Beef, Brisket, Point Half, Separable Lean And Fat, Trimmed To 0" Fat, All Grades, Cooked, Braised
Serving Size 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse)
Nutritional Value and Analysis
Beef, Brisket, Point Half, Separable Lean And Fat, Trimmed To 0" Fat, All Grades, Cooked, Braised with a serving size of 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) has a total of 1124.12 calories with 89.49 grams of fat. The serving size is equivalent to 314 grams of food and contains 805.41 calories from fat. This item is classified as beef products foods.
This food is a good source of protein, iron, phosphorus, zinc, copper, selenium, riboflavin, niacin, vitamin b-6, vitamin b-12, choline, tryptophan, threonine, isoleucine, leucine, lysine, methionine, phenylalanine, tyrosine, valine and histidine but is high in fat, energy, cholesterol and saturated fats. Beef, Brisket, Point Half, Separable Lean And Fat, Trimmed To 0" Fat, All Grades, Cooked, Braised is a high fat food because 71.65% of the total calories in this serving come from fat. Consume less than 10 percent of calories per day from saturated fats.
Protein 145% of DV
A serving of 314 grams of beef, brisket, point half, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised has 145% of the recommended daily needs of protein.
Fat 138% of DV
A serving of 314 grams of beef, brisket, point half, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised has 138% of the recommended daily intake of fat.
Energy 56% of DV
A serving of 314 grams of beef, brisket, point half, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised has 56% of the recommended daily intake of energy.
Iron 41% of DV
A serving of 314 grams of beef, brisket, point half, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised has 41% of the recommended daily needs of iron.
Phosphorus 47% of DV
A serving of 314 grams of beef, brisket, point half, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised has 47% of the recommended daily needs of phosphorus.
Zinc 166% of DV
A serving of 314 grams of beef, brisket, point half, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised has 166% of the recommended daily needs of zinc.
Copper 33% of DV
A serving of 314 grams of beef, brisket, point half, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised has 33% of the recommended daily needs of copper.
Selenium 125% of DV
A serving of 314 grams of beef, brisket, point half, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised has 125% of the recommended daily needs of selenium.
Riboflavin 46% of DV
A serving of 314 grams of beef, brisket, point half, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised has 46% of the recommended daily needs of riboflavin.
Niacin 60% of DV
A serving of 314 grams of beef, brisket, point half, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised has 60% of the recommended daily needs of niacin.
Vitamin B-6 44% of DV
A serving of 314 grams of beef, brisket, point half, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised has 44% of the recommended daily needs of vitamin b-6.
Vitamin B-12 305% of DV
A serving of 314 grams of beef, brisket, point half, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised has 305% of the recommended daily needs of vitamin b-12.
Choline 51% of DV
A serving of 314 grams of beef, brisket, point half, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised has 51% of the recommended daily needs of choline.
Tryptophan 252% of DV
A serving of 314 grams of beef, brisket, point half, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised has 252% of the recommended daily needs of tryptophan.
Threonine 248% of DV
A serving of 314 grams of beef, brisket, point half, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised has 248% of the recommended daily needs of threonine.
Isoleucine 268% of DV
A serving of 314 grams of beef, brisket, point half, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised has 268% of the recommended daily needs of isoleucine.
Leucine 209% of DV
A serving of 314 grams of beef, brisket, point half, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised has 209% of the recommended daily needs of leucine.
Lysine 249% of DV
A serving of 314 grams of beef, brisket, point half, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised has 249% of the recommended daily needs of lysine.
Methionine 152% of DV
A serving of 314 grams of beef, brisket, point half, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised has 152% of the recommended daily needs of methionine.
Phenylalanine 134% of DV
A serving of 314 grams of beef, brisket, point half, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised has 134% of the recommended daily needs of phenylalanine.
Tyrosine 103% of DV
A serving of 314 grams of beef, brisket, point half, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised has 103% of the recommended daily needs of tyrosine.
Valine 230% of DV
A serving of 314 grams of beef, brisket, point half, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised has 230% of the recommended daily needs of valine.
Histidine 278% of DV
A serving of 314 grams of beef, brisket, point half, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised has 278% of the recommended daily needs of histidine.
