Beef, round, eye of 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: 73.43 G
Energy: 124 KCAL
Energy: 517 kJ
Protein: 22.6 G
Total lipid (fat): 3 G
Ash: 1.08 G
Calcium, Ca: 20 MG
Iron, Fe: 1.96 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 219 MG
Potassium, K: 357 MG
Sodium, Na: 60 MG
Zinc, Zn: 4.3 MG
Copper, Cu: 0.101 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 28.8 UG
Thiamin: 0.091 MG
Riboflavin: 0.147 MG
Niacin: 6.78 MG
Pantothenic acid: 0.668 MG
Vitamin B-6: 0.667 MG
Folate, total: 13 UG
Folate, food: 13 UG
Folate, DFE: 13 UG
Choline, total: 94.4 MG
Betaine: 13.9 MG
Vitamin B-12: 1.6 UG
Vitamin E (alpha-tocopherol): 0.28 MG
Vitamin K (phylloquinone): 1.1 UG
Fatty acids, total saturated: 1.027 G
SFA 14:0: 0.071 G
SFA 16:0: 0.651 G
SFA 18:0: 0.305 G
Fatty acids, total monounsaturated: 1.263 G
MUFA 16:1: 0.124 G
MUFA 18:1: 1.138 G
MUFA 20:1: 0.002 G
Fatty acids, total polyunsaturated: 0.129 G
PUFA 18:2: 0.101 G
PUFA 18:3: 0.007 G
PUFA 20:4: 0.021 G
Cholesterol: 59 MG
Tryptophan: 0.149 G
Threonine: 0.903 G
Isoleucine: 1.028 G
Leucine: 1.797 G
Lysine: 1.91 G
Methionine: 0.588 G
Cystine: 0.292 G
Phenylalanine: 0.892 G
Tyrosine: 0.72 G
Valine: 1.121 G
Arginine: 1.461 G
Histidine: 0.721 G
Alanine: 1.374 G
Aspartic acid: 2.058 G
Glutamic acid: 3.392 G
Glycine: 1.376 G
Proline: 1.077 G
Serine: 0.89 G
Hydroxyproline: 0.237 G
Beef, round, eye of 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: 64.73 G
Energy: 175 KCAL
Energy: 734 kJ
Protein: 29.87 G
Total lipid (fat): 5.3 G
Ash: 1.11 G
Calcium, Ca: 6 MG
Iron, Fe: 2.61 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 187 MG
Potassium, K: 241 MG
Sodium, Na: 39 MG
Zinc, Zn: 5.16 MG
Copper, Cu: 0.069 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 33.7 UG
Thiamin: 0.062 MG
Riboflavin: 0.187 MG
Niacin: 5.74 MG
Pantothenic acid: 0.587 MG
Vitamin B-6: 0.417 MG
Folate, total: 10 UG
Folate, food: 10 UG
Folate, DFE: 10 UG
Choline, total: 113.8 MG
Betaine: 14.9 MG
Vitamin B-12: 1.76 UG
Vitamin E (alpha-tocopherol): 0.38 MG
Vitamin K (phylloquinone): 1.3 UG
Fatty acids, total saturated: 1.828 G
SFA 14:0: 0.129 G
SFA 16:0: 1.141 G
SFA 18:0: 0.557 G
Fatty acids, total monounsaturated: 2.217 G
MUFA 16:1: 0.209 G
MUFA 18:1: 2.007 G
MUFA 20:1: 0.001 G
Fatty acids, total polyunsaturated: 0.214 G
PUFA 18:2: 0.167 G
PUFA 18:3: 0.015 G
PUFA 20:4: 0.032 G
Cholesterol: 78 MG
Tryptophan: 0.196 G
Threonine: 1.193 G
Isoleucine: 1.359 G
Leucine: 2.376 G
Lysine: 2.525 G
Methionine: 0.778 G
Cystine: 0.386 G
Phenylalanine: 1.18 G
Tyrosine: 0.952 G
Valine: 1.482 G
Arginine: 1.932 G
Histidine: 0.953 G
Alanine: 1.816 G
Aspartic acid: 2.721 G
Glutamic acid: 4.485 G
Glycine: 1.819 G
Proline: 1.424 G
Serine: 1.177 G
Hydroxyproline: 0.314 G
Beef, round, eye of 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
CANNER GRADE
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 72.89 G
Energy: 128 KCAL
Energy: 536 kJ
Protein: 22.88 G
Total lipid (fat): 3.38 G
Ash: 1.1 G
Calcium, Ca: 20 MG
Iron, Fe: 2.12 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 221 MG
Potassium, K: 351 MG
Sodium, Na: 57 MG
Zinc, Zn: 4.28 MG
Copper, Cu: 0.101 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 28.6 UG
Thiamin: 0.096 MG
Riboflavin: 0.165 MG
Niacin: 6.958 MG
Pantothenic acid: 0.681 MG
Vitamin B-6: 0.672 MG
Folate, total: 14 UG
Folate, food: 14 UG
Folate, DFE: 14 UG
Choline, total: 95.6 MG
Vitamin B-12: 1.91 UG
Vitamin E (alpha-tocopherol): 0.29 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin K (phylloquinone): 1.2 UG
Fatty acids, total saturated: 1.158 G
SFA 14:0: 0.08 G
SFA 16:0: 0.734 G
SFA 18:0: 0.344 G
Fatty acids, total monounsaturated: 1.425 G
MUFA 16:1: 0.139 G
MUFA 18:1: 1.284 G
MUFA 20:1: 0.002 G
Fatty acids, total polyunsaturated: 0.159 G
PUFA 18:2: 0.113 G
PUFA 18:3: 0.008 G
PUFA 20:4: 0.024 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.011 G
PUFA 22:6 n-3 (DHA): 0.001 G
Cholesterol: 60 MG
Tryptophan: 0.15 G
Threonine: 0.914 G
Isoleucine: 1.041 G
Leucine: 1.82 G
Lysine: 1.933 G
Methionine: 0.596 G
Cystine: 0.295 G
Phenylalanine: 0.904 G
Tyrosine: 0.729 G
Valine: 1.135 G
Arginine: 1.479 G
Histidine: 0.73 G
Alanine: 1.391 G
Aspartic acid: 2.084 G
Glutamic acid: 3.434 G
Glycine: 1.393 G
Proline: 1.091 G
Serine: 0.901 G
Hydroxyproline: 0.24 G
Beef, round, eye of 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
SELECT GRADE
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 66.31 G
Energy: 163 KCAL
Energy: 684 kJ
Protein: 29.59 G
Total lipid (fat): 4.11 G
Ash: 1.18 G
Calcium, Ca: 6 MG
Iron, Fe: 2.42 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 188 MG
Potassium, K: 245 MG
Sodium, Na: 39 MG
Zinc, Zn: 5.06 MG
Copper, Cu: 0.082 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 36.7 UG
Thiamin: 0.071 MG
Riboflavin: 0.16 MG
Niacin: 5.089 MG
Pantothenic acid: 0.583 MG
Vitamin B-6: 0.39 MG
Folate, total: 10 UG
Folate, food: 10 UG
Folate, DFE: 10 UG
Choline, total: 112.7 MG
Betaine: 14.8 MG
Vitamin B-12: 1.52 UG
Vitamin E (alpha-tocopherol): 0.36 MG
Vitamin K (phylloquinone): 1.3 UG
Fatty acids, total saturated: 1.416 G
SFA 14:0: 0.1 G
SFA 16:0: 0.885 G
SFA 18:0: 0.432 G
Fatty acids, total monounsaturated: 1.718 G
MUFA 16:1: 0.162 G
MUFA 18:1: 1.555 G
MUFA 20:1: 0.001 G
Fatty acids, total polyunsaturated: 0.166 G
PUFA 18:2: 0.129 G
PUFA 18:3: 0.012 G
PUFA 20:4: 0.025 G
Cholesterol: 75 MG
Tryptophan: 0.194 G
Threonine: 1.182 G
Isoleucine: 1.346 G
Leucine: 2.354 G
Lysine: 2.501 G
Methionine: 0.771 G
Cystine: 0.382 G
Phenylalanine: 1.169 G
Tyrosine: 0.943 G
Valine: 1.468 G
Arginine: 1.914 G
Histidine: 0.944 G
Alanine: 1.799 G
Aspartic acid: 2.695 G
Glutamic acid: 4.442 G
Glycine: 1.802 G
Proline: 1.411 G
Serine: 1.166 G
Hydroxyproline: 0.311 G
Beef, round, eye of 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: 73.97 G
Energy: 119 KCAL
Energy: 498 kJ
Protein: 22.31 G
Total lipid (fat): 2.62 G
Ash: 1.05 G
Calcium, Ca: 22 MG
Iron, Fe: 1.92 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 219 MG
Potassium, K: 364 MG
Sodium, Na: 62 MG
Zinc, Zn: 4.46 MG
Copper, Cu: 0.104 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 31.1 UG
Thiamin: 0.091 MG
Riboflavin: 0.142 MG
Niacin: 6.637 MG
Pantothenic acid: 0.655 MG
Vitamin B-6: 0.655 MG
Folate, total: 13 UG
Folate, food: 13 UG
Folate, DFE: 13 UG
Choline, total: 93.2 MG
Betaine: 13.7 MG
Vitamin B-12: 1.3 UG
Vitamin E (alpha-tocopherol): 0.28 MG
Vitamin K (phylloquinone): 1.1 UG
Fatty acids, total saturated: 0.898 G
SFA 14:0: 0.062 G
SFA 16:0: 0.57 G
SFA 18:0: 0.267 G
Fatty acids, total monounsaturated: 1.105 G
MUFA 16:1: 0.108 G
MUFA 18:1: 0.996 G
MUFA 20:1: 0.002 G
Fatty acids, total polyunsaturated: 0.113 G
PUFA 18:2: 0.088 G
PUFA 18:3: 0.006 G
PUFA 20:4: 0.019 G
Cholesterol: 58 MG
Tryptophan: 0.147 G
Threonine: 0.891 G
Isoleucine: 1.015 G
Leucine: 1.775 G
Lysine: 1.886 G
Methionine: 0.581 G
Cystine: 0.288 G
Phenylalanine: 0.881 G
Tyrosine: 0.711 G
Valine: 1.107 G
Arginine: 1.443 G
Histidine: 0.712 G
Alanine: 1.356 G
Aspartic acid: 2.032 G
Glutamic acid: 3.35 G
Glycine: 1.359 G
Proline: 1.064 G
Serine: 0.879 G
Hydroxyproline: 0.234 G
Beef, round, full cut, separable lean and fat, trimmed to 1/8 fat, choice, cooked, broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
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.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 56.73 G
Energy: 235 KCAL
Energy: 983 kJ
Protein: 27.54 G
Total lipid (fat): 12.98 G
Ash: 1.32 G
Calcium, Ca: 6 MG
Iron, Fe: 2.55 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 240 MG
Potassium, K: 395 MG
Sodium, Na: 62 MG
Zinc, Zn: 4.35 MG
Copper, Cu: 0.101 MG
Manganese, Mn: 0.015 MG
Selenium, Se: 27.3 UG
Thiamin: 0.09 MG
Riboflavin: 0.21 MG
Niacin: 4.02 MG
Pantothenic acid: 0.39 MG
Vitamin B-6: 0.38 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Choline, total: 104.9 MG
Vitamin B-12: 3.03 UG
Vitamin E (alpha-tocopherol): 0.16 MG
Vitamin D (D2 + D3), International Units: 8 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 4.9 G
SFA 10:0: 0.03 G
SFA 12:0: 0.02 G
SFA 14:0: 0.38 G
SFA 16:0: 3.07 G
SFA 18:0: 1.4 G
Fatty acids, total monounsaturated: 5.56 G
MUFA 16:1: 0.57 G
MUFA 18:1: 4.97 G
MUFA 20:1: 0.02 G
Fatty acids, total polyunsaturated: 0.52 G
PUFA 18:2: 0.36 G
PUFA 18:3: 0.12 G
PUFA 20:4: 0.04 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: 79 MG
Tryptophan: 0.308 G
Threonine: 1.203 G
Isoleucine: 1.238 G
Leucine: 2.177 G
Lysine: 2.291 G
Methionine: 0.705 G
Cystine: 0.308 G
Phenylalanine: 1.075 G
Tyrosine: 0.925 G
Valine: 1.339 G
Arginine: 1.74 G
Histidine: 0.943 G
Alanine: 1.661 G
Aspartic acid: 2.516 G
Glutamic acid: 4.137 G
Glycine: 1.503 G
Proline: 1.216 G
Serine: 1.053 G
Beef, round, full cut, 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: 65.44 G
Energy: 195 KCAL
Energy: 816 kJ
Protein: 20.56 G
Total lipid (fat): 11.92 G
Ash: 0.98 G
Calcium, Ca: 4 MG
Iron, Fe: 1.99 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 199 MG
Potassium, K: 342 MG
Sodium, Na: 54 MG
Zinc, Zn: 3.24 MG
Copper, Cu: 0.075 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 19.6 UG
Thiamin: 0.1 MG
Riboflavin: 0.17 MG
Niacin: 3.74 MG
Pantothenic acid: 0.36 MG
Vitamin B-6: 0.47 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 85.9 MG
Vitamin B-12: 2.82 UG
Vitamin E (alpha-tocopherol): 0.18 MG
Vitamin D (D2 + D3), International Units: 6 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 4.63 G
SFA 10:0: 0.03 G
SFA 12:0: 0.02 G
SFA 14:0: 0.36 G
SFA 16:0: 2.84 G
SFA 18:0: 1.38 G
Fatty acids, total monounsaturated: 5.14 G
MUFA 16:1: 0.6 G
MUFA 18:1: 4.53 G
MUFA 20:1: 0.01 G
Fatty acids, total polyunsaturated: 0.46 G
PUFA 18:2: 0.31 G
PUFA 18:3: 0.12 G
PUFA 20:4: 0.03 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.012 G
PUFA 22:6 n-3 (DHA): 0.001 G
Cholesterol: 62 MG
Tryptophan: 0.23 G
Threonine: 0.898 G
Isoleucine: 0.924 G
Leucine: 1.625 G
Lysine: 1.711 G
Methionine: 0.526 G
Cystine: 0.23 G
Phenylalanine: 0.803 G
Tyrosine: 0.691 G
Valine: 1 G
Arginine: 1.299 G
Histidine: 0.704 G
Alanine: 1.24 G
Aspartic acid: 1.878 G
Glutamic acid: 3.089 G
Glycine: 1.122 G
Proline: 0.908 G
Serine: 0.786 G
Beef, round, full cut, separable lean and fat, trimmed to 1/8 fat, select, cooked, broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
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.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 58.49 G
Energy: 218 KCAL
Energy: 912 kJ
Protein: 27.58 G
Total lipid (fat): 11.08 G
Ash: 1.33 G
Calcium, Ca: 6 MG
Iron, Fe: 2.56 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 240 MG
Potassium, K: 395 MG
Sodium, Na: 62 MG
Zinc, Zn: 4.36 MG
Copper, Cu: 0.101 MG
Manganese, Mn: 0.015 MG
Selenium, Se: 27.4 UG
Thiamin: 0.1 MG
Riboflavin: 0.21 MG
Niacin: 4.02 MG
Pantothenic acid: 0.39 MG
Vitamin B-6: 0.38 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Choline, total: 105 MG
Betaine: 13.8 MG
Vitamin B-12: 3.03 UG
Fatty acids, total saturated: 4.23 G
SFA 10:0: 0.03 G
SFA 12:0: 0.02 G
SFA 14:0: 0.33 G
SFA 16:0: 2.65 G
SFA 18:0: 1.2 G
Fatty acids, total monounsaturated: 4.76 G
MUFA 16:1: 0.49 G
MUFA 18:1: 4.25 G
MUFA 20:1: 0.02 G
Fatty acids, total polyunsaturated: 0.44 G
PUFA 18:2: 0.3 G
PUFA 18:3: 0.11 G
PUFA 20:4: 0.03 G
Cholesterol: 79 MG
Tryptophan: 0.309 G
Threonine: 1.205 G
Isoleucine: 1.24 G
Leucine: 2.18 G
Lysine: 2.295 G
Methionine: 0.706 G
Cystine: 0.309 G
Phenylalanine: 1.077 G
Tyrosine: 0.927 G
Valine: 1.341 G
Arginine: 1.743 G
Histidine: 0.944 G
Alanine: 1.664 G
Aspartic acid: 2.52 G
Glutamic acid: 4.144 G
Glycine: 1.505 G
Proline: 1.218 G
Serine: 1.055 G
Beef, round, full cut, 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: 66.62 G
Energy: 184 KCAL
Energy: 770 kJ
Protein: 20.56 G
Total lipid (fat): 10.68 G
Ash: 0.98 G
Calcium, Ca: 4 MG
Iron, Fe: 2 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 199 MG
Potassium, K: 342 MG
Sodium, Na: 54 MG
Zinc, Zn: 3.24 MG
Copper, Cu: 0.075 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 19.7 UG
Thiamin: 0.1 MG
Riboflavin: 0.18 MG
Niacin: 3.74 MG
Pantothenic acid: 0.36 MG
Vitamin B-6: 0.47 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 85.9 MG
Betaine: 12.6 MG
Vitamin B-12: 2.82 UG
Fatty acids, total saturated: 4.2 G
SFA 10:0: 0.03 G
SFA 12:0: 0.02 G
SFA 14:0: 0.33 G
SFA 16:0: 2.57 G
SFA 18:0: 1.25 G
Fatty acids, total monounsaturated: 4.62 G
MUFA 16:1: 0.55 G
MUFA 18:1: 4.06 G
MUFA 20:1: 0.01 G
Fatty acids, total polyunsaturated: 0.41 G
PUFA 18:2: 0.26 G
PUFA 18:3: 0.12 G
PUFA 20:4: 0.02 G
Cholesterol: 62 MG
Tryptophan: 0.23 G
Threonine: 0.898 G
Isoleucine: 0.924 G
Leucine: 1.625 G
Lysine: 1.71 G
Methionine: 0.526 G
Cystine: 0.23 G
Phenylalanine: 0.802 G
Tyrosine: 0.691 G
Valine: 1 G
Arginine: 1.299 G
Histidine: 0.704 G
Alanine: 1.24 G
Aspartic acid: 1.878 G
Glutamic acid: 3.088 G
Glycine: 1.121 G
Proline: 0.908 G
Serine: 0.786 G
Beef, round, full cut, separable lean only, trimmed to 1/4 fat, choice, cooked, broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
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.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/4 INCH
Water: 60.5 G
Energy: 191 KCAL
Energy: 799 kJ
Protein: 29.21 G
Total lipid (fat): 7.31 G
Ash: 1.41 G
Calcium, Ca: 5 MG
Iron, Fe: 2.7 MG
Magnesium, Mg: 28 MG
Phosphorus, P: 256 MG
Potassium, K: 422 MG
Sodium, Na: 64 MG
Zinc, Zn: 4.64 MG
Copper, Cu: 0.106 MG
Manganese, Mn: 0.016 MG
Selenium, Se: 27.7 UG
Thiamin: 0.1 MG
Riboflavin: 0.22 MG
Niacin: 4.26 MG
Pantothenic acid: 0.41 MG
Vitamin B-6: 0.4 MG
Folate, total: 10 UG
Folate, food: 10 UG
Folate, DFE: 10 UG
Choline, total: 111.3 MG
Betaine: 14.6 MG
Vitamin B-12: 3.17 UG
Vitamin E (alpha-tocopherol): 0.14 MG
Vitamin D (D2 + D3), International Units: 5 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 2.56 G
SFA 14:0: 0.18 G
SFA 16:0: 1.61 G
SFA 18:0: 0.76 G
Fatty acids, total monounsaturated: 3.1 G
MUFA 16:1: 0.32 G
MUFA 18:1: 2.78 G
MUFA 20:1: 0.01 G
Fatty acids, total polyunsaturated: 0.31 G
PUFA 18:2: 0.24 G
PUFA 18:3: 0.03 G
PUFA 20:4: 0.04 G
Cholesterol: 78 MG
Tryptophan: 0.192 G
Threonine: 1.167 G
Isoleucine: 1.329 G
Leucine: 2.324 G
Lysine: 2.469 G
Methionine: 0.761 G
Cystine: 0.377 G
Phenylalanine: 1.154 G
Tyrosine: 0.931 G
Valine: 1.449 G
Arginine: 1.889 G
Histidine: 0.932 G
Alanine: 1.776 G
Aspartic acid: 2.661 G
Glutamic acid: 4.385 G
Glycine: 1.779 G
Proline: 1.393 G
Serine: 1.151 G
Hydroxyproline: 0.307 G
Beef, round, full cut, separable lean only, trimmed to 1/4 fat, select, cooked, broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
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.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/4 INCH
Water: 62.44 G
Energy: 172 KCAL
Energy: 720 kJ
Protein: 29.25 G
Total lipid (fat): 5.22 G
Ash: 1.41 G
Calcium, Ca: 5 MG
Iron, Fe: 2.71 MG
Magnesium, Mg: 28 MG
Phosphorus, P: 256 MG
Potassium, K: 423 MG
Sodium, Na: 64 MG
Zinc, Zn: 4.66 MG
Copper, Cu: 0.107 MG
Manganese, Mn: 0.016 MG
Selenium, Se: 27.7 UG
Thiamin: 0.1 MG
Riboflavin: 0.22 MG
Niacin: 4.27 MG
Pantothenic acid: 0.41 MG
Vitamin B-6: 0.41 MG
Folate, total: 10 UG
Folate, food: 10 UG
Folate, DFE: 10 UG
Vitamin B-12: 3.17 UG
Fatty acids, total saturated: 1.83 G
SFA 14:0: 0.13 G
SFA 16:0: 1.15 G
SFA 18:0: 0.54 G
Fatty acids, total monounsaturated: 2.22 G
MUFA 16:1: 0.23 G
MUFA 18:1: 1.99 G
Fatty acids, total polyunsaturated: 0.22 G
PUFA 18:2: 0.17 G
PUFA 18:3: 0.02 G
PUFA 20:4: 0.03 G
Cholesterol: 78 MG
Tryptophan: 0.328 G
Threonine: 1.278 G
Isoleucine: 1.315 G
Leucine: 2.312 G
Lysine: 2.434 G
Methionine: 0.749 G
Cystine: 0.328 G
Phenylalanine: 1.142 G
Tyrosine: 0.983 G
Valine: 1.423 G
Arginine: 1.849 G
Histidine: 1.002 G
Alanine: 1.765 G
Aspartic acid: 2.673 G
Glutamic acid: 4.395 G
Glycine: 1.596 G
Proline: 1.292 G
Serine: 1.119 G
Beef, round, knuckle, tip center, steak, separable lean and fat, trimmed to 0 fat, all grades, cooked, grilled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ROUND OR LEG (MEAT CUT)
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 65.46 G
Energy: 177 KCAL
Energy: 740 kJ
Protein: 27.12 G
Total lipid (fat): 6.78 G
Ash: 1 G
Calcium, Ca: 5 MG
Iron, Fe: 2.51 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 240 MG
Potassium, K: 377 MG
Sodium, Na: 52 MG
Zinc, Zn: 6.84 MG
Copper, Cu: 0.089 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 39 UG
Thiamin: 0.059 MG
Riboflavin: 0.217 MG
Niacin: 5.177 MG
