Calories in Viande bovine, Nouvelle-Zélande, importés, gras sous-cutané, cuits
Generic food Cooked Viande
Viande bovine, Nouvelle-Zélande, importés, gras sous-cutané, cuits contains 731 kcal per 100 g. A typical serving of 3 oz (85 g) provides about 621 kcal.
Roughly 96 % of its calories come from fat, with 4 % from protein and 0 % from carbohydrates (estimated with general energy factors).
That is more energy than the typical item in produits du boeuf on FoodFactly, where the median is 198 kcal per 100 g across 961 foods.
100 g provides 14 % of the Daily Value for Vitamine B12.
These values are for the cooked food. Raw and other preparations have their own values, listed separately below.
The data comes from USDA FoodData Central: SR Legacy, where most core values were measured by laboratory analysis.
Nutrition facts
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories C | 731 kcal | |
| Total fat M | 78,3 g | 100 % |
| Saturated fat C | 30,3 g | 151 % |
| Trans fat C | 2,7 g | |
| Cholesterol M | 63 mg | 21 % |
| Sodium M | 25 mg | 1 % |
| Total carbohydrates C | 0 g | 0 % |
| Dietary fiber Z | 0 g | 0 % |
| Total sugars Z | 0 g | |
| Protein M | 6,5 g | 13 % |
| Vitamine C Z | 0 mg | 0 % |
| Vitamine D ? | 0,3 µg | 2 % |
| Thiamine (B1) M | 0,063 mg | 5 % |
| Riboflavine (B2) M | 0,034 mg | 3 % |
| Niacine (B3) M | 1,3 mg | 8 % |
| Acide pantothénique (B5) M | 0,092 mg | 2 % |
| Vitamine B6 M | 0,057 mg | 3 % |
| Vitamine B12 M | 0,34 µg | 14 % |
| Calcium M | 17 mg | 1 % |
| Fer M | 0,47 mg | 3 % |
| Magnésium M | 7 mg | 2 % |
| Phosphore M | 66 mg | 5 % |
| Potassium M | 129 mg | 3 % |
| Zinc M | 0,43 mg | 4 % |
| Cuivre M | 0,015 mg | 2 % |
| Manganèse M | 0,002 mg | 0,1 % |
| Sélénium M | 2,2 µg | 4 % |
% DV: percent of the FDA Daily Value for adults (reference amounts). Letters show how each value was obtained: M measured, C calculated, L label, Z assumed zero, I imputed. Vitamins and minerals not listed were not reported by the source.
Nutritional breakdown
- Protein 4 %
- Fat 96 %
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Vitamins and minerals, % Daily Value per 100 g
Nutritional insights
- Protein6,5 gin the lowest quarter of produits du boeuf (median 24,2 g)
- Fat78,3 gin the top quarter of produits du boeuf (median 9,3 g)
- Saturated fat30,3 gin the top quarter of produits du boeuf (median 3,5 g)
- Sodium25 mgin the lowest quarter of produits du boeuf (median 61 mg)
- Protein per 100 kcal0,89 gprotein density, useful for comparing foods with different calorie levels
- Water15,4 gwater per 100 g, which largely explains differences between raw, cooked and dried forms
Full nutrient profile
Fats and cholesterol (2)
| Graisses monoinsaturées C | 25,3 g |
|---|---|
| Graisses polyinsaturées C | 1,7 g |
Amino acids (16)
| Tryptophane M | 0,068 g |
|---|---|
| Thréonine M | 0,24 g |
| Isoléucine M | 0,27 g |
| Leucine M | 0,49 g |
| Lysine M | 0,52 g |
| Méthionine M | 0,21 g |
| Phénylalanine M | 0,25 g |
| Tyrosine M | 0,22 g |
| Valine M | 0,29 g |
| Arginine M | 0,43 g |
| Histidine M | 0,23 g |
| Alanine M | 0,34 g |
| Acide glutamique M | 0,91 g |
| Glycine M | 0,35 g |
| Proline M | 0,21 g |
| Sérine M | 0,23 g |
Individual fatty acids (44)
| EPA (omega-3, 20:5 n-3) M | 0 g |
|---|---|
| DHA (omega-3, 22:6 n-3) M | 0 g |
| ALA (omega-3, 18:3 n-3) M | 0,51 g |
| Acide linoléique (oméga-6, 18:2) ? | 1,2 g |
| SFA 4:0 Z | 0 g |
| SFA 6:0 Z | 0 g |
| CFA 8:0 M | 0 g |
| SFA 10:0 M | 0,026 g |
| SFA 12:0 M | 0,06 g |
| SFA 14:0 M | 1,9 g |
| CFA 16:0 M | 14,9 g |
| SFA 18:0 M | 12,1 g |
| SFA 20:0 M | 0,08 g |
| MUFA 18:1 ? | 22,9 g |
| PUFA 18:3 ? | 0,51 g |
| PUFA 20:4 ? | 0 g |
| SFA 22:0 M | 0,05 g |
| MUFA 14:1 M | 0,44 g |
| MUFA 16:1 ? | 2 g |
| PUFA 18:4 Z | 0 g |
| MUFA 20:1 M | 0,05 g |
| MUFA 22:1 ? | 0 g |
| PUFA 22:5 n-3 (DPA) M | 0,036 g |
| SFA 17:0 M | 1 g |
| SFA 24:0 M | 0 g |
| TFA 16:1 t M | 0,073 g |
| TFA 18:1 t M | 2,6 g |
| TFA 18:2 t,t M | 0,036 g |
| PUFA 18:2 CLA M | 0,69 g |
