329 G
MUFA 20:1: 0.03 G
Fatty acids, total polyunsaturated: 0.907 G
PUFA 18:2: 0.749 G
PUFA 18:2 n-6 c,c: 0.652 G
PUFA 18:2 CLAs: 0.071 G
PUFA 18:3: 0.029 G
PUFA 18:3 n-3 c,c,c (ALA): 0.029 G
PUFA 20:2 n-6 c,c: 0.003 G
PUFA 20:3: 0.026 G
PUFA 20:4 n-6: 0.026 G
PUFA 20:4: 0.078 G
PUFA 20:5 n-3 (EPA): 0.006 G
PUFA 22:5 n-3 (DPA): 0.014 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 1.028 G
Fatty acids, total trans-monoenoic: 1.002 G
TFA 16:1 t: 0.014 G
TFA 18:1 t: 0.988 G
TFA 18:2 t not further defined: 0.027 G
Fatty acids, total trans-polyenoic: 0.027 G
Cholesterol: 71 MG
Tryptophan: 0.198 G
Threonine: 0.829 G
Isoleucine: 0.822 G
Leucine: 1.511 G
Lysine: 1.672 G
Methionine: 0.477 G
Cystine: 0.178 G
Phenylalanine: 0.706 G
Tyrosine: 0.654 G
Valine: 0.883 G
Arginine: 1.194 G
Histidine: 0.651 G
Alanine: 1.093 G
Aspartic acid: 1.708 G
Glutamic acid: 2.877 G
Glycine: 0.872 G
Proline: 0.788 G
Serine: 0.723 G
Hydroxyproline: 0.121 G
Beef, plate steak, boneless, outside skirt, separable lean and fat, trimmed to 0 fat, select, cooked, grilled
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.
HEAT-TREATED
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
SHORT PLATE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 52.3 G
Energy: 281 KCAL
Energy: 1174 kJ
Protein: 27.95 G
Total lipid (fat): 18.75 G
Ash: 1.31 G
Calcium, Ca: 8 MG
Iron, Fe: 5.33 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 193 MG
Potassium, K: 280 MG
Sodium, Na: 69 MG
Zinc, Zn: 7.2 MG
Copper, Cu: 0.212 MG
Manganese, Mn: 0.212 MG
Selenium, Se: 35.1 UG
Thiamin: 0.117 MG
Riboflavin: 0.837 MG
Niacin: 5.485 MG
Pantothenic acid: 1.3 MG
Vitamin B-6: 0.47 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 76 MG
Betaine: 14.5 MG
Vitamin B-12: 7.34 UG
Vitamin A, RAE: 8 UG
Retinol: 8 UG
Vitamin A, IU: 28 IU
Vitamin E (alpha-tocopherol): 0.08 MG
Vitamin D (D2 + D3), International Units: 5 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 6.911 G
SFA 10:0: 0.009 G
SFA 12:0: 0.01 G
SFA 14:0: 0.413 G
SFA 15:0: 0.066 G
SFA 16:0: 3.568 G
SFA 17:0: 0.19 G
SFA 18:0: 2.628 G
SFA 20:0: 0.01 G
SFA 24:0: 0.018 G
Fatty acids, total monounsaturated: 7.49 G
MUFA 14:1: 0.083 G
MUFA 15:1: 0.101 G
MUFA 16:1: 0.442 G
MUFA 16:1 c: 0.426 G
MUFA 17:1: 0.125 G
MUFA 18:1: 6.72 G
MUFA 18:1 c: 5.881 G
MUFA 20:1: 0.02 G
Fatty acids, total polyunsaturated: 1.057 G
PUFA 18:2: 0.826 G
PUFA 18:2 n-6 c,c: 0.74 G
PUFA 18:2 CLAs: 0.064 G
PUFA 18:3: 0.03 G
PUFA 18:3 n-3 c,c,c (ALA): 0.03 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:3: 0.04 G
PUFA 20:4 n-6: 0.04 G
PUFA 20:4: 0.126 G
PUFA 20:5 n-3 (EPA): 0.01 G
PUFA 22:5 n-3 (DPA): 0.023 G
Fatty acids, total trans: 0.877 G
Fatty acids, total trans-monoenoic: 0.855 G
TFA 16:1 t: 0.016 G
TFA 18:1 t: 0.839 G
TFA 18:2 t not further defined: 0.023 G
Fatty acids, total trans-polyenoic: 0.023 G
Cholesterol: 98 MG
Tryptophan: 0.313 G
Threonine: 1.343 G
Isoleucine: 1.326 G
Leucine: 2.476 G
Lysine: 2.764 G
Methionine: 0.772 G
Cystine: 0.293 G
Phenylalanine: 1.141 G
Tyrosine: 1.071 G
Valine: 1.417 G
Arginine: 1.955 G
Histidine: 1.094 G
Alanine: 1.759 G
Aspartic acid: 2.795 G
Glutamic acid: 4.668 G
Glycine: 1.384 G
Proline: 1.29 G
Serine: 1.184 G
Hydroxyproline: 0.191 G
Beef, plate steak, boneless, outside skirt, 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
SHORT PLATE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 63.96 G
Energy: 222 KCAL
Energy: 929 kJ
Protein: 18.43 G
Total lipid (fat): 16.31 G
Ash: 0.94 G
Carbohydrate, by difference: 0.36 G
Calcium, Ca: 6 MG
Iron, Fe: 3.63 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 147 MG
Potassium, K: 251 MG
Sodium, Na: 63 MG
Zinc, Zn: 5.13 MG
Copper, Cu: 0.167 MG
Manganese, Mn: 0.167 MG
Selenium, Se: 23.1 UG
Thiamin: 0.105 MG
Riboflavin: 0.548 MG
Niacin: 4.166 MG
Pantothenic acid: 1.091 MG
Vitamin B-6: 0.4 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 57 MG
Betaine: 12.1 MG
Vitamin B-12: 4.92 UG
Vitamin A, RAE: 5 UG
Retinol: 5 UG
Vitamin A, IU: 15 IU
Vitamin E (alpha-tocopherol): 0.13 MG
Vitamin D (D2 + D3), International Units: 5 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 6.705 G
SFA 10:0: 0.009 G
SFA 12:0: 0.009 G
SFA 14:0: 0.416 G
SFA 15:0: 0.064 G
SFA 16:0: 3.43 G
SFA 17:0: 0.197 G
SFA 18:0: 2.557 G
SFA 20:0: 0.013 G
SFA 24:0: 0.012 G
Fatty acids, total monounsaturated: 7.137 G
MUFA 14:1: 0.082 G
MUFA 15:1: 0.061 G
MUFA 16:1: 0.419 G
MUFA 16:1 c: 0.407 G
MUFA 17:1: 0.123 G
MUFA 18:1: 6.422 G
MUFA 18:1 c: 5.535 G
MUFA 20:1: 0.031 G
Fatty acids, total polyunsaturated: 0.813 G
PUFA 18:2: 0.67 G
PUFA 18:2 n-6 c,c: 0.581 G
PUFA 18:2 CLAs: 0.064 G
PUFA 18:3: 0.026 G
PUFA 18:3 n-3 c,c,c (ALA): 0.026 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.024 G
PUFA 20:4 n-6: 0.024 G
PUFA 20:4: 0.073 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.014 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.924 G
Fatty acids, total trans-monoenoic: 0.899 G
TFA 16:1 t: 0.012 G
TFA 18:1 t: 0.887 G
TFA 18:2 t not further defined: 0.025 G
Fatty acids, total trans-polyenoic: 0.025 G
Cholesterol: 70 MG
Tryptophan: 0.207 G
Threonine: 0.885 G
Isoleucine: 0.874 G
Leucine: 1.633 G
Lysine: 1.822 G
Methionine: 0.509 G
Cystine: 0.193 G
Phenylalanine: 0.752 G
Tyrosine: 0.706 G
Valine: 0.934 G
Arginine: 1.289 G
Histidine: 0.721 G
Alanine: 1.16 G
Aspartic acid: 1.843 G
Glutamic acid: 3.077 G
Glycine: 0.912 G
Proline: 0.85 G
Serine: 0.781 G
Hydroxyproline: 0.126 G
Beef, plate steak, boneless, outside skirt, separable lean only, trimmed to 0 fat, all grades, cooked, grilled
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.
