Nutrients, Calories, Benefits of Beef, Steak From Subscapular Flesh

Published on: 01/06/2022

Calories in Beef, Steak From Subscapular Flesh

Beef, Steak From Subscapular Flesh contains 182 kCal calories per 100g serving. The reference value of daily consumption of Beef, Steak From Subscapular Flesh for adults is 182 kCal.

The following foods have approximately equal amount of calories:

Roll, lamb, New Zealand, frozen, meat and fat, raw (183kCal)
Leg, whole, lamb, New Zealand, frozen, only meat, fried (181kCal)
Rabbit meat (183kCal)
Mutton, shin, only meat, baked (180kCal)
Australian lamb, leg, central part on the bone, only meat, trim to 1/8 '' fat, roasted over an open fire (183kCal)
Australian lamb, shin, meat only, trimmed to 1/8 '' fat, roasted (182kCal)
Veal, upper thigh, only meat fried in a pan (183kCal)
Steak, Chuck tender, boneless, beef, meat only, trimmed to 0 '' fat, first grade, stewed (181kCal)
Veal pancreas (182kCal)
Beef, neck, only meat, baked (183kCal)

Carbohydrates in Beef, Steak From Subscapular Flesh

Beef, Steak From Subscapular Flesh have 0.36 g of carbohydrate per 100g serving, which is 9% of the daily value. Carbohydrates are a key source of energy for muscles to help you fuel, perform and recover. Carbohydrates are also important for optimal physical and mental performance. The reference value of daily consumption of Beef, Steak From Subscapular Flesh for adults is 0.36 g. 0.36 g of carbohydrates are equal to 1.44 kCal. A medium 5.3 oz skin-on potato contains 26 grams of carbohydrates. Many of today’s most popular fad diets recommend restricting all or specific carbohydrate-rich foods. This is unfortunate because carbohydrates have many important functions and eliminating them from the diet is neither necessary nor healthy.

Proteins in Beef, Steak From Subscapular Flesh

Beef, Steak From Subscapular Flesh contains 18.99 g proteins per 100g serving. A medium 5.3 oz skin on potato has 3 grams of protein. Protein is an important component of almost every cell and tissue in the body. Protein is made up of amino acids. There are 20 amino acids with biological significance; however, only nine are essential, meaning that our bodies cannot synthesize them and they must be obtained through food.

Fats in Beef, Steak From Subscapular Flesh

Beef, Steak From Subscapular Flesh contains 11.64 g fats per 100g serving. 11.64 g of fats are equal to 93.12 calories (kCal).

Vitamins and other nutrients in Beef, Steak From Subscapular Flesh

Nutrient	Content	Reference
Calories	182kCal	182kCal
Proteins	18.99g	19g
Fats	11.64g	12g
Carbohydrates	0.36g	0g
Water	68.11g	68g
Ash	0.9g	1g
Vitamin A, RE	4mcg	4mcg
Retinol	0.004mg	0mg
Vitamin B1, thiamine	0.08mg	0mg
Vitamin B2, riboflavin	0.191mg	0mg
Vitamin B4, choline	69.8mg	70mg
Vitamin B5, pantothenic	0.786mg	1mg
Vitamin B6, pyridoxine	0.399mg	0mg
Vitamin B9, folate	3mcg	3mcg
Vitamin B12, cobalamin	3.03mcg	3mcg
Vitamin D, calciferol	0.1mcg	0mcg
Vitamin D3, cholecalciferol	0.1mcg	0mcg
Vitamin E, alpha tocopherol, TE	0.14mg	0mg
Vitamin K, phylloquinone	1.5mcg	2mcg
Vitamin PP, NE	3.252mg	3mg
Betaine	20.8mg	21mg
Potassium, K	315mg	315mg
Calcium, Ca	11mg	11mg
Magnesium, Mg	20mg	20mg
Sodium, Na	76mg	76mg
Sera, S	189.9mg	190mg
Phosphorus, P	178mg	178mg
Iron, Fe	2.38mg	2mg
Manganese, Mn	0.014mg	0mg
Copper, Cu	75mcg	75mcg
Selenium, Se	21.2mcg	21mcg
Zinc, Zn	7.4mg	7mg
Arginine	1.25g	1g
Valin	0.858g	1g
Histidine	0.615g	1g
Isoleucine	0.808g	1g
Leucine	1.528g	2g
Lysine	1.66g	2g
Methionine	0.539g	1g
Threonine	0.835g	1g
Tryptophan	0.214g	0g
Phenylalanine	0.723g	1g
Alanine	1.083g	1g
Aspartic acid	1.703g	2g
Hydroxyproline	0.13g	0g
Glycine	0.866g	1g
Glutamic acid	3.003g	3g
Proline	0.78g	1g
Serine	0.729g	1g
Tyrosine	0.655g	1g
Cysteine	0.199g	0g
Cholesterol	69mg	69mg
Trans fats	0.73g	1g
monounsaturated trans fats	0.73g	1g
Saturated fatty acids	4.831g	5g
14: 0 Myristinova	0.319g	0g
16: 0 Palmitic	2.602g	3g
17: 0 Margarine	0.151g	0g
18: 0 Stearin	1.747g	2g
20: 0 Arachin	0.003g	0g
24: 0 Lignocerin	0.009g	0g
Monounsaturated fatty acids	5.643g	6g
14: 1 Myristolein	0.066g	0g
16: 1 Palmitoleic	0.359g	0g
16: 1 cis	0.359g	0g
17: 1 Heptadecene	0.106g	0g
18: 1 Olein (omega-9)	5.093g	5g
18: 1 cis	4.363g	4g
18: 1 trans	0.73g	1g
20: 1 Gadolein (omega-9)	0.019g	0g
Polyunsaturated fatty acids	0.579g	1g
18: 2 Linoleum	0.504g	1g
18: 2 Omega-6, cis, cis	0.458g	0g
18: 2 Conjugated linoleic acid	0.046g	0g
18: 3 Linolenic	0.022g	0g
18: 3 Omega-3, alpha-linolenic	0.022g	0g
20: 2 Eicosadiene, Omega-6, cis, cis	0.001g	0g
20: 4 Arachidon	0.052g	0g
20: 5 Eicosapentaenoic (EPA), Omega-3	0.001g	0g
Omega-3 fatty acids	0.024g	0g
22: 5 Docosapentaenoic (DPC), Omega-3	0.001g	0g
Omega-6 fatty acids	0.511g	1g