Pantothenic acid: 0.751 MG
Vitamin B-6: 0.496 MG
Folate, total: 10 UG
Folate, food: 10 UG
Folate, DFE: 10 UG
Choline, total: 104.3 MG
Betaine: 14.9 MG
Vitamin B-12: 3.23 UG
Vitamin E (alpha-tocopherol): 0.2 MG
Tocopherol, gamma: 0.03 MG
Tocopherol, delta: 0.01 MG
Tocotrienol, alpha: 0.01 MG
Vitamin K (phylloquinone): 0.2 UG
Vitamin K (Menaquinone-4): 1.6 UG
Fatty acids, total saturated: 2.527 G
SFA 14:0: 0.184 G
SFA 15:0: 0.027 G
SFA 16:0: 1.531 G
SFA 17:0: 0.064 G
SFA 18:0: 0.703 G
SFA 22:0: 0.02 G
Fatty acids, total monounsaturated: 2.712 G
MUFA 14:1: 0.045 G
MUFA 16:1: 0.2 G
MUFA 18:1: 2.467 G
MUFA 18:1 c: 2.282 G
Fatty acids, total polyunsaturated: 0.358 G
PUFA 18:2: 0.293 G
PUFA 18:2 n-6 c,c: 0.244 G
PUFA 18:3: 0.012 G
PUFA 18:3 n-3 c,c,c (ALA): 0.012 G
PUFA 20:4: 0.054 G
Fatty acids, total trans: 0.235 G
Fatty acids, total trans-monoenoic: 0.185 G
TFA 18:1 t: 0.185 G
TFA 18:2 t,t: 0.049 G
Fatty acids, total trans-polyenoic: 0.049 G
Cholesterol: 77 MG
Tryptophan: 0.178 G
Threonine: 1.083 G
Isoleucine: 1.234 G
Leucine: 2.157 G
Lysine: 2.292 G
Methionine: 0.706 G
Cystine: 0.35 G
Phenylalanine: 1.071 G
Tyrosine: 0.864 G
Valine: 1.345 G
Arginine: 1.753 G
Histidine: 0.865 G
Alanine: 1.648 G
Aspartic acid: 2.47 G
Glutamic acid: 4.071 G
Glycine: 1.651 G
Proline: 1.293 G
Serine: 1.068 G
Hydroxyproline: 0.285 G
Beef, round, knuckle, tip center, steak, separable lean and fat, trimmed to 0 fat, all grades, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ROUND OR LEG (MEAT CUT)
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 72.45 G
Energy: 143 KCAL
Energy: 596 kJ
Protein: 20.93 G
Total lipid (fat): 5.89 G
Ash: 0.96 G
Calcium, Ca: 5 MG
Iron, Fe: 1.96 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 215 MG
Potassium, K: 363 MG
Sodium, Na: 54 MG
Zinc, Zn: 5.32 MG
Copper, Cu: 0.074 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 30 UG
Thiamin: 0.071 MG
Riboflavin: 0.185 MG
Niacin: 5.01 MG
Pantothenic acid: 0.733 MG
Vitamin B-6: 0.527 MG
Folate, total: 11 UG
Folate, food: 11 UG
Folate, DFE: 11 UG
Choline, total: 83.6 MG
Betaine: 14.8 MG
Vitamin B-12: 4.49 UG
Vitamin E (alpha-tocopherol): 0.21 MG
Tocopherol, beta: 0.01 MG
Tocopherol, gamma: 0.03 MG
Tocopherol, delta: 0.01 MG
Tocotrienol, alpha: 0.01 MG
Vitamin K (Menaquinone-4): 1.5 UG
Fatty acids, total saturated: 2.163 G
SFA 14:0: 0.16 G
SFA 15:0: 0.023 G
SFA 16:0: 1.304 G
SFA 17:0: 0.054 G
SFA 18:0: 0.605 G
SFA 22:0: 0.017 G
Fatty acids, total monounsaturated: 2.336 G
MUFA 14:1: 0.04 G
MUFA 16:1: 0.172 G
MUFA 18:1: 2.123 G
MUFA 18:1 c: 1.96 G
MUFA 20:1: 0.002 G
Fatty acids, total polyunsaturated: 0.312 G
PUFA 18:2: 0.253 G
PUFA 18:2 n-6 c,c: 0.207 G
PUFA 18:3: 0.011 G
PUFA 18:3 n-3 c,c,c (ALA): 0.011 G
PUFA 20:4: 0.049 G
Fatty acids, total trans: 0.209 G
Fatty acids, total trans-monoenoic: 0.163 G
TFA 18:1 t: 0.163 G
TFA 18:2 t,t: 0.046 G
Fatty acids, total trans-polyenoic: 0.046 G
Cholesterol: 59 MG
Tryptophan: 0.138 G
Threonine: 0.836 G
Isoleucine: 0.952 G
Leucine: 1.665 G
Lysine: 1.769 G
Methionine: 0.545 G
Cystine: 0.27 G
Phenylalanine: 0.827 G
Tyrosine: 0.667 G
Valine: 1.039 G
Arginine: 1.354 G
Histidine: 0.668 G
Alanine: 1.273 G
Aspartic acid: 1.907 G
Glutamic acid: 3.143 G
Glycine: 1.275 G
Proline: 0.998 G
Serine: 0.825 G
Hydroxyproline: 0.108 G
Beef, round, knuckle, tip center, steak, 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.
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: 64.53 G
Energy: 188 KCAL
Energy: 787 kJ
Protein: 26.88 G
Total lipid (fat): 8.13 G
Ash: 0.97 G
Calcium, Ca: 5 MG
Iron, Fe: 2.51 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 238 MG
Potassium, K: 373 MG
Sodium, Na: 51 MG
Zinc, Zn: 6.56 MG
Copper, Cu: 0.09 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 39.8 UG
Thiamin: 0.054 MG
Riboflavin: 0.213 MG
Niacin: 5.435 MG
Pantothenic acid: 0.702 MG
Vitamin B-6: 0.515 MG
Folate, total: 10 UG
Folate, food: 10 UG
Folate, DFE: 10 UG
Choline, total: 103.8 MG
Betaine: 16.4 MG
Vitamin B-12: 2.92 UG
Vitamin E (alpha-tocopherol): 0.2 MG
Tocopherol, gamma: 0.03 MG
Tocopherol, delta: 0.01 MG
Tocotrienol, alpha: 0.01 MG
Vitamin K (phylloquinone): 0.2 UG
Vitamin K (Menaquinone-4): 1.6 UG
Fatty acids, total saturated: 2.759 G
SFA 14:0: 0.198 G
SFA 15:0: 0.028 G
SFA 16:0: 1.686 G
SFA 17:0: 0.069 G
SFA 18:0: 0.758 G
SFA 22:0: 0.021 G
Fatty acids, total monounsaturated: 2.983 G
MUFA 14:1: 0.047 G
MUFA 16:1: 0.218 G
MUFA 18:1: 2.717 G
MUFA 18:1 c: 2.522 G
Fatty acids, total polyunsaturated: 0.367 G
PUFA 18:2: 0.3 G
PUFA 18:2 n-6 c,c: 0.248 G
PUFA 18:3: 0.011 G
PUFA 18:3 n-3 c,c,c (ALA): 0.011 G
PUFA 20:4: 0.055 G
Fatty acids, total trans: 0.246 G
Fatty acids, total trans-monoenoic: 0.194 G
TFA 18:1 t: 0.194 G
TFA 18:2 t,t: 0.052 G
Fatty acids, total trans-polyenoic: 0.052 G
Cholesterol: 75 MG
Tryptophan: 0.177 G
Threonine: 1.074 G
Isoleucine: 1.223 G
Leucine: 2.139 G
Lysine: 2.272 G
Methionine: 0.7 G
Cystine: 0.347 G
Phenylalanine: 1.062 G
Tyrosine: 0.857 G
Valine: 1.334 G
Arginine: 1.738 G
Histidine: 0.858 G
Alanine: 1.634 G
Aspartic acid: 2.449 G
Glutamic acid: 4.036 G
Glycine: 1.637 G
Proline: 1.282 G
Serine: 1.059 G
Hydroxyproline: 0.282 G
Beef, round, knuckle, tip center, steak, separable lean and fat, trimmed to 0 fat, choice, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 72.05 G
Energy: 150 KCAL
Energy: 629 kJ
Protein: 20.74 G
Total lipid (fat): 6.85 G
Ash: 0.96 G
Calcium, Ca: 5 MG
Iron, Fe: 1.94 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 214 MG
Potassium, K: 365 MG
Sodium, Na: 54 MG
Zinc, Zn: 5.15 MG
Copper, Cu: 0.077 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 30.6 UG
Thiamin: 0.073 MG
Riboflavin: 0.176 MG
Niacin: 4.895 MG
Pantothenic acid: 0.711 MG
Vitamin B-6: 0.526 MG
Folate, total: 11 UG
Folate, food: 11 UG
Folate, DFE: 11 UG
Choline, total: 81.3 MG
Betaine: 16.6 MG
Vitamin B-12: 4.04 UG
Vitamin E (alpha-tocopherol): 0.21 MG
Tocopherol, beta: 0.01 MG
Tocopherol, gamma: 0.03 MG
Tocopherol, delta: 0.01 MG
Tocotrienol, alpha: 0.01 MG
Vitamin K (Menaquinone-4): 1.5 UG
Fatty acids, total saturated: 2.3 G
SFA 14:0: 0.164 G
SFA 15:0: 0.023 G
SFA 16:0: 1.392 G
SFA 17:0: 0.056 G
SFA 18:0: 0.645 G
SFA 22:0: 0.018 G
Fatty acids, total monounsaturated: 2.497 G
MUFA 14:1: 0.039 G
MUFA 16:1: 0.18 G
MUFA 18:1: 2.279 G
MUFA 18:1 c: 2.115 G
Fatty acids, total polyunsaturated: 0.321 G
PUFA 18:2: 0.259 G
PUFA 18:2 n-6 c,c: 0.213 G
PUFA 18:3: 0.011 G
PUFA 18:3 n-3 c,c,c (ALA): 0.011 G
PUFA 20:4: 0.051 G
Fatty acids, total trans: 0.21 G
Fatty acids, total trans-monoenoic: 0.164 G
TFA 18:1 t: 0.164 G
TFA 18:2 t,t: 0.047 G
Fatty acids, total trans-polyenoic: 0.047 G
Cholesterol: 58 MG
Tryptophan: 0.136 G
Threonine: 0.828 G
Isoleucine: 0.943 G
Leucine: 1.649 G
Lysine: 1.752 G
Methionine: 0.54 G
Cystine: 0.268 G
Phenylalanine: 0.819 G
Tyrosine: 0.661 G
Valine: 1.029 G
Arginine: 1.341 G
Histidine: 0.662 G
Alanine: 1.261 G
Aspartic acid: 1.889 G
Glutamic acid: 3.113 G
Glycine: 1.263 G
Proline: 0.989 G
Serine: 0.817 G
Hydroxyproline: 0.1 G
Beef, round, knuckle, tip center, steak, 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.
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: 67.13 G
Energy: 162 KCAL
Energy: 676 kJ
Protein: 26.61 G
Total lipid (fat): 5.32 G
Ash: 0.97 G
Calcium, Ca: 5 MG
Iron, Fe: 2.49 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 243 MG
Potassium, K: 386 MG
Sodium, Na: 53 MG
Zinc, Zn: 7.41 MG
Copper, Cu: 0.088 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 37.5 UG
Thiamin: 0.067 MG
Riboflavin: 0.225 MG
Niacin: 4.66 MG
Pantothenic acid: 0.848 MG
Vitamin B-6: 0.457 MG
Folate, total: 10 UG
Folate, food: 10 UG
Folate, DFE: 10 UG
Choline, total: 104.7 MG
Betaine: 13.3 MG
Vitamin B-12: 3.83 UG
Vitamin E (alpha-tocopherol): 0.19 MG
Tocopherol, gamma: 0.03 MG
Tocopherol, delta: 0.01 MG
Tocotrienol, alpha: 0.01 MG
Vitamin K (phylloquinone): 0.2 UG
Vitamin K (Menaquinone-4): 1.5 UG
Fatty acids, total saturated: 2.063 G
SFA 14:0: 0.155 G
SFA 15:0: 0.024 G
SFA 16:0: 1.22 G
SFA 17:0: 0.054 G
SFA 18:0: 0.592 G
SFA 22:0: 0.018 G
Fatty acids, total monounsaturated: 2.172 G
MUFA 14:1: 0.041 G
MUFA 16:1: 0.164 G
MUFA 18:1: 1.967 G
MUFA 18:1 c: 1.8 G
Fatty acids, total polyunsaturated: 0.341 G
PUFA 18:2: 0.279 G
PUFA 18:2 n-6 c,c: 0.234 G
PUFA 18:3: 0.012 G
PUFA 18:3 n-3 c,c,c (ALA): 0.012 G
PUFA 20:4: 0.05 G
Fatty acids, total trans: 0.212 G
Fatty acids, total trans-monoenoic: 0.167 G
TFA 18:1 t: 0.167 G
TFA 18:2 t,t: 0.045 G
Fatty acids, total trans-polyenoic: 0.045 G
Cholesterol: 74 MG
Tryptophan: 0.175 G
Threonine: 1.063 G
Isoleucine: 1.211 G
Leucine: 2.117 G
Lysine: 2.249 G
Methionine: 0.693 G
Cystine: 0.343 G
Phenylalanine: 1.051 G
Tyrosine: 0.848 G
Valine: 1.32 G
Arginine: 1.721 G
Histidine: 0.849 G
Alanine: 1.618 G
Aspartic acid: 2.424 G
Glutamic acid: 3.995 G
Glycine: 1.62 G
Proline: 1.269 G
Serine: 1.048 G
Hydroxyproline: 0.28 G
Beef, round, knuckle, tip center, steak, separable lean and fat, trimmed to 0 fat, select, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 72.72 G
Energy: 137 KCAL
Energy: 574 kJ
Protein: 20.98 G
Total lipid (fat): 5.21 G
Ash: 0.92 G
Calcium, Ca: 5 MG
Iron, Fe: 2.01 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 216 MG
Potassium, K: 360 MG
Sodium, Na: 53 MG
Zinc, Zn: 5.65 MG
Copper, Cu: 0.068 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 28.8 UG
Thiamin: 0.067 MG
Riboflavin: 0.201 MG
Niacin: 5.24 MG
Pantothenic acid: 0.776 MG
Vitamin B-6: 0.527 MG
Folate, total: 11 UG
Folate, food: 11 UG
Folate, DFE: 11 UG
Choline, total: 85.8 MG
Betaine: 13 MG
Vitamin B-12: 5.39 UG
Vitamin E (alpha-tocopherol): 0.2 MG
Tocopherol, beta: 0.01 MG
Tocopherol, gamma: 0.03 MG
Tocopherol, delta: 0.01 MG
Tocotrienol, alpha: 0.01 MG
Vitamin K (Menaquinone-4): 1.5 UG
Fatty acids, total saturated: 1.89 G
SFA 14:0: 0.15 G
SFA 15:0: 0.023 G
SFA 16:0: 1.129 G
SFA 17:0: 0.05 G
SFA 18:0: 0.523 G
SFA 22:0: 0.015 G
Fatty acids, total monounsaturated: 2.014 G
MUFA 14:1: 0.041 G
MUFA 16:1: 0.157 G
MUFA 18:1: 1.81 G
MUFA 18:1 c: 1.648 G
MUFA 20:1: 0.006 G
Fatty acids, total polyunsaturated: 0.295 G
PUFA 18:2: 0.239 G
PUFA 18:2 n-6 c,c: 0.195 G
PUFA 18:3: 0.012 G
PUFA 18:3 n-3 c,c,c (ALA): 0.012 G
PUFA 20:4: 0.044 G
Fatty acids, total trans: 0.206 G
Fatty acids, total trans-monoenoic: 0.162 G
TFA 18:1 t: 0.162 G
TFA 18:2 t,t: 0.044 G
Fatty acids, total trans-polyenoic: 0.044 G
Cholesterol: 59 MG
Tryptophan: 0.138 G
Threonine: 0.838 G
Isoleucine: 0.954 G
Leucine: 1.669 G
Lysine: 1.773 G
Methionine: 0.546 G
Cystine: 0.271 G
Phenylalanine: 0.829 G
Tyrosine: 0.668 G
Valine: 1.041 G
Arginine: 1.356 G
Histidine: 0.669 G
Alanine: 1.275 G
Aspartic acid: 1.911 G
Glutamic acid: 3.149 G
Glycine: 1.277 G
Proline: 1 G
Serine: 0.826 G
Hydroxyproline: 0.117 G
Beef, round, knuckle, tip side, steak, separable lean and fat , trimmed to 0 fat, select, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 73.52 G
Energy: 123 KCAL
Energy: 514 kJ
Protein: 21.96 G
Total lipid (fat): 3.24 G
Ash: 1.12 G
Calcium, Ca: 5 MG
Iron, Fe: 2.38 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 219 MG
Potassium, K: 386 MG
Sodium, Na: 57 MG
Zinc, Zn: 5.74 MG
Copper, Cu: 0.098 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 31.3 UG
Thiamin: 0.08 MG
Riboflavin: 0.204 MG
Niacin: 5.76 MG
Pantothenic acid: 0.82 MG
Vitamin B-6: 0.622 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 91.1 MG
Betaine: 8.1 MG
Vitamin B-12: 2.87 UG
Vitamin E (alpha-tocopherol): 0.17 MG
Tocopherol, beta: 0.01 MG
Tocopherol, gamma: 0.02 MG
Tocopherol, delta: 0.01 MG
Tocotrienol, alpha: 0.02 MG
Vitamin K (phylloquinone): 0.2 UG
Vitamin K (Menaquinone-4): 1.2 UG
Fatty acids, total saturated: 1.225 G
SFA 14:0: 0.084 G
SFA 15:0: 0.013 G
SFA 16:0: 0.712 G
SFA 17:0: 0.031 G
SFA 18:0: 0.37 G
SFA 22:0: 0.015 G
Fatty acids, total monounsaturated: 1.338 G
MUFA 14:1: 0.022 G
MUFA 16:1: 0.095 G
MUFA 18:1: 1.216 G
MUFA 18:1 c: 1.125 G
MUFA 20:1: 0.005 G
Fatty acids, total polyunsaturated: 0.269 G
PUFA 18:2: 0.211 G
PUFA 18:2 n-6 c,c: 0.185 G
PUFA 18:3: 0.009 G
PUFA 18:3 n-3 c,c,c (ALA): 0.009 G
PUFA 20:4: 0.049 G
Fatty acids, total trans: 0.117 G
Fatty acids, total trans-monoenoic: 0.091 G
TFA 18:1 t: 0.091 G
TFA 18:2 t,t: 0.026 G
Fatty acids, total trans-polyenoic: 0.026 G
Cholesterol: 61 MG
Tryptophan: 0.144 G
Threonine: 0.877 G
Isoleucine: 0.999 G
Leucine: 1.747 G
Lysine: 1.856 G
Methionine: 0.572 G
Cystine: 0.283 G
Phenylalanine: 0.867 G
Tyrosine: 0.7 G
Valine: 1.089 G
Arginine: 1.42 G
Histidine: 0.701 G
Alanine: 1.335 G
Aspartic acid: 2 G
Glutamic acid: 3.296 G
Glycine: 1.337 G
Proline: 1.047 G
Serine: 0.865 G
Hydroxyproline: 0.087 G
Beef, round, knuckle, tip side, steak, separable lean and fat, trimmed to 0 fat, all grades, cooked, grilled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ROUND OR LEG (MEAT CUT)
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 65.68 G
Energy: 168 KCAL
Energy: 702 kJ
Protein: 29.08 G
Total lipid (fat): 4.84 G
Ash: 1.16 G
Calcium, Ca: 5 MG
Iron, Fe: 2.77 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 239 MG
Potassium, K: 365 MG
Sodium, Na: 54 MG
Zinc, Zn: 7.25 MG
Copper, Cu: 0.112 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 42.1 UG
Thiamin: 0.066 MG
Riboflavin: 0.198 MG
Niacin: 5.873 MG
Pantothenic acid: 0.797 MG
Vitamin B-6: 0.559 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 102.6 MG
Betaine: 12 MG
Vitamin B-12: 4.18 UG
Vitamin E (alpha-tocopherol): 0.2 MG
Tocopherol, beta: 0.01 MG
Tocopherol, gamma: 0.02 MG
Tocopherol, delta: 0.01 MG
Vitamin K (Menaquinone-4): 1.8 UG
Fatty acids, total saturated: 1.901 G
SFA 14:0: 0.127 G
SFA 15:0: 0.019 G
SFA 16:0: 1.159 G
SFA 17:0: 0.046 G
SFA 18:0: 0.533 G
SFA 22:0: 0.017 G
Fatty acids, total monounsaturated: 2.239 G
MUFA 14:1: 0.036 G
MUFA 16:1: 0.174 G
MUFA 18:1: 2.023 G
MUFA 18:1 c: 1.893 G
MUFA 20:1: 0.005 G
Fatty acids, total polyunsaturated: 0.301 G
PUFA 18:2: 0.246 G
PUFA 18:2 n-6 c,c: 0.209 G
PUFA 18:3: 0.006 G
PUFA 18:3 n-3 c,c,c (ALA): 0.006 G
PUFA 20:4: 0.05 G
Fatty acids, total trans: 0.168 G
Fatty acids, total trans-monoenoic: 0.131 G
TFA 18:1 t: 0.131 G
TFA 18:2 t,t: 0.038 G
Fatty acids, total trans-polyenoic: 0.038 G
Cholesterol: 80 MG
Tryptophan: 0.191 G
Threonine: 1.162 G
Isoleucine: 1.323 G
Leucine: 2.313 G
Lysine: 2.458 G
Methionine: 0.757 G
Cystine: 0.375 G
Phenylalanine: 1.149 G
Tyrosine: 0.927 G
Valine: 1.443 G
Arginine: 1.88 G
Histidine: 0.928 G
Alanine: 1.768 G
Aspartic acid: 2.649 G
Glutamic acid: 4.366 G
Glycine: 1.771 G
Proline: 1.386 G
Serine: 1.146 G
Hydroxyproline: 0.306 G
Beef, round, knuckle, tip side, steak, separable lean and fat, trimmed to 0 fat, all grades, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ROUND OR LEG (MEAT CUT)
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 73.25 G
Energy: 129 KCAL
Energy: 539 kJ
Protein: 21.69 G
Total lipid (fat): 4 G
Ash: 1.09 G
Calcium, Ca: 5 MG
Iron, Fe: 2.22 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 215 MG
Potassium, K: 381 MG
Sodium, Na: 61 MG
Zinc, Zn: 5.23 MG
Copper, Cu: 0.095 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 31.4 UG
Thiamin: 0.066 MG
Riboflavin: 0.181 MG
Niacin: 5.557 MG
Pantothenic acid: 0.758 MG
Vitamin B-6: 0.616 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 88.8 MG
Betaine: 9.8 MG
Vitamin B-12: 3.07 UG
Vitamin E (alpha-tocopherol): 0.17 MG
Tocopherol, beta: 0.01 MG
Tocopherol, gamma: 0.02 MG
Tocopherol, delta: 0.01 MG
Tocotrienol, alpha: 0.02 MG
Vitamin K (phylloquinone): 0.2 UG
Vitamin K (Menaquinone-4): 1.2 UG
Fatty acids, total saturated: 1.578 G
SFA 14:0: 0.11 G
SFA 15:0: 0.016 G
SFA 16:0: 0.958 G
SFA 17:0: 0.039 G
SFA 18:0: 0.44 G
SFA 22:0: 0.016 G
Fatty acids, total monounsaturated: 1.881 G
MUFA 14:1: 0.032 G
MUFA 16:1: 0.149 G
MUFA 18:1: 1.694 G
MUFA 18:1 c: 1.587 G
MUFA 20:1: 0.006 G
Fatty acids, total polyunsaturated: 0.275 G
PUFA 18:2: 0.215 G
PUFA 18:2 n-6 c,c: 0.183 G
PUFA 18:3: 0.009 G
PUFA 18:3 n-3 c,c,c (ALA): 0.009 G
PUFA 20:4: 0.051 G
Fatty acids, total trans: 0.139 G
Fatty acids, total trans-monoenoic: 0.107 G
TFA 18:1 t: 0.107 G
TFA 18:2 t,t: 0.032 G
Fatty acids, total trans-polyenoic: 0.032 G
Cholesterol: 61 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: 1.319 G
Aspartic acid: 1.976 G
Glutamic acid: 3.256 G
Glycine: 1.321 G
Proline: 1.034 G
Serine: 0.854 G
Hydroxyproline: 0.093 G
Beef, round, knuckle, tip side, steak, 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.
