Food guide

Pot Roast

Pot Roast is a commonly eaten animal protein in many food cultures.

Meat & PoultryProtein-Rich

Pot Roast, a nutrient-dense meat & poultry food, photographed on a plain linen surface

Nutrition per 100 g

Standardised to 100 g of pot roast for fair comparison. Typical serving: 100 g — 309 kcal per 100 g serving.

Nutrition information for Pot Roast
Nutrient	Per 100 g	Per serving (100 g)	Per 100 kcal
Energy	309 kcal	309 kcal	100 kcal
Protein	30.2 g	30.2 g	9.8 g
Carbohydrate	0 g	0 g	0 g
Fat	19.9 g	19.9 g	6.4 g
Fibre	0 g	0 g	0 g

Figures are typical values and vary with variety, preparation and brand.

Micronutrients

Vitamins and minerals per 100 g of pot roast, with a typical serving and FDA Daily Value for adults.

Micronutrients for Pot Roast
Nutrient	Per 100 g	Per serving (100 g)	% DV
Vitamins
Vitamin A	0 µg	0 µg	0%
Vitamin C	0 mg	0 mg	0%
Vitamin D	0.33 µg	0.33 µg	2%
Vitamin E	0.54 mg	0.54 mg	4%
Vitamin K	1.9 µg	1.9 µg	2%
Thiamin	0.057 mg	0.057 mg	5%
Riboflavin	0.19 mg	0.19 mg	15%
Niacin	4.2 mg	4.2 mg	26%
Vitamin B6	0.29 mg	0.29 mg	17%
Folate	9 µg	9 µg	2%
Vitamin B12	2.5 µg	2.5 µg	104%
Pantothenic acid	0.6 mg	0.6 mg	12%
Choline	115 mg	115 mg	21%
Minerals
Calcium	16 mg	16 mg	1%
Iron	2.6 mg	2.6 mg	14%
Magnesium	20 mg	20 mg	5%
Phosphorus	182 mg	182 mg	15%
Potassium	241 mg	241 mg	5%
Sodium	49 mg	49 mg	2%
Zinc	6.9 mg	6.9 mg	63%
Selenium	27.8 µg	27.8 µg	51%
Copper	0.12 mg	0.12 mg	13%
Manganese	0.01 mg	0.01 mg	<1%

Source: USDA FoodData Central — Beef, chuck, arm pot roast, separable lean and fat, trimmed to 1/8" fat, choice, cooked, braised

% DV uses FDA Daily Values for adults. Nutrients that USDA does not report for this entry are omitted. Values vary with variety, preparation and brand.

Why eat pot roast?

A concentrated protein food for the calories it costs.
Pot Roast is a commonly eaten animal protein in many food cultures.

How to include it

Cook to a safe temperature and serve with vegetables or a whole grain.
Typical pairing ideas: Rice, Vegetables, Lemon.

Things to consider

Preparation and added fat, salt or sugar change the numbers more than the raw food does.

Educational content. This article is for general information and is not medical advice. Speak to a qualified health professional about your individual circumstances.