4.5 out of 5 Beef is usually called the meat of cattle. This type of meat is very popular among gourmets and supporters of a healthy lifestyle. Dietary beef dishes are included in the diet of athletes and people watching their weight
.
Beef is widely used to prepare various culinary delights. The meat has a pleasant taste, light aroma and a decent range of nutrients. With a fairly high calorie content, beef promotes weight loss if it is boiled or baked without adding fat.
Cattle meat is used in fried, smoked, boiled, and stewed forms. It is used to make minced meat for meatballs, cutlets, dumplings, pies, meat rolls, casseroles, stews and other dishes. High-calorie beef has a beneficial effect on the body if the meat is cleaned of fat and consumed boiled.
Calorie content of beef of different types
The calorie content of beef varies depending on the cooking method.
.
The calorie content of beef is about 187 kcal per 100 g. The toughness and taste of meat is affected by the breed, age, conditions of detention, and type of food of the animal. There are 3 types of beef. The highest grade includes: fillet, breast and back parts, rump, sirloin and rump. The first grade is the shoulder and shoulder blades, flank. Second grade - hind and front shank, cut. The highest grade of meat is better suited for frying, boiling, and stewing. Rich first courses are made from first-class products. Second-class meat parts are used to prepare jelly.
The calorie content of stewed beef is 232 kcal per 100 g. Fats in the form of vegetable oil, sour cream or animal fats are often used for stewing. To reduce the calorie content of beef stew, you should use low-fat sour cream and cook the dish in the oven or slow cooker. Nutritionists advise consuming no more than 150 g of beef stew per day. For those watching their figure, low-calorie boiled beef is more suitable.
The calorie content of boiled beef is 220 kcal per 100 g. Beef is rich in proteins, which is why bodybuilders and athletes often include it in the menu. 250 g of boiled beef is equivalent in protein content to 1 liter of milk. Young beef is considered the most valuable and nutritious, as it fully saturates the body with essential amino acids. For dietary purposes, it is better not to overload meat with an abundance of spices, salt, and pepper.
Calorie content of baked beef – 177 kcal per 100 g
. Meat in the oven retains many beneficial properties and does not cause weight gain. It can be baked with vegetables, potatoes, and spicy spices.
The calorie content of fried beef is 384 kcal per 100 g. Fried food is contraindicated for obesity, high cholesterol, and diseases of the digestive system. It is believed that long-term frying kills all the nutrients of the meat, so it is better to cook it in a hot frying pan.
The calorie content of beef broth is only 4 kcal per 100 g. It contains no carbohydrates at all, 60% are proteins, 45% are fats. The minimal calorie content of beef broth makes it a dietary product. Beef first courses and broths are often included in the menu of therapeutic nutrition for various diseases. Beef broth strengthens the immune system, improves metabolism, helps with exhaustion, anemia, and loss of strength. Beef soups are indicated for poisoning and diseases of the digestive system.
Dietary beef dishes include soups, broths, and stews without the addition of animal fats. From lean beef you can make light cutlets, steamed meatballs or in the oven. To extract only beneficial properties from beef, it is better to combine it with stewed or fresh vegetables. Low-calorie boiled beef also belongs to dietary protein products
.
Calorie content of beef after heat treatment
Having bought beef of a certain calorie content, after heat treatment you can get completely different indicators. Let's find out how many calories become in beef with different methods of processing it.
- Boiled beef. Boiled beef is not too high in calories, the figures are 220 kcal/100 g of product.
- Steamed beef. Steamed meat is considered dietary and has much lower calorie content. So, steamed beef will have 185-190 kcal/per 100 g.
- Baked and stewed beef. Beef baked in the oven has a low calorie content - 177 kcal/100 g. This figure is approximately equal to that of stewed beef. Although, if you add vegetables to the meat when stewing, the calorie content of the portion will decrease significantly and will be about 100 kcal/per 100 g.
- Smoked beef. The calorie content of smoked beef varies between 100-105 kcal/100 g of product.
- Fried beef has the highest calorie content, 100 g of product contains 384 kcal.
Knowing the calorie content of meat after each type of processing, you can determine which option is most suitable for you. Our article will tell you about the intricacies of preparing beef dishes.
Beef is an integral part of our diet, which is why many people are interested in it. Among different types of meat, this particular one stands out for its low fat content - however, the weight depends on the part of the carcass used. From this article you will learn how many calories are in beef and some popular dishes made from it.
Nutritional value of beef
Experts have determined that the calorie content of beef directly depends on the presence and amount of fat. The more fat, the more caloric a piece of meat ends up being. In this regard, it is much more convenient not to display average indicators, but to analyze in detail the calorie content of each part of the carcass.
We bring to your attention a table that shows the calorie content of beef and how much protein, fat and carbohydrates are in each part of it. The parts are not ordered alphabetically, but by increasing calorie content.
From this table you can clearly see how much the amount of fat affects the final calorie content. Thus, the lightest part of a beef carcass can be considered the neck, shoulder and fillet, and the most high-calorie part is the tenderloin, trim, flank, brisket and cutlet meat.
In order to prepare a dietary dish, you need to choose those beef options that are at the top of the table. This is the leanest meat and requires especially careful preparation - otherwise it may turn out too dry.
Calorie content of steamed beef
If you steam beef, adding only salt and pepper, without using oils and fatty sauces in the marinade, then the calorie content of the dish will not change much: when preparing low-fat parts of the carcass, the nutritional value of the dish will be only 195 kcal. This is one of the easiest and most dietary methods for preparing any dish.
Calorie content of baked beef
As a rule, the shoulder portion of beef is chosen for baking. If you add only lemon juice, salt and, and bake it in foil with onions, the final calorie content of the dish will be only 111 kcal. This is another great meal option for eating while losing weight. In addition, beef cooked in this way turns out juicy and tender.
Calorie content of fried beef
For frying, choose fatty beef, otherwise it turns out too dry and tasteless. During the cooking process, as a rule, quite a lot of fat is used, which is why the final calorie content of the dish is approximately 385 kcal per 100 g of the finished product. Perhaps this is a good option for a holiday table, but by no means is it for the usual menu of a losing weight person.
