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Nutrient content per 100 g
Detailed place
- Muscle part of the back from neck to shoulder
- Meat of the part closest to the head
Detailed part name
| Chuck eye log | Part of shoulder loin core. The texture is fine and soft. |
| Chuck flap | Close to the ribs |
Characteristic
- The part near the neck is rich in streaks but the taste of meat is thick.
- The part far from the neck is mildly frosted and soft red meat.
- Enjoy texture and rich flavor
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】chuck roll（raw） Lean and fat
| Waste rate | 0% |
| Energy | 411㎉ |
| moisture | 47.9ｇ |
| Protein | 13.8ｇ |
| Lipid | 37.4ｇ |
| Carbohydrate | 0.2ｇ |
| Sodium | 42㎎ |
| Potassium | 210㎎ |
| Calcium | 3㎎ |
| Magnesium | 14㎎ |
| Rin | 120㎎ |
| iron | 0.7㎎ |
| Zinc | 4.6㎎ |
| Copper | 0.06㎎ |
| Manganese | 0.01㎎ |
| Lodine | – |
| Selenium | – |
| Chromium | – |
| Molybdenum | – |
| Vitamin A（Retinol） | 3㎍ |
| Vitamin A（β-carotene） | – |
| Vitamin D | – |
| Vitamin E（Tocopherol α） | 0.5㎎ |
| Vitamin K | 8㎍ |
| Vitamin B1 | 0.06㎎ |
| Vitamin B2 | 0.17㎎ |
| Niacin | 3.2㎎ |
| Vitamin B6 | 0.18㎎ |
| Vitamin B12 | 1.1㎎ |
| Folic acid | 6㎍ |
| Pantothenic acid | 0.9㎎ |
| Biotin | – |
| Vitamin C | 1㎎ |
| Dietary fiber(aggregate amount） | – |
Quoted from the Japanese food standard composition table 2015 edition