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: 65.1 G
Energy: 174 KCAL
Energy: 730 kJ
Protein: 28.79 G
Total lipid (fat): 5.71 G
Ash: 1.15 G
Calcium, Ca: 5 MG
Iron, Fe: 2.67 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 236 MG
Potassium, K: 365 MG
Sodium, Na: 55 MG
Zinc, Zn: 6.84 MG
Copper, Cu: 0.097 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 42.8 UG
Thiamin: 0.067 MG
Riboflavin: 0.192 MG
Niacin: 5.815 MG
Pantothenic acid: 0.766 MG
Vitamin B-6: 0.577 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 103.4 MG
Betaine: 17.1 MG
Vitamin B-12: 4.25 UG
Vitamin E (alpha-tocopherol): 0.2 MG
Tocopherol, beta: 0.01 MG
Tocopherol, gamma: 0.02 MG
Tocopherol, delta: 0.01 MG
Vitamin K (Menaquinone-4): 1.8 UG
Fatty acids, total saturated: 2.218 G
SFA 14:0: 0.148 G
SFA 15:0: 0.022 G
SFA 16:0: 1.368 G
SFA 17:0: 0.054 G
SFA 18:0: 0.606 G
SFA 22:0: 0.019 G
Fatty acids, total monounsaturated: 2.666 G
MUFA 14:1: 0.043 G
MUFA 16:1: 0.211 G
MUFA 18:1: 2.406 G
MUFA 18:1 c: 2.254 G
MUFA 20:1: 0.005 G
Fatty acids, total polyunsaturated: 0.325 G
PUFA 18:2: 0.265 G
PUFA 18:2 n-6 c,c: 0.222 G
PUFA 18:3: 0.005 G
PUFA 18:3 n-3 c,c,c (ALA): 0.005 G
PUFA 20:4: 0.054 G
Fatty acids, total trans: 0.195 G
Fatty acids, total trans-monoenoic: 0.152 G
TFA 18:1 t: 0.152 G
TFA 18:2 t,t: 0.044 G
Fatty acids, total trans-polyenoic: 0.044 G
Cholesterol: 82 MG
Tryptophan: 0.189 G
Threonine: 1.15 G
Isoleucine: 1.31 G
Leucine: 2.29 G
Lysine: 2.433 G
Methionine: 0.75 G
Cystine: 0.372 G
Phenylalanine: 1.137 G
Tyrosine: 0.917 G
Valine: 1.428 G
Arginine: 1.862 G
Histidine: 0.919 G
Alanine: 1.75 G
Aspartic acid: 2.622 G
Glutamic acid: 4.322 G
Glycine: 1.753 G
Proline: 1.373 G
Serine: 1.134 G
Hydroxyproline: 0.302 G
Beef, round, knuckle, tip side, steak, separable lean and fat, trimmed to 0 fat, choice, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 73 G
Energy: 133 KCAL
Energy: 558 kJ
Protein: 21.41 G
Total lipid (fat): 4.66 G
Ash: 1.05 G
Calcium, Ca: 5 MG
Iron, Fe: 2.14 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 213 MG
Potassium, K: 378 MG
Sodium, Na: 62 MG
Zinc, Zn: 4.97 MG
Copper, Cu: 0.093 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 31.4 UG
Thiamin: 0.059 MG
Riboflavin: 0.17 MG
Niacin: 5.455 MG
Pantothenic acid: 0.727 MG
Vitamin B-6: 0.612 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 86.5 MG
Betaine: 11.6 MG
Vitamin B-12: 3.17 UG
Vitamin E (alpha-tocopherol): 0.17 MG
Tocopherol, beta: 0.01 MG
Tocopherol, gamma: 0.02 MG
Tocopherol, delta: 0.01 MG
Tocotrienol, alpha: 0.02 MG
Vitamin K (phylloquinone): 0.2 UG
Vitamin K (Menaquinone-4): 1.2 UG
Fatty acids, total saturated: 1.755 G
SFA 14:0: 0.123 G
SFA 15:0: 0.017 G
SFA 16:0: 1.081 G
SFA 17:0: 0.043 G
SFA 18:0: 0.474 G
SFA 22:0: 0.017 G
Fatty acids, total monounsaturated: 2.152 G
MUFA 14:1: 0.036 G
MUFA 16:1: 0.175 G
MUFA 18:1: 1.933 G
MUFA 18:1 c: 1.818 G
MUFA 20:1: 0.007 G
Fatty acids, total polyunsaturated: 0.277 G
PUFA 18:2: 0.216 G
PUFA 18:2 n-6 c,c: 0.182 G
PUFA 18:3: 0.008 G
PUFA 18:3 n-3 c,c,c (ALA): 0.008 G
PUFA 20:4: 0.052 G
Fatty acids, total trans: 0.15 G
Fatty acids, total trans-monoenoic: 0.115 G
TFA 18:1 t: 0.115 G
TFA 18:2 t,t: 0.035 G
Fatty acids, total trans-polyenoic: 0.035 G
Cholesterol: 61 MG
Tryptophan: 0.141 G
Threonine: 0.855 G
Isoleucine: 0.974 G
Leucine: 1.703 G
Lysine: 1.809 G
Methionine: 0.558 G
Cystine: 0.276 G
Phenylalanine: 0.846 G
Tyrosine: 0.682 G
Valine: 1.062 G
Arginine: 1.384 G
Histidine: 0.683 G
Alanine: 1.302 G
Aspartic acid: 1.95 G
Glutamic acid: 3.214 G
Glycine: 1.304 G
Proline: 1.021 G
Serine: 0.843 G
Hydroxyproline: 0.1 G
Beef, round, knuckle, tip side, steak, 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.
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: 66.28 G
Energy: 160 KCAL
Energy: 670 kJ
Protein: 29.24 G
Total lipid (fat): 3.91 G
Ash: 1.17 G
Calcium, Ca: 5 MG
Iron, Fe: 2.98 MG
Magnesium, Mg: 27 MG
Phosphorus, P: 245 MG
Potassium, K: 365 MG
Sodium, Na: 52 MG
Zinc, Zn: 8.06 MG
Copper, Cu: 0.142 MG
Manganese, Mn: 0.019 MG
Selenium, Se: 40.8 UG
Thiamin: 0.065 MG
Riboflavin: 0.21 MG
Niacin: 5.99 MG
Pantothenic acid: 0.859 MG
Vitamin B-6: 0.524 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 101.9 MG
Betaine: 6.9 MG
Vitamin B-12: 4.04 UG
Vitamin E (alpha-tocopherol): 0.19 MG
Tocopherol, beta: 0.01 MG
Tocopherol, gamma: 0.02 MG
Tocopherol, delta: 0.01 MG
Vitamin K (Menaquinone-4): 1.7 UG
Fatty acids, total saturated: 1.267 G
SFA 14:0: 0.083 G
SFA 15:0: 0.013 G
SFA 16:0: 0.74 G
SFA 17:0: 0.032 G
SFA 18:0: 0.385 G
SFA 22:0: 0.014 G
Fatty acids, total monounsaturated: 1.385 G
MUFA 14:1: 0.022 G
MUFA 16:1: 0.101 G
MUFA 18:1: 1.257 G
MUFA 18:1 c: 1.169 G
MUFA 20:1: 0.005 G
Fatty acids, total polyunsaturated: 0.255 G
PUFA 18:2: 0.208 G
PUFA 18:2 n-6 c,c: 0.182 G
PUFA 18:3: 0.007 G
PUFA 18:3 n-3 c,c,c (ALA): 0.007 G
PUFA 20:4: 0.04 G
Fatty acids, total trans: 0.114 G
Fatty acids, total trans-monoenoic: 0.088 G
TFA 18:1 t: 0.088 G
TFA 18:2 t,t: 0.026 G
Fatty acids, total trans-polyenoic: 0.026 G
Cholesterol: 78 MG
Tryptophan: 0.192 G
Threonine: 1.168 G
Isoleucine: 1.33 G
Leucine: 2.326 G
Lysine: 2.471 G
Methionine: 0.761 G
Cystine: 0.377 G
Phenylalanine: 1.155 G
Tyrosine: 0.932 G
Valine: 1.451 G
Arginine: 1.891 G
Histidine: 0.933 G
Alanine: 1.778 G
Aspartic acid: 2.663 G
Glutamic acid: 4.39 G
Glycine: 1.781 G
Proline: 1.394 G
Serine: 1.152 G
Hydroxyproline: 0.307 G
Beef, round, outside round, bottom round, steak, separable lean and fat, trimmed to 0 fat, all grades, cooked, grilled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
ROUND OR LEG (MEAT CUT)
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 64.28 G
Energy: 182 KCAL
Energy: 760 kJ
Protein: 27.52 G
Total lipid (fat): 7.1 G
Ash: 1.16 G
Calcium, Ca: 5 MG
Iron, Fe: 2.99 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 233 MG
Potassium, K: 363 MG
Sodium, Na: 58 MG
Zinc, Zn: 5.1 MG
Copper, Cu: 0.115 MG
Manganese, Mn: 0.02 MG
Selenium, Se: 43.6 UG
Thiamin: 0.066 MG
Riboflavin: 0.212 MG
Niacin: 7.557 MG
Pantothenic acid: 0.792 MG
Vitamin B-6: 0.673 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 92.9 MG
Betaine: 11.5 MG
Vitamin B-12: 4.03 UG
Vitamin E (alpha-tocopherol): 0.1 MG
Tocopherol, gamma: 0.02 MG
Vitamin K (Menaquinone-4): 1.9 UG
Fatty acids, total saturated: 2.541 G
SFA 14:0: 0.195 G
SFA 15:0: 0.028 G
SFA 16:0: 1.562 G
SFA 17:0: 0.065 G
SFA 18:0: 0.675 G
SFA 22:0: 0.017 G
Fatty acids, total monounsaturated: 3.174 G
MUFA 14:1: 0.063 G
MUFA 16:1: 0.298 G
MUFA 18:1: 2.802 G
MUFA 18:1 c: 2.639 G
MUFA 20:1: 0.011 G
Fatty acids, total polyunsaturated: 0.321 G
PUFA 18:2: 0.269 G
PUFA 18:2 n-6 c,c: 0.221 G
PUFA 18:3: 0.006 G
PUFA 18:3 n-3 c,c,c (ALA): 0.006 G
PUFA 20:4: 0.046 G
Fatty acids, total trans: 0.211 G
Fatty acids, total trans-monoenoic: 0.163 G
TFA 18:1 t: 0.163 G
TFA 18:2 t,t: 0.048 G
Fatty acids, total trans-polyenoic: 0.048 G
Cholesterol: 77 MG
Tryptophan: 0.181 G
Threonine: 1.1 G
Isoleucine: 1.252 G
Leucine: 2.19 G
Lysine: 2.326 G
Methionine: 0.717 G
Cystine: 0.355 G
Phenylalanine: 1.087 G
Tyrosine: 0.877 G
Valine: 1.365 G
Arginine: 1.78 G
Histidine: 0.878 G
Alanine: 1.673 G
Aspartic acid: 2.507 G
Glutamic acid: 4.132 G
Glycine: 1.676 G
Proline: 1.312 G
Serine: 1.084 G
Hydroxyproline: 0.289 G
Beef, round, outside round, bottom round, steak, separable lean and fat, trimmed to 0 fat, all grades, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ROUND OR LEG (MEAT CUT)
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 72.19 G
Energy: 142 KCAL
Energy: 594 kJ
Protein: 21.59 G
Total lipid (fat): 5.53 G
Ash: 1.05 G
Calcium, Ca: 5 MG
Iron, Fe: 2.53 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 211 MG
Potassium, K: 345 MG
Sodium, Na: 62 MG
Zinc, Zn: 3.94 MG
Copper, Cu: 0.134 MG
Manganese, Mn: 0.019 MG
Selenium, Se: 32.3 UG
Thiamin: 0.073 MG
Riboflavin: 0.204 MG
Niacin: 6.38 MG
Pantothenic acid: 0.69 MG
Vitamin B-6: 0.721 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 87.4 MG
Betaine: 12.7 MG
Vitamin B-12: 4.34 UG
Vitamin E (alpha-tocopherol): 0.08 MG
Tocopherol, beta: 0.01 MG
Tocopherol, gamma: 0.02 MG
Tocotrienol, alpha: 0.01 MG
Vitamin K (Menaquinone-4): 1.7 UG
Fatty acids, total saturated: 2 G
SFA 14:0: 0.155 G
SFA 15:0: 0.022 G
SFA 16:0: 1.227 G
SFA 17:0: 0.05 G
SFA 18:0: 0.529 G
SFA 22:0: 0.018 G
Fatty acids, total monounsaturated: 2.503 G
MUFA 14:1: 0.05 G
MUFA 16:1: 0.235 G
MUFA 18:1: 2.213 G
MUFA 18:1 c: 2.081 G
MUFA 20:1: 0.006 G
Fatty acids, total polyunsaturated: 0.309 G
PUFA 18:2: 0.249 G
PUFA 18:2 n-6 c,c: 0.212 G
PUFA 18:3: 0.003 G
PUFA 18:3 n-3 c,c,c (ALA): 0.003 G
PUFA 20:4: 0.058 G
Fatty acids, total trans: 0.169 G
Fatty acids, total trans-monoenoic: 0.132 G
TFA 18:1 t: 0.132 G
TFA 18:2 t,t: 0.037 G
Fatty acids, total trans-polyenoic: 0.037 G
Cholesterol: 61 MG
Tryptophan: 0.142 G
Threonine: 0.862 G
Isoleucine: 0.982 G
Leucine: 1.717 G
Lysine: 1.824 G
Methionine: 0.562 G
Cystine: 0.279 G
Phenylalanine: 0.853 G
Tyrosine: 0.688 G
Valine: 1.071 G
Arginine: 1.396 G
Histidine: 0.689 G
Alanine: 1.312 G
Aspartic acid: 1.966 G
Glutamic acid: 3.241 G
Glycine: 1.314 G
Proline: 1.029 G
Serine: 0.85 G
Hydroxyproline: 0.098 G
Beef, round, outside round, bottom round, steak, 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.
