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Carbohydrate, by difference calculator: Beef ProductsFind food sorted by Carbohydrate, by difference in 100 grams from Beef Products category. Click on a Beef Products item for calories, nutrition information and nutrition facts which can be scaled for different food amounts. Please remember that although this gives an indication of foods to eat to increase (or decrease) Carbohydrate, by difference in your diet, you should also consider portion sizes. For example chives have a high amount of vitamin C in 100 grams but a portion size may only be a tablespoon or 0.2 g.
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Carbohydrate, by difference in 100 g
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| | USDA Commodity, beef patties with VPP, frozen, cooked | 7 g |
| Beef, variety meats and by-products, liver, cooked, braised | 5 g |
| Beef, variety meats and by-products, liver, cooked, pan-fried | 5 g |
| Beef, variety meats and by-products, liver, raw | 3 g |
| Beef, variety meats and by-products, tongue, raw | 3 g |
| USDA Commodity, beef patties with VPP, frozen, raw | 3 g |
| Beef, variety meats and by-products, brain, raw | 1 g |
| Beef, variety meats and by-products, tripe, cooked, simmered | 1 g |
| Beef, cured, breakfast strips, cooked | 1 g |
| Beef, variety meats and by-products, brain, cooked, simmered | 1 g |
| Beef, chuck, shoulder clod, shoulder top and center steaks, steak, separable lean only, trimmed to 0" fat, select, cooked, grilled | 0 g |
| Beef, short loin, t-bone steak, separable lean and fat, trimmed to 1/4" fat, all grades, raw | 0 g |
| Beef, chuck, shoulder clod, top blade, steak, separable lean and fat, trimmed to 0" fat, all grades, raw | 0 g |
| Beef, rib, whole (ribs 6-12), separable lean and fat, trimmed to 1/4" fat, choice, cooked, broiled | 0 g |
| Beef, round, eye of round, separable lean and fat, trimmed to 1/2" fat, prime, cooked, roasted | 0 g |
| Beef, ground, 90% lean meat / 10% fat, patty, cooked, broiled | 0 g |
| Beef, round, full cut, separable lean and fat, trimmed to 1/4" fat, choice, cooked, broiled | 0 g |
| Beef, rib, large end (ribs 6-9), separable lean and fat, trimmed to 1/8" fat, prime, raw | 0 g |
| Beef, short loin, top loin , separable lean only, trimmed to 1/8" fat, choice, raw | 0 g |
| Beef, variety meats and by-products, brain, cooked, pan-fried | 0 g |
| Beef, tenderloin, separable lean and fat, trimmed to 1/8" fat, all grades, raw | 0 g |
| Beef, round, bottom round, separable lean and fat, trimmed to 0" fat, select, cooked, braised | 0 g |
| Beef, short loin, porterhouse steak, separable lean and fat, trimmed to 1/8" fat, all grades, raw | 0 g |
| Beef, short loin, t-bone steak, separable lean only, trimmed to 1/4" fat, all grades, raw | 0 g |
| Beef, rib, whole (ribs 6-12), separable lean and fat, trimmed to 1/4" fat, prime, cooked, roasted | 0 g |
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Nutrition FactsUse the links below to find the Nutrition Facts for all of the major vitamins, minerals, amino acids and nutrients that are required by the body.
calories, fat, carbohydrate, high protein food, high fiber food, low carb food, calcium, iron, magnesium, chromium, phosphorus, chloride, potassium, sodium, fluoride, iodine, zinc, copper, manganese, selenium, vitamins and minerals, vitamin A, vitamin E, vitamin D, vitamin C, vitamin B1 (thiamin), vitamin B2 (riboflavin), vitamin B3 (niacin), vitamin B5 (pantothenic acid), vitamin B6, biotin (vitamin B7), Folic Acid (vitamin B9), vitamin B12, vitamin B13, vitamin B15, vitamin B17, vitamin K, folic acid, tryptophan, threonine, isoleucine, leucine, lysine, methionine, cysteine, phenylalanine, tyrosine, valine, arginine, histidine, alanine, aspartic acid, glutamic acid, glycine, proline, serine, cholesterol, essential fatty acids, trans fat, saturated fat, recommended dietary allowance |
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Disclaimer: The information provided by Diet & Fitness Today is for general information and should not be used during any medical emergency or for the diagnosis or treatment of any medical condition. You should always consult a licensed physician or medical professional for diagnosis and treatment of any medical condition and before starting any weight loss or fitness regime.
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