Beef, Chuck, Blade Roast, 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, Chuck, Blade Roast, 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 784.9 calories with 56.73 grams of fat. The serving size is equivalent to 235 grams of food and contains 510.57 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, tryptophan, threonine, isoleucine, leucine, lysine, methionine, phenylalanine, tyrosine, valine and histidine but is high in fat, energy, cholesterol and saturated fats. Beef, Chuck, Blade Roast, Separable Lean And Fat, Trimmed To 0" Fat, All Grades, Cooked, Braised is a high fat food because 65.05% of the total calories in this serving come from fat. Consume less than 10 percent of calories per day from saturated fats.
Protein 125% of DV
A serving of 235 grams of beef, chuck, blade roast, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised has 125% of the recommended daily needs of protein.
Fat 87% of DV
A serving of 235 grams of beef, chuck, blade roast, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised has 87% of the recommended daily intake of fat.
Energy 39% of DV
A serving of 235 grams of beef, chuck, blade roast, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised has 39% of the recommended daily intake of energy.
Iron 42% of DV
A serving of 235 grams of beef, chuck, blade roast, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised has 42% of the recommended daily needs of iron.
Phosphorus 39% of DV
A serving of 235 grams of beef, chuck, blade roast, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised has 39% of the recommended daily needs of phosphorus.
Zinc 183% of DV
A serving of 235 grams of beef, chuck, blade roast, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised has 183% of the recommended daily needs of zinc.
Copper 33% of DV
A serving of 235 grams of beef, chuck, blade roast, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised has 33% of the recommended daily needs of copper.
Selenium 107% of DV
A serving of 235 grams of beef, chuck, blade roast, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised has 107% of the recommended daily needs of selenium.
Riboflavin 45% of DV
A serving of 235 grams of beef, chuck, blade roast, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised has 45% of the recommended daily needs of riboflavin.
Niacin 36% of DV
A serving of 235 grams of beef, chuck, blade roast, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised has 36% of the recommended daily needs of niacin.
Vitamin B-6 36% of DV
A serving of 235 grams of beef, chuck, blade roast, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised has 36% of the recommended daily needs of vitamin b-6.
Vitamin B-12 226% of DV
A serving of 235 grams of beef, chuck, blade roast, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised has 226% of the recommended daily needs of vitamin b-12.
Tryptophan 127% of DV
A serving of 235 grams of beef, chuck, blade roast, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised has 127% of the recommended daily needs of tryptophan.
Threonine 196% of DV
A serving of 235 grams of beef, chuck, blade roast, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised has 196% of the recommended daily needs of threonine.
Isoleucine 235% of DV
A serving of 235 grams of beef, chuck, blade roast, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised has 235% of the recommended daily needs of isoleucine.
Leucine 181% of DV
A serving of 235 grams of beef, chuck, blade roast, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised has 181% of the recommended daily needs of leucine.
Lysine 219% of DV
A serving of 235 grams of beef, chuck, blade roast, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised has 219% of the recommended daily needs of lysine.
Methionine 134% of DV
A serving of 235 grams of beef, chuck, blade roast, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised has 134% of the recommended daily needs of methionine.
Phenylalanine 117% of DV
A serving of 235 grams of beef, chuck, blade roast, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised has 117% of the recommended daily needs of phenylalanine.
Tyrosine 85% of DV
A serving of 235 grams of beef, chuck, blade roast, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised has 85% of the recommended daily needs of tyrosine.
Valine 203% of DV
A serving of 235 grams of beef, chuck, blade roast, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised has 203% of the recommended daily needs of valine.
Histidine 224% of DV
A serving of 235 grams of beef, chuck, blade roast, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised has 224% of the recommended daily needs of histidine.
Cholesterol 81% of DV
A serving of 235 grams of beef, chuck, blade roast, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised has 81% of the recommended daily intake of cholesterol.
