【Beef】Bottom round(外モモ)

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Japanese page
Nutrient content per 100 g

Detailed place

  • Meat outside the base of the hind feet

Detailed part name

Outside roundMeat on the outside of ‘bottom round’.
Eye of roundMeat on the inside of ‘bottom round‘.
HeelThe part near the buttocks.
M.flexor digitorum superficialisA lot of streaks.

Characteristic

  • The texture is fine, you can enjoy the original taste of meat.
  • Less fat, meat quality slightly hard.
  • The taste is rich and has many gelatinous substances.

Culinary Applications

  • Steak(ステーキ)
  • Barbecue(バーベキュー)
  • Sukiyaki(すき焼き)
  • Shabu-shabu(しゃぶしゃぶ)
  • stewing(煮込む)
 

Nutrient content

Per 100g edible portion

【Japanese beef cattle】Bottom round(raw) lean and fat

Waste rate0%
Energy265㎉
moisture60.8g
Protein17.8g
Lipid20.0g
Carbohydrate0.5g
Sodium46㎎
Potassium310㎎
Calcium20㎎
Magnesium20㎎
Rin170㎎
iron1.1㎎
Zinc3.7㎎
Copper0.07㎎
Manganese
Lodine
Selenium
Chromium
Molybdenum
Vitamin A(Retinol)1㎍
Vitamin A(β-carotene)
Vitamin D
Vitamin E(Tocopherol α)0.3㎎
Vitamin K8㎍
Vitamin B10.08㎎
Vitamin B20.18㎎
Niacin5.7㎎
Vitamin B60.39㎎
Vitamin B121.1㎎
Folic acid5㎍
Pantothenic acid0.89㎎
Biotin
Vitamin C1㎎
Dietary fiber(aggregate amount)

Quoted from the Japanese food standard composition table 2015 edition