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Beef Rump Roast

Beef Rump Roast

Description

Beef rump roast originates in the round (the area between the rump and the lower leg). This cut is less tender than many other cuts, but is very flavorful. Rump roast usually contains a considerable amount of bone, is fairly lean and therefore has less lipids and calories than many other cuts.

Caloric Content

1
Calories:1167
Protein: 67 gm
Carbohydrates: 0 gm
Fiber: 0 gm
Total fats: 97.4 gm
Saturated fats: 47 gm
Unsaturated fats: 46 gm
Cholesterol: 261 mg



1. 1 pound, 454 grams

Vitamin Content

1 USRDA
Vitamin A: 1905000 IU
Thiamine: .29 1.7 mg
Vitamin B-2: .6 1.7 mg
Vitamin B-6: 1.27 2.0 mg
Vitamin B-12: 5.4 6 mcg
Biotin: - 300 mcg
Niacin: 16.1 20 mg
Pantothenic Acid: 1.81 10 mg
Folic acid: .032 400 mcg
Vitamin C: - 60 mg
Vitamin E: - 30 IU



1. 1 pound, 454 grams

Mineral Content

1 USRDA
Calcium: 391000 mg
Copper: - 2 mg
Iron: 10 18 mg
Magnesium: 71 400 mg
Manganese: - n/a mg
Phosphorus: 6161000 mg
Potassium: 1072 n/a mg
Selenium: - n/a mcg
Sodium: 235 n/a mg
Zinc: - 15 mg



1. 1 pound, 454 grams

Amino Acid Content

                1

Tryptophan:        - gm
Threonine:        - gm
Isoleucine:        - gm
Leucine:                - gm
Lysine:                - gm
Methionine:        - gm
Cysteine:                - gm
Phenylalanine:        - gm
Tyrosine:                - gm
Valine:                - gm
Arginine:                - gm
Histidine:                - gm
Alanine:                - gm
Aspartic acid:        - gm
Glutamic acid:        - gm
Glycine:                - gm
Proline:                - gm
Serine:                - gm

1. 1 pound, 454 grams

References

Kirschmann, John D. Nutrition Almanac: Nutrition Search. McGraw-Hill: New York. 1990.

Kreutner, Patricia A. Nutrition In Perspective. Prentice-Hall: Englewood Cliffs. 1980.

United States Department of Agriculture. How To Buy Food For Economy and Quality. Recommendations of the United States Department of Agriculture. Dover: New York. 1975.