Beef, flank, steak, separable lean only, trimmed to 0" fat, choice, 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 | 11% | |
| Niacin | 8.2 MG | 51% | |
| Pantothenic acid | 0.5 MG | 11% | |
| Vitamin B-6 | 0.6 MG | 34% | |
| Folate, total | 9 UG | 2% | |
| Choline, total | 106 MG | 19% | |
| Vitamin B-12 | 1.7 UG | 73% | |
| 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 | 15 MG | 1% | |
| Iron, Fe | 1.8 MG | 10% | |
| Magnesium, Mg | 23 MG | 5% | |
| Phosphorus, P | 211 MG | 17% | |
| Potassium, K | 338 MG | 7% | |
| Sodium, Na | 56 MG | 2% | |
| Zinc, Zn | 5.1 MG | 46% | |
| Copper, Cu | 0.1 MG | 10% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 31.2 UG | 57% |
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 (57% of Daily Value per 100g).
- Rich source of Niacin (51% of Daily Value per 100g).
- Good source of Vitamin B-6 (34% DV).
- Rich source of Vitamin B-12 (73% of Daily Value per 100g).
About Beef, flank, steak, separable lean only, trimmed to 0" fat, choice, cooked, broiled
This cut of meat comes from the abdominal muscles of the cow and is known for its lean profile and bold, beefy flavor. When trimmed of all visible fat and cooked properly, it offers a high-protein option that's relatively low in calories compared to fattier cuts. Each serving delivers nearly 28 grams of complete protein, making it an excellent choice for those looking to support muscle maintenance or growth. It's also a good source of essential nutrients like iron, zinc, and B vitamins, particularly B12, which plays a key role in energy metabolism and red blood cell formation. Because it's so lean, it can become tough if overcooked, so it's best prepared with quick, high-heat methods or marinated to enhance tenderness.
In the kitchen, this versatile cut shines in dishes where slicing against the grain is key to maximizing tenderness. It's a popular choice for fajitas, stir-fries, and Asian-inspired dishes like beef and broccoli, where its robust flavor stands up well to bold marinades and sauces. It can also be grilled whole for a steak dinner, then sliced thinly for serving. For those watching their fat intake, it's a smart swap for higher-fat cuts, though pairing it with healthy fats like avocado or olive oil in a meal can help balance nutrition. Whether you're meal prepping or cooking for a crowd, this cut offers a satisfying, nutrient-dense option that fits into a variety of dietary patterns.
Compare Beef, flank, steak, separable lean only, trimmed to 0" fat, choice, cooked, broiled
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- Beef, flank, steak, separable lean only, trimmed to 0" fat, choice, cooked, broiled vs Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, select, cooked, roasted
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