You can reduce the calorie content of a dish by grilling beef, but you will have to work hard to make it juicy. In any case, if the preparation uses oil, fatty sauce or marinade, this is no longer a suitable option for those who count the calorie content of dishes and watch their figure.
4.5 out of 5
Beef is commonly called the meat of cattle. This type of meat is very popular among gourmets and supporters of a healthy lifestyle. Dietary beef dishes are included in the diet of athletes and people watching their weight
.
Beef is widely used to prepare various culinary delights. The meat has a pleasant taste, light aroma and a decent range of nutrients. With a fairly high calorie content, beef promotes weight loss if it is boiled or baked without adding fat.
Cattle meat is used in fried, smoked, boiled, and stewed forms. It is used to make minced meat for meatballs, cutlets, dumplings, pies, meat rolls, casseroles, stews and other dishes. High-calorie beef has a beneficial effect on the body if the meat is cleaned of fat and consumed boiled.
Calorie content of beef, its benefits and harms
Beef contains valuable microelements for humans: calcium, magnesium, iron, phosphorus, potassium, zinc, sodium. Beef is rich in vitamins of groups B, A, PP, C. It is useful to use it to strengthen vision, the walls of blood vessels, bones and muscles.
Beef is considered lean meat due to its low fat content. It is recommended for those who want to lose weight and for people with diabetes. Beef is especially useful for men who do heavy physical work, athletes, and active people.
Beef meat is digested much faster than plant foods, which can cause fermentation and rotting in the intestines. In moderation, beef is an excellent source of vitamins, microelements, and amino acids.
Beef should be purchased from safe places. The quality and benefits of meat depend on the diet and living conditions of the animal. If meat contains chemical additives, growth stimulants, antibiotics, or is not fresh, it can be harmful to health.
Doctors and nutritionists advise using low-calorie boiled beef and limiting fried foods, as carcinogens are formed during the frying process. It is better for children and elderly people to use meat from young animals in their diet. In adulthood, it is advisable to reduce the amount of animal products.
Popular articles
Beef is one of the most popular types of meat today. It ranks 3rd in global meat production. This is due to the low calorie content of beef, its excellent nutritional and taste qualities, as well as its delicate aroma. Beef meat is the meat of cattle. Its taste differs depending on the age of the animal. The juiciest meat is veal meat. From our article you will learn the nutritional value of fresh, lean beef, as well as boiled, fried, stewed and steamed beef.
First, let’s find out the benefits of beef and why it has gained such popularity all over the world. The first beneficial property is the content of complete protein, heme iron, which is necessary for the body to saturate cells with oxygen. The second beneficial property of beef is a large amount of minerals, which strengthen bones and muscles and improve immunity. Most of them contain selenium, potassium, sodium, magnesium, calcium and phosphorus. Collagen and elastin are present to build and strengthen interarticular ligaments.
This meat contains various vitamins: all vitamins of group B, A, C, PP. Doctors recommend including this particular meat in your diet, since the calorie content of beef, especially boiled beef, is very low compared to, for example, pork. It is also recommended to use it for people who lead an active lifestyle and go to the gym.
How to choose beef meat
Beef is widely used in cooking to prepare a variety of dishes. However, it is very important to know how to choose fresh beef and what part should be used to prepare a particular dish.
If you are preparing cutlets, roast beef, medallions or steak, then use fillet. The calorie content of such beef dishes will be small. For example, 100 grams of goulash has a nutritional value of about 150 kcal.
For baking in the oven, cooking chops or large pieces of meat over a fire, rump or rump is best suited. But brisket is ideal for stewing and frying.
Broths and soups are prepared mainly from the shoulder blade, shoulder part, and from the rump with the marrow bone. For jellied meat, the front and back shanks are often used; they contain a lot of sticky substances. The neck is ideal for broths and makes low-calorie dishes. For example, cabbage soup based on beef broth has an average calorie content of 54 kcal.
When choosing beef, pay attention to the color of the meat. It should be a rich red color. The fat layer and veins should be creamy white. Also try to touch the meat; there should be no dents left on it. If you choose frozen, also look at its color. It should be dark red and uniform.
Beef in dietary nutrition
Nutritionists advise people on a diet to include meat without fatty layers in their diet. This is explained by the fact that the calorie content of this type of beef is low.
If you are “on a diet,” then eat boiled or steamed meat. You can prepare beef stew, the calorie contents of which are listed below. Use vegetables (tomatoes, pumpkin, cucumbers) as a side dish. Beef goes well with prunes, various seasonings, and herbs.
An excellent dish for those who want to lose extra pounds: beef stew with mushrooms. Additionally, prepare mustard sauce with sour cream. The calorie content of the dish per 100 grams will be 121 kcal.
Beef calories
It is impossible to say exactly the nutritional value of beef. It all depends on the specific part of the cattle, the amount of fat, the age of the animal, and the method of raising it. The larger the fat layer in a piece of meat, the higher its calorie content. For convenience, we present a beef calorie table indicating the nutritional value of each part of the cattle.
The average caloric value of beef is 198 kcal per 100 grams. This is 10-20% less than the nutritional value of pork. In animals fed by free grazing, meat is considered more dietary.
There is also lean beef. Its calorie content is about 158 kcal per 100 grams. It also contains 22.2 g of protein and 7.1 g of fat. Lean beef is an ideal product for dietary nutrition. It is also recommended to be used to reduce cholesterol levels, for anemia, obesity and strengthen general immunity.
If you do not suffer from the above diseases, you can include medium-fat beef in your diet. The calorie content of this product is 275 kcal per 100 grams. You can use it to make minced meat, boil, stew, fry, cook cutlets, rolls, meatballs, zrazy.
Baked beef
You can bake any meat: beef, pork, lamb, chicken. The chicken will cook quickly, but more “serious” meat will take more time. Cooking baked meat is very simple. The most important thing is to choose the “right” meat and choose the right “temperature and time” baking mode.
Compound:
700 g beef, garlic, salt, pepper, spices: cumin, coriander, nutmeg, cloves, rosemary - a little of everything or your favorite spices and herbs.
Calorie content of baked beef
Energy and nutritional value of baked beef
In 100 g - 172.24 kcal, BZHU, g - 30.09 - 5.22 - 0.87
Pay attention to the high protein content and low fat content.