HEAT-TREATED
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
SHORT PLATE
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 52.29 G
Energy: 282 KCAL
Energy: 1179 kJ
Protein: 27.68 G
Total lipid (fat): 19.01 G
Ash: 1.3 G
Calcium, Ca: 7 MG
Iron, Fe: 5.21 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 188 MG
Potassium, K: 284 MG
Sodium, Na: 71 MG
Zinc, Zn: 7.17 MG
Copper, Cu: 0.211 MG
Manganese, Mn: 0.21 MG
Selenium, Se: 35.7 UG
Thiamin: 0.125 MG
Riboflavin: 0.853 MG
Niacin: 5.198 MG
Pantothenic acid: 1.36 MG
Vitamin B-6: 0.458 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 78.9 MG
Betaine: 15.1 MG
Vitamin B-12: 7.92 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Vitamin E (alpha-tocopherol): 0.09 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): 1.6 UG
Fatty acids, total saturated: 6.674 G
SFA 10:0: 0.008 G
SFA 12:0: 0.009 G
SFA 14:0: 0.391 G
SFA 15:0: 0.065 G
SFA 16:0: 3.494 G
SFA 17:0: 0.206 G
SFA 18:0: 2.474 G
SFA 20:0: 0.006 G
SFA 24:0: 0.02 G
Fatty acids, total monounsaturated: 7.443 G
MUFA 14:1: 0.075 G
MUFA 15:1: 0.101 G
MUFA 16:1: 0.427 G
MUFA 16:1 c: 0.416 G
MUFA 17:1: 0.137 G
MUFA 18:1: 6.686 G
MUFA 18:1 c: 5.89 G
MUFA 20:1: 0.016 G
Fatty acids, total polyunsaturated: 1.078 G
PUFA 18:2: 0.844 G
PUFA 18:2 n-6 c,c: 0.781 G
PUFA 18:2 CLAs: 0.052 G
PUFA 18:3: 0.023 G
PUFA 18:3 n-3 c,c,c (ALA): 0.023 G
PUFA 20:3: 0.039 G
PUFA 20:4 n-6: 0.039 G
PUFA 20:4: 0.142 G
PUFA 20:5 n-3 (EPA): 0.006 G
PUFA 22:5 n-3 (DPA): 0.024 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.819 G
Fatty acids, total trans-monoenoic: 0.808 G
TFA 16:1 t: 0.011 G
TFA 18:1 t: 0.796 G
TFA 18:2 t not further defined: 0.011 G
Fatty acids, total trans-polyenoic: 0.011 G
Cholesterol: 102 MG
Tryptophan: 0.339 G
Threonine: 1.422 G
Isoleucine: 1.411 G
Leucine: 2.603 G
Lysine: 2.909 G
Methionine: 0.804 G
Cystine: 0.304 G
Phenylalanine: 1.206 G
Tyrosine: 1.13 G
Valine: 1.491 G
Arginine: 2.029 G
Histidine: 1.123 G
Alanine: 1.806 G
Aspartic acid: 2.922 G
Glutamic acid: 4.934 G
Glycine: 1.304 G
Proline: 1.27 G
Serine: 1.228 G
Hydroxyproline: 0.14 G
Beef, plate steak, boneless, outside skirt, 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
SHORT PLATE
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 65.6 G
Energy: 206 KCAL
Energy: 864 kJ
Protein: 18.74 G
Total lipid (fat): 14.53 G
Ash: 0.94 G
Carbohydrate, by difference: 0.19 G
Calcium, Ca: 5 MG
Iron, Fe: 3.6 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 148 MG
Potassium, K: 253 MG
Sodium, Na: 67 MG
Zinc, Zn: 4.95 MG
Copper, Cu: 0.181 MG
Manganese, Mn: 0.18 MG
Selenium, Se: 23.7 UG
Thiamin: 0.11 MG
Riboflavin: 0.588 MG
Niacin: 4.251 MG
Pantothenic acid: 1.185 MG
Vitamin B-6: 0.402 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 58.7 MG
Betaine: 13.9 MG
Vitamin B-12: 5.55 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 8 IU
Vitamin E (alpha-tocopherol): 0.14 MG
Vitamin D (D2 + D3), International Units: 6 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 5.618 G
SFA 10:0: 0.007 G
SFA 12:0: 0.007 G
SFA 14:0: 0.333 G
SFA 15:0: 0.055 G
SFA 16:0: 2.888 G
SFA 17:0: 0.178 G
SFA 18:0: 2.129 G
SFA 20:0: 0.008 G
SFA 24:0: 0.013 G
Fatty acids, total monounsaturated: 6.082 G
MUFA 14:1: 0.06 G
MUFA 15:1: 0.065 G
MUFA 16:1: 0.333 G
MUFA 16:1 c: 0.329 G
MUFA 17:1: 0.11 G
MUFA 18:1: 5.492 G
MUFA 18:1 c: 4.763 G
MUFA 20:1: 0.021 G
Fatty acids, total polyunsaturated: 0.766 G
PUFA 18:2: 0.619 G
PUFA 18:2 n-6 c,c: 0.56 G
PUFA 18:2 CLAs: 0.048 G
PUFA 18:3: 0.023 G
PUFA 18:3 n-3 c,c,c (ALA): 0.023 G
PUFA 20:3: 0.024 G
PUFA 20:4 n-6: 0.024 G
PUFA 20:4: 0.079 G
PUFA 20:5 n-3 (EPA): 0.005 G
PUFA 22:5 n-3 (DPA): 0.014 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.744 G
Fatty acids, total trans-monoenoic: 0.732 G
TFA 16:1 t: 0.004 G
TFA 18:1 t: 0.729 G
TFA 18:2 t not further defined: 0.011 G
Fatty acids, total trans-polyenoic: 0.011 G
Cholesterol: 69 MG
Tryptophan: 0.23 G
Threonine: 0.963 G
Isoleucine: 0.955 G
Leucine: 1.762 G
Lysine: 1.969 G
Methionine: 0.544 G
Cystine: 0.206 G
Phenylalanine: 0.816 G
Tyrosine: 0.765 G
Valine: 1.01 G
Arginine: 1.374 G
Histidine: 0.76 G
Alanine: 1.223 G
Aspartic acid: 1.978 G
Glutamic acid: 3.34 G
Glycine: 0.883 G
Proline: 0.86 G
Serine: 0.831 G
Hydroxyproline: 0.095 G
Beef, plate steak, boneless, outside skirt, separable lean only, trimmed to 0 fat, choice, cooked, grilled
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.
HEAT-TREATED
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
SHORT PLATE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 51.62 G
Energy: 291 KCAL
Energy: 1216 kJ
Protein: 27.03 G
Total lipid (fat): 20.28 G
Ash: 1.28 G
Calcium, Ca: 7 MG
Iron, Fe: 5.06 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 185 MG
Potassium, K: 286 MG
Sodium, Na: 71 MG
Zinc, Zn: 7.12 MG
Copper, Cu: 0.21 MG
Manganese, Mn: 0.208 MG
Selenium, Se: 36 UG
Thiamin: 0.13 MG
Riboflavin: 0.848 MG
Niacin: 4.927 MG
Pantothenic acid: 1.39 MG
Vitamin B-6: 0.445 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 79.9 MG
Betaine: 15.5 MG
Vitamin B-12: 8.18 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
Vitamin E (alpha-tocopherol): 0.09 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: 7.035 G
SFA 10:0: 0.008 G
SFA 12:0: 0.009 G
SFA 14:0: 0.412 G
SFA 15:0: 0.07 G
SFA 16:0: 3.706 G
SFA 17:0: 0.233 G
SFA 18:0: 2.569 G
SFA 20:0: 0.005 G
SFA 24:0: 0.022 G
Fatty acids, total monounsaturated: 7.979 G
MUFA 14:1: 0.079 G
MUFA 15:1: 0.099 G
MUFA 16:1: 0.46 G
MUFA 16:1 c: 0.448 G
MUFA 17:1: 0.156 G
MUFA 18:1: 7.168 G
MUFA 18:1 c: 6.318 G
MUFA 20:1: 0.017 G
Fatty acids, total polyunsaturated: 1.128 G
PUFA 18:2: 0.891 G
PUFA 18:2 n-6 c,c: 0.831 G
PUFA 18:2 CLAs: 0.051 G
PUFA 18:3: 0.02 G
PUFA 18:3 n-3 c,c,c (ALA): 0.02 G
PUFA 20:3: 0.038 G
PUFA 20:4 n-6: 0.038 G
PUFA 20:4: 0.15 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.024 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.872 G
Fatty acids, total trans-monoenoic: 0.862 G
TFA 16:1 t: 0.013 G
TFA 18:1 t: 0.849 G
TFA 18:2 t not further defined: 0.01 G
Fatty acids, total trans-polyenoic: 0.01 G
Cholesterol: 105 MG
Tryptophan: 0.32 G
Threonine: 1.328 G
Isoleucine: 1.321 G
Leucine: 2.421 G
Lysine: 2.696 G
Methionine: 0.75 G
Cystine: 0.281 G
Phenylalanine: 1.125 G
Tyrosine: 1.053 G
Valine: 1.398 G
Arginine: 1.886 G
Histidine: 1.033 G
Alanine: 1.685 G
Aspartic acid: 2.717 G
Glutamic acid: 4.607 G
Glycine: 1.215 G
Proline: 1.178 G
Serine: 1.142 G
Hydroxyproline: 0.137 G
Beef, plate steak, boneless, outside skirt, 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
SHORT PLATE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 65.19 G
Energy: 212 KCAL
Energy: 886 kJ
Protein: 18.47 G
Total lipid (fat): 15.26 G
Ash: 0.92 G
Carbohydrate, by difference: 0.17 G
Calcium, Ca: 5 MG
Iron, Fe: 3.53 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 147 MG
Potassium, K: 251 MG
Sodium, Na: 68 MG
Zinc, Zn: 4.74 MG
Copper, Cu: 0.182 MG
Manganese, Mn: 0.182 MG
Selenium, Se: 23.7 UG
Thiamin: 0.11 MG
Riboflavin: 0.597 MG
Niacin: 4.212 MG
Pantothenic acid: 1.23 MG
Vitamin B-6: 0.392 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 58 MG
Betaine: 15.3 MG
Vitamin B-12: 5.82 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Vitamin E (alpha-tocopherol): 0.16 MG
Vitamin D (D2 + D3), International Units: 6 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 5.798 G
SFA 10:0: 0.007 G
SFA 12:0: 0.007 G
SFA 14:0: 0.34 G
SFA 15:0: 0.058 G
SFA 16:0: 2.988 G
SFA 17:0: 0.193 G
SFA 18:0: 2.185 G
SFA 20:0: 0.007 G
SFA 24:0: 0.013 G
Fatty acids, total monounsaturated: 6.363 G
MUFA 14:1: 0.062 G
MUFA 15:1: 0.067 G
MUFA 16:1: 0.346 G
MUFA 16:1 c: 0.342 G
MUFA 17:1: 0.12 G
MUFA 18:1: 5.749 G
MUFA 18:1 c: 4.995 G
MUFA 20:1: 0.02 G
Fatty acids, total polyunsaturated: 0.797 G
PUFA 18:2: 0.645 G
PUFA 18:2 n-6 c,c: 0.585 G
PUFA 18:2 CLAs: 0.049 G
PUFA 18:3: 0.024 G
PUFA 18:3 n-3 c,c,c (ALA): 0.024 G
PUFA 20:3: 0.025 G
PUFA 20:4 n-6: 0.025 G
PUFA 20:4: 0.08 G
PUFA 20:5 n-3 (EPA): 0.006 G
PUFA 22:5 n-3 (DPA): 0.014 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.769 G
Fatty acids, total trans-monoenoic: 0.758 G
TFA 16:1 t: 0.004 G
TFA 18:1 t: 0.754 G
TFA 18:2 t not further defined: 0.012 G
Fatty acids, total trans-polyenoic: 0.012 G
Cholesterol: 70 MG
Tryptophan: 0.218 G
Threonine: 0.907 G
Isoleucine: 0.903 G
Leucine: 1.654 G
Lysine: 1.841 G
Methionine: 0.512 G
Cystine: 0.192 G
Phenylalanine: 0.769 G
Tyrosine: 0.719 G
Valine: 0.955 G
Arginine: 1.288 G
Histidine: 0.706 G
Alanine: 1.151 G
Aspartic acid: 1.856 G
Glutamic acid: 3.147 G
Glycine: 0.83 G
Proline: 0.805 G
Serine: 0.78 G
Hydroxyproline: 0.093 G
Beef, plate steak, boneless, outside skirt, separable lean only, trimmed to 0 fat, select, cooked, grilled
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.
