Beef, chuck for stew, separable lean and fat, all grades, cooked, braised
Nutrition facts per 100 g and per portion, with the source of every value.
Per 100 g
- 191 kcalEnergy
- 32.41 gProtein
- 6.82 gFat
- 0 gCarbohydrate
| Nutrient | Per 100 g | 3 oz | Source field |
|---|---|---|---|
| Energy | 191 kcal | 162 kcal | 1008 Energy |
| Energy (kJ) | 799 kJ | 679 kJ | 1062 Energy |
| Protein | 32.41 g | 27.5 g | 1003 Protein |
| Fat | 6.82 g | 5.8 g | 1004 Total lipid (fat) |
| Saturated fatty acids | 2.8 g | 2.4 g | 1258 Fatty acids, total saturated |
| Monounsaturated fatty acids | 3.5 g | 3 g | 1292 Fatty acids, total monounsaturated |
| Polyunsaturated fatty acids | 0.45 g | 0.38 g | 1293 Fatty acids, total polyunsaturated |
| Trans fatty acids | 0.366 g | 0.31 g | 1257 Fatty acids, total trans |
| Cholesterol | 99 mg | 84 mg | 1253 Cholesterol |
| Carbohydrate | 0 g | 0 g | 1005 Carbohydrate, by difference |
| Sugars | 0 g | 0 g | 2000 Total Sugars |
| Dietary fibre | 0 g | 0 g | 1079 Fiber, total dietary |
| Sodium | 67 mg | 57 mg | 1093 Sodium, Na |
| Potassium | 319 mg | 271 mg | 1092 Potassium, K |
| Calcium | 16 mg | 14 mg | 1087 Calcium, Ca |
| Iron | 2.96 mg | 2.5 mg | 1089 Iron, Fe |
| Water | 60.08 g | 51.1 g | 1051 Water |
| Alcohol | 0 g | 0 g | 1018 Alcohol, ethyl |
Carbohydrate is calculated by difference and includes fibre (USDA method).
Portions
| Portion | Weight | Energy (kcal) | Protein (g) | Fat (g) | Carbohydrate (g) | Sugars (g) | Dietary fibre (g) | Sodium (mg) |
|---|---|---|---|---|---|---|---|---|
| 3 oz | 85 g | 162 | 27.5 | 5.8 | 0 | 0 | 0 | 57 |
| 1 lb | 453.6 g | 866 | 147 | 30.9 | 0 | 0 | 0 | 304 |
| Guideline amount per cup of vegetable | 14 g | 27 | 4.5 | 0.95 | 0 | 0 | 0 | 9.4 |
| Quantity not specified | 14 g | 27 | 4.5 | 0.95 | 0 | 0 | 0 | 9.4 |
Per-portion values are calculated from the per-100 g values and the portion weight.
About this record
- Source
- USDA FoodData Central, SR Legacy, 2018-04
- Source record
- fdc:171203
- Published
- 2019-04-01
- Retrieved
- 2026-10-10
- Food group
- Meat
- Preparation
- cooked
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, SR Legacy 2018-04.
Names in other languages
- English: Beef, chuck for stew, separable lean and fat, all grades, cooked, braised (official name from the source)
- Français: Bœuf, paleron pour ragoût, maigre et gras séparables, toutes catégories, cuit, braisé (machine-translated, confirmed by a second independent pass)
- Deutsch: Rind, Schulter für Eintopf, Muskelfleisch und Fett, alle Handelsklassen, gegart, geschmort (machine-translated, confirmed by a second independent pass)
- Italiano: Manzo, spalla per spezzatino, parte magra e grasso separabili, tutte le categorie, cotto, brasato (machine-translated, confirmed by a second independent pass)
- Español: Ternera, aguja para guisar, magro y grasa separables, todas las categorías, cocinada, estofada (machine-translated, confirmed by a second independent pass)
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Get this by API
The same record, with provenance on every value, from the NutrientGraph API:
curl -s "https://api.nutrientgraph.com/v1/food/foods/fdc:171203" -H "X-API-Key: $API_KEY"Nutrition reference data copied from public food composition tables. Not medical or dietary advice.