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Nutrient content of 100 g
Detailed place
- A part which is also called an arm and centered on the forefoot
- It is positioned to cover “shoulder loin”
Detailed part name
M.biceps brachii | Relatively tough,lean meat |
Upper oyster blade | Tender lean meat |
Top blade | Tender, marbled meat |
M.triceps brachii caput | Approximately half the meat towards the shank is relatively tough becoming increasingly tender towards the trunk |
M.anconaeus | Well marbled however the meat relatively tough |
Characteristic
- Muscle gathering to improve exercise overall
- Many muscles and fascia
- Hard part and soft part of meat quality are complicated
- Overall the color is good, the taste is deep
- Another name “Ude”
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
Nutrient content of 100 g
【beef-Wagyu】chuck(With beef tallow)
Energy | 286kcal |
Protein | 17.7g |
Lipid | 22.3g |
Carbohydrate | 0.3g |
Vitamin A | – |
Vitamin D | – |
Vitamin E | 0.4mg |
Vitamin K | 7㎍ |
Vitamin B1 | 0.08mg |
Vitamin B2 | 0.21mg |
Vitamin B6 | 0.32mg |
Vitamin B12 | 1.5㎍ |
Vitamin C | 1mg |
Niacin | 4.3mg |
Folic acid | 6㎍ |
Pantothenic acid | 1.0mg |
Biotin | – |
Sodium | 47mg |
Potassium | 280mg |
Calcium | 4mg |
Magnesium | 19mg |
Rin | 150mg |
iron | 0.9mg |
Zinc | 4.9mg |
Copper | 0.07mg |
Manganese | – |
Lodine | – |
Selenium | – |
Chromium | – |
Molybdenum | – |
Dietary fiber | – |