Beef, flank, steak, 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 | 6.8 MG | 43% | |
| Pantothenic acid | 0.6 MG | 12% | |
| Vitamin B-6 | 0.6 MG | 34% | |
| Folate, total | 12 UG | 3% | |
| Choline, total | 88.6 MG | 16% | |
| Vitamin B-12 | 1.2 UG | 49% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.3 MG | 2% | |
| Vitamin D (D2 + D3) | 0.1 UG | 1% | |
| Vitamin K (phylloquinone) | 1.3 UG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 27 MG | 2% | |
| Iron, Fe | 1.6 MG | 9% | |
| Magnesium, Mg | 22 MG | 5% | |
| Phosphorus, P | 193 MG | 15% | |
| Potassium, K | 330 MG | 7% | |
| Sodium, Na | 54 MG | 2% | |
| Zinc, Zn | 3.8 MG | 35% | |
| Copper, Cu | 0.1 MG | 8% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 23.3 UG | 42% |
Nutrition Highlights
- Excellent source of protein with 21.2g per 100g, great for muscle building and recovery.
- Good source of Zinc, Zn (35% DV).
- Good source of Selenium, Se (42% DV).
- Good source of Niacin (43% DV).
- Good source of Vitamin B-6 (34% DV).
- Good source of Vitamin B-12 (49% DV).
About Beef, flank, steak, separable lean and fat, trimmed to 0" fat, choice, raw
This cut of beef comes from the abdominal muscles of the cow and is known for its lean profile when trimmed of excess fat. With 21.2 grams of protein per 100 grams, it's an excellent source of high-quality complete protein that provides all essential amino acids needed for muscle maintenance and repair. The minimal carbohydrate content (0g) and moderate fat content (8.3g) make it suitable for various dietary approaches, including low-carb and ketogenic diets. Being a red meat, it's also rich in bioavailable iron, zinc, vitamin B12, and other B vitamins that support energy metabolism and immune function.
Due to its relatively lean nature, this cut benefits from proper cooking techniques to maintain tenderness. It's commonly marinated before cooking to help break down muscle fibers and enhance flavor. Popular preparation methods include grilling, broiling, or pan-searing, typically cooked to medium-rare or medium doneness to prevent toughness. The meat is often sliced thinly against the grain after cooking, making it ideal for fajitas, stir-fries, or as a protein component in salads and grain bowls. Its versatility allows it to absorb various marinades and seasonings, making it a favorite among those seeking a lean yet flavorful beef option.
Compare Beef, flank, steak, separable lean and fat, trimmed to 0" fat, choice, raw
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