번역이 아직 준비되지 않아 원문을 표시합니다.
Beef Products

Beef, chuck, top blade, separable lean only, trimmed to 0" fat, all grades, cooked, broiled

100 g 기준 · USDA FoodData Central — SR Legacy (April 2018)

g
Beef Products
식품 분류의 예시 사진이며, 해당 식품 자체의 사진은 아닙니다. Gurman chef · CC BY-SA 4.0 · Wikimedia Commons

영양 정보

선택한 무게에 해당하는 수치

203kcal칼로리
26.1g단백질
0g탄수화물
10.2g지방
식이섬유0 g
당류0 g
나트륨68 mg
Calcium7 mg
Iron2.8 mg
Potassium304 mg
Vitamin C0 mg
Water62.7 g
확인 가능한 모든 영양소+
영양소함량
Water62.72 G
Energy203 KCAL
Energy850 kJ
Protein26.13 G
Total lipid (fat)10.16 G
Ash1.1 G
Carbohydrate, by difference0 G
Fiber, total dietary0 G
Sugars, Total0 G
Calcium, Ca7 MG
Iron, Fe2.81 MG
Magnesium, Mg24 MG
Phosphorus, P217 MG
Potassium, K304 MG
Sodium, Na68 MG
Zinc, Zn8.92 MG
Copper, Cu0.112 MG
Selenium, Se20 UG
Vitamin C, total ascorbic acid0 MG
Thiamin0.124 MG
Riboflavin0.23 MG
Niacin3.821 MG
Vitamin B-60.387 MG
Folate, total8 UG
Folic acid0 UG
Folate, food8 UG
Folate, DFE8 UG
Choline, total99.5 MG
Vitamin B-123.57 UG
Vitamin B-12, added0 UG
Vitamin A, RAE0 UG
Retinol0 UG
Carotene, beta0 UG
Carotene, alpha0 UG
Cryptoxanthin, beta0 UG
Vitamin A, IU0 IU
Lycopene0 UG
Lutein + zeaxanthin0 UG
Vitamin E (alpha-tocopherol)0.17 MG
Vitamin E, added0 MG
Fatty acids, total saturated3.25 G
SFA 4:00 G
SFA 6:00 G
SFA 8:00 G
SFA 12:00.006 G
SFA 14:00.2 G
SFA 16:01.91 G
SFA 18:01.112 G
SFA 20:00.022 G
Fatty acids, total monounsaturated4.753 G
MUFA 14:10.072 G
MUFA 16:10.247 G
MUFA 18:14.434 G
Fatty acids, total polyunsaturated0.369 G
PUFA 18:20.297 G
PUFA 18:30.038 G
PUFA 18:40 G
PUFA 20:40.034 G
Cholesterol60 MG
Tryptophan0.282 G
Threonine1.208 G
Isoleucine1.349 G
Leucine2.31 G
Lysine2.452 G
Methionine0.741 G
Cystine0.281 G
Phenylalanine1.133 G
Tyrosine0.958 G
Valine1.413 G
Arginine1.761 G
Histidine0.842 G
Alanine1.579 G
Aspartic acid2.605 G
Glutamic acid4.189 G
Glycine1.242 G
Proline1.105 G
Serine1.048 G
Hydroxyproline0.121 G
Alcohol, ethyl0 G
Caffeine0 MG
Theobromine0 MG

과거 시점의 원자료입니다. 누락된 값은 0이 아닌 정보 없음으로 표시합니다.

출처: USDA FoodData Central — SR Legacy (April 2018)원자료 보기 ↗