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Roast beef Calories
Lean beef, oven roasted, high protein, rich in iron and B vitamins
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
Quick answer
1 slice (medium) of Roast beef (60 g) has 102 calories. That works out to 170 calories per 100 g. It contains 0 g of carbs, 16.2 g of protein, 3.6 g of fat and 0 g of fiber. Its 1.3 µg of B12 covers 55% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
What is Roast beef?
Roast beef is a joint of beef cooked in the oven, then served in slices. It is often browned on the outside and left rosy and juicy in the middle, though the cut and preferred doneness affect the result.
Serve it hot with pan juices, potatoes and vegetables, or chilled in sandwiches; thin slices also work well on a lunch or buffet platter. Its savoury, roasted flavour is straightforward, while the texture can be tender and moist when it is not overcooked. Roast beef is high in protein, with 27 g per 100 g. For a lighter meal, pair it with salad or roasted vegetables, and use a modest amount of rich gravy.
Roast beef Nutrition Facts
Selected: 100 g
170
KCAL / 100G
Carbs
0g
· 0% DV
Protein
27g
· 54% DV
Fat
6g
· 8% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 0% · Protein 67% · Fat 33%
Roast beef Vitamins & Minerals
Vitamins
B12
2.2µg · 92% DV
B3
4.5mg · 28% DV
B6
0.45mg · 26% DV
B2
0.18mg · 14% DV
Minerals
Zinc
5mg · 45% DV
Selenium
18µg · 33% DV
Phosphorus
210mg · 30% DV
Iron
3mg · 17% DV
How Nutritious Is Roast beef?
Nutrient density
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Roast beef Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Roast beef
To burn the 170 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Is Roast beef Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Roast beef Contain Allergens?
No known major allergens
Which Diets Is Roast beef Good For?
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
Roast beef Fat Profile
SATURATED
2.3g
MONOUNSATURATED
2.7g
POLYUNSATURATED
0.2g
Omega 6:3 ratio 1.9:1
Below the ideal 4:1 — a good omega balance.
Compare Roast beef
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Frequently Asked Questions About Roast beef
What is roast beef?
Roast beef is a beef joint cooked whole, traditionally by roasting, then carved into slices. It can be served hot with gravy or chilled for sandwiches, and its center may be pink or fully cooked.
What cut of beef is best for roast beef?
Topside, top round, sirloin, and rib are common choices for roast beef. Lean round cuts are economical but can dry out if overcooked, while fattier rib or sirloin cuts tend to be richer and more tender.
How do you cook roast beef?
Brown the beef on all sides, then roast it until it reaches your preferred doneness. Let it rest before carving so the juices settle; use a meat thermometer rather than judging doneness by the outside color.
Why is my roast beef tough?
Roast beef is often tough because it was overcooked, carved with the grain, or made from a cut that needs slower cooking. Rest the joint after cooking and slice across the grain to make each piece easier to chew.
Is roast beef supposed to be pink in the middle?
Roast beef can be pink in the middle, but color alone cannot confirm that it is safely cooked. For a whole cut of beef, reach 63°C (145°F) internally and rest it for at least three minutes before carving.
How should you slice roast beef?
Slice roast beef thinly across the direction of the muscle fibers. Cutting against the grain shortens those fibers, making the slices more tender; let the joint rest first so it is easier to carve neatly.
What goes well with roast beef?
Roast beef pairs well with roast potatoes, Yorkshire pudding, gravy, and cooked vegetables. For a lighter meal, serve it with a crisp salad or steamed greens, using the pan juices as a simple sauce.
How long does cooked roast beef last in the fridge?
Cooked roast beef generally keeps for three to four days in the refrigerator when stored promptly in a covered container. Refrigerate it within two hours of cooking and reheat only the portion you plan to eat.
Can you freeze roast beef?
Yes, roast beef freezes well. Cool it, wrap it tightly or pack it in an airtight freezer container, and thaw it in the refrigerator before serving or reheating.
How do you reheat roast beef without drying it out?
Reheat roast beef gently with a little gravy or broth in a covered dish, using a low oven or the microwave at reduced power. Thin slices need only brief heating; prolonged high heat can make them dry and chewy.
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Nutrition data compiled from USDA FoodData Central and scientific sources.