Cholesterol 96% of DV
A serving of 314 grams of beef, brisket, point half, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised has 96% of the recommended daily intake of cholesterol.
Saturated Fats 176% of DV
A serving of 314 grams of beef, brisket, point half, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised has 176% of the recommended daily intake of saturated fats.
Nutrition Facts
Serving Size 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) (314 g)
Amount Per Serving | ||
---|---|---|
Calories 1124.12 | Calories from Fat 805 | |
% Daily Value* | ||
Total Fat 89.5g | 138% | |
Saturated Fat 35.3g | 176% | |
Trans Fat 0g | ||
Cholesterol 288.9mg | 96% | |
Sodium 213.5mg | 9% | |
Total Carbohydrate 0g | 0% | |
Dietary Fiber 0g | 0% | |
Sugars 0g | ||
Protein 74g |
Vitamin A 0% | Vitamin C 0% |
Calcium 2% | Iron 41% |
* Percent Daily Values are based on a 2,000 calorie diet.
Vitamins
Nutrient | Amount | DV % | |
---|---|---|---|
Vitamin A | 0 IU | 0% | |
→ Vitamin A, RAE | 0 µg | 0% | |
→ Alpha Carotene | 0 µg | - | |
→ Beta Carotene | 0 µg | - | |
→ Beta Cryptoxanthin | 0 µg | - | |
→ Lutein + zeaxanthin | 0 µg | - | |
→ Lycopene | 0 µg | - | |
Vitamin B-12 | 7.32 µg | 305% | |
Vitamin B-6 | 0.75 mg | 44% | |
Vitamin C | 0 mg | 0% |
Vitamins are organic compounds required by your body to grow and develop normally. A balanced diet with a variety of foods is the best way to get the 13 different vitamins that your body requires.
Carbohydrates
Nutrient | Amount | DV % | |
---|---|---|---|
Carbohydrate | 0 g | 0% | |
Sugars | 0 g | 0% | |
Fiber | 0 g | 0% |
Carbohydrates, also known as carbs, saccharides, sugars or starches are the most abundant food source and a key form of energy for your body. Once ingested your body transforms carbohydrates into glucose which is used by your body as an energy source for your cells, tissues and organs.
Fats & Fatty Acids
Nutrient | Amount | DV % | |
---|---|---|---|
Fat | 89.49 g | 138% | |
Saturated Fats | 35.29 g | 176% | |
→ Butyric Acid | 0 g | - | |
→ Caproic Acid | 0 g | - | |
→ Caprylic Acid | 0 g | - | |
→ Capric Acid | 0.25 g | - | |
→ Lauric Acid | 0.22 g | - | |
→ Myristic Acid | 2.98 g | - | |
→ Palmitic Acid | 21.92 g | - | |
→ Stearic Acid | 9.92 g | - | |
Monounsaturated Fats | 39.88 g | - | |
→ Palmitoleic Acid | 4.05 g | - | |
→ Oleic Acid | 35.64 g | - | |
→ Gadoleic Acid | 0.19 g | - | |
Polyunsaturated Fats | 3.01 g | - | |
→ Linolenic Acid (18:2) | 2.01 g | - | |
→ Linolenic Acid (18:3) | 0.91 g | - | |
→ Parinaric Acid | 0 g | - | |
→ Arachidonic Acid | 0.09 g | - |
Fat is important in your diet because it gives you energy and helps your body absorb vitamins. Fat is stored in your body in the form of fatty acids. Fatty acids are classified in three different types or families: saturated, monounsaturated and polyunsaturated.
