Beef, braising steak, raw, lean

Beef braising steak is a cut of beef used for slow cooking. The figures here describe the raw, lean meat. It mainly provides protein and fat, with 22g of protein and 5.7g of fat per 100g, including 2.4g of saturated fat. It also provides vitamins and minerals, including 2µg of vitamin B12 per 100g.

Protein supports the growth and repair of body tissues, while vitamin B12 contributes to normal nerve function and red blood cell formation. Although the meat is lean, its saturated fat content is worth noting when considering overall intake. Cooking changes the water content and therefore the nutrient amounts per weight; added fats and sauces also affect the final dish. Full nutrient figures are in the tables below.