Beef, Chuck, Under Blade Pot Roast, Boneless, Separable Lean Only, Trimmed To 0" Fat, All Grades, Cooked, Braised
Serving Size 1 roast
Nutritional Value and Analysis
Beef, Chuck, Under Blade Pot Roast, Boneless, Separable Lean Only, Trimmed To 0" Fat, All Grades, Cooked, Braised with a serving size of 1 roast has a total of 1397.52 calories with 67.68 grams of fat. The serving size is equivalent to 647 grams of food and contains 609.12 calories from fat. This item is classified as beef products foods.
This food is a good source of protein, iron, magnesium, phosphorus, potassium, 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 387% of DV
A serving of 647 grams of beef, chuck, under blade pot roast, boneless, separable lean only, trimmed to 0" fat, all grades, cooked, braised has 387% of the recommended daily needs of protein.
Fat 104% of DV
A serving of 647 grams of beef, chuck, under blade pot roast, boneless, separable lean only, trimmed to 0" fat, all grades, cooked, braised has 104% of the recommended daily intake of fat.
Energy 70% of DV
A serving of 647 grams of beef, chuck, under blade pot roast, boneless, separable lean only, trimmed to 0" fat, all grades, cooked, braised has 70% of the recommended daily intake of energy.
Iron 115% of DV
A serving of 647 grams of beef, chuck, under blade pot roast, boneless, separable lean only, trimmed to 0" fat, all grades, cooked, braised has 115% of the recommended daily needs of iron.
Magnesium 34% of DV
A serving of 647 grams of beef, chuck, under blade pot roast, boneless, separable lean only, trimmed to 0" fat, all grades, cooked, braised has 34% of the recommended daily needs of magnesium.
Phosphorus 107% of DV
A serving of 647 grams of beef, chuck, under blade pot roast, boneless, separable lean only, trimmed to 0" fat, all grades, cooked, braised has 107% of the recommended daily needs of phosphorus.
Potassium 42% of DV
A serving of 647 grams of beef, chuck, under blade pot roast, boneless, separable lean only, trimmed to 0" fat, all grades, cooked, braised has 42% of the recommended daily needs of potassium.
Zinc 666% of DV
A serving of 647 grams of beef, chuck, under blade pot roast, boneless, separable lean only, trimmed to 0" fat, all grades, cooked, braised has 666% of the recommended daily needs of zinc.
Copper 72% of DV
A serving of 647 grams of beef, chuck, under blade pot roast, boneless, separable lean only, trimmed to 0" fat, all grades, cooked, braised has 72% of the recommended daily needs of copper.
Selenium 418% of DV
A serving of 647 grams of beef, chuck, under blade pot roast, boneless, separable lean only, trimmed to 0" fat, all grades, cooked, braised has 418% of the recommended daily needs of selenium.
Thiamin 38% of DV
A serving of 647 grams of beef, chuck, under blade pot roast, boneless, separable lean only, trimmed to 0" fat, all grades, cooked, braised has 38% of the recommended daily needs of thiamin.
Riboflavin 123% of DV
A serving of 647 grams of beef, chuck, under blade pot roast, boneless, separable lean only, trimmed to 0" fat, all grades, cooked, braised has 123% of the recommended daily needs of riboflavin.
Niacin 157% of DV
A serving of 647 grams of beef, chuck, under blade pot roast, boneless, separable lean only, trimmed to 0" fat, all grades, cooked, braised has 157% of the recommended daily needs of niacin.
Pantothenic Acid 98% of DV
A serving of 647 grams of beef, chuck, under blade pot roast, boneless, separable lean only, trimmed to 0" fat, all grades, cooked, braised has 98% of the recommended daily needs of pantothenic acid.
Vitamin B-6 121% of DV
A serving of 647 grams of beef, chuck, under blade pot roast, boneless, separable lean only, trimmed to 0" fat, all grades, cooked, braised has 121% of the recommended daily needs of vitamin b-6.
Vitamin B-12 914% of DV
A serving of 647 grams of beef, chuck, under blade pot roast, boneless, separable lean only, trimmed to 0" fat, all grades, cooked, braised has 914% of the recommended daily needs of vitamin b-12.
Choline 114% of DV
A serving of 647 grams of beef, chuck, under blade pot roast, boneless, separable lean only, trimmed to 0" fat, all grades, cooked, braised has 114% of the recommended daily needs of choline.
