One of the most delicious and healthy types of meat is beef. This type of meat is an excellent supplier of protein and iron. In addition, this type of meat contains a lot of proteins such as elastin and collagen. They are necessary for the construction of interarticular ligaments. Girls will also be interested in the fact that these proteins slow down skin aging. In addition, beef contains a large amount of minerals, such as zinc, which is necessary to maintain immunity. However, it should be noted that beef should not be abused. This meat, although considered dietary, contains a certain amount of fat, and beef fat in large quantities is harmful to the body. In addition, this meat is a very heavy food, which is also not beneficial.
How many calories are in boiled beef?
How many calories are in boiled beef depends on the type of meat taken. On average, this figure is 254 kcal. To accurately calculate how many kcal in boiled beef you need to know what part of the meat is used. How many kcal in boiled lean beef also depends on the part of the carcass, but on average the calorie content of such meat is 175 kcal per 100 grams of product. Lean beef meats include tenderloin, shoulder, and rump.
Boiled beef
Cattle meat, beef, is the most common type of meat consumed by the inhabitants of the Earth. Boiled beef is the healthiest type of cooked meat. Boiled beef has a brown color, the shade of which depends on the age of the animal (veal is lighter than the meat of adult animals), a clearly expressed fibrous structure of the meat, a pleasant smell and taste characteristic of beef. For greater juiciness, you can store boiled beef in the broth in which it was cooked for 3-5 days in the refrigerator. Boiled beef without broth should be placed in a glass or plastic container, tightly closed and consumed within 2-3 days.
Calorie table "Beef"
| Product | Kilocalories (per 100 g) |
| Beef - brisket | 217 kcal |
| Beef - shoulder | 137 kcal |
| Beef - lean roast | 200 kcal |
| Beef - sirloin | 380 kcal |
| Beef - ham | 104 kcal |
| Beef - ribs | 233 kcal |
| Beef - tail | 184 kcal |
| Fatty beef | 171 kcal |
| Lean beef | 158 kcal |
| Corned beef | 216 kcal |
| Rendered beef fat | 871 kcal |
| Boiled ham | 269 kcal |
Boiled beef - calorie content, beneficial properties, nutritional value, vitamins
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 254 kcal | 1684 kcal | 15.1% | 5.9% | 663 g |
| Squirrels | 25.8 g | 76 g | 33.9% | 13.3% | 295 g |
| Fats | 16.8 g | 56 g | 30% | 11.8% | 333 g |
| Water | 53.9 g | 2273 g | 2.4% | 0.9% | 4217 g |
| Ash | 3.5 g | ||||
| Vitamins | |||||
| Vitamin B1, thiamine | 0.05 mg | 1.5 mg | 3.3% | 1.3% | 3000 g |
| Vitamin B2, riboflavin | 0.16 mg | 1.8 mg | 8.9% | 3.5% | 1125 g |
| Vitamin E, alpha tocopherol, TE | 0.5 mg | 15 mg | 3.3% | 1.3% | 3000 g |
| Vitamin RR, NE | 8.7 mg | 20 mg | 43.5% | 17.1% | 230 g |
| Niacin | 3.6 mg | ||||
| Macronutrients | |||||
| Potassium, K | 215 mg | 2500 mg | 8.6% | 3.4% | 1163 g |
| Calcium, Ca | 30 mg | 1000 mg | 3% | 1.2% | 3333 g |
| Magnesium, Mg | 31 mg | 400 mg | 7.8% | 3.1% | 1290 g |
| Sodium, Na | 1094 mg | 1300 mg | 84.2% | 33.1% | 119 g |
| Phosphorus, Ph | 184 mg | 800 mg | 23% | 9.1% | 435 g |
| Microelements | |||||
| Iron, Fe | 1.5 mg | 18 mg | 8.3% | 3.3% | 1200 g |
| Sterols (sterols) | |||||
| Cholesterol | 97 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 8.6 g | max 18.7 g |
The energy value of boiled beef, according to 1-392, is 254 kcal.
Main source: Skurikhin I.M. and others. Chemical composition of food products. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
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The benefits of boiled beef
Boiled beef contains complete protein, which means it is involved in plastic, hematopoietic and metabolic processes. This product is recommended for use by people with anemia to increase the level of hemoglobin in the blood. This is due to the fact that beef contains iron, copper, cobalt and vitamin B12. The vitamin composition of boiled beef meets the body's needs during periods of stress, as well as during times of increased physical and mental stress.
