[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-321570-105":59,"doc-detail-321570-en":131},{"code":4,"msg":5,"data":6},0,"success",[7,13,18,23,28,33,38,43,48,51,55],{"id":8,"doc_module":4,"doc_module_name":9,"category_name":10,"show_sort_weight":11,"slug":12},1,"Document","Story & Novel",90,"story-novel",{"id":14,"doc_module":4,"doc_module_name":9,"category_name":15,"show_sort_weight":16,"slug":17},2,"Literature",80,"literature",{"id":19,"doc_module":4,"doc_module_name":9,"category_name":20,"show_sort_weight":21,"slug":22},4,"Exam",70,"exam",{"id":24,"doc_module":4,"doc_module_name":9,"category_name":25,"show_sort_weight":26,"slug":27},5,"Comic",60,"comic",{"id":29,"doc_module":4,"doc_module_name":9,"category_name":30,"show_sort_weight":31,"slug":32},6,"Technology",50,"technology",{"id":34,"doc_module":4,"doc_module_name":9,"category_name":35,"show_sort_weight":36,"slug":37},7,"Healthcare",40,"healthcare",{"id":39,"doc_module":4,"doc_module_name":9,"category_name":40,"show_sort_weight":41,"slug":42},8,"Research & Report",30,"research-report",{"id":44,"doc_module":4,"doc_module_name":9,"category_name":45,"show_sort_weight":46,"slug":47},9,"Religion & Spirituality",20,"religion-spirituality",{"id":46,"doc_module":4,"doc_module_name":9,"category_name":49,"show_sort_weight":46,"slug":50},"World Cup","world-cup",{"id":52,"doc_module":4,"doc_module_name":9,"category_name":53,"show_sort_weight":52,"slug":54},10,"Lifestyle","lifestyle",{"id":56,"doc_module":4,"doc_module_name":9,"category_name":57,"show_sort_weight":24,"slug":58},19,"General","general",{"code":4,"msg":60,"data":61},"ok",{"site_id":62,"language":63,"slug":64,"title":65,"keywords":66,"description":67,"schema_data":68,"social_meta":124,"head_meta":126,"extra_data":128,"updated_unix":130},105,"en","cooking-with-beef-nutri-facts","Cooking with Beef - Nutri-Facts","","Light Cooking with Beef and Nutri-Facts presents nutrition-focused beef recipes and preparation guidance based on U.S. Department of Agriculture nutrient values. The booklet explains nutrition for a three-ounce cooked portion and provides comparisons of protein, fat, cholesterol, sodium, iron, zinc, and vitamins relevant to balanced intake. Recipe analyses are based on standard portion sizing and available USDA data. The information is not intended for self-treatment of specific diseases; professional medical advice is recommended for health 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nutrition information does the booklet provide for beef?","Question",{"text":113,"@type":114},"It provides nutrition information for a three-ounce cooked serving, including calories, total fat, saturated fat, cholesterol, sodium, protein, iron, zinc, and select B vitamins.","Answer",{"name":116,"@type":111,"acceptedAnswer":117},"How are the nutrient analyses in the recipes determined?",{"text":118,"@type":114},"The booklet bases analyses on values from U.S. Department of Agriculture publications and analyzes recipes using a three-ounce cooked portion of beef.",{"name":120,"@type":111,"acceptedAnswer":121},"Is the booklet intended for medical self-treatment?",{"text":122,"@type":114},"No. The information is not meant for self-treatment of specific diseases; consult a health care provider for diagnosis and treatment of health-related problems.","https://schema.org",{"og:url":83,"og:type":125,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":127,"canonical":83},"index,follow",{"doc_id":129,"site_id":62},321570,1790038197,{"code":4,"msg":5,"data":132},{"doc_id":129,"user_id":133,"nickname":92,"user_avatar":134,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":135,"file_id":136,"file_url":137,"file_type":138,"file_size":139,"view_count":105,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":140,"language":141,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":142,"faqs":143,"seo_title":144,"seo_description":67,"update_tm":145,"read_time":146},1099513958762,"https://ap-avatar.wpscdn.com/avatar/1000023916a998db790?x-image-process=image/resize,m_fixed,w_180,h_180&k=1784791008015729253","Ntri-Facts  \nZight  \nCOOKING WITHBEEF  \n3nV  \nLight Cooking with Beef and Nutri-Facts replaces the publicatrons Light Cookingwith Beef\"and \"MORE Light Cooking with Beef\"which are no longer in print  \nThe nutnent analyses of the recipes are based on values found in the United StatesDepartment of Agriculture publications:Agriculture Handbook 456.AgncultureHandbook Nos 8-1,8-4.8-6.and 8-9\"Nutritive values for cooked beef were pro-vided by the National Live Stock and Meat Board and are the values which will ap-pear in the USDA revised handbook on beef composition Recipes were analyzedbased upon a 3-ounce cooked portion of beef The analyses in this booklet are ascomplete as the data bases used  \nThe information included in this booklet is not meant to be interpreted for self-treatment ofspecific diseases Consult your health care provider for diagnosis andtreatment of health-related problems  \nProduced by  \nThe Califomia Beef Council  \n551 Foster City Blvd.Suite A  \nFoster City.CA 94404  \n(415)571-7100  \nText:Mary Jo Feeney.RD  \nRecipe Development San Francisco Ktchens  \nBooklet Design Ron Shore Design  \nllustration John Rutherford  \n\n| alanced nutrition is a key to good health.  \u003Cbr>Beef Composite  \u003Cbr>Beef is an important part of a balanced  \u003Cbr>(192 calories per 3 ounce roasted,trimmed serving.)  \u003Cbr>diet.A three-ounce portion of lean beef  \u003Cbr>Nutrition information per cooked serving  \u003Cbr>contributes more to our daily requirement  \u003Cbr>Total recommended dietary intake  \u003Cbr>for protein,vitamin B-12,zinc,niacin and  \u003Cbr>25%  \u003Cbr>0%  \u003Cbr>50%  \u003Cbr>75%  100%  \u003Cbr>iron than it contributes to our daily requirement  \u003Cbr>1  \u003Cbr>I  \u003Cbr>1  \u003Cbr>1  \u003Cbr>I  \u003Cbr>for calories.  \u003Cbr>·Calories:192  \u003Cbr>10%  \u003Cbr>Compare the nutrient \"bars\"to the calorie \"bar\"  \u003Cbr>·Total Fat:9.4g  \u003Cbr>14%  \u003Cbr>on the graph that shows the contribution made by  \u003Cbr>Saturated Fat,4.2.Monounsaturated Fat.3.9:Polyunsaturated Fat,6  \u003Cbr>·Cholesterol:73mg 24%  \u003Cbr>an average three-ounce roasted and trimmed  \u003Cbr>serving of beef.For the nutrient profile of some  \u003Cbr>2%[  \u003Cbr>·Sodum:57mg  \u003Cbr>specific cuts of beef,see the Meat Nutri-Facts  \u003Cbr>·Protein:25g  \u003Cbr>56%  \u003Cbr>section of this booklet.  \u003Cbr>·Iron:2.6mg  \u003Cbr>Lean beef fits today's light lifestyle.It is  \u003Cbr>nutrient dense,tasty,versatile and satisfying.Use  \u003Cbr>·Zinc:5.9mg  \u003Cbr>39%  \u003Cbr>the recipes and preparation tips in this booklet to  \u003Cbr>·Thiamin:08mg  \u003Cbr>6%  \u003Cbr>begin your commitment to a balanced intake of a  \u003Cbr>Niacin:3.4mg  \u003Cbr>variety of foods.Enjoy light cooking with beef!  \u003Cbr>17%  \u003Cbr>·B-12:2.4mcg  \u003Cbr>39%l  \u003Cbr>·Based on standards of comparison.  \u003Cbr>2000 calories per day is the midpointof the recommendation by  \u003Cbr>the National Academy of Sciences for women ages 23-51.National  \u003Cbr>Academy of Sciences also recommends a maximum of 3300 mg of  \u003Cbr>sodium per day.  \u003Cbr>The American Heart Association recommends not more than 30%  \u003Cbr>of calories from fat and no more than 300 md of cholesterol per day  \u003Cbr>Based on%U.S.recommended daily allowances  \u003Cbr>Data based on U.S.D.A.research.   | Tasty beef recipes  \u003Cbr>and great nutrition!  \u003Cbr>All recipes use lean  \u003Cbr>cuts of beef and  \u003Cbr>provide fewer than  \u003Cbr>400 calories.   |\n| --- | --- |\n\n3  \n# Beef Shish Kabobs\n\nLemon-Marinated Chuck Steak  \n\n| Use wine,vinegar  \u003Cbr>or lemon juice as a  \u003Cbr>base for an oil-free  \u003Cbr>marinade that helps  \u003Cbr>tenderize lean cuts  \u003Cbr>of meat.   | 1¹/pound bone-1n BEEF CHUCK STEAK  \u003Cbr>1/z pound BEEF TOP ROUND STEAR  \u003Cbr>/2 cup fresh lemon juice,about 3 Iemons  \u003Cbr>1 red pepper,cut into chanks  \u003Cbr>1/tablespoons grated lemon peel  \u003Cbr>1 green pepper,cut fnto chunks  \u003Cbr>2 cloves garlic,finely chopped  \u003Cbr>2 large tomatoes,quartered  \u003Cbr>1 teaspoon EACH celery seed,thyme,oregano  \u003Cbr>1 small onfon,quartered  \u003Cbr>and rosemary leaves  \u003Cbr>2 tablespoons vegetable oll  \u003Cbr>%teaspoon EACH salt and pepper  \u003Cbr>2 tablespoons fresh Iemon fulce  \u003Cbr>1 teaspoon oregano leaves  \u003Cbr>Trim outside layer of fat from steak Place steak in gl","cbCairaelRZVQ720","https://ap.wps.com/l/cbCairaelRZVQ720","pdf",1387810,28,"English","# Light Cooking with Beef and Nutri-Facts\n## Beef Composite Nutrition Overview\n## Beef Shish Kabobs\n## Beef Steak Al Fresco for Two with Grilled Vegetables","[{\"question\":\"What nutrition information does the booklet provide for beef?\",\"answer\":\"It provides nutrition information for a three-ounce cooked serving, including calories, total fat, saturated fat, cholesterol, sodium, protein, iron, zinc, and select B vitamins.\"},{\"question\":\"How are the nutrient analyses in the recipes determined?\",\"answer\":\"The booklet bases analyses on values from U.S. Department of Agriculture publications and analyzes recipes using a three-ounce cooked portion of beef.\"},{\"question\":\"Is the booklet intended for medical self-treatment?\",\"answer\":\"No. The information is not meant for self-treatment of specific diseases; consult a health care provider for diagnosis and treatment of health-related problems.\"}]","Cooking with Beef - Nutri-Facts | PDF",1789959692,71]