How to cook baked beef
Any meat can be marinated, if time permits, or not. We choose the meat that turns out soft after not very long stewing and cooking. It is important. Such meat, even baked, will also be soft, that is, it will chew well. It is also important to remember that the meat is boiled down very much (in our case, probably baked :)))) It is reduced by about 30%. And the smaller the piece, the more is lost. You put a decent piece of this in the oven, and then you take out something very small. But when you are ready for this, then everything is fine, there is a minimum of disappointments :).
Wash the meat and dry it. Peel the garlic and cut lengthwise into slices. Stuff the meat with garlic. To do this, use the tip of a knife to make a puncture, press on one side to make the hole larger and, right along the knife, insert a piece of garlic. Holding it deep with your finger, we take out the knife. And so on over the entire surface of the meat (on all sides) as often as you like the garlicky (sausage :)) taste and smell of the meat.
Salt and pepper the piece, sprinkle with various seasonings, and rub everything into the meat.
You can leave it to marinate for up to a day, or you can wrap it tightly in cling film so that the juice does not leak out when baking, put it in a frying pan (you can also put it on a baking sheet, but if the juice from the packaged meat suddenly leaks out, it will spread over the baking sheet and burn) and place in a preheated oven.
Turn the oven on to the lowest setting and leave the meat there for two to three hours. There, already in the switched off oven, keep the meat until it cools down.
The optimal baking temperature and time will need to be determined by trial and error, taking into account the capabilities of your oven.
Bon appetit!
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Calorie content of boiled beef
Boiled beef does not lose its beneficial properties. It also contains minerals, vitamins and other beneficial substances. For cooking, choose the meat of a young animal; it will have a light pink color. Plus, it should smell nice. If you see that the color of the meat is uneven, it means that it has been frozen several times.
The calorie content of boiled beef in 100 grams is 254 kcal. Lean boiled beef has a slightly lower calorie content - 175 kcal. Fatty beef contains 16.8 g of fat and 25.8 g of protein, lean beef contains 25.7 g of protein, 0.2 g of carbohydrates, 8.1 g of fat.
It is best to cook beef as follows: bring water to a boil, add meat, onion, celery, pepper. Cook for 1.5-2 hours. It's better not to add salt.
You can also steam beef. The nutritional value of steamed beef is 195 kcal. Do not use oil or sauces during cooking. You can add a little salt and pepper.
Beef Stew Calories
The calorie content of stewed beef is approximately 232 kcal per 100 grams. You can also add additional ingredients, the nutritional value will not change much. For example, the calorie content of beef stewed with onions and carrots per 100 grams is 255 kcal. Meat prepared this way turns out juicy and tender.
Baked beef is also popular. To prepare it, use the shoulder blade area, adding a little salt, pepper, and lemon juice. The calorie content of beef baked in the oven in foil per 100 grams is no more than 177 kcal.
Calorie content of fried beef
Such fried meat is absolutely not suitable for dietary, lean nutrition. To make the meat juicy, you need to choose exclusively the fatty part of the animal. In addition, oil is used for frying, which further increases the nutritional value of the dish. The calorie content of fried beef is about 385 kcal per 100 grams.
If you want grilled meat, grill it. The calorie content of such a dish does not exceed 250 kcal. A marinade or sauce will help make it truly tasty.
For your convenience, we present a table indicating the calorie content of beef per 100 grams, depending on the method of its preparation:
| Product | Calorie content | Squirrels | Fats | Carbohydrates |
| beef | 187 kcal | 18.9 g | 12.4 g | 0 g |
| lean beef | 158 kcal | 22.2 g | 7.1 g | 0 g |
| marble beef | 170 kcal | 18 g | 10 g | 0 g |
| beef stew | 232 kcal | 16.8 g | 18.3 g | 0 g |
| boiled beef | 254 kcal | 25.8 g | 16.8 g | 0 g |
| fried beef | 384 kcal | 32.7 g | 28.1 g | 0 g |
| beef cutlets | 260 kcal | 18 g | 20 g | 0 g |
| roast beef | 173 kcal | 26.4 g | 6.8 g | 0 g |
| beef entrecote | 220 kcal | 29.6 g | 11.2 g | 0 g |
The calorie content of beef depends on its fat content, the part from which the meat was cut, and the cooking method. This type of meat is considered the most beneficial for the human body and contains the least amount of fat. Veal is absorbed by the body by 90%, beef by 75-85%. The maximum health benefit comes from young meat of the highest category, which has a pleasant taste and aroma, but is distinguished by a higher cost.
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Recipe for beef in the oven. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “beef in the oven.”