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Boiled beef contains the natural chondroprotector collagen, which synthesizes connective tissue cells that form ligaments and joints. It plays a gelling role. Therefore, beef jellied meat is useful for people with diseases of the spine and joints. Beef is rich in proteins. This product contains as much as 25.8%.
Beneficial features
Boiled beef is a wonderful and tasty meat that contains iron and protein, which is so necessary for the body. People involved in sports and exposed to constant physical activity are simply obliged to eat such meat. These elements saturate the body's cells with oxygen. But fat in beef meat is contained in even less quantity than in chicken meat, and this suggests that this product is suitable for dietary nutrition. Beef also contains collagen - it is an excellent building material for the ligaments that are located between the joints. Beef also contains a lot of useful minerals, one of them – zinc – is necessary for the human body to improve immunity.
Beef harm
It is important to understand that all the beneficial properties of beef will disappear if you overeat. No matter how good digestion beef is famous for, the harm from exceeding the recommended dose of protein poses a serious threat, primarily to the gastrointestinal tract, liver and kidneys.
People who do not know how to eat red meat in moderation risk ending their lives as patients in cardiology or other clinical departments. Overeating will result in a critical increase in cholesterol levels, decreased immunity, the development of cardiovascular diseases, the formation of kidney stones, and chronic inflammation of the liver and pancreas. In addition, there is a high risk of developing cancer.
Boiled beef, calorie content per 100 grams of product
For high-quality and healthy nutrition, it is important to include meat from different animals in your diet. One of the useful types is veal and beef. Veal has a delicate taste and low calorie content compared to meat from adult cows.
Beef is a universal gastronomic product. From different types of beef carcass you can prepare hundreds of options for first courses, second courses, cold and hot appetizers. It is important to know the correct preparation and how to choose a quality product.
- How to choose a quality product
- Nutritional composition
- Nutritional value of the product
- Gastronomic diversity
How to choose a quality product
How to properly cook boiled beef
Even in such a simple method of preparing meat as boiling, there are several rules and secrets. The main nuance is that to obtain juicy and aromatic meat, beef is placed in boiling water, which quickly seals the blood vessels and all the juice remains inside the piece. To cook a delicious broth, place meat and vegetables in cold water; with gradual heating, the beef will release the taste and benefits of the broth.
The more root vegetables, vegetables and seasonings are added to the meat, the more tender and aromatic the taste of boiled beef. You can use bay leaves, black peppercorns, onions (often they are not even peeled), celery and parsley roots, parsnips, and carrots.
As a rule, the washed meat in a whole piece and the prepared vegetables are placed in a pan at the same time, after boiling, the resulting foam is removed, and cooked for 1-1.5 hours until tender.
Application
Tough beef is often found. In order to make the beef tender and also to cook it faster, the beef is marinated. Various marinades containing vinegar, milk, and vegetable oil are used. Beef meat is popularly used together with cereals and mushrooms. Beef is often prepared as a sauce (with fruit). Bay leaves also add flavor to the meat. For such meat, be sure to choose a suitable side dish, for example: potatoes, boiled rice with vegetables. But it is recommended to consume chilled beef meat in a sweet and sour sauce. Beef stewed in honey turns out very tasty and unusual. You can also add dried apricots or prunes. How long to cook beef is purely individual, since it all depends on the “age” of the meat. To make good broth and soup, it is best to soak the beef in cold water first. The cooking time for this meat is about 2 hours.
