Beef, Chuck, Clod Roast, Separable Lean Only, Trimmed To 1/4" Fat, All Grades, Cooked, Roasted
Serving Size 1 lb
Nutritional Value and Analysis
Beef, Chuck, Clod Roast, Separable Lean Only, Trimmed To 1/4" Fat, All Grades, Cooked, Roasted with a serving size of 1 lb has a total of 785.42 calories with 30.65 grams of fat. The serving size is equivalent to 453.6 grams of food and contains 275.85 calories from fat. This item is classified as beef products foods.
This food is a good source of protein, iron, phosphorus, potassium, zinc, copper, selenium, thiamin, 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.
Protein 235% of DV
A serving of 453.6 grams of beef, chuck, clod roast, separable lean only, trimmed to 1/4" fat, all grades, cooked, roasted has 235% of the recommended daily needs of protein.
Fat 47% of DV
A serving of 453.6 grams of beef, chuck, clod roast, separable lean only, trimmed to 1/4" fat, all grades, cooked, roasted has 47% of the recommended daily intake of fat.
Energy 39% of DV
A serving of 453.6 grams of beef, chuck, clod roast, separable lean only, trimmed to 1/4" fat, all grades, cooked, roasted has 39% of the recommended daily intake of energy.
Iron 78% of DV
A serving of 453.6 grams of beef, chuck, clod roast, separable lean only, trimmed to 1/4" fat, all grades, cooked, roasted has 78% of the recommended daily needs of iron.
Phosphorus 78% of DV
A serving of 453.6 grams of beef, chuck, clod roast, separable lean only, trimmed to 1/4" fat, all grades, cooked, roasted has 78% of the recommended daily needs of phosphorus.
Potassium 36% of DV
A serving of 453.6 grams of beef, chuck, clod roast, separable lean only, trimmed to 1/4" fat, all grades, cooked, roasted has 36% of the recommended daily needs of potassium.
Zinc 264% of DV
A serving of 453.6 grams of beef, chuck, clod roast, separable lean only, trimmed to 1/4" fat, all grades, cooked, roasted has 264% of the recommended daily needs of zinc.
Copper 50% of DV
A serving of 453.6 grams of beef, chuck, clod roast, separable lean only, trimmed to 1/4" fat, all grades, cooked, roasted has 50% of the recommended daily needs of copper.
Selenium 248% of DV
A serving of 453.6 grams of beef, chuck, clod roast, separable lean only, trimmed to 1/4" fat, all grades, cooked, roasted has 248% of the recommended daily needs of selenium.
Thiamin 33% of DV
A serving of 453.6 grams of beef, chuck, clod roast, separable lean only, trimmed to 1/4" fat, all grades, cooked, roasted has 33% of the recommended daily needs of thiamin.
Riboflavin 86% of DV
A serving of 453.6 grams of beef, chuck, clod roast, separable lean only, trimmed to 1/4" fat, all grades, cooked, roasted has 86% of the recommended daily needs of riboflavin.
Niacin 98% of DV
A serving of 453.6 grams of beef, chuck, clod roast, separable lean only, trimmed to 1/4" fat, all grades, cooked, roasted has 98% of the recommended daily needs of niacin.
Vitamin B-6 73% of DV
A serving of 453.6 grams of beef, chuck, clod roast, separable lean only, trimmed to 1/4" fat, all grades, cooked, roasted has 73% of the recommended daily needs of vitamin b-6.
Vitamin B-12 571% of DV
A serving of 453.6 grams of beef, chuck, clod roast, separable lean only, trimmed to 1/4" fat, all grades, cooked, roasted has 571% of the recommended daily needs of vitamin b-12.
Tryptophan 391% of DV
A serving of 453.6 grams of beef, chuck, clod roast, separable lean only, trimmed to 1/4" fat, all grades, cooked, roasted has 391% of the recommended daily needs of tryptophan.
Threonine 425% of DV
A serving of 453.6 grams of beef, chuck, clod roast, separable lean only, trimmed to 1/4" fat, all grades, cooked, roasted has 425% of the recommended daily needs of threonine.
Isoleucine 498% of DV
A serving of 453.6 grams of beef, chuck, clod roast, separable lean only, trimmed to 1/4" fat, all grades, cooked, roasted has 498% of the recommended daily needs of isoleucine.
Leucine 378% of DV
A serving of 453.6 grams of beef, chuck, clod roast, separable lean only, trimmed to 1/4" fat, all grades, cooked, roasted has 378% of the recommended daily needs of leucine.
Lysine 455% of DV
A serving of 453.6 grams of beef, chuck, clod roast, separable lean only, trimmed to 1/4" fat, all grades, cooked, roasted has 455% of the recommended daily needs of lysine.
Methionine 274% of DV
A serving of 453.6 grams of beef, chuck, clod roast, separable lean only, trimmed to 1/4" fat, all grades, cooked, roasted has 274% of the recommended daily needs of methionine.
