Beef, Chuck, Top Blade, Separable Lean And Fat, Trimmed To 0" Fat, Select, Cooked, Broiled
Serving Size 1 lb
Nutritional Value and Analysis
Beef, Chuck, Top Blade, Separable Lean And Fat, Trimmed To 0" Fat, Select, Cooked, Broiled with a serving size of 1 lb has a total of 908 calories with 45.35 grams of fat. The serving size is equivalent to 453.6 grams of food and contains 408.15 calories from fat. This item is classified as beef products foods.
This food is a good source of protein, iron, phosphorus, zinc, copper, selenium, thiamin, riboflavin, niacin, pantothenic acid, 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.
Protein 229% of DV
A serving of 453.6 grams of beef, chuck, top blade, separable lean and fat, trimmed to 0" fat, select, cooked, broiled has 229% of the recommended daily needs of protein.
Fat 70% of DV
A serving of 453.6 grams of beef, chuck, top blade, separable lean and fat, trimmed to 0" fat, select, cooked, broiled has 70% of the recommended daily intake of fat.
Energy 45% of DV
A serving of 453.6 grams of beef, chuck, top blade, separable lean and fat, trimmed to 0" fat, select, cooked, broiled has 45% of the recommended daily intake of energy.
Iron 69% of DV
A serving of 453.6 grams of beef, chuck, top blade, separable lean and fat, trimmed to 0" fat, select, cooked, broiled has 69% of the recommended daily needs of iron.
Phosphorus 77% of DV
A serving of 453.6 grams of beef, chuck, top blade, separable lean and fat, trimmed to 0" fat, select, cooked, broiled has 77% of the recommended daily needs of phosphorus.
Zinc 358% of DV
A serving of 453.6 grams of beef, chuck, top blade, separable lean and fat, trimmed to 0" fat, select, cooked, broiled has 358% of the recommended daily needs of zinc.
Copper 56% of DV
A serving of 453.6 grams of beef, chuck, top blade, separable lean and fat, trimmed to 0" fat, select, cooked, broiled has 56% of the recommended daily needs of copper.
Selenium 164% of DV
A serving of 453.6 grams of beef, chuck, top blade, separable lean and fat, trimmed to 0" fat, select, cooked, broiled has 164% of the recommended daily needs of selenium.
Thiamin 53% of DV
A serving of 453.6 grams of beef, chuck, top blade, separable lean and fat, trimmed to 0" fat, select, cooked, broiled has 53% of the recommended daily needs of thiamin.
Riboflavin 78% of DV
A serving of 453.6 grams of beef, chuck, top blade, separable lean and fat, trimmed to 0" fat, select, cooked, broiled has 78% of the recommended daily needs of riboflavin.
Niacin 113% of DV
A serving of 453.6 grams of beef, chuck, top blade, separable lean and fat, trimmed to 0" fat, select, cooked, broiled has 113% of the recommended daily needs of niacin.
Pantothenic Acid 89% of DV
A serving of 453.6 grams of beef, chuck, top blade, separable lean and fat, trimmed to 0" fat, select, cooked, broiled has 89% of the recommended daily needs of pantothenic acid.
Vitamin B-6 125% of DV
A serving of 453.6 grams of beef, chuck, top blade, separable lean and fat, trimmed to 0" fat, select, cooked, broiled has 125% of the recommended daily needs of vitamin b-6.
Vitamin B-12 702% of DV
A serving of 453.6 grams of beef, chuck, top blade, separable lean and fat, trimmed to 0" fat, select, cooked, broiled has 702% of the recommended daily needs of vitamin b-12.
Choline 81% of DV
A serving of 453.6 grams of beef, chuck, top blade, separable lean and fat, trimmed to 0" fat, select, cooked, broiled has 81% of the recommended daily needs of choline.
Tryptophan 382% of DV
A serving of 453.6 grams of beef, chuck, top blade, separable lean and fat, trimmed to 0" fat, select, cooked, broiled has 382% of the recommended daily needs of tryptophan.
Threonine 414% of DV
A serving of 453.6 grams of beef, chuck, top blade, separable lean and fat, trimmed to 0" fat, select, cooked, broiled has 414% of the recommended daily needs of threonine.
Isoleucine 485% of DV
A serving of 453.6 grams of beef, chuck, top blade, separable lean and fat, trimmed to 0" fat, select, cooked, broiled has 485% of the recommended daily needs of isoleucine.
Leucine 368% of DV
A serving of 453.6 grams of beef, chuck, top blade, separable lean and fat, trimmed to 0" fat, select, cooked, broiled has 368% of the recommended daily needs of leucine.
Lysine 442% of DV
A serving of 453.6 grams of beef, chuck, top blade, separable lean and fat, trimmed to 0" fat, select, cooked, broiled has 442% of the recommended daily needs of lysine.
Methionine 266% of DV
A serving of 453.6 grams of beef, chuck, top blade, separable lean and fat, trimmed to 0" fat, select, cooked, broiled has 266% of the recommended daily needs of methionine.
Phenylalanine 234% of DV
A serving of 453.6 grams of beef, chuck, top blade, separable lean and fat, trimmed to 0" fat, select, cooked, broiled has 234% of the recommended daily needs of phenylalanine.
Tyrosine 178% of DV
A serving of 453.6 grams of beef, chuck, top blade, separable lean and fat, trimmed to 0" fat, select, cooked, broiled has 178% of the recommended daily needs of tyrosine.
