BEEF, RICE & CHEESE BURRITO, SPICY
brand_owner: Arizona Gold Ltd
brand_name: CIRCLE K
gtin_upc: 829132000630
ingredients: BEEF (WATER, SALT, SODIUM PHOSPHATE, FLAVORING SPICE), LONG GRAIN PARBOILED RICE (IRON PHOSPHATE, NIACIN, THIAMINE MONONITRATE, FOLIC ACID), CHILE SAUCE (WATER, RED CHILES, MODIFIED FOOD STARCH, DEHYDRATED CHILE PEPPERS, SOYBEAN OIL, SALT, DISTILLED VINEGAR, DEHYDRATED PASILLA PODS, ONION, GARLIC, SPICES), CHEDDAR CHEESE (CULTURED PASTEURIZED MILK, SALT, ENZYMES, ANNATTO), MOZZARELLA CHEESE (PASTEURIZED PART-SKIM MILK, SKIM MILK, CHEESE CULTURE, SALT, ENZYMES), TORTILLA (FLOUR (ENRICHED FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, SHORTENING (PALM OIL, MONO AND DIGLYCERIDES, POLYSORBATE 60), SALT, SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, CALCIUM PROPIONATE, MONO AND DIGLYCERIDES, SUGAR, FUMARIC ACID, CORN STARCH, WHEAT STARCH, MICROCRYSTALLINE CELLULOSE, SODIUM METABISULFITE, DIACETYL TARTARIC ACID ESTER OF MONO AND DIGLYCERIDES, CALCIUM SULFATE, ENZYMES, INVERT SUGAR, PROPYLENE GLYCOL, CMC GUM, POTASSIUM SORBATE).
serving_size: 283.0 g
branded_food_category: Prepared Wraps and Burittos
market_country: United States
Energy: 254 KCAL
Protein: 10.95 G
Total lipid (fat): 7.42 G
Carbohydrate, by difference: 25.44 G
Sugars, Total: 1.06 G
Calcium, Ca: 118 MG
Iron, Fe: 2.83 MG
Potassium, K: 80 MG
Sodium, Na: 640 MG
Fatty acids, total saturated: 3.53 G
Cholesterol: 30 MG
BEEF, RICE & CHEESE BURRITO, SPICY
brand_owner: Arizona Gold Ltd
brand_name: CIRCLE K
gtin_upc: 829132000630
ingredients: BEEF (WATER, SALT, SODIUM PHOSPHATE, FLAVORING SPICE), LONG GRAIN PARBOILED RICE (IRON PHOSPHATE, NIACIN, THIAMINE MONONITRATE, FOLIC ACID), CHILE SAUCE (WATER, RED CHILES, MODIFIED FOOD STARCH, DEHYDRATED CHILE PEPPERS, SOYBEAN OIL, SALT, DISTILLED VINEGAR, DEHYDRATED PASILLA PODS, ONION, GARLIC, SPICES), CHEDDAR CHEESE (CULTURED PASTEURIZED MILK, SALT, ENZYMES, ANNATTO), MOZZARELLA CHEESE (PASTEURIZED PART-SKIM MILK, SKIM MILK, CHEESE CULTURE, SALT, ENZYMES), TORTILLA (FLOUR (ENRICHED FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, SHORTENING (PALM OIL, MONO AND DIGLYCERIDES, POLYSORBATE 60), SALT, SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, CALCIUM PROPIONATE, MONO AND DIGLYCERIDES, SUGAR, FUMARIC ACID, CORN STARCH, WHEAT STARCH, MICROCRYSTALLINE CELLULOSE, SODIUM METABISULFITE, DIACETYL TARTARIC ACID ESTER OF MONO AND DIGLYCERIDES, CALCIUM SULFATE, ENZYMES, INVERT SUGAR, PROPYLENE GLYCOL, CMC GUM, POTASSIUM SORBATE).
serving_size: 283.0 g
branded_food_category: Prepared Wraps and Burittos
package_weight: 10 oz/283 g
market_country: United States
Energy: 254 KCAL
Protein: 10.95 G
Total lipid (fat): 7.42 G
Carbohydrate, by difference: 25.44 G
Sugars, Total: 1.06 G
Calcium, Ca: 118 MG
Iron, Fe: 2.83 MG
Potassium, K: 80 MG
Sodium, Na: 640 MG
Fatty acids, total saturated: 3.53 G
Cholesterol: 30 MG
BEEF, RICE & CHEESE BURRITO, SPICY
brand_owner: Arizona Gold Ltd
gtin_upc: 829132000630
ingredients: BEEF (WATER, SALT, SODIUM PHOSPHATE, FLAVORING SPICE), LONG GRAIN PARBOILED RICE (IRON PHOSPHATE, NIACIN, THIAMINE MONONITRATE, FOLIC ACID), CHILE SAUCE (WATER, RED CHILES, MODIFIED FOOD STARCH, DEHYDRATED CHILE PEPPERS, SOYBEAN OIL, SALT, DISTILLED VINEGAR, DEHYDRATED PASILLA PODS, ONION, GARLIC, SPICES), CHEDDAR CHEESE (CULTURED PASTEURIZED MILK, SALT, ENZYMES, ANNATTO), MOZZARELLA CHEESE (PASTEURIZED PART-SKIM MILK, SKIM MILK, CHEESE CULTURE, SALT, ENZYMES), TORTILLA (FLOUR (ENRICHED FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, SHORTENING (PALM OIL, MONO AND DIGLYCERIDES, POLYSORBATE 60), SALT, SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, CALCIUM PROPIONATE, MONO AND DIGLYCERIDES, SUGAR, FUMARIC ACID, CORN STARCH, WHEAT STARCH, MICROCRYSTALLINE CELLULOSE, SODIUM METABISULFITE, DIACETYL TARTARIC ACID ESTER OF MONO AND DIGLYCERIDES, CALCIUM SULFATE, ENZYMES, INVERT SUGAR, PROPYLENE GLYCOL, CMC GUM, POTASSIUM SORBATE).
serving_size: 283.0 g
branded_food_category: Prepared Wraps and Burittos
market_country: United States
Energy: 254 KCAL
Protein: 10.95 G
Total lipid (fat): 7.42 G
Carbohydrate, by difference: 25.44 G
Sugars, Total: 1.06 G
Calcium, Ca: 118 MG
Iron, Fe: 2.83 MG
Potassium, K: 80 MG
Sodium, Na: 640 MG
Fatty acids, total saturated: 3.53 G
Cholesterol: 30 MG
BEEF, RICE & CHEESE BURRITO
brand_owner: CIRCLE K
gtin_upc: 829132000630
ingredients: BEEF (WATER, SALT, SODIUM PHOSPHATE, FLAVORING SPICE), LONG GRAIN PARBOILED RICE (IRON PHOSPHATE, NIACIN, THIAMINE MONONITRATE, FOLIC ACID), CHILE SAUCE (WATER, RED CHILES, MODIFIED FOOD STARCH, DEHYDRATED CHILE PEPPERS, SOYBEAN OIL, SALT, DISTILLED VINEGAR, DEHYDRATED PASILLA PODS, ONION, GARLIC, SPICES), CHEDDAR CHEESE (CULTURED PASTEURIZED MILK, SALT, ENZYMES, ANNATTO), MOZZARELLA CHEESE (PASTEURIZED PART-SKIM MILK, SKIM MILK, CHEESE CULTURE, SALT, ENZYMES), TORTILLA (FLOUR (ENRICHED FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, SHORTENING (PALM OIL, MONO AND DIGLYCERIDES, POLYSORBATE 60), SALT, SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, CALCIUM PROPIONATE, MONO AND DIGLYCERIDES, SUGAR, FUMARIC ACID, CORN STARCH, WHEAT STARCH, MICROCRYSTALLINE CELLULOSE, SODIUM METABISULFITE, DIACETYL TARTARIC ACID ESTER OF MONO AND DIGLYCERIDES, CALCIUM SULFATE, ENZYMES, INVERT SUGAR, PROPYLENE GLYCOL, CMC GUM, POTASSIUM SORBATE).
serving_size: 283.0 g
household_serving_fulltext: 283 GRM
branded_food_category: Prepared Wraps and Burittos
market_country: United States
Energy: 254 KCAL
Protein: 10.95 G
Total lipid (fat): 7.42 G
Carbohydrate, by difference: 25.44 G
Sugars, Total: 1.06 G
Calcium, Ca: 118 MG
Iron, Fe: 2.83 MG
Potassium, K: 80 MG
Sodium, Na: 640 MG
Fatty acids, total saturated: 3.53 G
Cholesterol: 30 MG
Beef, rice, and vegetables excluding carrots, broccoli, and dark-green leafy; cheese sauce
Water: 69.32 G
Energy: 143 KCAL
Protein: 8.18 G
Total lipid (fat): 5.24 G
Carbohydrate, by difference: 15.85 G
Fiber, total dietary: 0.7 G
Sugars, Total: 0.5 G
Calcium, Ca: 90 MG
Iron, Fe: 1.04 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 113 MG
Potassium, K: 119 MG
Sodium, Na: 302 MG
Zinc, Zn: 1.29 MG
Copper, Cu: 0.054 MG
Selenium, Se: 9.2 UG
Vitamin C, total ascorbic acid: 0.8 MG
Thiamin: 0.097 MG
Riboflavin: 0.103 MG
Niacin: 1.535 MG
Vitamin B-6: 0.118 MG
Folate, total: 34 UG
Folic acid: 24 UG
Folate, food: 10 UG
Folate, DFE: 51 UG
Choline, total: 20.5 MG
Vitamin B-12: 0.31 UG
Vitamin A, RAE: 24 UG
Retinol: 21 UG
Carotene, beta: 30 UG
Carotene, alpha: 6 UG
Cryptoxanthin, beta: 11 UG
Lutein + zeaxanthin: 103 UG
Vitamin E (alpha-tocopherol): 0.11 MG
Vitamin D (D2 + D3): 0.3 UG
Vitamin K (phylloquinone): 3.8 UG
Fatty acids, total saturated: 2.576 G
SFA 4:0: 0.1 G
SFA 6:0: 0.052 G
SFA 8:0: 0.028 G
SFA 10:0: 0.062 G
SFA 12:0: 0.058 G
SFA 14:0: 0.355 G
SFA 16:0: 1.344 G
SFA 18:0: 0.575 G
Fatty acids, total monounsaturated: 1.784 G
MUFA 16:1: 0.143 G
MUFA 18:1: 1.639 G
MUFA 20:1: 0.002 G
Fatty acids, total polyunsaturated: 0.478 G
PUFA 18:2: 0.403 G
PUFA 18:3: 0.07 G
PUFA 20:4: 0.003 G
PUFA 22:5 n-3 (DPA): 0.002 G
Cholesterol: 22 MG
Beef, rice, and vegetables excluding carrots, broccoli, and dark-green leafy; gravy
Water: 71.71 G
Energy: 135 KCAL
Protein: 5.8 G
Total lipid (fat): 5.18 G
Carbohydrate, by difference: 16.13 G
Fiber, total dietary: 0.7 G
Sugars, Total: 0.54 G
Calcium, Ca: 12 MG
Iron, Fe: 1 MG
Magnesium, Mg: 13 MG
Phosphorus, P: 59 MG
Potassium, K: 95 MG
Sodium, Na: 314 MG
Zinc, Zn: 1 MG
Copper, Cu: 0.055 MG
Selenium, Se: 7.7 UG
Vitamin C, total ascorbic acid: 0.7 MG
Thiamin: 0.093 MG
Riboflavin: 0.055 MG
Niacin: 1.588 MG
Vitamin B-6: 0.115 MG
Folate, total: 33 UG
Folic acid: 24 UG
Folate, food: 8 UG
Folate, DFE: 50 UG
Choline, total: 20.5 MG
Vitamin B-12: 0.23 UG
Vitamin A, RAE: 3 UG
Carotene, beta: 24 UG
Carotene, alpha: 6 UG
Cryptoxanthin, beta: 11 UG
Lutein + zeaxanthin: 106 UG
Vitamin E (alpha-tocopherol): 0.61 MG
Vitamin K (phylloquinone): 7.1 UG
Fatty acids, total saturated: 1.092 G
SFA 10:0: 0.003 G
SFA 12:0: 0.003 G
SFA 14:0: 0.042 G
SFA 16:0: 0.76 G
SFA 18:0: 0.257 G
Fatty acids, total monounsaturated: 2.085 G
MUFA 16:1: 0.092 G
MUFA 18:1: 1.963 G
MUFA 20:1: 0.027 G
Fatty acids, total polyunsaturated: 1.471 G
PUFA 18:2: 1.288 G
PUFA 18:3: 0.173 G
PUFA 20:4: 0.004 G
PUFA 22:5 n-3 (DPA): 0.002 G
Cholesterol: 13 MG
Beef, rice, and vegetables excluding carrots, broccoli, and dark-green leafy; mushroom sauce
Water: 72.05 G
Energy: 133 KCAL
Protein: 5.81 G
Total lipid (fat): 5.23 G
Carbohydrate, by difference: 15.73 G
Fiber, total dietary: 0.8 G
Sugars, Total: 0.92 G
Calcium, Ca: 22 MG
Iron, Fe: 0.94 MG
Magnesium, Mg: 13 MG
Phosphorus, P: 65 MG
Potassium, K: 106 MG
Sodium, Na: 306 MG
Zinc, Zn: 0.97 MG
Copper, Cu: 0.052 MG
Selenium, Se: 7.9 UG
Vitamin C, total ascorbic acid: 0.6 MG
Thiamin: 0.088 MG
Riboflavin: 0.053 MG
Niacin: 1.497 MG
Vitamin B-6: 0.109 MG
Folate, total: 30 UG
Folic acid: 23 UG
Folate, food: 8 UG
Folate, DFE: 46 UG
Choline, total: 22 MG
Vitamin B-12: 0.26 UG
Vitamin A, RAE: 8 UG
Retinol: 5 UG
Carotene, beta: 23 UG
Carotene, alpha: 6 UG
Cryptoxanthin, beta: 10 UG
Lutein + zeaxanthin: 99 UG
Vitamin E (alpha-tocopherol): 0.6 MG
Vitamin D (D2 + D3): 0.2 UG
Vitamin K (phylloquinone): 10.9 UG
Fatty acids, total saturated: 1.139 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: 0.009 G
SFA 14:0: 0.06 G
SFA 16:0: 0.741 G
SFA 18:0: 0.271 G
Fatty acids, total monounsaturated: 1.854 G
MUFA 16:1: 0.061 G
MUFA 18:1: 1.767 G
MUFA 20:1: 0.026 G
Fatty acids, total polyunsaturated: 1.818 G
PUFA 18:2: 1.592 G
PUFA 18:3: 0.22 G
PUFA 20:4: 0.003 G
PUFA 22:5 n-3 (DPA): 0.002 G
Cholesterol: 12 MG
Beef, rice, and vegetables excluding carrots, broccoli, and dark-green leafy; no sauce
Water: 66.76 G
Energy: 149 KCAL
Protein: 7.62 G
Total lipid (fat): 4.29 G
Carbohydrate, by difference: 20 G
Fiber, total dietary: 0.9 G
Sugars, Total: 0.62 G
Calcium, Ca: 13 MG
Iron, Fe: 1.32 MG
Magnesium, Mg: 16 MG
Phosphorus, P: 74 MG
Potassium, K: 113 MG
Sodium, Na: 333 MG
Zinc, Zn: 1.34 MG
Copper, Cu: 0.068 MG
Selenium, Se: 10.3 UG
Vitamin C, total ascorbic acid: 0.9 MG
Thiamin: 0.118 MG
Riboflavin: 0.055 MG
Niacin: 2.054 MG
Vitamin B-6: 0.147 MG
Folate, total: 44 UG
Folic acid: 33 UG
Folate, food: 11 UG
Folate, DFE: 67 UG
Choline, total: 26.6 MG
Vitamin B-12: 0.31 UG
Vitamin A, RAE: 4 UG
Carotene, beta: 33 UG
Carotene, alpha: 9 UG
Cryptoxanthin, beta: 15 UG
Lutein + zeaxanthin: 143 UG
Vitamin E (alpha-tocopherol): 0.5 MG
Vitamin K (phylloquinone): 7.5 UG
Fatty acids, total saturated: 1.007 G
SFA 10:0: 0.003 G
SFA 12:0: 0.003 G
SFA 14:0: 0.05 G
SFA 16:0: 0.678 G
SFA 18:0: 0.251 G
Fatty acids, total monounsaturated: 1.736 G
MUFA 16:1: 0.077 G
MUFA 18:1: 1.638 G
MUFA 20:1: 0.019 G
Fatty acids, total polyunsaturated: 1.126 G
PUFA 18:2: 0.974 G
PUFA 18:3: 0.143 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, rice, and vegetables excluding carrots, broccoli, and dark-green leafy; soy-based sauce
Water: 72.38 G
Energy: 145 KCAL
Protein: 10.86 G
Total lipid (fat): 7.95 G
Carbohydrate, by difference: 7.72 G
Fiber, total dietary: 0.8 G
Sugars, Total: 1.43 G
Calcium, Ca: 18 MG
Iron, Fe: 1.28 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 90 MG
Potassium, K: 197 MG
Sodium, Na: 212 MG
Zinc, Zn: 1.8 MG
Copper, Cu: 0.085 MG
Selenium, Se: 12.3 UG
Vitamin C, total ascorbic acid: 11.4 MG
Thiamin: 0.071 MG
Riboflavin: 0.103 MG
Niacin: 2.376 MG
Vitamin B-6: 0.221 MG
Folate, total: 22 UG
Folic acid: 8 UG
Folate, food: 14 UG
Folate, DFE: 27 UG
Choline, total: 41.4 MG
Vitamin B-12: 0.53 UG
Vitamin A, RAE: 7 UG
Carotene, beta: 84 UG
Carotene, alpha: 8 UG
Cryptoxanthin, beta: 1 UG
Lutein + zeaxanthin: 145 UG
Vitamin E (alpha-tocopherol): 1.07 MG
Vitamin K (phylloquinone): 19.5 UG
Fatty acids, total saturated: 1.772 G
SFA 10:0: 0.006 G
SFA 12:0: 0.006 G
SFA 14:0: 0.086 G
SFA 16:0: 1.179 G
SFA 18:0: 0.453 G
Fatty acids, total monounsaturated: 3.23 G
MUFA 16:1: 0.135 G
MUFA 18:1: 3.052 G
MUFA 20:1: 0.039 G
Fatty acids, total polyunsaturated: 2.201 G
PUFA 18:2: 1.913 G
PUFA 18:3: 0.273 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: 27 MG
Beef, rice, and vegetables excluding carrots, broccoli, and/or dark-green leafy; tomato-based sauce
Water: 71.72 G
Energy: 132 KCAL
Protein: 5.91 G
Total lipid (fat): 4.99 G
Carbohydrate, by difference: 16.08 G
Fiber, total dietary: 1 G
Sugars, Total: 1.4 G
Calcium, Ca: 13 MG
Iron, Fe: 1.22 MG
Magnesium, Mg: 16 MG
Phosphorus, P: 61 MG
Potassium, K: 162 MG
Sodium, Na: 302 MG
Zinc, Zn: 1.04 MG
Copper, Cu: 0.08 MG
Selenium, Se: 7.7 UG
Vitamin C, total ascorbic acid: 2.5 MG
Thiamin: 0.093 MG
Riboflavin: 0.058 MG
Niacin: 1.769 MG
Vitamin B-6: 0.134 MG
Folate, total: 34 UG
Folic acid: 24 UG
Folate, food: 10 UG
Folate, DFE: 52 UG
Choline, total: 22.1 MG
Vitamin B-12: 0.23 UG
Vitamin A, RAE: 9 UG
Carotene, beta: 93 UG
Carotene, alpha: 6 UG
Cryptoxanthin, beta: 12 UG
Lycopene: 3672 UG
Lutein + zeaxanthin: 111 UG
Vitamin E (alpha-tocopherol): 1.03 MG
Vitamin K (phylloquinone): 8.2 UG
Fatty acids, total saturated: 0.99 G
SFA 10:0: 0.003 G
SFA 12:0: 0.003 G
SFA 14:0: 0.038 G
SFA 16:0: 0.68 G
SFA 18:0: 0.238 G
Fatty acids, total monounsaturated: 1.996 G
MUFA 16:1: 0.063 G
MUFA 18:1: 1.904 G
MUFA 20:1: 0.026 G
Fatty acids, total polyunsaturated: 1.568 G
PUFA 18:2: 1.371 G
PUFA 18:3: 0.189 G
PUFA 20:4: 0.003 G
PUFA 22:5 n-3 (DPA): 0.002 G
Cholesterol: 12 MG
Beef, rice, and vegetables including carrots, broccoli, and/or dark-green leafy; cheese sauce
Water: 68.89 G
Energy: 147 KCAL
Protein: 8.58 G
Total lipid (fat): 5.51 G
Carbohydrate, by difference: 15.54 G
Fiber, total dietary: 0.8 G
Sugars, Total: 0.58 G
Calcium, Ca: 97 MG
Iron, Fe: 1.09 MG
Magnesium, Mg: 16 MG
Phosphorus, P: 116 MG
Potassium, K: 120 MG
Sodium, Na: 303 MG
Zinc, Zn: 1.34 MG
Copper, Cu: 0.057 MG
Selenium, Se: 9.7 UG
Vitamin C, total ascorbic acid: 4 MG
Thiamin: 0.104 MG
Riboflavin: 0.105 MG
Niacin: 1.542 MG
Vitamin B-6: 0.129 MG
Folate, total: 37 UG
Folic acid: 26 UG
Folate, food: 11 UG
Folate, DFE: 55 UG
Choline, total: 20.6 MG
Vitamin B-12: 0.33 UG
Vitamin A, RAE: 104 UG
Retinol: 22 UG
Carotene, beta: 809 UG
Carotene, alpha: 341 UG
Lutein + zeaxanthin: 161 UG
Vitamin E (alpha-tocopherol): 0.31 MG
Vitamin D (D2 + D3): 0.3 UG
Vitamin K (phylloquinone): 9.7 UG
Fatty acids, total saturated: 2.713 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: 0.062 G
SFA 14:0: 0.375 G
SFA 16:0: 1.414 G
SFA 18:0: 0.605 G
Fatty acids, total monounsaturated: 1.864 G
MUFA 16:1: 0.151 G
MUFA 18:1: 1.711 G
MUFA 20:1: 0.002 G
Fatty acids, total polyunsaturated: 0.502 G
PUFA 18:2: 0.42 G
PUFA 18:3: 0.076 G
PUFA 20:4: 0.003 G
PUFA 22:5 n-3 (DPA): 0.002 G
Cholesterol: 23 MG
Beef, rice, and vegetables including carrots, broccoli, and/or dark-green leafy; gravy
Water: 72.85 G
Energy: 131 KCAL
Protein: 5.77 G
Total lipid (fat): 5.18 G
Carbohydrate, by difference: 15.01 G
Fiber, total dietary: 0.8 G
Sugars, Total: 0.59 G
Calcium, Ca: 14 MG
Iron, Fe: 1 MG
Magnesium, Mg: 11 MG
Phosphorus, P: 57 MG
Potassium, K: 90 MG
Sodium, Na: 307 MG
Zinc, Zn: 0.98 MG
Copper, Cu: 0.056 MG
Selenium, Se: 7.7 UG
Vitamin C, total ascorbic acid: 3.7 MG
Thiamin: 0.095 MG
Riboflavin: 0.052 MG
Niacin: 1.516 MG
Vitamin B-6: 0.12 MG
Folate, total: 33 UG
Folic acid: 24 UG
Folate, food: 9 UG
Folate, DFE: 51 UG
Choline, total: 19.6 MG
Vitamin B-12: 0.23 UG
Vitamin A, RAE: 80 UG
Carotene, beta: 778 UG
Carotene, alpha: 330 UG
Lutein + zeaxanthin: 157 UG
Vitamin E (alpha-tocopherol): 0.81 MG
Vitamin K (phylloquinone): 12.7 UG
Fatty acids, total saturated: 1.091 G
SFA 10:0: 0.003 G
SFA 12:0: 0.004 G
SFA 14:0: 0.042 G
SFA 16:0: 0.759 G
SFA 18:0: 0.257 G
Fatty acids, total monounsaturated: 2.071 G
MUFA 16:1: 0.093 G
MUFA 18:1: 1.948 G
MUFA 20:1: 0.027 G
Fatty acids, total polyunsaturated: 1.47 G
PUFA 18:2: 1.285 G
PUFA 18:3: 0.175 G
PUFA 20:4: 0.004 G
PUFA 22:5 n-3 (DPA): 0.002 G
Cholesterol: 13 MG
Beef, rice, and vegetables including carrots, broccoli, and/or dark-green leafy; mushroom sauce
Water: 73.08 G
Energy: 130 KCAL
Protein: 5.78 G
Total lipid (fat): 5.23 G
Carbohydrate, by difference: 14.69 G
Fiber, total dietary: 0.9 G
Sugars, Total: 0.97 G
Calcium, Ca: 24 MG
Iron, Fe: 0.94 MG
Magnesium, Mg: 11 MG
Phosphorus, P: 62 MG
Potassium, K: 101 MG
Sodium, Na: 311 MG
Zinc, Zn: 0.95 MG
Copper, Cu: 0.052 MG
Selenium, Se: 7.9 UG
Vitamin C, total ascorbic acid: 3.5 MG
Thiamin: 0.09 MG
Riboflavin: 0.05 MG
Niacin: 1.43 MG