Phenylalanine 241% of DV
A serving of 453.6 grams of beef, chuck, clod roast, separable lean only, trimmed to 1/4" fat, all grades, cooked, roasted has 241% of the recommended daily needs of phenylalanine.
Tyrosine 183% of DV
A serving of 453.6 grams of beef, chuck, clod roast, separable lean only, trimmed to 1/4" fat, all grades, cooked, roasted has 183% of the recommended daily needs of tyrosine.
Valine 415% of DV
A serving of 453.6 grams of beef, chuck, clod roast, separable lean only, trimmed to 1/4" fat, all grades, cooked, roasted has 415% of the recommended daily needs of valine.
Histidine 424% of DV
A serving of 453.6 grams of beef, chuck, clod roast, separable lean only, trimmed to 1/4" fat, all grades, cooked, roasted has 424% of the recommended daily needs of histidine.
Cholesterol 107% of DV
A serving of 453.6 grams of beef, chuck, clod roast, separable lean only, trimmed to 1/4" fat, all grades, cooked, roasted has 107% of the recommended daily intake of cholesterol.
Saturated Fats 49% of DV
A serving of 453.6 grams of beef, chuck, clod roast, separable lean only, trimmed to 1/4" fat, all grades, cooked, roasted has 49% of the recommended daily intake of saturated fats.
Nutrition Facts
Serving Size 1 lb (454 g)
| Amount Per Serving | ||
|---|---|---|
| Calories 785.42 | Calories from Fat 276 | |
| % Daily Value* | ||
| Total Fat 30.7g | 47% | |
| Saturated Fat 9.7g | 49% | |
| Trans Fat 0g | ||
| Cholesterol 322.3mg | 107% | |
| Sodium 322.3mg | 13% | |
| Total Carbohydrate 0g | 0% | |
| Dietary Fiber 0g | 0% | |
| Sugars 0g | ||
| Protein 120g | ||
| Vitamin A 0% | Vitamin C 0% |
| Calcium 2% | Iron 78% |
* 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 | 13.71 µg | 571% | |
| Vitamin B-6 | 1.24 mg | 73% | |
| Vitamin C | 0 mg | 0% | |
| Vitamin E | 0.77 mg | 5% |
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 | 30.65 g | 47% | |
| Saturated Fats | 9.73 g | 49% | |
| → Lauric Acid | 0 g | - | |
| → Myristic Acid | 0.6 g | - | |
| → Palmitic Acid | 5.99 g | - | |
| → Stearic Acid | 3.1 g | - | |
| → Arachidic Acid | 0.05 g | - | |
| Monounsaturated Fats | 14.95 g | - | |
| → Myristoleic Acid | 0.24 g | - | |
| → Palmitoleic Acid | 0.92 g | - | |
| → Oleic Acid | 13.79 g | - | |
| Polyunsaturated Fats | 1.32 g | - | |
| → Linolenic Acid (18:2) | 1.03 g | - | |
| → Linolenic Acid (18:3) | 0.12 g | - | |
| → Arachidonic Acid | 0.17 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 | 119.67 g | 235% | |
| → Alanine | 7.24 g | - | |
| → Arginine | 8.06 g | - | |
| → Aspartic acid | 11.93 g | - | |
| → Cystine | 1.28 g | - | |
| → Glutamic acid | 19.19 g | - | |
| → Glycine | 5.69 g | - | |
| → Histidine | 3.86 g | 424% | |
| → Hydroxyproline | 0.55 g | - | |
| → Isoleucine | 6.18 g | 498% | |
| → Leucine | 10.58 g | 378% | |
| → Lysine | 11.23 g | 455% | |
| → Methionine | 3.4 g | 274% | |
| → Phenylalanine | 5.19 g | 241% | |
| → Proline | 5.06 g | - | |
| → Serine | 4.8 g | - | |
| → Threonine | 5.53 g | 425% | |
| → Tryptophan | 1.29 g | 391% | |
| → Tyrosine | 4.39 g | 183% | |
| → Valine | 6.47 g | 415% |
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 | 31.78 mg | 2% | |
| Copper | 0.45 mg | 50% | |
| Iron | 14.03 mg | 78% | |
| Magnesium | 99.88 mg | 24% | |
| Phosphorus | 976.1 mg | 78% | |
| Potassium | 1688.88 mg | 36% | |
| Selenium | 136.2 µg | 248% | |
| Sodium | 322.34 mg | 13% | |
| Zinc | 29.01 mg | 264% |
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 | 322.34 mg | 107% |
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, Clod Roast, Separable Lean Only, Trimmed To 1/4" Fat, All Grades, Cooked, Roasted with 785.42calories? 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, clod roast, separable lean only, trimmed to 1/4" fat, all grades, cooked, roasted.
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 |
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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