Beef Chuck Eye Steak, All Grades, Grilled, Boneless, Separable Lean and Fat, Trimmed to 0 Inch
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 | 21.23 g | 42% |
| Total Fat | 16.69 g | 21% |
| Saturated Fat | 7.36 g | 37% |
| Monounsaturated Fat | 8.04 g | - |
| Polyunsaturated Fat | 0.69 g | - |
| Trans Fat | 1.09 g | 100% |
| Cholesterol | 73.95 mg | 25% |
| Vitamins | ||
| Vitamin A | 5.95 mcg | 1% |
| Vitamin C | 0 mg | 0% |
| Vitamin D | 0.11 mcg | 1% |
| Minerals | ||
| Sodium | 60.35 mg | 3% |
| Potassium | 276.25 mg | 6% |
| Calcium | 13.6 mg | 1% |
| Magnesium | 18.7 mg | 4% |
| Iron | 2.08 mg | 12% |
| Zinc | 7.38 mg | 67% |
% 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
0.7%
Vitamin C
0%
Vitamin D
0.5%
Vitamin E
0.6%
Vitamin K
1%
Vitamin B1
5%
Vitamin B2
12%
Vitamin B3
25%
Vitamin B5
13%
Vitamin B6
19%
Vitamin B7
-
Vitamin B9
1%
Vitamin B12
107%
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
12%
Magnesium
4%
Phosphorus
13%
Potassium
6%
Sodium
3%
Zinc
67%
Copper
7%
Manganese
0.4%
Selenium
43%
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
58%
Isoleucine
68%
Valine
57%
Lysine
70%
Tryptophan
68%
Threonine
67%
Phenylalanine
70%
Methionine
91%
Histidine
70%
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 235 Calories?
*Based on this person: 25-year-old female, 5'7", 144 lbs
Swimming
35 min
Jogging
30 min
Cycling
31 min
Walking
56 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
Lean beef chuck eye steak is a rich source of high biological value protein, crucial for muscle development and maintenance, and provides essential micronutrients like iron and zinc, according to WebMD. Research indicates that adequate protein intake from sources like beef may help regulate energy intake and promote satiety. Clinical evidence also suggests that the physical form of beef can influence protein retention, particularly in older individuals.
1. Minced Beef Is More Rapidly Digested and Absorbed Than Beef Steak, Resulting in Greater Postprandial Protein Retention in Older Men.
Source: PubMed
Summary: Beef chuck eye steak, when compared to minced beef, is digested and absorbed less rapidly, leading to lower postprandial protein retention in older men.
Read More: https://pubmed.ncbi.nlm.nih.gov/23636241/
2. 4 Foods Not to Eat if You Have High Cholesterol - Harvard Health
Source: Harvard Health, 2021
Summary: Beef chuck eye steak is identified as a food high in saturated fat that can raise cholesterol levels and contribute to weight gain, suggesting replacement with leaner protein sources.
Read More: https://www.health.harvard.edu/heart-health/4-foods-not-to-eat-if-you-have-high-cholesterol
3. Chicken Vs Beef to Lower Cholesterol: Cuts and Preparation
Source: Medical News Today
Summary: Beef chuck eye steak, as a type of beef, should be chosen in lean cuts with minimal visible fat and prepared by broiling rather than frying to help manage cholesterol levels, as high saturated fat intake from red meat can raise LDL cholesterol.
Read More: https://www.medicalnewstoday.com/articles/chicken-vs-beef-to-lower-cholesterol
4. What Are the Lean Cuts of Beef? Their Types, Benefits, and More
Source: WebMD
Summary: Beef chuck eye steak can be considered a lean beef option, providing protein, iron, and zinc, and should be chosen with minimal fat and cooked appropriately to maximize its health benefits.
Read More: https://www.webmd.com/food-recipes/what-to-know-about-lean-beef-cuts
5. Protein Leverage Effects of Beef Protein on Energy Intake in Humans.
Source: PubMed
Summary: Beef chuck eye steak may play a role in the protein leverage hypothesis, which suggests that protein intake is regulated more strongly than energy intake in humans.
Read More: https://pubmed.ncbi.nlm.nih.gov/24760974/
6. Red Meat Intake in Chronic Kidney Disease Patients: Two Sides of the Coin.
Source: PubMed
Summary: Beef chuck eye steak is an important dietary source of high biological value protein and micronutrients like vitamins, iron, and zinc, which offer beneficial functions, particularly relevant for chronic kidney disease patients.
Read More: https://pubmed.ncbi.nlm.nih.gov/29290351/