Proteins & Amino Acids
Nutrient | Amount | DV % | |
---|---|---|---|
Protein | 73.88 g | 145% | |
→ Alanine | 4.46 g | - | |
→ Arginine | 4.67 g | - | |
→ Aspartic acid | 6.75 g | - | |
→ Cystine | 0.83 g | - | |
→ Glutamic acid | 11.1 g | - | |
→ Glycine | 4.03 g | - | |
→ Histidine | 2.53 g | 278% | |
→ Isoleucine | 3.32 g | 268% | |
→ Leucine | 5.84 g | 209% | |
→ Lysine | 6.14 g | 249% | |
→ Methionine | 1.89 g | 152% | |
→ Phenylalanine | 2.88 g | 134% | |
→ Proline | 3.26 g | - | |
→ Serine | 2.83 g | - | |
→ Threonine | 3.23 g | 248% | |
→ Tryptophan | 0.83 g | 252% | |
→ Tyrosine | 2.48 g | 103% | |
→ Valine | 3.59 g | 230% |
Proteins are present in every cell of your body and are crucial to build and maintain your bones, muscles and skin. Sources of proteins include meat, dairy products, nuts, beans and some grains. It is important to eat foods with the appropriate amount of dietary protein every day because your body does not store protein in the same way fats and carbohydrates are stored.
Minerals
Nutrient | Amount | DV % | |
---|---|---|---|
Calcium | 25.12 mg | 2% | |
Copper | 0.3 mg | 33% | |
Iron | 7.35 mg | 41% | |
Magnesium | 56.52 mg | 13% | |
Manganese | 0.04 mg | 2% | |
Phosphorus | 587.18 mg | 47% | |
Potassium | 731.62 mg | 16% | |
Selenium | 68.77 µg | 125% | |
Sodium | 213.52 mg | 9% | |
Zinc | 18.31 mg | 166% |
Minerals are chemical elements required by your body to grow and stay healthy. There are two kinds of minerals: macrominerals and trace minerals. Macrominerals are needed by your body needs in larger amounts, while trace minerals are needed by your body in small amounts.
Sterols
Nutrient | Amount | DV % | |
---|---|---|---|
Cholesterol | 288.88 mg | 96% |
Cholesterol is a fat like chemical compound that your body requires to build cell membranes and to produce vitamin D and hormones like estrogen and testosterone. Although your body makes all the cholesterol it needs, this nutrient is commonly found in foods like meat, eggs and cheese.
Miscellaneous
Calories Burn off Time
How long would it take to burn off Beef, Brisket, Point Half, Separable Lean And Fat, Trimmed To 0" Fat, All Grades, Cooked, Braised with 1124.12calories? A brisk walk for 244 minutes, jogging for 115 minutes, or hiking for 187 minutes will help your burn off the calories in beef, brisket, point half, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised.
Burn off time varies based on your weight, physical activity and exercise intensity. The following physical activity table contains an estimated burn off time for a person weighting 154 lbs.
Physical Activity | Burn Off Time |
---|---|
Bicycling - 10 mph or less | 234 minutes |
Dancing | 204 minutes |
Golfing | 204 minutes |
Hiking | 187 minutes |
Light Gardening | 204 minutes |
Stretching | 375 minutes |
Walking - 3.5 mph | 244 minutes |
Weight Training - light workout | 312 minutes |
Aerobics | 141 minutes |
Basketball | 154 minutes |
Bicycling - 10 mph or more | 115 minutes |
Running - 5 mph | 115 minutes |
Swimming | 132 minutes |
Walking - 4.5 mph | 148 minutes |
Weight Training - vigorous workout | 154 minutes |
Similar Food Items to Beef, Brisket, Point Half, Separable Lean And Fat, Trimmed To 0" Fat, All Grades, Cooked, Braised
Footnotes
Percent daily values are based on a 2,000 calorie reference diet. Factors like age, gender and level of physical activity may affect your daily required values.
Nutrition data based on the USDA National Nutrient Database for Standard Reference, Release 28.
The editorial opinions regarding food value or quality in this website are given without warranty, and are not intended to replace medical advice or a nutritionist guidance.
Dietary Recommendations
A healthy eating pattern that accounts for all foods and beverages within an appropriate calorie level could help achieve and maintain a healthy weight and reduce the risk of chronic disease. Healthy eating habits include the following:
- Vegetables from all subgroups, including dark, green, red and orange vegetables and also beans and peas
- A variety of whole fruits
- Grains with at least half of which are whole grains
- Low or fat free dairy products, including milk, yogurt, cheese and/or fortified soy beverages
- Protein foods, including seafood, lean meats and poultry, eggs and nuts
- Oils with limited amounts of saturated fats and trans fats, added sugars, and sodium