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 150.5 kcal | 1684 kcal | 8.9% | 5.9% | 1119 g |
| Squirrels | 23.6 g | 76 g | 31.1% | 20.7% | 322 g |
| Fats | 5.7 g | 56 g | 10.2% | 6.8% | 982 g |
| Carbohydrates | 1 g | 219 g | 0.5% | 0.3% | 21900 g |
| Alimentary fiber | 0.3 g | 20 g | 1.5% | 1% | 6667 g |
| Water | 70 g | 2273 g | 3.1% | 2.1% | 3247 g |
| Ash | 1.686 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 0.7 mcg | 900 mcg | 0.1% | 0.1% | 128571 g |
| Retinol | 0.001 mg | ~ | |||
| Vitamin B1, thiamine | 0.107 mg | 1.5 mg | 7.1% | 4.7% | 1402 g |
| Vitamin B2, riboflavin | 0.257 mg | 1.8 mg | 14.3% | 9.5% | 700 g |
| Vitamin B4, choline | 81.76 mg | 500 mg | 16.4% | 10.9% | 612 g |
| Vitamin B5, pantothenic | 0.663 mg | 5 mg | 13.3% | 8.8% | 754 g |
| Vitamin B6, pyridoxine | 0.366 mg | 2 mg | 18.3% | 12.2% | 546 g |
| Vitamin B9, folates | 5.184 mcg | 400 mcg | 1.3% | 0.9% | 7716 g |
| Vitamin B12, cobalamin | 3.459 mcg | 3 mcg | 115.3% | 76.6% | 87 g |
| Vitamin C, ascorbic acid | 0.34 mg | 90 mg | 0.4% | 0.3% | 26471 g |
| Vitamin E, alpha tocopherol, TE | 1.794 mg | 15 mg | 12% | 8% | 836 g |
| Vitamin H, biotin | 4.121 mcg | 50 mcg | 8.2% | 5.4% | 1213 g |
| Vitamin RR, NE | 6.6387 mg | 20 mg | 33.2% | 22.1% | 301 g |
| Niacin | 0.019 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 410.75 mg | 2500 mg | 16.4% | 10.9% | 609 g |
| Calcium, Ca | 17.79 mg | 1000 mg | 1.8% | 1.2% | 5621 g |
| Silicon, Si | 0.447 mg | 30 mg | 1.5% | 1% | 6711 g |
| Magnesium, Mg | 34.14 mg | 400 mg | 8.5% | 5.6% | 1172 g |
| Sodium, Na | 189.6 mg | 1300 mg | 14.6% | 9.7% | 686 g |
| Sera, S | 271.79 mg | 1000 mg | 27.2% | 18.1% | 368 g |
| Phosphorus, P | 250.9 mg | 800 mg | 31.4% | 20.9% | 319 g |
| Chlorine, Cl | 213.03 mg | 2300 mg | 9.3% | 6.2% | 1080 g |
| Microelements | |||||
| Aluminium, Al | 35.7 mcg | ~ | |||
| Bor, B | 17.9 mcg | ~ | |||
| Iron, Fe | 3.163 mg | 18 mg | 17.6% | 11.7% | 569 g |
| Yod, I | 4.05 mcg | 150 mcg | 2.7% | 1.8% | 3704 g |
| Cobalt, Co | 8.667 mcg | 10 mcg | 86.7% | 57.6% | 115 g |
| Manganese, Mn | 0.0607 mg | 2 mg | 3% | 2% | 3295 g |
| Copper, Cu | 223.48 mcg | 1000 mcg | 22.3% | 14.8% | 447 g |
| Molybdenum, Mo | 13.362 mcg | 70 mcg | 19.1% | 12.7% | 524 g |
| Nickel, Ni | 9.974 mcg | ~ | |||
| Tin, Sn | 85.44 mcg | ~ | |||
| Rubidium, Rb | 42.5 mcg | ~ | |||
| Selenium, Se | 0.043 mcg | 55 mcg | 0.1% | 0.1% | 127907 g |
| Fluorine, F | 73.88 mcg | 4000 mcg | 1.8% | 1.2% | 5414 g |
| Chromium, Cr | 9.43 mcg | 50 mcg | 18.9% | 12.6% | 530 g |
| Zinc, Zn | 3.9044 mg | 12 mg | 32.5% | 21.6% | 307 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.043 g | ~ | |||
| Mono- and disaccharides (sugars) | 1 g | max 100 g | |||
| Glucose (dextrose) | 0.126 g | ~ | |||
| Sucrose | 0.631 g | ~ | |||
| Fructose | 0.117 g | ~ | |||
| Essential amino acids | 0.028 g | ~ | |||
| Arginine* | 0.016 g | ~ | |||
| Valin | 0.002 g | ~ | |||
| Histidine* | 0.001 g | ~ | |||
| Isoleucine | 0.004 g | ~ | |||
| Leucine | 0.005 g | ~ | |||
| Lysine | 0.006 g | ~ | |||
| Methionine | 0.001 g | ~ | |||
| Methionine + Cysteine | 0.002 g | ~ | |||
| Threonine | 0.004 g | ~ | |||
| Tryptophan | 0.002 g | ~ | |||
| Phenylalanine | 0.004 g | ~ | |||
| Phenylalanine+Tyrosine | 0.007 g | ~ | |||
| Nonessential amino acids | 0.064 g | ~ | |||
| Alanin | 0.006 g | ~ | |||
| Aspartic acid | 0.007 g | ~ | |||
| Glycine | 0.004 g | ~ | |||
| Glutamic acid | 0.021 g | ~ | |||
| Proline | 0.003 g | ~ | |||
| Serin | 0.003 g | ~ | |||
| Tyrosine | 0.003 g | ~ | |||
| Cysteine | 0.001 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 3.64 mg | max 300 mg | |||
| beta sitosterol | 4.733 mg | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.3 g | max 18.7 g | |||
| 16:0 Palmitinaya | 0.163 g | ~ | |||
| 18:0 Stearic | 0.102 g | ~ | |||
| 20:0 Arakhinovaya | 0.007 g | ~ | |||
| 22:0 Begenovaya | 0.017 g | ~ | |||
| Monounsaturated fatty acids | 0.594 g | min 16.8 g | 3.5% | 2.3% | |
| 16:1 Palmitoleic | 0.003 g | ~ | |||
| 18:1 Oleic (omega-9) | 0.589 g | ~ | |||
| Polyunsaturated fatty acids | 1.587 g | from 11.2 to 20.6 g | 14.2% | 9.4% | |
| 18:2 Linolevaya | 1.429 g | ~ | |||
| Omega-6 fatty acids | 1.4 g | from 4.7 to 16.8 g | 29.8% | 19.8% |
The energy value of beef in the oven is 150.5 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Composition and calorie content of meat
Beef is allowed to be eaten if you have high cholesterol, as this type of meat contains a large amount of fat. It is recommended to use the product if you have a lack of iron in the blood or are overweight. With its regular use, protein and iron are quickly absorbed, and the body's cells stop experiencing oxygen starvation.
The meat contains:
- vitamins E, B, PP, C;
- potassium;
- cobalt;
- zinc;
- sodium;
- phosphorus;
- magnesium.
You can eat beef raw, boiled, fried, stewed or steamed. It is great for first and second courses, combined with vegetables, herbs, and dried fruits. Young meat cooks quickly, has a pleasant taste, and is softer than older meat.
Calorie content of the product per 100 g depending on the part and type of preparation:
| Type of meat | Total energy value, kcal |
| By heat treatment method | |
| Grilled meat | 385 |
| Steamed beef | 190 |
| Cooked meat | 255 |
| Canned stewed meat | 233 |
| Raw beef | 188 |
| By part of the carcass | |
| Pashina | 225 |
| Tenderloin | 220 |
| Brisket | 218 |
| Diet beef (no fat) | 160 |
| Rump | 140 |
| Spatula | 137 |
| Ribs | 360 |
If you compare beef with pork, the calorie content of the latter is almost 2 times higher. 100 g of raw pork contains 260 kilocalories. Such meat cannot be called dietary; even the leanest piece will contain about 165 kcal.
