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Stew, beef, with dumplings, homemade

Homemade beef stew with dumplings is a cooked dish of beef in gravy with dumplings. The figures describe a homemade recipe, so the nutrient content will vary with the ingredients used. It provides carbohydrate, protein and fat, with 16g carbohydrate, 10g protein and 10g fat per 100g, including 4.8g saturated fat.

Protein supports the maintenance and repair of body tissues, while carbohydrate and fat provide energy. The saturated fat content is worth noting for people monitoring their intake. Salt content can vary depending on the stock, gravy and seasoning used in the recipe. Full nutrient figures for this dish are shown in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

190 kcal

Energía

797 kJ

Grasa

10g

of which saturates

4.8g

Carbohydrate

16g

of which sugars

1.6g

Proteína

10g

Sal

0.6g

Alcohol

0g

Agua

62g

Colesterol

32mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

223µg

Vitamina D

0.3µg

Vitamina E

0.52mg

Vitamin K1

1.5µg

Vitamina C

0mg

Thiamin (B1)

0.09mg

Riboflavin (B2)

0.09mg

Niacin (B3)

1.5mg

Vitamin B6

0.17mg

Vitamina B12

0.6µg

Ácido fólico

4µg

Calcio

52mg

Hierro

1.1mg

Magnesio

14mg

Phosphorus

145mg

Potasio

199mg

Sodio

240mg

Zinc

2.1mg

Cobre

0.05mg

Selenio

3µg

Iodine

5µg

Other types of stew

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Stew, beef, made with lean beef, homemade

93 kcal

12g

3.1g

1.1g

Stew, beef, with dumplings, retail, cooked

168 kcal

9g

7.9g

–

Stew, beef, homemade

105 kcal

12g

4.6g

1.1g

Stew, Irish, made with lean lamb, homemade

107 kcal

7.6g

4.9g

1.5g

Stew, Irish, homemade

119 kcal

7.3g

6.2g

1.5g

About these figures

Values are per 100g of the food as described (Recipe). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Lecturas adicionales y referencias

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Historial del artículo

La información en esta página está escrita y revisada por pares por clínicos calificados.
  • 4 Nov 2026 | Última versión
  • 3 Nov 2026 | Publicado originalmente