Vitamin B-6: 0.114 MG
Folate, total: 31 UG
Folic acid: 23 UG
Folate, food: 9 UG
Folate, DFE: 47 UG
Choline, total: 21.1 MG
Vitamin B-12: 0.26 UG
Vitamin A, RAE: 79 UG
Retinol: 5 UG
Carotene, beta: 721 UG
Carotene, alpha: 306 UG
Lutein + zeaxanthin: 146 UG
Vitamin E (alpha-tocopherol): 0.78 MG
Vitamin D (D2 + D3): 0.2 UG
Vitamin K (phylloquinone): 16 UG
Fatty acids, total saturated: 1.138 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: 0.061 G
SFA 16:0: 0.74 G
SFA 18:0: 0.271 G
Fatty acids, total monounsaturated: 1.84 G
MUFA 16:1: 0.061 G
MUFA 18:1: 1.753 G
MUFA 20:1: 0.026 G
Fatty acids, total polyunsaturated: 1.817 G
PUFA 18:2: 1.588 G
PUFA 18:3: 0.223 G
PUFA 20:4: 0.003 G
PUFA 22:5 n-3 (DPA): 0.002 G
Cholesterol: 12 MG
Beef, rice, and vegetables including carrots, broccoli, and/or dark-green leafy; no sauce
Water: 67.9 G
Energy: 149 KCAL
Protein: 7.54 G
Total lipid (fat): 4.86 G
Carbohydrate, by difference: 18.38 G
Fiber, total dietary: 1 G
Sugars, Total: 0.69 G
Calcium, Ca: 16 MG
Iron, Fe: 1.31 MG
Magnesium, Mg: 14 MG
Phosphorus, P: 70 MG
Potassium, K: 106 MG
Sodium, Na: 312 MG
Zinc, Zn: 1.3 MG
Copper, Cu: 0.068 MG
Selenium, Se: 10.3 UG
Vitamin C, total ascorbic acid: 5.1 MG
Thiamin: 0.12 MG
Riboflavin: 0.051 MG
Niacin: 1.946 MG
Vitamin B-6: 0.153 MG
Folate, total: 44 UG
Folic acid: 33 UG
Folate, food: 12 UG
Folate, DFE: 68 UG
Choline, total: 25.1 MG
Vitamin B-12: 0.31 UG
Vitamin A, RAE: 107 UG
Carotene, beta: 1050 UG
Carotene, alpha: 446 UG
Lutein + zeaxanthin: 212 UG
Vitamin E (alpha-tocopherol): 0.86 MG
Vitamin K (phylloquinone): 15.7 UG
Fatty acids, total saturated: 1.082 G
SFA 10:0: 0.003 G
SFA 12:0: 0.004 G
SFA 14:0: 0.051 G
SFA 16:0: 0.732 G
SFA 18:0: 0.267 G
Fatty acids, total monounsaturated: 1.948 G
MUFA 16:1: 0.08 G
MUFA 18:1: 1.844 G
MUFA 20:1: 0.023 G
Fatty acids, total polyunsaturated: 1.359 G
PUFA 18:2: 1.176 G
PUFA 18:3: 0.174 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, rice, and vegetables including carrots, broccoli, and/or dark-green leafy; soy-based sauce
Water: 72.71 G
Energy: 143 KCAL
Protein: 10.56 G
Total lipid (fat): 7.7 G
Carbohydrate, by difference: 7.9 G
Fiber, total dietary: 1.1 G
Sugars, Total: 1.31 G
Calcium, Ca: 24 MG
Iron, Fe: 1.24 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 90 MG
Potassium, K: 209 MG
Sodium, Na: 217 MG
Zinc, Zn: 1.77 MG
Copper, Cu: 0.059 MG
Selenium, Se: 11 UG
Vitamin C, total ascorbic acid: 12.8 MG
Thiamin: 0.072 MG
Riboflavin: 0.085 MG
Niacin: 2.152 MG
Vitamin B-6: 0.217 MG
Folate, total: 25 UG
Folic acid: 8 UG
Folate, food: 17 UG
Folate, DFE: 30 UG
Choline, total: 40.8 MG
Vitamin B-12: 0.51 UG
Vitamin A, RAE: 118 UG
Carotene, beta: 1157 UG
Carotene, alpha: 508 UG
Lutein + zeaxanthin: 236 UG
Vitamin E (alpha-tocopherol): 1.11 MG
Vitamin K (phylloquinone): 30.7 UG
Fatty acids, total saturated: 1.713 G
SFA 10:0: 0.006 G
SFA 12:0: 0.006 G
SFA 14:0: 0.083 G
SFA 16:0: 1.14 G
SFA 18:0: 0.437 G
Fatty acids, total monounsaturated: 3.123 G
MUFA 16:1: 0.131 G
MUFA 18:1: 2.951 G
MUFA 20:1: 0.038 G
Fatty acids, total polyunsaturated: 2.113 G
PUFA 18:2: 1.841 G
PUFA 18:3: 0.26 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: 27 MG
Beef, rice, and vegetables including carrots, broccoli, and/or dark-green leafy; tomato-based sauce
Water: 72.5 G
Energy: 131 KCAL
Protein: 5.85 G
Total lipid (fat): 5.4 G
Carbohydrate, by difference: 14.9 G
Fiber, total dietary: 1.1 G
Sugars, Total: 1.45 G
Calcium, Ca: 15 MG
Iron, Fe: 1.22 MG
Magnesium, Mg: 14 MG
Phosphorus, P: 58 MG
Potassium, K: 156 MG
Sodium, Na: 306 MG
Zinc, Zn: 1.01 MG
Copper, Cu: 0.08 MG
Selenium, Se: 7.7 UG
Vitamin C, total ascorbic acid: 5.6 MG
Thiamin: 0.094 MG
Riboflavin: 0.055 MG
Niacin: 1.69 MG
Vitamin B-6: 0.138 MG
Folate, total: 35 UG
Folic acid: 24 UG
Folate, food: 11 UG
Folate, DFE: 52 UG
Choline, total: 21.1 MG
Vitamin B-12: 0.22 UG
Vitamin A, RAE: 84 UG
Carotene, beta: 840 UG
Carotene, alpha: 328 UG
Cryptoxanthin, beta: 1 UG
Lycopene: 3657 UG
Lutein + zeaxanthin: 162 UG
Vitamin E (alpha-tocopherol): 1.3 MG
Vitamin K (phylloquinone): 14.2 UG
Fatty acids, total saturated: 1.045 G
SFA 10:0: 0.002 G
SFA 12:0: 0.003 G
SFA 14:0: 0.039 G
SFA 16:0: 0.719 G
SFA 18:0: 0.25 G
Fatty acids, total monounsaturated: 2.15 G
MUFA 16:1: 0.065 G
MUFA 18:1: 2.053 G
MUFA 20:1: 0.029 G
Fatty acids, total polyunsaturated: 1.736 G
PUFA 18:2: 1.517 G
PUFA 18:3: 0.211 G
PUFA 20:4: 0.003 G
PUFA 22:5 n-3 (DPA): 0.002 G
Cholesterol: 12 MG
Beef, roast, hash
Water: 67.58 G
Energy: 166 KCAL
Protein: 12.2 G
Total lipid (fat): 8.09 G
Carbohydrate, by difference: 10.74 G
Fiber, total dietary: 1 G
Sugars, Total: 1.46 G
Calcium, Ca: 10 MG
Iron, Fe: 1.4 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 118 MG
Potassium, K: 328 MG
Sodium, Na: 484 MG
Zinc, Zn: 2.9 MG
Copper, Cu: 0.155 MG
Selenium, Se: 10.6 UG
Vitamin C, total ascorbic acid: 5.5 MG
Thiamin: 0.083 MG
Riboflavin: 0.116 MG
Niacin: 2.044 MG
Vitamin B-6: 0.269 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Choline, total: 43.5 MG
Vitamin B-12: 1.03 UG
Lutein + zeaxanthin: 1 UG
Vitamin E (alpha-tocopherol): 0.72 MG
Vitamin D (D2 + D3): 0.1 UG
Vitamin K (phylloquinone): 0.9 UG
Fatty acids, total saturated: 2.427 G
SFA 10:0: 0.008 G
SFA 12:0: 0.014 G
SFA 14:0: 0.161 G
SFA 16:0: 1.539 G
SFA 18:0: 0.687 G
Fatty acids, total monounsaturated: 2.947 G
MUFA 16:1: 0.209 G
MUFA 18:1: 2.72 G
MUFA 20:1: 0.016 G
Fatty acids, total polyunsaturated: 1.69 G
PUFA 18:2: 1.601 G
PUFA 18:3: 0.074 G
PUFA 20:4: 0.015 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.006 G
Cholesterol: 32 MG
Beef, roast
Water: 59.59 G
Energy: 206 KCAL
Protein: 29.08 G
Total lipid (fat): 9.72 G
Calcium, Ca: 15 MG
Iron, Fe: 2.89 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 228 MG
Potassium, K: 332 MG
Sodium, Na: 372 MG
Zinc, Zn: 7.33 MG
Copper, Cu: 0.076 MG
Selenium, Se: 30 UG
Thiamin: 0.073 MG
Riboflavin: 0.258 MG
Niacin: 5.791 MG
Vitamin B-6: 0.54 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 84.3 MG
Vitamin B-12: 2.59 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin E (alpha-tocopherol): 0.18 MG
Vitamin K (phylloquinone): 1.7 UG
Fatty acids, total saturated: 3.799 G
SFA 10:0: 0.002 G
SFA 12:0: 0.001 G
SFA 14:0: 0.247 G
SFA 16:0: 2.111 G
SFA 18:0: 1.306 G
Fatty acids, total monounsaturated: 4.479 G
MUFA 16:1: 0.295 G
MUFA 18:1: 4.029 G
MUFA 20:1: 0.022 G
Fatty acids, total polyunsaturated: 0.484 G
PUFA 18:2: 0.393 G
PUFA 18:3: 0.017 G
PUFA 20:4: 0.052 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.007 G
PUFA 22:6 n-3 (DHA): 0.001 G
Cholesterol: 89 MG
Beef, round, bottom round , roast, separable lean only, 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, 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.
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
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 66.61 G
Energy: 164 KCAL
Energy: 684 kJ
Protein: 28.45 G
Total lipid (fat): 4.67 G
Ash: 1.15 G
Calcium, Ca: 6 MG
Iron, Fe: 2.35 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 183 MG
Potassium, K: 238 MG
Sodium, Na: 38 MG
Zinc, Zn: 4.92 MG
Copper, Cu: 0.079 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 35.6 UG
Thiamin: 0.068 MG
Riboflavin: 0.154 MG
Niacin: 4.893 MG
Pantothenic acid: 0.561 MG
Vitamin B-6: 0.375 MG
Folate, total: 10 UG
Folate, food: 10 UG
Folate, DFE: 10 UG
Choline, total: 108.3 MG
Vitamin B-12: 1.46 UG
Vitamin E (alpha-tocopherol): 0.36 MG
Vitamin D (D2 + D3), International Units: 3 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.3 UG
Fatty acids, total saturated: 1.608 G
SFA 14:0: 0.113 G
SFA 16:0: 1.005 G
SFA 18:0: 0.491 G
Fatty acids, total monounsaturated: 1.951 G
MUFA 16:1: 0.184 G
MUFA 18:1: 1.766 G
MUFA 20:1: 0.001 G
Fatty acids, total polyunsaturated: 0.207 G
PUFA 18:2: 0.147 G
PUFA 18:3: 0.014 G
PUFA 20:4: 0.028 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.015 G
PUFA 22:6 n-3 (DHA): 0.001 G
Cholesterol: 74 MG
Tryptophan: 0.187 G
Threonine: 1.136 G
Isoleucine: 1.294 G
Leucine: 2.263 G
Lysine: 2.404 G
Methionine: 0.741 G
Cystine: 0.367 G
Phenylalanine: 1.124 G
Tyrosine: 0.906 G
Valine: 1.411 G
Arginine: 1.84 G
Histidine: 0.908 G
Alanine: 1.729 G
Aspartic acid: 2.591 G
Glutamic acid: 4.271 G
Glycine: 1.732 G
Proline: 1.356 G
Serine: 1.121 G
Hydroxyproline: 0.299 G
Beef, round, bottom round roast, separable lean only, trimmed to 0 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, 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.
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
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 65.9 G
Energy: 169 KCAL
Energy: 707 kJ
Protein: 28.29 G
Total lipid (fat): 5.33 G
Ash: 1.13 G
Calcium, Ca: 6 MG
Iron, Fe: 2.35 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 183 MG
Potassium, K: 238 MG
Sodium, Na: 38 MG
Zinc, Zn: 4.92 MG
Copper, Cu: 0.079 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 35.7 UG
Thiamin: 0.068 MG
Riboflavin: 0.153 MG
Niacin: 4.865 MG
Pantothenic acid: 0.557 MG
Vitamin B-6: 0.373 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Choline, total: 107.7 MG
Betaine: 14.2 MG
Vitamin B-12: 1.45 UG
Vitamin E (alpha-tocopherol): 0.36 MG
Vitamin K (phylloquinone): 1.3 UG
Fatty acids, total saturated: 1.86 G
SFA 14:0: 0.138 G
SFA 16:0: 1.151 G
SFA 18:0: 0.571 G
Fatty acids, total monounsaturated: 2.247 G
MUFA 16:1: 0.208 G
MUFA 18:1: 2.039 G
Fatty acids, total polyunsaturated: 0.199 G
PUFA 18:2: 0.155 G
PUFA 18:3: 0.015 G
PUFA 20:4: 0.029 G
Cholesterol: 76 MG
Tryptophan: 0.186 G
Threonine: 1.13 G
Isoleucine: 1.287 G
Leucine: 2.25 G
Lysine: 2.39 G
Methionine: 0.737 G
Cystine: 0.365 G
Phenylalanine: 1.117 G
Tyrosine: 0.901 G
Valine: 1.403 G
Arginine: 1.829 G
Histidine: 0.903 G
Alanine: 1.72 G
Aspartic acid: 2.576 G
Glutamic acid: 4.246 G
Glycine: 1.722 G
Proline: 1.348 G
Serine: 1.114 G
Hydroxyproline: 0.297 G
Beef, round, bottom round, roast, separable lean and fat, trimmed to 0 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, 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.
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
ROUND OR LEG (MEAT CUT)
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 64.46 G
Energy: 187 KCAL
Energy: 781 kJ
Protein: 27.42 G
Total lipid (fat): 7.72 G
Ash: 1.09 G
Calcium, Ca: 7 MG
Iron, Fe: 2.24 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 171 MG
Potassium, K: 223 MG
Sodium, Na: 36 MG
Zinc, Zn: 4.61 MG
Copper, Cu: 0.065 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 28.1 UG
Thiamin: 0.063 MG
Riboflavin: 0.146 MG
Niacin: 4.793 MG
Pantothenic acid: 0.541 MG
Vitamin B-6: 0.36 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Choline, total: 104.5 MG
Betaine: 13.7 MG
Vitamin B-12: 1.53 UG
Vitamin E (alpha-tocopherol): 0.38 MG
Vitamin K (phylloquinone): 1.3 UG
Fatty acids, total saturated: 2.773 G
SFA 10:0: 0.007 G
SFA 12:0: 0.007 G
SFA 14:0: 0.21 G
SFA 16:0: 1.719 G
SFA 18:0: 0.83 G
Fatty acids, total monounsaturated: 3.266 G
MUFA 16:1: 0.308 G
MUFA 18:1: 2.955 G
MUFA 20:1: 0.004 G
Fatty acids, total polyunsaturated: 0.291 G
PUFA 18:2: 0.217 G
PUFA 18:3: 0.039 G
PUFA 20:4: 0.035 G
Cholesterol: 79 MG
Tryptophan: 0.18 G
Threonine: 1.096 G
Isoleucine: 1.248 G
Leucine: 2.182 G
Lysine: 2.318 G
Methionine: 0.714 G
Cystine: 0.354 G
Phenylalanine: 1.083 G
Tyrosine: 0.874 G
Valine: 1.361 G
Arginine: 1.773 G
Histidine: 0.875 G
Alanine: 1.667 G
Aspartic acid: 2.498 G
Glutamic acid: 4.117 G
Glycine: 1.67 G
Proline: 1.307 G
Serine: 1.08 G
Hydroxyproline: 0.288 G
Beef, round, bottom round, roast, separable lean and fat, trimmed to 0 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, 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.
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
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 63.54 G
Energy: 199 KCAL
Energy: 832 kJ
Protein: 26.76 G
Total lipid (fat): 9.37 G
Ash: 1.06 G
Calcium, Ca: 6 MG
Iron, Fe: 2.2 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 162 MG
Potassium, K: 215 MG
Sodium, Na: 35 MG
Zinc, Zn: 4.41 MG
Copper, Cu: 0.058 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 28.1 UG
Thiamin: 0.056 MG
Riboflavin: 0.15 MG
Niacin: 4.839 MG
Pantothenic acid: 0.527 MG
Vitamin B-6: 0.352 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 101.9 MG
Betaine: 13.4 MG
Vitamin B-12: 1.61 UG
Vitamin E (alpha-tocopherol): 0.39 MG
Vitamin K (phylloquinone): 1.4 UG
Fatty acids, total saturated: 3.366 G
SFA 10:0: 0.009 G
SFA 12:0: 0.009 G
SFA 14:0: 0.255 G
SFA 16:0: 2.087 G
SFA 18:0: 1.007 G
Fatty acids, total monounsaturated: 3.966 G
MUFA 16:1: 0.374 G
MUFA 18:1: 3.588 G
MUFA 20:1: 0.004 G
Fatty acids, total polyunsaturated: 0.353 G
PUFA 18:2: 0.264 G
PUFA 18:3: 0.047 G
PUFA 20:4: 0.043 G
Cholesterol: 81 MG
Tryptophan: 0.176 G
Threonine: 1.069 G
Isoleucine: 1.218 G
Leucine: 2.129 G
Lysine: 2.262 G
Methionine: 0.697 G
Cystine: 0.345 G
Phenylalanine: 1.057 G
Tyrosine: 0.853 G
Valine: 1.328 G
Arginine: 1.731 G
Histidine: 0.854 G
Alanine: 1.627 G
Aspartic acid: 2.438 G
Glutamic acid: 4.018 G
Glycine: 1.63 G
Proline: 1.276 G
Serine: 1.054 G
Hydroxyproline: 0.281 G
Beef, round, bottom round, roast, separable lean and fat, trimmed to 0 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, 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.
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
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 65.37 G
Energy: 175 KCAL
Energy: 731 kJ
Protein: 28.08 G
Total lipid (fat): 6.06 G
Ash: 1.12 G
Calcium, Ca: 7 MG
Iron, Fe: 2.28 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 179 MG
Potassium, K: 232 MG
Sodium, Na: 37 MG
Zinc, Zn: 4.81 MG
Copper, Cu: 0.073 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 28.1 UG
Thiamin: 0.071 MG
Riboflavin: 0.141 MG
Niacin: 4.738 MG
Pantothenic acid: 0.554 MG
Vitamin B-6: 0.369 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Choline, total: 107 MG
Betaine: 14.1 MG
Vitamin B-12: 1.44 UG
Vitamin E (alpha-tocopherol): 0.37 MG
Vitamin K (phylloquinone): 1.3 UG
Fatty acids, total saturated: 2.179 G
SFA 10:0: 0.006 G
SFA 12:0: 0.006 G
SFA 14:0: 0.165 G
SFA 16:0: 1.351 G
SFA 18:0: 0.652 G
Fatty acids, total monounsaturated: 2.567 G
MUFA 16:1: 0.242 G
MUFA 18:1: 2.322 G
MUFA 20:1: 0.003 G
Fatty acids, total polyunsaturated: 0.228 G
PUFA 18:2: 0.171 G
PUFA 18:3: 0.03 G
PUFA 20:4: 0.028 G
Cholesterol: 77 MG
Tryptophan: 0.185 G
Threonine: 1.122 G
Isoleucine: 1.278 G
Leucine: 2.234 G
Lysine: 2.373 G
Methionine: 0.731 G
Cystine: 0.362 G
Phenylalanine: 1.109 G
Tyrosine: 0.895 G
Valine: 1.393 G
Arginine: 1.816 G
Histidine: 0.896 G
Alanine: 1.707 G
Aspartic acid: 2.558 G
Glutamic acid: 4.216 G
Glycine: 1.71 G
Proline: 1.339 G
Serine: 1.106 G
Hydroxyproline: 0.295 G
Beef, round, bottom round, roast, 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, 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.
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
ROUND OR LEG (MEAT CUT)
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 61.6 G
Energy: 218 KCAL
Energy: 911 kJ
Protein: 26.41 G
Total lipid (fat): 11.64 G
Ash: 1.05 G
Calcium, Ca: 6 MG
Iron, Fe: 2.16 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 164 MG
Potassium, K: 214 MG
Sodium, Na: 35 MG
Zinc, Zn: 4.43 MG
Copper, Cu: 0.063 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 27 UG
Thiamin: 0.061 MG
Riboflavin: 0.141 MG
Niacin: 4.616 MG
Pantothenic acid: 0.521 MG
Vitamin B-6: 0.347 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 100.6 MG
Betaine: 13.2 MG
Vitamin B-12: 1.47 UG
Vitamin E (alpha-tocopherol): 0.41 MG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 4.418 G
SFA 10:0: 0.025 G
SFA 12:0: 0.025 G
SFA 14:0: 0.345 G
SFA 16:0: 2.755 G
SFA 18:0: 1.268 G
Fatty acids, total monounsaturated: 4.964 G
MUFA 16:1: 0.492 G
MUFA 18:1: 4.455 G
MUFA 20:1: 0.018 G
Fatty acids, total polyunsaturated: 0.449 G
PUFA 18:2: 0.309 G
PUFA 18:3: 0.112 G
PUFA 20:4: 0.028 G
Cholesterol: 85 MG
Tryptophan: 0.179 G
Threonine: 1.091 G
Isoleucine: 1.242 G
Leucine: 2.172 G
Lysine: 2.307 G
Methionine: 0.711 G
Cystine: 0.352 G
Phenylalanine: 1.078 G
Tyrosine: 0.87 G
Valine: 1.354 G
Arginine: 1.765 G
Histidine: 0.871 G
Alanine: 1.66 G
Aspartic acid: 2.487 G
Glutamic acid: 4.098 G
Glycine: 1.662 G
Proline: 1.301 G
Serine: 1.075 G
Hydroxyproline: 0.287 G
Beef, round, bottom round, roast, 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, 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.
