Know what’s on your plate
Beef brisket
Calories & nutrition facts
whole, separable lean only, all grades, raw
Nutrition facts
Per 100 g% DV- Calories 157 kcal —
- Protein 21 g 41%
- Carbohydrate 0.6 g 0%
- Fat 7.4 g 9%
- Saturated fat 2.6 g 13%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 79 mg 3%
- Cholesterol 62 mg 21%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Vitamin E 0.32 mg 2%
- Vitamin K 1.3 µg 1%
- Thiamin (B1) 0.1 mg 8%
- Riboflavin (B2) 0.17 mg 13%
- Niacin (B3) 3.9 mg 25%
- Pantothenic acid (B5) 0.35 mg 7%
- Vitamin B6 0.42 mg 25%
- Folate (B9) 7 µg 2%
- Vitamin B12 2.4 µg 101%
- Choline 86.5 mg 16%
Minerals
- Calcium 5 mg 0%
- Iron 1.9 mg 11%
- Magnesium 23 mg 5%
- Phosphorus 201 mg 16%
- Potassium 330 mg 7%
- Zinc 4.3 mg 39%
- Copper 0.08 mg 9%
- Manganese 0.01 mg 1%
- Selenium 16.4 µg 30%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 157 | 21 g | 0.6 g | 7.4 g |
| 1 × oz | 113 g | 177 | 23 g | 0.7 g | 8.3 g |
| 1 × lb | 453.6 g | 712 | 94 g | 2.7 g | 33 g |
| 2 × oz | 226 g | 355 | 47 g | 1.4 g | 17 g |
| ½ × oz | 56.5 g | 89 | 12 g | 0.3 g | 4.2 g |
| 3 × oz | 339 g | 532 | 70 g | 2 g | 25 g |
| 4 × oz | 452 g | 710 | 94 g | 2.7 g | 33 g |
Similar foods
- Corned beef brisketcured, raw198 kcal / 100 g
- Beef brisket flat halfseparable lean only, trimmed to 1/8" fat, all grades, raw127 kcal / 100 g
- Beef brisket/centre cutraw200 kcal / 100 g
- Beef brisket meatwhitout fat, grilled, with butter, unsalted372 kcal / 100 g
- Smoked cured beef brisket centre cutraw189 kcal / 100 g
- Beef breastboneless, raw152 kcal / 100 g
- Boneless brisketraw195 kcal / 100 g
- Brisket navel end beefnew zealand, imported, separable lean only, raw194 kcal / 100 g
- Brisket point end beefnew zealand, imported, separable lean only, raw125 kcal / 100 g
- Veal brisketraw147 kcal / 100 g
Questions about Beef brisket
Why is beef brisket tough, and how do you make it tender?
Brisket comes from a hard-working part of the animal, so its connective tissue needs time to soften. Cook it gently, covered with a little liquid, until a fork slides in easily; slicing it across the grain also makes it easier to chew.
How do you cook beef brisket in the oven?
Brown it first, then put it in a snug roasting dish with stock or another braising liquid and cover tightly. Cook at 150°C until fork-tender; a whole piece often needs several hours, so start checking after about three.
Which part of beef brisket should you buy: flat or point?
The flat is leaner and more even in shape, so it slices neatly for sandwiches or a roast-style meal. The point has more fat and marbling, making it especially good for slow cooking and shredding.
What dishes are made with beef brisket?
Brisket is used for Jewish-style braised brisket, Texas-style smoked barbecue, and corned beef. It also works well in pies, tacos and sandwiches once it has been cooked until tender.
How should you store cooked beef brisket?
Cool it promptly, keep it in a covered container in the fridge and use it within two days. For longer storage, freeze it with some of its cooking juices so it stays moist when reheated.
What can you use instead of beef brisket?
Beef chuck is a good substitute for braising or shredding because it also becomes tender with slow, moist cooking. For smoked barbecue, chuck may cook faster and have a different grain, so check tenderness rather than following brisket timings exactly.
How much protein is in a typical serving of beef brisket?
A portion of about 113 g provides 23 g of protein. It is also high in zinc.
Source: USDA FoodData Central 168607 · per 100 g · carbohydrate per EU label, fibre excluded
