| 246.00 kcal | 3.20g | 11.90g | 31.40g |
| Calories | Carbohydrates | Fat | Protein |
Detailed introduction:
Sauced beef is a famous specialty dish in Hohhot, Inner Mongolia. It began in the mid-Qing Dynasty and was created by Liu Lu, a Hui operator in Cangzhou area, Hebei Province. He originally sold soy sauce beef from a cart in Guihua City, but later opened "Wanshengyong", specializing in soy sauce beef. Because he carefully selects materials and reusesCooked with various seasonings, the soy sauce beef has a rich flavor, so it became famous throughout the country in the late Qing Dynasty. Today, it remains famous.
Food review:
Beef products with high protein and fat content have high sodium content and can easily cause edema. It is not advisable to eat more when losing weight.
Nutritional value:
Beef is rich in protein, and its amino acid composition is closer to the needs of the human body than that of pork, which can improve the body's disease resistance. Eating beef in the cold winter has the effect of warming the stomach and is a good tonic in the cold winter.
Nutrition Encyclopedia:| Nutrition | Content (per 100g) | Nutrition | Content (per 100g) |
| Calories (kcal) | 246.00 | Carbohydrates (grams) | 3.20 |
| Fat (grams) | 11.90 | Protein (grams) | 31.40 |
| Cellulose (grams) | 一 | Vitamin A (micrograms) | 11.00 |
| Vitamin C (mg) | 一 | Vitamin E (mg) | 1.25 |
| Carotene (microgram) | 一 | Thiamine (mg) | 0.05 |
| Riboflavin (mg) | 0.22 | Niacin (mg) | 4.40 |
| Cholesterol (mg) | 76.00 | Magnesium (mg) | 27.00 |
| Calcium (mg) | 20.00 | Iron (mg) | 4.00 |
| Zinc (mg) | 7.12 | Copper(mg) | 0.14 |
| Manganese (mg) | 0.25 | Potassium (mg) | 148.00 |
| Phosphorus (mg) | 178.00 | Sodium (mg) | 869.20 |
| Selenium (micrograms) | 4.35 |