Beef, bottom sirloin, tri-tip roast, separable lean and fat, trimmed to 0" fat, select, 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 | 6% | |
| Riboflavin | 0.1 MG | 9% | |
| Niacin | 5.5 MG | 34% | |
| Pantothenic acid | 0.6 MG | 12% | |
| Vitamin B-6 | 0.6 MG | 34% | |
| Folate, total | 11 UG | 3% | |
| Choline, total | 86.2 MG | 16% | |
| Vitamin B-12 | 1.0 UG | 41% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.3 MG | 2% | |
| Vitamin K (phylloquinone) | 1.2 UG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 24 MG | 2% | |
| Iron, Fe | 1.5 MG | 8% | |
| Magnesium, Mg | 21 MG | 5% | |
| Phosphorus, P | 194 MG | 16% | |
| Potassium, K | 321 MG | 7% | |
| Sodium, Na | 53 MG | 2% | |
| Zinc, Zn | 3.5 MG | 32% | |
| Copper, Cu | 0.1 MG | 8% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 24.1 UG | 44% |
Nutrition Highlights
- Excellent source of protein with 20.6g per 100g, great for muscle building and recovery.
- Good source of Zinc, Zn (32% DV).
- Good source of Selenium, Se (44% DV).
- Good source of Niacin (34% DV).
- Good source of Vitamin B-6 (34% DV).
- Good source of Vitamin B-12 (41% DV).
About Beef, bottom sirloin, tri-tip roast, separable lean and fat, trimmed to 0" fat, select, raw
This cut comes from the bottom sirloin, a region known for producing flavorful yet moderately lean beef. The tri-tip roast is a triangular muscle that, when trimmed to remove all surface fat, delivers a high-protein option with relatively low total fat content. With nearly 21 grams of protein per 100 grams, it provides a substantial amount of this essential macronutrient, making it a strong choice for those aiming to meet daily protein needs without excessive calories. The absence of carbohydrates and fiber means it fits well into low-carb or ketogenic eating patterns, while the fat content—though trimmed—still contributes to satiety and nutrient absorption, particularly of fat-soluble vitamins.
In the kitchen, this cut is prized for its versatility and rich, beefy flavor. It can be roasted whole as a tender centerpiece, sliced into steaks for grilling, or cubed for kebabs and stir-fries. Because it's lean, care should be taken not to overcook it, as it can become tough without the cushioning of intramuscular fat. Marinating or using moist-heat methods like braising can help maintain tenderness. Its mild yet distinct taste pairs well with bold seasonings, making it a favorite for barbecue and smoked preparations, especially in regions where it's a traditional cut.
Compare Beef, bottom sirloin, tri-tip roast, separable lean and fat, trimmed to 0" fat, select, raw
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