Know what’s on your plate
Beef
Calories & nutrition facts
boiled
Nutrition facts
Per 100 g% DV- Calories 202 kcal —
- Protein 24 g 48%
- Carbohydrate 0 g 0%
- Fat 12 g 15%
- Saturated fat 6 g 30%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 538 mg 23%
- Cholesterol 73 mg 24%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 14.2 µg 2%
- Vitamin C 0 mg 0%
- Vitamin D 0.28 µg 1%
- Vitamin E 0.65 mg 4%
- Vitamin K 2.5 µg 2%
- Thiamin (B1) 0.11 mg 9%
- Riboflavin (B2) 0.17 mg 13%
- Niacin (B3) 6.9 mg 43%
- Vitamin B6 0.58 mg 34%
- Folate (B9) 7.1 µg 2%
- Vitamin B12 1.3 µg 53%
Minerals
- Calcium 14.5 mg 1%
- Iron 3 mg 17%
- Magnesium 24.4 mg 6%
- Phosphorus 199 mg 16%
- Potassium 353 mg 8%
- Zinc 4.7 mg 42%
- Copper 0.1 mg 11%
- Manganese 0.02 mg 1%
- Selenium 21.3 µg 39%
- Iodine 33.9 µg 23%
Similar foods
- Beef liver137 kcal / 100 g
- Beef tongue200 kcal / 100 g
- Beef heart99 kcal / 100 g
- Beef roundboiled187 kcal / 100 g
- Beef with vegetablesboiled, with vegetables139 kcal / 100 g
- Porkboiled, salt276 kcal / 100 g
- Vealcooked, without oil, unsalted187 kcal / 100 g
- Veal meatboiled w/ salt186 kcal / 100 g
- Ox tonguemeat only, stewed242 kcal / 100 g
- Chickenboiled without salt219 kcal / 100 g
Questions about Beef
How do you choose beef for a stew?
Choose chuck, shin or brisket: these tougher, well-used muscles become tender and flavourful with slow cooking. Cut the meat into even chunks so they cook at the same rate.
How long should you cook beef stew for?
Brown the beef first, then cover it with liquid and simmer gently with the lid on for about 2–3 hours, until a fork slips easily into the meat. Keep it at a quiet simmer rather than a rapid boil.
What temperature should beef reach to be safe to eat?
For minced beef, cook the centre to 70 °C for 2 minutes, or until thoroughly steaming hot with no pink remaining. Whole cuts such as steaks can be served less well done, but sear the outside thoroughly; use a thermometer if you need a precise check.
How should you store raw beef?
Keep raw beef covered on the lowest shelf of the fridge, separate from ready-to-eat food, and use it within 1–2 days. Freeze it in a sealed, dated pack if you will not cook it in time.
How do you thaw beef safely?
Thaw it in a covered dish in the fridge, allowing several hours for steaks and longer for a large joint. Cook it promptly once thawed, and do not thaw it on the worktop.
What dishes can you make with beef?
Use minced beef for cottage pie, meatballs or bolognese; chuck and shin suit stews and casseroles, while tenderloin and rib cuts are suited to quick cooking as steaks. Beef also works well in chilli con carne and beef curry.
What can you use instead of beef in a stew?
Use lamb shoulder for a similarly rich, slow-cooked stew, or mushrooms and beans for a meat-free version. Mushrooms brown well and add savouriness; add beans later in cooking so they keep their shape.
How does beef stewing meat differ from ordinary beef?
“Beef” can mean many cuts, while stewing meat is cut from tougher parts that need slow, moist cooking. Stewing meat has 34 g protein and 4.05 g fat per 100 g, compared with 24 g protein and 12 g fat in beef.
Source: Fineli (Finland) 7150 · per 100 g · carbohydrate per EU label, fibre excluded
