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Nutrition - Facts for Beef, chuck, arm pot roast, separable lean and fat, trimmed to 1/8" fat, select, cooked, braised
Nutrition
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Nutrition facts for a little less than ¼ pound (100 grams) of Beef, chuck, arm pot roast, separable lean and fat, trimmed to 1/8" fat, select, cooked, braised.
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Beef, chuck, arm pot roast, separable lean and fat, trimmed to 1/8" fat, select, cooked, braised

Calories 295 Calories from Fat 162
(55%)
 [1]
% Total Quantity
Total Fat 19g 19%
Saturated Fat 7g 7%
Trans Fat g %
Cholesterol 119mg 0.12%
Sodium 50mg 0.05%
Potassium 243mg 0.24%
Total Carbohydrate 0g 0%
Protein 30g 30%


NutrientQuantityUnits
Alanine 1.86 g
Alcohol, ethyl 0.00 g
Arginine 1.98 g
Ash 0.91 g
Aspartic acid 2.79 g
Betaine 15.00 mg
Caffeine 0.00 mg
Calcium, Ca 18.00 mg
Carbohydrate, by difference 0.00 g
Carotene, alpha 0.00 mcg
Carotene, beta 0.00 mcg
Cholesterol 119.00 mg
Choline, total 114.50 mg
Copper, Cu 0.09 mg
Cryptoxanthin, beta 0.00 mcg
Cystine 0.40 g
Energy 295.00 kcal
Energy 1235.00 kJ
Fatty acids, total monounsaturated 7.97 g
Fatty acids, total polyunsaturated 0.68 g
Fatty acids, total saturated 7.34 g
Fiber, total dietary 0.00 g
Fluoride, F 22.40 mcg
Folate, DFE 9.00 mcg_DFE
Folate, food 9.00 mcg
Folate, total 9.00 mcg
Folic acid 0.00 mcg
Glutamic acid 4.60 g
Glycine 1.87 g
Histidine 0.98 g
Hydroxyproline 0.32 g
Iron, Fe 2.46 mg
Isoleucine 1.40 g
Leucine 2.44 g
Lutein + zeaxanthin 0.00 mcg
Lycopene 0.00 mcg
Lysine 2.59 g
Magnesium, Mg 20.00 mg
Manganese, Mn 0.01 mg
Methionine 0.80 g
Niacin 4.33 mg
Pantothenic acid 0.59 mg
Phenylalanine 1.21 g
Phosphorus, P 184.00 mg
Potassium, K 243.00 mg
Proline 1.46 g
Protein 30.05 g
Retinol 0.00 mcg
Riboflavin 0.16 mg
Selenium, Se 28.80 mcg
Serine 1.21 g
Sodium, Na 50.00 mg
Sugars, total 0.00 g
Theobromine 0.00 mg
Thiamin 0.07 mg
Threonine 1.23 g
Tocopherol, beta 0.00 mg
Tocopherol, delta 0.00 mg
Tocopherol, gamma 0.00 mg
Total lipid (fat) 18.50 g
Tryptophan 0.20 g
Tyrosine 0.98 g
Valine 1.52 g
Vitamin A, IU 0.00 IU
Vitamin A, RAE 0.00 mcg_RAE
Vitamin B-12 1.99 mcg
Vitamin B-12, added 0.00 mcg
Vitamin B-6 0.30 mg
Vitamin C, total ascorbic acid 0.00 mg
Vitamin D 12.00 IU
Vitamin D (D2 + D3) 0.30 mcg
Vitamin D3 (cholecalciferol) 0.30 mcg
Vitamin E (alpha-tocopherol) 0.52 mg
Vitamin E, added 0.00 mg
Vitamin K (phylloquinone) 1.80 mcg
Water 51.56 g
Zinc, Zn 7.09 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
  2. Donald Taves. "Dietary Intake of Fluoride Ashed (total fluoride) v. Unashed (inorganic fluoride) Analysis of Individual Foods". 1983 British Journal of Nutrition 49 Pg. 295 - 301
  3. J.D.B. Featherstone, Carol Shields. "A Study of Fluoride Intake in New York State Residents". New York State Fluoride Analysis Contract - report date 12/1/1988
  4. Robert Ophaug. "Fluoride, Unpublished - Ophaug". Microdiffision
  5. Albert Kingman. "Kingman, A. Unpublished data. NIDR/NIH, 1984". 9. Kingman, A. Unpublished data. NIDR/NIH, 1984.
  6. National Cattlemen's Beef Association (NCBA). "Nutrient Content of Ground Beef". 2000 Chicago IL
  7. National Cattlemen's Beef Association (NCBA). "Nutrient Content of Retail Beef Cuts with 1/8 inch Trim Beef". 2000 Chicago IL

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