| MUFA 24:1 c M | 0 g |
| PUFA 20:2 n-6 c, c M | 0 g |
| MUFA 16:1 c M | 1,9 g |
| MUFA 18:1 c M | 20,3 g |
| PUFA 18:2 n-6 c, c M | 0,43 g |
| MUFA 22:1 c M | 0 g |
| PUFA 18:3 n-6 c,c,c M | 0 g |
| MUFA 17:1 M | 0 g |
| PUFA 20:3 ? | 0 g |
| Acides gras, transmonoenoïque total C | 2,7 g |
| Acides gras transpolyénoïques totaux C | 0,036 g |
| MUFA 15:1 M | 0 g |
| PUFA 20:3 n-3 M | 0 g |
| PUFA 20:3 n-6 M | 0 g |
| PUFA 20:4 n-6 M | 0 g |
Carotenoids (7)
| Bêta-carotène Z | 0 µg |
|---|---|
| Lycopène Z | 0 µg |
| Lutéine + zéaxanthine Z | 0 µg |
| Carotène, alpha Z | 0 µg |
| Vitamine D (D2 + D3), Unités internationales M | 13 IU |
| Vitamine D3 (cholecalciférol) M | 0,3 µg |
| Cryptoxanthine, bêta Z | 0 µg |
Other components (7)
| Eau M | 15,4 g |
|---|---|
| Alcool Z | 0 g |
| Caféine Z | 0 mg |
| Cendres M | 0,28 g |
| Théobromine Z | 0 mg |
| Énergie C | 3 057 kJ |
| Vitamine B-12, ajoutée Z | 0 µg |
Other forms of Viande bovine
Raw, cooked, dried and processed versions are separate records with their own measured values.
Per 100 g. Calories in kcal. n/a: not reported by the source.
Foods with a similar nutritional profile
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Agneau, Nouvelle-Zélande, importés, gras sous-cutané, cuits Cooked | 674 | 5,2 g | 0,62 g | 72,3 g |
| Porc, guéris, de porc salé, brut Raw | 748 | 5,1 g | 0 g | 80,5 g |
| Agneau, Nouvelle-Zélande, importés, gras sous-cutané, brut Raw | 703 | 3,9 g | 0,55 g | 76,2 g |
| Veau, composites de découpes de détail parés, matières grasses séparables, cuits Cooked | 642 | 9,4 g | 0 g | 66,7 g |
| Agneau, composites de découpes de détail parés, matières grasses séparables, paré à 1/4" de matière grasse, choix, brut Raw | 665 | 6,7 g | 0 g | 70,6 g |
| Agneau, Australien, importés, frais, matières grasses séparables, cuits Cooked | 639 | 9,4 g | 0 g | 66,4 g |
| Porc, frais, matières grasses séparables, cuits Cooked | 626 | 7,1 g | 0 g | 66,1 g |
| Porc, frais, viandes et sous-produits de variétés, jowl, brut Raw | 655 | 6,4 g | 0 g | 69,6 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in cooked viande bovine?
100 g of cooked viande bovine has 731 kcal. 3 oz (85 g): about 621 kcal.
How much protein is in cooked viande bovine?
Cooked viande bovine contains 6,5 g of protein per 100 g (13 % of the 50 g Daily Value), or 5,5 g in 3 oz (85 g). About 4 % of its calories come from protein. Compared with other produits du boeuf, that is in the lowest quarter (median 24,2 g).
How many carbs are in cooked viande bovine?
Cooked viande bovine has 0 g of total carbohydrates per 100 g, including 0 g of fiber and 0 g of sugars.
How much fat is in cooked viande bovine?
Cooked viande bovine contains 78,3 g of fat per 100 g, of which 30,3 g is saturated (151 % of the Daily Value).
What vitamins and minerals does cooked viande bovine contain?
Per 100 g, the most notable amounts relative to the Daily Value are Vitamine B12 (14 % DV). The full list is in the vitamins and minerals table above.
How much sodium is in cooked viande bovine?
100 g contains 25 mg of sodium, 1 % of the 2,300 mg Daily Value.
Does viande bovine have the same nutrition cooked and raw?
No. Per 100 g, viande bovine, Nouvelle-Zélande, importés, gras sous-cutané, cuits has 731 kcal, while viande bovine, découpes au détail, matières grasses séparables, brut has 674 kcal. Cooking changes the water content, so always use the record that matches how you weigh the food.
Where does this nutrition data come from?
From USDA FoodData Central: SR Legacy, record dated 1 avril 2019. FoodFactly last checked it on 6 novembre 2026. Each value above shows whether it was measured, calculated or taken from a label.
Source of the nutrition information
- USDA FoodData Central: SR Legacy, record 173090. License: CC0 1.0 (U.S. public domain). Source record dated 1 avril 2019. Imported 6 novembre 2026.
Last updated: . Data quality score: 100/100 (how it is calculated).
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.