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
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 61.09 G
Energy: 223 KCAL
Energy: 935 kJ
Protein: 26.05 G
Total lipid (fat): 12.44 G
Ash: 1.01 G
Calcium, Ca: 6 MG
Iron, Fe: 2.15 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 159 MG
Potassium, K: 210 MG
Sodium, Na: 34 MG
Zinc, Zn: 4.31 MG
Copper, Cu: 0.057 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 27.4 UG
Thiamin: 0.054 MG
Riboflavin: 0.146 MG
Niacin: 4.71 MG
Pantothenic acid: 0.513 MG
Vitamin B-6: 0.342 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 99.2 MG
Betaine: 13 MG
Vitamin B-12: 1.56 UG
Vitamin E (alpha-tocopherol): 0.41 MG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 4.721 G
SFA 10:0: 0.027 G
SFA 12:0: 0.027 G
SFA 14:0: 0.369 G
SFA 16:0: 2.943 G
SFA 18:0: 1.355 G
Fatty acids, total monounsaturated: 5.304 G
MUFA 16:1: 0.525 G
MUFA 18:1: 4.76 G
MUFA 20:1: 0.019 G
Fatty acids, total polyunsaturated: 0.479 G
PUFA 18:2: 0.33 G
PUFA 18:3: 0.12 G
PUFA 20:4: 0.03 G
Cholesterol: 86 MG
Tryptophan: 0.178 G
Threonine: 1.084 G
Isoleucine: 1.235 G
Leucine: 2.159 G
Lysine: 2.294 G
Methionine: 0.707 G
Cystine: 0.35 G
Phenylalanine: 1.072 G
Tyrosine: 0.865 G
Valine: 1.346 G
Arginine: 1.755 G
Histidine: 0.866 G
Alanine: 1.65 G
Aspartic acid: 2.472 G
Glutamic acid: 4.074 G
Glycine: 1.653 G
Proline: 1.294 G
Serine: 1.069 G
Hydroxyproline: 0.285 G
Beef, round, bottom round, roast, 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, 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.
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
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 62.1 G
Energy: 212 KCAL
Energy: 888 kJ
Protein: 26.77 G
Total lipid (fat): 10.85 G
Ash: 1.08 G
Calcium, Ca: 7 MG
Iron, Fe: 2.16 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 170 MG
Potassium, K: 219 MG
Sodium, Na: 35 MG
Zinc, Zn: 4.56 MG
Copper, Cu: 0.069 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 26.6 UG
Thiamin: 0.067 MG
Riboflavin: 0.134 MG
Niacin: 4.517 MG
Pantothenic acid: 0.528 MG
Vitamin B-6: 0.352 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 102 MG
Betaine: 13.4 MG
Vitamin B-12: 1.37 UG
Vitamin E (alpha-tocopherol): 0.4 MG
Vitamin K (phylloquinone): 1.4 UG
Fatty acids, total saturated: 4.116 G
SFA 10:0: 0.023 G
SFA 12:0: 0.023 G
SFA 14:0: 0.322 G
SFA 16:0: 2.566 G
SFA 18:0: 1.181 G
Fatty acids, total monounsaturated: 4.625 G
MUFA 16:1: 0.458 G
MUFA 18:1: 4.15 G
MUFA 20:1: 0.017 G
Fatty acids, total polyunsaturated: 0.418 G
PUFA 18:2: 0.287 G
PUFA 18:3: 0.105 G
PUFA 20:4: 0.026 G
Cholesterol: 84 MG
Tryptophan: 0.18 G
Threonine: 1.091 G
Isoleucine: 1.243 G
Leucine: 2.173 G
Lysine: 2.309 G
Methionine: 0.711 G
Cystine: 0.353 G
Phenylalanine: 1.079 G
Tyrosine: 0.871 G
Valine: 1.355 G
Arginine: 1.767 G
Histidine: 0.872 G
Alanine: 1.661 G
Aspartic acid: 2.489 G
Glutamic acid: 4.101 G
Glycine: 1.664 G
Proline: 1.302 G
Serine: 1.076 G
Hydroxyproline: 0.287 G
Beef, round, bottom round, roast, separable lean only, trimmed to 0 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, 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.
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
ROUND OR LEG (MEAT CUT)
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 65.37 G
Energy: 177 KCAL
Energy: 740 kJ
Protein: 27.76 G
Total lipid (fat): 6.48 G
Ash: 1.1 G
Calcium, Ca: 6 MG
Iron, Fe: 2.33 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 176 MG
Potassium, K: 228 MG
Sodium, Na: 36 MG
Zinc, Zn: 4.79 MG
Copper, Cu: 0.069 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 31.5 UG
Thiamin: 0.063 MG
Riboflavin: 0.157 MG
Niacin: 4.987 MG
Pantothenic acid: 0.546 MG
Vitamin B-6: 0.372 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Choline, total: 105.7 MG
Betaine: 13.9 MG
Vitamin B-12: 1.53 UG
Vitamin E (alpha-tocopherol): 0.37 MG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 2.26 G
SFA 14:0: 0.167 G
SFA 16:0: 1.399 G
SFA 18:0: 0.694 G
Fatty acids, total monounsaturated: 2.73 G
MUFA 16:1: 0.253 G
MUFA 18:1: 2.478 G
Fatty acids, total polyunsaturated: 0.242 G
PUFA 18:2: 0.189 G
PUFA 18:3: 0.018 G
PUFA 20:4: 0.036 G
Cholesterol: 77 MG
Tryptophan: 0.182 G
Threonine: 1.109 G
Isoleucine: 1.263 G
Leucine: 2.208 G
Lysine: 2.346 G
Methionine: 0.723 G
Cystine: 0.358 G
Phenylalanine: 1.096 G
Tyrosine: 0.885 G
Valine: 1.377 G
Arginine: 1.795 G
Histidine: 0.886 G
Alanine: 1.688 G
Aspartic acid: 2.528 G
Glutamic acid: 4.167 G
Glycine: 1.69 G
Proline: 1.323 G
Serine: 1.093 G
Hydroxyproline: 0.292 G
Beef, round, bottom round, roast, separable lean only, trimmed to 0 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.
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.
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
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 64.83 G
Energy: 185 KCAL
Energy: 774 kJ
Protein: 27.23 G
Total lipid (fat): 7.63 G
Ash: 1.07 G
Calcium, Ca: 6 MG
Iron, Fe: 2.4 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 172 MG
Potassium, K: 222 MG
Sodium, Na: 36 MG
Zinc, Zn: 4.74 MG
Copper, Cu: 0.064 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 30.9 UG
Thiamin: 0.057 MG
Riboflavin: 0.17 MG
Niacin: 5.232 MG
Pantothenic acid: 0.535 MG
Vitamin B-6: 0.38 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Choline, total: 103.7 MG
Betaine: 13.6 MG
Vitamin B-12: 1.61 UG
Vitamin E (alpha-tocopherol): 0.37 MG
Vitamin K (phylloquinone): 1.3 UG
Fatty acids, total saturated: 2.661 G
SFA 14:0: 0.197 G
SFA 16:0: 1.647 G
SFA 18:0: 0.817 G
Fatty acids, total monounsaturated: 3.214 G
MUFA 16:1: 0.298 G
MUFA 18:1: 2.917 G
Fatty acids, total polyunsaturated: 0.285 G
PUFA 18:2: 0.222 G
PUFA 18:3: 0.021 G
PUFA 20:4: 0.042 G
Cholesterol: 78 MG
Tryptophan: 0.179 G
Threonine: 1.088 G
Isoleucine: 1.239 G
Leucine: 2.166 G
Lysine: 2.301 G
Methionine: 0.709 G
Cystine: 0.351 G
Phenylalanine: 1.076 G
Tyrosine: 0.868 G
Valine: 1.351 G
Arginine: 1.761 G
Histidine: 0.869 G
Alanine: 1.655 G
Aspartic acid: 2.48 G
Glutamic acid: 4.088 G
Glycine: 1.658 G
Proline: 1.298 G
Serine: 1.073 G
Hydroxyproline: 0.286 G
Beef, round, bottom round, roast, separable lean only, trimmed to 1/8 fat, all grades, cooked
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
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.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ROUND OR LEG (MEAT CUT)
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 65.93 G
Energy: 163 KCAL
Energy: 684 kJ
Protein: 28 G
Total lipid (fat): 5.72 G
Ash: 1.11 G
Calcium, Ca: 6 MG
Iron, Fe: 2.35 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 177 MG
Potassium, K: 230 MG
Sodium, Na: 37 MG
Zinc, Zn: 4.82 MG
Copper, Cu: 0.07 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 31.7 UG
Thiamin: 0.063 MG
Riboflavin: 0.158 MG
Niacin: 5.03 MG
Pantothenic acid: 0.551 MG
Vitamin B-6: 0.376 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Choline, total: 106.6 MG
Betaine: 14 MG
Vitamin B-12: 1.54 UG
Vitamin E (alpha-tocopherol): 0.36 MG
Vitamin K (phylloquinone): 2 UG
Fatty acids, total saturated: 1.972 G
SFA 14:0: 0.139 G
SFA 16:0: 1.231 G
SFA 18:0: 0.601 G
Fatty acids, total monounsaturated: 2.391 G
MUFA 16:1: 0.225 G
MUFA 18:1: 2.165 G
MUFA 20:1: 0.002 G
Fatty acids, total polyunsaturated: 0.231 G
PUFA 18:2: 0.18 G
PUFA 18:3: 0.017 G
PUFA 20:4: 0.035 G
Cholesterol: 76 MG
Tryptophan: 0.184 G
Threonine: 1.119 G
Isoleucine: 1.274 G
Leucine: 2.227 G
Lysine: 2.366 G
Methionine: 0.729 G
Cystine: 0.361 G
Phenylalanine: 1.106 G
Tyrosine: 0.892 G
Valine: 1.389 G
Arginine: 1.811 G
Histidine: 0.894 G
Alanine: 1.702 G
Aspartic acid: 2.551 G
Glutamic acid: 4.204 G
Glycine: 1.705 G
Proline: 1.335 G
Serine: 1.103 G
Hydroxyproline: 0.294 G
Beef, round, bottom round, roast, separable lean only, trimmed to 1/8 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'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ROUND OR LEG (MEAT CUT)
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 72.58 G
Energy: 128 KCAL
Energy: 534 kJ
Protein: 22.19 G
Total lipid (fat): 4.31 G
Ash: 1.09 G
Calcium, Ca: 20 MG
Iron, Fe: 1.92 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 214 MG
Potassium, K: 350 MG
Sodium, Na: 59 MG
Zinc, Zn: 4.22 MG
Copper, Cu: 0.099 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 28.2 UG
Thiamin: 0.09 MG
Riboflavin: 0.144 MG
Niacin: 6.661 MG
Pantothenic acid: 0.656 MG
Vitamin B-6: 0.656 MG
Folate, total: 13 UG
Folate, food: 13 UG
Folate, DFE: 13 UG
Choline, total: 92.7 MG
Betaine: 13.6 MG
Vitamin B-12: 1.57 UG
Vitamin E (alpha-tocopherol): 0.29 MG
Vitamin K (phylloquinone): 1.2 UG
Fatty acids, total saturated: 1.476 G
SFA 14:0: 0.101 G
SFA 16:0: 0.936 G
SFA 18:0: 0.439 G
Fatty acids, total monounsaturated: 1.816 G
MUFA 16:1: 0.178 G
MUFA 18:1: 1.636 G
MUFA 20:1: 0.003 G
Fatty acids, total polyunsaturated: 0.185 G
PUFA 18:2: 0.145 G
PUFA 18:3: 0.01 G
PUFA 20:4: 0.03 G
Cholesterol: 61 MG
Tryptophan: 0.148 G
Threonine: 0.902 G
Isoleucine: 1.027 G
Leucine: 1.795 G
Lysine: 1.907 G
Methionine: 0.588 G
Cystine: 0.291 G
Phenylalanine: 0.891 G
Tyrosine: 0.719 G
Valine: 1.12 G
Arginine: 1.459 G
Histidine: 0.72 G
Alanine: 1.372 G
Aspartic acid: 2.056 G
Glutamic acid: 3.388 G
Glycine: 1.374 G
Proline: 1.076 G
Serine: 0.889 G
Hydroxyproline: 0.237 G
Beef, round, bottom round, roast, separable lean only, 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, 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.
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
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 65.26 G
Energy: 179 KCAL
Energy: 748 kJ
Protein: 27.56 G
Total lipid (fat): 6.77 G
Ash: 1.07 G
Calcium, Ca: 6 MG
Iron, Fe: 2.43 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 174 MG
Potassium, K: 225 MG
Sodium, Na: 36 MG
Zinc, Zn: 4.82 MG
Copper, Cu: 0.065 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 31.4 UG
Thiamin: 0.057 MG
Riboflavin: 0.172 MG
Niacin: 5.294 MG
Pantothenic acid: 0.541 MG
Vitamin B-6: 0.385 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Choline, total: 104.9 MG
Betaine: 13.8 MG
Vitamin B-12: 1.63 UG
Vitamin E (alpha-tocopherol): 0.37 MG
Vitamin K (phylloquinone): 1.3 UG
Fatty acids, total saturated: 2.334 G
SFA 14:0: 0.165 G
SFA 16:0: 1.458 G
SFA 18:0: 0.712 G
Fatty acids, total monounsaturated: 2.831 G
MUFA 16:1: 0.267 G
MUFA 18:1: 2.563 G
MUFA 20:1: 0.002 G
Fatty acids, total polyunsaturated: 0.274 G
PUFA 18:2: 0.213 G
PUFA 18:3: 0.02 G
PUFA 20:4: 0.041 G
Cholesterol: 77 MG
Tryptophan: 0.181 G
Threonine: 1.101 G
Isoleucine: 1.254 G
Leucine: 2.192 G
Lysine: 2.329 G
Methionine: 0.718 G
Cystine: 0.356 G
Phenylalanine: 1.088 G
Tyrosine: 0.878 G
Valine: 1.367 G
Arginine: 1.782 G
Histidine: 0.879 G
Alanine: 1.675 G
Aspartic acid: 2.51 G
Glutamic acid: 4.137 G
Glycine: 1.678 G
Proline: 1.314 G
Serine: 1.085 G
Hydroxyproline: 0.289 G
Beef, round, bottom round, roast, separable lean only, trimmed to 1/8 fat, choice, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 71.99 G
Energy: 140 KCAL
Energy: 584 kJ
Protein: 22.22 G
Total lipid (fat): 4.96 G
Ash: 1.06 G
Calcium, Ca: 19 MG
Iron, Fe: 2.06 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 215 MG
Potassium, K: 341 MG
Sodium, Na: 56 MG
Zinc, Zn: 4.16 MG
Copper, Cu: 0.098 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 27.7 UG
Thiamin: 0.093 MG
Riboflavin: 0.16 MG
Niacin: 6.757 MG
Pantothenic acid: 0.436 MG
Vitamin B-6: 0.653 MG
Folate, total: 13 UG
Folate, food: 13 UG
Folate, DFE: 13 UG
Choline, total: 92.8 MG
Betaine: 13.6 MG
Vitamin B-12: 1.85 UG
Vitamin E (alpha-tocopherol): 0.3 MG
Vitamin K (phylloquinone): 1.2 UG
Fatty acids, total saturated: 1.699 G
SFA 14:0: 0.117 G
SFA 16:0: 1.077 G
SFA 18:0: 0.505 G
Fatty acids, total monounsaturated: 2.09 G
MUFA 16:1: 0.204 G
MUFA 18:1: 1.882 G
MUFA 20:1: 0.003 G
Fatty acids, total polyunsaturated: 0.213 G
PUFA 18:2: 0.166 G
PUFA 18:3: 0.012 G
PUFA 20:4: 0.035 G
Cholesterol: 62 MG
Tryptophan: 0.146 G
Threonine: 0.887 G
Isoleucine: 1.011 G
Leucine: 1.767 G
Lysine: 1.877 G
Methionine: 0.579 G
Cystine: 0.287 G
Phenylalanine: 0.877 G
Tyrosine: 0.708 G
Valine: 1.102 G
Arginine: 1.436 G
Histidine: 0.709 G
Alanine: 1.351 G
Aspartic acid: 2.024 G
Glutamic acid: 3.335 G
Glycine: 1.353 G
Proline: 1.059 G
Serine: 0.875 G
Hydroxyproline: 0.233 G
Beef, round, bottom round, roast, separable lean only, trimmed to 1/8 fat, select, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 73.17 G
Energy: 128 KCAL
Energy: 534 kJ
Protein: 22.18 G
Total lipid (fat): 3.66 G
Ash: 1.08 G
Calcium, Ca: 21 MG
Iron, Fe: 1.9 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 217 MG
Potassium, K: 361 MG
Sodium, Na: 62 MG
Zinc, Zn: 4.42 MG
Copper, Cu: 0.103 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 30.8 UG
Thiamin: 0.091 MG
Riboflavin: 0.141 MG
Niacin: 6.598 MG
Pantothenic acid: 0.651 MG
Vitamin B-6: 0.652 MG
Folate, total: 13 UG
Folate, food: 13 UG
Folate, DFE: 13 UG
Choline, total: 92.6 MG
Betaine: 13.6 MG
Vitamin B-12: 1.3 UG
Vitamin E (alpha-tocopherol): 0.29 MG
Vitamin K (phylloquinone): 1.1 UG
Fatty acids, total saturated: 1.253 G
SFA 14:0: 0.086 G
SFA 16:0: 0.795 G
SFA 18:0: 0.373 G
Fatty acids, total monounsaturated: 1.542 G
MUFA 16:1: 0.151 G
MUFA 18:1: 1.389 G
MUFA 20:1: 0.002 G
Fatty acids, total polyunsaturated: 0.157 G
PUFA 18:2: 0.123 G
PUFA 18:3: 0.009 G
PUFA 20:4: 0.026 G
Cholesterol: 59 MG
Tryptophan: 0.146 G
Threonine: 0.886 G
Isoleucine: 1.009 G
Leucine: 1.764 G
Lysine: 1.875 G
Methionine: 0.578 G
Cystine: 0.286 G
Phenylalanine: 0.876 G
Tyrosine: 0.707 G
Valine: 1.1 G
Arginine: 1.434 G
Histidine: 0.708 G
Alanine: 1.349 G
Aspartic acid: 2.02 G
Glutamic acid: 3.33 G
Glycine: 1.351 G
Proline: 1.057 G
Serine: 0.874 G
Hydroxyproline: 0.233 G
Beef, round, bottom round, steak, separable lean and fat, trimmed to 0 fat, all grades, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ROUND OR LEG (MEAT CUT)
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 57.33 G
Energy: 223 KCAL
Energy: 934 kJ
Protein: 33.56 G
Total lipid (fat): 8.86 G
Ash: 1 G
Calcium, Ca: 8 MG
Iron, Fe: 2.72 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 208 MG
Potassium, K: 271 MG
Sodium, Na: 44 MG
Zinc, Zn: 5.6 MG
Copper, Cu: 0.08 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 34.2 UG
Thiamin: 0.077 MG
Riboflavin: 0.179 MG
Niacin: 5.866 MG
Pantothenic acid: 0.662 MG
Vitamin B-6: 0.441 MG
Folate, total: 10 UG
Folate, food: 10 UG
Folate, DFE: 10 UG
Choline, total: 127.8 MG
Betaine: 16.8 MG
Vitamin B-12: 1.87 UG
Vitamin E (alpha-tocopherol): 0.45 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: 3.184 G
SFA 10:0: 0.008 G
SFA 12:0: 0.008 G
SFA 14:0: 0.241 G
SFA 16:0: 1.974 G
SFA 18:0: 0.953 G
Fatty acids, total monounsaturated: 3.751 G
MUFA 16:1: 0.354 G
MUFA 18:1: 3.393 G
MUFA 20:1: 0.004 G
Fatty acids, total polyunsaturated: 0.334 G
PUFA 18:2: 0.249 G
PUFA 18:3: 0.044 G
PUFA 20:4: 0.04 G
Cholesterol: 95 MG
Tryptophan: 0.221 G
Threonine: 1.341 G
Isoleucine: 1.527 G
Leucine: 2.67 G
Lysine: 2.836 G
Methionine: 0.874 G
Cystine: 0.433 G
Phenylalanine: 1.326 G
Tyrosine: 1.069 G
Valine: 1.665 G
Arginine: 2.17 G
Histidine: 1.071 G
Alanine: 2.04 G
Aspartic acid: 3.057 G
Glutamic acid: 5.038 G
Glycine: 2.043 G
Proline: 1.6 G
Serine: 1.322 G
Hydroxyproline: 0.353 G
Beef, round, bottom round, steak, separable lean and fat, trimmed to 0 fat, choice, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 56.74 G
Energy: 230 KCAL
Energy: 962 kJ
Protein: 32.73 G
Total lipid (fat): 10 G
Ash: 1.01 G
Calcium, Ca: 7 MG
Iron, Fe: 2.71 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 199 MG
Potassium, K: 264 MG
Sodium, Na: 42 MG
Zinc, Zn: 5.41 MG
Copper, Cu: 0.071 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 34.5 UG
Thiamin: 0.068 MG
Riboflavin: 0.184 MG
Niacin: 5.918 MG
Pantothenic acid: 0.644 MG
Vitamin B-6: 0.43 MG
Folate, total: 10 UG
Folate, food: 10 UG
Folate, DFE: 10 UG
Choline, total: 124.7 MG
Betaine: 16.4 MG
Vitamin B-12: 1.97 UG
Vitamin E (alpha-tocopherol): 0.46 MG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 3.593 G
SFA 10:0: 0.009 G
SFA 12:0: 0.009 G
SFA 14:0: 0.272 G
SFA 16:0: 2.228 G
SFA 18:0: 1.075 G
Fatty acids, total monounsaturated: 4.233 G
MUFA 16:1: 0.399 G
MUFA 18:1: 3.829 G
MUFA 20:1: 0.005 G
Fatty acids, total polyunsaturated: 0.377 G
PUFA 18:2: 0.281 G
PUFA 18:3: 0.05 G
PUFA 20:4: 0.045 G
Cholesterol: 96 MG
Tryptophan: 0.215 G
Threonine: 1.308 G
Isoleucine: 1.489 G
Leucine: 2.604 G
Lysine: 2.766 G
Methionine: 0.852 G
Cystine: 0.422 G
Phenylalanine: 1.293 G
Tyrosine: 1.043 G
Valine: 1.624 G
Arginine: 2.116 G
Histidine: 1.045 G
Alanine: 1.99 G
Aspartic acid: 2.981 G
Glutamic acid: 4.914 G
Glycine: 1.993 G
Proline: 1.56 G
Serine: 1.289 G
Hydroxyproline: 0.344 G
Beef, round, bottom round, steak, separable lean and fat, trimmed to 0 fat, select, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 57.92 G
Energy: 217 KCAL
Energy: 906 kJ
Protein: 34.39 G
Total lipid (fat): 7.72 G
Ash: 0.99 G
Calcium, Ca: 9 MG
Iron, Fe: 2.74 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 216 MG
Potassium, K: 279 MG
Sodium, Na: 45 MG
Zinc, Zn: 5.78 MG
Copper, Cu: 0.088 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 33.8 UG
Thiamin: 0.087 MG
Riboflavin: 0.173 MG
Niacin: 5.802 MG
Pantothenic acid: 0.679 MG
Vitamin B-6: 0.452 MG
Folate, total: 11 UG
Folate, food: 11 UG
Folate, DFE: 11 UG
Choline, total: 131 MG
Betaine: 17.2 MG
Vitamin B-12: 1.76 UG
Vitamin E (alpha-tocopherol): 0.45 MG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 2.775 G
SFA 10:0: 0.007 G
SFA 12:0: 0.007 G
SFA 14:0: 0.21 G
SFA 16:0: 1.721 G
SFA 18:0: 0.83 G
Fatty acids, total monounsaturated: 3.269 G
MUFA 16:1: 0.308 G
MUFA 18:1: 2.957 G
MUFA 20:1: 0.004 G
Fatty acids, total polyunsaturated: 0.291 G
PUFA 18:2: 0.217 G
PUFA 18:3: 0.039 G
PUFA 20:4: 0.035 G
Cholesterol: 93 MG
Tryptophan: 0.226 G
Threonine: 1.374 G
Isoleucine: 1.565 G
Leucine: 2.736 G
Lysine: 2.906 G
Methionine: 0.896 G
Cystine: 0.444 G
Phenylalanine: 1.358 G
Tyrosine: 1.096 G
Valine: 1.706 G
Arginine: 2.224 G
Histidine: 1.098 G
Alanine: 2.091 G
Aspartic acid: 3.132 G
Glutamic acid: 5.163 G
Glycine: 2.094 G
Proline: 1.639 G
Serine: 1.355 G
Hydroxyproline: 0.361 G
Beef, round, bottom round, steak, separable lean and fat, trimmed to 1/8 fat, all grades, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ROUND OR LEG (MEAT CUT)