HEAT-TREATED
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
SHORT PLATE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 53.31 G
Energy: 268 KCAL
Energy: 1123 kJ
Protein: 28.65 G
Total lipid (fat): 17.1 G
Ash: 1.33 G
Calcium, Ca: 8 MG
Iron, Fe: 5.46 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 197 MG
Potassium, K: 284 MG
Sodium, Na: 70 MG
Zinc, Zn: 7.38 MG
Copper, Cu: 0.217 MG
Manganese, Mn: 0.217 MG
Selenium, Se: 36 UG
Thiamin: 0.12 MG
Riboflavin: 0.86 MG
Niacin: 5.605 MG
Pantothenic acid: 1.33 MG
Vitamin B-6: 0.479 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 77.8 MG
Betaine: 14.7 MG
Vitamin B-12: 7.53 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 9 IU
Vitamin E (alpha-tocopherol): 0.07 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): 1.6 UG
Fatty acids, total saturated: 6.132 G
SFA 10:0: 0.008 G
SFA 12:0: 0.009 G
SFA 14:0: 0.359 G
SFA 15:0: 0.058 G
SFA 16:0: 3.175 G
SFA 17:0: 0.167 G
SFA 18:0: 2.331 G
SFA 20:0: 0.008 G
SFA 24:0: 0.018 G
Fatty acids, total monounsaturated: 6.639 G
MUFA 14:1: 0.07 G
MUFA 15:1: 0.104 G
MUFA 16:1: 0.378 G
MUFA 16:1 c: 0.368 G
MUFA 17:1: 0.108 G
MUFA 18:1: 5.965 G
MUFA 18:1 c: 5.248 G
MUFA 20:1: 0.015 G
Fatty acids, total polyunsaturated: 1.003 G
PUFA 18:2: 0.772 G
PUFA 18:2 n-6 c,c: 0.707 G
PUFA 18:2 CLAs: 0.053 G
PUFA 18:3: 0.028 G
PUFA 18:3 n-3 c,c,c (ALA): 0.028 G
PUFA 20:3: 0.04 G
PUFA 20:4 n-6: 0.04 G
PUFA 20:4: 0.13 G
PUFA 20:5 n-3 (EPA): 0.01 G
PUFA 22:5 n-3 (DPA): 0.023 G
Fatty acids, total trans: 0.74 G
Fatty acids, total trans-monoenoic: 0.727 G
TFA 16:1 t: 0.01 G
TFA 18:1 t: 0.717 G
TFA 18:2 t not further defined: 0.013 G
Fatty acids, total trans-polyenoic: 0.013 G
Cholesterol: 99 MG
Tryptophan: 0.374 G
Threonine: 1.595 G
Isoleucine: 1.58 G
Leucine: 2.945 G
Lysine: 3.305 G
Methionine: 0.905 G
Cystine: 0.345 G
Phenylalanine: 1.351 G
Tyrosine: 1.279 G
Valine: 1.667 G
Arginine: 2.299 G
Histidine: 1.293 G
Alanine: 2.026 G
Aspartic acid: 3.305 G
Glutamic acid: 5.546 G
Glycine: 1.465 G
Proline: 1.451 G
Serine: 1.394 G
Hydroxyproline: 0.145 G
Beef, plate steak, boneless, outside skirt, 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
SHORT PLATE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 66.22 G
Energy: 198 KCAL
Energy: 830 kJ
Protein: 19.14 G
Total lipid (fat): 13.44 G
Ash: 0.97 G
Carbohydrate, by difference: 0.23 G
Calcium, Ca: 6 MG
Iron, Fe: 3.8 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 153 MG
Potassium, K: 260 MG
Sodium, Na: 65 MG
Zinc, Zn: 5.36 MG
Copper, Cu: 0.175 MG
Manganese, Mn: 0.175 MG
Selenium, Se: 24 UG
Thiamin: 0.11 MG
Riboflavin: 0.575 MG
Niacin: 4.31 MG
Pantothenic acid: 1.14 MG
Vitamin B-6: 0.417 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 59.5 MG
Betaine: 12.4 MG
Vitamin B-12: 5.16 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: 6 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 5.349 G
SFA 10:0: 0.006 G
SFA 12:0: 0.008 G
SFA 14:0: 0.322 G
SFA 15:0: 0.051 G
SFA 16:0: 2.739 G
SFA 17:0: 0.157 G
SFA 18:0: 2.045 G
SFA 20:0: 0.01 G
SFA 24:0: 0.012 G
Fatty acids, total monounsaturated: 5.659 G
MUFA 14:1: 0.058 G
MUFA 15:1: 0.064 G
MUFA 16:1: 0.312 G
MUFA 16:1 c: 0.309 G
MUFA 17:1: 0.096 G
MUFA 18:1: 5.107 G
MUFA 18:1 c: 4.416 G
MUFA 20:1: 0.023 G
Fatty acids, total polyunsaturated: 0.718 G
PUFA 18:2: 0.58 G
PUFA 18:2 n-6 c,c: 0.523 G
PUFA 18:2 CLAs: 0.046 G
PUFA 18:3: 0.022 G
PUFA 18:3 n-3 c,c,c (ALA): 0.022 G
PUFA 20:3: 0.023 G
PUFA 20:4 n-6: 0.023 G
PUFA 20:4: 0.075 G
PUFA 20:5 n-3 (EPA): 0.004 G
PUFA 22:5 n-3 (DPA): 0.014 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.706 G
Fatty acids, total trans-monoenoic: 0.694 G
TFA 16:1 t: 0.004 G
TFA 18:1 t: 0.691 G
TFA 18:2 t not further defined: 0.011 G
Fatty acids, total trans-polyenoic: 0.011 G
Cholesterol: 69 MG
Tryptophan: 0.25 G
Threonine: 1.066 G
Isoleucine: 1.056 G
Leucine: 1.968 G
Lysine: 2.208 G
Methionine: 0.605 G
Cystine: 0.23 G
Phenylalanine: 0.902 G
Tyrosine: 0.854 G
Valine: 1.114 G
Arginine: 1.536 G
Histidine: 0.864 G
Alanine: 1.354 G
Aspartic acid: 2.208 G
Glutamic acid: 3.706 G
Glycine: 0.979 G
Proline: 0.97 G
Serine: 0.931 G
Hydroxyproline: 0.097 G
Beef, plate, inside skirt 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
SHORT PLATE
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 60.34 G
Energy: 220 KCAL
Energy: 922 kJ
Protein: 26.13 G
Total lipid (fat): 12.05 G
Ash: 1.07 G
Calcium, Ca: 11 MG
Iron, Fe: 2.77 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 230 MG
Potassium, K: 289 MG
Sodium, Na: 75 MG
Zinc, Zn: 7.23 MG
Copper, Cu: 0.093 MG
Selenium, Se: 19.8 UG
Thiamin: 0.09 MG
Riboflavin: 0.191 MG
Niacin: 3.745 MG
Pantothenic acid: 0.608 MG
Vitamin B-6: 0.321 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 99.5 MG
Vitamin B-12: 3.72 UG
Vitamin E (alpha-tocopherol): 0.1 MG
Fatty acids, total saturated: 4.666 G
SFA 10:0: 0.009 G
SFA 12:0: 0.018 G
SFA 14:0: 0.32 G
SFA 16:0: 2.793 G
SFA 18:0: 1.507 G
SFA 20:0: 0.019 G
Fatty acids, total monounsaturated: 6.055 G
MUFA 14:1: 0.087 G
MUFA 16:1: 0.394 G
MUFA 18:1: 5.568 G
MUFA 20:1: 0.006 G
Fatty acids, total polyunsaturated: 0.436 G
PUFA 18:2: 0.344 G
PUFA 18:3: 0.063 G
PUFA 20:4: 0.029 G
Cholesterol: 60 MG
Tryptophan: 0.282 G
Threonine: 1.207 G
Isoleucine: 1.347 G
Leucine: 2.307 G
Lysine: 2.449 G
Methionine: 0.74 G
Cystine: 0.281 G
Phenylalanine: 1.132 G
Tyrosine: 0.957 G
Valine: 1.411 G
Arginine: 1.759 G
Histidine: 0.843 G
Alanine: 1.579 G
Aspartic acid: 2.602 G
Glutamic acid: 4.185 G
Glycine: 1.245 G
Proline: 1.105 G
Serine: 1.048 G
Hydroxyproline: 0.119 G
Beef, plate, inside skirt 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
SHORT PLATE
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 61.77 G
Energy: 205 KCAL
Energy: 856 kJ
Protein: 26.66 G
Total lipid (fat): 10.06 G
Ash: 1.09 G
Calcium, Ca: 11 MG
Iron, Fe: 2.83 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 236 MG
Potassium, K: 295 MG
Sodium, Na: 76 MG
Zinc, Zn: 7.43 MG
Copper, Cu: 0.095 MG
Selenium, Se: 19.9 UG
Thiamin: 0.092 MG
Riboflavin: 0.194 MG
Niacin: 3.82 MG
Vitamin B-6: 0.327 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 101.5 MG
Vitamin B-12: 3.8 UG
Vitamin E (alpha-tocopherol): 0.11 MG
Fatty acids, total saturated: 3.85 G
SFA 12:0: 0.01 G
SFA 14:0: 0.25 G
SFA 16:0: 2.28 G
SFA 18:0: 1.29 G
SFA 20:0: 0.02 G
Fatty acids, total monounsaturated: 5.22 G
MUFA 14:1: 0.09 G
MUFA 16:1: 0.3 G
MUFA 18:1: 4.83 G
Fatty acids, total polyunsaturated: 0.36 G
PUFA 18:2: 0.3 G
PUFA 18:3: 0.03 G
PUFA 20:4: 0.03 G
Cholesterol: 85 MG
Tryptophan: 0.288 G
Threonine: 1.232 G
Isoleucine: 1.377 G
Leucine: 2.357 G
Lysine: 2.502 G
Methionine: 0.756 G
Cystine: 0.286 G
Phenylalanine: 1.156 G
Tyrosine: 0.977 G
Valine: 1.442 G
Arginine: 1.796 G
Histidine: 0.859 G
Alanine: 1.611 G
Aspartic acid: 2.658 G
Glutamic acid: 4.274 G
Glycine: 1.267 G
Proline: 1.127 G
Serine: 1.07 G
Hydroxyproline: 0.123 G
Beef, plate, outside skirt 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
SHORT PLATE
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 57.16 G
Energy: 255 KCAL
Energy: 1067 kJ
Protein: 23.51 G
Total lipid (fat): 17.13 G
Ash: 0.93 G
Calcium, Ca: 11 MG
Iron, Fe: 2.58 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 214 MG
Potassium, K: 379 MG
Sodium, Na: 92 MG
Zinc, Zn: 5.51 MG
Copper, Cu: 0.087 MG
Selenium, Se: 18.6 UG
Thiamin: 0.115 MG
Riboflavin: 0.19 MG
Niacin: 4.193 MG
Pantothenic acid: 1.155 MG
Vitamin B-6: 0.477 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 89.5 MG
Vitamin B-12: 4.17 UG
Vitamin E (alpha-tocopherol): 0.11 MG
Fatty acids, total saturated: 7.083 G
SFA 10:0: 0.013 G
SFA 12:0: 0.022 G
SFA 14:0: 0.373 G
SFA 16:0: 3.853 G
SFA 18:0: 2.793 G
SFA 20:0: 0.029 G
Fatty acids, total monounsaturated: 8.52 G
MUFA 14:1: 0.086 G
MUFA 16:1: 0.412 G
MUFA 18:1: 8.014 G
MUFA 20:1: 0.008 G
Fatty acids, total polyunsaturated: 0.702 G
PUFA 18:2: 0.546 G
PUFA 18:3: 0.108 G
PUFA 20:4: 0.048 G
Cholesterol: 59 MG
Tryptophan: 0.254 G
Threonine: 1.085 G
Isoleucine: 1.211 G
Leucine: 2.074 G
Lysine: 2.201 G
Methionine: 0.666 G
Cystine: 0.253 G
Phenylalanine: 1.017 G
Tyrosine: 0.86 G
Valine: 1.269 G
Arginine: 1.582 G
Histidine: 0.759 G
Alanine: 1.421 G
Aspartic acid: 2.339 G
Glutamic acid: 3.764 G
Glycine: 1.121 G
Proline: 0.995 G
Serine: 0.942 G
Hydroxyproline: 0.106 G
Beef, plate, outside skirt 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
CHOICE GRADE
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 59.17 G
Energy: 233 KCAL
Energy: 974 kJ
Protein: 24.18 G
Total lipid (fat): 14.37 G
Ash: 0.95 G
Calcium, Ca: 10 MG
Iron, Fe: 2.66 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 221 MG
Potassium, K: 393 MG
Sodium, Na: 94 MG
Zinc, Zn: 5.72 MG
Copper, Cu: 0.089 MG
Selenium, Se: 18.7 UG
Thiamin: 0.119 MG
Riboflavin: 0.195 MG
Niacin: 4.331 MG
Vitamin B-6: 0.495 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 92.1 MG
Vitamin B-12: 4.3 UG
Vitamin E (alpha-tocopherol): 0.11 MG
Fatty acids, total saturated: 5.97 G
SFA 12:0: 0.01 G
SFA 14:0: 0.27 G
SFA 16:0: 3.13 G
SFA 18:0: 2.53 G
SFA 20:0: 0.03 G
Fatty acids, total monounsaturated: 7.38 G
MUFA 14:1: 0.09 G
MUFA 16:1: 0.27 G
MUFA 18:1: 7.02 G
Fatty acids, total polyunsaturated: 0.6 G
PUFA 18:2: 0.49 G
PUFA 18:3: 0.06 G
PUFA 20:4: 0.05 G
Cholesterol: 91 MG
Tryptophan: 0.261 G
Threonine: 1.118 G
Isoleucine: 1.249 G
Leucine: 2.138 G
Lysine: 2.269 G
Methionine: 0.686 G
Cystine: 0.26 G
Phenylalanine: 1.048 G
Tyrosine: 0.886 G
Valine: 1.308 G
Arginine: 1.629 G
Histidine: 0.779 G
Alanine: 1.462 G
Aspartic acid: 2.41 G
Glutamic acid: 3.876 G
Glycine: 1.15 G
Proline: 1.022 G
Serine: 0.97 G
Hydroxyproline: 0.112 G
BEEF, PORK, AND VEGETABLE CLASSIC DUMPLINGS, BEEF, PORK, AND VEGETABLE DUMPLINGS
brand_owner: CJ Foods USA Inc
brand_name: CJ FOODS
gtin_upc: 807176292327
ingredients: FILLING: BEEF, PORK, LEEK, CABBAGE, ONION, GREEN ONION, GARLIC, TEXTURED SOY FLOUR, SUGAR, SALT, SOY SAUCE [WATER, SOYBEANS, WHEAT, SALT), SESAME OIL, GINGER, MONOSODIUM GLUTAMATE, YEAST EXTRACT, BLACK PEPPER. WRAPPER: WHEAT FLOUR, WATER, CORN STARCH, WHEAT GLUTEN, SWEET RICE FLOUR, SALT, MALTODEXTRIN, SOYBEAN OIL, XANTHAN GUM.