Recipe: Beef baked in the oven in foil. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “Beef baked in the oven in foil.”
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 242.3 kcal | 1684 kcal | 14.4% | 5.9% | 695 g |
| Squirrels | 15.3 g | 76 g | 20.1% | 8.3% | 497 g |
| Fats | 18.1 g | 56 g | 32.3% | 13.3% | 309 g |
| Carbohydrates | 4.5 g | 219 g | 2.1% | 0.9% | 4867 g |
| Organic acids | 0.1 g | ~ | |||
| Alimentary fiber | 1.1 g | 20 g | 5.5% | 2.3% | 1818 |
| Water | 64.2 g | 2273 g | 2.8% | 1.2% | 3540 g |
| Ash | 1.621 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 1.6 mcg | 900 mcg | 0.2% | 0.1% | 56250 g |
| Retinol | 0.002 mg | ~ | |||
| Vitamin B1, thiamine | 0.048 mg | 1.5 mg | 3.2% | 1.3% | 3125 g |
| Vitamin B2, riboflavin | 0.118 mg | 1.8 mg | 6.6% | 2.7% | 1525 g |
| Vitamin B4, choline | 56.78 mg | 500 mg | 11.4% | 4.7% | 881 g |
| Vitamin B5, pantothenic | 0.391 mg | 5 mg | 7.8% | 3.2% | 1279 g |
| Vitamin B6, pyridoxine | 0.243 mg | 2 mg | 12.2% | 5% | 823 g |
| Vitamin B9, folates | 4.321 mcg | 400 mcg | 1.1% | 0.5% | 9257 g |
| Vitamin B12, cobalamin | 1.992 mcg | 3 mcg | 66.4% | 27.4% | 151 g |
| Vitamin C, ascorbic acid | 1.49 mg | 90 mg | 1.7% | 0.7% | 6040 g |
| Vitamin E, alpha tocopherol, TE | 2.821 mg | 15 mg | 18.8% | 7.8% | 532 g |
| Vitamin H, biotin | 2.638 mcg | 50 mcg | 5.3% | 2.2% | 1895 |
| Vitamin K, phylloquinone | 0.1 mcg | 120 mcg | 0.1% | 120000 g | |
| Vitamin RR, NE | 6.4723 mg | 20 mg | 32.4% | 13.4% | 309 g |
| Niacin | 3.858 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 305.74 mg | 2500 mg | 12.2% | 5% | 818 g |
| Calcium, Ca | 22.59 mg | 1000 mg | 2.3% | 0.9% | 4427 g |
| Silicon, Si | 1.604 mg | 30 mg | 5.3% | 2.2% | 1870 |
| Magnesium, Mg | 22.39 mg | 400 mg | 5.6% | 2.3% | 1787 |
| Sodium, Na | 286.14 mg | 1300 mg | 22% | 9.1% | 454 g |
| Sera, S | 199.42 mg | 1000 mg | 19.9% | 8.2% | 501 g |
| Phosphorus, P | 165.5 mg | 800 mg | 20.7% | 8.5% | 483 g |
| Chlorine, Cl | 352.93 mg | 2300 mg | 15.3% | 6.3% | 652 g |
| Microelements | |||||
| Aluminium, Al | 128.3 mcg | ~ | |||
| Bor, B | 64.2 mcg | ~ | |||
| Iron, Fe | 2.443 mg | 18 mg | 13.6% | 5.6% | 737 g |
| Yod, I | 3.35 mcg | 150 mcg | 2.2% | 0.9% | 4478 g |
| Cobalt, Co | 7.099 mcg | 10 mcg | 71% | 29.3% | 141 g |
| Manganese, Mn | 0.1013 mg | 2 mg | 5.1% | 2.1% | 1974 |
| Copper, Cu | 172.62 mcg | 1000 mcg | 17.3% | 7.1% | 579 g |
| Molybdenum, Mo | 9.256 mcg | 70 mcg | 13.2% | 5.4% | 756 g |
| Nickel, Ni | 7.412 mcg | ~ | |||
| Tin, Sn | 56.77 mcg | ~ | |||
| Rubidium, Rb | 152.7 mcg | ~ | |||
| Selenium, Se | 0.165 mcg | 55 mcg | 0.3% | 0.1% | 33333 g |
| Fluorine, F | 57.2 mcg | 4000 mcg | 1.4% | 0.6% | 6993 g |
| Chromium, Cr | 6.79 mcg | 50 mcg | 13.6% | 5.6% | 736 g |
| Zinc, Zn | 2.8285 mg | 12 mg | 23.6% | 9.7% | 424 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.035 g | ~ | |||
| Mono- and disaccharides (sugars) | 2.8 g | max 100 g | |||
| Glucose (dextrose) | 0.485 g | ~ | |||
| Sucrose | 2.424 g | ~ | |||
| Fructose | 0.448 g | ~ | |||
| Essential amino acids | 0.107 g | ~ | |||
| Arginine* | 0.898 g | ~ | |||
| Valin | 0.84 g | ~ | |||
| Histidine* | 0.578 g | ~ | |||
| Isoleucine | 0.644 g | ~ | |||
| Leucine | 1.212 g | ~ | |||
| Lysine | 1.305 g | ~ | |||
| Methionine | 0.367 g | ~ | |||
| Methionine + Cysteine | 0.572 g | ~ | |||
| Threonine | 0.66 g | ~ | |||
| Tryptophan | 0.177 g | ~ | |||
| Phenylalanine | 0.66 g | ~ | |||
| Phenylalanine+Tyrosine | 1.195 g | ~ | |||
| Nonessential amino acids | 0.247 g | ~ | |||
| Alanin | 0.901 g | ~ | |||
| Aspartic acid | 1.454 g | ~ | |||
| Hydroxyproline | 0.234 g | ~ | |||
| Glycine | 0.773 g | ~ | |||
| Glutamic acid | 2.558 g | ~ | |||
| Proline | 0.568 g | ~ | |||
| Serin | 0.639 g | ~ | |||
| Tyrosine | 0.543 g | ~ | |||
| Cysteine | 0.215 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 69.46 mg | max 300 mg | |||
| beta sitosterol | 10.615 mg | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 6.1 g | max 18.7 g | |||
| 14:0 Miristinovaya | 0.444 g | ~ | |||
| 15:0 Pentadecane | 0.081 g | ~ | |||
| 16:0 Palmitinaya | 3.737 g | ~ | |||
| 17:0 Margarine | 0.21 g | ~ | |||
| 18:0 Stearic | 1.865 g | ~ | |||
| 20:0 Arakhinovaya | 0.016 g | ~ | |||
| 22:0 Begenovaya | 0.038 g | ~ | |||
| Monounsaturated fatty acids | 7.017 g | min 16.8 g | 41.8% | 17.3% | |
| 14:1 Myristoleic | 0.202 g | ~ | |||
| 16:1 Palmitoleic | 0.74 g | ~ | |||
| 18:1 Oleic (omega-9) | 6.37 g | ~ | |||
| Polyunsaturated fatty acids | 3.989 g | from 11.2 to 20.6 g | 35.6% | 14.7% | |
| 18:2 Linolevaya | 3.527 g | ~ | |||
| 18:3 Linolenic | 0.114 g | ~ | |||
| 20:4 Arachidonic | 0.016 g | ~ | |||
| Omega-3 fatty acids | 0.1 g | from 0.9 to 3.7 g | 11.1% | 4.6% | |
| Omega-6 fatty acids | 3.5 g | from 4.7 to 16.8 g | 74.5% | 30.7% |
The energy value of beef baked in the oven in foil is 242.3 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
BJU of meat depending on the variety