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Other articles in this section
| Pork lungs Pork lungs are the internal organs of an animal, which belong to the category of offal. They are often less beneficial than meat, liver and tongue. Pork lungs are composed of connective tissue and have a porous structure. In some European countries, this offal is one of the most expensive and delicious delicacies. Europeans value it as a low-calorie by-product and a powerful source of animal protein. The lung of a young animal is of great utility. |
| Turkey (heart) Turkey hearts have excellent nutritional and taste qualities. They are based on muscle tissue with thin fibers and a dark red color. There is a small layer of fat, which is white in these hearts only on the upper part. It must be removed just before the cooking process. They themselves are much denser than chicken. Their size is also much larger. |
| Bison meat By the beginning of the 18th century, bison occupied a fairly wide territory in Canada and North America. Later, they began to be exterminated en masse, mainly for the purpose of obtaining meat, which greatly reduced their population. Recently, bison began to be purposefully bred in Asian countries. In Russia, bison meat is still considered an exquisite delicacy. And for Indian tribes it has always been the main source of food. |
| Pork meatballs Pork meatballs are recognized by culinary specialists in most countries of the world as a separate dish worthy of attention. They are prepared from minced pork and belong to the group of second courses. Different peoples have given it quite different names. Moreover, this dish is national in a country like Sweden. This dish will be a winner both on a holiday and on an ordinary weekday. |
| Beef udder Beef udder is the mammary gland of a cow. Udder is not a product that can be called everyday, but its taste and beneficial properties are in no way inferior to other meat products. The udder arrives on supermarket shelves already in a processed state - without the taste of milk and excess fat. This is the form in which it can be prepared. Everyone remembers the taste of udder differently, mostly comparing it to chicken fillet. |
| Lean Beef Liver Lean beef liver is produced by various farms. It is obtained from the slaughter of cows and bulls, usually young breeds of cattle. |
| Beef brains Recipes for cooking beef brains have come down to us from time immemorial. There are archaeological finds that tell of the ritual of preparing and eating the brains of a bull during the burial of an elder. The cooking methods are strikingly different from each other, but they all have one thing in common: no matter what dish of beef brains you are offered, it will be a true delicacy. Brains have a delicate, unique taste, but nutritionists often do not recommend feasting on them, since they are poorly absorbed by the body. And they cannot be classified as dietary products. A huge cholesterol content and a low percentage of proteins indicate the opposite. Still, beef brains have many beneficial qualities. |
| Ground Pork Ground pork is minced pig meat, sometimes with the addition of various spices and ingredients. Garlic, carrots, onions, tomatoes, etc. can be added to the minced meat to improve the taste. Before preparing the minced meat, the meat is washed and thoroughly ground manually or mechanically. Minced meat is usually made from raw or fried meat. It is often mixed with other minced meat, such as beef. The shoulder and hip parts of the carcass are most suitable for preparing minced pork. It is believed that the lighter and fattier the meat, the more suitable it is for making minced meat. Minced meat is a very popular semi-finished product; it is very tender and juicy, pale pink in color without a pungent odor. Ground pork is an excellent ingredient for many dishes. |
| Turkish basturma Beef tenderloin cured in a special way is Turkish basturma. The product owes its name directly to its origin. Its appearance is associated with the countries of the Ottoman Empire. During multi-day campaigns, warriors stocked up on pieces of beef meat, which they placed under the saddle. Windy in the steppes, salted by horse sweat and compressed under the weight of the rider, the meat acquired specific properties: it did not spoil for a long time and successfully renewed the strength of the fighter. Improved and refined over time, the dish is still popular today. |
| Boar meat Hunting wild boar is a favorite hobby of most hunters. In addition to the excitement, the reason for this is the possibility of obtaining excellent-tasting boar meat. For thousands of years, people have been eating tasty and healthy wild boar meat. In terms of taste, wild boar meat resembles pork and is in no way inferior to it. Rich taste is a distinctive feature of wild boar meat. The meat of a mature cleaver is characterized by a specific smell. But if you properly soak the meat in a vinegar solution, the smell of the meat becomes pleasant and fresh. Naturally, the softest and most pleasant-smelling meat is from females and young animals. With age, meat becomes tougher. To eat it, it must be soaked for at least 3 hours. |
The use of beef in diets
Cow or calf meat is especially beneficial if your blood cholesterol levels are high. In addition, doctors recommend it when diagnosing obesity, anemia or low immunity. Due to the content of iron and healthy protein in the product, oxygen is better supplied to tissues and cells. Meat is rich in vitamins E, B, PP and C. It contains important microelements for the body: potassium, cobalt, zinc, sodium, phosphorus and magnesium.
In order to lose excess weight, you can regularly eat fresh low-calorie beef meat, while steaming it.
You can stew the product with a minimum amount of oil, boil, bake or grill. Beef goes perfectly with fresh vegetables, herbs, salad, and prunes. If you are counting calories daily, it is better to always use the table and follow the recommended diet method for servings of food.
Calorie content of boiled, fried, stewed beef
The benefit of boiled beef lies not only in its low calorie content (about 250 kcal), but also in the preservation of all useful elements after heat treatment. It is best to choose young and lean meat that is not subject to repeated freezing. Approximately the same indicator of nutritional value is noted for stewed meat - 232 kcal.
When eating on a diet, it is recommended to steam the meat. The calorie content of steamed beef is only 190 kcal, and fried beef is more than 380 kcal.
Oil added during cooking increases the indicator, so frying the product is not recommended during a diet or if there are medical restrictions. An alternative option is grilling (about 250 kcal). You can add a little salt and pepper to the meat.