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 54.97 G
Energy: 247 KCAL
Energy: 1033 kJ
Protein: 32.76 G
Total lipid (fat): 11.87 G
Ash: 0.98 G
Calcium, Ca: 8 MG
Iron, Fe: 2.67 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 204 MG
Potassium, K: 266 MG
Sodium, Na: 43 MG
Zinc, Zn: 5.49 MG
Copper, Cu: 0.078 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 33.5 UG
Fluoride, F: 22.4 UG
Thiamin: 0.075 MG
Riboflavin: 0.174 MG
Niacin: 5.726 MG
Pantothenic acid: 0.646 MG
Vitamin B-6: 0.43 MG
Folate, total: 10 UG
Folate, food: 10 UG
Folate, DFE: 10 UG
Choline, total: 124.8 MG
Betaine: 16.4 MG
Vitamin B-12: 1.82 UG
Vitamin E (alpha-tocopherol): 0.48 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): 1.7 UG
Fatty acids, total saturated: 4.506 G
SFA 10:0: 0.026 G
SFA 12:0: 0.026 G
SFA 14:0: 0.352 G
SFA 16:0: 2.81 G
SFA 18:0: 1.293 G
Fatty acids, total monounsaturated: 5.064 G
MUFA 16:1: 0.501 G
MUFA 18:1: 4.544 G
MUFA 20:1: 0.018 G
Fatty acids, total polyunsaturated: 0.478 G
PUFA 18:2: 0.315 G
PUFA 18:3: 0.114 G
PUFA 20:4: 0.029 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.016 G
PUFA 22:6 n-3 (DHA): 0.001 G
Cholesterol: 100 MG
Tryptophan: 0.215 G
Threonine: 1.309 G
Isoleucine: 1.49 G
Leucine: 2.606 G
Lysine: 2.769 G
Methionine: 0.853 G
Cystine: 0.423 G
Phenylalanine: 1.294 G
Tyrosine: 1.044 G
Valine: 1.625 G
Arginine: 2.118 G
Histidine: 1.046 G
Alanine: 1.992 G
Aspartic acid: 2.984 G
Glutamic acid: 4.918 G
Glycine: 1.995 G
Proline: 1.562 G
Serine: 1.29 G
Hydroxyproline: 0.344 G
Beef, round, bottom round, steak, separable lean and fat, trimmed to 1/8 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
ROUND OR LEG (MEAT CUT)
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 66.88 G
Energy: 192 KCAL
Energy: 805 kJ
Protein: 20.7 G
Total lipid (fat): 11.54 G
Ash: 1.01 G
Calcium, Ca: 20 MG
Iron, Fe: 1.74 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 199 MG
Potassium, K: 327 MG
Sodium, Na: 56 MG
Zinc, Zn: 3.82 MG
Copper, Cu: 0.091 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 24.8 UG
Thiamin: 0.082 MG
Riboflavin: 0.126 MG
Niacin: 6.183 MG
Pantothenic acid: 0.595 MG
Vitamin B-6: 0.613 MG
Folate, total: 11 UG
Folate, food: 11 UG
Folate, DFE: 11 UG
Choline, total: 86.4 MG
Betaine: 12.7 MG
Vitamin B-12: 1.49 UG
Vitamin E (alpha-tocopherol): 0.35 MG
Vitamin K (phylloquinone): 1.4 UG
Fatty acids, total saturated: 4.544 G
SFA 10:0: 0.037 G
SFA 12:0: 0.025 G
SFA 14:0: 0.353 G
SFA 16:0: 2.772 G
SFA 18:0: 1.356 G
Fatty acids, total monounsaturated: 4.987 G
MUFA 16:1: 0.587 G
MUFA 18:1: 4.383 G
MUFA 20:1: 0.016 G
Fatty acids, total polyunsaturated: 0.441 G
PUFA 18:2: 0.287 G
PUFA 18:3: 0.131 G
PUFA 20:4: 0.023 G
Cholesterol: 73 MG
Tryptophan: 0.136 G
Threonine: 0.827 G
Isoleucine: 0.942 G
Leucine: 1.646 G
Lysine: 1.749 G
Methionine: 0.539 G
Cystine: 0.267 G
Phenylalanine: 0.818 G
Tyrosine: 0.66 G
Valine: 1.027 G
Arginine: 1.338 G
Histidine: 0.661 G
Alanine: 1.258 G
Aspartic acid: 1.885 G
Glutamic acid: 3.107 G
Glycine: 1.26 G
Proline: 0.987 G
Serine: 0.815 G
Hydroxyproline: 0.217 G
Beef, round, bottom round, steak, separable lean and fat, trimmed to 1/8 fat, choice, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 54.27 G
Energy: 254 KCAL
Energy: 1061 kJ
Protein: 32.85 G
Total lipid (fat): 12.56 G
Ash: 0.95 G
Calcium, Ca: 7 MG
Iron, Fe: 2.7 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 199 MG
Potassium, K: 263 MG
Sodium, Na: 42 MG
Zinc, Zn: 5.4 MG
Copper, Cu: 0.071 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 34.4 UG
Fluoride, F: 22.4 UG
Thiamin: 0.068 MG
Riboflavin: 0.185 MG
Niacin: 5.939 MG
Pantothenic acid: 0.647 MG
Vitamin B-6: 0.432 MG
Folate, total: 10 UG
Folate, food: 10 UG
Folate, DFE: 10 UG
Choline, total: 125.1 MG
Betaine: 16.4 MG
Vitamin B-12: 1.97 UG
Vitamin E (alpha-tocopherol): 0.49 MG
Vitamin K (phylloquinone): 1.7 UG
Fatty acids, total saturated: 4.766 G
SFA 10:0: 0.027 G
SFA 12:0: 0.027 G
SFA 14:0: 0.373 G
SFA 16:0: 2.971 G
SFA 18:0: 1.368 G
Fatty acids, total monounsaturated: 5.355 G
MUFA 16:1: 0.53 G
MUFA 18:1: 4.806 G
MUFA 20:1: 0.019 G
Fatty acids, total polyunsaturated: 0.484 G
PUFA 18:2: 0.333 G
PUFA 18:3: 0.121 G
PUFA 20:4: 0.03 G
Cholesterol: 101 MG
Tryptophan: 0.216 G
Threonine: 1.312 G
Isoleucine: 1.495 G
Leucine: 2.613 G
Lysine: 2.776 G
Methionine: 0.855 G
Cystine: 0.424 G
Phenylalanine: 1.298 G
Tyrosine: 1.047 G
Valine: 1.63 G
Arginine: 2.124 G
Histidine: 1.048 G
Alanine: 1.997 G
Aspartic acid: 2.992 G
Glutamic acid: 4.932 G
Glycine: 2 G
Proline: 1.566 G
Serine: 1.294 G
Hydroxyproline: 0.345 G
Beef, round, bottom round, steak, separable lean and fat, trimmed to 1/8 fat, choice, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, 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
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 66.32 G
Energy: 198 KCAL
Energy: 829 kJ
Protein: 20.71 G
Total lipid (fat): 12.15 G
Ash: 1.02 G
Calcium, Ca: 16 MG
Iron, Fe: 1.84 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 197 MG
Potassium, K: 319 MG
Sodium, Na: 53 MG
Zinc, Zn: 3.8 MG
Copper, Cu: 0.092 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 25 UG
Thiamin: 0.079 MG
Riboflavin: 0.143 MG
Niacin: 6.294 MG
Pantothenic acid: 0.605 MG
Vitamin B-6: 0.611 MG
Folate, total: 11 UG
Folate, food: 11 UG
Folate, DFE: 11 UG
Choline, total: 86.5 MG
Betaine: 12.7 MG
Vitamin B-12: 1.76 UG
Vitamin E (alpha-tocopherol): 0.36 MG
Vitamin K (phylloquinone): 1.4 UG
Fatty acids, total saturated: 4.784 G
SFA 10:0: 0.039 G
SFA 12:0: 0.027 G
SFA 14:0: 0.372 G
SFA 16:0: 2.919 G
SFA 18:0: 1.428 G
Fatty acids, total monounsaturated: 5.251 G
MUFA 16:1: 0.619 G
MUFA 18:1: 4.615 G
MUFA 20:1: 0.017 G
Fatty acids, total polyunsaturated: 0.464 G
PUFA 18:2: 0.302 G
PUFA 18:3: 0.138 G
PUFA 20:4: 0.024 G
Cholesterol: 75 MG
Tryptophan: 0.136 G
Threonine: 0.827 G
Isoleucine: 0.942 G
Leucine: 1.648 G
Lysine: 1.75 G
Methionine: 0.539 G
Cystine: 0.267 G
Phenylalanine: 0.818 G
Tyrosine: 0.66 G
Valine: 1.028 G
Arginine: 1.339 G
Histidine: 0.661 G
Alanine: 1.259 G
Aspartic acid: 1.887 G
Glutamic acid: 3.109 G
Glycine: 1.261 G
Proline: 0.987 G
Serine: 0.816 G
Hydroxyproline: 0.218 G
Beef, round, bottom round, steak, separable lean and fat, trimmed to 1/8 fat, select, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 55.67 G
Energy: 240 KCAL
Energy: 1006 kJ
Protein: 32.67 G
Total lipid (fat): 11.19 G
Ash: 1.01 G
Calcium, Ca: 8 MG
Iron, Fe: 2.64 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 208 MG
Potassium, K: 269 MG
Sodium, Na: 43 MG
Zinc, Zn: 5.58 MG
Copper, Cu: 0.085 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 32.6 UG
Thiamin: 0.082 MG
Riboflavin: 0.164 MG
Niacin: 5.512 MG
Pantothenic acid: 0.645 MG
Vitamin B-6: 0.429 MG
Folate, total: 10 UG
Folate, food: 10 UG
Folate, DFE: 10 UG
Choline, total: 124.4 MG
Betaine: 16.3 MG
Vitamin B-12: 1.67 UG
Vitamin E (alpha-tocopherol): 0.47 MG
Vitamin K (phylloquinone): 1.7 UG
Fatty acids, total saturated: 4.247 G
SFA 10:0: 0.024 G
SFA 12:0: 0.024 G
SFA 14:0: 0.332 G
SFA 16:0: 2.648 G
SFA 18:0: 1.219 G
Fatty acids, total monounsaturated: 4.772 G
MUFA 16:1: 0.473 G
MUFA 18:1: 4.283 G
MUFA 20:1: 0.017 G
Fatty acids, total polyunsaturated: 0.431 G
PUFA 18:2: 0.297 G
PUFA 18:3: 0.108 G
PUFA 20:4: 0.027 G
Cholesterol: 98 MG
Tryptophan: 0.194 G
Threonine: 1.178 G
Isoleucine: 1.342 G
Leucine: 2.346 G
Lysine: 2.492 G
Methionine: 0.768 G
Cystine: 0.381 G
Phenylalanine: 1.165 G
Tyrosine: 0.94 G
Valine: 1.463 G
Arginine: 1.907 G
Histidine: 0.941 G
Alanine: 1.793 G
Aspartic acid: 2.686 G
Glutamic acid: 4.427 G
Glycine: 1.796 G
Proline: 1.406 G
Serine: 1.162 G
Hydroxyproline: 0.31 G
Beef, round, bottom round, steak, separable lean and fat, trimmed to 1/8 fat, select, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, 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
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 67.44 G
Energy: 187 KCAL
Energy: 782 kJ
Protein: 20.68 G
Total lipid (fat): 10.93 G
Ash: 0.99 G
Calcium, Ca: 23 MG
Iron, Fe: 1.63 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 201 MG
Potassium, K: 335 MG
Sodium, Na: 60 MG
Zinc, Zn: 3.85 MG
Copper, Cu: 0.089 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 24.7 UG
Thiamin: 0.084 MG
Riboflavin: 0.11 MG
Niacin: 6.071 MG
Pantothenic acid: 0.586 MG
Vitamin B-6: 0.615 MG
Folate, total: 11 UG
Folate, food: 11 UG
Folate, DFE: 11 UG
Choline, total: 86.4 MG
Betaine: 12.7 MG
Vitamin B-12: 1.23 UG
Vitamin E (alpha-tocopherol): 0.35 MG
Vitamin K (phylloquinone): 1.4 UG
Fatty acids, total saturated: 4.303 G
SFA 10:0: 0.035 G
SFA 12:0: 0.024 G
SFA 14:0: 0.335 G
SFA 16:0: 2.625 G
SFA 18:0: 1.284 G
Fatty acids, total monounsaturated: 4.723 G
MUFA 16:1: 0.556 G
MUFA 18:1: 4.151 G
MUFA 20:1: 0.015 G
Fatty acids, total polyunsaturated: 0.417 G
PUFA 18:2: 0.272 G
PUFA 18:3: 0.124 G
PUFA 20:4: 0.022 G
Cholesterol: 72 MG
Tryptophan: 0.136 G
Threonine: 0.826 G
Isoleucine: 0.941 G
Leucine: 1.645 G
Lysine: 1.748 G
Methionine: 0.539 G
Cystine: 0.267 G
Phenylalanine: 0.817 G
Tyrosine: 0.659 G
Valine: 1.026 G
Arginine: 1.337 G
Histidine: 0.66 G
Alanine: 1.257 G
Aspartic acid: 1.884 G
Glutamic acid: 3.105 G
Glycine: 1.259 G
Proline: 0.986 G
Serine: 0.815 G
Hydroxyproline: 0.217 G
Beef, round, bottom round, steak, separable lean only, trimmed to 0 fat, all grades, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ROUND OR LEG (MEAT CUT)
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 58.09 G
Energy: 214 KCAL
Energy: 897 kJ
Protein: 34 G
Total lipid (fat): 7.67 G
Ash: 1.01 G
Calcium, Ca: 7 MG
Iron, Fe: 2.83 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 214 MG
Potassium, K: 278 MG
Sodium, Na: 44 MG
Zinc, Zn: 5.82 MG
Copper, Cu: 0.084 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 38.3 UG
Thiamin: 0.077 MG
Riboflavin: 0.192 MG
Niacin: 6.109 MG
Pantothenic acid: 0.669 MG
Vitamin B-6: 0.456 MG
Folate, total: 11 UG
Folate, food: 11 UG
Folate, DFE: 11 UG
Choline, total: 129.5 MG
Betaine: 17 MG
Vitamin B-12: 1.88 UG
Vitamin E (alpha-tocopherol): 0.45 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: 2.675 G
SFA 14:0: 0.198 G
SFA 16:0: 1.656 G
SFA 18:0: 0.821 G
Fatty acids, total monounsaturated: 3.231 G
MUFA 16:1: 0.299 G
MUFA 18:1: 2.932 G
Fatty acids, total polyunsaturated: 0.286 G
PUFA 18:2: 0.223 G
PUFA 18:3: 0.021 G
PUFA 20:4: 0.042 G
Cholesterol: 93 MG
Tryptophan: 0.223 G
Threonine: 1.358 G
Isoleucine: 1.547 G
Leucine: 2.705 G
Lysine: 2.874 G
Methionine: 0.886 G
Cystine: 0.439 G
Phenylalanine: 1.343 G
Tyrosine: 1.084 G
Valine: 1.687 G
Arginine: 2.199 G
Histidine: 1.085 G
Alanine: 2.067 G
Aspartic acid: 3.097 G
Glutamic acid: 5.105 G
Glycine: 2.071 G
Proline: 1.621 G
Serine: 1.339 G
Hydroxyproline: 0.357 G
Beef, round, bottom round, steak, separable lean only, trimmed to 0 fat, choice, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 57.36 G
Energy: 223 KCAL
Energy: 932 kJ
Protein: 33.08 G
Total lipid (fat): 9.03 G
Ash: 1.02 G
Calcium, Ca: 7 MG
Iron, Fe: 2.93 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 209 MG
Potassium, K: 271 MG
Sodium, Na: 43 MG
Zinc, Zn: 5.79 MG
Copper, Cu: 0.078 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 37.8 UG
Thiamin: 0.069 MG
Riboflavin: 0.207 MG
Niacin: 6.356 MG
Pantothenic acid: 0.65 MG
Vitamin B-6: 0.462 MG
Folate, total: 11 UG
Folate, food: 11 UG
Folate, DFE: 11 UG
Choline, total: 126 MG
Betaine: 16.6 MG
Vitamin B-12: 1.95 UG
Vitamin E (alpha-tocopherol): 0.45 MG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 3.152 G
SFA 14:0: 0.233 G
SFA 16:0: 1.951 G
SFA 18:0: 0.968 G
Fatty acids, total monounsaturated: 3.807 G
MUFA 16:1: 0.352 G
MUFA 18:1: 3.454 G
Fatty acids, total polyunsaturated: 0.337 G
PUFA 18:2: 0.263 G
PUFA 18:3: 0.025 G
PUFA 20:4: 0.05 G
Cholesterol: 95 MG
Tryptophan: 0.217 G
Threonine: 1.321 G
Isoleucine: 1.505 G
Leucine: 2.631 G
Lysine: 2.796 G
Methionine: 0.861 G
Cystine: 0.427 G
Phenylalanine: 1.307 G
Tyrosine: 1.054 G
Valine: 1.641 G
Arginine: 2.139 G
Histidine: 1.056 G
Alanine: 2.011 G
Aspartic acid: 3.013 G
Glutamic acid: 4.966 G
Glycine: 2.014 G
Proline: 1.577 G
Serine: 1.303 G
Hydroxyproline: 0.348 G
Beef, round, bottom round, steak, separable lean only, trimmed to 0 fat, select, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 58.82 G
Energy: 206 KCAL
Energy: 862 kJ
Protein: 34.93 G
Total lipid (fat): 6.3 G
Ash: 1.01 G
Calcium, Ca: 7 MG
Iron, Fe: 2.85 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 222 MG
Potassium, K: 289 MG
Sodium, Na: 46 MG
Zinc, Zn: 5.97 MG
Copper, Cu: 0.096 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 43.3 UG
Thiamin: 0.084 MG
Riboflavin: 0.189 MG
Niacin: 6.007 MG
Pantothenic acid: 0.688 MG
Vitamin B-6: 0.461 MG
Folate, total: 12 UG
Folate, food: 12 UG
Folate, DFE: 12 UG
Choline, total: 133 MG
Betaine: 17.5 MG
Vitamin B-12: 1.8 UG
Vitamin E (alpha-tocopherol): 0.44 MG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 2.198 G
SFA 14:0: 0.163 G
SFA 16:0: 1.361 G
SFA 18:0: 0.675 G
Fatty acids, total monounsaturated: 2.655 G
MUFA 16:1: 0.246 G
MUFA 18:1: 2.41 G
Fatty acids, total polyunsaturated: 0.235 G
PUFA 18:2: 0.183 G
PUFA 18:3: 0.017 G
PUFA 20:4: 0.035 G
Cholesterol: 91 MG
Tryptophan: 0.23 G
Threonine: 1.395 G
Isoleucine: 1.589 G
Leucine: 2.779 G
Lysine: 2.952 G
Methionine: 0.91 G
Cystine: 0.451 G
Phenylalanine: 1.38 G
Tyrosine: 1.113 G
Valine: 1.733 G
Arginine: 2.259 G
Histidine: 1.115 G
Alanine: 2.124 G
Aspartic acid: 3.182 G
Glutamic acid: 5.244 G
Glycine: 2.127 G
Proline: 1.665 G
Serine: 1.376 G
Hydroxyproline: 0.367 G
Beef, round, bottom round, steak, separable lean only, trimmed to 1/8 fat, all grades, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ROUND OR LEG (MEAT CUT)
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 57.54 G
Energy: 216 KCAL
Energy: 905 kJ
Protein: 34.34 G
Total lipid (fat): 7.73 G
Ash: 1.02 G
Calcium, Ca: 7 MG
Iron, Fe: 2.87 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 217 MG
Potassium, K: 282 MG
Sodium, Na: 45 MG
Zinc, Zn: 5.9 MG
Copper, Cu: 0.085 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 38.8 UG
Thiamin: 0.078 MG
Riboflavin: 0.194 MG
Niacin: 6.169 MG
Pantothenic acid: 0.676 MG
Vitamin B-6: 0.461 MG
Folate, total: 11 UG
Folate, food: 11 UG
Folate, DFE: 11 UG
Choline, total: 130.8 MG
Betaine: 17.2 MG
Vitamin B-12: 1.89 UG
Vitamin E (alpha-tocopherol): 0.45 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: 2.663 G
SFA 14:0: 0.188 G
SFA 16:0: 1.663 G
SFA 18:0: 0.812 G
Fatty acids, total monounsaturated: 3.23 G
MUFA 16:1: 0.304 G
MUFA 18:1: 2.924 G
MUFA 20:1: 0.002 G
Fatty acids, total polyunsaturated: 0.331 G
PUFA 18:2: 0.243 G
PUFA 18:3: 0.022 G
PUFA 20:4: 0.047 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.015 G
PUFA 22:6 n-3 (DHA): 0.001 G
Cholesterol: 94 MG
Tryptophan: 0.226 G
Threonine: 1.372 G
Isoleucine: 1.562 G
Leucine: 2.732 G
Lysine: 2.902 G
Methionine: 0.894 G
Cystine: 0.443 G
Phenylalanine: 1.356 G
Tyrosine: 1.094 G
Valine: 1.704 G
Arginine: 2.221 G
Histidine: 1.096 G
Alanine: 2.088 G
Aspartic acid: 3.128 G
Glutamic acid: 5.156 G
Glycine: 2.091 G
Proline: 1.637 G
Serine: 1.353 G
Hydroxyproline: 0.361 G
Beef, round, bottom round, steak, separable lean only, trimmed to 1/8 fat, choice, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 56.44 G
Energy: 228 KCAL
Energy: 952 kJ
Protein: 34.22 G
Total lipid (fat): 9.02 G
Ash: 0.98 G
Calcium, Ca: 7 MG
Iron, Fe: 3.01 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 215 MG
Potassium, K: 278 MG
Sodium, Na: 45 MG
Zinc, Zn: 5.95 MG
Copper, Cu: 0.08 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 38.8 UG
Thiamin: 0.071 MG
Riboflavin: 0.214 MG
Niacin: 6.575 MG
Pantothenic acid: 0.672 MG
Vitamin B-6: 0.478 MG
Folate, total: 11 UG
Folate, food: 11 UG
Folate, DFE: 11 UG
Choline, total: 130.3 MG
Betaine: 17.1 MG
Vitamin B-12: 2.02 UG
Vitamin E (alpha-tocopherol): 0.46 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): 1.7 UG
Fatty acids, total saturated: 3.109 G
SFA 14:0: 0.219 G
SFA 16:0: 1.942 G
SFA 18:0: 0.948 G
Fatty acids, total monounsaturated: 3.771 G
MUFA 16:1: 0.355 G
MUFA 18:1: 3.414 G
MUFA 20:1: 0.002 G
Fatty acids, total polyunsaturated: 0.383 G
PUFA 18:2: 0.284 G
PUFA 18:3: 0.026 G
PUFA 20:4: 0.055 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.015 G
PUFA 22:6 n-3 (DHA): 0.001 G
Cholesterol: 97 MG
Tryptophan: 0.225 G
Threonine: 1.367 G
Isoleucine: 1.557 G
Leucine: 2.722 G
Lysine: 2.892 G
Methionine: 0.891 G
Cystine: 0.442 G
Phenylalanine: 1.352 G
Tyrosine: 1.091 G
Valine: 1.698 G
Arginine: 2.213 G
Histidine: 1.092 G
Alanine: 2.081 G
Aspartic acid: 3.117 G
Glutamic acid: 5.138 G
Glycine: 2.084 G
Proline: 1.631 G
Serine: 1.348 G
Hydroxyproline: 0.36 G
Beef, round, bottom round, steak, separable lean only, trimmed to 1/8 fat, select, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 58.64 G
Energy: 205 KCAL
Energy: 858 kJ
Protein: 34.46 G
Total lipid (fat): 6.43 G
Ash: 1.05 G
Calcium, Ca: 7 MG
Iron, Fe: 2.85 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 222 MG
Potassium, K: 289 MG
Sodium, Na: 46 MG
Zinc, Zn: 5.98 MG
Copper, Cu: 0.096 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 43.3 UG
Thiamin: 0.082 MG
Riboflavin: 0.187 MG
Niacin: 5.927 MG
Pantothenic acid: 0.679 MG
Vitamin B-6: 0.455 MG
Folate, total: 12 UG
Folate, food: 12 UG
Folate, DFE: 12 UG
Choline, total: 131.3 MG
Betaine: 17.2 MG
Vitamin B-12: 1.77 UG
Vitamin E (alpha-tocopherol): 0.44 MG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 2.216 G
SFA 14:0: 0.156 G
SFA 16:0: 1.384 G
SFA 18:0: 0.676 G
Fatty acids, total monounsaturated: 2.688 G
MUFA 16:1: 0.253 G
MUFA 18:1: 2.434 G
MUFA 20:1: 0.002 G
Fatty acids, total polyunsaturated: 0.26 G
PUFA 18:2: 0.202 G
PUFA 18:3: 0.019 G
PUFA 20:4: 0.039 G
Cholesterol: 92 MG
Tryptophan: 0.226 G
Threonine: 1.377 G
Isoleucine: 1.568 G
Leucine: 2.741 G
Lysine: 2.912 G
Methionine: 0.897 G
Cystine: 0.445 G
Phenylalanine: 1.361 G
Tyrosine: 1.098 G
Valine: 1.71 G
Arginine: 2.228 G
Histidine: 1.1 G
Alanine: 2.095 G
Aspartic acid: 3.139 G
Glutamic acid: 5.174 G
Glycine: 2.098 G
Proline: 1.643 G
Serine: 1.358 G
Hydroxyproline: 0.362 G
Beef, round, eye of round roast, boneless, separable lean and fat, trimmed to 0 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, 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.
