meat
Beef Topside
Beef Topside is a meat. It is of meat origin, which is what the computed diet labels on any recipe using it are derived from.
Not the same asVeal (A cut from an adult animal, not a calf. Milanesa is traditionally made from beef in Argentina, though veal versions exist elsewhere.)
Raw · per 100 g
| Nutrient | Per 100 g |
|---|---|
| Energy | 173 kcal |
| Protein | 22.2 g |
| Carbohydrate | 0 g |
| of which sugars | 0 g |
| Fibre | 0 g |
| Fat | 8.7 g |
| of which saturates | 3.3 g |
| Monounsaturated fat | 3.6 g |
| Polyunsaturated fat | 0.4 g |
| Cholesterol | 59 mg |
| Sodium | 51 mg |
| Potassium | 371 mg |
| Calcium | 3 mg |
| Iron | 2 mg |
| Magnesium | 24 mg |
| Phosphorus | 213 mg |
| Zinc | 2.8 mg |
| Copper | 0.1 mg |
| Manganese | 0 mg |
| Selenium | 20.5 µg |
| Vitamin A | 0 µg |
| Vitamin C | 0 mg |
| Thiamin | 0.1 mg |
| Riboflavin | 0.2 mg |
| Niacin | 4.3 mg |
| Vitamin B6 | 0.5 mg |
| Folate | 9 µg |
| Vitamin B12 | 2.8 µg |
| Choline | 92.9 mg |
USDA FDC SR Legacy record 169534. USDA has no record for topside (nalga/bola de lomo) specifically. This is its record for beef top round, separable lean and fat, trimmed to 1/8" fat; it is the closest lean roasting-cut profile it publishes.