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: 63.35 G
Energy: 191 KCAL
Energy: 800 kJ
Protein: 27.22 G
Total lipid (fat): 8.3 G
Ash: 1.14 G
Calcium, Ca: 5 MG
Iron, Fe: 2.92 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 232 MG
Potassium, K: 361 MG
Sodium, Na: 57 MG
Zinc, Zn: 4.81 MG
Copper, Cu: 0.109 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 44.8 UG
Thiamin: 0.058 MG
Riboflavin: 0.196 MG
Niacin: 7.31 MG
Pantothenic acid: 0.763 MG
Vitamin B-6: 0.68 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 94.2 MG
Betaine: 11.2 MG
Vitamin B-12: 3.83 UG
Vitamin E (alpha-tocopherol): 0.1 MG
Tocopherol, gamma: 0.02 MG
Vitamin K (Menaquinone-4): 1.9 UG
Fatty acids, total saturated: 2.954 G
SFA 14:0: 0.225 G
SFA 15:0: 0.033 G
SFA 16:0: 1.834 G
SFA 17:0: 0.076 G
SFA 18:0: 0.768 G
SFA 22:0: 0.018 G
Fatty acids, total monounsaturated: 3.759 G
MUFA 14:1: 0.074 G
MUFA 16:1: 0.354 G
MUFA 18:1: 3.317 G
MUFA 18:1 c: 3.133 G
MUFA 20:1: 0.013 G
Fatty acids, total polyunsaturated: 0.338 G
PUFA 18:2: 0.282 G
PUFA 18:2 n-6 c,c: 0.227 G
PUFA 18:3: 0.005 G
PUFA 18:3 n-3 c,c,c (ALA): 0.005 G
PUFA 20:4: 0.05 G
Fatty acids, total trans: 0.239 G
Fatty acids, total trans-monoenoic: 0.184 G
TFA 18:1 t: 0.184 G
TFA 18:2 t,t: 0.055 G
Fatty acids, total trans-polyenoic: 0.055 G
Cholesterol: 78 MG
Tryptophan: 0.179 G
Threonine: 1.087 G
Isoleucine: 1.238 G
Leucine: 2.165 G
Lysine: 2.3 G
Methionine: 0.709 G
Cystine: 0.351 G
Phenylalanine: 1.075 G
Tyrosine: 0.867 G
Valine: 1.35 G
Arginine: 1.76 G
Histidine: 0.869 G
Alanine: 1.655 G
Aspartic acid: 2.479 G
Glutamic acid: 4.086 G
Glycine: 1.657 G
Proline: 1.298 G
Serine: 1.072 G
Hydroxyproline: 0.286 G
Beef, round, outside round, bottom round, steak, separable lean and fat, trimmed to 0 fat, choice, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 71.51 G
Energy: 150 KCAL
Energy: 628 kJ
Protein: 21.24 G
Total lipid (fat): 6.59 G
Ash: 1.04 G
Calcium, Ca: 5 MG
Iron, Fe: 2.34 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 209 MG
Potassium, K: 338 MG
Sodium, Na: 63 MG
Zinc, Zn: 3.76 MG
Copper, Cu: 0.136 MG
Manganese, Mn: 0.018 MG
Selenium, Se: 33.3 UG
Thiamin: 0.064 MG
Riboflavin: 0.186 MG
Niacin: 6.39 MG
Pantothenic acid: 0.65 MG
Vitamin B-6: 0.72 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 83.5 MG
Betaine: 14.7 MG
Vitamin B-12: 4.7 UG
Vitamin E (alpha-tocopherol): 0.08 MG
Tocopherol, beta: 0.01 MG
Tocopherol, gamma: 0.02 MG
Tocotrienol, alpha: 0.01 MG
Vitamin K (Menaquinone-4): 1.7 UG
Fatty acids, total saturated: 2.301 G
SFA 14:0: 0.176 G
SFA 15:0: 0.025 G
SFA 16:0: 1.428 G
SFA 17:0: 0.058 G
SFA 18:0: 0.594 G
SFA 22:0: 0.019 G
Fatty acids, total monounsaturated: 2.94 G
MUFA 14:1: 0.059 G
MUFA 16:1: 0.28 G
MUFA 18:1: 2.595 G
MUFA 18:1 c: 2.451 G
MUFA 20:1: 0.006 G
Fatty acids, total polyunsaturated: 0.309 G
PUFA 18:2: 0.25 G
PUFA 18:2 n-6 c,c: 0.209 G
PUFA 20:4: 0.06 G
Fatty acids, total trans: 0.185 G
Fatty acids, total trans-monoenoic: 0.144 G
TFA 18:1 t: 0.144 G
TFA 18:2 t,t: 0.041 G
Fatty acids, total trans-polyenoic: 0.041 G
Cholesterol: 61 MG
Tryptophan: 0.14 G
Threonine: 0.848 G
Isoleucine: 0.966 G
Leucine: 1.689 G
Lysine: 1.795 G
Methionine: 0.553 G
Cystine: 0.274 G
Phenylalanine: 0.839 G
Tyrosine: 0.677 G
Valine: 1.054 G
Arginine: 1.373 G
Histidine: 0.678 G
Alanine: 1.291 G
Aspartic acid: 1.934 G
Glutamic acid: 3.188 G
Glycine: 1.293 G
Proline: 1.012 G
Serine: 0.837 G
Hydroxyproline: 0.109 G
Beef, round, outside round, bottom round, steak, 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.
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: 65.76 G
Energy: 166 KCAL
Energy: 696 kJ
Protein: 28.01 G
Total lipid (fat): 5.17 G
Ash: 1.2 G
Calcium, Ca: 5 MG
Iron, Fe: 3.12 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 237 MG
Potassium, K: 368 MG
Sodium, Na: 60 MG
Zinc, Zn: 5.68 MG
Copper, Cu: 0.127 MG
Manganese, Mn: 0.032 MG
Selenium, Se: 41.3 UG
Thiamin: 0.081 MG
Riboflavin: 0.242 MG
Niacin: 8.05 MG
Pantothenic acid: 0.85 MG
Vitamin B-6: 0.66 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 91.6 MG
Betaine: 11.8 MG
Vitamin B-12: 4.41 UG
Vitamin E (alpha-tocopherol): 0.1 MG
Tocopherol, beta: 0.02 MG
Tocopherol, gamma: 0.02 MG
Tocotrienol, alpha: 0.02 MG
Vitamin K (Menaquinone-4): 2 UG
Fatty acids, total saturated: 1.716 G
SFA 14:0: 0.136 G
SFA 15:0: 0.019 G
SFA 16:0: 1.017 G
SFA 17:0: 0.042 G
SFA 18:0: 0.488 G
SFA 22:0: 0.014 G
Fatty acids, total monounsaturated: 2.006 G
MUFA 14:1: 0.039 G
MUFA 16:1: 0.186 G
MUFA 18:1: 1.773 G
MUFA 18:1 c: 1.652 G
MUFA 20:1: 0.008 G
Fatty acids, total polyunsaturated: 0.286 G
PUFA 18:2: 0.242 G
PUFA 18:2 n-6 c,c: 0.209 G
PUFA 18:3: 0.007 G
PUFA 18:3 n-3 c,c,c (ALA): 0.007 G
PUFA 20:4: 0.037 G
Fatty acids, total trans: 0.154 G
Fatty acids, total trans-monoenoic: 0.121 G
TFA 18:1 t: 0.121 G
TFA 18:2 t,t: 0.033 G
Fatty acids, total trans-polyenoic: 0.033 G
Cholesterol: 75 MG
Tryptophan: 0.184 G
Threonine: 1.119 G
Isoleucine: 1.274 G
Leucine: 2.228 G
Lysine: 2.367 G
Methionine: 0.729 G
Cystine: 0.361 G
Phenylalanine: 1.106 G
Tyrosine: 0.893 G
Valine: 1.39 G
Arginine: 1.811 G
Histidine: 0.894 G
Alanine: 1.703 G
Aspartic acid: 2.551 G
Glutamic acid: 4.205 G
Glycine: 1.706 G
Proline: 1.335 G
Serine: 1.103 G
Hydroxyproline: 0.294 G
Beef, round, outside round, bottom round, steak, separable lean and fat, trimmed to 0 fat, select, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 73.28 G
Energy: 129 KCAL
Energy: 540 kJ
Protein: 22.15 G
Total lipid (fat): 3.83 G
Ash: 1.06 G
Calcium, Ca: 5 MG
Iron, Fe: 2.91 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 217 MG
Potassium, K: 360 MG
Sodium, Na: 62 MG
Zinc, Zn: 4.31 MG
Copper, Cu: 0.132 MG
Manganese, Mn: 0.02 MG
Selenium, Se: 30.3 UG
Thiamin: 0.089 MG
Riboflavin: 0.241 MG
Niacin: 6.36 MG
Pantothenic acid: 0.768 MG
Vitamin B-6: 0.724 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 91.3 MG
Betaine: 10.6 MG
Vitamin B-12: 3.61 UG
Vitamin E (alpha-tocopherol): 0.07 MG
Tocopherol, gamma: 0.01 MG
Vitamin K (Menaquinone-4): 1.4 UG
Fatty acids, total saturated: 1.4 G
SFA 14:0: 0.112 G
SFA 15:0: 0.015 G
SFA 16:0: 0.824 G
SFA 17:0: 0.034 G
SFA 18:0: 0.4 G
SFA 22:0: 0.015 G
Fatty acids, total monounsaturated: 1.63 G
MUFA 14:1: 0.031 G
MUFA 16:1: 0.146 G
MUFA 18:1: 1.447 G
MUFA 18:1 c: 1.339 G
MUFA 20:1: 0.006 G
Fatty acids, total polyunsaturated: 0.309 G
PUFA 18:2: 0.247 G
PUFA 18:2 n-6 c,c: 0.219 G
PUFA 18:3: 0.008 G
PUFA 18:3 n-3 c,c,c (ALA): 0.008 G
PUFA 20:4: 0.054 G
Fatty acids, total trans: 0.136 G
Fatty acids, total trans-monoenoic: 0.108 G
TFA 18:1 t: 0.108 G
TFA 18:2 t,t: 0.028 G
Fatty acids, total trans-polyenoic: 0.028 G
Cholesterol: 61 MG
Tryptophan: 0.146 G
Threonine: 0.885 G
Isoleucine: 1.008 G
Leucine: 1.762 G
Lysine: 1.872 G
Methionine: 0.577 G
Cystine: 0.286 G
Phenylalanine: 0.875 G
Tyrosine: 0.706 G
Valine: 1.099 G
Arginine: 1.432 G
Histidine: 0.707 G
Alanine: 1.346 G
Aspartic acid: 2.017 G
Glutamic acid: 3.325 G
Glycine: 1.349 G
Proline: 1.056 G
Serine: 0.872 G
Hydroxyproline: 0.088 G
Beef, round, tip 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: 64.67 G
Energy: 188 KCAL
Energy: 788 kJ
Protein: 26.79 G
Total lipid (fat): 8.21 G
Ash: 1.11 G
Calcium, Ca: 6 MG
Iron, Fe: 2.18 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 166 MG
Potassium, K: 217 MG
Sodium, Na: 35 MG
Zinc, Zn: 4.49 MG
Copper, Cu: 0.064 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 27.4 UG
Thiamin: 0.062 MG
Riboflavin: 0.143 MG
Niacin: 4.682 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
Vitamin B-12: 1.49 UG
Vitamin E (alpha-tocopherol): 0.38 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): 1.3 UG
Fatty acids, total saturated: 3.007 G
SFA 10:0: 0.006 G
SFA 12:0: 0.006 G
SFA 14:0: 0.224 G
SFA 16:0: 1.849 G
SFA 18:0: 0.921 G
Fatty acids, total monounsaturated: 3.405 G
MUFA 16:1: 0.305 G
MUFA 18:1: 3.094 G
MUFA 20:1: 0.006 G
Fatty acids, total polyunsaturated: 0.305 G
PUFA 18:2: 0.23 G
PUFA 18:3: 0.044 G
PUFA 20:4: 0.031 G
Cholesterol: 78 MG
Tryptophan: 0.176 G
Threonine: 1.07 G
Isoleucine: 1.219 G
Leucine: 2.131 G
Lysine: 2.264 G
Methionine: 0.698 G
Cystine: 0.346 G
Phenylalanine: 1.058 G
Tyrosine: 0.854 G
Valine: 1.329 G
Arginine: 1.732 G
Histidine: 0.855 G
Alanine: 1.629 G
Aspartic acid: 2.44 G
Glutamic acid: 4.022 G
Glycine: 1.631 G
Proline: 1.277 G
Serine: 1.055 G
Hydroxyproline: 0.281 G
Beef, round, tip round, roast, 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: 72.01 G
Energy: 151 KCAL
Energy: 630 kJ
Protein: 20.48 G
Total lipid (fat): 7.01 G
Ash: 1 G
Calcium, Ca: 19 MG
Iron, Fe: 1.69 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 194 MG
Potassium, K: 318 MG
Sodium, Na: 55 MG
Zinc, Zn: 3.72 MG
Copper, Cu: 0.088 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 24.2 UG
Thiamin: 0.081 MG
Riboflavin: 0.125 MG
Niacin: 6.119 MG
Pantothenic acid: 0.589 MG
Vitamin B-6: 0.607 MG
Folate, total: 11 UG
Folate, food: 11 UG
Choline, total: 85.6 MG
Vitamin B-12: 1.48 UG
Vitamin E (alpha-tocopherol): 0.3 MG
Vitamin K (phylloquinone): 1.2 UG
Fatty acids, total saturated: 2.778 G
SFA 10:0: 0.021 G
SFA 12:0: 0.016 G
SFA 14:0: 0.218 G
SFA 16:0: 1.678 G
SFA 18:0: 0.844 G
Fatty acids, total monounsaturated: 3.011 G
MUFA 16:1: 0.351 G
MUFA 18:1: 2.65 G
MUFA 20:1: 0.011 G
Fatty acids, total polyunsaturated: 0.276 G
PUFA 18:2: 0.181 G
PUFA 18:3: 0.085 G
PUFA 20:4: 0.011 G
Cholesterol: 62 MG
Tryptophan: 0.135 G
Threonine: 0.818 G
Isoleucine: 0.932 G
Leucine: 1.629 G
Lysine: 1.731 G
Methionine: 0.533 G
Cystine: 0.264 G
Phenylalanine: 0.809 G
Tyrosine: 0.653 G
Valine: 1.016 G
Arginine: 1.324 G
Histidine: 0.654 G
Alanine: 1.245 G
Aspartic acid: 1.866 G
Glutamic acid: 3.075 G
Glycine: 1.247 G
Proline: 0.976 G
Serine: 0.807 G
Hydroxyproline: 0.215 G
Beef, round, tip 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: 63.8 G
Energy: 196 KCAL
Energy: 818 kJ
Protein: 27.01 G
Total lipid (fat): 8.9 G
Ash: 1.1 G
Calcium, Ca: 6 MG
Iron, Fe: 2.22 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 164 MG
Potassium, K: 216 MG
Sodium, Na: 35 MG
Zinc, Zn: 4.44 MG
Copper, Cu: 0.059 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 28.3 UG
Thiamin: 0.056 MG
Riboflavin: 0.152 MG
Niacin: 4.884 MG
Pantothenic acid: 0.532 MG
Vitamin B-6: 0.355 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 102.9 MG
Vitamin B-12: 1.62 UG
Vitamin E (alpha-tocopherol): 0.39 MG
Vitamin K (phylloquinone): 1.4 UG
Fatty acids, total saturated: 3.257 G
SFA 10:0: 0.007 G
SFA 12:0: 0.007 G
SFA 14:0: 0.243 G
SFA 16:0: 2.003 G
SFA 18:0: 0.998 G
Fatty acids, total monounsaturated: 3.689 G
MUFA 16:1: 0.33 G
MUFA 18:1: 3.352 G
MUFA 20:1: 0.007 G
Fatty acids, total polyunsaturated: 0.33 G
PUFA 18:2: 0.25 G
PUFA 18:3: 0.047 G
PUFA 20:4: 0.034 G
Cholesterol: 80 MG
Tryptophan: 0.178 G
Threonine: 1.079 G
Isoleucine: 1.229 G
Leucine: 2.149 G
Lysine: 2.283 G
Methionine: 0.703 G
Cystine: 0.349 G
Phenylalanine: 1.067 G
Tyrosine: 0.861 G
Valine: 1.34 G
Arginine: 1.747 G
Histidine: 0.862 G
Alanine: 1.642 G
Aspartic acid: 2.461 G
Glutamic acid: 4.055 G
Glycine: 1.645 G
Proline: 1.288 G
Serine: 1.064 G
Hydroxyproline: 0.284 G
Beef, round, tip round, roast, 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: 71.4 G
Energy: 156 KCAL
Energy: 652 kJ
Protein: 20.16 G
Total lipid (fat): 7.73 G
Ash: 0.99 G
Calcium, Ca: 15 MG
Iron, Fe: 1.78 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 191 MG
Potassium, K: 309 MG
Sodium, Na: 51 MG
Zinc, Zn: 3.68 MG
Copper, Cu: 0.089 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 24.2 UG
Thiamin: 0.077 MG
Riboflavin: 0.139 MG
Niacin: 6.127 MG
Pantothenic acid: 0.589 MG
Vitamin B-6: 0.595 MG
Folate, total: 11 UG
Folate, food: 11 UG
Choline, total: 84.2 MG
Vitamin B-12: 1.71 UG
Vitamin E (alpha-tocopherol): 0.3 MG
Vitamin K (phylloquinone): 1.2 UG
Fatty acids, total saturated: 3.066 G
SFA 10:0: 0.023 G
SFA 12:0: 0.018 G
SFA 14:0: 0.24 G
SFA 16:0: 1.852 G
SFA 18:0: 0.932 G
Fatty acids, total monounsaturated: 3.324 G
MUFA 16:1: 0.387 G
MUFA 18:1: 2.925 G
MUFA 20:1: 0.012 G
Fatty acids, total polyunsaturated: 0.305 G
PUFA 18:2: 0.199 G
PUFA 18:3: 0.094 G
PUFA 20:4: 0.012 G
Cholesterol: 63 MG
Tryptophan: 0.133 G
Threonine: 0.805 G
Isoleucine: 0.917 G
Leucine: 1.604 G
Lysine: 1.704 G
Methionine: 0.525 G
Cystine: 0.26 G
Phenylalanine: 0.796 G
Tyrosine: 0.642 G
Valine: 1 G
Arginine: 1.304 G
Histidine: 0.643 G
Alanine: 1.226 G
Aspartic acid: 1.836 G
Glutamic acid: 3.027 G
Glycine: 1.228 G
Proline: 0.961 G
Serine: 0.794 G
Hydroxyproline: 0.212 G
Beef, round, tip 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.