When drawing up a dietary menu, it is necessary to take into account not only the number of calories, but also the ratio of proteins, fats and carbohydrates in the product.
KBJU of raw, boiled, stewed meat are presented in the table.
Table of BZHU 100 grams of product depending on the variety:
Table of BZHU 100 grams of product depending on the method of preparation:
Beef udder is considered a delicacy. Has nutritional value per 100 g of product:
- calorie content - 172 kcal;
- proteins - 12 g;
- fats - 14 g;
- carbohydrates - 0 g.
All parts of beef, except boiled tongue, do not contain carbohydrates, which makes it possible to consume low-calorie meat for obesity and diabetes.
Boiled beef - calorie content per 100 grams of raw and boiled meat
The fairly low calorie content determines the popularity of meat. In its raw form, there are 200 kcal per 100 grams of product, with the nutritional value being: 19 g / 12 g / 0 g. Nutritional value may vary, depending on the method of heat treatment and the age of the meat product.
Plain beef is suitable for stewing, baking and boiling, and marbled beef is suitable for grilling. The calorie content of marble is 209 kcal, bju: 18 g / 15 g / 0 g.
However, the texture of the meat may change. This is affected by the age of the animal. The most juicy and tender cut is considered to be beef tenderloin. Of course, it costs more, but the nutrients, benefits and characteristics are excellent.
It is worth paying attention to the choice of products, since not only age affects the quality, but also the nutrition of the animal. Clean and healthy food is the key to good meat, absence of unpleasant odors, moderate fiber.
Benefits and harms for the human body
Beef or veal meat is much healthier than chicken, pork or lamb. It contains a large amount of vitamins and minerals that help maintain the health of the body. The daily intake of this product is 100 g for an adult.
The benefits of meat are as follows:
- preventing the development of anemia, especially in children and pregnant women;
- prevention of the development of diseases of the organs of vision;
- saturating the body with easily digestible animal protein, which is important for a growing body and during increased physical activity;
- restoration of a depleted body due to the high content of nutrients, iron, carotene;
- restoration of protein-energy balance after serious illnesses and surgical interventions.
Women during menstrual bleeding need to include the product in their daily diet to prevent iron deficiency and restore strength. It is important to eat boiled, baked or steamed veal 2-3 times a week during pregnancy and lactation (if the child is not allergic to milk protein). Children are allowed to introduce veal from 6 months in the form of broths, vegetable and meat purees, meat souffle and meatballs.
Despite the benefits of the product, overeating it can cause serious harm to the body. Eating this type of meat leads to the production of lactic acid, which is harmful to health in large quantities.
The product is contraindicated for the following diseases:
- renal failure;
- milk protein intolerance;
- diseases of the skeletal system;
- a large amount of salts in the body.
It is better to eat veal or beef together with fresh vegetables so that microelements are better absorbed. The type of meat itself is quite tough, so it is better to cook stewed or boiled dishes from it. Before frying, it must be soaked in the marinade to add juiciness.
The benefits and harms of beef tongue
The largest concentration of iron and B vitamins is found in the tongue. This delicacy is consumed boiled, fried or smoked. This part is good for health, but it can be consumed in strictly limited quantities. Unlike beef, pork tongue is fattier and is not recommended for dietary nutrition.
The beneficial properties of the product include the following effects on the body:
- normalization of sugar levels during the development of diabetes mellitus;
- saturating the body of a pregnant woman with essential vitamins;
- prevention of fetal malformations;
- improving the functioning of the heart muscle;
- improvement of a person’s condition with nervous disorders.
Beef tongue is included in various weight loss programs, since a small portion can saturate the body for a long time. A large amount of vitamin B prevents the development of gastritis and intestinal diseases. Nutritionists recommend not to deny yourself the delicacy when on a protein, low-carbohydrate and health-improving diet.
For weight loss, it is most beneficial to eat a boiled product without salt, oil or the addition of various sauces.
Simple recipes for delicious dishes
You can cook beef correctly and tasty using simple recipes.
Meat in its own juice
Beef stew
To prepare meat stewed in its own juices, you will need:
- 125 g lean veal;
- 20 g tomato paste;
- 10 g melted beef lard;
- 15 g carrots;
- 15 g celery;
- 40 g sweet onion;
- half a glass of dry white wine;
- a tablespoon of flour;
- spices to taste.
Cooking method:
- 1. Fry pieces of meat in beef lard, adding vegetables and spices to taste.