An example of a daily diet during a beef diet
It is better to prepare beef dishes for the diet by steaming, baking or stewing. Beef goes well with fresh vegetables. This is what an approximate menu for someone losing weight using this system might look like.
2. Steamed cottage cheese casserole: 200 gr. cottage cheese of minimal fat content, 1 egg, a spoonful of honey, a little corn starch and vanillin to taste. Mix the products and cook in the oven or microwave.
3. Grapefruit juice or coffee.
2. Beef steak.
3. Lean beef shurpa without potatoes.
4. Salad of greens and vegetables, lightly dressed with olive oil.
2. Kefirogl (kefir with honey and spices) or yogurt.
2. Boiled beef with baked vegetables.
3. Herbal tea.
After 8 pm it is better not to eat anything to give your stomach a rest. If you follow all the rules of the beef diet, you have every chance of losing weight quickly and safely. We wish you victories over excess weight!
Boiled beef, calorie content per 100 grams of product
For high-quality and healthy nutrition, it is important to include meat from different animals in your diet. One of the useful types is veal and beef. Veal has a delicate taste and low calorie content compared to meat from adult cows.
Beef is a universal gastronomic product. From different types of beef carcass you can prepare hundreds of options for first courses, second courses, cold and hot appetizers. It is important to know the correct preparation and how to choose a quality product.
- How to choose a quality product
- Nutritional composition
- Nutritional value of the product
- Gastronomic diversity
How to choose a quality product
How to choose a quality product
To prepare a delicious dish, you need to use several criteria for choosing beef:
- Rich natural red color. Indicates the freshness of the product;
- Uniform coloring of a piece of beef. Typical for a product that has not been frozen. When frozen repeatedly, meat loses its beneficial properties and rich taste.
- The streaks of fat are white. The yellow color of the greasy veins indicates that the meat has been stored for a long time. Pink veins indicate fraud on the part of manufacturers or sellers. They tint the meat to make it look appetizing.
- No foreign odors. To kill the rotten smell of stale meat, sellers soak it in a vinegar solution or chemicals.
- A smooth, homogeneous consistency is the key to high-quality and fresh meat.
Necessary requirements for the sale of meat products are the presence of a health book and relevant documents for the goods. The store, retail outlet, counter must be kept clean and tidy. It is important to pay attention to where and how beef is stored.
Nutritional composition
Nutritional composition
Beef is rich in proteins, macro and microelements, and various vitamins. Excellent for dietary nutrition. It has long been used for preparing children's dishes.
The presence of collagen in beef meat is valued for the female body. Collagen improves the appearance of the skin, gives elasticity to the hair and makes hair follicles strong.
Vitamins B, H and vitamin E help improve metabolism, restore the nervous system after stress, replenish energy reserves and promote rapid weight loss.
Iodine, magnesium, choline, manganese in the composition ensure improved brain function. Sulfur and zinc help strengthen the immune system. Proper consumption of beef removes fluid from the body and increases hemoglobin levels.
Nutritional value of the product
Nutritional value of the product
The calorie content of beef and its nutritional value mainly depend on the type of meat, that is, which piece of animal carcass is prepared and on the cooking option.
It is important to remember that during frying, any piece, including fillet, absorbs all the sunflower or vegetable oil. This increases calorie content due to fat . It turns out just a fat bomb that will hit the waist, hips and stomach. In particular, the liver will suffer from fried foods, especially deep-fried ones.
To improve the quality of calorie content, beef should be boiled, baked in its own juices, or use a steamer.
How many calories are in beef?
Average caloric content and nutritional value of boiled beef per 100 grams:
- Calories = 201;
- Proteins = 18g;
- Fat = 14.3g;
- Carbohydrates = 0g.
The percentage of proteins, fats and carbohydrates is respectively: 36% / 64% / 0%.
It is worth remembering that these are average values, and the amount of fat in lean meat is lower and more protein. Protein is necessary for building high-quality muscles, which is extremely important for athletes and those wishing to lose weight.
For a growing child's body, this ratio of proteins and fats in combination with complex carbohydrates (cereals) promotes rapid growth, strengthening the immune system and bones. The presence of animal fats is beneficial for the female body.
Without the correct amount of fat in a woman’s body, the cycle is disrupted and metabolism deteriorates. Fat consumption must be limited in the diet of any person, regardless of gender and age.