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: 65.54 G
Energy: 181 KCAL
Energy: 759 kJ
Protein: 26.57 G
Total lipid (fat): 7.53 G
Ash: 1.12 G
Calcium, Ca: 7 MG
Iron, Fe: 2.15 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 169 MG
Potassium, K: 218 MG
Sodium, Na: 35 MG
Zinc, Zn: 4.53 MG
Copper, Cu: 0.069 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 26.5 UG
Thiamin: 0.067 MG
Riboflavin: 0.133 MG
Niacin: 4.483 MG
Pantothenic acid: 0.524 MG
Vitamin B-6: 0.349 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 101.2 MG
Vitamin B-12: 1.36 UG
Vitamin E (alpha-tocopherol): 0.37 MG
Vitamin K (phylloquinone): 1.3 UG
Fatty acids, total saturated: 2.756 G
SFA 10:0: 0.006 G
SFA 12:0: 0.006 G
SFA 14:0: 0.205 G
SFA 16:0: 1.695 G
SFA 18:0: 0.845 G
Fatty acids, total monounsaturated: 3.121 G
MUFA 16:1: 0.28 G
MUFA 18:1: 2.836 G
MUFA 20:1: 0.006 G
Fatty acids, total polyunsaturated: 0.28 G
PUFA 18:2: 0.211 G
PUFA 18:3: 0.04 G
PUFA 20:4: 0.029 G
Cholesterol: 76 MG
Tryptophan: 0.175 G
Threonine: 1.061 G
Isoleucine: 1.209 G
Leucine: 2.113 G
Lysine: 2.245 G
Methionine: 0.692 G
Cystine: 0.343 G
Phenylalanine: 1.049 G
Tyrosine: 0.847 G
Valine: 1.318 G
Arginine: 1.718 G
Histidine: 0.848 G
Alanine: 1.615 G
Aspartic acid: 2.42 G
Glutamic acid: 3.988 G
Glycine: 1.618 G
Proline: 1.267 G
Serine: 1.047 G
Hydroxyproline: 0.279 G
Beef, round, tip round, roast, 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: 72.62 G
Energy: 145 KCAL
Energy: 609 kJ
Protein: 20.8 G
Total lipid (fat): 6.28 G
Ash: 1.01 G
Calcium, Ca: 23 MG
Iron, Fe: 1.59 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 196 MG
Potassium, K: 327 MG
Sodium, Na: 58 MG
Zinc, Zn: 3.75 MG
Copper, Cu: 0.087 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 24.1 UG
Thiamin: 0.085 MG
Riboflavin: 0.111 MG
Niacin: 6.107 MG
Pantothenic acid: 0.589 MG
Vitamin B-6: 0.618 MG
Folate, total: 11 UG
Folate, food: 11 UG
Choline, total: 86.9 MG
Vitamin B-12: 1.24 UG
Vitamin E (alpha-tocopherol): 0.29 MG
Vitamin K (phylloquinone): 1.2 UG
Fatty acids, total saturated: 2.489 G
SFA 10:0: 0.019 G
SFA 12:0: 0.014 G
SFA 14:0: 0.195 G
SFA 16:0: 1.504 G
SFA 18:0: 0.757 G
Fatty acids, total monounsaturated: 2.699 G
MUFA 16:1: 0.314 G
MUFA 18:1: 2.375 G
MUFA 20:1: 0.01 G
Fatty acids, total polyunsaturated: 0.247 G
PUFA 18:2: 0.162 G
PUFA 18:3: 0.076 G
PUFA 20:4: 0.01 G
Cholesterol: 61 MG
Tryptophan: 0.137 G
Threonine: 0.831 G
Isoleucine: 0.946 G
Leucine: 1.655 G
Lysine: 1.758 G
Methionine: 0.542 G
Cystine: 0.268 G
Phenylalanine: 0.822 G
Tyrosine: 0.663 G
Valine: 1.032 G
Arginine: 1.345 G
Histidine: 0.664 G
Alanine: 1.265 G
Aspartic acid: 1.895 G
Glutamic acid: 3.123 G
Glycine: 1.267 G
Proline: 0.992 G
Serine: 0.819 G
Hydroxyproline: 0.219 G
Beef, round, tip 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: 61.56 G
Energy: 219 KCAL
Energy: 916 kJ
Protein: 27.45 G
Total lipid (fat): 11.34 G
Ash: 1.13 G
Calcium, Ca: 6 MG
Iron, Fe: 2.81 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 230 MG
Potassium, K: 367 MG
Sodium, Na: 63 MG
Zinc, Zn: 6.67 MG
Copper, Cu: 0.119 MG
Manganese, Mn: 0.016 MG
Selenium, Se: 26.8 UG
Fluoride, F: 22.4 UG
Thiamin: 0.09 MG
Riboflavin: 0.26 MG
Niacin: 3.59 MG
Pantothenic acid: 0.45 MG
Vitamin B-6: 0.38 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 104.5 MG
Betaine: 13.7 MG
Vitamin B-12: 2.8 UG
Vitamin E (alpha-tocopherol): 0.17 MG
Vitamin D (D2 + D3), International Units: 7 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 4.24 G
SFA 10:0: 0.02 G
SFA 12:0: 0.02 G
SFA 14:0: 0.33 G
SFA 16:0: 2.59 G
SFA 18:0: 1.29 G
Fatty acids, total monounsaturated: 4.68 G
MUFA 16:1: 0.43 G
MUFA 18:1: 4.24 G
MUFA 20:1: 0.01 G
Fatty acids, total polyunsaturated: 0.44 G
PUFA 18:2: 0.32 G
PUFA 18:3: 0.09 G
PUFA 20:4: 0.03 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: 82 MG
Tryptophan: 0.307 G
Threonine: 1.199 G
Isoleucine: 1.234 G
Leucine: 2.169 G
Lysine: 2.284 G
Methionine: 0.703 G
Cystine: 0.307 G
Phenylalanine: 1.072 G
Tyrosine: 0.922 G
Valine: 1.335 G
Arginine: 1.735 G
Histidine: 0.94 G
Alanine: 1.656 G
Aspartic acid: 2.508 G
Glutamic acid: 4.124 G
Glycine: 1.498 G
Proline: 1.212 G
Serine: 1.05 G
Beef, round, tip 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: 60.92 G
Energy: 228 KCAL
Energy: 954 kJ
Protein: 27.27 G
Total lipid (fat): 12.34 G
Ash: 1.12 G
Calcium, Ca: 6 MG
Iron, Fe: 2.79 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 229 MG
Potassium, K: 365 MG
Sodium, Na: 63 MG
Zinc, Zn: 6.62 MG
Copper, Cu: 0.119 MG
Manganese, Mn: 0.016 MG
Selenium, Se: 26.8 UG
Thiamin: 0.09 MG
Riboflavin: 0.25 MG
Niacin: 3.57 MG
Pantothenic acid: 0.44 MG
Vitamin B-6: 0.38 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 103.9 MG
Vitamin B-12: 2.79 UG
Vitamin E (alpha-tocopherol): 0.18 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): 1.5 UG
Fatty acids, total saturated: 4.63 G
SFA 10:0: 0.02 G
SFA 12:0: 0.02 G
SFA 14:0: 0.36 G
SFA 16:0: 2.83 G
SFA 18:0: 1.4 G
Fatty acids, total monounsaturated: 5.11 G
MUFA 16:1: 0.48 G
MUFA 18:1: 4.62 G
MUFA 20:1: 0.01 G
Fatty acids, total polyunsaturated: 0.48 G
PUFA 18:2: 0.34 G
PUFA 18:3: 0.1 G
PUFA 20:4: 0.04 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: 82 MG
Tryptophan: 0.305 G
Threonine: 1.191 G
Isoleucine: 1.226 G
Leucine: 2.155 G
Lysine: 2.269 G
Methionine: 0.698 G
Cystine: 0.305 G
Phenylalanine: 1.065 G
Tyrosine: 0.916 G
Valine: 1.326 G
Arginine: 1.723 G
Histidine: 0.934 G
Alanine: 1.645 G
Aspartic acid: 2.491 G
Glutamic acid: 4.097 G
Glycine: 1.488 G
Proline: 1.204 G
Serine: 1.043 G
Beef, round, tip 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: 62.31 G
Energy: 210 KCAL
Energy: 879 kJ
Protein: 27.63 G
Total lipid (fat): 10.24 G
Ash: 1.14 G
Calcium, Ca: 6 MG
Iron, Fe: 2.83 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 232 MG
Potassium, K: 370 MG
Sodium, Na: 64 MG
Zinc, Zn: 6.73 MG
Copper, Cu: 0.12 MG
Manganese, Mn: 0.016 MG
Selenium, Se: 26.9 UG
Thiamin: 0.09 MG
Riboflavin: 0.26 MG
Niacin: 3.61 MG
Pantothenic acid: 0.45 MG
Vitamin B-6: 0.38 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 105.2 MG
Vitamin B-12: 2.81 UG
Vitamin E (alpha-tocopherol): 0.14 MG
Vitamin D (D2 + D3), International Units: 7 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Vitamin K (phylloquinone): 1.4 UG
Fatty acids, total saturated: 3.81 G
SFA 10:0: 0.02 G
SFA 12:0: 0.02 G
SFA 14:0: 0.29 G
SFA 16:0: 2.33 G
SFA 18:0: 1.16 G
Fatty acids, total monounsaturated: 4.22 G
MUFA 16:1: 0.39 G
MUFA 18:1: 3.82 G
MUFA 20:1: 0.01 G
Fatty acids, total polyunsaturated: 0.4 G
PUFA 18:2: 0.29 G
PUFA 18:3: 0.08 G
PUFA 20:4: 0.03 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: 82 MG
Tryptophan: 0.309 G
Threonine: 1.207 G
Isoleucine: 1.242 G
Leucine: 2.184 G
Lysine: 2.299 G
Methionine: 0.707 G
Cystine: 0.309 G
Phenylalanine: 1.079 G
Tyrosine: 0.928 G
Valine: 1.344 G
Arginine: 1.746 G
Histidine: 0.946 G
Alanine: 1.667 G
Aspartic acid: 2.524 G
Glutamic acid: 4.151 G
Glycine: 1.507 G
Proline: 1.22 G
Serine: 1.057 G
Beef, round, tip 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: 66.75 G
Energy: 174 KCAL
Energy: 726 kJ
Protein: 27.53 G
Total lipid (fat): 6.2 G
Ash: 0.81 G
Calcium, Ca: 6 MG
Iron, Fe: 2.3 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 174 MG
Potassium, K: 226 MG
Sodium, Na: 36 MG
Zinc, Zn: 4.73 MG
Copper, Cu: 0.068 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 31.1 UG
Thiamin: 0.062 MG
Riboflavin: 0.155 MG
Niacin: 4.945 MG
Pantothenic acid: 0.542 MG
Vitamin B-6: 0.369 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Choline, total: 104.8 MG
Betaine: 13.8 MG
Vitamin B-12: 1.52 UG
Vitamin E (alpha-tocopherol): 0.35 MG
Vitamin D (D2 + D3), International Units: 4 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.3 UG
Fatty acids, total saturated: 2.209 G
SFA 14:0: 0.158 G
SFA 16:0: 1.35 G
SFA 18:0: 0.701 G
Fatty acids, total monounsaturated: 2.537 G
MUFA 16:1: 0.216 G
MUFA 18:1: 2.32 G
Fatty acids, total polyunsaturated: 0.247 G
PUFA 18:2: 0.181 G
PUFA 18:3: 0.018 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: 74 MG
Tryptophan: 0.181 G
Threonine: 1.1 G
Isoleucine: 1.252 G
Leucine: 2.19 G
Lysine: 2.326 G
Methionine: 0.717 G
Cystine: 0.355 G
Phenylalanine: 1.087 G
Tyrosine: 0.877 G
Valine: 1.366 G
Arginine: 1.78 G
Histidine: 0.878 G
Alanine: 1.673 G
Aspartic acid: 2.507 G
Glutamic acid: 4.132 G
Glycine: 1.676 G
Proline: 1.312 G
Serine: 1.084 G
Hydroxyproline: 0.289 G
Beef, round, tip round, roast, 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: 74.48 G
Energy: 126 KCAL
Energy: 526 kJ
Protein: 21.07 G
Total lipid (fat): 3.95 G
Ash: 1.03 G
Calcium, Ca: 18 MG
Iron, Fe: 1.77 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 198 MG
Potassium, K: 323 MG
Sodium, Na: 54 MG
Zinc, Zn: 3.89 MG
Copper, Cu: 0.091 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 26 UG
Thiamin: 0.084 MG
Riboflavin: 0.135 MG
Niacin: 6.217 MG
Pantothenic acid: 0.623 MG
Vitamin B-6: 0.612 MG
Folate, total: 12 UG
Folate, food: 12 UG
Folate, DFE: 12 UG
Choline, total: 88 MG
Vitamin B-12: 1.47 UG
Vitamin E (alpha-tocopherol): 0.27 MG
Vitamin K (phylloquinone): 1.1 UG
Fatty acids, total saturated: 1.376 G
SFA 14:0: 0.095 G
SFA 16:0: 0.836 G
SFA 18:0: 0.445 G
Fatty acids, total monounsaturated: 1.641 G
MUFA 16:1: 0.138 G
MUFA 18:1: 1.503 G
Fatty acids, total polyunsaturated: 0.201 G
PUFA 18:2: 0.159 G
PUFA 18:3: 0.011 G
PUFA 20:4: 0.032 G
Cholesterol: 57 MG
Tryptophan: 0.138 G
Threonine: 0.842 G
Isoleucine: 0.959 G
Leucine: 1.676 G
Lysine: 1.781 G
Methionine: 0.549 G
Cystine: 0.272 G
Phenylalanine: 0.832 G
Tyrosine: 0.671 G
Valine: 1.045 G
Arginine: 1.362 G
Histidine: 0.672 G
Alanine: 1.281 G
Aspartic acid: 1.919 G
Glutamic acid: 3.163 G
Glycine: 1.283 G
Proline: 1.004 G
Serine: 0.83 G
Hydroxyproline: 0.221 G
Beef, round, tip 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.
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: 65.62 G
Energy: 176 KCAL
Energy: 737 kJ
Protein: 27.68 G
Total lipid (fat): 6.42 G
Ash: 1.12 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: 4.81 MG
Copper, Cu: 0.065 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 31.4 UG
Thiamin: 0.058 MG
Riboflavin: 0.173 MG
Niacin: 5.319 MG
Pantothenic acid: 0.544 MG
Vitamin B-6: 0.386 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Choline, total: 105.4 MG
Vitamin B-12: 1.63 UG
Vitamin E (alpha-tocopherol): 0.37 MG
Vitamin K (phylloquinone): 1.3 UG
Fatty acids, total saturated: 2.288 G
SFA 14:0: 0.163 G
SFA 16:0: 1.398 G
SFA 18:0: 0.726 G
Fatty acids, total monounsaturated: 2.626 G
MUFA 16:1: 0.224 G
MUFA 18:1: 2.403 G
Fatty acids, total polyunsaturated: 0.236 G
PUFA 18:2: 0.188 G
PUFA 18:3: 0.018 G
PUFA 20:4: 0.03 G
Cholesterol: 76 MG
Tryptophan: 0.182 G
Threonine: 1.106 G
Isoleucine: 1.259 G
Leucine: 2.202 G
Lysine: 2.339 G
Methionine: 0.721 G
Cystine: 0.357 G
Phenylalanine: 1.093 G
Tyrosine: 0.882 G
Valine: 1.373 G
Arginine: 1.79 G
Histidine: 0.883 G
Alanine: 1.683 G
Aspartic acid: 2.521 G
Glutamic acid: 4.156 G
Glycine: 1.686 G
Proline: 1.32 G
Serine: 1.09 G
Hydroxyproline: 0.291 G
Beef, round, tip round, roast, 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: 73.98 G
Energy: 130 KCAL
Energy: 543 kJ
Protein: 20.76 G
Total lipid (fat): 4.55 G
Ash: 1.02 G
Calcium, Ca: 18 MG
Iron, Fe: 1.92 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 200 MG
Potassium, K: 318 MG
Sodium, Na: 52 MG
Zinc, Zn: 3.87 MG
Copper, Cu: 0.091 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 25.8 UG
Thiamin: 0.087 MG
Riboflavin: 0.149 MG
Niacin: 6.314 MG
Pantothenic acid: 0.618 MG
Vitamin B-6: 0.61 MG
Folate, total: 12 UG
Folate, food: 12 UG
Folate, DFE: 12 UG
Choline, total: 86.7 MG
Vitamin B-12: 1.73 UG
Vitamin E (alpha-tocopherol): 0.28 MG
Vitamin K (phylloquinone): 1.1 UG
Fatty acids, total saturated: 1.556 G
SFA 14:0: 0.108 G
SFA 16:0: 0.946 G
SFA 18:0: 0.503 G
Fatty acids, total monounsaturated: 1.855 G
MUFA 16:1: 0.156 G
MUFA 18:1: 1.7 G
Fatty acids, total polyunsaturated: 0.227 G
PUFA 18:2: 0.18 G
PUFA 18:3: 0.012 G
PUFA 20:4: 0.036 G
Cholesterol: 58 MG
Tryptophan: 0.136 G
Threonine: 0.829 G
Isoleucine: 0.944 G
Leucine: 1.651 G
Lysine: 1.754 G
Methionine: 0.541 G
Cystine: 0.268 G
Phenylalanine: 0.82 G
Tyrosine: 0.661 G
Valine: 1.03 G
Arginine: 1.342 G
Histidine: 0.662 G
Alanine: 1.262 G
Aspartic acid: 1.891 G
Glutamic acid: 3.116 G
Glycine: 1.264 G
Proline: 0.99 G
Serine: 0.818 G
Hydroxyproline: 0.218 G
Beef, round, tip 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: 67.88 G
Energy: 149 KCAL
Energy: 623 kJ
Protein: 27.37 G
Total lipid (fat): 4.38 G
Ash: 1.16 G
Calcium, Ca: 6 MG
Iron, Fe: 2.26 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 177 MG
Potassium, K: 230 MG
Sodium, Na: 36 MG
Zinc, Zn: 4.75 MG
Copper, Cu: 0.077 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 34.4 UG
Thiamin: 0.066 MG
Riboflavin: 0.148 MG
Niacin: 4.707 MG
Pantothenic acid: 0.679 MG
Vitamin B-6: 0.361 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Choline, total: 104.2 MG
Vitamin B-12: 1.41 UG
Vitamin E (alpha-tocopherol): 0.34 MG
Vitamin K (phylloquinone): 1.2 UG
Fatty acids, total saturated: 1.563 G
SFA 14:0: 0.112 G
SFA 16:0: 0.955 G
SFA 18:0: 0.496 G
Fatty acids, total monounsaturated: 1.794 G
MUFA 16:1: 0.153 G
MUFA 18:1: 1.642 G
Fatty acids, total polyunsaturated: 0.161 G
PUFA 18:2: 0.128 G
PUFA 18:3: 0.012 G
PUFA 20:4: 0.021 G
Cholesterol: 71 MG
Tryptophan: 0.18 G
Threonine: 1.093 G
Isoleucine: 1.245 G
Leucine: 2.177 G
Lysine: 2.313 G
Methionine: 0.713 G
Cystine: 0.353 G
Phenylalanine: 1.081 G
Tyrosine: 0.872 G
Valine: 1.358 G
Arginine: 1.77 G
Histidine: 0.873 G
Alanine: 1.664 G
Aspartic acid: 2.493 G
Glutamic acid: 4.109 G
Glycine: 1.666 G
Proline: 1.305 G
Serine: 1.078 G
Hydroxyproline: 0.288 G
Beef, round, tip round, roast, 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: 74.99 G
Energy: 122 KCAL
Energy: 508 kJ
Protein: 21.38 G
Total lipid (fat): 3.35 G
Ash: 1.04 G
Calcium, Ca: 20 MG
Iron, Fe: 1.78 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 203 MG
Potassium, K: 337 MG
Sodium, Na: 58 MG
Zinc, Zn: 4.13 MG
Copper, Cu: 0.097 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 28.8 UG
Thiamin: 0.088 MG
Riboflavin: 0.136 MG
Niacin: 6.359 MG
Pantothenic acid: 0.628 MG
Vitamin B-6: 0.628 MG
Folate, total: 12 UG
Folate, food: 12 UG
Folate, DFE: 12 UG
Choline, total: 89.3 MG
Vitamin B-12: 1.25 UG
Vitamin E (alpha-tocopherol): 0.27 MG
Vitamin K (phylloquinone): 1.1 UG
Fatty acids, total saturated: 1.147 G
SFA 14:0: 0.079 G
SFA 16:0: 0.697 G
SFA 18:0: 0.37 G
Fatty acids, total monounsaturated: 1.367 G
MUFA 16:1: 0.115 G
MUFA 18:1: 1.253 G
Fatty acids, total polyunsaturated: 0.168 G
PUFA 18:2: 0.132 G
PUFA 18:3: 0.009 G
PUFA 20:4: 0.026 G
Cholesterol: 55 MG
Tryptophan: 0.141 G
Threonine: 0.854 G
Isoleucine: 0.973 G
Leucine: 1.701 G
Lysine: 1.807 G
Methionine: 0.557 G
Cystine: 0.276 G
Phenylalanine: 0.844 G
Tyrosine: 0.681 G
Valine: 1.061 G
Arginine: 1.382 G
Histidine: 0.682 G
Alanine: 1.3 G
Aspartic acid: 1.947 G
Glutamic acid: 3.21 G
Glycine: 1.302 G
Proline: 1.019 G
Serine: 0.842 G
Hydroxyproline: 0.288 G
Beef, round, tip round, 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
SELECT GRADE
ROUND OR LEG (MEAT CUT)
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 66.1 G
Energy: 189 KCAL
Energy: 791 kJ
Protein: 19.6 G
Total lipid (fat): 11.67 G
Ash: 0.95 G
Calcium, Ca: 5 MG
Iron, Fe: 2 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 193 MG
Potassium, K: 329 MG
Sodium, Na: 58 MG
Zinc, Zn: 4.41 MG
Copper, Cu: 0.076 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 19.6 UG
Thiamin: 0.11 MG
Riboflavin: 0.18 MG
Niacin: 3.16 MG
Pantothenic acid: 0.33 MG
Vitamin B-6: 0.41 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 81.9 MG
Betaine: 12 MG
Vitamin B-12: 3.01 UG
Fatty acids, total saturated: 4.6 G
SFA 10:0: 0.04 G
SFA 12:0: 0.02 G
SFA 14:0: 0.36 G
SFA 16:0: 2.78 G
SFA 18:0: 1.4 G
Fatty acids, total monounsaturated: 5 G
MUFA 16:1: 0.57 G
MUFA 18:1: 4.41 G
MUFA 20:1: 0.01 G
Fatty acids, total polyunsaturated: 0.46 G
PUFA 18:2: 0.31 G
PUFA 18:3: 0.13 G
PUFA 20:4: 0.02 G
Cholesterol: 65 MG
Tryptophan: 0.22 G
Threonine: 0.856 G
Isoleucine: 0.881 G
Leucine: 1.549 G
Lysine: 1.631 G
Methionine: 0.502 G
Cystine: 0.22 G
Phenylalanine: 0.765 G
Tyrosine: 0.659 G
Valine: 0.953 G
Arginine: 1.239 G
Histidine: 0.671 G
Alanine: 1.182 G
Aspartic acid: 1.79 G
Glutamic acid: 2.944 G
Glycine: 1.069 G
Proline: 0.865 G
Serine: 0.749 G
Beef, round, tip round, 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: 65.43 G
Energy: 199 KCAL
Energy: 833 kJ
Protein: 19.48 G
Total lipid (fat): 12.83 G
Ash: 0.94 G
Calcium, Ca: 5 MG
Iron, Fe: 1.99 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 192 MG
Potassium, K: 326 MG
Sodium, Na: 58 MG
Zinc, Zn: 4.37 MG
Copper, Cu: 0.076 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 19.6 UG
Thiamin: 0.11 MG
Riboflavin: 0.18 MG
Niacin: 3.14 MG
Pantothenic acid: 0.33 MG
Vitamin B-6: 0.41 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 81.4 MG
Betaine: 12 MG
Vitamin B-12: 3 UG
Fatty acids, total saturated: 5.04 G
SFA 10:0: 0.04 G
SFA 12:0: 0.03 G
SFA 14:0: 0.39 G
SFA 16:0: 3.05 G
SFA 18:0: 1.54 G
Fatty acids, total monounsaturated: 5.49 G
MUFA 16:1: 0.62 G
MUFA 18:1: 4.85 G
MUFA 20:1: 0.01 G
Fatty acids, total polyunsaturated: 0.51 G
PUFA 18:2: 0.34 G
PUFA 18:3: 0.14 G
PUFA 20:4: 0.03 G
Cholesterol: 65 MG
Tryptophan: 0.218 G
Threonine: 0.851 G
Isoleucine: 0.876 G
Leucine: 1.539 G
Lysine: 1.62 G
Methionine: 0.499 G
Cystine: 0.218 G
Phenylalanine: 0.76 G
Tyrosine: 0.654 G
Valine: 0.947 G
Arginine: 1.231 G
Histidine: 0.667 G
Alanine: 1.175 G
Aspartic acid: 1.779 G
Glutamic acid: 2.926 G
Glycine: 1.063 G
Proline: 0.86 G
Serine: 0.745 G
Beef, round, tip round, 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: 66.86 G
Energy: 178 KCAL
Energy: 745 kJ
Protein: 19.74 G
Total lipid (fat): 10.39 G
Ash: 0.96 G
Calcium, Ca: 5 MG
Iron, Fe: 2.02 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 195 MG
Potassium, K: 332 MG
Sodium, Na: 58 MG
Zinc, Zn: 4.45 MG
Copper, Cu: 0.077 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 19.6 UG
Thiamin: 0.11 MG
Riboflavin: 0.18 MG
Niacin: 3.18 MG
Pantothenic acid: 0.33 MG
Vitamin B-6: 0.41 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 82.5 MG
Betaine: 12.1 MG
Vitamin B-12: 3.03 UG
Fatty acids, total saturated: 4.1 G
SFA 10:0: 0.03 G
SFA 12:0: 0.02 G
SFA 14:0: 0.32 G
SFA 16:0: 2.48 G
SFA 18:0: 1.25 G
Fatty acids, total monounsaturated: 4.45 G
MUFA 16:1: 0.51 G
MUFA 18:1: 3.93 G
MUFA 20:1: 0.01 G
Fatty acids, total polyunsaturated: 0.41 G
PUFA 18:2: 0.27 G
PUFA 18:3: 0.12 G
PUFA 20:4: 0.02 G
Cholesterol: 64 MG
Tryptophan: 0.221 G
Threonine: 0.862 G
Isoleucine: 0.888 G
Leucine: 1.56 G
Lysine: 1.643 G
Methionine: 0.505 G
Cystine: 0.221 G
Phenylalanine: 0.771 G
Tyrosine: 0.663 G
Valine: 0.96 G
Arginine: 1.248 G
Histidine: 0.676 G
Alanine: 1.191 G
Aspartic acid: 1.804 G
Glutamic acid: 2.966 G
Glycine: 1.077 G
Proline: 0.872 G
Serine: 0.755 G
Beef, round, top 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.