Nutrition Facts About Beef, Steak From Subscapular Flesh

The Nutritional Benefits of Nori: A Superfood from the Sea

The Nutritional Benefits of Nori

Nori is a type of edible seaweed that is commonly used in Japanese cuisine, especially in sushi rolls. Despite its thin and delicate appearance, nori packs a powerful nutritional punch. Here are some of the key nutritional benefits of nori:

Rich in Essential Nutrients

Nori is a good source of several essential nutrients, including vitamins A, C, and E, as well as minerals like iodine, calcium, and iron. These nutrients play a crucial role in maintaining overall health and well-being.

High in Protein

For a plant-based food, nori is surprisingly high in protein. This makes it a great option for vegetarians and vegans looking to increase their protein intake. Including nori in your diet can help support muscle growth and repair.

Loaded with Antioxidants

Antioxidants are compounds that help protect the body from damage caused by free radicals. Nori is packed with antioxidants, such as carotenoids and flavonoids, which can help reduce inflammation and lower the risk of chronic diseases.

Supports Thyroid Function

Thanks to its high iodine content, nori is beneficial for supporting thyroid function. Iodine is a key nutrient for the thyroid gland, which plays a crucial role in regulating metabolism and energy production.

Easy to Incorporate into Your Diet

Adding nori to your diet is easy and versatile. You can use it to wrap sushi rolls, sprinkle it on salads or soups, or even enjoy it as a crunchy snack. Get creative with how you include nori in your meals to reap its nutritional benefits.

The Nutritional Benefits of Nori: A Superfood from the Sea

The Nutritional Benefits of Nori

Nori is a type of edible seaweed that is commonly used in Japanese cuisine, particularly in sushi rolls. Despite its delicate and paper-thin appearance, nori packs a powerful nutritional punch. Here are some of the key benefits of incorporating nori into your diet:

1. Rich in Essential Nutrients

Nori is a great source of essential nutrients such as vitamin A, vitamin C, vitamin E, vitamin K, and various B vitamins. It also contains minerals like iodine, iron, and magnesium, which are important for overall health.

2. High in Antioxidants

Nori is loaded with antioxidants, including carotenoids and flavonoids, which help protect your cells from damage caused by free radicals. Antioxidants play a key role in reducing inflammation and lowering the risk of chronic diseases.

3. Supports Thyroid Function

Thanks to its high iodine content, nori is beneficial for supporting thyroid function. Iodine is a crucial mineral for the production of thyroid hormones, which regulate metabolism and energy levels in the body.

4. Promotes Heart Health

The omega-3 fatty acids found in nori have been linked to a reduced risk of heart disease. These healthy fats help lower cholesterol levels, decrease inflammation, and improve overall cardiovascular health.

5. Aids in Weight Management

Despite being low in calories, nori is rich in fiber, which can help you feel full and satisfied after meals. Including nori in your diet may support weight management efforts by promoting satiety and reducing overall calorie intake.

Managing Heartburn from Ammonium Bicarbonate: Tips and Alternatives

Understanding Ammonium Bicarbonate and its Impact on Heartburn

Ammonium bicarbonate is a chemical compound commonly used in baking as a leavening agent. However, some individuals may experience heartburn after consuming foods containing this ingredient.

Causes of Heartburn from Ammonium Bicarbonate

Ammonium bicarbonate can react with stomach acid, leading to the production of carbon dioxide gas. This gas can build up in the stomach, causing pressure and leading to heartburn symptoms.

Managing Heartburn from Ammonium Bicarbonate

If you are sensitive to ammonium bicarbonate and experience heartburn, consider reducing or avoiding foods that contain this ingredient. Opt for alternative leavening agents in your baking recipes.

Alternative Leavening Agents to Consider

There are several alternatives to ammonium bicarbonate that can be used in baking, such as baking soda, baking powder, and yeast. These options can help you achieve the desired rise in your baked goods without triggering heartburn.

Consulting a Healthcare Professional

If you frequently experience heartburn or digestive issues after consuming foods with ammonium bicarbonate, it is advisable to consult a healthcare professional. They can provide personalized advice and recommendations based on your specific situation.