Beef, neck, raw - Nutrition data & facts, nutritional informationHome » Meat and meat products » Beef

Beef, neck, raw

Bos taurus

	Energy Distribution % of total food energy
	Protein, total	50.8 %
	Fat, total	49.2 %
	Carbohydrate, total	0 %
	Alcohol	0 %

Refuse: 20%


Content per 100 grams
Energy	687	kJ
Protein, total	20.8	g
total-N	3.3	g
Fat, total	9	g
saturated fatty acids	3.8	g
monounsaturated fatty acids	4.3	g
polyunsaturated fatty acids	0.4	g
Carbohydrate, total	0	g
carbohydrate, available	0	g
added sugar	0	g
dietary fibre	0	g
Alcohol	0	g
Ash	1	g
Moisture	69.2	g

Vitamins
Vitamin A	7	RE
retinol	7	μg
ß-carotene	0	μg
Vitamin D	0.5	μg
Vitamin E	0.304	aTE
alpha-tocopherol	0.304	mg
Vitamin K	0	μg
Vitamin B1, thiamin	0.032	mg
Vitamin B2, riboflavin	0.19	mg
Niacin equivalents	9.73	NE
niacin	5.9	mg
tryptophan	3.83	mg
Vitamin B6	0.48	mg
Pantothenic Acid	0.8	mg
Biotin	0	μg
Folates	6	μg
Vitamin B12	1.4	μg
Vitamin C	0	mg

Minerals
Sodium, Na	69	mg
Potassium, K	325	mg
Calcium, Ca	5	mg
Magnesium, Mg	22	mg
Phosphorus, P	170	mg
Iron, Fe	2.2	mg
Copper, Cu	0.068	mg
Zinc, Zn	5.8	mg
Iodine, I	0.9	μg
Manganese, Mn	0.011	mg
Chromium, Cr	1.8	μg
Selenium, Se	9.5	μg
Nickel, Ni	0.7	μg

Carbohydrates
Fructose	0	g
Glucose	0	g
Lactose	0	g
Maltose	0	g
Saccharose	0	g
All sugars, total	0	g
Starch	0	g

Lipids
C 14:0	0.271	g
C 15:0	0.051	g
C 16:0	2.28	g
C 17:0	0.102	g
C 18:0	1.1	g
C 14:1	0.127	g
C 16:1	0.533	g
C 18:1, n-9	3.55	g
C 20:1, n-11	0	g
C 18:2, n-6	0.169	g
C 18:3, n-3	0.11	g
C 20:4, n-6	0.085	g
C 20:5, n-3	0	g
C 22:5, n-3	0	g

Sums lipids
Sum saturated	3.8	g
Sum monounsaturated	4.3	g
Sum polyunsaturated	0.364	g
Sum n-3 fatty acids	0.11	g
Sum n-6 fatty acids	0.254	g
Trans fatty acids	0.254	g

Cholesterol
Cholesterol	64	mg

Amino acids
Isoleucin	1000	mg
Leucine	1600	mg
Lysine	1700	mg
Methionine	530	mg
Cystine	140	mg
Phenylalanine	830	mg
Tyrosine	700	mg
Threonine	900	mg
Tryptophan	230	mg
Valine	1100	mg
Arginine	1300	mg
Histidine	700	mg
Alanine	1200	mg
Aspartic acid	1800	mg
Glutamic acid	3000	mg
Glycine	1100	mg
Proline	870	mg
Serine	830	mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0433