Beef (Round) is a meat food whose cut, visible fat, and raw or cooked state strongly affect its composition. It provides protein, potassium, and vitamin B12. Choose intact cold packaging and refrigerate promptly. Use raw poultry or ground meat within one to two days and larger fresh meat cuts within three to five days, or freeze for longer storage.
Calories122
Protein23.4g
Carbs0g
Fat2.5g
ProteinCarbsFat
Nutrition for 100 g
Calories
122 kcal
Protein
23.4 g
Total Fat
2.48 g
Carbohydrates
0 g
Fiber
0 g
Total Sugars
0 g
Sodium
50 mg
Nutrients
Full nutrient profile
Proximates
Water73.7 g
Energy (Atwater General Factors)116 kcal
Energy (Atwater Specific Factors)122 kcal
Energy122 kcal
Energy512 kj
Protein23.4 g
Total lipid (fat)2.48 g
Total fat (NLEA)2.23 g
Ash1.08 g
Carbohydrates
Carbohydrate, by difference0 g
Fiber, total dietary0 g
Sugars, Total0 g
Lipids
Fatty acids, total saturated0.95 g
SFA 10:00.003 g
SFA 12:00.002 g
SFA 14:00.06 g
SFA 15:00.01 g
SFA 16:00.55 g
SFA 17:00.03 g
SFA 18:00.3 g
SFA 20:00.002 g
SFA 24:00.003 g
Fatty acids, total monounsaturated0.95 g
MUFA 14:1 c0.02 g
MUFA 16:1 c0.07 g
MUFA 17:10.02 g
MUFA 17:1 c0.02 g
MUFA 18:1 c0.83 g
MUFA 20:10.007 g
MUFA 20:1 c0.007 g
Fatty acids, total polyunsaturated0.19 g
PUFA 18:2 c0.12 g
PUFA 18:2 n-6 c,c0.11 g
PUFA 18:2 CLAs0.01 g
PUFA 18:3 c0.005 g
PUFA 18:3 n-3 c,c,c (ALA)0.005 g
PUFA 20:2 c0.001 g
PUFA 20:2 n-6 c,c0.001 g
PUFA 20:3 c0.01 g
PUFA 20:3 n-60.01 g
PUFA 20:40.03 g
PUFA 20:4c0.03 g
PUFA 20:5c0.004 g
PUFA 20:5 n-3 (EPA)0.004 g
PUFA 22:5 c0.01 g
PUFA 22:5 n-3 (DPA)0.01 g
PUFA 22:6 c0.002 g
PUFA 22:6 n-3 (DHA)0.002 g
Fatty acids, total trans0.13 g
Fatty acids, total trans-monoenoic0.12 g
TFA 16:1 t0.008 g
TFA 18:1 t0.11 g
Fatty acids, total trans-dienoic0.01 g
TFA 18:2 t not further defined0.01 g
Cholesterol62 mg
SFA 8:00 g
MUFA 14:10.02 g
MUFA 16:10.08 g
SFA 4:00 g
SFA 6:00 g
MUFA 18:11 g
PUFA 18:20.14 g
PUFA 18:30.005 g
PUFA 18:40 g
MUFA 22:10 g
PUFA 20:30.01 g
Fatty acids, total trans-polyenoic0.01 g
Amino acids
Tryptophan0.31 g
Threonine1.3 g
Methionine0.74 g
Phenylalanine1.1 g
Tyrosine1.05 g
Alanine1.66 g
Glutamic acid4.53 g
Glycine1.2 g
Proline1.19 g
Hydroxyproline0.12 g
Isoleucine1.29 g
Leucine2.41 g
Lysine2.7 g
Cystine0.28 g
Valine1.36 g
Arginine1.88 g
Histidine1.06 g
Aspartic acid2.7 g
Serine1.14 g
Minerals
Calcium, Ca13 mg
Iron, Fe1.37 mg
Magnesium, Mg11.4 mg
Phosphorus, P222 mg
Potassium, K312 mg
Sodium, Na50 mg
Zinc, Zn3.38 mg
Copper, Cu0.04 mg
Manganese, Mn0.002 mg
Selenium, Se22.2 ug
Vitamins and other components
Riboflavin0.19 mg
Niacin6.58 mg
Vitamin B-60.64 mg
Vitamin B-122.06 ug
Vitamin A, IU7 iu
Retinol2 ug
Vitamin A, RAE2 ug
Carotene, beta0 ug
Carotene, alpha0 ug
Vitamin D3 (cholecalciferol)0 ug
Vitamin D (D2 + D3)0 ug
Cryptoxanthin, beta0 ug
Lycopene0 ug
Vitamin C, total ascorbic acid0 mg
Thiamin0.06 mg
Folate, total4 ug
Vitamin K (phylloquinone)1.6 ug
Folate, food4 ug
Vitamin B-12, added0 ug
Vitamin E (alpha-tocopherol)0.22 mg
Vitamin D (D2 + D3), International Units1 iu
Lutein + zeaxanthin0 ug
Pantothenic acid0.37 mg
Choline, total63.6 mg
Folic acid0 ug
Folate, DFE4 ug
Betaine10.7 mg
Vitamin E, added0 mg
Other nutrients
Alcohol, ethyl0 g
Caffeine0 mg
Theobromine0 mg
Interesting fact
Color alone cannot confirm that meat is safe
Pigments, oxygen exposure, packaging, and cooking can all change meat color. A food thermometer is the reliable endpoint: poultry requires 165°F/74°C, ground meats 160°F/71°C, and whole beef, pork, veal, and lamb cuts 145°F/63°C followed by a three-minute rest.
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These nutrition values are provided for educational purposes only and are not medical advice. Values may vary depending on brand, preparation method, and serving size.
