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1 oz, with bone (yield after bone removed)

Roast Beef (Lean and Fat Eaten)

Nutrition Facts
Serving Size 1 oz, with bone of (yield after bone removed)
Amount Per Serving
Calories
59
 
% Daily Values*
Total Fat
3.81g
5%
Saturated Fat
1.499g
7%
Trans Fat
-
Polyunsaturated Fat
0.138g
Monounsaturated Fat
1.618g
Cholesterol
17mg
6%
Sodium
48mg
2%
Total Carbohydrate
0g
0%
Dietary Fiber
0g
0%
Sugars
0g
Protein
5.7g
Vitamin D
-
Calcium
2mg
0%
Iron
0.54mg
3%
Potassium
64mg
1%
Vitamin A
0mcg
0%
Vitamin C
0mg
0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Last updated: 21 Aug 07 07:33 AM
3%
of RDI*
(59 cal)
3% RDI
Calorie Breakdown:
 
Carbohydrate (0%)
 
Fat (60%)
 
Protein (40%)
*Based on an RDI of 2000 calories

Photos

 
 

Nutritional Summary:

Cals
59
Fat
3.81g
Carbs
0g
Prot
5.7g
There are 59 calories in 1 ounce, with bone of (yield after bone removed) Roast Beef (Lean and Fat Eaten).
Calorie Breakdown: 60% fat, 0% carbs, 40% prot.

Common serving sizes:

Serving Size Calories
1 oz, with bone (yield after cooking, bone removed) 45
1 thin slice (approx 4-1/2" x 2-1/2" x 1/8") 56
1 oz, with bone (yield after bone removed) 59
1 oz boneless (yield after cooking) 59
1 oz boneless 76
1 medium slice (approx 4-1/2" x 2-1/2" x 1/4") 112
1 thick slice (approx 4-1/2" x 2-1/2" x 3/8") 168
100 g 267
1 cup diced 358

Related types of Roast Beef:

Roast Beef
Roast Beef (Canned)
Roast Beef Spread
Roast Beef (Lean Only Eaten)
Beef Chuck (Top Blade, Trimmed to 1/4" Fat)
Beef Chuck (Blade Roast, Trimmed to 1/4" Fat)
  View More Roast Beef Nutritional Info

Related types of Beef:

Ground Beef
Corned Beef
Beef Steak
Lean Ground Beef
Beef
  View More Beef Nutritional Info

See also:

Beef Tip Round (Lean Only, Trimmed to 1/4" Fat, Choice Grade)
Beef Top Sirloin (Lean Only, Trimmed to 1/8" Fat, Select Grade)
Shoulder Pork Roast (Lean and Fat Eaten)
Pork Roast (Lean and Fat Eaten)
Ground Beef (85% Lean / 15% Fat)
  View More
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