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: 64.56 G
Energy: 160 KCAL
Energy: 669 kJ
Protein: 29.9 G
Total lipid (fat): 4.49 G
Ash: 1.24 G
Calcium, Ca: 16 MG
Iron, Fe: 2.88 MG
Magnesium, Mg: 15 MG
Phosphorus, P: 270 MG
Potassium, K: 384 MG
Sodium, Na: 67 MG
Zinc, Zn: 4.54 MG
Copper, Cu: 0.059 MG
Manganese, Mn: 0.005 MG
Selenium, Se: 27.2 UG
Thiamin: 0.078 MG
Riboflavin: 0.289 MG
Niacin: 7.929 MG
Pantothenic acid: 0.44 MG
Vitamin B-6: 0.779 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Choline, total: 79.7 MG
Betaine: 13.6 MG
Vitamin B-12: 2.02 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 14 IU
Vitamin E (alpha-tocopherol): 0.28 MG
Vitamin D (D2 + D3), International Units: 1 IU
Vitamin K (phylloquinone): 1.9 UG
Fatty acids, total saturated: 1.671 G
SFA 10:0: 0.005 G
SFA 12:0: 0.003 G
SFA 14:0: 0.101 G
SFA 15:0: 0.016 G
SFA 16:0: 0.951 G
SFA 17:0: 0.047 G
SFA 18:0: 0.542 G
SFA 20:0: 0.002 G
SFA 24:0: 0.002 G
Fatty acids, total monounsaturated: 1.918 G
MUFA 14:1: 0.026 G
MUFA 16:1: 0.137 G
MUFA 16:1 c: 0.127 G
MUFA 17:1: 0.035 G
MUFA 18:1: 1.712 G
MUFA 18:1 c: 1.527 G
MUFA 20:1: 0.008 G
Fatty acids, total polyunsaturated: 0.301 G
PUFA 18:2: 0.218 G
PUFA 18:2 n-6 c,c: 0.184 G
PUFA 18:2 CLAs: 0.015 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: 0.002 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): 0.002 G
PUFA 22:5 n-3 (DPA): 0.011 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.214 G
Fatty acids, total trans-monoenoic: 0.195 G
TFA 16:1 t: 0.01 G
TFA 18:1 t: 0.185 G
TFA 18:2 t not further defined: 0.019 G
Fatty acids, total trans-polyenoic: 0.019 G
Cholesterol: 77 MG
Tryptophan: 0.346 G
Threonine: 1.455 G
Isoleucine: 1.438 G
Leucine: 2.662 G
Lysine: 2.958 G
Methionine: 0.836 G
Cystine: 0.315 G
Phenylalanine: 1.238 G
Tyrosine: 1.151 G
Valine: 1.543 G
Arginine: 2.103 G
Histidine: 1.157 G
Alanine: 1.914 G
Aspartic acid: 3.009 G
Glutamic acid: 5.049 G
Glycine: 1.519 G
Proline: 1.385 G
Serine: 1.271 G
Hydroxyproline: 0.139 G
Beef, round, top 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: 72.51 G
Energy: 125 KCAL
Energy: 524 kJ
Protein: 23.45 G
Total lipid (fat): 3.5 G
Ash: 1.11 G
Calcium, Ca: 13 MG
Iron, Fe: 2.33 MG
Magnesium, Mg: 12 MG
Phosphorus, P: 219 MG
Potassium, K: 311 MG
Sodium, Na: 54 MG
Zinc, Zn: 3.67 MG
Copper, Cu: 0.048 MG
Manganese, Mn: 0.004 MG
Selenium, Se: 22.1 UG
Thiamin: 0.063 MG
Riboflavin: 0.234 MG
Niacin: 6.422 MG
Pantothenic acid: 0.356 MG
Vitamin B-6: 0.631 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 64.5 MG
Betaine: 11 MG
Vitamin B-12: 1.64 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 11 IU
Vitamin E (alpha-tocopherol): 0.23 MG
Vitamin D (D2 + D3), International Units: 1 IU
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 1.353 G
SFA 10:0: 0.004 G
SFA 12:0: 0.003 G
SFA 14:0: 0.082 G
SFA 15:0: 0.013 G
SFA 16:0: 0.771 G
SFA 17:0: 0.038 G
SFA 18:0: 0.439 G
SFA 20:0: 0.002 G
SFA 24:0: 0.002 G
Fatty acids, total monounsaturated: 1.554 G
MUFA 14:1: 0.021 G
MUFA 16:1: 0.111 G
MUFA 16:1 c: 0.103 G
MUFA 17:1: 0.028 G
MUFA 18:1: 1.387 G
MUFA 18:1 c: 1.237 G
MUFA 20:1: 0.007 G
Fatty acids, total polyunsaturated: 0.244 G
PUFA 18:2: 0.176 G
PUFA 18:2 n-6 c,c: 0.149 G
PUFA 18:2 CLAs: 0.012 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: 0.014 G
PUFA 20:4 n-6: 0.014 G
PUFA 20:4: 0.035 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.009 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.173 G
Fatty acids, total trans-monoenoic: 0.158 G
TFA 16:1 t: 0.008 G
TFA 18:1 t: 0.15 G
TFA 18:2 t not further defined: 0.015 G
Fatty acids, total trans-polyenoic: 0.015 G
Cholesterol: 62 MG
Tryptophan: 0.262 G
Threonine: 1.105 G
Isoleucine: 1.092 G
Leucine: 2.021 G
Lysine: 2.246 G
Methionine: 0.635 G
Cystine: 0.239 G
Phenylalanine: 0.941 G
Tyrosine: 0.874 G
Valine: 1.172 G
Arginine: 1.597 G
Histidine: 0.879 G
Alanine: 1.454 G
Aspartic acid: 2.285 G
Glutamic acid: 3.834 G
Glycine: 1.154 G
Proline: 1.052 G
Serine: 0.966 G
Hydroxyproline: 0.16 G
Beef, round, top 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.
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: 63.99 G
Energy: 163 KCAL
Energy: 684 kJ
Protein: 30.08 G
Total lipid (fat): 4.79 G
Ash: 1.21 G
Calcium, Ca: 16 MG
Iron, Fe: 2.9 MG
Magnesium, Mg: 15 MG
Phosphorus, P: 271 MG
Potassium, K: 378 MG
Sodium, Na: 69 MG
Zinc, Zn: 4.63 MG
Copper, Cu: 0.059 MG
Manganese, Mn: 0.005 MG
Selenium, Se: 26.9 UG
Thiamin: 0.078 MG
Riboflavin: 0.278 MG
Niacin: 8.178 MG
Pantothenic acid: 0.43 MG
Vitamin B-6: 0.787 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Choline, total: 80.3 MG
Betaine: 13.9 MG
Vitamin B-12: 2.04 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 13 IU
Vitamin E (alpha-tocopherol): 0.3 MG
Vitamin D (D2 + D3), International Units: 1 IU
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 1.837 G
SFA 10:0: 0.005 G
SFA 12:0: 0.004 G
SFA 14:0: 0.114 G
SFA 15:0: 0.018 G
SFA 16:0: 1.055 G
SFA 17:0: 0.051 G
SFA 18:0: 0.586 G
SFA 20:0: 0.003 G
SFA 24:0: 0.002 G
Fatty acids, total monounsaturated: 2.158 G
MUFA 14:1: 0.03 G
MUFA 16:1: 0.158 G
MUFA 16:1 c: 0.147 G
MUFA 17:1: 0.04 G
MUFA 18:1: 1.919 G
MUFA 18:1 c: 1.731 G
MUFA 20:1: 0.01 G
Fatty acids, total polyunsaturated: 0.312 G
PUFA 18:2: 0.227 G
PUFA 18:2 n-6 c,c: 0.187 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: 0.018 G
PUFA 20:4 n-6: 0.018 G
PUFA 20:4: 0.043 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.012 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.222 G
Fatty acids, total trans-monoenoic: 0.2 G
TFA 16:1 t: 0.011 G
TFA 18:1 t: 0.189 G
TFA 18:2 t not further defined: 0.022 G
Fatty acids, total trans-polyenoic: 0.022 G
Cholesterol: 76 MG
Tryptophan: 0.346 G
Threonine: 1.445 G
Isoleucine: 1.432 G
Leucine: 2.632 G
Lysine: 2.914 G
Methionine: 0.83 G
Cystine: 0.31 G
Phenylalanine: 1.229 G
Tyrosine: 1.14 G
Valine: 1.539 G
Arginine: 2.08 G
Histidine: 1.134 G
Alanine: 1.905 G
Aspartic acid: 2.977 G
Glutamic acid: 5.013 G
Glycine: 1.52 G
Proline: 1.374 G
Serine: 1.259 G
Hydroxyproline: 0.211 G
Beef, round, top 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: 72.24 G
Energy: 128 KCAL
Energy: 536 kJ
Protein: 23.46 G
Total lipid (fat): 3.81 G
Ash: 1.12 G
Calcium, Ca: 13 MG
Iron, Fe: 2.35 MG
Magnesium, Mg: 12 MG
Phosphorus, P: 219 MG
Potassium, K: 306 MG
Sodium, Na: 56 MG
Zinc, Zn: 3.75 MG
Copper, Cu: 0.048 MG
Manganese, Mn: 0.004 MG
Selenium, Se: 21.8 UG
Thiamin: 0.064 MG
Riboflavin: 0.225 MG
Niacin: 6.624 MG
Pantothenic acid: 0.349 MG
Vitamin B-6: 0.638 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 65 MG
Betaine: 11.2 MG
Vitamin B-12: 1.65 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: 1.488 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: 0.855 G
SFA 17:0: 0.041 G
SFA 18:0: 0.475 G
SFA 20:0: 0.002 G
SFA 24:0: 0.002 G
Fatty acids, total monounsaturated: 1.748 G
MUFA 14:1: 0.025 G
MUFA 16:1: 0.128 G
MUFA 16:1 c: 0.119 G
MUFA 17:1: 0.032 G
MUFA 18:1: 1.555 G
MUFA 18:1 c: 1.402 G
MUFA 20:1: 0.008 G
Fatty acids, total polyunsaturated: 0.253 G
PUFA 18:2: 0.184 G
PUFA 18:2 n-6 c,c: 0.152 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: 0.014 G
PUFA 20:4 n-6: 0.014 G
PUFA 20:4: 0.035 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.01 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.18 G
Fatty acids, total trans-monoenoic: 0.162 G
TFA 16:1 t: 0.009 G
TFA 18:1 t: 0.153 G
TFA 18:2 t not further defined: 0.018 G
Fatty acids, total trans-polyenoic: 0.018 G
Cholesterol: 62 MG
Tryptophan: 0.263 G
Threonine: 1.1 G
Isoleucine: 1.09 G
Leucine: 2.003 G
Lysine: 2.218 G
Methionine: 0.632 G
Cystine: 0.236 G
Phenylalanine: 0.936 G
Tyrosine: 0.868 G
Valine: 1.172 G
Arginine: 1.584 G
Histidine: 0.863 G
Alanine: 1.45 G
Aspartic acid: 2.266 G
Glutamic acid: 3.816 G
Glycine: 1.157 G
Proline: 1.046 G
Serine: 0.958 G
Hydroxyproline: 0.16 G
Beef, round, top 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.
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: 65.14 G
Energy: 157 KCAL
Energy: 658 kJ
Protein: 30.97 G
Total lipid (fat): 3.72 G
Ash: 1.27 G
Calcium, Ca: 17 MG
Iron, Fe: 2.88 MG
Magnesium, Mg: 15 MG
Phosphorus, P: 269 MG
Potassium, K: 387 MG
Sodium, Na: 67 MG
Zinc, Zn: 4.34 MG
Copper, Cu: 0.058 MG
Manganese, Mn: 0.003 MG
Selenium, Se: 27.8 UG
Thiamin: 0.078 MG
Riboflavin: 0.306 MG
Niacin: 7.555 MG
Pantothenic acid: 0.455 MG
Vitamin B-6: 0.768 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Choline, total: 78.7 MG
Betaine: 13.3 MG
Vitamin B-12: 2 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 14 IU
Vitamin E (alpha-tocopherol): 0.26 MG
Vitamin D (D2 + D3), International Units: 1 IU
Vitamin K (phylloquinone): 1.9 UG
Fatty acids, total saturated: 1.421 G
SFA 10:0: 0.005 G
SFA 12:0: 0.003 G
SFA 14:0: 0.082 G
SFA 15:0: 0.014 G
SFA 16:0: 0.796 G
SFA 17:0: 0.041 G
SFA 18:0: 0.475 G
SFA 20:0: 0.002 G
SFA 24:0: 0.002 G
Fatty acids, total monounsaturated: 1.558 G
MUFA 14:1: 0.02 G
MUFA 16:1: 0.105 G
MUFA 16:1 c: 0.096 G
MUFA 17:1: 0.028 G
MUFA 18:1: 1.401 G
MUFA 18:1 c: 1.222 G
MUFA 20:1: 0.005 G
Fatty acids, total polyunsaturated: 0.285 G
PUFA 18:2: 0.203 G
PUFA 18:2 n-6 c,c: 0.178 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: 0.016 G
PUFA 20:4 n-6: 0.016 G
PUFA 20:4: 0.045 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.011 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.201 G
Fatty acids, total trans-monoenoic: 0.187 G
TFA 16:1 t: 0.009 G
TFA 18:1 t: 0.179 G
TFA 18:2 t not further defined: 0.014 G
Fatty acids, total trans-polyenoic: 0.014 G
Cholesterol: 78 MG
Tryptophan: 0.347 G
Threonine: 1.487 G
Isoleucine: 1.469 G
Leucine: 2.744 G
Lysine: 3.063 G
Methionine: 0.856 G
Cystine: 0.325 G
Phenylalanine: 1.264 G
Tyrosine: 1.187 G
Valine: 1.57 G
Arginine: 2.166 G
Histidine: 1.212 G
Alanine: 1.949 G
Aspartic acid: 3.097 G
Glutamic acid: 5.172 G
Glycine: 1.533 G
Proline: 1.429 G
Serine: 1.312 G
Hydroxyproline: 0.212 G
Beef, round, top 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: 72.93 G
Energy: 121 KCAL
Energy: 507 kJ
Protein: 23.44 G
Total lipid (fat): 3.04 G
Ash: 1.11 G
Calcium, Ca: 13 MG
Iron, Fe: 2.34 MG
Magnesium, Mg: 12 MG
Phosphorus, P: 218 MG
Potassium, K: 313 MG
Sodium, Na: 54 MG
Zinc, Zn: 3.52 MG
Copper, Cu: 0.047 MG
Manganese, Mn: 0.003 MG
Selenium, Se: 22.6 UG
Thiamin: 0.063 MG
Riboflavin: 0.248 MG
Niacin: 6.12 MG
Pantothenic acid: 0.368 MG
Vitamin B-6: 0.622 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 63.8 MG
Betaine: 10.7 MG
Vitamin B-12: 1.62 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 12 IU
Vitamin E (alpha-tocopherol): 0.21 MG
Vitamin D (D2 + D3), International Units: 1 IU
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 1.151 G
SFA 10:0: 0.004 G
SFA 12:0: 0.003 G
SFA 14:0: 0.067 G
SFA 15:0: 0.011 G
SFA 16:0: 0.645 G
SFA 17:0: 0.033 G
SFA 18:0: 0.385 G
SFA 20:0: 0.001 G
SFA 24:0: 0.002 G
Fatty acids, total monounsaturated: 1.262 G
MUFA 14:1: 0.016 G
MUFA 16:1: 0.085 G
MUFA 16:1 c: 0.078 G
MUFA 17:1: 0.022 G
MUFA 18:1: 1.135 G
MUFA 18:1 c: 0.99 G
MUFA 20:1: 0.004 G
Fatty acids, total polyunsaturated: 0.231 G
PUFA 18:2: 0.164 G
PUFA 18:2 n-6 c,c: 0.145 G
PUFA 18:2 CLAs: 0.009 G
PUFA 18:3: 0.004 G
PUFA 18:3 n-3 c,c,c (ALA): 0.004 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: 0.036 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.009 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.163 G
Fatty acids, total trans-monoenoic: 0.152 G
TFA 16:1 t: 0.007 G
TFA 18:1 t: 0.145 G
TFA 18:2 t not further defined: 0.011 G
Fatty acids, total trans-polyenoic: 0.011 G
Cholesterol: 63 MG
Tryptophan: 0.263 G
Threonine: 1.126 G
Isoleucine: 1.112 G
Leucine: 2.077 G
Lysine: 2.318 G
Methionine: 0.648 G
Cystine: 0.246 G
Phenylalanine: 0.957 G
Tyrosine: 0.899 G
Valine: 1.189 G
Arginine: 1.64 G
Histidine: 0.917 G
Alanine: 1.475 G
Aspartic acid: 2.344 G
Glutamic acid: 3.915 G
Glycine: 1.161 G
Proline: 1.082 G
Serine: 0.993 G
Hydroxyproline: 0.16 G
Beef, round, top 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.
