Chuck Eye Steak, raw
Calories and Nutrition Facts per Serving
X
-
856
Calories -
62.8 g
Fat -
0.0 g
Carbs -
72.4 g
Protein
| Nutrition Facts | per Serving | % DV |
|---|---|---|
| Caloric Value |
856 kcal
3,585 kJ
|
42.8 % |
| Fat |
62.8 g
|
96.6 % |
| Saturated Fats |
26.7 g
|
121.5 % |
| Monounsaturated Fats |
29.7 g
|
102.5 % |
| Polyunsaturated Fats |
4.5 g
|
30.1 % |
| Carbohydrates |
0.0 g
|
0.0 % |
| Sugars |
0.0 g
|
0.0 % |
| Protein |
72.4 g
|
99.2 % |
| Dietary Fiber |
0.0 g
|
0.0 % |
| Cholesterol |
261.1 mg
|
870.4 % |
| Sodium |
0.3 g
|
< 0.1 % |
| Water |
247.6 g
|
12.4 % |
| Vitamins | per Serving | % DV |
|---|---|---|
| Vitamin A | < 0.1 mg | 1.9 % |
| Vitamin B1 | 0.3 mg | 25.8 % |
| Vitamin B11 | < 0.1 mg | 2.9 % |
| Vitamin B12 | < 0.1 mg | 414.7 % |
| Vitamin B2 | 0.6 mg | 39.5 % |
| Vitamin B3 | 16.7 mg | 104.4 % |
| Vitamin B5 | 2.5 mg | 41.5 % |
| Vitamin B6 | 1.4 mg | 99.3 % |
| Vitamin C | 0.0 mg | 0.0 % |
| Vitamin D | < 0.1 mg | < 0.1 % |
| Vitamin E | 0.6 mg | 4.8 % |
| Vitamin K | < 0.1 mg | < 0.1 % |
| Minerals | per Serving | % DV |
|---|---|---|
| Calcium | 53.8 mg | 5.4 % |
| Copper | 0.2 mg | 24.6 % |
| Iron | 8.1 mg | 53.8 % |
| Magnesium | 73.0 mg | 24.3 % |
| Manganese | < 0.1 mg | 1.7 % |
| Phosphorus | 687.4 mg | 98.2 % |
| Potassium | 1,263.4 mg | 63.2 % |
| Selenium | < 0.1 mg | 253.4 % |
| Zinc | 27.9 mg | 398.3 % |
How to burn 856 calories?
-
Walking
256 min -
Running
81 min -
Swimming
149 min -
Cycling
224 min
Calorie Breakdown
Food Information
Per 100 g / mL serving the food "Chuck Eye Steak, raw" within the category "Beef & Veal" has a total of 223.0 calories and the following nutrition facts: 18.9 g protein, 0.0 g carbs and 16.4 g fat. All other nutritional information like vitamins and minerals you can find above within the calorie chart for the food "Chuck Eye Steak, raw".
The nutritional information for this food were collected for the first time on 2014-04-15. The values have been updated the last time on 2014-04-15. Our main data sources are nutritional information on producer’s websites, food packaging and the USDA National Nutrient Database for Standard Reference (Release 21).