Tryptophan 685% of DV
A serving of 647 grams of beef, chuck, under blade pot roast, boneless, separable lean only, trimmed to 0" fat, all grades, cooked, braised has 685% of the recommended daily needs of tryptophan.
Threonine 688% of DV
A serving of 647 grams of beef, chuck, under blade pot roast, boneless, separable lean only, trimmed to 0" fat, all grades, cooked, braised has 688% of the recommended daily needs of threonine.
Isoleucine 698% of DV
A serving of 647 grams of beef, chuck, under blade pot roast, boneless, separable lean only, trimmed to 0" fat, all grades, cooked, braised has 698% of the recommended daily needs of isoleucine.
Leucine 584% of DV
A serving of 647 grams of beef, chuck, under blade pot roast, boneless, separable lean only, trimmed to 0" fat, all grades, cooked, braised has 584% of the recommended daily needs of leucine.
Lysine 720% of DV
A serving of 647 grams of beef, chuck, under blade pot roast, boneless, separable lean only, trimmed to 0" fat, all grades, cooked, braised has 720% of the recommended daily needs of lysine.
Methionine 465% of DV
A serving of 647 grams of beef, chuck, under blade pot roast, boneless, separable lean only, trimmed to 0" fat, all grades, cooked, braised has 465% of the recommended daily needs of methionine.
Phenylalanine 359% of DV
A serving of 647 grams of beef, chuck, under blade pot roast, boneless, separable lean only, trimmed to 0" fat, all grades, cooked, braised has 359% of the recommended daily needs of phenylalanine.
Tyrosine 292% of DV
A serving of 647 grams of beef, chuck, under blade pot roast, boneless, separable lean only, trimmed to 0" fat, all grades, cooked, braised has 292% of the recommended daily needs of tyrosine.
Valine 586% of DV
A serving of 647 grams of beef, chuck, under blade pot roast, boneless, separable lean only, trimmed to 0" fat, all grades, cooked, braised has 586% of the recommended daily needs of valine.
Histidine 716% of DV
A serving of 647 grams of beef, chuck, under blade pot roast, boneless, separable lean only, trimmed to 0" fat, all grades, cooked, braised has 716% of the recommended daily needs of histidine.
Cholesterol 224% of DV
A serving of 647 grams of beef, chuck, under blade pot roast, boneless, separable lean only, trimmed to 0" fat, all grades, cooked, braised has 224% of the recommended daily intake of cholesterol.
Saturated Fats 129% of DV
A serving of 647 grams of beef, chuck, under blade pot roast, boneless, separable lean only, trimmed to 0" fat, all grades, cooked, braised has 129% of the recommended daily intake of saturated fats.
Nutrition Facts
Serving Size 1 roast (647 g)
| Amount Per Serving | ||
|---|---|---|
| Calories 1397.52 | Calories from Fat 609 | |
| % Daily Value* | ||
| Total Fat 67.7g | 104% | |
| Saturated Fat 25.9g | 129% | |
| Trans Fat 2.78g | ||
| Cholesterol 672.9mg | 224% | |
| Sodium 420.6mg | 18% | |
| Total Carbohydrate 0g | 0% | |
| Dietary Fiber 0g | 0% | |
| Sugars 0g | ||
| Protein 198g | ||
| Vitamin A 1% | Vitamin C 0% |
| Calcium 7% | Iron 115% |
* Percent Daily Values are based on a 2,000 calorie diet.