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
ROUND OR LEG (MEAT CUT)
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 65.05 G
Energy: 167 KCAL
Energy: 698 kJ
Protein: 29.66 G
Total lipid (fat): 4.46 G
Ash: 1.21 G
Calcium, Ca: 16 MG
Iron, Fe: 1.84 MG
Magnesium, Mg: 15 MG
Phosphorus, P: 279 MG
Potassium, K: 401 MG
Sodium, Na: 67 MG
Zinc, Zn: 4.3 MG
Copper, Cu: 0.053 MG
Manganese, Mn: 0.002 MG
Selenium, Se: 28.4 UG
Thiamin: 0.08 MG
Riboflavin: 0.232 MG
Niacin: 8.464 MG
Pantothenic acid: 0.448 MG
Vitamin B-6: 0.811 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Choline, total: 81 MG
Betaine: 13.9 MG
Vitamin B-12: 2.32 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 14 IU
Vitamin E (alpha-tocopherol): 0.3 MG
Vitamin D (D2 + D3), International Units: 1 IU
Vitamin K (phylloquinone): 1.3 UG
Fatty acids, total saturated: 1.615 G
SFA 10:0: 0.004 G
SFA 12:0: 0.003 G
SFA 14:0: 0.106 G
SFA 15:0: 0.017 G
SFA 16:0: 0.929 G
SFA 17:0: 0.044 G
SFA 18:0: 0.504 G
SFA 20:0: 0.003 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 1.876 G
MUFA 14:1: 0.032 G
MUFA 16:1: 0.146 G
MUFA 16:1 c: 0.133 G
MUFA 17:1: 0.036 G
MUFA 18:1: 1.651 G
MUFA 18:1 c: 1.471 G
MUFA 20:1: 0.011 G
Fatty acids, total polyunsaturated: 0.317 G
PUFA 18:2: 0.225 G
PUFA 18:2 n-6 c,c: 0.185 G
PUFA 18:2 CLAs: 0.019 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: 0.002 G
PUFA 20:3: 0.016 G
PUFA 20:4 n-6: 0.016 G
PUFA 20:4: 0.045 G
PUFA 20:5 n-3 (EPA): 0.004 G
PUFA 22:5 n-3 (DPA): 0.013 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.214 G
Fatty acids, total trans-monoenoic: 0.193 G
TFA 16:1 t: 0.013 G
TFA 18:1 t: 0.18 G
TFA 18:2 t not further defined: 0.021 G
Fatty acids, total trans-polyenoic: 0.021 G
Cholesterol: 76 MG
Tryptophan: 0.339 G
Threonine: 1.43 G
Isoleucine: 1.413 G
Leucine: 2.615 G
Lysine: 2.906 G
Methionine: 0.821 G
Cystine: 0.309 G
Phenylalanine: 1.217 G
Tyrosine: 1.13 G
Valine: 1.516 G
Arginine: 2.066 G
Histidine: 1.137 G
Alanine: 1.881 G
Aspartic acid: 2.956 G
Glutamic acid: 4.961 G
Glycine: 1.493 G
Proline: 1.361 G
Serine: 1.249 G
Hydroxyproline: 0.207 G
Beef, round, eye of round roast, boneless, 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'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ROUND OR LEG (MEAT CUT)
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 73.09 G
Energy: 124 KCAL
Energy: 519 kJ
Protein: 23.27 G
Total lipid (fat): 3.44 G
Ash: 1.09 G
Calcium, Ca: 13 MG
Iron, Fe: 1.45 MG
Magnesium, Mg: 12 MG
Phosphorus, P: 221 MG
Potassium, K: 317 MG
Sodium, Na: 53 MG
Zinc, Zn: 3.4 MG
Copper, Cu: 0.042 MG
Manganese, Mn: 0.001 MG
Selenium, Se: 22.4 UG
Thiamin: 0.063 MG
Riboflavin: 0.183 MG
Niacin: 6.687 MG
Pantothenic acid: 0.354 MG
Vitamin B-6: 0.641 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 64 MG
Betaine: 10.9 MG
Vitamin B-12: 1.83 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 11 IU
Vitamin E (alpha-tocopherol): 0.24 MG
Vitamin D (D2 + D3), International Units: 1 IU
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 1.276 G
SFA 10:0: 0.004 G
SFA 12:0: 0.002 G
SFA 14:0: 0.084 G
SFA 15:0: 0.014 G
SFA 16:0: 0.734 G
SFA 17:0: 0.035 G
SFA 18:0: 0.398 G
SFA 20:0: 0.002 G
SFA 24:0: 0.003 G
Fatty acids, total monounsaturated: 1.482 G
MUFA 14:1: 0.025 G
MUFA 16:1: 0.116 G
MUFA 16:1 c: 0.105 G
MUFA 17:1: 0.028 G
MUFA 18:1: 1.305 G
MUFA 18:1 c: 1.162 G
MUFA 20:1: 0.009 G
Fatty acids, total polyunsaturated: 0.25 G
PUFA 18:2: 0.178 G
PUFA 18:2 n-6 c,c: 0.146 G
PUFA 18:2 CLAs: 0.015 G
PUFA 18:3: 0.007 G
PUFA 18:3 n-3 c,c,c (ALA): 0.007 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.012 G
PUFA 20:4 n-6: 0.012 G
PUFA 20:4: 0.036 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): 0.002 G
Fatty acids, total trans: 0.169 G
Fatty acids, total trans-monoenoic: 0.152 G
TFA 16:1 t: 0.01 G
TFA 18:1 t: 0.142 G
TFA 18:2 t not further defined: 0.017 G
Fatty acids, total trans-polyenoic: 0.017 G
Cholesterol: 60 MG
Tryptophan: 0.26 G
Threonine: 1.097 G
Isoleucine: 1.084 G
Leucine: 2.006 G
Lysine: 2.229 G
Methionine: 0.63 G
Cystine: 0.237 G
Phenylalanine: 0.933 G
Tyrosine: 0.867 G
Valine: 1.163 G
Arginine: 1.585 G
Histidine: 0.872 G
Alanine: 1.443 G
Aspartic acid: 2.267 G
Glutamic acid: 3.805 G
Glycine: 1.145 G
Proline: 1.044 G
Serine: 0.958 G
Hydroxyproline: 0.159 G
Beef, round, eye of round roast, boneless, separable lean and fat, trimmed to 0 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, 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.
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
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 64.5 G
Energy: 171 KCAL
Energy: 715 kJ
Protein: 29.79 G
Total lipid (fat): 4.83 G
Ash: 1.19 G
Calcium, Ca: 16 MG
Iron, Fe: 1.86 MG
Magnesium, Mg: 15 MG
Phosphorus, P: 279 MG
Potassium, K: 408 MG
Sodium, Na: 66 MG
Zinc, Zn: 4.32 MG
Copper, Cu: 0.062 MG
Manganese, Mn: 0.001 MG
Selenium, Se: 28.7 UG
Thiamin: 0.08 MG
Riboflavin: 0.231 MG
Niacin: 8.581 MG
Pantothenic acid: 0.438 MG
Vitamin B-6: 0.817 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Choline, total: 81.6 MG
Betaine: 14.1 MG
Vitamin B-12: 2.13 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 13 IU
Vitamin E (alpha-tocopherol): 0.31 MG
Vitamin D (D2 + D3), International Units: 1 IU
Vitamin K (phylloquinone): 1.3 UG
Fatty acids, total saturated: 1.656 G
SFA 10:0: 0.004 G
SFA 12:0: 0.003 G
SFA 14:0: 0.107 G
SFA 15:0: 0.017 G
SFA 16:0: 0.961 G
SFA 17:0: 0.044 G
SFA 18:0: 0.511 G
SFA 20:0: 0.003 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 1.959 G
MUFA 14:1: 0.033 G
MUFA 16:1: 0.155 G
MUFA 16:1 c: 0.142 G
MUFA 17:1: 0.036 G
MUFA 18:1: 1.723 G
MUFA 18:1 c: 1.546 G
MUFA 20:1: 0.011 G
Fatty acids, total polyunsaturated: 0.333 G
PUFA 18:2: 0.241 G
PUFA 18:2 n-6 c,c: 0.198 G
PUFA 18:2 CLAs: 0.02 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: 0.002 G
PUFA 20:3: 0.015 G
PUFA 20:4 n-6: 0.015 G
PUFA 20:4: 0.047 G
PUFA 20:5 n-3 (EPA): 0.004 G
PUFA 22:5 n-3 (DPA): 0.012 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.213 G
Fatty acids, total trans-monoenoic: 0.19 G
TFA 16:1 t: 0.014 G
TFA 18:1 t: 0.177 G
TFA 18:2 t not further defined: 0.023 G
Fatty acids, total trans-polyenoic: 0.023 G
Cholesterol: 74 MG
Tryptophan: 0.343 G
Threonine: 1.432 G
Isoleucine: 1.419 G
Leucine: 2.609 G
Lysine: 2.889 G
Methionine: 0.823 G
Cystine: 0.308 G
Phenylalanine: 1.219 G
Tyrosine: 1.13 G
Valine: 1.526 G
Arginine: 2.062 G
Histidine: 1.124 G
Alanine: 1.888 G
Aspartic acid: 2.951 G
Glutamic acid: 4.97 G
Glycine: 1.506 G
Proline: 1.362 G
Serine: 1.248 G
Hydroxyproline: 0.209 G
Beef, round, eye of round roast, boneless, 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'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 72.88 G
Energy: 127 KCAL
Energy: 530 kJ
Protein: 23.26 G
Total lipid (fat): 3.74 G
Ash: 1.1 G
Calcium, Ca: 13 MG
Iron, Fe: 1.47 MG
Magnesium, Mg: 12 MG
Phosphorus, P: 220 MG
Potassium, K: 323 MG
Sodium, Na: 52 MG
Zinc, Zn: 3.41 MG
Copper, Cu: 0.049 MG
Manganese, Mn: 0.001 MG
Selenium, Se: 22.7 UG
Thiamin: 0.063 MG
Riboflavin: 0.183 MG
Niacin: 6.779 MG
Pantothenic acid: 0.346 MG
Vitamin B-6: 0.645 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 64.5 MG
Betaine: 11.1 MG
Vitamin B-12: 1.68 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 11 IU
Vitamin E (alpha-tocopherol): 0.25 MG
Vitamin D (D2 + D3), International Units: 1 IU
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 1.308 G
SFA 10:0: 0.004 G
SFA 12:0: 0.003 G
SFA 14:0: 0.085 G
SFA 15:0: 0.014 G
SFA 16:0: 0.759 G
SFA 17:0: 0.035 G
SFA 18:0: 0.404 G
SFA 20:0: 0.002 G
SFA 24:0: 0.003 G
Fatty acids, total monounsaturated: 1.547 G
MUFA 14:1: 0.026 G
MUFA 16:1: 0.123 G
MUFA 16:1 c: 0.112 G
MUFA 17:1: 0.029 G
MUFA 18:1: 1.361 G
MUFA 18:1 c: 1.222 G
MUFA 20:1: 0.009 G
Fatty acids, total polyunsaturated: 0.263 G
PUFA 18:2: 0.19 G
PUFA 18:2 n-6 c,c: 0.156 G
PUFA 18:2 CLAs: 0.016 G
PUFA 18:3: 0.007 G
PUFA 18:3 n-3 c,c,c (ALA): 0.007 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.012 G
PUFA 20:4 n-6: 0.012 G
PUFA 20:4: 0.038 G
PUFA 20:5 n-3 (EPA): 0.004 G
PUFA 22:5 n-3 (DPA): 0.009 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.169 G
Fatty acids, total trans-monoenoic: 0.15 G
TFA 16:1 t: 0.011 G
TFA 18:1 t: 0.14 G
TFA 18:2 t not further defined: 0.018 G
Fatty acids, total trans-polyenoic: 0.018 G
Cholesterol: 58 MG
Tryptophan: 0.261 G
Threonine: 1.09 G
Isoleucine: 1.081 G
Leucine: 1.987 G
Lysine: 2.2 G
Methionine: 0.627 G
Cystine: 0.234 G
Phenylalanine: 0.928 G
Tyrosine: 0.86 G
Valine: 1.162 G
Arginine: 1.57 G
Histidine: 0.856 G
Alanine: 1.438 G
Aspartic acid: 2.247 G
Glutamic acid: 3.784 G
Glycine: 1.147 G
Proline: 1.037 G
Serine: 0.95 G
Hydroxyproline: 0.159 G
Beef, round, eye of round roast, boneless, separable lean and fat, trimmed to 0 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, 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.
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
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 65.92 G
Energy: 162 KCAL
Energy: 676 kJ
Protein: 29.45 G
Total lipid (fat): 3.97 G
Ash: 1.21 G
Calcium, Ca: 16 MG
Iron, Fe: 1.74 MG
Magnesium, Mg: 14 MG
Phosphorus, P: 280 MG
Potassium, K: 392 MG
Sodium, Na: 63 MG
Zinc, Zn: 4.25 MG
Copper, Cu: 0.044 MG
Manganese, Mn: 0.002 MG
Selenium, Se: 27.9 UG
Thiamin: 0.08 MG
Riboflavin: 0.233 MG
Niacin: 8.289 MG
Pantothenic acid: 0.463 MG
Vitamin B-6: 0.803 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Choline, total: 80.2 MG
Betaine: 13.5 MG
Vitamin B-12: 2.6 UG
Vitamin A, RAE: 6 UG
Retinol: 6 UG
Vitamin A, IU: 21 IU
Vitamin E (alpha-tocopherol): 0.28 MG
Vitamin D (D2 + D3), International Units: 1 IU
Vitamin K (phylloquinone): 1.3 UG
Fatty acids, total saturated: 1.555 G
SFA 10:0: 0.005 G
SFA 12:0: 0.003 G
SFA 14:0: 0.103 G
SFA 15:0: 0.018 G
SFA 16:0: 0.882 G
SFA 17:0: 0.044 G
SFA 18:0: 0.493 G
SFA 20:0: 0.003 G
SFA 24:0: 0.003 G
Fatty acids, total monounsaturated: 1.751 G
MUFA 14:1: 0.029 G
MUFA 16:1: 0.133 G
MUFA 16:1 c: 0.121 G
MUFA 17:1: 0.035 G
MUFA 18:1: 1.543 G
MUFA 18:1 c: 1.359 G
MUFA 20:1: 0.011 G
Fatty acids, total polyunsaturated: 0.292 G
PUFA 18:2: 0.202 G
PUFA 18:2 n-6 c,c: 0.165 G
PUFA 18:2 CLAs: 0.018 G
PUFA 18:3: 0.008 G
PUFA 18:3 n-3 c,c,c (ALA): 0.008 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: 0.042 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): 0.003 G
Fatty acids, total trans: 0.215 G
Fatty acids, total trans-monoenoic: 0.197 G
TFA 16:1 t: 0.012 G
TFA 18:1 t: 0.185 G
TFA 18:2 t not further defined: 0.018 G
Fatty acids, total trans-polyenoic: 0.018 G
Cholesterol: 79 MG
Tryptophan: 0.345 G
Threonine: 1.476 G
Isoleucine: 1.458 G
Leucine: 2.723 G
Lysine: 3.04 G
Methionine: 0.849 G
Cystine: 0.322 G
Phenylalanine: 1.255 G
Tyrosine: 1.178 G
Valine: 1.559 G
Arginine: 2.15 G
Histidine: 1.203 G
Alanine: 1.935 G
Aspartic acid: 3.074 G
Glutamic acid: 5.133 G
Glycine: 1.522 G
Proline: 1.418 G
Serine: 1.303 G
Hydroxyproline: 0.203 G
Beef, round, eye of round roast, boneless, 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'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 73.4 G
Energy: 120 KCAL
Energy: 503 kJ
Protein: 23.28 G
Total lipid (fat): 3 G
Ash: 1.08 G
Calcium, Ca: 13 MG
Iron, Fe: 1.37 MG
Magnesium, Mg: 11 MG
Phosphorus, P: 221 MG
Potassium, K: 309 MG
Sodium, Na: 50 MG
Zinc, Zn: 3.36 MG
Copper, Cu: 0.035 MG
Manganese, Mn: 0.002 MG
Selenium, Se: 22.1 UG
Thiamin: 0.063 MG
Riboflavin: 0.184 MG
Niacin: 6.548 MG
Pantothenic acid: 0.366 MG
Vitamin B-6: 0.634 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 63.3 MG
Betaine: 10.7 MG
Vitamin B-12: 2.06 UG
Vitamin A, RAE: 5 UG
Retinol: 5 UG
Vitamin A, IU: 17 IU
Vitamin E (alpha-tocopherol): 0.22 MG
Vitamin D (D2 + D3), International Units: 1 IU
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 1.229 G
SFA 10:0: 0.004 G
SFA 12:0: 0.002 G
SFA 14:0: 0.082 G
SFA 15:0: 0.014 G
SFA 16:0: 0.697 G
SFA 17:0: 0.035 G
SFA 18:0: 0.39 G
SFA 20:0: 0.003 G
SFA 24:0: 0.003 G
Fatty acids, total monounsaturated: 1.383 G
MUFA 14:1: 0.023 G
MUFA 16:1: 0.105 G
MUFA 16:1 c: 0.095 G
MUFA 17:1: 0.027 G
MUFA 18:1: 1.219 G
MUFA 18:1 c: 1.073 G
MUFA 20:1: 0.009 G
Fatty acids, total polyunsaturated: 0.231 G
PUFA 18:2: 0.159 G
PUFA 18:2 n-6 c,c: 0.131 G
PUFA 18:2 CLAs: 0.014 G
PUFA 18:3: 0.006 G
PUFA 18:3 n-3 c,c,c (ALA): 0.006 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:3: 0.013 G
PUFA 20:4 n-6: 0.013 G
PUFA 20:4: 0.034 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): 0.002 G
Fatty acids, total trans: 0.17 G
Fatty acids, total trans-monoenoic: 0.156 G
TFA 16:1 t: 0.01 G
TFA 18:1 t: 0.146 G
TFA 18:2 t not further defined: 0.014 G
Fatty acids, total trans-polyenoic: 0.014 G
Cholesterol: 62 MG
Tryptophan: 0.261 G
Threonine: 1.118 G
Isoleucine: 1.105 G
Leucine: 2.063 G
Lysine: 2.303 G
Methionine: 0.643 G
Cystine: 0.244 G
Phenylalanine: 0.95 G
Tyrosine: 0.893 G
Valine: 1.181 G
Arginine: 1.629 G
Histidine: 0.911 G
Alanine: 1.465 G
Aspartic acid: 2.328 G
Glutamic acid: 3.888 G
Glycine: 1.153 G
Proline: 1.074 G
Serine: 0.987 G
Hydroxyproline: 0.159 G
Beef, round, eye of round roast, boneless, separable lean only, trimmed to 0 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, 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.
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
ROUND OR LEG (MEAT CUT)
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 65.35 G
Energy: 163 KCAL
Energy: 680 kJ
Protein: 29.85 G
Total lipid (fat): 3.9 G
Ash: 1.27 G
Calcium, Ca: 16 MG
Iron, Fe: 1.84 MG
Magnesium, Mg: 15 MG
Phosphorus, P: 281 MG
Potassium, K: 404 MG
Sodium, Na: 67 MG
Zinc, Zn: 4.33 MG
Copper, Cu: 0.054 MG
Manganese, Mn: 0.002 MG
Selenium, Se: 28.6 UG
Thiamin: 0.08 MG
Riboflavin: 0.233 MG
Niacin: 8.506 MG
Pantothenic acid: 0.449 MG
Vitamin B-6: 0.815 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Choline, total: 81.3 MG
Betaine: 13.9 MG
Vitamin B-12: 2.32 UG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Vitamin A, IU: 5 IU
Vitamin E (alpha-tocopherol): 0.3 MG
Vitamin D (D2 + D3), International Units: 1 IU
Vitamin K (phylloquinone): 1.3 UG
Fatty acids, total saturated: 1.375 G
SFA 10:0: 0.004 G
SFA 12:0: 0.003 G
SFA 14:0: 0.088 G
SFA 15:0: 0.014 G
SFA 16:0: 0.798 G
SFA 17:0: 0.038 G
SFA 18:0: 0.424 G
SFA 20:0: 0.003 G
SFA 24:0: 0.003 G
Fatty acids, total monounsaturated: 1.602 G
MUFA 14:1: 0.026 G
MUFA 16:1: 0.124 G
MUFA 16:1 c: 0.112 G
MUFA 17:1: 0.03 G
MUFA 18:1: 1.413 G
MUFA 18:1 c: 1.264 G
MUFA 20:1: 0.009 G
Fatty acids, total polyunsaturated: 0.295 G
PUFA 18:2: 0.205 G
PUFA 18:2 n-6 c,c: 0.172 G
PUFA 18:2 CLAs: 0.016 G
PUFA 18:3: 0.008 G
PUFA 18:3 n-3 c,c,c (ALA): 0.008 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.015 G
PUFA 20:4 n-6: 0.015 G
PUFA 20:4: 0.045 G
PUFA 20:5 n-3 (EPA): 0.005 G
PUFA 22:5 n-3 (DPA): 0.013 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.177 G
Fatty acids, total trans-monoenoic: 0.16 G
TFA 16:1 t: 0.011 G
TFA 18:1 t: 0.148 G
TFA 18:2 t not further defined: 0.017 G
Fatty acids, total trans-polyenoic: 0.017 G
Cholesterol: 76 MG
Tryptophan: 0.377 G
Threonine: 1.581 G
Isoleucine: 1.568 G
Leucine: 2.893 G
Lysine: 3.233 G
Methionine: 0.893 G
Cystine: 0.337 G
Phenylalanine: 1.34 G
Tyrosine: 1.255 G
Valine: 1.657 G
Arginine: 2.255 G
Histidine: 1.248 G
Alanine: 2.007 G
Aspartic acid: 3.248 G
Glutamic acid: 5.483 G
Glycine: 1.449 G
Proline: 1.412 G
Serine: 1.365 G
Hydroxyproline: 0.148 G
Beef, round, eye of round roast, boneless, 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'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ROUND OR LEG (MEAT CUT)
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 73.43 G
Energy: 121 KCAL
Energy: 506 kJ
Protein: 23.37 G
Total lipid (fat): 3.04 G
Ash: 1.1 G
Calcium, Ca: 13 MG
Iron, Fe: 1.45 MG
Magnesium, Mg: 12 MG
Phosphorus, P: 222 MG
Potassium, K: 319 MG
Sodium, Na: 53 MG
Zinc, Zn: 3.42 MG
Copper, Cu: 0.042 MG
Manganese, Mn: 0.001 MG
Selenium, Se: 22.6 UG
Thiamin: 0.063 MG
Riboflavin: 0.184 MG
Niacin: 6.72 MG
Pantothenic acid: 0.355 MG
Vitamin B-6: 0.644 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 64.2 MG
Betaine: 11 MG
Vitamin B-12: 1.84 UG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Vitamin A, IU: 4 IU
Vitamin E (alpha-tocopherol): 0.24 MG
Vitamin D (D2 + D3), International Units: 1 IU
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 1.086 G
SFA 10:0: 0.003 G
SFA 12:0: 0.002 G
SFA 14:0: 0.07 G
SFA 15:0: 0.011 G
SFA 16:0: 0.631 G
SFA 17:0: 0.03 G
SFA 18:0: 0.335 G
SFA 20:0: 0.002 G
SFA 24:0: 0.003 G
Fatty acids, total monounsaturated: 1.266 G
MUFA 14:1: 0.021 G
MUFA 16:1: 0.098 G
MUFA 16:1 c: 0.089 G
MUFA 17:1: 0.024 G
MUFA 18:1: 1.116 G
MUFA 18:1 c: 0.999 G
MUFA 20:1: 0.007 G
Fatty acids, total polyunsaturated: 0.233 G
PUFA 18:2: 0.162 G
PUFA 18:2 n-6 c,c: 0.136 G
PUFA 18:2 CLAs: 0.012 G
PUFA 18:3: 0.006 G
PUFA 18:3 n-3 c,c,c (ALA): 0.006 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:3: 0.012 G
PUFA 20:4 n-6: 0.012 G
PUFA 20:4: 0.036 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): 0.002 G
Fatty acids, total trans: 0.14 G
Fatty acids, total trans-monoenoic: 0.126 G
TFA 16:1 t: 0.009 G
TFA 18:1 t: 0.117 G
TFA 18:2 t not further defined: 0.014 G
Fatty acids, total trans-polyenoic: 0.014 G
Cholesterol: 60 MG
Tryptophan: 0.287 G
Threonine: 1.201 G
Isoleucine: 1.192 G
Leucine: 2.198 G
Lysine: 2.457 G
Methionine: 0.679 G
Cystine: 0.256 G
Phenylalanine: 1.018 G
Tyrosine: 0.954 G
Valine: 1.259 G
Arginine: 1.714 G
Histidine: 0.948 G
Alanine: 1.525 G
Aspartic acid: 2.468 G
Glutamic acid: 4.167 G
Glycine: 1.101 G
Proline: 1.073 G
Serine: 1.037 G
Hydroxyproline: 0.118 G
Beef, round, eye of round roast, boneless, separable lean only, trimmed to 0 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, 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.