- 2. Transfer the meat and vegetables to another bowl, and evaporate the liquid from the frying pan in which the frying was prepared, drain the fat and put the frying back.
- 3. Fill everything with water, sprinkle with pepper, add tomato paste and wine.
- 4. Simmer over low heat until done.
Baked beef
Beef in the oven
To cook beef in the oven you will need:
- 1 kg beef tenderloin;
- 1 head of garlic;
- 5 g olive oil;
- 2 onions;
- spices to taste.
Cooking method:
- 1. For baking, it is better to choose tenderloin, as it will be more juicy.
- 2. Rinse the meat and stuff it with pieces of garlic.
- 3. Finely chop the onion, mix it with oil and spices.
- 4. Pour the mixture over the meat and keep it in the refrigerator for 2-3 hours.
- 5. Then heat the oven to 180-200 degrees, put the marinade in foil and bake for 30 minutes.
Beef liver in sour cream
Beef liver in sour cream
Beef liver has a fairly mild taste, and it has no less beneficial properties than chicken liver. You can cook the offal using a multicooker.
Required:
- 400 g liver;
- 1 onion;
- 1 carrot;
- 250 g sour cream;
- spices to taste.
Cooking method:
- 1. Cut a piece of liver, fry a little in a slow cooker along with onions and carrots.
- 2. Pour in sour cream and select the “stew” mode.
- 3. Add spices and salt to taste and simmer until done.
This dish will be useful for children and adults. It can be served with vegetables or cereals, mashed potatoes.
And a little about secrets...
The story of one of our readers Alina R.:
I was especially depressed about my weight. I gained a lot, after pregnancy I weighed as much as 3 sumo wrestlers together, namely 92 kg with a height of 165. I thought the belly would go away after giving birth, but no, on the contrary, I began to gain weight. How to cope with hormonal changes and obesity? But nothing disfigures or makes a person look younger than his figure. At the age of 20, I first learned that plump girls are called “WOMAN” and that “they don’t make clothes that size.” Then at the age of 29, divorce from her husband and depression...
But what can you do to lose weight? Laser liposuction surgery? I found out - no less than 5 thousand dollars. Hardware procedures - LPG massage, cavitation, RF lifting, myostimulation? A little more affordable - the course costs from 80 thousand rubles with a nutritionist consultant. You can, of course, try to run on a treadmill until you go crazy.
And when will you find time for all this? And it's still very expensive. Especially now. Therefore, I chose a different method for myself...
baked beef
rich in vitamins and minerals such as: vitamin A - 26.9%, beta-carotene - 23.7%, vitamin B6 - 12.2%, vitamin B12 - 38.4%, vitamin C - 37.7%, vitamin K - 32.3%, vitamin PP - 19.3%, potassium - 11.4%, calcium - 16.5%, phosphorus - 22.3%, cobalt - 32.3%, copper - 11%, zinc - 16.8%
- Vitamin A
is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity. - B-carotene
is provitamin A and has antioxidant properties. 6 mcg of beta carotene is equivalent to 1 mcg of vitamin A. - Vitamin B6
is involved in maintaining the immune response, processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, promotes the normal formation of red blood cells, and maintaining normal levels of homocysteine in the blood. Insufficient intake of vitamin B6 is accompanied by decreased appetite, impaired skin condition, and the development of homocysteinemia and anemia. - Vitamin B12
plays an important role in the metabolism and transformation of amino acids. Folate and vitamin B12 are interconnected vitamins that are involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, and thrombocytopenia. - Vitamin C
is involved in redox reactions, the functioning of the immune system, and promotes the absorption of iron. Deficiency leads to loose and bleeding gums, nosebleeds due to increased permeability and fragility of blood capillaries. - Vitamin K
regulates blood clotting. A lack of vitamin K leads to an increase in blood clotting time and a decreased level of prothrombin in the blood. - Vitamin PP
is involved in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system. - Potassium
is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, and is involved in the processes of conducting nerve impulses and regulating blood pressure. - Calcium
is the main component of our bones, acts as a regulator of the nervous system, and is involved in muscle contraction. Calcium deficiency leads to demineralization of the spine, pelvic bones and lower extremities, increasing the risk of developing osteoporosis. - Phosphorus
takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets. - Cobalt
is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism. - Copper
is part of enzymes that have redox activity and are involved in the metabolism of iron, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation of the cardiovascular system and skeleton, and the development of connective tissue dysplasia. - Zinc
is part of more than 300 enzymes and is involved in the processes of synthesis and breakdown of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient consumption leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and the presence of fetal malformations. Research in recent years has revealed the ability of high doses of zinc to disrupt the absorption of copper and thereby contribute to the development of anemia.
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What is beef? This is the meat of cattle, mainly calves and cows. In the world, beef ranks third in terms of production and consumption. And you’re absolutely right - after all, it is a source of many useful substances that are indispensable for the human body.
Did you know that beef contains some elements that cannot be found in any other product except in this product? In addition, all useful components are in such a proportion that they are maximally absorbed by the human body.
The calorie content of raw beef is 187 kcal per 100 g. And the meat itself is divided into three grades: highest, first and second.
- The first grade includes brisket, fillet, rump, rump, back, and sirloin. These are those parts of the carcass in which the muscles are least involved in the motor process. Therefore, the texture of the meat is soft, juicy and tender. It is used for baking, drying, stewing, frying, and boiling.
- The first grade is the shoulder blade and shoulder part. These pieces are used to prepare meat broths and dishes based on them. The broth turns out to be very satisfying, rich and nutritious.
- The second grade is mostly used for preparing jellies, since these parts of the animal carcass contain a lot of gelling substance.
The calorie content of boiled beef will differ from the calorie content of meat prepared by other methods. It is 254 kcal per 100 g. finished product.
Recipe: Baked beef. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “Baked beef”.