serving_size: 144.0 g
branded_food_category: Frozen Appetizers & Hors D'oeuvres
package_weight: 28 OZ/1.75 LB/794 g
market_country: United States
Energy: 201 KCAL
Protein: 9.03 G
Total lipid (fat): 6.94 G
Carbohydrate, by difference: 22.92 G
Fiber, total dietary: 2.1 G
Sugars, Total: 1.39 G
Calcium, Ca: 42 MG
Iron, Fe: 1.25 MG
Sodium, Na: 410 MG
Fatty acids, total saturated: 2.43 G
Cholesterol: 21 MG
BEEF, PORTERHOUSE CAB 1
brand_owner: Beaver Street Fisheries Inc.
brand_name: H.F.'S
gtin_upc: 90075391060882
ingredients: Porterhouse Steak
serving_size: 112.0 g
branded_food_category: Meat/Poultry/Other Animals Unprepared/Unprocessed
market_country: United States
Energy: 161 KCAL
Protein: 22.32 G
Total lipid (fat): 7.14 G
Calcium, Ca: 18 MG
Iron, Fe: 1.96 MG
Potassium, K: 279 MG
Sodium, Na: 54 MG
Fatty acids, total saturated: 2.68 G
Cholesterol: 58 MG
BEEF, PORTERHOUSE CAB 1
brand_owner: Beaver Street Fisheries Inc.
brand_name: H.F.'S
gtin_upc: 90075391060882
ingredients: Porterhouse Steak
serving_size: 112.0 g
branded_food_category: Meat/Poultry/Other Animals Unprepared/Unprocessed
market_country: United States
Energy: 161 KCAL
Protein: 22.32 G
Total lipid (fat): 7.14 G
Calcium, Ca: 18 MG
Iron, Fe: 1.96 MG
Potassium, K: 279 MG
Sodium, Na: 54 MG
Fatty acids, total saturated: 2.68 G
Cholesterol: 58 MG
BEEF, PORTERHOUSE CAB 1
brand_owner: BEAVER STREET FISHERIES, INC.
gtin_upc: 90075391060882
ingredients: Porterhouse Steak
serving_size: 112.0 g
household_serving_fulltext: 4 oz
branded_food_category: Meat/Poultry/Other Animals Unprepared/Unprocessed
market_country: United States
Energy: 161 KCAL
Protein: 22.32 G
Total lipid (fat): 7.14 G
Calcium, Ca: 18 MG
Iron, Fe: 1.96 MG
Potassium, K: 279 MG
Sodium, Na: 54 MG
Fatty acids, total saturated: 2.68 G
Cholesterol: 58 MG
BEEF, PORTERHOUSE CAB 1
brand_owner: BEAVER STREET FISHERIES, INC.
gtin_upc: 90075391060882
ingredients: Porterhouse Steak
serving_size: 112.0 g
household_serving_fulltext: 4 oz
market_country: United States
Protein: 22.32 G
Total lipid (fat): 7.14 G
Calcium, Ca: 18 MG
Iron, Fe: 1.96 MG
Potassium, K: 279 MG
Sodium, Na: 54 MG
Fatty acids, total saturated: 2.68 G
Cholesterol: 58 MG
BEEF, PORTERHOUSE CH 16OZ
brand_owner: Beaver Street Fisheries Inc.
brand_name: H.F.'S
gtin_upc: 90075391033299
ingredients: Porterhouse Steak
serving_size: 112.0 g
branded_food_category: Meat/Poultry/Other Animals Unprepared/Unprocessed
market_country: United States
Energy: 161 KCAL
Protein: 22.32 G
Total lipid (fat): 7.14 G
Calcium, Ca: 18 MG
Iron, Fe: 2.05 MG
Potassium, K: 277 MG
Sodium, Na: 54 MG
Fatty acids, total saturated: 2.68 G
Fatty acids, total monounsaturated: 2.68 G
Cholesterol: 58 MG
BEEF, PORTERHOUSE CH 16OZ
brand_owner: Beaver Street Fisheries Inc.
brand_name: H.F.'S
gtin_upc: 90075391033299
ingredients: Porterhouse Steak
serving_size: 112.0 g
branded_food_category: Meat/Poultry/Other Animals Unprepared/Unprocessed
market_country: United States
Energy: 161 KCAL
Protein: 22.32 G
Total lipid (fat): 7.14 G
Calcium, Ca: 18 MG
Iron, Fe: 2.05 MG
Potassium, K: 277 MG
Sodium, Na: 54 MG
Fatty acids, total saturated: 2.68 G
Fatty acids, total monounsaturated: 2.68 G
Cholesterol: 58 MG
BEEF, PORTERHOUSE CH 16OZ
brand_owner: Beaver Street Fisheries Inc.
gtin_upc: 90075391033299
ingredients: Porterhouse Steak
serving_size: 112.0 g
household_serving_fulltext: 4 oz
branded_food_category: Meat/Poultry/Other Animals Unprepared/Unprocessed
market_country: United States
Energy: 161 KCAL
Protein: 22.32 G
Total lipid (fat): 7.14 G
Calcium, Ca: 18 MG
Iron, Fe: 2.05 MG
Potassium, K: 277 MG
Sodium, Na: 54 MG
Fatty acids, total saturated: 2.68 G
Fatty acids, total monounsaturated: 2.68 G
Cholesterol: 58 MG
BEEF, PORTERHOUSE CH 16OZ
brand_owner: Beaver Street Fisheries Inc.
