Beef, flank, steak, separable lean and fat, trimmed to 0" fat, all grades, 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 | 8% | |
| Niacin | 6.3 MG | 39% | |
| Pantothenic acid | 0.6 MG | 12% | |
| Vitamin B-6 | 0.6 MG | 34% | |
| Folate, total | 11 UG | 3% | |
| Choline, total | 88.6 MG | 16% | |
| Vitamin B-12 | 1.1 UG | 45% | |
| 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 | 25 MG | 2% | |
| Iron, Fe | 1.6 MG | 9% | |
| Magnesium, Mg | 22 MG | 5% | |
| Phosphorus, P | 195 MG | 16% | |
| Potassium, K | 328 MG | 7% | |
| Sodium, Na | 54 MG | 2% | |
| Zinc, Zn | 3.7 MG | 34% | |
| Copper, Cu | 0.1 MG | 8% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 23.9 UG | 43% |
Nutrition Highlights
- Excellent source of protein with 21.2g per 100g, great for muscle building and recovery.
- Good source of Zinc, Zn (34% DV).
- Good source of Selenium, Se (43% DV).
- Good source of Niacin (39% DV).
- Good source of Vitamin B-6 (34% DV).
- Good source of Vitamin B-12 (45% DV).
About Beef, flank, steak, separable lean and fat, trimmed to 0" fat, all grades, raw
Flank steak is a lean cut of beef from the abdominal muscles of the cow, known for its bold, beefy flavor and coarse texture. When trimmed to remove all visible fat, it becomes an excellent source of high-quality protein while keeping calories and fat content relatively low compared to other cuts. A 100-gram serving provides about 21 grams of protein with minimal carbohydrates and no fiber, making it suitable for low-carb and high-protein diets. The protein in flank steak contains all essential amino acids needed for muscle maintenance and repair.
This versatile cut is best prepared using quick, high-heat cooking methods like grilling or pan-searing to medium-rare doneness, then sliced thinly against the grain to maximize tenderness. Its robust flavor makes it ideal for fajitas, stir-fries, or as a main dish with simple seasonings. Due to its leanness, flank steak can become tough if overcooked, so careful timing is important. It's also worth noting that while trimming reduces fat content, some fat remains within the muscle tissue, contributing to flavor and moisture. For those monitoring saturated fat intake, portion control and pairing with vegetables can help create a balanced meal.
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