Roast Beef Nutrition Facts

Calories, fat, protein, and carbohydrate values for Roast Beef.


There are 11 calories in Roast Beef.


Nutrition Facts
Roast Beef
Serving Size:


slice oval (9.3 grams)

Amount Per Serving
Calories from Fat 3.1
Calories 11

% Daily Value*

Total Fat 0.3 grams

Saturated Fat 0.1 grams

Trans Fat 0 grams
Polyunsaturated Fat 0 grams
Monounsaturated Fat 0.1 grams

Cholesterol 4.7 milligrams

Sodium 79 milligrams

Potassium 60 milligrams

Total Carbohydrates 0.1 grams

Dietary Fiber 0 grams

Sugars 0 grams
Protein 1.7 grams

Vitamin A


Vitamin C





Percent Daily Values are based on a 2000 calorie diet.

Food / Beverages > Meat / Poultry / Seafood > Prepared / Processed > Meat

How long would it take to burn off 10 KCal?
Walking (3mph) 3 minutes
Running (6mph) 1 minutes
Bicycling (10mph) 1 minutes
Values estimated based on person weighing 140 lbs.

What type of meat is roast beef?

Roast beef is, as you’d expect, any beef that has been roasted. Roasting is simply cooking something in an oven or over a fire. Many of us have different conceptions of what roast beef is. For some of us, it may be a rich, filling pot roast.

Is roast beef a steak?

What is the difference between Roast and Steak? Roast is any larger cut of meat meant to be cooked as a whole on dry heat of the oven, to be served to many people. Steaks are thick slices of meats that are cut low enough, across the muscles, to give tender meat and cooked quickly on a grill at high heat.

What does roast beef mean?

(rəʊst biːf ) noun. beef that has been cooked in the oven at a high heat.

Is roast beef a cow meat?

Roast beef refers to the cooking method and not the specific cut. Beef from any part of the cow can be roasted, however, roast beef most often comes from the sirloin, ribs, rump, and hind legs parts of the cow where the meat is more tender and suitable for roasting.

Why is it called roast beef?

Roast beef is a characteristic national dish of England and holds cultural meaning for the English dating back to the 1731 ballad “The Roast Beef of Old England”. The dish is so synonymous with England and its cooking methods from the 18th century that a French nickname for the English is “les Rosbifs”.

What part of cow is roast beef?

Roast beef is sourced from many parts of the animal. Roasts are cut from the chuck, or shoulder, of the steer, as well as from the rib and loin sections, the round, or butt and rear leg, and the brisket, or chest of the steer.

What is roast beef made out of?

Top Round Roast (AKA Inside Round) – this cut of beef is similar to the top sirloin in fat and flavor and is the most common cut used for roast beef. Top Sirloin Roast (AKA Top Butt) – this cut is lean and full of flavor with a little but of marbling.

Is roast beef raw?

Other meat safety tips:

Roasts that have been boned, rolled or stuffed may have bacteria on the inside because of the butcher’s knife or skewer transporting harmful bacteria to the inside. These cuts need to be cooked thoroughly to the well-done stage. Thermometers can carry bacteria to the inside.