gtin_upc: 90075391033299
ingredients: Porterhouse Steak
serving_size: 112.0 g
household_serving_fulltext: 4 oz
market_country: United States
Protein: 22.32 G
Total lipid (fat): 7.14 G
Calcium, Ca: 18 MG
Iron, Fe: 2.05 MG
Potassium, K: 277 MG
Sodium, Na: 54 MG
Fatty acids, total saturated: 2.68 G
Fatty acids, total monounsaturated: 2.68 G
Cholesterol: 58 MG
Beef, pot roast
Water: 54.93 G
Energy: 251 KCAL
Protein: 28.39 G
Total lipid (fat): 15.35 G
Calcium, Ca: 14 MG
Iron, Fe: 2.91 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 188 MG
Potassium, K: 282 MG
Sodium, Na: 370 MG
Zinc, Zn: 10.15 MG
Copper, Cu: 0.093 MG
Selenium, Se: 32.9 UG
Thiamin: 0.067 MG
Riboflavin: 0.228 MG
Niacin: 3.691 MG
Vitamin B-6: 0.304 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 89.4 MG
Vitamin B-12: 3.18 UG
Vitamin A, RAE: 5 UG
Retinol: 5 UG
Vitamin E (alpha-tocopherol): 0.08 MG
Vitamin D (D2 + D3): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 6.083 G
SFA 14:0: 0.404 G
SFA 16:0: 3.357 G
SFA 18:0: 2.122 G
Fatty acids, total monounsaturated: 7.215 G
MUFA 16:1: 0.467 G
MUFA 18:1: 6.5 G
MUFA 20:1: 0.037 G
Fatty acids, total polyunsaturated: 0.683 G
PUFA 18:2: 0.583 G
PUFA 18:3: 0.028 G
PUFA 20:4: 0.061 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.002 G
PUFA 22:6 n-3 (DHA): 0.001 G
Cholesterol: 101 MG
Beef, potatoes, and vegetables excluding carrots, broccoli, and dark-green leafy; cheese sauce
Water: 71.84 G
Energy: 131 KCAL
Protein: 8.17 G
Total lipid (fat): 5.43 G
Carbohydrate, by difference: 12.97 G
Fiber, total dietary: 1.3 G
Sugars, Total: 0.91 G
Calcium, Ca: 94 MG
Iron, Fe: 0.69 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 117 MG
Potassium, K: 259 MG
Sodium, Na: 305 MG
Zinc, Zn: 1.26 MG
Copper, Cu: 0.101 MG
Selenium, Se: 6.4 UG
Vitamin C, total ascorbic acid: 4.2 MG
Thiamin: 0.072 MG
Riboflavin: 0.111 MG
Niacin: 1.541 MG
Vitamin B-6: 0.205 MG
Folate, total: 13 UG
Folic acid: 1 UG
Folate, food: 13 UG
Folate, DFE: 14 UG
Choline, total: 26.6 MG
Vitamin B-12: 0.33 UG
Vitamin A, RAE: 25 UG
Retinol: 22 UG
Carotene, beta: 33 UG
Carotene, alpha: 7 UG
Cryptoxanthin, beta: 11 UG
Lutein + zeaxanthin: 113 UG
Vitamin E (alpha-tocopherol): 0.1 MG
Vitamin D (D2 + D3): 0.3 UG
Vitamin K (phylloquinone): 5 UG
Fatty acids, total saturated: 2.69 G
SFA 4:0: 0.105 G
SFA 6:0: 0.054 G
SFA 8:0: 0.029 G
SFA 10:0: 0.066 G
SFA 12:0: 0.063 G
SFA 14:0: 0.374 G
SFA 16:0: 1.391 G
SFA 18:0: 0.605 G
Fatty acids, total monounsaturated: 1.839 G
MUFA 16:1: 0.15 G
MUFA 18:1: 1.687 G
MUFA 20:1: 0.002 G
Fatty acids, total polyunsaturated: 0.488 G
PUFA 18:2: 0.41 G
PUFA 18:3: 0.072 G
PUFA 20:4: 0.003 G
PUFA 22:5 n-3 (DPA): 0.002 G
Cholesterol: 23 MG
Beef, potatoes, and vegetables excluding carrots, broccoli, and dark-green leafy; cream sauce, white sauce, or mushroom sauce
Water: 74.5 G
Energy: 128 KCAL
Protein: 5.33 G
Total lipid (fat): 6.69 G
Carbohydrate, by difference: 12.19 G
Fiber, total dietary: 1.3 G
Sugars, Total: 1.25 G
Calcium, Ca: 21 MG
Iron, Fe: 0.57 MG
Magnesium, Mg: 16 MG
Phosphorus, P: 62 MG
Potassium, K: 223 MG
Sodium, Na: 303 MG
Zinc, Zn: 0.87 MG
Copper, Cu: 0.09 MG
Selenium, Se: 4.9 UG
Vitamin C, total ascorbic acid: 3.6 MG
Thiamin: 0.061 MG
Riboflavin: 0.055 MG
Niacin: 1.408 MG
Vitamin B-6: 0.179 MG
Folate, total: 10 UG
Folate, food: 10 UG
Folate, DFE: 10 UG
Choline, total: 26.1 MG
Vitamin B-12: 0.25 UG
Vitamin A, RAE: 8 UG
Retinol: 5 UG
Carotene, beta: 23 UG
Carotene, alpha: 6 UG
Cryptoxanthin, beta: 10 UG
Lutein + zeaxanthin: 101 UG
Vitamin E (alpha-tocopherol): 0.84 MG
Vitamin D (D2 + D3): 0.1 UG
Vitamin K (phylloquinone): 13.3 UG
Fatty acids, total saturated: 1.322 G
SFA 4:0: 0.005 G
SFA 6:0: 0.004 G
SFA 8:0: 0.003 G
SFA 10:0: 0.009 G
SFA 12:0: 0.01 G
SFA 14:0: 0.06 G
SFA 16:0: 0.868 G
SFA 18:0: 0.313 G
Fatty acids, total monounsaturated: 2.441 G
MUFA 16:1: 0.065 G
MUFA 18:1: 2.339 G
MUFA 20:1: 0.037 G
Fatty acids, total polyunsaturated: 2.427 G
PUFA 18:2: 2.128 G
PUFA 18:3: 0.291 G
PUFA 20:4: 0.003 G
PUFA 22:5 n-3 (DPA): 0.002 G
Cholesterol: 12 MG
Beef, potatoes, and vegetables excluding carrots, broccoli, and dark-green leafy; gravy
Water: 74.69 G
Energy: 126 KCAL
Protein: 5.3 G
Total lipid (fat): 6.34 G
Carbohydrate, by difference: 12.36 G
Fiber, total dietary: 1.3 G
Sugars, Total: 0.9 G
Calcium, Ca: 11 MG
Iron, Fe: 0.6 MG
Magnesium, Mg: 16 MG
Phosphorus, P: 57 MG
Potassium, K: 221 MG
Sodium, Na: 312 MG
Zinc, Zn: 0.9 MG
Copper, Cu: 0.097 MG
Selenium, Se: 4.5 UG
Vitamin C, total ascorbic acid: 3.9 MG
Thiamin: 0.064 MG
Riboflavin: 0.057 MG
Niacin: 1.497 MG
Vitamin B-6: 0.191 MG
Folate, total: 11 UG
Folate, food: 11 UG
Folate, DFE: 11 UG
Choline, total: 25.1 MG
Vitamin B-12: 0.22 UG
Vitamin A, RAE: 3 UG
Carotene, beta: 24 UG
Carotene, alpha: 6 UG
Cryptoxanthin, beta: 11 UG
Lutein + zeaxanthin: 108 UG
Vitamin E (alpha-tocopherol): 0.8 MG
Vitamin K (phylloquinone): 9.4 UG
Fatty acids, total saturated: 1.235 G
SFA 10:0: 0.003 G
SFA 12:0: 0.004 G
SFA 14:0: 0.042 G
SFA 16:0: 0.857 G
SFA 18:0: 0.291 G
Fatty acids, total monounsaturated: 2.549 G
MUFA 16:1: 0.096 G
MUFA 18:1: 2.414 G
MUFA 20:1: 0.035 G
Fatty acids, total polyunsaturated: 1.965 G
PUFA 18:2: 1.724 G
PUFA 18:3: 0.231 G
PUFA 20:4: 0.004 G
PUFA 22:5 n-3 (DPA): 0.002 G
Cholesterol: 13 MG
Beef, potatoes, and vegetables excluding carrots, broccoli, and dark-green leafy; soy-based sauce
Water: 72.46 G
Energy: 148 KCAL
Protein: 11.77 G
Total lipid (fat): 8.81 G
Carbohydrate, by difference: 5.78 G
Fiber, total dietary: 0.9 G
Sugars, Total: 1.47 G
Calcium, Ca: 18 MG
Iron, Fe: 1.23 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 96 MG
Potassium, K: 236 MG
Sodium, Na: 236 MG
Zinc, Zn: 1.95 MG
Copper, Cu: 0.097 MG
Selenium, Se: 12.5 UG
Vitamin C, total ascorbic acid: 9.9 MG
Thiamin: 0.06 MG
Riboflavin: 0.111 MG
Niacin: 2.513 MG
Vitamin B-6: 0.246 MG
Folate, total: 15 UG
Folate, food: 15 UG
Folate, DFE: 15 UG
Choline, total: 46.5 MG
Vitamin B-12: 0.59 UG
Vitamin A, RAE: 6 UG
Carotene, beta: 74 UG
Carotene, alpha: 7 UG
Cryptoxanthin, beta: 1 UG
Lutein + zeaxanthin: 130 UG
Vitamin E (alpha-tocopherol): 1.16 MG
Vitamin K (phylloquinone): 20.6 UG
Fatty acids, total saturated: 1.961 G
SFA 10:0: 0.007 G
SFA 12:0: 0.007 G
SFA 14:0: 0.095 G
SFA 16:0: 1.302 G
SFA 18:0: 0.504 G
Fatty acids, total monounsaturated: 3.581 G
MUFA 16:1: 0.15 G
MUFA 18:1: 3.384 G
MUFA 20:1: 0.043 G
Fatty acids, total polyunsaturated: 2.436 G
PUFA 18:2: 2.118 G
PUFA 18:3: 0.301 G
PUFA 20:4: 0.008 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.005 G
Cholesterol: 31 MG
Beef, potatoes, and vegetables excluding carrots, broccoli, and dark-green leafy; tomato-based sauce
Water: 74.34 G
Energy: 126 KCAL
Protein: 5.39 G
Total lipid (fat): 6.56 G
Carbohydrate, by difference: 12.28 G
Fiber, total dietary: 1.6 G
Sugars, Total: 1.74 G
Calcium, Ca: 12 MG
Iron, Fe: 0.82 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 59 MG
Potassium, K: 286 MG
Sodium, Na: 305 MG
Zinc, Zn: 0.92 MG
Copper, Cu: 0.121 MG
Selenium, Se: 4.5 UG
Vitamin C, total ascorbic acid: 5.7 MG
Thiamin: 0.063 MG
Riboflavin: 0.059 MG
Niacin: 1.669 MG
Vitamin B-6: 0.208 MG
Folate, total: 13 UG
Folate, food: 13 UG
Folate, DFE: 13 UG
Choline, total: 26.6 MG
Vitamin B-12: 0.22 UG
Vitamin A, RAE: 8 UG
Carotene, beta: 91 UG
Carotene, alpha: 6 UG
Cryptoxanthin, beta: 11 UG
Lycopene: 3611 UG
Lutein + zeaxanthin: 113 UG
Vitamin E (alpha-tocopherol): 1.28 MG
Vitamin K (phylloquinone): 10.9 UG
Fatty acids, total saturated: 1.188 G
SFA 10:0: 0.003 G
SFA 12:0: 0.004 G
SFA 14:0: 0.038 G
SFA 16:0: 0.817 G
SFA 18:0: 0.285 G
Fatty acids, total monounsaturated: 2.624 G
MUFA 16:1: 0.068 G
MUFA 18:1: 2.515 G
MUFA 20:1: 0.038 G
Fatty acids, total polyunsaturated: 2.225 G
PUFA 18:2: 1.95 G
PUFA 18:3: 0.266 G
PUFA 20:4: 0.003 G
PUFA 22:5 n-3 (DPA): 0.002 G
Cholesterol: 12 MG
Beef, potatoes, and vegetables including carrots, broccoli, and/or dark-green leafy; cheese sauce
Water: 73 G
Energy: 127 KCAL
Protein: 8.14 G
Total lipid (fat): 5.43 G
Carbohydrate, by difference: 11.82 G
Fiber, total dietary: 1.4 G
Sugars, Total: 0.96 G
Calcium, Ca: 96 MG
Iron, Fe: 0.69 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 115 MG
Potassium, K: 253 MG
Sodium, Na: 304 MG
