Beef, loin, tenderloin roast, boneless, separable lean only, 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 | 4% | |
| Riboflavin | 0.3 MG | 24% | |
| Niacin | 4.8 MG | 30% | |
| Pantothenic acid | 0.4 MG | 7% | |
| Vitamin B-6 | 0.6 MG | 36% | |
| Folate, total | 4 UG | 1% | |
| Choline, total | 55.4 MG | 10% | |
| Vitamin B-12 | 3.5 UG | 147% | |
| Vitamin A, RAE | 2 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.2 MG | 2% | |
| Vitamin D (D2 + D3) | 0.1 UG | 1% | |
| Vitamin K (phylloquinone) | 1.5 UG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 13 MG | 1% | |
| Iron, Fe | 2.5 MG | 14% | |
| Magnesium, Mg | 12 MG | 3% | |
| Phosphorus, P | 215 MG | 17% | |
| Potassium, K | 289 MG | 6% | |
| Sodium, Na | 44 MG | 2% | |
| Zinc, Zn | 3.3 MG | 30% | |
| Copper, Cu | 0.1 MG | 7% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 20.4 UG | 37% |
Nutrition Highlights
- Excellent source of protein with 21.9g per 100g, great for muscle building and recovery.
- Good source of Zinc, Zn (30% DV).
- Good source of Selenium, Se (37% DV).
- Good source of Riboflavin (24% DV).
- Good source of Niacin (30% DV).
- Good source of Vitamin B-6 (36% DV).
About Beef, loin, tenderloin roast, boneless, separable lean only, trimmed to 0" fat, all grades, raw
This cut comes from the loin section of cattle and is known for its tenderness due to minimal connective tissue. It's a lean option when trimmed of all visible fat, making it a good source of high-quality protein with relatively low total fat content. A 100-gram serving provides over 20 grams of protein while keeping calories moderate, and contains no carbohydrates or fiber, making it suitable for low-carb and ketogenic dietary patterns. The minimal fat content means it's lower in saturated fat compared to fattier cuts, though it still delivers important nutrients like iron, zinc, and B vitamins, particularly B12, which supports energy metabolism and neurological function.
In the kitchen, this cut shines when roasted whole as a centerpiece dish or sliced into medallions for quick pan-searing. Its leanness means it benefits from careful cooking to avoid drying out—methods like roasting at lower temperatures, using a meat thermometer, and allowing proper resting time help preserve moisture. It's also excellent for dishes where tenderness is paramount, such as beef Wellington or sliced for sandwiches. Because it lacks significant fat marbling, pairing it with flavorful sauces or cooking with a light basting of oil can enhance both taste and texture while maintaining its nutritional profile.
Dietary Information
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