Beef Chuck, All Grades, Braised, Separable Lean and Fat, for Stew
Source of Calories
Nutrition Facts
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Total Carbohydrates | 0 g | 0% |
| Net Carbohydrates | 0 g | 0% |
| Sugars | 0 g | 0% |
| Added Sugars | No data | - |
| Dietary Fiber | 0 g | 0% |
| Protein | 27.55 g | 55% |
| Total Fat | 5.8 g | 7% |
| Saturated Fat | 2.38 g | 12% |
| Monounsaturated Fat | 2.98 g | - |
| Polyunsaturated Fat | 0.38 g | - |
| Trans Fat | 0.31 g | 100% |
| Cholesterol | 84.15 mg | 28% |
| Vitamins | ||
| Vitamin A | 1.7 mcg | 0% |
| Vitamin C | 0 mg | 0% |
| Vitamin D | 0.11 mcg | 1% |
| Minerals | ||
| Sodium | 56.95 mg | 2% |
| Potassium | 271.15 mg | 6% |
| Calcium | 13.6 mg | 1% |
| Magnesium | 19.55 mg | 5% |
| Iron | 2.52 mg | 14% |
| Zinc | 7.07 mg | 64% |
% DV refers to how much a single serving of an individually packaged food or supplement contributes nutritionally to your daily diet, based on a 2,000-calorie-a-day diet. Generally, having 5% DV or less of a nutrient per serving is considered low, and 20% DV or more of a nutrient per serving is considered high.
Fat Composition
The suggested total fat consumption should be limited to 30% of total energy intake or less. The type of fat consumed should primarily be unsaturated fatty acids, with no more than 10% of total energy intake coming from saturated fatty acids (about 200 calories on a 2000-calorie diet) and no more than 1% of total energy intake coming from trans-fatty acids.
Vitamin Coverage
Vitamin A
0.2%
Vitamin C
0%
Vitamin D
0.5%
Vitamin E
0.6%
Vitamin K
1%
Vitamin B1
5%
Vitamin B2
16%
Vitamin B3
22%
Vitamin B5
12%
Vitamin B6
26%
Vitamin B7
-
Vitamin B9
2%
Vitamin B12
97%
There are 13 essential vitamins required for the body to work properly, which are categorised into two categories: fat-soluble and water-soluble vitamins. Vitamins have a Recommended Dietary Allowance (RDA), provided by the Dietary Reference Intakes (DRIs), which vary by age and sex. The %DV indicates how much one serving contributes to the average recommended daily intake.
Mineral Coverage
Calcium
1%
Iron
14%
Magnesium
5%
Phosphorus
16%
Potassium
6%
Sodium
2%
Zinc
64%
Copper
11%
Manganese
0.6%
Selenium
53%
Minerals are micronutrients, of which 13 of them are essential to the human body. The Recommended Dietary Allowance includes Calcium (1,300 mg/d), Phosphorus (1,250 mg/d), Potassium (4,700 mg/d), Sodium (2,300 mg/d), Chloride (1,500 mg/d), Magnesium (420 mg/d), Iron (18 mg/d), Zinc (11 mg/d), Copper (0.9 mg/d), Selenium (55 mcg/d), Molybdenum (45 mcg/d), Manganese (2.3 mg/d) and Iodine (150 mcg/d).
Protein Quality
Leucine
78%
Isoleucine
91%
Valine
76%
Lysine
93%
Tryptophan
90%
Threonine
89%
Phenylalanine
93%
Methionine
121%
Histidine
93%
Guidelines recommend a serving of protein with each meal and 1.2-1.6 g of protein per kg of body weight per day.
The data provided by eato.health is for informational purposes only and should not be considered medical advice. Please consult your physician before beginning any diet or nutrition plan.
About
How Long to Burn Off 162 Calories?
*Based on this person: 25-year-old female, 5'7", 144 lbs
Swimming
24 min
Jogging
21 min
Cycling
22 min
Walking
39 min
The data provided by eato.health is for informational purposes only and should not be considered medical advice. Please consult your physician before beginning any diet or nutrition plan.
📚 Health Research & Evidence About This Food
Beef chuck, like other beef cuts, provides high-quality protein, heme iron, phosphorus, and essential vitamins and minerals, supporting blood health, immunity, and muscle function. However, cuts like chuck can contain saturated fat, and the American Heart Association advises selecting lean, unprocessed varieties and trimming visible fat, especially when braising, to moderate its impact.
1. Picking Healthy Proteins
Source: American Heart Association, 2024
Summary: Beef chuck for stew separable lean and fat all grades cooked braised, as a type of red meat, should be chosen in lean, unprocessed cuts with visible fat trimmed before and after cooking, according to American Heart Association guidelines for a heart-healthy diet.
2. Usda Ars Research on Separable Components and Proximate Composition of Beef Chuck Retail Cuts
Source: USDA ARS
Summary: Beef chuck for stew separable lean and fat all grades cooked braised is the subject of a USDA ARS nutrient database improvement project focusing on the separable components and proximate composition of its retail cuts.
Read More: http://www.ars.usda.gov/research/publications/publication/?seqNo115=292811
3. Grass-Fed Beef: Is It Good for You? Pros and Cons, Nutrition Information, and More
Source: WebMD
Summary: Beef chuck for stew separable lean and fat all grades cooked braised, as a type of beef, offers high-quality protein and essential nutrients like iron, but its consumption should be moderated due to its saturated fat and cholesterol content, with lean cuts and proper preparation recommended to minimize health risks.
Read More: https://www.webmd.com/diet/grass-fed-beef-good-for-you
4. Meats for Diabetes: Meats That Are Healthy and Meats to Avoid
Source: Medical News Today, 2020
Summary: Beef chuck for stew separable lean and fat all grades cooked braised, when categorized as a medium-fat meat like chuck steak or ground beef, contains fat and calories per serving, and individuals with diabetes should choose leaner cuts and consume it in moderation as part of a balanced diet.
Read More: https://www.medicalnewstoday.com/articles/meats-for-diabetes
5. Growth Modeling of Uropathogenic Escherichia Coli in Raw and Cooked Beef as a Function of Storage Temperature for Shelf Life Predictions.
Source: PubMed
Summary: Beef chuck for stew separable lean and fat all grades cooked braised, as a form of raw and cooked beef, was investigated in a study to model the growth of uropathogenic Escherichia coli as a function of storage temperature for shelf life predictions.
Read More: https://pubmed.ncbi.nlm.nih.gov/40737841/