Zinc, Zn: 1.24 MG
Copper, Cu: 0.102 MG
Selenium, Se: 6.4 UG
Vitamin C, total ascorbic acid: 7.4 MG
Thiamin: 0.074 MG
Riboflavin: 0.108 MG
Niacin: 1.467 MG
Vitamin B-6: 0.21 MG
Folate, total: 14 UG
Folic acid: 1 UG
Folate, food: 14 UG
Folate, DFE: 15 UG
Choline, total: 25.6 MG
Vitamin B-12: 0.33 UG
Vitamin A, RAE: 104 UG
Retinol: 22 UG
Carotene, beta: 810 UG
Carotene, alpha: 341 UG
Lutein + zeaxanthin: 166 UG
Vitamin E (alpha-tocopherol): 0.3 MG
Vitamin D (D2 + D3): 0.3 UG
Vitamin K (phylloquinone): 10.7 UG
Fatty acids, total saturated: 2.689 G
SFA 4:0: 0.105 G
SFA 6:0: 0.054 G
SFA 8:0: 0.029 G
SFA 10:0: 0.066 G
SFA 12:0: 0.063 G
SFA 14:0: 0.374 G
SFA 16:0: 1.39 G
SFA 18:0: 0.605 G
Fatty acids, total monounsaturated: 1.825 G
MUFA 16:1: 0.151 G
MUFA 18:1: 1.671 G
MUFA 20:1: 0.002 G
Fatty acids, total polyunsaturated: 0.487 G
PUFA 18:2: 0.406 G
PUFA 18:3: 0.075 G
PUFA 20:4: 0.003 G
PUFA 22:5 n-3 (DPA): 0.002 G
Cholesterol: 23 MG
Beef, potatoes, and vegetables including carrots, broccoli, and/or dark-green leafy; cream sauce, white sauce, or mushroom sauce
Water: 75.21 G
Energy: 127 KCAL
Protein: 5.28 G
Total lipid (fat): 7.06 G
Carbohydrate, by difference: 11.13 G
Fiber, total dietary: 1.4 G
Sugars, Total: 1.29 G
Calcium, Ca: 23 MG
Iron, Fe: 0.57 MG
Magnesium, Mg: 14 MG
Phosphorus, P: 60 MG
Potassium, K: 217 MG
Sodium, Na: 307 MG
Zinc, Zn: 0.85 MG
Copper, Cu: 0.091 MG
Selenium, Se: 4.9 UG
Vitamin C, total ascorbic acid: 6.4 MG
Thiamin: 0.062 MG
Riboflavin: 0.052 MG
Niacin: 1.336 MG
Vitamin B-6: 0.183 MG
Folate, total: 11 UG
Folate, food: 11 UG
Folate, DFE: 11 UG
Choline, total: 25.2 MG
Vitamin B-12: 0.25 UG
Vitamin A, RAE: 77 UG
Retinol: 5 UG
Carotene, beta: 708 UG
Carotene, alpha: 300 UG
Lutein + zeaxanthin: 147 UG
Vitamin E (alpha-tocopherol): 1.08 MG
Vitamin D (D2 + D3): 0.1 UG
Vitamin K (phylloquinone): 18.8 UG
Fatty acids, total saturated: 1.371 G
SFA 4:0: 0.005 G
SFA 6:0: 0.004 G
SFA 8:0: 0.003 G
SFA 10:0: 0.009 G
SFA 12:0: 0.011 G
SFA 14:0: 0.06 G
SFA 16:0: 0.903 G
SFA 18:0: 0.324 G
Fatty acids, total monounsaturated: 2.581 G
MUFA 16:1: 0.067 G
MUFA 18:1: 2.474 G
MUFA 20:1: 0.039 G
Fatty acids, total polyunsaturated: 2.579 G
PUFA 18:2: 2.26 G
PUFA 18:3: 0.312 G
PUFA 20:4: 0.003 G
PUFA 22:5 n-3 (DPA): 0.002 G
Cholesterol: 12 MG
Beef, potatoes, and vegetables including carrots, broccoli, and/or dark-green leafy; gravy
Water: 75.15 G
Energy: 129 KCAL
Protein: 5.23 G
Total lipid (fat): 7.16 G
Carbohydrate, by difference: 11.17 G
Fiber, total dietary: 1.4 G
Sugars, Total: 0.94 G
Calcium, Ca: 13 MG
Iron, Fe: 0.59 MG
Magnesium, Mg: 14 MG
Phosphorus, P: 55 MG
Potassium, K: 215 MG
Sodium, Na: 302 MG
Zinc, Zn: 0.87 MG
Copper, Cu: 0.097 MG
Selenium, Se: 4.5 UG
Vitamin C, total ascorbic acid: 6.9 MG
Thiamin: 0.065 MG
Riboflavin: 0.053 MG
Niacin: 1.414 MG
Vitamin B-6: 0.194 MG
Folate, total: 12 UG
Folate, food: 12 UG
Folate, DFE: 12 UG
Choline, total: 24 MG
Vitamin B-12: 0.22 UG
Vitamin A, RAE: 78 UG
Carotene, beta: 762 UG
Carotene, alpha: 323 UG
Lutein + zeaxanthin: 158 UG
Vitamin E (alpha-tocopherol): 1.13 MG
Vitamin K (phylloquinone): 15.8 UG
Fatty acids, total saturated: 1.343 G
SFA 10:0: 0.003 G
SFA 12:0: 0.005 G
SFA 14:0: 0.042 G
SFA 16:0: 0.934 G
SFA 18:0: 0.314 G
Fatty acids, total monounsaturated: 2.864 G
MUFA 16:1: 0.099 G
MUFA 18:1: 2.72 G
MUFA 20:1: 0.041 G
Fatty acids, total polyunsaturated: 2.297 G
PUFA 18:2: 2.014 G
PUFA 18:3: 0.272 G
PUFA 20:4: 0.004 G
PUFA 22:5 n-3 (DPA): 0.002 G
Cholesterol: 13 MG
Beef, potatoes, and vegetables including carrots, broccoli, and/or dark-green leafy; no sauce
Water: 72.98 G
Energy: 126 KCAL
Protein: 6.93 G
Total lipid (fat): 5.15 G
Carbohydrate, by difference: 13.46 G
Fiber, total dietary: 1.8 G
Sugars, Total: 1.19 G
Calcium, Ca: 14 MG
Iron, Fe: 0.78 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 68 MG
Potassium, K: 280 MG
Sodium, Na: 313 MG
Zinc, Zn: 1.16 MG
Copper, Cu: 0.126 MG
Selenium, Se: 6 UG
Vitamin C, total ascorbic acid: 9.4 MG
Thiamin: 0.081 MG
Riboflavin: 0.054 MG
Niacin: 1.841 MG
Vitamin B-6: 0.257 MG
Folate, total: 15 UG
Folate, food: 15 UG
Folate, DFE: 15 UG
Choline, total: 31.6 MG
Vitamin B-12: 0.3 UG
Vitamin A, RAE: 107 UG
Carotene, beta: 1047 UG
Carotene, alpha: 444 UG
Lutein + zeaxanthin: 216 UG
Vitamin E (alpha-tocopherol): 0.91 MG
Vitamin K (phylloquinone): 17.4 UG
Fatty acids, total saturated: 1.104 G
SFA 10:0: 0.004 G
SFA 12:0: 0.006 G
SFA 14:0: 0.051 G
SFA 16:0: 0.738 G
SFA 18:0: 0.277 G
Fatty acids, total monounsaturated: 2.057 G
MUFA 16:1: 0.081 G
MUFA 18:1: 1.948 G
MUFA 20:1: 0.026 G
Fatty acids, total polyunsaturated: 1.502 G
PUFA 18:2: 1.301 G
PUFA 18:3: 0.191 G
PUFA 20:4: 0.004 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.003 G
Cholesterol: 16 MG
Beef, potatoes, and vegetables including carrots, broccoli, and/or dark-green leafy; soy-based sauce
Water: 72.25 G
Energy: 149 KCAL
Protein: 11.75 G
Total lipid (fat): 8.82 G
Carbohydrate, by difference: 5.96 G
Fiber, total dietary: 1.1 G
Sugars, Total: 1.34 G
Calcium, Ca: 22 MG
Iron, Fe: 1.21 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 96 MG
Potassium, K: 240 MG
Sodium, Na: 246 MG
Zinc, Zn: 1.96 MG
Copper, Cu: 0.071 MG
Selenium, Se: 11.4 UG
Vitamin C, total ascorbic acid: 10.9 MG
Thiamin: 0.061 MG
Riboflavin: 0.09 MG
Niacin: 2.317 MG
Vitamin B-6: 0.246 MG
Folate, total: 17 UG
Folate, food: 17 UG
Folate, DFE: 17 UG
Choline, total: 46.6 MG
Vitamin B-12: 0.59 UG
Vitamin A, RAE: 91 UG
Carotene, beta: 899 UG
Carotene, alpha: 391 UG
Lutein + zeaxanthin: 196 UG
Vitamin E (alpha-tocopherol): 1.21 MG
Vitamin K (phylloquinone): 29 UG
Fatty acids, total saturated: 1.963 G
SFA 10:0: 0.007 G
SFA 12:0: 0.007 G
SFA 14:0: 0.095 G
SFA 16:0: 1.303 G
SFA 18:0: 0.504 G
Fatty acids, total monounsaturated: 3.588 G
MUFA 16:1: 0.15 G
MUFA 18:1: 3.391 G
MUFA 20:1: 0.044 G
Fatty acids, total polyunsaturated: 2.425 G
PUFA 18:2: 2.112 G
PUFA 18:3: 0.298 G
PUFA 20:4: 0.008 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.005 G
Cholesterol: 31 MG
Beef, potatoes, and vegetables including carrots, broccoli, and/or dark-green leafy; tomato-based sauce
Water: 75.1 G
Energy: 126 KCAL
Protein: 5.33 G
Total lipid (fat): 6.96 G
Carbohydrate, by difference: 11.13 G
Fiber, total dietary: 1.7 G
Sugars, Total: 1.78 G
Calcium, Ca: 14 MG
Iron, Fe: 0.82 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 56 MG
Potassium, K: 280 MG
Sodium, Na: 310 MG
Zinc, Zn: 0.9 MG
Copper, Cu: 0.121 MG
Selenium, Se: 4.5 UG
Vitamin C, total ascorbic acid: 8.7 MG
Thiamin: 0.065 MG
Riboflavin: 0.056 MG
Niacin: 1.591 MG
Vitamin B-6: 0.212 MG
Folate, total: 13 UG
Folate, food: 13 UG
Folate, DFE: 13 UG
Choline, total: 25.5 MG
Vitamin B-12: 0.22 UG
Vitamin A, RAE: 83 UG
Carotene, beta: 826 UG
Carotene, alpha: 322 UG
Cryptoxanthin, beta: 1 UG
Lycopene: 3596 UG
Lutein + zeaxanthin: 163 UG
Vitamin E (alpha-tocopherol): 1.54 MG
Vitamin K (phylloquinone): 16.8 UG
Fatty acids, total saturated: 1.242 G
SFA 10:0: 0.003 G
SFA 12:0: 0.004 G
SFA 14:0: 0.038 G
SFA 16:0: 0.855 G
SFA 18:0: 0.296 G
Fatty acids, total monounsaturated: 2.773 G
MUFA 16:1: 0.07 G
MUFA 18:1: 2.659 G
MUFA 20:1: 0.041 G
Fatty acids, total polyunsaturated: 2.388 G
PUFA 18:2: 2.092 G
PUFA 18:3: 0.287 G
PUFA 20:4: 0.003 G
PUFA 22:5 n-3 (DPA): 0.002 G
Cholesterol: 12 MG
Beef, potatoes, and vegetables, excluding carrots, broccoli, and dark-green leafy; no sauce
Water: 71.53 G
Energy: 131 KCAL
Protein: 6.97 G
Total lipid (fat): 5.1 G
Carbohydrate, by difference: 14.97 G
Fiber, total dietary: 1.7 G
Sugars, Total: 1.12 G
Calcium, Ca: 12 MG
Iron, Fe: 0.78 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 71 MG
Potassium, K: 287 MG
Sodium, Na: 305 MG
Zinc, Zn: 1.19 MG
Copper, Cu: 0.125 MG
Selenium, Se: 6 UG
Vitamin C, total ascorbic acid: 5.3 MG
Thiamin: 0.079 MG
Riboflavin: 0.058 MG
Niacin: 1.939 MG
Vitamin B-6: 0.251 MG
Folate, total: 14 UG
Folate, food: 14 UG
Folate, DFE: 14 UG
Choline, total: 32.9 MG
Vitamin B-12: 0.3 UG
Vitamin A, RAE: 4 UG
Carotene, beta: 33 UG
Carotene, alpha: 9 UG
Cryptoxanthin, beta: 15 UG
Lutein + zeaxanthin: 147 UG
Vitamin E (alpha-tocopherol): 0.64 MG
Vitamin K (phylloquinone): 9.8 UG
Fatty acids, total saturated: 1.098 G
SFA 10:0: 0.004 G
SFA 12:0: 0.005 G
