Nutritional Value Of Beef

Beef is the terms used to define the meat bovines, especially of domestic cattle (like cows). While in most parts of the world, the meat is used in cuisines, it is a taboo in religions like Hinduism and Buddhism. The flesh of bovines has been eaten from pre-historic times by hunters. The cattle were domesticated around 8000 BC, providing ready access to beef, milk and leather. They were brought to America by the Spanish conquistadors, in the 16^th century. Today, the meat is consumed almost through the world. For the purpose, beef is first divided into primal cuts. These are the basic sections, from which steaks and other subdivisions are cut. The United States, Brazil, Japan and the People's Republic of China are the world's four largest consumers of beef. The world's largest exporters of beef are Australia, Brazil, Argentina and Canada. Beef is a good source of minerals, such as zinc, selenium, phosphorus, iron, and B vitamins. To know more about the high nutritional value present in beef, go through the Food Rating Chart given below.

Beef Nutrition Facts

Amount of Beef: 4.00 oz-wt

Total Weight of Beef: 113.40 g

Nutrients	Amount
Basic Components
Protein	32.04 g
Water	67.81 g
Ash	1.48 g
Cholesterol	95.25 mg
Calories
Total Calories	240.41 KJ
Calories From Fat	103.08 KJ
Calories From Saturated Fat	38.57 KJ
Fats
Total Fat	11.45 g
Saturated Fat	4.28 g
Mono Fat	4.32 g
Poly Fat	0.43 g
Vitamins
Thiamin - B1	0.15 mg
Riboflavin - B2	0.35 mg
Niacin - B3	4.44 mg
Niacin equiv	10.41 mg
Vitamin B6	0.49 mg
Vitamin B12	2.92 mcg
Vitamin D IU	13.61 IU
Vitamin D mcg	0.35 mcg
Vitamin E alpha equiv	0.23 mg
Vitamin E IU	0.33 IU
Vitamin E mg	0.23 mg
Folate	7.93 mcg
Pantothenic acid	0.43 mg
Minerals
Calcium	7.93 mg
Copper	0.20mg
Iron	4.05 mg
Magnesium	34.03 mg
Manganese	0.01 mg
Phosphorus	269.89 mg
Molybdenum	3.85 mcg
Potassium	475.15 mg
Selenium	27.67 mcg
Sodium	71.44 mg
Zinc	6.33 mg
Mono Fats
14:1 myristol	0.11 g
16:1 palmitol	0.29 g
18:1 Oleic	3.84 g
17:1 heptadecenoic	0.08 g
Poly Fats
18:2 Linoleic	0.35 g
18:3 Linolenic	0.04 g
20:4 Arachidon	0.04 g
Other Fats
Omega 3 Fatty Acids	0.04 mg
Omega 6 Fatty Acids	0.39 mg
Amino Acids
Alanine	1.93 g
Arginine	2.03 g
Aspartate	2.93 g
Cystine	0.36 g
Glutamate	4.81 g
Glycine	1.75 g
Histidine	1.09 g
Isoleucine	1.44 g
Leucine	2.53 g
Lysine	2.67 g
Methionine	0.81 g
Phenylalanine	1.25 g
Proline	1.41 g
Serine	1.23 g
Threonine	1.40 g
Tryptophan	0.36 g
Tyrosine	1.08 g
Valine	1.56 g

Buying & Storing Facts

Examine the sell-by date of the beef and choose the meat of the latest date.
Choose the leanest cuts of beef, by looking for "loin" or "round" in the name.
The muscle portion of the beef should be red or purple in color, instead of brown. Brown represents that the beef might be exposed to excessive oxygen and spoiled.
Purchase beef with the least amount of fat, be it white fat or yellow fat.
The round bone from the back leg bone is best for lean, low-fat beef, as a cow uses its back legs as its primary means of movement.
Try purchasing organically-grown beef to assure you of the fact that it does not have pesticide, hormone or antibiotic residues and that the cattle were raised in a humane manner.
Since beef is highly perishable, it should always be kept at cold temperatures, either refrigerated or frozen, as it will reduce the amount of handling involved.
The length of storage varies with the cut of beef, as larger pieces will have a longer shelf life than pieces with increased surface area. Ground beef will keep for about one to two days, steaks for two to three days, and roasts for three to four days.
Wrap the beef carefully; making sure that it is as tightly packaged as possible. Ground beef should be able to keep for two to three months, while steaks should keep for about six months.

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