Beef, Chuck, Top Blade, Separable Lean Only, Trimmed To 0" Fat, All Grades, Cooked, Broiled
Serving Size 1 lb
Nutritional Value and Analysis
Beef, Chuck, Top Blade, Separable Lean Only, Trimmed To 0" Fat, All Grades, Cooked, Broiled with a serving size of 1 lb has a total of 921.62 calories with 46.13 grams of fat. The serving size is equivalent to 453.6 grams of food and contains 415.17 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, 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 233% of DV
A serving of 453.6 grams of beef, chuck, top blade, separable lean only, trimmed to 0" fat, all grades, cooked, broiled has 233% of the recommended daily needs of protein.
Fat 71% of DV
A serving of 453.6 grams of beef, chuck, top blade, separable lean only, trimmed to 0" fat, all grades, cooked, broiled has 71% of the recommended daily intake of fat.
Energy 46% of DV
A serving of 453.6 grams of beef, chuck, top blade, separable lean only, trimmed to 0" fat, all grades, cooked, broiled has 46% of the recommended daily intake of energy.
Iron 71% of DV
A serving of 453.6 grams of beef, chuck, top blade, separable lean only, trimmed to 0" fat, all grades, cooked, broiled has 71% of the recommended daily needs of iron.
Phosphorus 79% of DV
A serving of 453.6 grams of beef, chuck, top blade, separable lean only, trimmed to 0" fat, all grades, cooked, broiled has 79% of the recommended daily needs of phosphorus.
Zinc 368% of DV
A serving of 453.6 grams of beef, chuck, top blade, separable lean only, trimmed to 0" fat, all grades, cooked, broiled has 368% of the recommended daily needs of zinc.
Copper 57% of DV
A serving of 453.6 grams of beef, chuck, top blade, separable lean only, trimmed to 0" fat, all grades, cooked, broiled has 57% of the recommended daily needs of copper.
Selenium 165% of DV
A serving of 453.6 grams of beef, chuck, top blade, separable lean only, trimmed to 0" fat, all grades, cooked, broiled has 165% of the recommended daily needs of selenium.
Thiamin 47% of DV
A serving of 453.6 grams of beef, chuck, top blade, separable lean only, trimmed to 0" fat, all grades, cooked, broiled has 47% of the recommended daily needs of thiamin.
Riboflavin 80% of DV
A serving of 453.6 grams of beef, chuck, top blade, separable lean only, trimmed to 0" fat, all grades, cooked, broiled has 80% of the recommended daily needs of riboflavin.
Niacin 108% of DV
A serving of 453.6 grams of beef, chuck, top blade, separable lean only, trimmed to 0" fat, all grades, cooked, broiled has 108% of the recommended daily needs of niacin.
Vitamin B-6 104% of DV
A serving of 453.6 grams of beef, chuck, top blade, separable lean only, trimmed to 0" fat, all grades, cooked, broiled has 104% of the recommended daily needs of vitamin b-6.
Vitamin B-12 675% of DV
A serving of 453.6 grams of beef, chuck, top blade, separable lean only, trimmed to 0" fat, all grades, cooked, broiled has 675% of the recommended daily needs of vitamin b-12.
Choline 82% of DV
A serving of 453.6 grams of beef, chuck, top blade, separable lean only, trimmed to 0" fat, all grades, cooked, broiled has 82% of the recommended daily needs of choline.
Tryptophan 388% of DV
A serving of 453.6 grams of beef, chuck, top blade, separable lean only, trimmed to 0" fat, all grades, cooked, broiled has 388% of the recommended daily needs of tryptophan.
Threonine 422% of DV
A serving of 453.6 grams of beef, chuck, top blade, separable lean only, trimmed to 0" fat, all grades, cooked, broiled has 422% of the recommended daily needs of threonine.
Isoleucine 494% of DV
A serving of 453.6 grams of beef, chuck, top blade, separable lean only, trimmed to 0" fat, all grades, cooked, broiled has 494% of the recommended daily needs of isoleucine.
Leucine 375% of DV
A serving of 453.6 grams of beef, chuck, top blade, separable lean only, trimmed to 0" fat, all grades, cooked, broiled has 375% of the recommended daily needs of leucine.
Lysine 451% of DV
A serving of 453.6 grams of beef, chuck, top blade, separable lean only, trimmed to 0" fat, all grades, cooked, broiled has 451% of the recommended daily needs of lysine.
Methionine 271% of DV
A serving of 453.6 grams of beef, chuck, top blade, separable lean only, trimmed to 0" fat, all grades, cooked, broiled has 271% of the recommended daily needs of methionine.
Phenylalanine 239% of DV
A serving of 453.6 grams of beef, chuck, top blade, separable lean only, trimmed to 0" fat, all grades, cooked, broiled has 239% of the recommended daily needs of phenylalanine.
Tyrosine 181% of DV
A serving of 453.6 grams of beef, chuck, top blade, separable lean only, trimmed to 0" fat, all grades, cooked, broiled has 181% of the recommended daily needs of tyrosine.
Valine 412% of DV
A serving of 453.6 grams of beef, chuck, top blade, separable lean only, trimmed to 0" fat, all grades, cooked, broiled has 412% of the recommended daily needs of valine.