Gastronomic diversity
Gastronomic diversity
The fat content of beef plays a leading role in the preparation of various dishes. For example, to prepare a clear broth for first courses, it is better to use beef rump. Its calorie content per 100 grams is 138 kcal.
For frying, fillet is the best option. A piece of boneless meat is perfectly fried and has a rich, deep taste. 100g of fillet contains 20.1g of protein, 3.5g of fat and only 113kcal. Beef loin is great for roasting. In cookbooks and on websites on the Internet you can find a huge number of recipes with baked lean fillet.
The internal organs of cattle are very popular among gastronomic consumers. in the liver , lungs or stomach in boiled, fried or baked form. It is worth noting how many calories are in boiled internal organs:
- Heart-96kcal;
- Stomach-127kcal;
- Liver-94kcal;
- Brains-124kcal;
- Kidneys -86kcal.
An excellent dinner option would be stewed lean kidneys and stomach, seasoned with sour cream and a side dish of rice.
How to cook beef.
When cooking meat broth, you should be careful so that rich foam does not remain on the broth. Otherwise, the broth will not be transparent, with flakes of meat foam, which will spoil the appearance of the soup. It is recommended to bake beef for 40 minutes, depending on the size of the pieces being baked.
You can combine beef with dried fruits (prunes, dried apricots, figs), alcoholic drinks (white and red wine), and herbs (thyme, dill, marjoram).
Rice, potatoes, buckwheat porridge, and pasta are ideal as a side dish.
To ensure that the beef is soft and flavorful during cooking, cooks use pre-soaking. The traditional marinade is an aqueous solution of vinegar. It is also recommended to soak beef in wine, vegetable oil with spices, lemon juice, mayonnaise or sour cream.
Source: https://edim.guru/myasoyajtsa/varenaya-govyadina-kalorijnost-na-100-gramm-produkta.html
Variety of beef diet dishes
You can prepare simple and complex beef recipes while on a diet, simply boil the meat and serve with vegetables, or diversify the dish by adding zest to it through special preparation. There are original recipes for Dukan diets that include beef. It can be marinated in a special way, seasoned with a special sauce, served with onions, garlic, and cooked in Vietnamese style.
If you decide to lose weight on beef, then feel free to create a menu, prepare food preparations so that you can quickly prepare them later. This diet is completely safe; using it, a person is always full of vitality and energy, is in a good mood, and at the same time loses extra pounds. Find out if you can eat pork while losing weight.
Cooked beef - chemical composition, nutritional value, BJU - All about medicine
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 254 kcal | 1684 kcal | 15.1% | 5.9% | 663 g |
| Squirrels | 25.8 g | 76 g | 33.9% | 13. 3% | 295 g |
| Fats | 16.8 g | 56 g | 30% | 11.8% | 333 g |
| Water | 53.9 g | 2273 g | 2.4% | 0.9% | 4217 g |
| Ash | 3.5 g | ||||
| Vitamins | |||||
| Vitamin B1, thiamine | 0.05 mg | 1. 5 mg | 3.3% | 1.3% | 3000 g |
| Vitamin B2, riboflavin | 0.16 mg | 1.8 mg | 8.9% | 3.5% | 1125 g |
| Vitamin E, alpha tocopherol, TE | 0.5 mg | 15 mg | 3.3% | 1.3% | 3000 g |
| Vitamin RR, NE | 8. 7 mg | 20 mg | 43.5% | 17.1% | 230 g |
| Niacin | 3.6 mg | ||||
| Macronutrients | |||||
| Potassium, K | 215 mg | 2500 mg | 8.6% | 3.4% | 1163 g |
| Calcium, Ca | 30 mg | 1000 mg | 3% | 1. 2% | 3333 g |
| Magnesium, Mg | 31 mg | 400 mg | 7.8% | 3.1% | 1290 g |
| Sodium, Na | 1094 mg | 1300 mg | 84.2% | 33.1% | 119 g |
| Phosphorus, Ph | 184 mg | 800 mg | 23% | 9. 1% | 435 g |
| Microelements | |||||
| Iron, Fe | 1.5 mg | 18 mg | 8.3% | 3.3% | 1200 g |
| Sterols (sterols) | |||||
| Cholesterol | 97 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 8. 6 g | max 18.7 g |
The energy value of boiled beef, according to 1-392, is 254 kcal.
Main source: Skurikhin I.M. and others. Chemical composition of food products. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Product calculator
Source: https://www.azbukadiet.ru/2019/10/27/kalorijnost-govyadiny.html