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
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 64.83 G
Energy: 166 KCAL
Energy: 696 kJ
Protein: 29.94 G
Total lipid (fat): 4.26 G
Ash: 1.21 G
Calcium, Ca: 16 MG
Iron, Fe: 1.86 MG
Magnesium, Mg: 15 MG
Phosphorus, P: 280 MG
Potassium, K: 411 MG
Sodium, Na: 66 MG
Zinc, Zn: 4.35 MG
Copper, Cu: 0.062 MG
Manganese, Mn: 0.001 MG
Selenium, Se: 28.8 UG
Thiamin: 0.08 MG
Riboflavin: 0.232 MG
Niacin: 8.62 MG
Pantothenic acid: 0.449 MG
Vitamin B-6: 0.82 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Choline, total: 81.2 MG
Betaine: 13.9 MG
Vitamin B-12: 2.13 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Vitamin E (alpha-tocopherol): 0.34 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin K (phylloquinone): 1.3 UG
Fatty acids, total saturated: 1.439 G
SFA 10:0: 0.004 G
SFA 12:0: 0.003 G
SFA 14:0: 0.092 G
SFA 15:0: 0.015 G
SFA 16:0: 0.843 G
SFA 17:0: 0.038 G
SFA 18:0: 0.438 G
SFA 20:0: 0.003 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 1.713 G
MUFA 14:1: 0.028 G
MUFA 16:1: 0.135 G
MUFA 16:1 c: 0.123 G
MUFA 17:1: 0.032 G
MUFA 18:1: 1.508 G
MUFA 18:1 c: 1.36 G
MUFA 20:1: 0.009 G
Fatty acids, total polyunsaturated: 0.314 G
PUFA 18:2: 0.223 G
PUFA 18:2 n-6 c,c: 0.186 G
PUFA 18:2 CLAs: 0.017 G
PUFA 18:3: 0.008 G
PUFA 18:3 n-3 c,c,c (ALA): 0.008 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.015 G
PUFA 20:4 n-6: 0.015 G
PUFA 20:4: 0.047 G
PUFA 20:5 n-3 (EPA): 0.004 G
PUFA 22:5 n-3 (DPA): 0.012 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.18 G
Fatty acids, total trans-monoenoic: 0.16 G
TFA 16:1 t: 0.012 G
TFA 18:1 t: 0.148 G
TFA 18:2 t not further defined: 0.02 G
Fatty acids, total trans-polyenoic: 0.02 G
Cholesterol: 74 MG
Tryptophan: 0.36 G
Threonine: 1.497 G
Isoleucine: 1.49 G
Leucine: 2.729 G
Lysine: 3.039 G
Methionine: 0.846 G
Cystine: 0.317 G
Phenylalanine: 1.269 G
Tyrosine: 1.187 G
Valine: 1.576 G
Arginine: 2.126 G
Histidine: 1.165 G
Alanine: 1.9 G
Aspartic acid: 3.063 G
Glutamic acid: 5.194 G
Glycine: 1.369 G
Proline: 1.329 G
Serine: 1.288 G
Hydroxyproline: 0.154 G
Beef, round, eye of round roast, boneless, 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'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 73.18 G
Energy: 124 KCAL
Energy: 518 kJ
Protein: 23.35 G
Total lipid (fat): 3.38 G
Ash: 1.1 G
Calcium, Ca: 13 MG
Iron, Fe: 1.47 MG
Magnesium, Mg: 12 MG
Phosphorus, P: 221 MG
Potassium, K: 324 MG
Sodium, Na: 52 MG
Zinc, Zn: 3.43 MG
Copper, Cu: 0.049 MG
Manganese, Mn: 0.001 MG
Selenium, Se: 22.8 UG
Thiamin: 0.063 MG
Riboflavin: 0.183 MG
Niacin: 6.81 MG
Pantothenic acid: 0.354 MG
Vitamin B-6: 0.648 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 64.2 MG
Betaine: 11 MG
Vitamin B-12: 1.68 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
Vitamin E (alpha-tocopherol): 0.27 MG
Vitamin D (D2 + D3), International Units: 1 IU
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 1.137 G
SFA 10:0: 0.003 G
SFA 12:0: 0.002 G
SFA 14:0: 0.072 G
SFA 15:0: 0.012 G
SFA 16:0: 0.666 G
SFA 17:0: 0.03 G
SFA 18:0: 0.346 G
SFA 20:0: 0.002 G
SFA 24:0: 0.003 G
Fatty acids, total monounsaturated: 1.353 G
MUFA 14:1: 0.023 G
MUFA 16:1: 0.107 G
MUFA 16:1 c: 0.097 G
MUFA 17:1: 0.025 G
MUFA 18:1: 1.191 G
MUFA 18:1 c: 1.074 G
MUFA 20:1: 0.007 G
Fatty acids, total polyunsaturated: 0.248 G
PUFA 18:2: 0.176 G
PUFA 18:2 n-6 c,c: 0.147 G
PUFA 18:2 CLAs: 0.013 G
PUFA 18:3: 0.007 G
PUFA 18:3 n-3 c,c,c (ALA): 0.007 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.012 G
PUFA 20:4 n-6: 0.012 G
PUFA 20:4: 0.038 G
PUFA 20:5 n-3 (EPA): 0.004 G
PUFA 22:5 n-3 (DPA): 0.009 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.142 G
Fatty acids, total trans-monoenoic: 0.127 G
TFA 16:1 t: 0.009 G
TFA 18:1 t: 0.117 G
TFA 18:2 t not further defined: 0.016 G
Fatty acids, total trans-polyenoic: 0.016 G
Cholesterol: 58 MG
Tryptophan: 0.276 G
Threonine: 1.147 G
Isoleucine: 1.141 G
Leucine: 2.091 G
Lysine: 2.329 G
Methionine: 0.648 G
Cystine: 0.243 G
Phenylalanine: 0.972 G
Tyrosine: 0.909 G
Valine: 1.208 G
Arginine: 1.629 G
Histidine: 0.893 G
Alanine: 1.456 G
Aspartic acid: 2.347 G
Glutamic acid: 3.98 G
Glycine: 1.049 G
Proline: 1.018 G
Serine: 0.987 G
Hydroxyproline: 0.118 G
Beef, round, eye of round roast, boneless, separable lean only, trimmed to 0 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, 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.
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
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 66.2 G
Energy: 157 KCAL
Energy: 657 kJ
Protein: 29.52 G
Total lipid (fat): 3.43 G
Ash: 1.19 G
Calcium, Ca: 16 MG
Iron, Fe: 1.74 MG
Magnesium, Mg: 14 MG
Phosphorus, P: 281 MG
Potassium, K: 394 MG
Sodium, Na: 63 MG
Zinc, Zn: 4.28 MG
Copper, Cu: 0.045 MG
Manganese, Mn: 0.002 MG
Selenium, Se: 28.1 UG
Thiamin: 0.08 MG
Riboflavin: 0.234 MG
Niacin: 8.335 MG
Pantothenic acid: 0.465 MG
Vitamin B-6: 0.807 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Choline, total: 80.5 MG
Betaine: 13.6 MG
Vitamin B-12: 2.61 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 9 IU
Vitamin E (alpha-tocopherol): 0.28 MG
Vitamin D (D2 + D3), International Units: 1 IU
Vitamin K (phylloquinone): 1.3 UG
Fatty acids, total saturated: 1.28 G
SFA 10:0: 0.004 G
SFA 12:0: 0.003 G
SFA 14:0: 0.083 G
SFA 15:0: 0.014 G
SFA 16:0: 0.731 G
SFA 17:0: 0.037 G
SFA 18:0: 0.401 G
SFA 20:0: 0.003 G
SFA 24:0: 0.003 G
Fatty acids, total monounsaturated: 1.438 G
MUFA 14:1: 0.023 G
MUFA 16:1: 0.107 G
MUFA 16:1 c: 0.097 G
MUFA 17:1: 0.029 G
MUFA 18:1: 1.27 G
MUFA 18:1 c: 1.121 G
MUFA 20:1: 0.009 G
Fatty acids, total polyunsaturated: 0.266 G
PUFA 18:2: 0.178 G
PUFA 18:2 n-6 c,c: 0.151 G
PUFA 18:2 CLAs: 0.014 G
PUFA 18:3: 0.006 G
PUFA 18:3 n-3 c,c,c (ALA): 0.006 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:3: 0.016 G
PUFA 20:4 n-6: 0.016 G
PUFA 20:4: 0.042 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): 0.003 G
Fatty acids, total trans: 0.173 G
Fatty acids, total trans-monoenoic: 0.159 G
TFA 16:1 t: 0.01 G
TFA 18:1 t: 0.149 G
TFA 18:2 t not further defined: 0.014 G
Fatty acids, total trans-polyenoic: 0.014 G
Cholesterol: 79 MG
Tryptophan: 0.405 G
Threonine: 1.729 G
Isoleucine: 1.713 G
Leucine: 3.193 G
Lysine: 3.582 G
Methionine: 0.981 G
Cystine: 0.374 G
Phenylalanine: 1.464 G
Tyrosine: 1.386 G
Valine: 1.807 G
Arginine: 2.492 G
Histidine: 1.402 G
Alanine: 2.196 G
Aspartic acid: 3.582 G
Glutamic acid: 6.011 G
Glycine: 1.588 G
Proline: 1.573 G
Serine: 1.511 G
Hydroxyproline: 0.157 G
Beef, round, eye of round roast, boneless, 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'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 73.81 G
Energy: 116 KCAL
Energy: 487 kJ
Protein: 23.41 G
Total lipid (fat): 2.52 G
Ash: 1.09 G
Calcium, Ca: 13 MG
Iron, Fe: 1.37 MG
Magnesium, Mg: 11 MG
Phosphorus, P: 222 MG
Potassium, K: 312 MG
Sodium, Na: 50 MG
Zinc, Zn: 3.38 MG
Copper, Cu: 0.035 MG
Manganese, Mn: 0.002 MG
Selenium, Se: 22.2 UG
Thiamin: 0.064 MG
Riboflavin: 0.185 MG
Niacin: 6.585 MG
Pantothenic acid: 0.367 MG
Vitamin B-6: 0.637 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 63.6 MG
Betaine: 10.7 MG
Vitamin B-12: 2.07 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Vitamin E (alpha-tocopherol): 0.22 MG
Vitamin D (D2 + D3), International Units: 1 IU
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 1.011 G
SFA 10:0: 0.003 G
SFA 12:0: 0.002 G
SFA 14:0: 0.066 G
SFA 15:0: 0.011 G
SFA 16:0: 0.578 G
SFA 17:0: 0.029 G
SFA 18:0: 0.317 G
SFA 20:0: 0.002 G
SFA 24:0: 0.003 G
Fatty acids, total monounsaturated: 1.136 G
MUFA 14:1: 0.019 G
MUFA 16:1: 0.084 G
MUFA 16:1 c: 0.076 G
MUFA 17:1: 0.023 G
MUFA 18:1: 1.004 G
MUFA 18:1 c: 0.886 G
MUFA 20:1: 0.007 G
Fatty acids, total polyunsaturated: 0.211 G
PUFA 18:2: 0.141 G
PUFA 18:2 n-6 c,c: 0.119 G
PUFA 18:2 CLAs: 0.011 G
PUFA 18:3: 0.005 G
PUFA 18:3 n-3 c,c,c (ALA): 0.005 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:3: 0.013 G
PUFA 20:4 n-6: 0.013 G
PUFA 20:4: 0.034 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): 0.002 G
Fatty acids, total trans: 0.137 G
Fatty acids, total trans-monoenoic: 0.126 G
TFA 16:1 t: 0.008 G
TFA 18:1 t: 0.118 G
TFA 18:2 t not further defined: 0.011 G
Fatty acids, total trans-polyenoic: 0.011 G
Cholesterol: 62 MG
Tryptophan: 0.305 G
Threonine: 1.303 G
Isoleucine: 1.291 G
Leucine: 2.407 G
Lysine: 2.7 G
Methionine: 0.74 G
Cystine: 0.282 G
Phenylalanine: 1.104 G
Tyrosine: 1.045 G
Valine: 1.362 G
Arginine: 1.878 G
Histidine: 1.057 G
Alanine: 1.655 G
Aspartic acid: 2.7 G
Glutamic acid: 4.532 G
Glycine: 1.197 G
Proline: 1.186 G
Serine: 1.139 G
Hydroxyproline: 0.118 G
Beef, round, eye of round roast, boneless, separable lean only, trimmed to 0 fat, select, raw
Water: 73.7 G
Energy: 122 KCAL
Energy: 512 kJ
Protein: 23.4 G
Total lipid (fat): 2.48 G
Total fat (NLEA): 2.23 G
Ash: 1.08 G
Calcium, Ca: 13 MG
Iron, Fe: 1.37 MG
Magnesium, Mg: 11.4 MG
Phosphorus, P: 222 MG
Potassium, K: 312 MG
Sodium, Na: 50 MG
Zinc, Zn: 3.38 MG
Copper, Cu: 0.035 MG
Manganese, Mn: 0.002 MG
Selenium, Se: 22.2 UG
Riboflavin: 0.185 MG
Niacin: 6.58 MG
Vitamin B-6: 0.638 MG
Vitamin B-12: 2.06 UG
Fatty acids, total saturated: 0.953 G
SFA 10:0: 0.003 G
SFA 12:0: 0.002 G
SFA 14:0: 0.062 G
SFA 15:0: 0.011 G
SFA 16:0: 0.546 G
SFA 17:0: 0.027 G
SFA 18:0: 0.297 G
SFA 20:0: 0.002 G
SFA 24:0: 0.003 G
Fatty acids, total monounsaturated: 0.951 G
MUFA 14:1 c: 0.018 G
MUFA 16:1 c: 0.072 G
MUFA 17:1: 0.021 G
MUFA 17:1 c: 0.021 G
MUFA 18:1 c: 0.833 G
MUFA 20:1: 0.007 G
MUFA 20:1 c: 0.007 G
Fatty acids, total polyunsaturated: 0.192 G
PUFA 18:2 c: 0.124 G
PUFA 18:2 n-6 c,c: 0.113 G
PUFA 18:2 CLAs: 0.011 G
PUFA 18:3 c: 0.005 G
PUFA 18:3 n-3 c,c,c (ALA): 0.005 G
PUFA 20:2 c: 0.001 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:3 c: 0.012 G
PUFA 20:4 n-6: 0.012 G
PUFA 20:4: 0.032 G
PUFA 20:4c: 0.032 G
PUFA 20:5c: 0.004 G
PUFA 20:5 n-3 (EPA): 0.004 G
PUFA 22:5 c: 0.011 G
PUFA 22:5 n-3 (DPA): 0.011 G
PUFA 22:6 c: 0.002 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.129 G
Fatty acids, total trans-monoenoic: 0.118 G
TFA 16:1 t: 0.008 G
TFA 18:1 t: 0.11 G
Fatty acids, total trans-dienoic: 0.011 G
TFA 18:2 t not further defined: 0.011 G
Cholesterol: 62 MG
Beef, round, eye of round roast, boneless, separable lean only, trimmed to 0 fat, select, raw
Water: 73.7 G
Energy: 122 KCAL
Energy: 512 kJ
Protein: 23.4 G
Total lipid (fat): 2.48 G
Total fat (NLEA): 2.23 G
Ash: 1.08 G
Calcium, Ca: 13 MG
Iron, Fe: 1.37 MG
Magnesium, Mg: 11.4 MG
Phosphorus, P: 222 MG
Potassium, K: 312 MG
Sodium, Na: 50 MG
Zinc, Zn: 3.38 MG
Copper, Cu: 0.035 MG
Manganese, Mn: 0.002 MG
Selenium, Se: 22.2 UG
Riboflavin: 0.185 MG
Niacin: 6.58 MG
Vitamin B-6: 0.638 MG
Vitamin B-12: 2.06 UG
Fatty acids, total saturated: 0.953 G
SFA 10:0: 0.003 G
SFA 12:0: 0.002 G
SFA 14:0: 0.062 G
SFA 15:0: 0.011 G
SFA 16:0: 0.546 G
SFA 17:0: 0.027 G
SFA 18:0: 0.297 G
SFA 20:0: 0.002 G
SFA 24:0: 0.003 G
Fatty acids, total monounsaturated: 0.951 G
MUFA 14:1 c: 0.018 G
MUFA 16:1 c: 0.072 G
MUFA 17:1: 0.021 G
MUFA 17:1 c: 0.021 G
MUFA 18:1 c: 0.833 G
MUFA 20:1: 0.007 G
MUFA 20:1 c: 0.007 G
Fatty acids, total polyunsaturated: 0.192 G
PUFA 18:2 c: 0.124 G
PUFA 18:2 n-6 c,c: 0.113 G
PUFA 18:2 CLAs: 0.011 G
PUFA 18:3 c: 0.005 G
PUFA 18:3 n-3 c,c,c (ALA): 0.005 G
PUFA 20:2 c: 0.001 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:3 c: 0.012 G
PUFA 20:4 n-6: 0.012 G
PUFA 20:4: 0.032 G
PUFA 20:4c: 0.032 G
PUFA 20:5c: 0.004 G
PUFA 20:5 n-3 (EPA): 0.004 G
PUFA 22:5 c: 0.011 G
PUFA 22:5 n-3 (DPA): 0.011 G
PUFA 22:6 c: 0.002 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.129 G
Fatty acids, total trans-monoenoic: 0.118 G
TFA 16:1 t: 0.008 G
TFA 18:1 t: 0.11 G
Fatty acids, total trans-dienoic: 0.011 G
TFA 18:2 t not further defined: 0.011 G
Cholesterol: 62 MG
Beef, round, eye of round steak, boneless 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
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 72.81 G
Energy: 127 KCAL
Energy: 533 kJ
Protein: 23.24 G
Total lipid (fat): 3.83 G
Ash: 1.1 G
Calcium, Ca: 13 MG
Iron, Fe: 1.47 MG
Magnesium, Mg: 12 MG
Phosphorus, P: 220 MG
Potassium, K: 322 MG
Sodium, Na: 52 MG
Zinc, Zn: 3.41 MG
Copper, Cu: 0.049 MG
Manganese, Mn: 0.001 MG
Selenium, Se: 22.6 UG
Thiamin: 0.063 MG
Riboflavin: 0.182 MG
Niacin: 6.773 MG
Pantothenic acid: 0.345 MG
Vitamin B-6: 0.645 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 64.4 MG
Betaine: 11.1 MG
Vitamin B-12: 1.68 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 11 IU
Vitamin E (alpha-tocopherol): 0.25 MG
Vitamin D (D2 + D3), International Units: 1 IU
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 1.343 G
SFA 10:0: 0.004 G
SFA 12:0: 0.003 G
SFA 14:0: 0.087 G
SFA 15:0: 0.014 G
SFA 16:0: 0.778 G
SFA 17:0: 0.036 G
SFA 18:0: 0.416 G
SFA 20:0: 0.003 G
SFA 24:0: 0.003 G
Fatty acids, total monounsaturated: 1.585 G
MUFA 14:1: 0.027 G
MUFA 16:1: 0.126 G
MUFA 16:1 c: 0.115 G
MUFA 17:1: 0.029 G
MUFA 18:1: 1.395 G
MUFA 18:1 c: 1.251 G
MUFA 20:1: 0.009 G
Fatty acids, total polyunsaturated: 0.266 G
PUFA 18:2: 0.193 G
PUFA 18:2 n-6 c,c: 0.158 G
PUFA 18:2 CLAs: 0.016 G
PUFA 18:3: 0.007 G
PUFA 18:3 n-3 c,c,c (ALA): 0.007 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.012 G
PUFA 20:4 n-6: 0.012 G
PUFA 20:4: 0.038 G
PUFA 20:5 n-3 (EPA): 0.004 G
PUFA 22:5 n-3 (DPA): 0.009 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.174 G
Fatty acids, total trans-monoenoic: 0.155 G
TFA 16:1 t: 0.011 G
TFA 18:1 t: 0.144 G
TFA 18:2 t not further defined: 0.019 G
Fatty acids, total trans-polyenoic: 0.019 G
Cholesterol: 58 MG
Tryptophan: 0.261 G
Threonine: 1.09 G
Isoleucine: 1.08 G
Leucine: 1.985 G
Lysine: 2.198 G
Methionine: 0.626 G
Cystine: 0.234 G
Phenylalanine: 0.927 G
Tyrosine: 0.859 G
Valine: 1.161 G
Arginine: 1.569 G
Histidine: 0.855 G
Alanine: 1.437 G
Aspartic acid: 2.245 G
Glutamic acid: 3.78 G
Glycine: 1.146 G
Proline: 1.036 G
Serine: 0.949 G
Hydroxyproline: 0.159 G
Beef, round, eye of round steak, boneless, 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.
