Selected beef, lower thigh pulp, meat with fat removed to 0 ″, stew

Nutritional value and chemical composition.

The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.

NutrientQuantityNorm**% of the norm in 100 g% of the norm in 100 kcal100% normal
Caloric value230 kCal1684 kCal13.7%6%732 g
Proteins32.73 g76 g43.1%18.7%232 g
Fats10 g56 g17.9%7.8%560 g
Water56.74 g2273 g2.5%1.1%4006 g
Ash1.01 g~
Vitamins
Vitamin B1, thiamine0.068 mg1.5 mg4.5%2%2206 g
Vitamin B2, riboflavin0.184 mg1.8 mg10.2%4.4%978 g
Vitamin B4, choline124.7 mg500 mg24.9%10.8%401 g
Vitamin B5, pantothenic0.644 mg5 mg12.9%5.6%776 g
Vitamin B6, pyridoxine0.43 mg2 mg21.5%9.3%465 g
Vitamin B9, folate10 μg400 μg2.5%1.1%4000 g
Vitamin B12, cobalamin1.97 μg3 μg65.7%28.6%152 g
Vitamin E, alpha tocopherol, TE0.46 mg15 mg3.1%1.3%3261 g
Vitamin K, phylloquinone1.6 μg120 μg1.3%0.6%7500 g
Vitamin PP, NE5.918 mg20 mg29.6%12.9%338 g
Betaine16.4 mg~
Macronutrients
Potassium, K264 mg2500 mg10.6%4.6%947 g
Calcium, Ca7 mg1000 mg0.7%0.3%14286 g
Magnesium, Mg21 mg400 mg5.3%2.3%1905 g
Sodium, Na42 mg1300 mg3.2%1.4%3095 g
Sulfur, S327.3 mg1000 mg32.7%14.2%306 g
Phosphorus, P199 mg800 mg24.9%10.8%402 g
Trace Elements
Iron, Fe2.71 mg18 mg15.1%6.6%664 g
Manganese, Mn0.011 mg2 mg0.6%0.3%18182 g
Copper, Cu71 μg1000 μg7.1%3.1%1408 g
Selenium, Se34.5 μg55 μg62.7%27.3%159 g
Zinc, Zn5.41 mg12 mg45.1%19.6%222 g
Essential Amino Acids
Arginine *2.116 g~
valine1.624 g~
Histidine *1.045 g~
Isoleucine1.489 g~
leucine2.604 g~
lysine2.766 g~
methionine0.852 g~
threonine1.308 g~
tryptophan0.215 g~
phenylalanine1.293 g~
Replaceable amino acids
alanine1.99 g~
Aspartic acid2.981 g~
Hydroxyproline0.344 g~
glycine1.993 g~
Glutamic acid4.914 g~
Proline1.56 g~
serine1.289 g~
tyrosine1.043 g~
Cysteine0.422 g~
Sterols
Cholesterol96 mgmax 300 mg
Saturated fatty acids
Saturated fatty acids3.593 gmax 18.7 г
10: 0 Capric0.009 g~
12: 0 Lauric0.009 g~
14: 0 Myristic0.272 g~
16: 0 Palmitic2.228 g~
18: 0 Stearin1.075 g~
Monounsaturated fatty acids4.233 gmin 16.8 г25.2%11%
16: 1 Palmitoleic0.399 g~
18: 1 Olein (omega-9)3.829 g~
20: 1 Gadoleic (omega-9)0.005 g~
Polyunsaturated fatty acids0.377 gfrom 11.2 to 20.63.4%1.5%
18: 2 Linoleic0.281 g~
18: 3 Linolenic0.05 g~
20: 4 Arachidonic0.045 g~
Omega-3 fatty acids0.05 gfrom 0.9 to 3.75.6%2.4%
Omega-6 fatty acids0.326 gfrom 4.7 to 16.86.9%3%

The energy value is 230 kcal.

  • steak (yield from 299 g raw meat) = 191 гр (439.3 кКал)

Selected beef, lower thigh pulp, meat with fat removed to 0 ″, stew rich in vitamins and minerals such as: choline – 24,9%, vitamin B5 – 12,9%, vitamin B6 – 21,5%, vitamin B12 – 65,7%, vitamin PP – 29,6%, phosphorus – 24,9 , 15,1%, iron – 62,7%, selenium – 45,1%, zinc – XNUMX%

  • Mixed is a part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, acts as a lipotropic factor.
  • Vitamin V5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestine, supports the function of the adrenal cortex. Lack of pantothenic acid can lead to damage to the skin and mucous membranes.
  • Vitamin V6 participates in the maintenance of the immune response, inhibition and excitation processes in the central nervous system, in the conversion of amino acids, in the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of erythrocytes, maintenance of the normal level of homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by a decrease in appetite, a violation of the condition of the skin, the development of homocysteinemia, anemia.
  • Vitamin V12 plays an important role in the metabolism and conversion of amino acids. Folate and vitamin B12 are interrelated vitamins and are involved in blood formation. Lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, thrombocytopenia.
  • Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal state of the skin, gastrointestinal tract and nervous system.
  • Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
  • Hardware is a part of proteins of various functions, including enzymes. Participates in the transport of electrons, oxygen, ensures the course of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin-deficient atony of skeletal muscles, increased fatigue, myocardiopathy, atrophic gastritis.
  • Selenium – an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck disease (osteoarthritis with multiple deformities of the joints, spine and extremities), Keshan disease (endemic myocardiopathy), hereditary thrombastenia.
  • Zinc is a part of more than 300 enzymes, participates in the processes of synthesis and decomposition 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 fetal malformations. Recent studies have revealed the ability of high doses of zinc to disrupt copper absorption and thereby contribute to the development of anemia.

You can find a complete guide to the most useful products in the appendix.

Tags: calorie content 230 kcal, chemical composition, nutritional value, vitamins, minerals, what is useful? Choice beef, pulp of the lower thigh, meat with fat removed to 0 ″, stew, calories, nutrients, useful properties Choice beef, pulp of the lower thigh, meat with fat removed to 0 ″, braised

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