Nutritional Content of 15lb Beef Pot Roast
Pot roast nutrition, glycemic index, calories, net carbs & more
Beef, chuck, arm pot roast, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised
*all the values are displayed for the amount of 100 grams
Important nutritional characteristics for Pot roast
0 (low)
Insulin index ⓘ
N/A
Calories
297
Net Carbs ⓘ Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols
0 grams
3 oz (85 grams)
Acidity (Based on PRAL) ⓘ PRAL (Potential renal acid load) is calculated using a formula. On the PRAL scale the higher the positive value, the more is the acidifying effect on the body. The lower the negative value, the higher the alkalinity of the food. 0 is neutral.
15.1 (acidic)
Explanation: The given food contains more Protein than 95% of foods. Note that this food itself is richer in Protein than it is in any other nutrient. Similarly, it is relatively rich in Cholesterol, Zinc, Fats, and Saturated Fat.
Pot roast Glycemic index (GI)
Mineral coverage chart
Calcium: 16 mg of 1,000 mg 2%
Iron: 2.42 mg of 8 mg 30%
Magnesium: 19 mg of 420 mg 5%
Phosphorus: 174 mg of 700 mg 25%
Potassium: 231 mg of 3,400 mg 7%
Sodium: 47 mg of 2,300 mg 2%
Zinc: 6.66 mg of 11 mg 61%
Copper: 0.099 mg of 1 mg 11%
Manganese: 0.01 mg of 2 mg 0%
Selenium: 27 µg of 55 µg 49%
Choline: 110.2 mg of 550 mg 20%
Mineral chart - relative view
Vitamin coverage chart
Vitamin A: 0 IU of 5,000 IU 0%
Vitamin E : 0.51 mg of 15 mg 3%
Vitamin D: 0.2 µg of 10 µg 2%
Vitamin C: 0 mg of 90 mg 0%
Vitamin B1: 0.059 mg of 1 mg 5%
Vitamin B2: 0.171 mg of 1 mg 13%
Vitamin B3: 4.105 mg of 16 mg 26%
Vitamin B5: 0.571 mg of 5 mg 11%
Vitamin B6: 0.283 mg of 1 mg 22%
Folate: 9 µg of 400 µg 2%
Vitamin B12: 2.13 µg of 2 µg 89%
Vitamin K: 1.8 µg of 120 µg 2%
Vitamin chart - relative view
Macronutrients chart
Protein: Daily Value: 58% 28.94 g of 50 g
Fats: Daily Value: 29% 19.17 g of 65 g
Carbs: Daily Value: 0% 0 g of 300 g
Water: Daily Value: 3% 51.9 g of 2,000 g
Other: -0.01 g
Protein quality breakdown
Tryptophan: 190 mg of 280 mg 68%
Threonine: 1156 mg of 1,050 mg 110%
Isoleucine: 1317 mg of 1,400 mg 94%
Leucine: 2302 mg of 2,730 mg 84%
Lysine: 2446 mg of 2,100 mg 116%
Methionine: 754 mg of 1,050 mg 72%
Phenylalanine: 1143 mg of 1,750 mg 65%
Valine: 1436 mg of 1,820 mg 79%
Histidine: 924 mg of 700 mg 132%
Fat type information
Saturated Fat: 7.548 g
Monounsaturated Fat: 8.175 g
Polyunsaturated fat: 0.708 g
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NUTRITION FACTS LABEL
Nutrition Facts
___servings per container
Serving Size ______________
Amount Per 100g
Calories 297
29 %
Total Fat 19g
Total Sugars g
Includes ? g Added Sugars
Protein 29g
Health checks
Low in Cholesterol
ⓘ Dietary cholesterol is not associated with an increased risk of coronary heart disease in healthy individuals. However, dietary cholesterol is common in foods that are high in harmful saturated fats.
Source
No Trans Fats
ⓘ Trans fat consumption increases the risk of cardiovascular disease and mortality by negatively affecting blood lipid levels.
Source
Low in Saturated Fats
ⓘ Saturated fat intake can raise total cholesterol and LDL (low-density lipoprotein) levels, leading to an increased risk of atherosclerosis. Dietary guidelines recommend limiting saturated fats to under 10% of calories a day.
Source
Low in Sodium
ⓘ Increased sodium consumption leads to elevated blood pressure.
Source
Low in Sugars
ⓘ While the consumption of moderate amounts of added sugars is not detrimental to health, an excessive intake can increase the risk of obesity, and therefore, diabetes.
Source
Pot roast nutrition infographic
Data provided by FoodStruct.com should be considered and used as information only. Please consult your physician before beginning any diet.
Source: https://foodstruct.com/food/pot-roast
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