Saturated Fats 113% of DV
A serving of 235 grams of beef, chuck, blade roast, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised has 113% 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) (235 g)
| Amount Per Serving | ||
|---|---|---|
| Calories 784.9 | Calories from Fat 511 | |
| % Daily Value* | ||
| Total Fat 56.7g | 87% | |
| Saturated Fat 22.5g | 113% | |
| Trans Fat 0g | ||
| Cholesterol 244.4mg | 81% | |
| Sodium 152.8mg | 6% | |
| Total Carbohydrate 0g | 0% | |
| Dietary Fiber 0g | 0% | |
| Sugars 0g | ||
| Protein 64g | ||
| Vitamin A 0% | Vitamin C 0% |
| Calcium 2% | Iron 42% |
* 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 | 5.43 µg | 226% | |
| Vitamin B-6 | 0.61 mg | 36% | |
| Vitamin C | 0 mg | 0% | |
| Vitamin D | 37.6 IU | 9% | |
| → Vitamin D3 | 0.94 µg | - | |
| Vitamin E | 0.47 mg | 3% | |
| Vitamin K | 4.7 µg | 4% |
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 | 56.73 g | 87% | |
| Saturated Fats | 22.54 g | 113% | |
| → Butyric Acid | 0 g | - | |
| → Caproic Acid | 0 g | - | |
| → Caprylic Acid | 0 g | - | |
| → Capric Acid | 0.14 g | - | |
| → Lauric Acid | 0.12 g | - | |
| → Myristic Acid | 1.79 g | - | |
| → Palmitic Acid | 13.68 g | - | |
| → Stearic Acid | 6.82 g | - | |
| Monounsaturated Fats | 24.51 g | - | |
| → Palmitoleic Acid | 2.28 g | - | |
| → Oleic Acid | 22.14 g | - | |
| → Gadoleic Acid | 0.09 g | - | |
| → Erucic Acid | 0 g | - | |
| Polyunsaturated Fats | 2.02 g | - | |
| → Linolenic Acid (18:2) | 1.41 g | - | |
| → Linolenic Acid (18:3) | 0.54 g | - | |
| → Parinaric Acid | 0 g | - | |
| → Arachidonic Acid | 0.09 g | - | |
| → Eicosapentaenoic Acid (EPA) | 0 g | - | |
| → Docosapentaenoic Acid (DPA) | 0 g | - | |
| → Docosahexaenoic Acid (DHA) | 0 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 | 63.87 g | 125% | |
| → Alanine | 3.88 g | - | |
| → Arginine | 4.13 g | - | |
| → Aspartic acid | 5.82 g | - | |
| → Cystine | 0.82 g | - | |
| → Glutamic acid | 9.59 g | - | |
| → Glycine | 3.89 g | - | |
| → Histidine | 2.04 g | 224% | |
| → Hydroxyproline | 0.67 g | - | |
| → Isoleucine | 2.91 g | 235% | |
| → Leucine | 5.08 g | 181% | |
| → Lysine | 5.4 g | 219% | |
| → Methionine | 1.66 g | 134% | |
| → Phenylalanine | 2.52 g | 117% | |
| → Proline | 3.05 g | - | |
| → Serine | 2.52 g | - | |
| → Threonine | 2.55 g | 196% | |
| → Tryptophan | 0.42 g | 127% | |
| → Tyrosine | 2.04 g | 85% | |
| → Valine | 3.17 g | 203% |
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 | 30.55 mg | 2% | |
| Copper | 0.3 mg | 33% | |
| Iron | 7.47 mg | 42% | |
| Magnesium | 47 mg | 11% | |
| Manganese | 0.04 mg | 2% | |
| Phosphorus | 481.75 mg | 39% | |
| Potassium | 554.6 mg | 12% | |
| Selenium | 58.75 µg | 107% | |
| Sodium | 152.75 mg | 6% | |
| Zinc | 20.16 mg | 183% |
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 | 244.4 mg | 81% |
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, Chuck, Blade Roast, Separable Lean And Fat, Trimmed To 0" Fat, All Grades, Cooked, Braised with 784.9calories? A brisk walk for 171 minutes, jogging for 80 minutes, or hiking for 131 minutes will help your burn off the calories in beef, chuck, blade roast, 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 | 164 minutes |
| Dancing | 143 minutes |
| Golfing | 143 minutes |
| Hiking | 131 minutes |
| Light Gardening | 143 minutes |
| Stretching | 262 minutes |
| Walking - 3.5 mph | 171 minutes |
| Weight Training - light workout | 218 minutes |
| Aerobics | 98 minutes |
| Basketball | 108 minutes |
| Bicycling - 10 mph or more | 80 minutes |
| Running - 5 mph | 80 minutes |
| Swimming | 92 minutes |
| Walking - 4.5 mph | 103 minutes |
| Weight Training - vigorous workout | 108 minutes |
Similar Food Items to Beef, Chuck, Blade Roast, 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