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Nutritional Information, Diet Info and Calories in
Beef Brisket, Point Half, Raw, Slf

Nutrition Facts
Serving Size
1 oz
 
Amount Per Serving
Calories
93
Calories from Fat
74
 
% Daily Value*
Total Fat
8.2g
13%
Saturated Fat
3.4g
17%
Trans Fat
0g
Cholesterol
21.5mg
7%
Sodium
18.4mg
1%
Potassium
65.5mg
2%
Total Carbohydrate
0g
0%
Dietary Fiber
0g
0%
Sugars
0g
Protein
4.6g
9%
 
Vitamin A  0% Vitamin C  0%
Calcium  0% Iron  2%
Thiamin  1% Riboflavin  2%
Vitamin B6  5% Vitamin B12  10%
Niacin  4% Magnesium  1%
Phosphorus  4% Zinc  7%
Copper  1% Pantothenic Acid  1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Notes: trim to 1/4'' fat, all grades

Additional Serving Size Recommendations

Nutrition Facts
Serving Size
1 lb
 
Amount Per Serving
Calories
1,488
Calories from Fat
1,184
 
% Daily Value*
Total Fat
132g
203%
Saturated Fat
53.7g
269%
Trans Fat
0g
Cholesterol
344.7mg
115%
Sodium
294.8mg
12%
Potassium
1,047.8mg
30%
Total Carbohydrate
0g
0%
Dietary Fiber
0g
0%
Sugars
0g
Protein
73.1g
146%
 
Vitamin A  0% Vitamin C  0%
Calcium  3% Iron  39%
Thiamin  21% Riboflavin  35%
Vitamin B6  75% Vitamin B12  159%
Niacin  64% Magnesium  18%
Phosphorus  68% Zinc  112%
Copper  14% Pantothenic Acid  12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts
Serving Size
100 grams
 
Amount Per Serving
Calories
328
Calories from Fat
261
 
% Daily Value*
Total Fat
29.1g
45%
Saturated Fat
11.8g
59%
Trans Fat
0g
Cholesterol
76mg
25%
Sodium
65mg
3%
Potassium
231mg
7%
Total Carbohydrate
0g
0%
Dietary Fiber
0g
0%
Sugars
0g
Protein
16.1g
32%
 
Vitamin A  0% Vitamin C  0%
Calcium  1% Iron  9%
Thiamin  5% Riboflavin  8%
Vitamin B6  17% Vitamin B12  35%
Niacin  14% Magnesium  4%
Phosphorus  15% Zinc  25%
Copper  3% Pantothenic Acid  3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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