Vitamins
| Nutrient | Amount | DV % | |
|---|---|---|---|
| Vitamin A | 38.82 IU | 1% | |
| → Vitamin A, RAE | 12.94 µg | 1% | |
| → Alpha Carotene | 0 µg | - | |
| → Beta Carotene | 0 µg | - | |
| → Beta Cryptoxanthin | 0 µg | - | |
| → Lutein + zeaxanthin | 0 µg | - | |
| → Lycopene | 0 µg | - | |
| Vitamin B-12 | 21.93 µg | 914% | |
| Vitamin B-6 | 2.06 mg | 121% | |
| Vitamin C | 0 mg | 0% | |
| Vitamin D | 32.35 IU | 8% | |
| → Vitamin D3 | 0.65 µg | - | |
| Vitamin E | 0.52 mg | 3% | |
| Vitamin K | 10.35 µg | 9% |
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 | 67.68 g | 104% | |
| Saturated Fats | 25.89 g | 129% | |
| → Butyric Acid | 0 g | - | |
| → Caproic Acid | 0 g | - | |
| → Caprylic Acid | 0 g | - | |
| → Capric Acid | 0 g | - | |
| → Lauric Acid | 0 g | - | |
| → Myristic Acid | 1.59 g | - | |
| → Palmitic Acid | 14.64 g | - | |
| → Stearic Acid | 8.79 g | - | |
| → Arachidic Acid | 0.03 g | - | |
| → Lignoceric Acid | 0.08 g | - | |
| Monounsaturated Fats | 32.79 g | - | |
| → Myristoleic Acid | 0.36 g | - | |
| → Palmitoleic Acid | 2.22 g | - | |
| → Heptadecenoic Acid | 0.76 g | - | |
| → Oleic Acid | 29.45 g | - | |
| → Gadoleic Acid | 0.16 g | - | |
| → Erucic Acid | 0 g | - | |
| Polyunsaturated Fats | 3.36 g | - | |
| → Linolenic Acid (18:2) | 2.8 g | - | |
| → Linolenic Acid (18:3) | 0.12 g | - | |
| → Alpha-linolenic Acid | 0.12 g | - | |
| → Parinaric Acid | 0 g | - | |
| → Eicosadienoic Acid (20:2) | 0.01 g | - | |
| → Arachidonic Acid | 0.41 g | - | |
| → Eicosapentaenoic Acid (EPA) | 0.02 g | - | |
| → Docosapentaenoic Acid (DPA) | 0 g | - | |
| → Docosahexaenoic Acid (DHA) | 0.01 g | - | |
| Trans Fats | 2.78 g | 14% | |
| Total trans-monoenoic | 2.78 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 | 197.59 g | 387% | |
| → Alanine | 11.42 g | - | |
| → Arginine | 13.29 g | - | |
| → Aspartic acid | 18.19 g | - | |
| → Cystine | 2.1 g | - | |
| → Glutamic acid | 32.18 g | - | |
| → Glycine | 8.8 g | - | |
| → Histidine | 6.52 g | 716% | |
| → Hydroxyproline | 1 g | - | |
| → Isoleucine | 8.65 g | 698% | |
| → Leucine | 16.36 g | 584% | |
| → Lysine | 17.78 g | 720% | |
| → Methionine | 5.76 g | 465% | |
| → Phenylalanine | 7.71 g | 359% | |
| → Proline | 8.13 g | - | |
| → Serine | 7.76 g | - | |
| → Threonine | 8.95 g | 688% | |
| → Tryptophan | 2.26 g | 685% | |
| → Tyrosine | 7.01 g | 292% | |
| → Valine | 9.14 g | 586% |
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 | 90.58 mg | 7% | |
| Copper | 0.65 mg | 72% | |
| Iron | 20.64 mg | 115% | |
| Magnesium | 142.34 mg | 34% | |
| Manganese | 0.1 mg | 4% | |
| Phosphorus | 1332.82 mg | 107% | |
| Potassium | 1979.82 mg | 42% | |
| Selenium | 229.69 µg | 418% | |
| Sodium | 420.55 mg | 18% | |
| Zinc | 73.24 mg | 666% |
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 | 672.88 mg | 224% |
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, Under Blade Pot Roast, Boneless, Separable Lean Only, Trimmed To 0" Fat, All Grades, Cooked, Braised with 1397.52calories? A brisk walk for 304 minutes, jogging for 143 minutes, or hiking for 233 minutes will help your burn off the calories in beef, chuck, under blade pot roast, boneless, separable lean only, 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 | 291 minutes |
| Dancing | 254 minutes |
| Golfing | 254 minutes |
| Hiking | 233 minutes |
| Light Gardening | 254 minutes |
| Stretching | 466 minutes |
| Walking - 3.5 mph | 304 minutes |
| Weight Training - light workout | 388 minutes |
| Aerobics | 175 minutes |
| Basketball | 191 minutes |
| Bicycling - 10 mph or more | 143 minutes |
| Running - 5 mph | 143 minutes |
| Swimming | 164 minutes |
| Walking - 4.5 mph | 184 minutes |
| Weight Training - vigorous workout | 191 minutes |
Similar Food Items to Beef, Chuck, Under Blade Pot Roast, Boneless, Separable Lean Only, Trimmed To 0" Fat, All Grades, Cooked, Braised
| Name | Calories | Total Fat | Proteins | Carbohydrates |
|---|---|---|---|---|
| Beef, Rib Eye, Small End (ribs 10-12), Separable Lean Only, Trimmed To 0" Fat, Select, Raw | 149 | 6.57g | 21.17g | 0g |
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