SFA 14:0: 0.05 G
SFA 16:0: 0.735 G
SFA 18:0: 0.276 G
Fatty acids, total monounsaturated: 2.054 G
MUFA 16:1: 0.08 G
MUFA 18:1: 1.947 G
MUFA 20:1: 0.026 G
Fatty acids, total polyunsaturated: 1.48 G
PUFA 18:2: 1.286 G
PUFA 18:3: 0.184 G
PUFA 20:4: 0.004 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.003 G
Cholesterol: 16 MG
Beef, prepackaged or deli, luncheon meat, reduced sodium
Water: 73.72 G
Energy: 115 KCAL
Protein: 18.62 G
Total lipid (fat): 3.69 G
Carbohydrate, by difference: 0.64 G
Sugars, Total: 0.29 G
Calcium, Ca: 5 MG
Iron, Fe: 2.05 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 242 MG
Potassium, K: 647 MG
Sodium, Na: 640 MG
Zinc, Zn: 3.2 MG
Copper, Cu: 0.086 MG
Selenium, Se: 14.7 UG
Thiamin: 0.043 MG
Riboflavin: 0.213 MG
Niacin: 5.581 MG
Vitamin B-6: 0.46 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Choline, total: 43.9 MG
Vitamin B-12: 2.04 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin E (alpha-tocopherol): 0.49 MG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 1.318 G
SFA 14:0: 0.085 G
SFA 16:0: 0.748 G
SFA 18:0: 0.429 G
Fatty acids, total monounsaturated: 1.521 G
MUFA 16:1: 0.124 G
MUFA 18:1: 1.333 G
MUFA 20:1: 0.011 G
Fatty acids, total polyunsaturated: 0.27 G
PUFA 18:2: 0.178 G
PUFA 18:3: 0.018 G
PUFA 20:4: 0.037 G
PUFA 20:5 n-3 (EPA): 0.007 G
PUFA 22:5 n-3 (DPA): 0.012 G
PUFA 22:6 n-3 (DHA): 0.001 G
Cholesterol: 51 MG
Beef, prepackaged or deli, luncheon meat
Water: 73.72 G
Energy: 115 KCAL
Protein: 18.62 G
Total lipid (fat): 3.69 G
Carbohydrate, by difference: 0.64 G
Sugars, Total: 0.29 G
Calcium, Ca: 5 MG
Iron, Fe: 2.05 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 242 MG
Potassium, K: 647 MG
Sodium, Na: 853 MG
Zinc, Zn: 3.2 MG
Copper, Cu: 0.086 MG
Selenium, Se: 14.7 UG
Thiamin: 0.043 MG
Riboflavin: 0.213 MG
Niacin: 5.581 MG
Vitamin B-6: 0.46 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Choline, total: 43.9 MG
Vitamin B-12: 2.04 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin E (alpha-tocopherol): 0.49 MG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 1.318 G
SFA 14:0: 0.085 G
SFA 16:0: 0.748 G
SFA 18:0: 0.429 G
Fatty acids, total monounsaturated: 1.521 G
MUFA 16:1: 0.124 G
MUFA 18:1: 1.333 G
MUFA 20:1: 0.011 G
Fatty acids, total polyunsaturated: 0.27 G
PUFA 18:2: 0.178 G
PUFA 18:3: 0.018 G
PUFA 20:4: 0.037 G
PUFA 20:5 n-3 (EPA): 0.007 G
PUFA 22:5 n-3 (DPA): 0.012 G
PUFA 22:6 n-3 (DHA): 0.001 G
Cholesterol: 51 MG
Beef, retail cuts, separable fat, 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]
FAT, TRIM Used for intact pieces of animal fat. Refined animal fat is indexed under *FAT OR OIL*.
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.
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
CUT OF MEAT NOT KNOWN
GRADE OF MEAT NOT KNOWN
Water: 18.58 G
Energy: 680 KCAL
Energy: 2845 kJ
Protein: 10.65 G
Total lipid (fat): 70.33 G
Ash: 0.45 G
Calcium, Ca: 19 MG
Iron, Fe: 1.08 MG
Magnesium, Mg: 6 MG
Phosphorus, P: 64 MG
Potassium, K: 99 MG
Sodium, Na: 23 MG
Zinc, Zn: 1.24 MG
Copper, Cu: 0.04 MG
Selenium, Se: 8.3 UG
Thiamin: 0.03 MG
Riboflavin: 0.046 MG
Niacin: 1.528 MG
Pantothenic acid: 0.221 MG
Vitamin B-6: 0.14 MG
Choline, total: 56.1 MG
Betaine: 2.2 MG
Vitamin B-12: 0.9 UG
Vitamin D (D2 + D3), International Units: 15 IU
Vitamin D (D2 + D3): 0.4 UG
Vitamin D3 (cholecalciferol): 0.4 UG
Vitamin K (phylloquinone): 3.1 UG
Fatty acids, total saturated: 28.5 G
SFA 10:0: 0.27 G
SFA 12:0: 0.25 G
SFA 14:0: 2.35 G
SFA 16:0: 17.77 G
SFA 18:0: 7.86 G
Fatty acids, total monounsaturated: 30.45 G
MUFA 16:1: 3.14 G
MUFA 18:1: 27.14 G
MUFA 20:1: 0.17 G
Fatty acids, total polyunsaturated: 2.66 G
PUFA 18:2: 1.62 G
PUFA 18:3: 1.04 G
PUFA 22:5 n-3 (DPA): 0.015 G
Cholesterol: 95 MG
Tryptophan: 0.07 G
Threonine: 0.425 G
Isoleucine: 0.485 G
Leucine: 0.847 G
Lysine: 0.9 G
Methionine: 0.277 G
Cystine: 0.137 G
Phenylalanine: 0.421 G
Tyrosine: 0.339 G
Valine: 0.528 G
Arginine: 0.689 G
Histidine: 0.34 G
Alanine: 0.647 G
Aspartic acid: 0.97 G
Glutamic acid: 1.599 G
Glycine: 0.648 G
Proline: 0.508 G
Serine: 0.42 G
Hydroxyproline: 0.112 G
Beef, retail cuts, separable 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]
FAT, TRIM Used for intact pieces of animal fat. Refined animal fat is indexed under *FAT OR OIL*.
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
CUT OF MEAT NOT KNOWN
GRADE OF MEAT NOT KNOWN
Water: 20.21 G
Energy: 674 KCAL
Energy: 2820 kJ
Protein: 8.21 G
Total lipid (fat): 70.89 G
Ash: 0.28 G
Calcium, Ca: 26 MG
Iron, Fe: 0.72 MG
Magnesium, Mg: 5 MG
Phosphorus, P: 61 MG
Potassium, K: 96 MG
Sodium, Na: 26 MG
Zinc, Zn: 0.82 MG
Copper, Cu: 0.028 MG
Selenium, Se: 6.6 UG
Thiamin: 0.03 MG
Riboflavin: 0.037 MG
Niacin: 1.437 MG
Pantothenic acid: 0.163 MG
Vitamin B-6: 0.108 MG
Vitamin B-12: 0.73 UG
Vitamin D (D2 + D3), International Units: 11 IU
Vitamin D (D2 + D3): 0.3 UG
Vitamin D3 (cholecalciferol): 0.3 UG
Vitamin K (phylloquinone): 3.4 UG
Fatty acids, total saturated: 29.45 G
SFA 10:0: 0.31 G
SFA 12:0: 0.21 G
SFA 14:0: 2.39 G
SFA 16:0: 17.73 G
SFA 18:0: 8.81 G
Fatty acids, total monounsaturated: 30.94 G
MUFA 16:1: 3.88 G
MUFA 18:1: 26.95 G
MUFA 20:1: 0.11 G
Fatty acids, total polyunsaturated: 2.56 G
PUFA 18:2: 1.49 G
PUFA 18:3: 1.07 G
Cholesterol: 99 MG
Tryptophan: 0.054 G
Threonine: 0.328 G
Isoleucine: 0.374 G
Leucine: 0.653 G
Lysine: 0.694 G
Methionine: 0.214 G
Cystine: 0.106 G
Phenylalanine: 0.324 G
Tyrosine: 0.262 G
Valine: 0.407 G
Arginine: 0.531 G
Histidine: 0.262 G
Alanine: 0.499 G
Aspartic acid: 0.748 G
Glutamic acid: 1.233 G
Glycine: 0.5 G
Proline: 0.391 G
Serine: 0.323 G
Hydroxyproline: 0.086 G
Beef, rib eye roast, bone-in, lip-on, separable lean and fat, trimmed to 1/8 fat, all grades, cooked, roasted
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, WITHOUT SKIN, WITH SEPARABLE FAT
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).
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
RIB (MEAT CUT)
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 53.29 G
Energy: 300 KCAL
Energy: 1255 kJ
Protein: 23.47 G
Total lipid (fat): 22.91 G
Ash: 0.94 G
Calcium, Ca: 13 MG
Iron, Fe: 2.14 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 152 MG
Potassium, K: 263 MG
Sodium, Na: 63 MG
Zinc, Zn: 5.35 MG
Copper, Cu: 0.076 MG
Manganese, Mn: 0.076 MG
Selenium, Se: 23.9 UG
Thiamin: 0.084 MG
Riboflavin: 0.297 MG
Niacin: 4.808 MG
Pantothenic acid: 0.614 MG
Vitamin B-6: 0.475 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 48.5 MG
Betaine: 14.1 MG
Vitamin B-12: 2.07 UG
Vitamin A, RAE: 8 UG
Retinol: 8 UG
Vitamin A, IU: 26 IU
Vitamin E (alpha-tocopherol): 0.1 MG
Vitamin D (D2 + D3), International Units: 6 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 9.883 G
SFA 10:0: 0.017 G
SFA 12:0: 0.019 G
SFA 14:0: 0.661 G
SFA 15:0: 0.135 G
SFA 16:0: 5.269 G
SFA 17:0: 0.303 G
SFA 18:0: 3.452 G
SFA 20:0: 0.017 G
SFA 24:0: 0.011 G
Fatty acids, total monounsaturated: 10.824 G
MUFA 14:1: 0.14 G
MUFA 15:1: 0.044 G
MUFA 16:1: 0.74 G
MUFA 16:1 c: 0.68 G
MUFA 17:1: 0.192 G
MUFA 18:1: 9.658 G
MUFA 18:1 c: 8.336 G
MUFA 20:1: 0.051 G
Fatty acids, total polyunsaturated: 1.036 G
PUFA 18:2: 0.899 G
PUFA 18:2 n-6 c,c: 0.707 G
PUFA 18:2 CLAs: 0.102 G
PUFA 18:3: 0.038 G
PUFA 18:3 n-3 c,c,c (ALA): 0.038 G
PUFA 20:2 n-6 c,c: 0.005 G
PUFA 20:3: 0.025 G
PUFA 20:4 n-6: 0.025 G
PUFA 20:4: 0.055 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
Fatty acids, total trans: 1.473 G
Fatty acids, total trans-monoenoic: 1.383 G
TFA 16:1 t: 0.06 G
TFA 18:1 t: 1.323 G
TFA 18:2 t not further defined: 0.09 G
Fatty acids, total trans-polyenoic: 0.09 G
Cholesterol: 82 MG
Tryptophan: 0.263 G
Threonine: 1.106 G
Isoleucine: 1.093 G
Leucine: 2.022 G
Lysine: 2.248 G
Methionine: 0.635 G
Cystine: 0.239 G
Phenylalanine: 0.941 G
Tyrosine: 0.874 G
Valine: 1.173 G
Arginine: 1.598 G
Histidine: 0.879 G
Alanine: 1.455 G
Aspartic acid: 2.286 G
Glutamic acid: 3.837 G
Glycine: 1.154 G
Proline: 1.053 G
Serine: 0.966 G
Hydroxyproline: 0.16 G
Beef, rib eye roast, bone-in, lip-on, separable lean and fat, trimmed to 1/8 fat, choice, cooked, roasted
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, WITHOUT SKIN, WITH SEPARABLE FAT
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).