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: 64.96 G
Energy: 162 KCAL
Energy: 680 kJ
Protein: 30.09 G
Total lipid (fat): 3.77 G
Ash: 1.29 G
Calcium, Ca: 16 MG
Iron, Fe: 2.89 MG
Magnesium, Mg: 15 MG
Phosphorus, P: 272 MG
Potassium, K: 387 MG
Sodium, Na: 67 MG
Zinc, Zn: 4.57 MG
Copper, Cu: 0.059 MG
Manganese, Mn: 0.005 MG
Selenium, Se: 27.4 UG
Thiamin: 0.079 MG
Riboflavin: 0.291 MG
Niacin: 7.978 MG
Pantothenic acid: 0.442 MG
Vitamin B-6: 0.784 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Choline, total: 80.1 MG
Betaine: 13.7 MG
Vitamin B-12: 2.03 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 8 IU
Vitamin E (alpha-tocopherol): 0.28 MG
Vitamin D (D2 + D3), International Units: 1 IU
Vitamin K (phylloquinone): 1.9 UG
Fatty acids, total saturated: 1.383 G
SFA 10:0: 0.005 G
SFA 12:0: 0.003 G
SFA 14:0: 0.08 G
SFA 15:0: 0.013 G
SFA 16:0: 0.794 G
SFA 17:0: 0.039 G
SFA 18:0: 0.445 G
SFA 20:0: 0.002 G
SFA 24:0: 0.002 G
Fatty acids, total monounsaturated: 1.594 G
MUFA 14:1: 0.02 G
MUFA 16:1: 0.11 G
MUFA 16:1 c: 0.102 G
MUFA 17:1: 0.029 G
MUFA 18:1: 1.429 G
MUFA 18:1 c: 1.282 G
MUFA 20:1: 0.006 G
Fatty acids, total polyunsaturated: 0.275 G
PUFA 18:2: 0.193 G
PUFA 18:2 n-6 c,c: 0.168 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: 0.017 G
PUFA 20:4 n-6: 0.017 G
PUFA 20:4: 0.044 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.011 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.17 G
Fatty acids, total trans-monoenoic: 0.155 G
TFA 16:1 t: 0.008 G
TFA 18:1 t: 0.147 G
TFA 18:2 t not further defined: 0.015 G
Fatty acids, total trans-polyenoic: 0.015 G
Cholesterol: 77 MG
Tryptophan: 0.381 G
Threonine: 1.595 G
Isoleucine: 1.583 G
Leucine: 2.92 G
Lysine: 3.263 G
Methionine: 0.902 G
Cystine: 0.341 G
Phenylalanine: 1.352 G
Tyrosine: 1.267 G
Valine: 1.673 G
Arginine: 2.277 G
Histidine: 1.26 G
Alanine: 2.026 G
Aspartic acid: 3.278 G
Glutamic acid: 5.535 G
Glycine: 1.463 G
Proline: 1.425 G
Serine: 1.378 G
Hydroxyproline: 0.157 G
Beef, round, top 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: 72.96 G
Energy: 121 KCAL
Energy: 505 kJ
Protein: 23.59 G
Total lipid (fat): 2.94 G
Ash: 1.12 G
Calcium, Ca: 13 MG
Iron, Fe: 2.34 MG
Magnesium, Mg: 12 MG
Phosphorus, P: 220 MG
Potassium, K: 313 MG
Sodium, Na: 54 MG
Zinc, Zn: 3.7 MG
Copper, Cu: 0.048 MG
Manganese, Mn: 0.004 MG
Selenium, Se: 22.2 UG
Thiamin: 0.064 MG
Riboflavin: 0.236 MG
Niacin: 6.462 MG
Pantothenic acid: 0.358 MG
Vitamin B-6: 0.635 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 64.8 MG
Betaine: 11.1 MG
Vitamin B-12: 1.64 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
Vitamin E (alpha-tocopherol): 0.23 MG
Vitamin D (D2 + D3), International Units: 1 IU
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 1.12 G
SFA 10:0: 0.004 G
SFA 12:0: 0.002 G
SFA 14:0: 0.065 G
SFA 15:0: 0.01 G
SFA 16:0: 0.643 G
SFA 17:0: 0.032 G
SFA 18:0: 0.361 G
SFA 20:0: 0.001 G
SFA 24:0: 0.002 G
Fatty acids, total monounsaturated: 1.292 G
MUFA 14:1: 0.016 G
MUFA 16:1: 0.089 G
MUFA 16:1 c: 0.083 G
MUFA 17:1: 0.023 G
MUFA 18:1: 1.158 G
MUFA 18:1 c: 1.038 G
MUFA 20:1: 0.005 G
Fatty acids, total polyunsaturated: 0.223 G
PUFA 18:2: 0.157 G
PUFA 18:2 n-6 c,c: 0.136 G
PUFA 18:2 CLAs: 0.009 G
PUFA 18:3: 0.004 G
PUFA 18:3 n-3 c,c,c (ALA): 0.004 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:3: 0.014 G
PUFA 20:4 n-6: 0.014 G
PUFA 20:4: 0.035 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.009 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.138 G
Fatty acids, total trans-monoenoic: 0.126 G
TFA 16:1 t: 0.007 G
TFA 18:1 t: 0.119 G
TFA 18:2 t not further defined: 0.012 G
Fatty acids, total trans-polyenoic: 0.012 G
Cholesterol: 62 MG
Tryptophan: 0.289 G
Threonine: 1.212 G
Isoleucine: 1.203 G
Leucine: 2.219 G
Lysine: 2.48 G
Methionine: 0.685 G
Cystine: 0.259 G
Phenylalanine: 1.028 G
Tyrosine: 0.963 G
Valine: 1.271 G
Arginine: 1.73 G
Histidine: 0.957 G
Alanine: 1.54 G
Aspartic acid: 2.491 G
Glutamic acid: 4.206 G
Glycine: 1.111 G
Proline: 1.083 G
Serine: 1.047 G
Hydroxyproline: 0.119 G
Beef, round, top 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.
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: 64.37 G
Energy: 158 KCAL
Energy: 662 kJ
Protein: 30.24 G
Total lipid (fat): 4.11 G
Ash: 1.22 G
Carbohydrate, by difference: 0.06 G
Calcium, Ca: 16 MG
Iron, Fe: 2.91 MG
Magnesium, Mg: 15 MG
Phosphorus, P: 272 MG
Potassium, K: 381 MG
Sodium, Na: 69 MG
Zinc, Zn: 4.67 MG
Copper, Cu: 0.059 MG
Manganese, Mn: 0.005 MG
Selenium, Se: 27 UG
Thiamin: 0.079 MG
Riboflavin: 0.28 MG
Niacin: 8.23 MG
Pantothenic acid: 0.432 MG
Vitamin B-6: 0.792 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Choline, total: 80.7 MG
Betaine: 13.9 MG
Vitamin B-12: 2.05 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Vitamin E (alpha-tocopherol): 0.3 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin K (phylloquinone): 1.9 UG
Fatty acids, total saturated: 1.547 G
SFA 10:0: 0.005 G
SFA 12:0: 0.003 G
SFA 14:0: 0.092 G
SFA 15:0: 0.014 G
SFA 16:0: 0.897 G
SFA 17:0: 0.043 G
SFA 18:0: 0.488 G
SFA 20:0: 0.002 G
SFA 24:0: 0.002 G
Fatty acids, total monounsaturated: 1.832 G
MUFA 14:1: 0.024 G
MUFA 16:1: 0.131 G
MUFA 16:1 c: 0.122 G
MUFA 17:1: 0.034 G
MUFA 18:1: 1.634 G
MUFA 18:1 c: 1.484 G
MUFA 20:1: 0.008 G
Fatty acids, total polyunsaturated: 0.286 G
PUFA 18:2: 0.203 G
PUFA 18:2 n-6 c,c: 0.172 G
PUFA 18:2 CLAs: 0.013 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: 0.017 G
PUFA 20:4 n-6: 0.017 G
PUFA 20:4: 0.043 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.012 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.178 G
Fatty acids, total trans-monoenoic: 0.16 G
TFA 16:1 t: 0.009 G
TFA 18:1 t: 0.15 G
TFA 18:2 t not further defined: 0.018 G
Fatty acids, total trans-polyenoic: 0.018 G
Cholesterol: 76 MG
Tryptophan: 0.364 G
Threonine: 1.512 G
Isoleucine: 1.505 G
Leucine: 2.757 G
Lysine: 3.07 G
Methionine: 0.854 G
Cystine: 0.32 G
Phenylalanine: 1.281 G
Tyrosine: 1.199 G
Valine: 1.592 G
Arginine: 2.148 G
Histidine: 1.177 G
Alanine: 1.92 G
Aspartic acid: 3.094 G
Glutamic acid: 5.247 G
Glycine: 1.383 G
Proline: 1.342 G
Serine: 1.301 G
Hydroxyproline: 0.155 G
Beef, round, top 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: 72.66 G
Energy: 124 KCAL
Energy: 518 kJ
Protein: 23.59 G
Total lipid (fat): 3.26 G
Ash: 1.12 G
Calcium, Ca: 13 MG
Iron, Fe: 2.35 MG
Magnesium, Mg: 12 MG
Phosphorus, P: 221 MG
Potassium, K: 309 MG
Sodium, Na: 56 MG
Zinc, Zn: 3.78 MG
Copper, Cu: 0.048 MG
Manganese, Mn: 0.004 MG
Selenium, Se: 21.9 UG
Thiamin: 0.064 MG
Riboflavin: 0.227 MG
Niacin: 6.667 MG
Pantothenic acid: 0.35 MG
Vitamin B-6: 0.641 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 65.4 MG
Betaine: 11.3 MG
Vitamin B-12: 1.66 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): 1.6 UG
Fatty acids, total saturated: 1.253 G
SFA 10:0: 0.004 G
SFA 12:0: 0.003 G
SFA 14:0: 0.075 G
SFA 15:0: 0.012 G
SFA 16:0: 0.726 G
SFA 17:0: 0.035 G
SFA 18:0: 0.396 G
SFA 20:0: 0.002 G
SFA 24:0: 0.002 G
Fatty acids, total monounsaturated: 1.484 G
MUFA 14:1: 0.02 G
MUFA 16:1: 0.106 G
MUFA 16:1 c: 0.099 G
MUFA 17:1: 0.027 G
MUFA 18:1: 1.324 G
MUFA 18:1 c: 1.202 G
MUFA 20:1: 0.007 G
Fatty acids, total polyunsaturated: 0.232 G
PUFA 18:2: 0.165 G
PUFA 18:2 n-6 c,c: 0.139 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: 0.014 G
PUFA 20:4 n-6: 0.014 G
PUFA 20:4: 0.035 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.009 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.144 G
Fatty acids, total trans-monoenoic: 0.129 G
TFA 16:1 t: 0.008 G
TFA 18:1 t: 0.122 G
TFA 18:2 t not further defined: 0.015 G
Fatty acids, total trans-polyenoic: 0.015 G
Cholesterol: 61 MG
Tryptophan: 0.279 G
Threonine: 1.159 G
Isoleucine: 1.153 G
Leucine: 2.113 G
Lysine: 2.353 G
Methionine: 0.655 G
Cystine: 0.245 G
Phenylalanine: 0.982 G
Tyrosine: 0.919 G
Valine: 1.22 G
Arginine: 1.646 G
Histidine: 0.902 G
Alanine: 1.471 G
Aspartic acid: 2.371 G
Glutamic acid: 4.021 G
Glycine: 1.06 G
Proline: 1.029 G
Serine: 0.997 G
Hydroxyproline: 0.119 G
Beef, round, top 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.
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: 65.87 G
Energy: 150 KCAL
Energy: 626 kJ
Protein: 29.81 G
Total lipid (fat): 3.37 G
Ash: 1.26 G
Calcium, Ca: 17 MG
Iron, Fe: 2.89 MG
Magnesium, Mg: 15 MG
Phosphorus, P: 271 MG
Potassium, K: 390 MG
Sodium, Na: 67 MG
Zinc, Zn: 4.37 MG
Copper, Cu: 0.059 MG
Manganese, Mn: 0.004 MG
Selenium, Se: 28 UG
Thiamin: 0.079 MG
Riboflavin: 0.309 MG
Niacin: 7.599 MG
Pantothenic acid: 0.457 MG
Vitamin B-6: 0.772 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Choline, total: 79.1 MG
Betaine: 13.3 MG
Vitamin B-12: 2.01 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 8 IU
Vitamin E (alpha-tocopherol): 0.26 MG
Vitamin D (D2 + D3), International Units: 1 IU
Vitamin K (phylloquinone): 1.9 UG
Fatty acids, total saturated: 1.136 G
SFA 10:0: 0.005 G
SFA 12:0: 0.003 G
SFA 14:0: 0.061 G
SFA 15:0: 0.01 G
SFA 16:0: 0.64 G
SFA 17:0: 0.033 G
SFA 18:0: 0.38 G
SFA 20:0: 0.001 G
SFA 24:0: 0.002 G
Fatty acids, total monounsaturated: 1.238 G
MUFA 14:1: 0.013 G
MUFA 16:1: 0.079 G
MUFA 16:1 c: 0.072 G
MUFA 17:1: 0.022 G
MUFA 18:1: 1.121 G
MUFA 18:1 c: 0.979 G
MUFA 20:1: 0.003 G
Fatty acids, total polyunsaturated: 0.26 G
PUFA 18:2: 0.179 G
PUFA 18:2 n-6 c,c: 0.163 G
PUFA 18:2 CLAs: 0.006 G
PUFA 18:3: 0.004 G
PUFA 18:3 n-3 c,c,c (ALA): 0.004 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: 0.045 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.011 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.158 G
Fatty acids, total trans-monoenoic: 0.148 G
TFA 16:1 t: 0.006 G
TFA 18:1 t: 0.142 G
TFA 18:2 t not further defined: 0.009 G
Fatty acids, total trans-polyenoic: 0.009 G
Cholesterol: 78 MG
Tryptophan: 0.408 G
Threonine: 1.742 G
Isoleucine: 1.726 G
Leucine: 3.217 G
Lysine: 3.61 G
Methionine: 0.989 G
Cystine: 0.377 G
Phenylalanine: 1.475 G
Tyrosine: 1.397 G
Valine: 1.82 G
Arginine: 2.511 G
Histidine: 1.412 G
Alanine: 2.213 G
Aspartic acid: 3.61 G
Glutamic acid: 6.058 G
Glycine: 1.601 G
Proline: 1.585 G
Serine: 1.522 G
Hydroxyproline: 0.158 G
Beef, round, top 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: 73.4 G
Energy: 116 KCAL
Energy: 487 kJ
Protein: 23.59 G
Total lipid (fat): 2.45 G
Ash: 1.12 G
Calcium, Ca: 13 MG
Iron, Fe: 2.34 MG
Magnesium, Mg: 12 MG
Phosphorus, P: 220 MG
Potassium, K: 316 MG
Sodium, Na: 55 MG
Zinc, Zn: 3.54 MG
Copper, Cu: 0.047 MG
Manganese, Mn: 0.003 MG
Selenium, Se: 22.7 UG
Thiamin: 0.064 MG
Riboflavin: 0.25 MG
Niacin: 6.155 MG
Pantothenic acid: 0.37 MG
Vitamin B-6: 0.626 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 64.1 MG
Betaine: 10.8 MG
Vitamin B-12: 1.63 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Vitamin E (alpha-tocopherol): 0.21 MG
Vitamin D (D2 + D3), International Units: 1 IU
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 0.92 G
SFA 10:0: 0.004 G
SFA 12:0: 0.002 G
SFA 14:0: 0.05 G
SFA 15:0: 0.008 G
SFA 16:0: 0.519 G
SFA 17:0: 0.027 G
SFA 18:0: 0.308 G
SFA 20:0: 0.001 G
SFA 24:0: 0.002 G
Fatty acids, total monounsaturated: 1.003 G
MUFA 14:1: 0.011 G
MUFA 16:1: 0.064 G
MUFA 16:1 c: 0.059 G
MUFA 17:1: 0.018 G
MUFA 18:1: 0.908 G
MUFA 18:1 c: 0.793 G
MUFA 20:1: 0.002 G
Fatty acids, total polyunsaturated: 0.21 G
PUFA 18:2: 0.145 G
PUFA 18:2 n-6 c,c: 0.132 G
PUFA 18:2 CLAs: 0.005 G
PUFA 18:3: 0.003 G
PUFA 18:3 n-3 c,c,c (ALA): 0.003 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: 0.036 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.009 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.128 G
Fatty acids, total trans-monoenoic: 0.12 G
TFA 16:1 t: 0.005 G
TFA 18:1 t: 0.115 G
TFA 18:2 t not further defined: 0.008 G
Fatty acids, total trans-polyenoic: 0.008 G
Cholesterol: 63 MG
Tryptophan: 0.308 G
Threonine: 1.313 G
Isoleucine: 1.302 G
Leucine: 2.426 G
Lysine: 2.721 G
Methionine: 0.745 G
Cystine: 0.284 G
Phenylalanine: 1.112 G
Tyrosine: 1.053 G
Valine: 1.373 G
Arginine: 1.893 G
Histidine: 1.065 G
Alanine: 1.668 G
Aspartic acid: 2.721 G
Glutamic acid: 4.567 G
Glycine: 1.207 G
Proline: 1.195 G
Serine: 1.148 G
Hydroxyproline: 0.119 G
Beef, round, top round roast, boneless, separable lean only, trimmed to 0 fat, select, raw
Water: 73.3 G
Energy: 123 KCAL
Energy: 514 kJ
Protein: 23.7 G
Total lipid (fat): 2.41 G
Total fat (NLEA): 2.14 G
Ash: 1.11 G
Calcium, Ca: 13 MG
Iron, Fe: 2.34 MG
Magnesium, Mg: 11.9 MG
Phosphorus, P: 220 MG
Potassium, K: 316 MG
Sodium, Na: 55 MG
Zinc, Zn: 3.54 MG
Copper, Cu: 0.047 MG
Manganese, Mn: 0.003 MG
Selenium, Se: 22.7 UG
Thiamin: 0.064 MG
Riboflavin: 0.25 MG
Niacin: 6.16 MG
Pantothenic acid: 0.37 MG
Vitamin B-6: 0.626 MG
Choline, total: 64.1 MG
Choline, free: 0.3 MG
Choline, from phosphocholine: 48.7 MG
Choline, from phosphotidyl choline: 0.5 MG
Choline, from glycerophosphocholine: 9.2 MG
Choline, from sphingomyelin: 5.3 MG
Betaine: 10.8 MG
Vitamin B-12: 1.62 UG
Vitamin E (alpha-tocopherol): 0.21 MG
Tocopherol, gamma: 0.04 MG
25-hydroxycholecalciferol: 0.18 UG
Fatty acids, total saturated: 0.924 G
SFA 10:0: 0.004 G
SFA 12:0: 0.002 G
SFA 14:0: 0.049 G
SFA 15:0: 0.009 G
SFA 16:0: 0.524 G
SFA 17:0: 0.027 G
SFA 18:0: 0.307 G
SFA 20:0: 0.001 G
SFA 24:0: 0.002 G
Fatty acids, total monounsaturated: 0.886 G
MUFA 14:1 c: 0.011 G
MUFA 16:1 c: 0.059 G
MUFA 17:1: 0.017 G
MUFA 17:1 c: 0.017 G
MUFA 18:1 c: 0.797 G
MUFA 20:1: 0.002 G
MUFA 20:1 c: 0.002 G
Fatty acids, total polyunsaturated: 0.208 G
PUFA 18:2 c: 0.141 G
PUFA 18:2 n-6 c,c: 0.136 G
PUFA 18:2 CLAs: 0.005 G
PUFA 18:3 c: 0.003 G
PUFA 18:3 n-3 c,c,c (ALA): 0.003 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: 0.038 G
PUFA 20:4c: 0.038 G
PUFA 20:5c: 0.002 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 c: 0.008 G
PUFA 22:5 n-3 (DPA): 0.008 G
PUFA 22:6 c: 0.002 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.125 G
Fatty acids, total trans-monoenoic: 0.117 G
TFA 16:1 t: 0.005 G
TFA 18:1 t: 0.112 G
Fatty acids, total trans-dienoic: 0.008 G
TFA 18:2 t not further defined: 0.008 G
Cholesterol: 63 MG
Beef, round, top round roast, boneless, separable lean only, trimmed to 0 fat, select, raw
Water: 73.3 G
Energy: 123 KCAL
Energy: 514 kJ
Protein: 23.7 G
Total lipid (fat): 2.41 G
Total fat (NLEA): 2.14 G
Ash: 1.11 G
Calcium, Ca: 13 MG
Iron, Fe: 2.34 MG
Magnesium, Mg: 11.9 MG
Phosphorus, P: 220 MG
Potassium, K: 316 MG
Sodium, Na: 55 MG
Zinc, Zn: 3.54 MG
Copper, Cu: 0.047 MG
Manganese, Mn: 0.003 MG
Selenium, Se: 22.7 UG
Thiamin: 0.064 MG
Riboflavin: 0.25 MG
Niacin: 6.16 MG
Pantothenic acid: 0.37 MG
Vitamin B-6: 0.626 MG
Choline, total: 64.1 MG
Choline, free: 0.3 MG
Choline, from phosphocholine: 48.7 MG
Choline, from phosphotidyl choline: 0.5 MG
Choline, from glycerophosphocholine: 9.2 MG
Choline, from sphingomyelin: 5.3 MG
Betaine: 10.8 MG
Vitamin B-12: 1.62 UG
Vitamin E (alpha-tocopherol): 0.21 MG
Tocopherol, gamma: 0.04 MG
25-hydroxycholecalciferol: 0.2 UG
Fatty acids, total saturated: 0.924 G
SFA 10:0: 0.004 G
SFA 12:0: 0.002 G
SFA 14:0: 0.049 G
SFA 15:0: 0.009 G
SFA 16:0: 0.524 G
SFA 17:0: 0.027 G
SFA 18:0: 0.307 G
SFA 20:0: 0.001 G
SFA 24:0: 0.002 G
Fatty acids, total monounsaturated: 0.886 G
MUFA 14:1 c: 0.011 G
MUFA 16:1 c: 0.059 G
MUFA 17:1: 0.017 G
MUFA 17:1 c: 0.017 G
MUFA 18:1 c: 0.797 G
MUFA 20:1: 0.002 G
MUFA 20:1 c: 0.002 G
Fatty acids, total polyunsaturated: 0.208 G
PUFA 18:2 c: 0.141 G
PUFA 18:2 n-6 c,c: 0.136 G
PUFA 18:2 CLAs: 0.005 G
PUFA 18:3 c: 0.003 G
PUFA 18:3 n-3 c,c,c (ALA): 0.003 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: 0.038 G
PUFA 20:4c: 0.038 G
PUFA 20:5c: 0.002 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 c: 0.008 G
PUFA 22:5 n-3 (DPA): 0.008 G
PUFA 22:6 c: 0.002 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.125 G
Fatty acids, total trans-monoenoic: 0.117 G
TFA 16:1 t: 0.005 G
TFA 18:1 t: 0.112 G
Fatty acids, total trans-dienoic: 0.008 G
TFA 18:2 t not further defined: 0.008 G
Cholesterol: 63 MG
Beef, round, top 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.