Histidine 420% of DV
A serving of 453.6 grams of beef, chuck, top blade, separable lean only, trimmed to 0" fat, all grades, cooked, broiled has 420% of the recommended daily needs of histidine.
Cholesterol 91% of DV
A serving of 453.6 grams of beef, chuck, top blade, separable lean only, trimmed to 0" fat, all grades, cooked, broiled has 91% of the recommended daily intake of cholesterol.
Saturated Fats 74% of DV
A serving of 453.6 grams of beef, chuck, top blade, separable lean only, trimmed to 0" fat, all grades, cooked, broiled has 74% of the recommended daily intake of saturated fats.
Nutrition Facts
Serving Size 1 lb (454 g)
| Amount Per Serving | ||
|---|---|---|
| Calories 921.62 | Calories from Fat 415 | |
| % Daily Value* | ||
| Total Fat 46.1g | 71% | |
| Saturated Fat 14.8g | 74% | |
| Trans Fat 0g | ||
| Cholesterol 272.4mg | 91% | |
| Sodium 308.7mg | 13% | |
| Total Carbohydrate 0g | 0% | |
| Dietary Fiber 0g | 0% | |
| Sugars 0g | ||
| Protein 119g | ||
| Vitamin A 0% | Vitamin C 0% |
| Calcium 2% | Iron 71% |
* 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 | 16.21 µg | 675% | |
| Vitamin B-6 | 1.76 mg | 104% | |
| 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 | 46.13 g | 71% | |
| Saturated Fats | 14.76 g | 74% | |
| → Butyric Acid | 0 g | - | |
| → Caproic Acid | 0 g | - | |
| → Caprylic Acid | 0 g | - | |
| → Lauric Acid | 0.03 g | - | |
| → Myristic Acid | 0.91 g | - | |
| → Palmitic Acid | 8.67 g | - | |
| → Stearic Acid | 5.05 g | - | |
| → Arachidic Acid | 0.1 g | - | |
| Monounsaturated Fats | 21.58 g | - | |
| → Myristoleic Acid | 0.33 g | - | |
| → Palmitoleic Acid | 1.12 g | - | |
| → Oleic Acid | 20.13 g | - | |
| Polyunsaturated Fats | 1.68 g | - | |
| → Linolenic Acid (18:2) | 1.35 g | - | |
| → Linolenic Acid (18:3) | 0.17 g | - | |
| → Parinaric Acid | 0 g | - | |
| → Arachidonic Acid | 0.15 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 | 118.63 g | 233% | |
| → Alanine | 7.17 g | - | |
| → Arginine | 7.99 g | - | |
| → Aspartic acid | 11.83 g | - | |
| → Cystine | 1.28 g | - | |
| → Glutamic acid | 19.02 g | - | |
| → Glycine | 5.64 g | - | |
| → Histidine | 3.82 g | 420% | |
| → Hydroxyproline | 0.55 g | - | |
| → Isoleucine | 6.12 g | 494% | |
| → Leucine | 10.49 g | 375% | |
| → Lysine | 11.13 g | 451% | |
| → Methionine | 3.36 g | 271% | |
| → Phenylalanine | 5.14 g | 239% | |
| → Proline | 5.02 g | - | |
| → Serine | 4.76 g | - | |
| → Threonine | 5.48 g | 422% | |
| → Tryptophan | 1.28 g | 388% | |
| → Tyrosine | 4.35 g | 181% | |
| → Valine | 6.42 g | 412% |
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 | 0.51 mg | 57% | |
| Iron | 12.76 mg | 71% | |
| Magnesium | 108.96 mg | 26% | |
| Phosphorus | 985.18 mg | 79% | |
| Potassium | 1380.16 mg | 29% | |
| Selenium | 90.8 µg | 165% | |
| Sodium | 308.72 mg | 13% | |
| Zinc | 40.5 mg | 368% |
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 | 272.4 mg | 91% |
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 Only, Trimmed To 0" Fat, All Grades, Cooked, Broiled with 921.62calories? A brisk walk for 200 minutes, jogging for 94 minutes, or hiking for 154 minutes will help your burn off the calories in beef, chuck, top blade, separable lean only, trimmed to 0" fat, all grades, 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 | 192 minutes |
| Dancing | 168 minutes |
| Golfing | 168 minutes |
| Hiking | 154 minutes |
| Light Gardening | 168 minutes |
| Stretching | 307 minutes |
| Walking - 3.5 mph | 200 minutes |
| Weight Training - light workout | 256 minutes |
| Aerobics | 115 minutes |
| Basketball | 126 minutes |
| Bicycling - 10 mph or more | 94 minutes |
| Running - 5 mph | 94 minutes |
| Swimming | 108 minutes |
| Walking - 4.5 mph | 121 minutes |
| Weight Training - vigorous workout | 126 minutes |
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| Beef, Chuck, Clod Roast, Separable Lean Only, Trimmed To 1/4" Fat, All Grades, Raw | 129 | 5.02g | 19.63g | 0g |
| Beef, Chuck, Clod Steak, Separable Lean Only, Trimmed To 1/4" Fat, All Grades, Cooked, Braised | 189 | 7.04g | 29.34g | 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