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Nutrition - Facts for Beef, composite of trimmed retail cuts, separable lean and fat, trimmed to 1/8" fat, all grades, cooked
Nutrition
Facts
Nutrition facts for a little less than ¼ pound (100 grams) of Beef, composite of trimmed retail cuts, separable lean and fat, trimmed to 1/8" fat, all grades, cooked.
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Beef, composite of trimmed retail cuts, separable lean and fat, trimmed to 1/8" fat, all grades, cooked

Calories 291 Calories from Fat 172
(59%)
 [1]
% Total Quantity
Total Fat 20g 20%
Saturated Fat 8g 8%
Trans Fat g %
Cholesterol 87mg 0.09%
Sodium 63mg 0.06%
Potassium 319mg 0.32%
Total Carbohydrate 0g 0%
Protein 26g 26%


NutrientQuantityUnits
Alanine 1.59 g
Alcohol, ethyl 0.00 g
Arginine 1.67 g
Ash 1.09 g
Aspartic acid 2.41 g
Caffeine 0.00 mg
Calcium, Ca 9.00 mg
Carbohydrate, by difference 0.00 g
Carotene, alpha 0.00 mcg
Carotene, beta 0.00 mcg
Cholesterol 87.00 mg
Choline, total 100.60 mg
Copper, Cu 0.11 mg
Cryptoxanthin, beta 0.00 mcg
Cystine 0.30 g
Energy 291.00 kcal
Energy 1218.00 kJ
Fatty acids, total monounsaturated 8.46 g
Fatty acids, total polyunsaturated 0.71 g
Fatty acids, total saturated 7.77 g
Fiber, total dietary 0.00 g
Fluoride, F 22.40 mcg
Folate, DFE 7.00 mcg_DFE
Folate, food 7.00 mcg
Folate, total 7.00 mcg
Folic acid 0.00 mcg
Glutamic acid 3.97 g
Glycine 1.44 g
Histidine 0.90 g
Iron, Fe 2.68 mg
Isoleucine 1.19 g
Leucine 2.09 g
Lutein + zeaxanthin 0.00 mcg
Lycopene 0.00 mcg
Lysine 2.20 g
Magnesium, Mg 23.00 mg
Manganese, Mn 0.01 mg
Methionine 0.68 g
Niacin 3.72 mg
Pantothenic acid 0.36 mg
Phenylalanine 1.03 g
Phosphorus, P 208.00 mg
Potassium, K 319.00 mg
Proline 1.17 g
Protein 26.42 g
Retinol 0.00 mcg
Riboflavin 0.22 mg
Selenium, Se 19.80 mcg
Serine 1.01 g
Sodium, Na 63.00 mg
Sugars, total 0.00 g
Theobromine 0.00 mg
Thiamin 0.09 mg
Threonine 1.15 g
Total lipid (fat) 19.71 g
Tryptophan 0.30 g
Tyrosine 0.89 g
Valine 1.28 g
Vitamin A, IU 0.00 IU
Vitamin A, RAE 0.00 mcg_RAE
Vitamin B-12 2.47 mcg
Vitamin B-12, added 0.00 mcg
Vitamin B-6 0.34 mg
Vitamin C, total ascorbic acid 0.00 mg
Vitamin D 13.00 IU
Vitamin D (D2 + D3) 0.30 mcg
Vitamin D3 (cholecalciferol) 0.30 mcg
Vitamin E (alpha-tocopherol) 0.18 mg
Vitamin E, added 0.00 mg
Vitamin K (phylloquinone) 1.80 mcg
Water 52.77 g
Zinc, Zn 6.00 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.

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