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Nutrient content per 100 g
Detailed place
- Meat outside the base of the hind feet
Detailed part name
Outside round | Meat on the outside of ‘bottom round’. |
Eye of round | Meat on the inside of ‘bottom round‘. |
Heel | The part near the buttocks. |
M.flexor digitorum superficialis | A 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 rate | 0% |
Energy | 265㎉ |
moisture | 60.8g |
Protein | 17.8g |
Lipid | 20.0g |
Carbohydrate | 0.5g |
Sodium | 46㎎ |
Potassium | 310㎎ |
Calcium | 20㎎ |
Magnesium | 20㎎ |
Rin | 170㎎ |
iron | 1.1㎎ |
Zinc | 3.7㎎ |
Copper | 0.07㎎ |
Manganese | – |
Lodine | – |
Selenium | – |
Chromium | – |
Molybdenum | – |
Vitamin A(Retinol) | 1㎍ |
Vitamin A(β-carotene) | – |
Vitamin D | – |
Vitamin E(Tocopherol α) | 0.3㎎ |
Vitamin K | 8㎍ |
Vitamin B1 | 0.08㎎ |
Vitamin B2 | 0.18㎎ |
Niacin | 5.7㎎ |
Vitamin B6 | 0.39㎎ |
Vitamin B12 | 1.1㎎ |
Folic acid | 5㎍ |
Pantothenic acid | 0.89㎎ |
Biotin | – |
Vitamin C | 1㎎ |
Dietary fiber(aggregate amount) | – |
Quoted from the Japanese food standard composition table 2015 edition