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: 64.68 G
Energy: 167 KCAL
Energy: 697 kJ
Protein: 29.96 G
Total lipid (fat): 4.28 G
Ash: 1.24 G
Calcium, Ca: 18 MG
Iron, Fe: 3.24 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 305 MG
Potassium, K: 433 MG
Sodium, Na: 75 MG
Zinc, Zn: 5.12 MG
Copper, Cu: 0.066 MG
Manganese, Mn: 0.005 MG
Selenium, Se: 30.7 UG
Thiamin: 0.088 MG
Riboflavin: 0.326 MG
Niacin: 8.935 MG
Pantothenic acid: 0.496 MG
Vitamin B-6: 0.878 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Choline, total: 89.8 MG
Betaine: 15.4 MG
Vitamin B-12: 2.28 UG
Vitamin A, RAE: 5 UG
Retinol: 5 UG
Vitamin A, IU: 15 IU
Vitamin E (alpha-tocopherol): 0.32 MG
Vitamin D (D2 + D3), International Units: 1 IU
Vitamin K (phylloquinone): 1.4 UG
Fatty acids, total saturated: 1.788 G
SFA 10:0: 0.006 G
SFA 12:0: 0.004 G
SFA 14:0: 0.107 G
SFA 15:0: 0.017 G
SFA 16:0: 1.02 G
SFA 17:0: 0.05 G
SFA 18:0: 0.578 G
SFA 20:0: 0.002 G
SFA 24:0: 0.003 G
Fatty acids, total monounsaturated: 2.056 G
MUFA 14:1: 0.027 G
MUFA 16:1: 0.146 G
MUFA 16:1 c: 0.135 G
MUFA 17:1: 0.038 G
MUFA 18:1: 1.837 G
MUFA 18:1 c: 1.641 G
MUFA 20:1: 0.009 G
Fatty acids, total polyunsaturated: 0.331 G
PUFA 18:2: 0.237 G
PUFA 18:2 n-6 c,c: 0.202 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: 0.019 G
PUFA 20:4 n-6: 0.019 G
PUFA 20:4: 0.049 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.013 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.227 G
Fatty acids, total trans-monoenoic: 0.207 G
TFA 16:1 t: 0.011 G
TFA 18:1 t: 0.196 G
TFA 18:2 t not further defined: 0.02 G
Fatty acids, total trans-polyenoic: 0.02 G
Cholesterol: 86 MG
Tryptophan: 0.365 G
Threonine: 1.538 G
Isoleucine: 1.52 G
Leucine: 2.813 G
Lysine: 3.127 G
Methionine: 0.883 G
Cystine: 0.333 G
Phenylalanine: 1.309 G
Tyrosine: 1.216 G
Valine: 1.631 G
Arginine: 2.223 G
Histidine: 1.223 G
Alanine: 2.024 G
Aspartic acid: 3.18 G
Glutamic acid: 5.337 G
Glycine: 1.606 G
Proline: 1.464 G
Serine: 1.344 G
Hydroxyproline: 0.223 G
Beef, round, top 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: 72.64 G
Energy: 124 KCAL
Energy: 519 kJ
Protein: 23.49 G
Total lipid (fat): 3.34 G
Ash: 1.12 G
Calcium, Ca: 13 MG
Iron, Fe: 2.33 MG
Magnesium, Mg: 12 MG
Phosphorus, P: 219 MG
Potassium, K: 312 MG
Sodium, Na: 54 MG
Zinc, Zn: 3.68 MG
Copper, Cu: 0.048 MG
Manganese, Mn: 0.004 MG
Selenium, Se: 22.1 UG
Thiamin: 0.064 MG
Riboflavin: 0.235 MG
Niacin: 6.433 MG
Pantothenic acid: 0.357 MG
Vitamin B-6: 0.632 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 64.6 MG
Betaine: 11.1 MG
Vitamin B-12: 1.64 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 11 IU
Vitamin E (alpha-tocopherol): 0.23 MG
Vitamin D (D2 + D3), International Units: 1 IU
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 1.287 G
SFA 10:0: 0.004 G
SFA 12:0: 0.003 G
SFA 14:0: 0.077 G
SFA 15:0: 0.013 G
SFA 16:0: 0.735 G
SFA 17:0: 0.036 G
SFA 18:0: 0.417 G
SFA 20:0: 0.002 G
SFA 24:0: 0.002 G
Fatty acids, total monounsaturated: 1.481 G
MUFA 14:1: 0.02 G
MUFA 16:1: 0.105 G
MUFA 16:1 c: 0.097 G
MUFA 17:1: 0.027 G
MUFA 18:1: 1.323 G
MUFA 18:1 c: 1.182 G
MUFA 20:1: 0.006 G
Fatty acids, total polyunsaturated: 0.238 G
PUFA 18:2: 0.171 G
PUFA 18:2 n-6 c,c: 0.145 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: 0.014 G
PUFA 20:4 n-6: 0.014 G
PUFA 20:4: 0.035 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.009 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.163 G
Fatty acids, total trans-monoenoic: 0.149 G
TFA 16:1 t: 0.008 G
TFA 18:1 t: 0.141 G
TFA 18:2 t not further defined: 0.014 G
Fatty acids, total trans-polyenoic: 0.014 G
Cholesterol: 62 MG
Tryptophan: 0.263 G
Threonine: 1.107 G
Isoleucine: 1.094 G
Leucine: 2.025 G
Lysine: 2.25 G
Methionine: 0.636 G
Cystine: 0.239 G
Phenylalanine: 0.942 G
Tyrosine: 0.875 G
Valine: 1.174 G
Arginine: 1.6 G
Histidine: 0.88 G
Alanine: 1.456 G
Aspartic acid: 2.289 G
Glutamic acid: 3.841 G
Glycine: 1.156 G
Proline: 1.054 G
Serine: 0.967 G
Hydroxyproline: 0.161 G
Beef, round, top 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.
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: 64.09 G
Energy: 170 KCAL
Energy: 712 kJ
Protein: 30.12 G
Total lipid (fat): 4.62 G
Ash: 1.21 G
Calcium, Ca: 18 MG
Iron, Fe: 3.26 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 305 MG
Potassium, K: 426 MG
Sodium, Na: 78 MG
Zinc, Zn: 5.22 MG
Copper, Cu: 0.066 MG
Manganese, Mn: 0.006 MG
Selenium, Se: 30.3 UG
Thiamin: 0.088 MG
Riboflavin: 0.313 MG
Niacin: 9.215 MG
Pantothenic acid: 0.485 MG
Vitamin B-6: 0.887 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Choline, total: 90.5 MG
Betaine: 15.6 MG
Vitamin B-12: 2.3 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 15 IU
Vitamin E (alpha-tocopherol): 0.34 MG
Vitamin D (D2 + D3), International Units: 1 IU
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 1.769 G
SFA 10:0: 0.005 G
SFA 12:0: 0.003 G
SFA 14:0: 0.108 G
SFA 15:0: 0.017 G
SFA 16:0: 1.018 G
SFA 17:0: 0.049 G
SFA 18:0: 0.563 G
SFA 20:0: 0.002 G
SFA 24:0: 0.002 G
Fatty acids, total monounsaturated: 2.084 G
MUFA 14:1: 0.029 G
MUFA 16:1: 0.152 G
MUFA 16:1 c: 0.141 G
MUFA 17:1: 0.039 G
MUFA 18:1: 1.854 G
MUFA 18:1 c: 1.675 G
MUFA 20:1: 0.01 G
Fatty acids, total polyunsaturated: 0.307 G
PUFA 18:2: 0.222 G
PUFA 18:2 n-6 c,c: 0.184 G
PUFA 18:2 CLAs: 0.017 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: 0.018 G
PUFA 20:4 n-6: 0.018 G
PUFA 20:4: 0.043 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.012 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.212 G
Fatty acids, total trans-monoenoic: 0.19 G
TFA 16:1 t: 0.011 G
TFA 18:1 t: 0.179 G
TFA 18:2 t not further defined: 0.021 G
Fatty acids, total trans-polyenoic: 0.021 G
Cholesterol: 86 MG
Tryptophan: 0.369 G
Threonine: 1.541 G
Isoleucine: 1.527 G
Leucine: 2.807 G
Lysine: 3.108 G
Methionine: 0.886 G
Cystine: 0.331 G
Phenylalanine: 1.311 G
Tyrosine: 1.216 G
Valine: 1.642 G
Arginine: 2.219 G
Histidine: 1.21 G
Alanine: 2.032 G
Aspartic acid: 3.175 G
Glutamic acid: 5.347 G
Glycine: 1.621 G
Proline: 1.465 G
Serine: 1.343 G
Hydroxyproline: 0.225 G
Beef, round, top 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: 72.35 G
Energy: 127 KCAL
Energy: 531 kJ
Protein: 23.49 G
Total lipid (fat): 3.66 G
Ash: 1.12 G
Calcium, Ca: 13 MG
Iron, Fe: 2.35 MG
Magnesium, Mg: 12 MG
Phosphorus, P: 220 MG
Potassium, K: 307 MG
Sodium, Na: 56 MG
Zinc, Zn: 3.76 MG
Copper, Cu: 0.048 MG
Manganese, Mn: 0.004 MG
Selenium, Se: 21.8 UG
Thiamin: 0.064 MG
Riboflavin: 0.225 MG
Niacin: 6.635 MG
Pantothenic acid: 0.349 MG
Vitamin B-6: 0.639 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 65.1 MG
Betaine: 11.2 MG
Vitamin B-12: 1.65 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: 1.424 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: 0.82 G
SFA 17:0: 0.04 G
SFA 18:0: 0.453 G
SFA 20:0: 0.002 G
SFA 24:0: 0.002 G
Fatty acids, total monounsaturated: 1.678 G
MUFA 14:1: 0.023 G
MUFA 16:1: 0.122 G
MUFA 16:1 c: 0.114 G
MUFA 17:1: 0.031 G
MUFA 18:1: 1.493 G
MUFA 18:1 c: 1.349 G
MUFA 20:1: 0.008 G
Fatty acids, total polyunsaturated: 0.247 G
PUFA 18:2: 0.179 G
PUFA 18:2 n-6 c,c: 0.148 G
PUFA 18:2 CLAs: 0.013 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: 0.014 G
PUFA 20:4 n-6: 0.014 G
PUFA 20:4: 0.035 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.01 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.171 G
Fatty acids, total trans-monoenoic: 0.153 G
TFA 16:1 t: 0.009 G
TFA 18:1 t: 0.145 G
TFA 18:2 t not further defined: 0.017 G
Fatty acids, total trans-polyenoic: 0.017 G
Cholesterol: 62 MG
Tryptophan: 0.264 G
Threonine: 1.101 G
Isoleucine: 1.091 G
Leucine: 2.006 G
Lysine: 2.221 G
Methionine: 0.633 G
Cystine: 0.237 G
Phenylalanine: 0.937 G
Tyrosine: 0.869 G
Valine: 1.173 G
Arginine: 1.586 G
Histidine: 0.865 G
Alanine: 1.452 G
Aspartic acid: 2.269 G
Glutamic acid: 3.821 G
Glycine: 1.158 G
Proline: 1.047 G
Serine: 0.96 G
Hydroxyproline: 0.161 G
Beef, round, top 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.
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: 65.58 G
Energy: 162 KCAL
Energy: 676 kJ
Protein: 29.7 G
Total lipid (fat): 3.85 G
Ash: 1.25 G
Calcium, Ca: 19 MG
Iron, Fe: 3.25 MG
Magnesium, Mg: 16 MG
Phosphorus, P: 304 MG
Potassium, K: 436 MG
Sodium, Na: 76 MG
Zinc, Zn: 4.89 MG
Copper, Cu: 0.066 MG
Manganese, Mn: 0.004 MG
Selenium, Se: 31.4 UG
Thiamin: 0.088 MG
Riboflavin: 0.345 MG
Niacin: 8.514 MG
Pantothenic acid: 0.513 MG
Vitamin B-6: 0.865 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Choline, total: 88.7 MG
Betaine: 15 MG
Vitamin B-12: 2.25 UG
Vitamin A, RAE: 5 UG
Retinol: 5 UG
Vitamin A, IU: 16 IU
Vitamin E (alpha-tocopherol): 0.29 MG
Vitamin D (D2 + D3), International Units: 1 IU
Vitamin K (phylloquinone): 1.4 UG
Fatty acids, total saturated: 1.502 G
SFA 10:0: 0.006 G
SFA 12:0: 0.003 G
SFA 14:0: 0.085 G
SFA 15:0: 0.014 G
SFA 16:0: 0.842 G
SFA 17:0: 0.044 G
SFA 18:0: 0.502 G
SFA 20:0: 0.002 G
SFA 24:0: 0.003 G
Fatty acids, total monounsaturated: 1.646 G
MUFA 14:1: 0.02 G
MUFA 16:1: 0.11 G
MUFA 16:1 c: 0.101 G
MUFA 17:1: 0.029 G
MUFA 18:1: 1.482 G
MUFA 18:1 c: 1.293 G
MUFA 20:1: 0.005 G
Fatty acids, total polyunsaturated: 0.312 G
PUFA 18:2: 0.22 G
PUFA 18:2 n-6 c,c: 0.195 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: 0.002 G
PUFA 20:3: 0.018 G
PUFA 20:4 n-6: 0.018 G
PUFA 20:4: 0.051 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.012 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.212 G
Fatty acids, total trans-monoenoic: 0.198 G
TFA 16:1 t: 0.009 G
TFA 18:1 t: 0.189 G
TFA 18:2 t not further defined: 0.014 G
Fatty acids, total trans-polyenoic: 0.014 G
Cholesterol: 88 MG
Tryptophan: 0.364 G
Threonine: 1.558 G
Isoleucine: 1.539 G
Leucine: 2.874 G
Lysine: 3.208 G
Methionine: 0.896 G
Cystine: 0.34 G
Phenylalanine: 1.324 G
Tyrosine: 1.244 G
Valine: 1.645 G
Arginine: 2.269 G
Histidine: 1.269 G
Alanine: 2.042 G
Aspartic acid: 3.244 G
Glutamic acid: 5.417 G
Glycine: 1.606 G
Proline: 1.497 G
Serine: 1.375 G
Hydroxyproline: 0.222 G
Beef, round, top 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: 73.08 G
Energy: 120 KCAL
Energy: 501 kJ
Protein: 23.49 G
Total lipid (fat): 2.85 G
Ash: 1.12 G
Calcium, Ca: 13 MG
Iron, Fe: 2.34 MG
Magnesium, Mg: 12 MG
Phosphorus, P: 219 MG
Potassium, K: 314 MG
Sodium, Na: 54 MG
Zinc, Zn: 3.52 MG
Copper, Cu: 0.047 MG
Manganese, Mn: 0.003 MG
Selenium, Se: 22.6 UG
Thiamin: 0.064 MG
Riboflavin: 0.249 MG
Niacin: 6.13 MG
Pantothenic acid: 0.369 MG
Vitamin B-6: 0.623 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 63.9 MG
Betaine: 10.8 MG
Vitamin B-12: 1.62 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 11 IU
Vitamin E (alpha-tocopherol): 0.21 MG
Vitamin D (D2 + D3), International Units: 1 IU
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 1.082 G
SFA 10:0: 0.004 G
SFA 12:0: 0.002 G
SFA 14:0: 0.062 G
SFA 15:0: 0.01 G
SFA 16:0: 0.607 G
SFA 17:0: 0.032 G
SFA 18:0: 0.362 G
SFA 20:0: 0.001 G
SFA 24:0: 0.002 G
Fatty acids, total monounsaturated: 1.185 G
MUFA 14:1: 0.015 G
MUFA 16:1: 0.079 G
MUFA 16:1 c: 0.072 G
MUFA 17:1: 0.021 G
MUFA 18:1: 1.067 G
MUFA 18:1 c: 0.931 G
MUFA 20:1: 0.004 G
Fatty acids, total polyunsaturated: 0.225 G
PUFA 18:2: 0.158 G
PUFA 18:2 n-6 c,c: 0.141 G
PUFA 18:2 CLAs: 0.008 G
PUFA 18:3: 0.004 G
PUFA 18:3 n-3 c,c,c (ALA): 0.004 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: 0.036 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.009 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.152 G
Fatty acids, total trans-monoenoic: 0.142 G
TFA 16:1 t: 0.007 G
TFA 18:1 t: 0.136 G
TFA 18:2 t not further defined: 0.01 G
Fatty acids, total trans-polyenoic: 0.01 G
Cholesterol: 63 MG
Tryptophan: 0.263 G
Threonine: 1.128 G
Isoleucine: 1.115 G
Leucine: 2.081 G
Lysine: 2.323 G
Methionine: 0.649 G
Cystine: 0.246 G
Phenylalanine: 0.959 G
Tyrosine: 0.901 G
Valine: 1.191 G
Arginine: 1.643 G
Histidine: 0.919 G
Alanine: 1.478 G
Aspartic acid: 2.349 G
Glutamic acid: 3.923 G
Glycine: 1.163 G
Proline: 1.084 G
Serine: 0.996 G
Hydroxyproline: 0.161 G
Beef, round, top 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.
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ROUND OR LEG (MEAT CUT)
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 64.28 G
Energy: 162 KCAL
Energy: 680 kJ
Protein: 30.09 G
Total lipid (fat): 3.77 G
Ash: 1.29 G
Calcium, Ca: 18 MG
Iron, Fe: 3.25 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 306 MG
Potassium, K: 435 MG
Sodium, Na: 75 MG
Zinc, Zn: 5.15 MG
Copper, Cu: 0.066 MG
Manganese, Mn: 0.005 MG
Selenium, Se: 30.8 UG
Thiamin: 0.089 MG
Riboflavin: 0.328 MG
Niacin: 8.975 MG
Pantothenic acid: 0.497 MG
Vitamin B-6: 0.882 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Choline, total: 90.1 MG
Betaine: 15.4 MG
Vitamin B-12: 2.28 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 9 IU
Vitamin E (alpha-tocopherol): 0.32 MG
Vitamin D (D2 + D3), International Units: 1 IU
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 1.556 G
SFA 10:0: 0.006 G
SFA 12:0: 0.003 G
SFA 14:0: 0.09 G
SFA 15:0: 0.014 G
SFA 16:0: 0.893 G
SFA 17:0: 0.044 G
SFA 18:0: 0.501 G
SFA 20:0: 0.002 G
SFA 24:0: 0.003 G
Fatty acids, total monounsaturated: 1.794 G
MUFA 14:1: 0.022 G
MUFA 16:1: 0.124 G
MUFA 16:1 c: 0.115 G
MUFA 17:1: 0.033 G
MUFA 18:1: 1.608 G
MUFA 18:1 c: 1.442 G
MUFA 20:1: 0.007 G
Fatty acids, total polyunsaturated: 0.31 G
PUFA 18:2: 0.218 G
PUFA 18:2 n-6 c,c: 0.189 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: 0.019 G
PUFA 20:4 n-6: 0.019 G
PUFA 20:4: 0.049 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.013 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.191 G
Fatty acids, total trans-monoenoic: 0.175 G
TFA 16:1 t: 0.009 G
TFA 18:1 t: 0.165 G
TFA 18:2 t not further defined: 0.017 G
Fatty acids, total trans-polyenoic: 0.017 G
Cholesterol: 86 MG
Tryptophan: 0.402 G
Threonine: 1.683 G
Isoleucine: 1.67 G
Leucine: 3.081 G
Lysine: 3.443 G
Methionine: 0.951 G
Cystine: 0.359 G
Phenylalanine: 1.427 G
Tyrosine: 1.337 G
Valine: 1.765 G
Arginine: 2.402 G
Histidine: 1.329 G
Alanine: 2.138 G
Aspartic acid: 3.459 G
Glutamic acid: 5.84 G
Glycine: 1.543 G
Proline: 1.504 G
Serine: 1.453 G
Hydroxyproline: 0.165 G
Data Sources
https://fdc.nal.usda.gov
https://langual.org