Beef, flank, steak, 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 | 5.7 MG | 35% | |
| 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 | 1.0 UG | 42% | |
| 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 | 9% | |
| Magnesium, Mg | 22 MG | 5% | |
| Phosphorus, P | 197 MG | 16% | |
| Potassium, K | 326 MG | 7% | |
| Sodium, Na | 54 MG | 2% | |
| Zinc, Zn | 3.6 MG | 33% | |
| Copper, Cu | 0.1 MG | 8% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 24.5 UG | 45% |
Nutrition Highlights
- Excellent source of protein with 21.2g per 100g, great for muscle building and recovery.
- Good source of Zinc, Zn (33% DV).
- Good source of Selenium, Se (45% DV).
- Good source of Niacin (35% DV).
- Good source of Vitamin B-6 (34% DV).
- Good source of Vitamin B-12 (42% DV).
About Beef, flank, steak, separable lean and fat, trimmed to 0" fat, select, raw
This cut of beef comes from the abdominal muscles of the cow and is known for its lean profile and rich, beefy flavor. When trimmed to remove excess fat, it becomes an excellent source of high-quality protein while keeping the calorie count relatively low. A typical serving provides about 21 grams of protein, making it particularly valuable for those looking to maintain or build muscle mass. The minimal fat content, around 6 grams per 100 grams, means it's a good option for those monitoring their fat intake, though it's worth noting that the absence of carbohydrates and fiber makes it important to pair this meat with nutrient-dense sides like vegetables or whole grains.
In the kitchen, this versatile cut shines when marinated and cooked quickly over high heat, as it can become tough if overcooked. Popular preparation methods include grilling, broiling, or stir-frying, often sliced thinly against the grain to maximize tenderness. Its robust flavor makes it a favorite for dishes like fajitas, steak salads, or Asian-inspired stir-fries. For the best results, many cooks recommend letting the meat rest after cooking and slicing it across the muscle fibers to ensure a tender bite. While it's a nutritious protein source, those watching their red meat consumption might want to balance it with other protein options throughout the week.
Compare Beef, flank, steak, separable lean and fat, trimmed to 0" fat, select, raw
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