Valine 403% of DV
A serving of 453.6 grams of beef, chuck, top blade, separable lean and fat, trimmed to 0" fat, select, cooked, broiled has 403% of the recommended daily needs of valine.
Histidine 413% of DV
A serving of 453.6 grams of beef, chuck, top blade, separable lean and fat, trimmed to 0" fat, select, cooked, broiled has 413% of the recommended daily needs of histidine.
Cholesterol 101% of DV
A serving of 453.6 grams of beef, chuck, top blade, separable lean and fat, trimmed to 0" fat, select, cooked, broiled has 101% of the recommended daily intake of cholesterol.
Saturated Fats 80% of DV
A serving of 453.6 grams of beef, chuck, top blade, separable lean and fat, trimmed to 0" fat, select, cooked, broiled has 80% of the recommended daily intake of saturated fats.
Nutrition Facts
Serving Size 1 lb (454 g)
Amount Per Serving | ||
---|---|---|
Calories 908 | Calories from Fat 408 | |
% Daily Value* | ||
Total Fat 45.4g | 70% | |
Saturated Fat 16g | 80% | |
Trans Fat 0g | ||
Cholesterol 304.2mg | 101% | |
Sodium 304.2mg | 13% | |
Total Carbohydrate 0g | 0% | |
Dietary Fiber 0g | 0% | |
Sugars 0g | ||
Protein 117g |
Vitamin A 0% | Vitamin C 0% |
Calcium 2% | Iron 69% |
* 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 | 16.84 µg | 702% | |
Vitamin B-6 | 2.12 mg | 125% | |
Vitamin C | 0 mg | 0% | |
Vitamin E | 0.73 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 | 45.35 g | 70% | |
Saturated Fats | 16.04 g | 80% | |
→ Butyric Acid | 0 g | - | |
→ Caproic Acid | 0 g | - | |
→ Caprylic Acid | 0 g | - | |
→ Capric Acid | 0.04 g | - | |
→ Lauric Acid | 0.04 g | - | |
→ Myristic Acid | 1.09 g | - | |
→ Palmitic Acid | 9.56 g | - | |
→ Stearic Acid | 5.27 g | - | |
→ Arachidic Acid | 0.05 g | - | |
Monounsaturated Fats | 19.05 g | - | |
→ Myristoleic Acid | 0.26 g | - | |
→ Palmitoleic Acid | 1.2 g | - | |
→ Oleic Acid | 17.56 g | - | |
→ Gadoleic Acid | 0.02 g | - | |
→ Erucic Acid | 0 g | - | |
Polyunsaturated Fats | 1.75 g | - | |
→ Linolenic Acid (18:2) | 1.33 g | - | |
→ Linolenic Acid (18:3) | 0.24 g | - | |
→ Parinaric Acid | 0 g | - | |
→ Arachidonic Acid | 0.18 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 | 116.54 g | 229% | |
→ Alanine | 7.04 g | - | |
→ Arginine | 7.85 g | - | |
→ Aspartic acid | 11.6 g | - | |
→ Cystine | 1.25 g | - | |
→ Glutamic acid | 18.66 g | - | |
→ Glycine | 5.55 g | - | |
→ Histidine | 3.76 g | 413% | |
→ Hydroxyproline | 0.53 g | - | |
→ Isoleucine | 6.01 g | 485% | |
→ Leucine | 10.29 g | 368% | |
→ Lysine | 10.92 g | 442% | |
→ Methionine | 3.3 g | 266% | |
→ Phenylalanine | 5.04 g | 234% | |
→ Proline | 4.93 g | - | |
→ Serine | 4.67 g | - | |
→ Threonine | 5.38 g | 414% | |
→ Tryptophan | 1.26 g | 382% | |
→ Tyrosine | 4.27 g | 178% | |
→ Valine | 6.29 g | 403% |
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 | 0.5 mg | 56% | |
Iron | 12.44 mg | 69% | |
Magnesium | 108.96 mg | 26% | |
Manganese | 0 mg | 0% | |
Phosphorus | 962.48 mg | 77% | |
Potassium | 1352.92 mg | 29% | |
Selenium | 90.35 µg | 164% | |
Sodium | 304.18 mg | 13% | |
Zinc | 39.41 mg | 358% |
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 | 304.18 mg | 101% |
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, Top Blade, Separable Lean And Fat, Trimmed To 0" Fat, Select, Cooked, Broiled with 908calories? A brisk walk for 197 minutes, jogging for 93 minutes, or hiking for 151 minutes will help your burn off the calories in beef, chuck, top blade, separable lean and fat, trimmed to 0" fat, select, cooked, broiled.
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 | 189 minutes |
Dancing | 165 minutes |
Golfing | 165 minutes |
Hiking | 151 minutes |
Light Gardening | 165 minutes |
Stretching | 303 minutes |
Walking - 3.5 mph | 197 minutes |
Weight Training - light workout | 252 minutes |
Aerobics | 114 minutes |
Basketball | 124 minutes |
Bicycling - 10 mph or more | 93 minutes |
Running - 5 mph | 93 minutes |
Swimming | 107 minutes |
Walking - 4.5 mph | 119 minutes |
Weight Training - vigorous workout | 124 minutes |
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Beef, Chuck, Clod Roast, Separable Lean And Fat, Trimmed To 0" Fat, Choice, Cooked, Roasted | 216 | 12.26g | 24.61g | 0g |
Beef, Chuck, Mock Tender Steak, Separable Lean And Fat, Trimmed To 0" Fat, Usda Select, Cooked, Broiled | 159 | 5.24g | 26.08g | 0g |
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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