Beef, loin, top sirloin filet, boneless, separable lean only, trimmed to 0" fat, select, cooked, grilled
* 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 | 0.2 MG | 17% | |
| Niacin | 6.3 MG | 39% | |
| Vitamin B-6 | 0.6 MG | 32% | |
| Folate, total | 7 UG | 2% | |
| Vitamin B-12 | 3.4 UG | 143% | |
| Vitamin A, RAE | 2 UG | 0% | |
| Vitamin D (D2 + D3) | 0.1 UG | 1% | |
| Vitamin K (phylloquinone) | 1.6 UG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 6 MG | 0% | |
| Iron, Fe | 3.2 MG | 18% | |
| Magnesium, Mg | 28 MG | 7% | |
| Phosphorus, P | 262 MG | 21% | |
| Potassium, K | 390 MG | 8% | |
| Sodium, Na | 56 MG | 2% | |
| Zinc, Zn | 8.6 MG | 78% | |
| Copper, Cu | 0.2 MG | 17% | |
| Selenium, Se | 31.3 UG | 57% |
Nutrition Highlights
- Excellent source of protein with 30.8g per 100g, great for muscle building and recovery.
- Good source of Phosphorus, P (21% DV).
- Rich source of Zinc, Zn (78% of Daily Value per 100g).
- Rich source of Selenium, Se (57% of Daily Value per 100g).
- Good source of Niacin (39% DV).
- Good source of Vitamin B-6 (32% DV).
About Beef, loin, top sirloin filet, boneless, separable lean only, trimmed to 0" fat, select, cooked, grilled
This cut of beef comes from the loin section and is known for its lean profile and tender texture when properly prepared. With nearly 31 grams of protein per 100-gram serving, it provides an excellent source of high-quality complete protein, delivering all essential amino acids needed for muscle maintenance and repair. The extremely low carbohydrate content makes it suitable for low-carb and ketogenic dietary patterns, while the minimal fat content—just under 5 grams per serving—helps keep the calorie count moderate at 165 calories per 100 grams. This nutritional profile makes it an attractive option for those monitoring their fat intake while still wanting to include animal protein in their diet.
In the kitchen, this cut shines when grilled or pan-seared to medium-rare or medium doneness, which helps preserve its tenderness and juiciness. Its lean nature means it can dry out quickly with overcooking, so careful temperature control is important. It works beautifully in steak salads, as a protein centerpiece with vegetable sides, or sliced thin for sandwiches and wraps. Many health-conscious cooks appreciate that it delivers satisfying flavor and texture without excessive calories or fat, making it versatile for both simple weeknight meals and more elaborate preparations. When selecting this cut, choosing grass-fed options may provide slightly higher levels of omega-3 fatty acids compared to conventionally raised beef.
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