Beef, flank, steak, separable lean and fat, trimmed to 0" fat, select, 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 | 7% | |
| Riboflavin | 0.1 MG | 11% | |
| Niacin | 7.3 MG | 45% | |
| Pantothenic acid | 0.5 MG | 11% | |
| Vitamin B-6 | 0.6 MG | 36% | |
| Folate, total | 9 UG | 2% | |
| Choline, total | 105.8 MG | 19% | |
| Vitamin B-12 | 1.4 UG | 60% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.4 MG | 2% | |
| Vitamin K (phylloquinone) | 1.3 UG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 22 MG | 2% | |
| Iron, Fe | 1.7 MG | 9% | |
| Magnesium, Mg | 24 MG | 6% | |
| Phosphorus, P | 220 MG | 18% | |
| Potassium, K | 351 MG | 7% | |
| Sodium, Na | 58 MG | 3% | |
| Zinc, Zn | 5.0 MG | 46% | |
| Copper, Cu | 0.1 MG | 8% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 29.8 UG | 54% |
Nutrition Highlights
- Excellent source of protein with 27.8g per 100g, great for muscle building and recovery.
- Good source of Zinc, Zn (46% DV).
- Rich source of Selenium, Se (54% of Daily Value per 100g).
- Good source of Niacin (45% DV).
- Good source of Vitamin B-6 (36% DV).
- Rich source of Vitamin B-12 (60% of Daily Value per 100g).
About Beef, flank, steak, separable lean and fat, trimmed to 0" fat, select, cooked, broiled
This lean cut of beef is a popular choice for those seeking high-quality protein with minimal fat. It comes from the abdominal muscles of the cow and is known for its robust flavor and slightly chewy texture. When trimmed to remove excess fat and cooked properly, it offers a nutritious option that's lower in calories than many other beef cuts while still providing essential nutrients like iron, zinc, and B vitamins.
The versatility of this cut makes it a staple in many cuisines. It's excellent for marinating and grilling, as the thin slices absorb flavors well and cook quickly. Popular preparations include fajitas, stir-fries, and London broil. For the best texture, it's important to slice it against the grain after cooking. This cut is particularly favored by athletes and fitness enthusiasts due to its high protein content and relatively low fat, making it a smart choice for those monitoring their macronutrient intake while still enjoying red meat.
Compare Beef, flank, steak, separable lean and fat, trimmed to 0" fat, select, cooked, broiled
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