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
ROUND OR LEG (MEAT CUT)
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 65.06 G
Energy: 159 KCAL
Energy: 665 kJ
Protein: 29.66 G
Total lipid (fat): 4.47 G
Ash: 1.22 G
Calcium, Ca: 17 MG
Iron, Fe: 1.88 MG
Magnesium, Mg: 15 MG
Phosphorus, P: 286 MG
Potassium, K: 411 MG
Sodium, Na: 68 MG
Zinc, Zn: 4.41 MG
Copper, Cu: 0.055 MG
Manganese, Mn: 0.002 MG
Selenium, Se: 29.1 UG
Thiamin: 0.082 MG
Riboflavin: 0.238 MG
Niacin: 8.682 MG
Pantothenic acid: 0.459 MG
Vitamin B-6: 0.832 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Choline, total: 83.1 MG
Betaine: 14.2 MG
Vitamin B-12: 2.38 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 14 IU
Vitamin E (alpha-tocopherol): 0.31 MG
Vitamin D (D2 + D3), International Units: 1 IU
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 1.669 G
SFA 10:0: 0.005 G
SFA 12:0: 0.003 G
SFA 14:0: 0.109 G
SFA 15:0: 0.018 G
SFA 16:0: 0.96 G
SFA 17:0: 0.046 G
SFA 18:0: 0.521 G
SFA 20:0: 0.003 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 1.935 G
MUFA 14:1: 0.033 G
MUFA 16:1: 0.151 G
MUFA 16:1 c: 0.137 G
MUFA 17:1: 0.037 G
MUFA 18:1: 1.704 G
MUFA 18:1 c: 1.518 G
MUFA 20:1: 0.011 G
Fatty acids, total polyunsaturated: 0.326 G
PUFA 18:2: 0.232 G
PUFA 18:2 n-6 c,c: 0.19 G
PUFA 18:2 CLAs: 0.02 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: 0.002 G
PUFA 20:3: 0.016 G
PUFA 20:4 n-6: 0.016 G
PUFA 20:4: 0.047 G
PUFA 20:5 n-3 (EPA): 0.005 G
PUFA 22:5 n-3 (DPA): 0.013 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.221 G
Fatty acids, total trans-monoenoic: 0.199 G
TFA 16:1 t: 0.014 G
TFA 18:1 t: 0.186 G
TFA 18:2 t not further defined: 0.022 G
Fatty acids, total trans-polyenoic: 0.022 G
Cholesterol: 78 MG
Tryptophan: 0.332 G
Threonine: 1.398 G
Isoleucine: 1.382 G
Leucine: 2.556 G
Lysine: 2.841 G
Methionine: 0.803 G
Cystine: 0.302 G
Phenylalanine: 1.19 G
Tyrosine: 1.105 G
Valine: 1.482 G
Arginine: 2.02 G
Histidine: 1.112 G
Alanine: 1.839 G
Aspartic acid: 2.89 G
Glutamic acid: 4.849 G
Glycine: 1.459 G
Proline: 1.331 G
Serine: 1.221 G
Hydroxyproline: 0.203 G
Beef, round, eye of round steak, boneless, 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
ROUND OR LEG (MEAT CUT)
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 73.07 G
Energy: 124 KCAL
Energy: 520 kJ
Protein: 23.26 G
Total lipid (fat): 3.48 G
Ash: 1.09 G
Calcium, Ca: 13 MG
Iron, Fe: 1.45 MG
Magnesium, Mg: 12 MG
Phosphorus, P: 220 MG
Potassium, K: 317 MG
Sodium, Na: 53 MG
Zinc, Zn: 3.39 MG
Copper, Cu: 0.042 MG
Manganese, Mn: 0.001 MG
Selenium, Se: 22.4 UG
Thiamin: 0.063 MG
Riboflavin: 0.183 MG
Niacin: 6.685 MG
Pantothenic acid: 0.354 MG
Vitamin B-6: 0.641 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 64 MG
Betaine: 10.9 MG
Vitamin B-12: 1.83 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 11 IU
Vitamin E (alpha-tocopherol): 0.24 MG
Vitamin D (D2 + D3), International Units: 1 IU
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 1.285 G
SFA 10:0: 0.004 G
SFA 12:0: 0.002 G
SFA 14:0: 0.084 G
SFA 15:0: 0.014 G
SFA 16:0: 0.739 G
SFA 17:0: 0.035 G
SFA 18:0: 0.401 G
SFA 20:0: 0.003 G
SFA 24:0: 0.003 G
Fatty acids, total monounsaturated: 1.49 G
MUFA 14:1: 0.025 G
MUFA 16:1: 0.116 G
MUFA 16:1 c: 0.106 G
MUFA 17:1: 0.028 G
MUFA 18:1: 1.312 G
MUFA 18:1 c: 1.169 G
MUFA 20:1: 0.009 G
Fatty acids, total polyunsaturated: 0.251 G
PUFA 18:2: 0.179 G
PUFA 18:2 n-6 c,c: 0.147 G
PUFA 18:2 CLAs: 0.015 G
PUFA 18:3: 0.007 G
PUFA 18:3 n-3 c,c,c (ALA): 0.007 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.012 G
PUFA 20:4 n-6: 0.012 G
PUFA 20:4: 0.036 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): 0.002 G
Fatty acids, total trans: 0.17 G
Fatty acids, total trans-monoenoic: 0.154 G
TFA 16:1 t: 0.01 G
TFA 18:1 t: 0.143 G
TFA 18:2 t not further defined: 0.017 G
Fatty acids, total trans-polyenoic: 0.017 G
Cholesterol: 60 MG
Tryptophan: 0.26 G
Threonine: 1.096 G
Isoleucine: 1.084 G
Leucine: 2.005 G
Lysine: 2.228 G
Methionine: 0.629 G
Cystine: 0.237 G
Phenylalanine: 0.933 G
Tyrosine: 0.867 G
Valine: 1.163 G
Arginine: 1.584 G
Histidine: 0.872 G
Alanine: 1.442 G
Aspartic acid: 2.267 G
Glutamic acid: 3.804 G
Glycine: 1.145 G
Proline: 1.044 G
Serine: 0.958 G
Hydroxyproline: 0.159 G
Beef, round, eye of round steak, boneless, 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.
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.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 64.5 G
Energy: 163 KCAL
Energy: 680 kJ
Protein: 29.79 G
Total lipid (fat): 4.83 G
Ash: 1.21 G
Calcium, Ca: 17 MG
Iron, Fe: 1.91 MG
Magnesium, Mg: 16 MG
Phosphorus, P: 286 MG
Potassium, K: 419 MG
Sodium, Na: 67 MG
Zinc, Zn: 4.43 MG
Copper, Cu: 0.063 MG
Manganese, Mn: 0.001 MG
Selenium, Se: 29.4 UG
Thiamin: 0.082 MG
Riboflavin: 0.237 MG
Niacin: 8.797 MG
Pantothenic acid: 0.449 MG
Vitamin B-6: 0.837 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Choline, total: 83.7 MG
Betaine: 14.4 MG
Vitamin B-12: 2.18 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 14 IU
Vitamin E (alpha-tocopherol): 0.33 MG
Vitamin D (D2 + D3), International Units: 1 IU
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 1.744 G
SFA 10:0: 0.005 G
SFA 12:0: 0.004 G
SFA 14:0: 0.113 G
SFA 15:0: 0.018 G
SFA 16:0: 1.011 G
SFA 17:0: 0.047 G
SFA 18:0: 0.54 G
SFA 20:0: 0.003 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 2.059 G
MUFA 14:1: 0.035 G
MUFA 16:1: 0.163 G
MUFA 16:1 c: 0.149 G
MUFA 17:1: 0.038 G
MUFA 18:1: 1.811 G
MUFA 18:1 c: 1.624 G
MUFA 20:1: 0.011 G
Fatty acids, total polyunsaturated: 0.346 G
PUFA 18:2: 0.251 G
PUFA 18:2 n-6 c,c: 0.205 G
PUFA 18:2 CLAs: 0.021 G
PUFA 18:3: 0.01 G
PUFA 18:3 n-3 c,c,c (ALA): 0.01 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: 0.049 G
PUFA 20:5 n-3 (EPA): 0.005 G
PUFA 22:5 n-3 (DPA): 0.012 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.225 G
Fatty acids, total trans-monoenoic: 0.201 G
TFA 16:1 t: 0.014 G
TFA 18:1 t: 0.187 G
TFA 18:2 t not further defined: 0.024 G
Fatty acids, total trans-polyenoic: 0.024 G
Cholesterol: 76 MG
Tryptophan: 0.334 G
Threonine: 1.397 G
Isoleucine: 1.384 G
Leucine: 2.544 G
Lysine: 2.817 G
Methionine: 0.803 G
Cystine: 0.3 G
Phenylalanine: 1.188 G
Tyrosine: 1.102 G
Valine: 1.488 G
Arginine: 2.011 G
Histidine: 1.096 G
Alanine: 1.841 G
Aspartic acid: 2.877 G
Glutamic acid: 4.846 G
Glycine: 1.469 G
Proline: 1.328 G
Serine: 1.217 G
Hydroxyproline: 0.204 G
Beef, round, eye of round steak, boneless, 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.
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.
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
SELECT GRADE
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 65.92 G
Energy: 154 KCAL
Energy: 643 kJ
Protein: 29.47 G
Total lipid (fat): 3.98 G
Ash: 1.22 G
Calcium, Ca: 16 MG
Iron, Fe: 1.78 MG
Magnesium, Mg: 15 MG
Phosphorus, P: 287 MG
Potassium, K: 402 MG
Sodium, Na: 65 MG
Zinc, Zn: 4.36 MG
Copper, Cu: 0.046 MG
Manganese, Mn: 0.002 MG
Selenium, Se: 28.7 UG
Thiamin: 0.082 MG
Riboflavin: 0.239 MG
Niacin: 8.509 MG
Pantothenic acid: 0.475 MG
Vitamin B-6: 0.824 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Choline, total: 82.3 MG
Betaine: 13.9 MG
Vitamin B-12: 2.67 UG
Vitamin A, RAE: 7 UG
Retinol: 7 UG
Vitamin A, IU: 22 IU
Vitamin E (alpha-tocopherol): 0.28 MG
Vitamin D (D2 + D3), International Units: 1 IU
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 1.557 G
SFA 10:0: 0.005 G
SFA 12:0: 0.003 G
SFA 14:0: 0.103 G
SFA 15:0: 0.018 G
SFA 16:0: 0.883 G
SFA 17:0: 0.044 G
SFA 18:0: 0.494 G
SFA 20:0: 0.003 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 1.748 G
MUFA 14:1: 0.029 G
MUFA 16:1: 0.132 G
MUFA 16:1 c: 0.12 G
MUFA 17:1: 0.034 G
MUFA 18:1: 1.542 G
MUFA 18:1 c: 1.358 G
MUFA 20:1: 0.011 G
Fatty acids, total polyunsaturated: 0.296 G
PUFA 18:2: 0.204 G
PUFA 18:2 n-6 c,c: 0.168 G
PUFA 18:2 CLAs: 0.018 G
PUFA 18:3: 0.008 G
PUFA 18:3 n-3 c,c,c (ALA): 0.008 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: 0.044 G
PUFA 20:5 n-3 (EPA): 0.005 G
PUFA 22:5 n-3 (DPA): 0.015 G
PUFA 22:6 n-3 (DHA): 0.003 G
Fatty acids, total trans: 0.215 G
Fatty acids, total trans-monoenoic: 0.196 G
TFA 16:1 t: 0.012 G
TFA 18:1 t: 0.184 G
TFA 18:2 t not further defined: 0.018 G
Fatty acids, total trans-polyenoic: 0.018 G
Cholesterol: 81 MG
Tryptophan: 0.33 G
Threonine: 1.415 G
Isoleucine: 1.398 G
Leucine: 2.611 G
Lysine: 2.914 G
Methionine: 0.814 G
Cystine: 0.309 G
Phenylalanine: 1.203 G
Tyrosine: 1.13 G
Valine: 1.494 G
Arginine: 2.061 G
Histidine: 1.153 G
Alanine: 1.855 G
Aspartic acid: 2.947 G
Glutamic acid: 4.921 G
Glycine: 1.459 G
Proline: 1.36 G
Serine: 1.249 G
Hydroxyproline: 0.201 G
Beef, round, eye of round steak, boneless, 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
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 73.46 G
Energy: 120 KCAL
Energy: 501 kJ
Protein: 23.3 G
Total lipid (fat): 2.95 G
Ash: 1.08 G
Calcium, Ca: 13 MG
Iron, Fe: 1.37 MG
Magnesium, Mg: 11 MG
Phosphorus, P: 221 MG
Potassium, K: 310 MG
Sodium, Na: 50 MG
Zinc, Zn: 3.36 MG
Copper, Cu: 0.035 MG
Manganese, Mn: 0.002 MG
Selenium, Se: 22.1 UG
Thiamin: 0.063 MG
Riboflavin: 0.184 MG
Niacin: 6.552 MG
Pantothenic acid: 0.366 MG
Vitamin B-6: 0.635 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 63.4 MG
Betaine: 10.7 MG
Vitamin B-12: 2.06 UG
Vitamin A, RAE: 5 UG
Retinol: 5 UG
Vitamin A, IU: 17 IU
Vitamin E (alpha-tocopherol): 0.22 MG
Vitamin D (D2 + D3), International Units: 1 IU
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 1.199 G
SFA 10:0: 0.004 G
SFA 12:0: 0.002 G
SFA 14:0: 0.08 G
SFA 15:0: 0.014 G
SFA 16:0: 0.68 G
SFA 17:0: 0.034 G
SFA 18:0: 0.38 G
SFA 20:0: 0.003 G
SFA 24:0: 0.003 G
Fatty acids, total monounsaturated: 1.346 G
MUFA 14:1: 0.022 G
MUFA 16:1: 0.102 G
MUFA 16:1 c: 0.092 G
MUFA 17:1: 0.026 G
MUFA 18:1: 1.188 G
MUFA 18:1 c: 1.046 G
MUFA 20:1: 0.009 G
Fatty acids, total polyunsaturated: 0.228 G
PUFA 18:2: 0.157 G
PUFA 18:2 n-6 c,c: 0.129 G
PUFA 18:2 CLAs: 0.014 G
PUFA 18:3: 0.006 G
PUFA 18:3 n-3 c,c,c (ALA): 0.006 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:3: 0.013 G
PUFA 20:4 n-6: 0.013 G
PUFA 20:4: 0.034 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): 0.002 G
Fatty acids, total trans: 0.165 G
Fatty acids, total trans-monoenoic: 0.151 G
TFA 16:1 t: 0.009 G
TFA 18:1 t: 0.142 G
TFA 18:2 t not further defined: 0.014 G
Fatty acids, total trans-polyenoic: 0.014 G
Cholesterol: 62 MG
Tryptophan: 0.261 G
Threonine: 1.119 G
Isoleucine: 1.105 G
Leucine: 2.064 G
Lysine: 2.304 G
Methionine: 0.644 G
Cystine: 0.244 G
Phenylalanine: 0.951 G
Tyrosine: 0.893 G
Valine: 1.181 G
Arginine: 1.63 G
Histidine: 0.911 G
Alanine: 1.466 G
Aspartic acid: 2.33 G
Glutamic acid: 3.891 G
Glycine: 1.153 G
Proline: 1.075 G
Serine: 0.987 G
Hydroxyproline: 0.159 G
Beef, round, eye of round steak, boneless, 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.
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.
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
ROUND OR LEG (MEAT CUT)
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 65.35 G
Energy: 155 KCAL
Energy: 646 kJ
Protein: 29.85 G
Total lipid (fat): 3.9 G
Ash: 1.27 G
Calcium, Ca: 17 MG
Iron, Fe: 1.88 MG
Magnesium, Mg: 15 MG
Phosphorus, P: 288 MG
Potassium, K: 414 MG
Sodium, Na: 68 MG
Zinc, Zn: 4.44 MG
Copper, Cu: 0.055 MG
Manganese, Mn: 0.002 MG
Selenium, Se: 29.3 UG
Thiamin: 0.082 MG
Riboflavin: 0.239 MG
Niacin: 8.727 MG
Pantothenic acid: 0.461 MG
Vitamin B-6: 0.836 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Choline, total: 83.4 MG
Betaine: 14.3 MG
Vitamin B-12: 2.38 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 8 IU
Vitamin E (alpha-tocopherol): 0.31 MG
Vitamin D (D2 + D3), International Units: 1 IU
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 1.41 G
SFA 10:0: 0.004 G
SFA 12:0: 0.003 G
SFA 14:0: 0.091 G
SFA 15:0: 0.015 G
SFA 16:0: 0.819 G
SFA 17:0: 0.039 G
SFA 18:0: 0.435 G
SFA 20:0: 0.003 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 1.644 G
MUFA 14:1: 0.027 G
MUFA 16:1: 0.127 G
MUFA 16:1 c: 0.115 G
MUFA 17:1: 0.031 G
MUFA 18:1: 1.449 G
MUFA 18:1 c: 1.297 G
MUFA 20:1: 0.01 G
Fatty acids, total polyunsaturated: 0.302 G
PUFA 18:2: 0.21 G
PUFA 18:2 n-6 c,c: 0.176 G
PUFA 18:2 CLAs: 0.016 G
PUFA 18:3: 0.008 G
PUFA 18:3 n-3 c,c,c (ALA): 0.008 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: 0.047 G
PUFA 20:5 n-3 (EPA): 0.005 G
PUFA 22:5 n-3 (DPA): 0.013 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.182 G
Fatty acids, total trans-monoenoic: 0.164 G
TFA 16:1 t: 0.012 G
TFA 18:1 t: 0.152 G
TFA 18:2 t not further defined: 0.018 G
Fatty acids, total trans-polyenoic: 0.018 G
Cholesterol: 78 MG
Tryptophan: 0.366 G
Threonine: 1.534 G
Isoleucine: 1.522 G
Leucine: 2.807 G
Lysine: 3.137 G
Methionine: 0.867 G
Cystine: 0.327 G
Phenylalanine: 1.3 G
Tyrosine: 1.218 G
Valine: 1.608 G
Arginine: 2.189 G
Histidine: 1.211 G
Alanine: 1.948 G
Aspartic acid: 3.152 G
Glutamic acid: 5.321 G
Glycine: 1.406 G
Proline: 1.37 G
Serine: 1.324 G
Hydroxyproline: 0.151 G
Beef, round, eye of round steak, boneless, 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
ROUND OR LEG (MEAT CUT)
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 73.43 G
Energy: 121 KCAL
Energy: 506 kJ
Protein: 23.37 G
Total lipid (fat): 3.04 G
Ash: 1.1 G
Calcium, Ca: 13 MG
Iron, Fe: 1.45 MG
Magnesium, Mg: 12 MG
Phosphorus, P: 222 MG
Potassium, K: 319 MG
Sodium, Na: 53 MG
Zinc, Zn: 3.42 MG
Copper, Cu: 0.042 MG
Manganese, Mn: 0.001 MG
Selenium, Se: 22.6 UG
Thiamin: 0.063 MG
Riboflavin: 0.184 MG
Niacin: 6.72 MG
Pantothenic acid: 0.355 MG
Vitamin B-6: 0.644 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 64.2 MG
Betaine: 11 MG
Vitamin B-12: 1.84 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
Vitamin E (alpha-tocopherol): 0.24 MG
Vitamin D (D2 + D3), International Units: 1 IU
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 1.086 G
SFA 10:0: 0.003 G
SFA 12:0: 0.002 G
SFA 14:0: 0.07 G
SFA 15:0: 0.011 G
SFA 16:0: 0.631 G
SFA 17:0: 0.03 G
SFA 18:0: 0.335 G
SFA 20:0: 0.002 G
SFA 24:0: 0.003 G
Fatty acids, total monounsaturated: 1.266 G
MUFA 14:1: 0.021 G
MUFA 16:1: 0.098 G
MUFA 16:1 c: 0.089 G
MUFA 17:1: 0.024 G
MUFA 18:1: 1.116 G
MUFA 18:1 c: 0.999 G
MUFA 20:1: 0.007 G
Fatty acids, total polyunsaturated: 0.233 G
PUFA 18:2: 0.162 G
PUFA 18:2 n-6 c,c: 0.136 G
PUFA 18:2 CLAs: 0.012 G
PUFA 18:3: 0.006 G
PUFA 18:3 n-3 c,c,c (ALA): 0.006 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:3: 0.012 G
PUFA 20:4 n-6: 0.012 G
PUFA 20:4: 0.036 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): 0.002 G
Fatty acids, total trans: 0.14 G
Fatty acids, total trans-monoenoic: 0.126 G
TFA 16:1 t: 0.009 G
TFA 18:1 t: 0.117 G
TFA 18:2 t not further defined: 0.014 G
Fatty acids, total trans-polyenoic: 0.014 G
Cholesterol: 60 MG
Tryptophan: 0.287 G
Threonine: 1.201 G
Isoleucine: 1.192 G
Leucine: 2.198 G
Lysine: 2.457 G
Methionine: 0.679 G
Cystine: 0.256 G
Phenylalanine: 1.018 G
Tyrosine: 0.954 G
Valine: 1.259 G
Arginine: 1.714 G
Histidine: 0.948 G
Alanine: 1.525 G
Aspartic acid: 2.468 G
Glutamic acid: 4.167 G
Glycine: 1.101 G
Proline: 1.073 G
Serine: 1.037 G
Hydroxyproline: 0.118 G
Beef, round, eye of round steak, boneless, 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.
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.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 64.83 G
Energy: 158 KCAL
Energy: 661 kJ
Protein: 29.94 G
Total lipid (fat): 4.26 G
Ash: 1.21 G
Calcium, Ca: 17 MG
Iron, Fe: 1.91 MG
Magnesium, Mg: 16 MG
Phosphorus, P: 288 MG
Potassium, K: 421 MG
Sodium, Na: 68 MG
Zinc, Zn: 4.46 MG
Copper, Cu: 0.064 MG
Manganese, Mn: 0.001 MG
Selenium, Se: 29.6 UG
Thiamin: 0.082 MG
Riboflavin: 0.238 MG
Niacin: 8.844 MG
Pantothenic acid: 0.45 MG
Vitamin B-6: 0.842 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Choline, total: 84 MG
Betaine: 14.5 MG
Vitamin B-12: 2.19 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Vitamin E (alpha-tocopherol): 0.33 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 1.476 G
SFA 10:0: 0.004 G
SFA 12:0: 0.003 G
SFA 14:0: 0.094 G
SFA 15:0: 0.015 G
SFA 16:0: 0.864 G
SFA 17:0: 0.039 G
SFA 18:0: 0.45 G
SFA 20:0: 0.003 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 1.757 G
MUFA 14:1: 0.029 G
MUFA 16:1: 0.139 G
MUFA 16:1 c: 0.126 G
MUFA 17:1: 0.032 G
MUFA 18:1: 1.547 G
MUFA 18:1 c: 1.395 G
MUFA 20:1: 0.01 G
Fatty acids, total polyunsaturated: 0.322 G
PUFA 18:2: 0.229 G
PUFA 18:2 n-6 c,c: 0.191 G
PUFA 18:2 CLAs: 0.017 G
PUFA 18:3: 0.008 G
PUFA 18:3 n-3 c,c,c (ALA): 0.008 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.015 G
PUFA 20:4 n-6: 0.015 G
PUFA 20:4: 0.049 G
PUFA 20:5 n-3 (EPA): 0.005 G
PUFA 22:5 n-3 (DPA): 0.012 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.185 G
Fatty acids, total trans-monoenoic: 0.164 G
TFA 16:1 t: 0.012 G
TFA 18:1 t: 0.152 G
TFA 18:2 t not further defined: 0.02 G
Fatty acids, total trans-polyenoic: 0.02 G
Cholesterol: 76 MG
Tryptophan: 0.354 G
Threonine: 1.47 G
Isoleucine: 1.463 G
Leucine: 2.681 G
Lysine: 2.985 G
Methionine: 0.831 G
Cystine: 0.312 G
Phenylalanine: 1.246 G
Tyrosine: 1.166 G
Valine: 1.548 G
Arginine: 2.089 G
Histidine: 1.145 G
Alanine: 1.867 G
Aspartic acid: 3.009 G
Glutamic acid: 5.102 G
Glycine: 1.345 G
Proline: 1.305 G
Serine: 1.265 G
Hydroxyproline: 0.151 G
Beef, round, eye of round steak, boneless, 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
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 73.18 G
Energy: 124 KCAL
Energy: 518 kJ
Protein: 23.35 G
Total lipid (fat): 3.38 G
Ash: 1.1 G
Calcium, Ca: 13 MG
Iron, Fe: 1.47 MG
Magnesium, Mg: 12 MG
Phosphorus, P: 221 MG
Potassium, K: 324 MG
Sodium, Na: 52 MG
Zinc, Zn: 3.43 MG
Copper, Cu: 0.049 MG
Manganese, Mn: 0.001 MG
Selenium, Se: 22.8 UG
Thiamin: 0.063 MG
Riboflavin: 0.183 MG
Niacin: 6.81 MG
Pantothenic acid: 0.346 MG
Vitamin B-6: 0.648 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 64.7 MG
Betaine: 11.2 MG
Vitamin B-12: 1.68 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
Vitamin E (alpha-tocopherol): 0.25 MG
Vitamin D (D2 + D3), International Units: 1 IU
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 1.137 G
SFA 10:0: 0.003 G
SFA 12:0: 0.002 G
SFA 14:0: 0.072 G
SFA 15:0: 0.012 G
SFA 16:0: 0.666 G
SFA 17:0: 0.03 G
SFA 18:0: 0.346 G
SFA 20:0: 0.002 G
SFA 24:0: 0.003 G
Fatty acids, total monounsaturated: 1.353 G
MUFA 14:1: 0.023 G
MUFA 16:1: 0.107 G
MUFA 16:1 c: 0.097 G
MUFA 17:1: 0.025 G
MUFA 18:1: 1.191 G
MUFA 18:1 c: 1.074 G
MUFA 20:1: 0.007 G
Fatty acids, total polyunsaturated: 0.248 G
PUFA 18:2: 0.176 G
PUFA 18:2 n-6 c,c: 0.147 G
PUFA 18:2 CLAs: 0.013 G
PUFA 18:3: 0.007 G
PUFA 18:3 n-3 c,c,c (ALA): 0.007 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.012 G
PUFA 20:4 n-6: 0.012 G
PUFA 20:4: 0.038 G
PUFA 20:5 n-3 (EPA): 0.004 G
PUFA 22:5 n-3 (DPA): 0.009 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.142 G
Fatty acids, total trans-monoenoic: 0.127 G
TFA 16:1 t: 0.009 G
TFA 18:1 t: 0.117 G
TFA 18:2 t not further defined: 0.016 G
Fatty acids, total trans-polyenoic: 0.016 G
Cholesterol: 58 MG
Tryptophan: 0.276 G
Threonine: 1.147 G
Isoleucine: 1.141 G
Leucine: 2.091 G
Lysine: 2.329 G
Methionine: 0.648 G
Cystine: 0.243 G
Phenylalanine: 0.972 G
Tyrosine: 0.909 G
Valine: 1.208 G
Arginine: 1.629 G
Histidine: 0.893 G
Alanine: 1.456 G
Aspartic acid: 2.347 G
Glutamic acid: 3.98 G
Glycine: 1.049 G
Proline: 1.018 G
Serine: 0.987 G
Hydroxyproline: 0.118 G
Beef, round, eye of round steak, boneless, 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.