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 187.5 kcal | 1684 kcal | 11.1% | 5.9% | 898 g |
| Squirrels | 27.4 g | 76 g | 36.1% | 19.3% | 277 g |
| Fats | 7.6 g | 56 g | 13.6% | 7.3% | 737 g |
| Carbohydrates | 0.4 g | 219 g | 0.2% | 0.1% | 54750 g |
| Alimentary fiber | 0.1 g | 20 g | 0.5% | 0.3% | 20000 g |
| Water | 62.7 g | 2273 g | 2.8% | 1.5% | 3625 g |
| Ash | 2.109 g | ~ | |||
| Vitamins | |||||
| beta Cryptoxanthin | 0.114 mcg | ~ | |||
| Lutein + Zeaxanthin | 0.429 mcg | ~ | |||
| Vitamin B1, thiamine | 0.094 mg | 1.5 mg | 6.3% | 3.4% | 1596 g |
| Vitamin B2, riboflavin | 0.248 mg | 1.8 mg | 13.8% | 7.4% | 726 g |
| Vitamin B4, choline | 108.68 mg | 500 mg | 21.7% | 11.6% | 460 g |
| Vitamin B5, pantothenic | 0.963 mg | 5 mg | 19.3% | 10.3% | 519 g |
| Vitamin B6, pyridoxine | 0.687 mg | 2 mg | 34.4% | 18.3% | 291 g |
| Vitamin B9, folates | 15.514 mcg | 400 mcg | 3.9% | 2.1% | 2578 g |
| Vitamin B12, cobalamin | 5.773 mcg | 3 mcg | 192.4% | 102.6% | 52 g |
| Vitamin C, ascorbic acid | 1.11 mg | 90 mg | 1.2% | 0.6% | 8108 g |
| Vitamin E, alpha tocopherol, TE | 0.274 mg | 15 mg | 1.8% | 1% | 5474 g |
| beta tocopherol | 0.013 mg | ~ | |||
| gamma tocopherol | 0.039 mg | ~ | |||
| delta tocopherol | 0.013 mg | ~ | |||
| Vitamin RR, NE | 6.5695 mg | 20 mg | 32.8% | 17.5% | 304 g |
| Betaine | 20.731 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 494.51 mg | 2500 mg | 19.8% | 10.6% | 506 g |
| Calcium, Ca | 8.49 mg | 1000 mg | 0.8% | 0.4% | 11779 g |
| Magnesium, Mg | 35.26 mg | 400 mg | 8.8% | 4.7% | 1134 g |
| Sodium, Na | 383.34 mg | 1300 mg | 29.5% | 15.7% | 339 g |
| Phosphorus, P | 286.1 mg | 800 mg | 35.8% | 19.1% | 280 g |
| Microelements | |||||
| Iron, Fe | 2.605 mg | 18 mg | 14.5% | 7.7% | 691 g |
| Manganese, Mn | 0.0727 mg | 2 mg | 3.6% | 1.9% | 2751 g |
| Copper, Cu | 98.06 mcg | 1000 mcg | 9.8% | 5.2% | 1020 g |
| Selenium, Se | 38.603 mcg | 55 mcg | 70.2% | 37.4% | 142 g |
| Zinc, Zn | 6.8911 mg | 12 mg | 57.4% | 30.6% | 174 g |
| Digestible carbohydrates | |||||
| Mono- and disaccharides (sugars) | 0.1 g | max 100 g | |||
| Glucose (dextrose) | 0.045 g | ~ | |||
| Sucrose | 0.018 g | ~ | |||
| Fructose | 0.031 g | ~ | |||
| Essential amino acids | |||||
| Arginine* | 1.767 g | ~ | |||
| Valin | 1.355 g | ~ | |||
| Histidine* | 0.869 g | ~ | |||
| Isoleucine | 1.242 g | ~ | |||
| Leucine | 2.171 g | ~ | |||
| Lysine | 2.296 g | ~ | |||
| Methionine | 0.706 g | ~ | |||
| Threonine | 1.09 g | ~ | |||
| Tryptophan | 0.183 g | ~ | |||
| Phenylalanine | 1.083 g | ~ | |||
| Nonessential amino acids | |||||
| Alanin | 1.654 g | ~ | |||
| Aspartic acid | 2.493 g | ~ | |||
| Hydroxyproline | 0.139 g | ~ | |||
| Glycine | 1.656 g | ~ | |||
| Glutamic acid | 4.131 g | ~ | |||
| Proline | 1.311 g | ~ | |||
| Serin | 1.083 g | ~ | |||
| Tyrosine | 0.872 g | ~ | |||
| Cysteine | 0.354 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 75.86 mg | max 300 mg | |||
| Fatty acid | |||||
| Trans fats | 0.269 g | max 1.9 g | |||
| monounsaturated trans fats | 0.21 g | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 2.8 g | max 18.7 g | |||
| 10:0 Kaprinovaya | 0.001 g | ~ | |||
| 14:0 Miristinovaya | 0.206 g | ~ | |||
| 15:0 Pentadecane | 0.03 g | ~ | |||
| 16:0 Palmitinaya | 1.68 g | ~ | |||
| 17:0 Margarine | 0.069 g | ~ | |||
| 18:0 Stearic | 0.778 g | ~ | |||
| 22:0 Begenovaya | 0.022 g | ~ | |||
| Monounsaturated fatty acids | 3.009 g | min 16.8 g | 17.9% | 9.5% | |
| 14:1 Myristoleic | 0.051 g | ~ | |||
| 16:1 Palmitoleic | 0.221 g | ~ | |||
| 18:1 Oleic (omega-9) | 2.734 g | ~ | |||
| 18:1 cis | 2.52 g | ~ | |||
| 18:1 trans | 0.21 g | ~ | |||
| 20:1 Gadoleic (omega-9) | 0.003 g | ~ | |||
| Polyunsaturated fatty acids | 0.417 g | from 11.2 to 20.6 g | 3.7% | 2% | |
| 18:2 Linolevaya | 0.339 g | ~ | |||
| 18:2 Omega-6, cis, cis | 0.266 g | ~ | |||
| 18:2 trance, trance | 0.059 g | ~ | |||
| 18:3 Linolenic | 0.016 g | ~ | |||
| 18:3 Omega-3, alpha-linolenic | 0.014 g | ~ | |||
| 20:4 Arachidonic | 0.063 g | ~ | |||
| Omega-6 fatty acids | 0.3 g | from 4.7 to 16.8 g | 6.4% | 3.4% |
The energy value of baked beef is 187.5 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