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
CHOICE GRADE
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 52.38 G
Energy: 307 KCAL
Energy: 1283 kJ
Protein: 23.53 G
Total lipid (fat): 23.61 G
Ash: 0.91 G
Calcium, Ca: 13 MG
Iron, Fe: 2.15 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 153 MG
Potassium, K: 264 MG
Sodium, Na: 62 MG
Zinc, Zn: 5.33 MG
Copper, Cu: 0.077 MG
Manganese, Mn: 0.077 MG
Selenium, Se: 24.6 UG
Thiamin: 0.096 MG
Riboflavin: 0.297 MG
Niacin: 4.749 MG
Pantothenic acid: 0.611 MG
Vitamin B-6: 0.453 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 48.7 MG
Betaine: 14.2 MG
Vitamin B-12: 2.05 UG
Vitamin A, RAE: 8 UG
Retinol: 8 UG
Vitamin A, IU: 25 IU
Vitamin E (alpha-tocopherol): 0.12 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): 1.6 UG
Fatty acids, total saturated: 10.097 G
SFA 10:0: 0.017 G
SFA 12:0: 0.019 G
SFA 14:0: 0.667 G
SFA 15:0: 0.141 G
SFA 16:0: 5.395 G
SFA 17:0: 0.319 G
SFA 18:0: 3.51 G
SFA 20:0: 0.017 G
SFA 24:0: 0.012 G
Fatty acids, total monounsaturated: 11.184 G
MUFA 14:1: 0.141 G
MUFA 15:1: 0.045 G
MUFA 16:1: 0.751 G
MUFA 16:1 c: 0.697 G
MUFA 17:1: 0.205 G
MUFA 18:1: 9.99 G
MUFA 18:1 c: 8.652 G
MUFA 20:1: 0.052 G
Fatty acids, total polyunsaturated: 1.059 G
PUFA 18:2: 0.916 G
PUFA 18:2 n-6 c,c: 0.725 G
PUFA 18:2 CLAs: 0.102 G
PUFA 18:3: 0.039 G
PUFA 18:3 n-3 c,c,c (ALA): 0.039 G
PUFA 20:2 n-6 c,c: 0.004 G
PUFA 20:3: 0.026 G
PUFA 20:4 n-6: 0.026 G
PUFA 20:4: 0.057 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.013 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 1.481 G
Fatty acids, total trans-monoenoic: 1.392 G
TFA 16:1 t: 0.054 G
TFA 18:1 t: 1.338 G
TFA 18:2 t not further defined: 0.089 G
Fatty acids, total trans-polyenoic: 0.089 G
Cholesterol: 83 MG
Tryptophan: 0.264 G
Threonine: 1.103 G
Isoleucine: 1.093 G
Leucine: 2.01 G
Lysine: 2.225 G
Methionine: 0.634 G
Cystine: 0.237 G
Phenylalanine: 0.939 G
Tyrosine: 0.87 G
Valine: 1.175 G
Arginine: 1.589 G
Histidine: 0.866 G
Alanine: 1.455 G
Aspartic acid: 2.273 G
Glutamic acid: 3.828 G
Glycine: 1.16 G
Proline: 1.049 G
Serine: 0.961 G
Hydroxyproline: 0.161 G
Beef, rib eye roast, bone-in, lip-on, separable lean and fat, trimmed to 1/8 fat, select, cooked, roasted
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, WITHOUT SKIN, WITH SEPARABLE FAT
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).
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
SELECT GRADE
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 54.66 G
Energy: 290 KCAL
Energy: 1214 kJ
Protein: 23.36 G
Total lipid (fat): 21.85 G
Ash: 0.99 G
Calcium, Ca: 14 MG
Iron, Fe: 2.13 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 149 MG
Potassium, K: 262 MG
Sodium, Na: 64 MG
Zinc, Zn: 5.39 MG
Copper, Cu: 0.074 MG
Manganese, Mn: 0.074 MG
Selenium, Se: 22.9 UG
Thiamin: 0.071 MG
Riboflavin: 0.296 MG
Niacin: 4.897 MG
Pantothenic acid: 0.618 MG
Vitamin B-6: 0.507 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 48.2 MG
Betaine: 14.1 MG
Vitamin B-12: 2.11 UG
Vitamin A, RAE: 8 UG
Retinol: 8 UG
Vitamin A, IU: 27 IU
Vitamin E (alpha-tocopherol): 0.07 MG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 9.562 G
SFA 10:0: 0.016 G
SFA 12:0: 0.019 G
SFA 14:0: 0.651 G
SFA 15:0: 0.126 G
SFA 16:0: 5.078 G
SFA 17:0: 0.278 G
SFA 18:0: 3.365 G
SFA 20:0: 0.018 G
SFA 24:0: 0.01 G
Fatty acids, total monounsaturated: 10.284 G
MUFA 14:1: 0.138 G
MUFA 15:1: 0.042 G
MUFA 16:1: 0.723 G
MUFA 16:1 c: 0.654 G
MUFA 17:1: 0.172 G
MUFA 18:1: 9.161 G
MUFA 18:1 c: 7.862 G
MUFA 20:1: 0.048 G
Fatty acids, total polyunsaturated: 1.003 G
PUFA 18:2: 0.874 G
PUFA 18:2 n-6 c,c: 0.68 G
PUFA 18:2 CLAs: 0.101 G
PUFA 18:3: 0.036 G
PUFA 18:3 n-3 c,c,c (ALA): 0.036 G
PUFA 20:2 n-6 c,c: 0.006 G
PUFA 20:3: 0.022 G
PUFA 20:4 n-6: 0.022 G
PUFA 20:4: 0.051 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
Fatty acids, total trans: 1.462 G
Fatty acids, total trans-monoenoic: 1.369 G
TFA 16:1 t: 0.069 G
TFA 18:1 t: 1.3 G
TFA 18:2 t not further defined: 0.093 G
Fatty acids, total trans-polyenoic: 0.093 G
Cholesterol: 79 MG
Tryptophan: 0.262 G
Threonine: 1.122 G
Isoleucine: 1.108 G
Leucine: 2.07 G
Lysine: 2.31 G
Methionine: 0.646 G
Cystine: 0.245 G
Phenylalanine: 0.954 G
Tyrosine: 0.896 G
Valine: 1.185 G
Arginine: 1.634 G
Histidine: 0.914 G
Alanine: 1.47 G
Aspartic acid: 2.336 G
Glutamic acid: 3.902 G
Glycine: 1.157 G
Proline: 1.078 G
Serine: 0.99 G
Hydroxyproline: 0.16 G
Beef, rib eye roast, bone-in, lip-on, separable lean only, trimmed to 1/8 fat, all grades, cooked, roasted
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, WITHOUT SKIN, WITHOUT SEPARABLE FAT
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).
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
RIB (MEAT CUT)
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 58.66 G
Energy: 231 KCAL
Energy: 968 kJ
Protein: 27.12 G
Total lipid (fat): 13.64 G
Ash: 1.05 G
Calcium, Ca: 11 MG
Iron, Fe: 2.36 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 173 MG
Potassium, K: 295 MG
Sodium, Na: 69 MG
Zinc, Zn: 6.14 MG
Copper, Cu: 0.085 MG
Manganese, Mn: 0.085 MG
Selenium, Se: 27.7 UG
Thiamin: 0.095 MG
Riboflavin: 0.329 MG
Niacin: 5.561 MG
Pantothenic acid: 0.685 MG
Vitamin B-6: 0.544 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 55.5 MG
Betaine: 16.1 MG
Vitamin B-12: 2.26 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
Vitamin E (alpha-tocopherol): 0.1 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): 1.6 UG
Fatty acids, total saturated: 5.258 G
SFA 10:0: 0.007 G
SFA 12:0: 0.009 G
SFA 14:0: 0.345 G
SFA 15:0: 0.066 G
SFA 16:0: 2.944 G
SFA 17:0: 0.156 G
SFA 18:0: 1.714 G
SFA 20:0: 0.006 G
SFA 24:0: 0.011 G
Fatty acids, total monounsaturated: 6.085 G
MUFA 14:1: 0.081 G
MUFA 15:1: 0.054 G
MUFA 16:1: 0.421 G
MUFA 16:1 c: 0.41 G
MUFA 17:1: 0.114 G
MUFA 18:1: 5.391 G
MUFA 18:1 c: 4.772 G
MUFA 20:1: 0.024 G
Fatty acids, total polyunsaturated: 0.619 G
PUFA 18:2: 0.507 G
PUFA 18:2 n-6 c,c: 0.452 G
PUFA 18:2 CLAs: 0.046 G
PUFA 18:3: 0.02 G
PUFA 18:3 n-3 c,c,c (ALA): 0.02 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:3: 0.018 G
PUFA 20:4 n-6: 0.018 G
PUFA 20:4: 0.058 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
Fatty acids, total trans: 0.639 G
Fatty acids, total trans-monoenoic: 0.631 G
TFA 16:1 t: 0.011 G
TFA 18:1 t: 0.619 G
TFA 18:2 t not further defined: 0.008 G
Fatty acids, total trans-polyenoic: 0.008 G
Cholesterol: 80 MG
Tryptophan: 0.332 G
Threonine: 1.393 G
Isoleucine: 1.382 G
Leucine: 2.55 G
Lysine: 2.85 G
Methionine: 0.787 G
Cystine: 0.298 G
Phenylalanine: 1.181 G
Tyrosine: 1.107 G
Valine: 1.461 G
Arginine: 1.988 G
Histidine: 1.1 G
Alanine: 1.77 G
Aspartic acid: 2.863 G
Glutamic acid: 4.834 G
Glycine: 1.277 G
Proline: 1.245 G
Serine: 1.203 G
Hydroxyproline: 0.137 G
Data Sources
https://fdc.nal.usda.gov
https://langual.org