Food Composition Database

Beef, imported beef, chuck, lean and fat, raw Beef, imported beef, chuck, without subcutaneous fat, raw Beef, imported beef, chuck, lean, raw Beef, imported beef, chuck, fat, raw Beef, imported beef, chuck roll, lean and fat, raw Beef, imported beef, chuck roll, without subcutaneous fat, raw Beef, imported beef, chuck roll, lean, raw Beef, imported beef, rib loin, lean and fat, raw Beef, imported beef, rib loin, lean and fat, roasted Beef, imported beef, rib loin, lean and fat, boiled Beef, imported beef, rib loin, without subcutaneous fat, raw Beef, imported beef, rib loin, lean, raw Beef, imported beef, rib loin, fat, raw Beef, imported beef, sirloin, lean and fat, raw Beef, imported beef, sirloin, without subcutaneous fat, raw Beef, imported beef, sirloin, lean, raw Beef, imported beef, flank or short plate, lean and fat, raw Beef, imported beef, inside round, lean and fat, raw Beef, imported beef, inside round, without subcutaneous fat, raw Beef, imported beef, inside round, without subcutaneous fat, roasted Beef, imported beef, inside round, without subcutaneous fat, boiled Beef, imported beef, inside round, lean, raw Beef, imported beef, inside round, fat, raw Beef, imported beef, silverside, lean and fat, raw Beef, imported beef, silverside, without subcutaneous fat, raw Beef, imported beef, silverside, lean, raw Beef, imported beef, rump, lean and fat, raw Beef, imported beef, rump, without subcutaneous fat, raw Beef, imported beef, rump, lean, raw Beef, imported beef, fillet, lean, raw