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.
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
SELECT GRADE
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 66.2 G
Energy: 149 KCAL
Energy: 623 kJ
Protein: 29.52 G
Total lipid (fat): 3.43 G
Ash: 1.19 G
Calcium, Ca: 16 MG
Iron, Fe: 1.78 MG
Magnesium, Mg: 15 MG
Phosphorus, P: 289 MG
Potassium, K: 405 MG
Sodium, Na: 65 MG
Zinc, Zn: 4.39 MG
Copper, Cu: 0.046 MG
Manganese, Mn: 0.002 MG
Selenium, Se: 28.8 UG
Thiamin: 0.082 MG
Riboflavin: 0.24 MG
Niacin: 8.552 MG
Pantothenic acid: 0.477 MG
Vitamin B-6: 0.828 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Choline, total: 82.6 MG
Betaine: 13.9 MG
Vitamin B-12: 2.68 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 9 IU
Vitamin E (alpha-tocopherol): 0.28 MG
Vitamin D (D2 + D3), International Units: 1 IU
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 1.313 G
SFA 10:0: 0.004 G
SFA 12:0: 0.003 G
SFA 14:0: 0.086 G
SFA 15:0: 0.014 G
SFA 16:0: 0.75 G
SFA 17:0: 0.038 G
SFA 18:0: 0.412 G
SFA 20:0: 0.003 G
SFA 24:0: 0.003 G
Fatty acids, total monounsaturated: 1.476 G
MUFA 14:1: 0.024 G
MUFA 16:1: 0.11 G
MUFA 16:1 c: 0.099 G
MUFA 17:1: 0.029 G
MUFA 18:1: 1.303 G
MUFA 18:1 c: 1.151 G
MUFA 20:1: 0.009 G
Fatty acids, total polyunsaturated: 0.273 G
PUFA 18:2: 0.183 G
PUFA 18:2 n-6 c,c: 0.154 G
PUFA 18:2 CLAs: 0.014 G
PUFA 18:3: 0.007 G
PUFA 18:3 n-3 c,c,c (ALA): 0.007 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:3: 0.016 G
PUFA 20:4 n-6: 0.016 G
PUFA 20:4: 0.044 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): 0.003 G
Fatty acids, total trans: 0.178 G
Fatty acids, total trans-monoenoic: 0.163 G
TFA 16:1 t: 0.011 G
TFA 18:1 t: 0.153 G
TFA 18:2 t not further defined: 0.014 G
Fatty acids, total trans-polyenoic: 0.014 G
Cholesterol: 81 MG
Tryptophan: 0.385 G
Threonine: 1.643 G
Isoleucine: 1.629 G
Leucine: 3.035 G
Lysine: 3.405 G
Methionine: 0.933 G
Cystine: 0.355 G
Phenylalanine: 1.392 G
Tyrosine: 1.318 G
Valine: 1.718 G
Arginine: 2.369 G
Histidine: 1.333 G
Alanine: 2.088 G
Aspartic acid: 3.405 G
Glutamic acid: 5.715 G
Glycine: 1.51 G
Proline: 1.495 G
Serine: 1.436 G
Hydroxyproline: 0.149 G
Beef, round, eye of round steak, boneless, 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
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 73.81 G
Energy: 116 KCAL
Energy: 487 kJ
Protein: 23.41 G
Total lipid (fat): 2.52 G
Ash: 1.09 G
Calcium, Ca: 13 MG
Iron, Fe: 1.37 MG
Magnesium, Mg: 11 MG
Phosphorus, P: 222 MG
Potassium, K: 312 MG
Sodium, Na: 50 MG
Zinc, Zn: 3.38 MG
Copper, Cu: 0.035 MG
Manganese, Mn: 0.002 MG
Selenium, Se: 22.2 UG
Thiamin: 0.064 MG
Riboflavin: 0.185 MG
Niacin: 6.585 MG
Pantothenic acid: 0.367 MG
Vitamin B-6: 0.637 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 63.6 MG
Betaine: 10.7 MG
Vitamin B-12: 2.07 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Vitamin E (alpha-tocopherol): 0.22 MG
Vitamin D (D2 + D3), International Units: 1 IU
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 1.011 G
SFA 10:0: 0.003 G
SFA 12:0: 0.002 G
SFA 14:0: 0.066 G
SFA 15:0: 0.011 G
SFA 16:0: 0.578 G
SFA 17:0: 0.029 G
SFA 18:0: 0.317 G
SFA 20:0: 0.002 G
SFA 24:0: 0.003 G
Fatty acids, total monounsaturated: 1.136 G
MUFA 14:1: 0.019 G
MUFA 16:1: 0.084 G
MUFA 16:1 c: 0.076 G
MUFA 17:1: 0.023 G
MUFA 18:1: 1.004 G
MUFA 18:1 c: 0.886 G
MUFA 20:1: 0.007 G
Fatty acids, total polyunsaturated: 0.211 G
PUFA 18:2: 0.141 G
PUFA 18:2 n-6 c,c: 0.119 G
PUFA 18:2 CLAs: 0.011 G
PUFA 18:3: 0.005 G
PUFA 18:3 n-3 c,c,c (ALA): 0.005 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:3: 0.013 G
PUFA 20:4 n-6: 0.013 G
PUFA 20:4: 0.034 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): 0.002 G
Fatty acids, total trans: 0.137 G
Fatty acids, total trans-monoenoic: 0.126 G
TFA 16:1 t: 0.008 G
TFA 18:1 t: 0.118 G
TFA 18:2 t not further defined: 0.011 G
Fatty acids, total trans-polyenoic: 0.011 G
Cholesterol: 62 MG
Tryptophan: 0.305 G
Threonine: 1.303 G
Isoleucine: 1.291 G
Leucine: 2.407 G
Lysine: 2.7 G
Methionine: 0.74 G
Cystine: 0.282 G
Phenylalanine: 1.104 G
Tyrosine: 1.045 G
Valine: 1.362 G
Arginine: 1.878 G
Histidine: 1.057 G
Alanine: 1.655 G
Aspartic acid: 2.7 G
Glutamic acid: 4.532 G
Glycine: 1.197 G
Proline: 1.186 G
Serine: 1.139 G
Hydroxyproline: 0.118 G
Beef, round, eye of round, roast, 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, 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.
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
ROUND OR LEG (MEAT CUT)
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 61.97 G
Energy: 208 KCAL
Energy: 870 kJ
Protein: 28.31 G
Total lipid (fat): 9.65 G
Ash: 1.1 G
Calcium, Ca: 7 MG
Iron, Fe: 2.29 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 174 MG
Potassium, K: 227 MG
Sodium, Na: 37 MG
Zinc, Zn: 4.7 MG
Copper, Cu: 0.067 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 28.7 UG
Fluoride, F: 22.4 UG
Thiamin: 0.065 MG
Riboflavin: 0.151 MG
Niacin: 4.947 MG
Pantothenic acid: 0.558 MG
Vitamin B-6: 0.372 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Choline, total: 107.8 MG
Betaine: 14.2 MG
Vitamin B-12: 1.57 UG
Vitamin E (alpha-tocopherol): 0.41 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): 1.4 UG
Fatty acids, total saturated: 3.664 G
SFA 10:0: 0.021 G
SFA 12:0: 0.021 G
SFA 14:0: 0.286 G
SFA 16:0: 2.284 G
SFA 18:0: 1.052 G
Fatty acids, total monounsaturated: 4.117 G
MUFA 16:1: 0.408 G
MUFA 18:1: 3.695 G
MUFA 20:1: 0.015 G
Fatty acids, total polyunsaturated: 0.392 G
PUFA 18:2: 0.256 G
PUFA 18:3: 0.093 G
PUFA 20:4: 0.023 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.016 G
PUFA 22:6 n-3 (DHA): 0.001 G
Cholesterol: 84 MG
Tryptophan: 0.186 G
Threonine: 1.131 G
Isoleucine: 1.288 G
Leucine: 2.252 G
Lysine: 2.392 G
Methionine: 0.737 G
Cystine: 0.365 G
Phenylalanine: 1.118 G
Tyrosine: 0.902 G
Valine: 1.404 G
Arginine: 1.83 G
Histidine: 0.903 G
Alanine: 1.721 G
Aspartic acid: 2.578 G
Glutamic acid: 4.249 G
Glycine: 1.724 G
Proline: 1.349 G
Serine: 1.115 G
Hydroxyproline: 0.295 G
Beef, round, eye of round, roast, separable lean and fat, trimmed to 1/8 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'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ROUND OR LEG (MEAT CUT)
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 69.31 G
Energy: 166 KCAL
Energy: 695 kJ
Protein: 21.49 G
Total lipid (fat): 8.24 G
Ash: 1.01 G
Calcium, Ca: 20 MG
Iron, Fe: 1.81 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 207 MG
Potassium, K: 340 MG
Sodium, Na: 58 MG
Zinc, Zn: 3.98 MG
Copper, Cu: 0.094 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 25.8 UG
Thiamin: 0.085 MG
Riboflavin: 0.131 MG
Niacin: 6.42 MG
Pantothenic acid: 0.618 MG
Vitamin B-6: 0.637 MG
Folate, total: 12 UG
Folate, food: 12 UG
Folate, DFE: 12 UG
Choline, total: 89.8 MG
Betaine: 13.2 MG
Vitamin B-12: 1.55 UG
Vitamin E (alpha-tocopherol): 0.33 MG
Vitamin K (phylloquinone): 1.3 UG
Fatty acids, total saturated: 3.245 G
SFA 10:0: 0.026 G
SFA 12:0: 0.018 G
SFA 14:0: 0.252 G
SFA 16:0: 1.98 G
SFA 18:0: 0.969 G
Fatty acids, total monounsaturated: 3.561 G
MUFA 16:1: 0.42 G
MUFA 18:1: 3.13 G
MUFA 20:1: 0.011 G
Fatty acids, total polyunsaturated: 0.315 G
PUFA 18:2: 0.205 G
PUFA 18:3: 0.093 G
PUFA 20:4: 0.016 G
Cholesterol: 68 MG
Tryptophan: 0.141 G
Threonine: 0.859 G
Isoleucine: 0.978 G
Leucine: 1.71 G
Lysine: 1.816 G
Methionine: 0.56 G
Cystine: 0.277 G
Phenylalanine: 0.849 G
Tyrosine: 0.685 G
Valine: 1.066 G
Arginine: 1.39 G
Histidine: 0.686 G
Alanine: 1.307 G
Aspartic acid: 1.958 G
Glutamic acid: 3.226 G
Glycine: 1.309 G
Proline: 1.025 G
Serine: 0.847 G
Hydroxyproline: 0.226 G
Beef, round, eye of round, roast, 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, 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.
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
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 61.36 G
Energy: 212 KCAL
Energy: 888 kJ
Protein: 28.48 G
Total lipid (fat): 10.05 G
Ash: 1.06 G
Calcium, Ca: 6 MG
Iron, Fe: 2.33 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 171 MG
Potassium, K: 227 MG
Sodium, Na: 37 MG
Zinc, Zn: 4.65 MG
Copper, Cu: 0.061 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 29.6 UG
Thiamin: 0.059 MG
Riboflavin: 0.16 MG
Niacin: 5.149 MG
Pantothenic acid: 0.561 MG
Vitamin B-6: 0.374 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Choline, total: 108.5 MG
Betaine: 14.3 MG
Vitamin B-12: 1.71 UG
Vitamin E (alpha-tocopherol): 0.41 MG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 3.813 G
SFA 10:0: 0.022 G
SFA 12:0: 0.022 G
SFA 14:0: 0.298 G
SFA 16:0: 2.377 G
SFA 18:0: 1.094 G
Fatty acids, total monounsaturated: 4.285 G
MUFA 16:1: 0.424 G
MUFA 18:1: 3.845 G
MUFA 20:1: 0.015 G
Fatty acids, total polyunsaturated: 0.387 G
PUFA 18:2: 0.266 G
PUFA 18:3: 0.097 G
PUFA 20:4: 0.024 G
Cholesterol: 86 MG
Tryptophan: 0.184 G
Threonine: 1.121 G
Isoleucine: 1.277 G
Leucine: 2.233 G
Lysine: 2.372 G
Methionine: 0.731 G
Cystine: 0.362 G
Phenylalanine: 1.109 G
Tyrosine: 0.894 G
Valine: 1.393 G
Arginine: 1.815 G
Histidine: 0.896 G
Alanine: 1.707 G
Aspartic acid: 2.557 G
Glutamic acid: 4.214 G
Glycine: 1.709 G
Proline: 1.338 G
Serine: 1.106 G
Hydroxyproline: 0.295 G
Beef, round, eye of round, roast, separable lean and fat, trimmed to 1/8 fat, choice, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, 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.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 68.57 G
Energy: 173 KCAL
Energy: 724 kJ
Protein: 21.68 G
Total lipid (fat): 8.91 G
Ash: 1.03 G
Calcium, Ca: 16 MG
Iron, Fe: 1.92 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 206 MG
Potassium, K: 334 MG
Sodium, Na: 55 MG
Zinc, Zn: 3.97 MG
Copper, Cu: 0.096 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 26.1 UG
Thiamin: 0.083 MG
Riboflavin: 0.149 MG
Niacin: 6.59 MG
Pantothenic acid: 0.633 MG
Vitamin B-6: 0.64 MG
Folate, total: 12 UG
Folate, food: 12 UG
Folate, DFE: 12 UG
Choline, total: 90.6 MG
Betaine: 13.3 MG
Vitamin B-12: 1.84 UG
Vitamin E (alpha-tocopherol): 0.33 MG
Vitamin K (phylloquinone): 1.3 UG
Fatty acids, total saturated: 3.509 G
SFA 10:0: 0.028 G
SFA 12:0: 0.019 G
SFA 14:0: 0.273 G
SFA 16:0: 2.141 G
SFA 18:0: 1.048 G
Fatty acids, total monounsaturated: 3.851 G
MUFA 16:1: 0.454 G
MUFA 18:1: 3.385 G
MUFA 20:1: 0.012 G
Fatty acids, total polyunsaturated: 0.34 G
PUFA 18:2: 0.222 G
PUFA 18:3: 0.101 G
PUFA 20:4: 0.018 G
Cholesterol: 70 MG
Tryptophan: 0.143 G
Threonine: 0.866 G
Isoleucine: 0.987 G
Leucine: 1.725 G
Lysine: 1.833 G
Methionine: 0.565 G
Cystine: 0.28 G
Phenylalanine: 0.857 G
Tyrosine: 0.691 G
Valine: 1.076 G
Arginine: 1.402 G
Histidine: 0.692 G
Alanine: 1.318 G
Aspartic acid: 1.975 G
Glutamic acid: 3.255 G
Glycine: 1.32 G
Proline: 1.034 G
Serine: 0.854 G
Hydroxyproline: 0.219 G
Beef, round, eye of round, roast, 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, 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.
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
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 62.58 G
Energy: 204 KCAL
Energy: 852 kJ
Protein: 28.13 G
Total lipid (fat): 9.26 G
Ash: 1.13 G
Calcium, Ca: 7 MG
Iron, Fe: 2.24 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 177 MG
Potassium, K: 228 MG
Sodium, Na: 37 MG
Zinc, Zn: 4.74 MG
Copper, Cu: 0.072 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 27.7 UG
Thiamin: 0.071 MG
Riboflavin: 0.141 MG
Niacin: 4.747 MG
Pantothenic acid: 0.555 MG
Vitamin B-6: 0.369 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Choline, total: 107.1 MG
Betaine: 14.1 MG
Vitamin B-12: 1.44 UG
Vitamin E (alpha-tocopherol): 0.4 MG
Vitamin K (phylloquinone): 1.4 UG
Fatty acids, total saturated: 3.515 G
SFA 10:0: 0.02 G
SFA 12:0: 0.02 G
SFA 14:0: 0.275 G
SFA 16:0: 2.191 G
SFA 18:0: 1.009 G
Fatty acids, total monounsaturated: 3.949 G
MUFA 16:1: 0.391 G
MUFA 18:1: 3.544 G
MUFA 20:1: 0.014 G
Fatty acids, total polyunsaturated: 0.357 G
PUFA 18:2: 0.245 G
PUFA 18:3: 0.089 G
PUFA 20:4: 0.022 G
Cholesterol: 83 MG
Tryptophan: 0.185 G
Threonine: 1.124 G
Isoleucine: 1.28 G
Leucine: 2.238 G
Lysine: 2.377 G
Methionine: 0.733 G
Cystine: 0.363 G
Phenylalanine: 1.111 G
Tyrosine: 0.896 G
Valine: 1.396 G
Arginine: 1.819 G
Histidine: 0.898 G
Alanine: 1.71 G
Aspartic acid: 2.562 G
Glutamic acid: 4.223 G
Glycine: 1.713 G
Proline: 1.341 G
Serine: 1.108 G
Hydroxyproline: 0.296 G
Beef, round, eye of round, roast, separable lean and fat, trimmed to 1/8 fat, select, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, 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.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 70.06 G
Energy: 160 KCAL
Energy: 668 kJ
Protein: 21.3 G
Total lipid (fat): 7.57 G
Ash: 0.99 G
Carbohydrate, by difference: 0.08 G
Calcium, Ca: 24 MG
Iron, Fe: 1.69 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 208 MG
Potassium, K: 346 MG
Sodium, Na: 62 MG
Zinc, Zn: 3.98 MG
Copper, Cu: 0.092 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 25.6 UG
Thiamin: 0.087 MG
Riboflavin: 0.113 MG
Niacin: 6.252 MG
Pantothenic acid: 0.603 MG
Vitamin B-6: 0.633 MG
Folate, total: 11 UG
Folate, food: 11 UG
Folate, DFE: 11 UG
Choline, total: 89 MG
Betaine: 13.1 MG
Vitamin B-12: 1.27 UG
Vitamin E (alpha-tocopherol): 0.32 MG
Vitamin K (phylloquinone): 1.3 UG
Fatty acids, total saturated: 2.98 G
SFA 10:0: 0.024 G
SFA 12:0: 0.017 G
SFA 14:0: 0.232 G
SFA 16:0: 1.818 G
SFA 18:0: 0.89 G
Fatty acids, total monounsaturated: 3.271 G
MUFA 16:1: 0.385 G
MUFA 18:1: 2.875 G
MUFA 20:1: 0.011 G
Fatty acids, total polyunsaturated: 0.289 G
PUFA 18:2: 0.188 G
PUFA 18:3: 0.086 G
PUFA 20:4: 0.015 G
Cholesterol: 66 MG
Tryptophan: 0.14 G
Threonine: 0.851 G
Isoleucine: 0.969 G
Leucine: 1.694 G
Lysine: 1.8 G
Methionine: 0.555 G
Cystine: 0.275 G
Phenylalanine: 0.841 G
Tyrosine: 0.679 G
Valine: 1.057 G
Arginine: 1.377 G
Histidine: 0.68 G
Alanine: 1.295 G
Aspartic acid: 1.94 G
Glutamic acid: 3.198 G
Glycine: 1.297 G
Proline: 1.015 G
Serine: 0.839 G
Hydroxyproline: 0.224 G
Beef, round, eye of round, roast, 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, 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.
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
ROUND OR LEG (MEAT CUT)
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 65.52 G
Energy: 169 KCAL
Energy: 709 kJ
Protein: 29.73 G
Total lipid (fat): 4.71 G
Ash: 1.15 G
Calcium, Ca: 6 MG
Iron, Fe: 2.46 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 186 MG
Potassium, K: 241 MG
Sodium, Na: 38 MG
Zinc, Zn: 5.06 MG
Copper, Cu: 0.073 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 33.3 UG
Thiamin: 0.067 MG
Riboflavin: 0.168 MG
Niacin: 5.341 MG
Pantothenic acid: 0.585 MG
Vitamin B-6: 0.399 MG
Folate, total: 10 UG
Folate, food: 10 UG
Folate, DFE: 10 UG
Choline, total: 113.2 MG
Betaine: 14.9 MG
Vitamin B-12: 1.64 UG
Vitamin E (alpha-tocopherol): 0.37 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): 1.9 UG
Fatty acids, total saturated: 1.624 G
SFA 14:0: 0.115 G
SFA 16:0: 1.015 G
SFA 18:0: 0.495 G
Fatty acids, total monounsaturated: 1.97 G
MUFA 16:1: 0.185 G
MUFA 18:1: 1.784 G
MUFA 20:1: 0.001 G
Fatty acids, total polyunsaturated: 0.209 G
PUFA 18:2: 0.148 G
PUFA 18:3: 0.014 G
PUFA 20:4: 0.029 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.015 G
PUFA 22:6 n-3 (DHA): 0.001 G
Cholesterol: 76 MG
Tryptophan: 0.195 G
Threonine: 1.188 G
Isoleucine: 1.353 G
Leucine: 2.365 G
Lysine: 2.513 G
Methionine: 0.774 G
Cystine: 0.384 G
Phenylalanine: 1.174 G
Tyrosine: 0.947 G
Valine: 1.475 G
Arginine: 1.923 G
Histidine: 0.949 G
Alanine: 1.808 G
Aspartic acid: 2.708 G
Glutamic acid: 4.464 G
Glycine: 1.81 G
Proline: 1.417 G
Serine: 1.171 G
Hydroxyproline: 0.312 G
Data Sources
https://fdc.nal.usda.gov
https://langual.org