Beef, flank, steak, separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled
* 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 | 10% | |
| Niacin | 7.4 MG | 46% | |
| Pantothenic acid | 0.5 MG | 11% | |
| Vitamin B-6 | 0.6 MG | 34% | |
| Folate, total | 9 UG | 2% | |
| Choline, total | 105.4 MG | 19% | |
| Vitamin B-12 | 1.6 UG | 68% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.4 MG | 3% | |
| Vitamin K (phylloquinone) | 1.4 UG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 20 MG | 2% | |
| Iron, Fe | 1.7 MG | 10% | |
| Magnesium, Mg | 23 MG | 5% | |
| Phosphorus, P | 210 MG | 17% | |
| Potassium, K | 339 MG | 7% | |
| Sodium, Na | 56 MG | 2% | |
| Zinc, Zn | 4.9 MG | 45% | |
| Copper, Cu | 0.1 MG | 9% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 29.4 UG | 53% |
Nutrition Highlights
- Excellent source of protein with 27.7g per 100g, great for muscle building and recovery.
- Good source of Zinc, Zn (45% DV).
- Rich source of Selenium, Se (53% of Daily Value per 100g).
- Good source of Niacin (46% DV).
- Good source of Vitamin B-6 (34% DV).
- Rich source of Vitamin B-12 (68% of Daily Value per 100g).
About Beef, flank, steak, separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled
This lean cut of beef is a protein powerhouse, offering a substantial 27.7 grams of protein per 100 grams while keeping fat content relatively low at 8.2 grams. With no carbohydrates or fiber, it's an excellent choice for those following low-carb or ketogenic diets. The absence of visible fat (trimmed to 0") makes it a healthier option compared to other cuts, though it's worth noting that some fat contributes to flavor and moisture retention during cooking. This steak is rich in essential nutrients like iron, zinc, and B vitamins, particularly B12, which supports energy production and red blood cell formation.
Flank steak's versatility in the kitchen makes it a favorite among home cooks and professional chefs alike. Its long, flat shape and pronounced grain make it ideal for marinating, as the flavors penetrate deeply into the meat. Common preparation methods include grilling, broiling, or stir-frying, with the key being to cook it quickly over high heat to prevent toughness. Due to its lean nature, it's best served medium-rare to medium and sliced thinly against the grain for optimal tenderness. This cut shines in dishes like fajitas, steak salads, and Asian-inspired stir-fries, where its robust beefy flavor can stand up to bold seasonings and sauces.
Compare Beef, flank, steak, separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled
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