Beef, bottom sirloin, tri-tip roast, separable lean and fat, trimmed to 0" fat, choice, raw
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.1 MG | 5% | |
| Riboflavin | 0.1 MG | 7% | |
| Niacin | 6.7 MG | 42% | |
| Pantothenic acid | 0.6 MG | 12% | |
| Vitamin B-6 | 0.6 MG | 33% | |
| Folate, total | 11 UG | 3% | |
| Choline, total | 86.2 MG | 16% | |
| Vitamin B-12 | 1.2 UG | 48% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.3 MG | 2% | |
| Vitamin K (phylloquinone) | 1.3 UG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 25 MG | 2% | |
| Iron, Fe | 1.5 MG | 8% | |
| Magnesium, Mg | 21 MG | 5% | |
| Phosphorus, P | 183 MG | 15% | |
| Potassium, K | 313 MG | 7% | |
| Sodium, Na | 51 MG | 2% | |
| Zinc, Zn | 3.6 MG | 33% | |
| Copper, Cu | 0.1 MG | 7% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 22.1 UG | 40% |
Nutrition Highlights
- Excellent source of protein with 20.6g per 100g, great for muscle building and recovery.
- Good source of Zinc, Zn (33% DV).
- Good source of Selenium, Se (40% DV).
- Good source of Niacin (42% DV).
- Good source of Vitamin B-6 (33% DV).
- Good source of Vitamin B-12 (48% DV).
About Beef, bottom sirloin, tri-tip roast, separable lean and fat, trimmed to 0" fat, choice, raw
This cut of beef comes from the bottom sirloin, specifically the tri-tip roast, which is a triangular muscle known for its rich flavor and relatively lean profile when trimmed. With 20.6 grams of protein per 100 grams, it's an excellent source of high-quality protein, essential for muscle repair, immune function, and overall body maintenance. The fat content is moderate at 9.5 grams, and when trimmed to zero inches of fat, it becomes a leaner option compared to many other beef cuts. It contains no carbohydrates or fiber, making it suitable for low-carb and ketogenic diets. As a choice grade cut, it offers a good balance of tenderness and flavor without the premium price of higher grades.
This versatile cut is often roasted whole, sliced for sandwiches, or grilled as steaks. Its leanness means it can dry out if overcooked, so it's best prepared to medium-rare or medium doneness. Many chefs recommend seasoning simply with salt and pepper to let the natural beef flavor shine, though it also takes well to marinades and spice rubs. In cooking, it's important to let the meat rest after cooking to redistribute juices and maintain moisture. This cut works well in meal prep for those seeking high-protein options, and it can be a smart choice for athletes or anyone looking to increase their protein intake while managing fat consumption.
Compare Beef, bottom sirloin, tri-tip roast, separable lean and fat, trimmed to 0" fat, choice, raw
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