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beef and beef products in the USDA National Nutrient Database for Standard Reference (SR) and to assure that estimates of nutrient data are current and accurate. Methods And Procedures
30 gru 2019 · According to the USDA, a 3-ounce serving of braised or boiled pot roast has the following nutritional breakdown: Nutrients of note include 2.7 milligrams iron, 174.6 milligrams phosphorus, 195.6 milligrams potassium, 7.6 milligrams zinc, 19.9 micrograms of selenium and 231 milligrams of cholesterol.
The USDA Nutrient Data Set for Retail Beef Cuts provides retailers with a tool to obtain the most accurate beef nutrient data for the purpose of on-pack nutrition labeling. This data set focuses on the beef cuts identified by the USDA Food Safety and Inspection Service (FSIS) for nutrition
purpose of on-pack nutrition labeling. This data set focuses on the beef cuts identified by the USDA Food Safety and Inspection Service (FSIS) for nutrition labeling and, in addition, some new Beef Value Cuts. Introduction Since 1997, nutrient composition data for beef products in the USDA National Nutrient Database
22 lut 2016 · Calories and other nutrition information for Beef, chuck, under blade pot roast, boneless, separable lean only, trimmed to 0" fat, all grades, cooked, braised - 1 roast from USDA.
22 lut 2016 · Calories and other nutrition information for Beef, chuck, under blade pot roast or steak, boneless, separable lean and fat, trimmed to 0" fat, choice, raw - 3 oz from USDA.
A pie chart showing the macro nutrient components for Beef Chuck Pot Roast (Trimmed to 0 inch fat). This food consists of 58.9% water, 33.4% protein, 0% carbs, 7.7% fat, and 0% alcohol.
