Beef, loin, top sirloin petite roast/filet, boneless, separable lean only, trimmed to 0" fat, choice, 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 | 5% | |
| Riboflavin | 0.2 MG | 14% | |
| Niacin | 5.9 MG | 37% | |
| Vitamin B-6 | 0.7 MG | 39% | |
| Folate, total | 4 UG | 1% | |
| Vitamin B-12 | 3.2 UG | 135% | |
| Vitamin A, RAE | 2 UG | 0% | |
| Vitamin D (D2 + D3) | 0.1 UG | 1% | |
| Vitamin K (phylloquinone) | 1.5 UG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 5 MG | 0% | |
| Iron, Fe | 2.2 MG | 12% | |
| Magnesium, Mg | 25 MG | 6% | |
| Phosphorus, P | 222 MG | 18% | |
| Potassium, K | 395 MG | 8% | |
| Sodium, Na | 65 MG | 3% | |
| Zinc, Zn | 5.2 MG | 47% | |
| Copper, Cu | 0.1 MG | 11% | |
| Selenium, Se | 28.4 UG | 52% |
Nutrition Highlights
- Excellent source of protein with 23.0g per 100g, great for muscle building and recovery.
- Good source of Zinc, Zn (47% DV).
- Rich source of Selenium, Se (52% of Daily Value per 100g).
- Good source of Niacin (37% DV).
- Good source of Vitamin B-6 (39% DV).
- Rich source of Vitamin B-12 (135% of Daily Value per 100g).
About Beef, loin, top sirloin petite roast/filet, boneless, separable lean only, trimmed to 0" fat, choice, raw
This lean cut of beef comes from the loin section, specifically the top sirloin area. It's a boneless portion that has been trimmed to remove all external fat, resulting in a very lean piece of meat. With only 4.4 grams of fat per 100 grams, it's one of the leaner beef options available. The protein content is notably high at 23 grams per 100 grams, making it an excellent source of this essential macronutrient. Being trimmed to 0" fat means there's virtually no visible fat on the meat, which contributes to its low calorie count of 132 calories per 100 grams.
This cut is particularly valued by those monitoring their fat intake or following high-protein diets. It's rich in essential nutrients like iron, zinc, and B vitamins, especially vitamin B12. The absence of carbohydrates and fiber is typical for all meat products. When cooking, it's best prepared using methods that keep the meat moist, as the lack of fat means it can dry out more quickly than fattier cuts. Common preparations include roasting, grilling, or pan-searing. It's often sliced into medallions or used as a roast. Due to its leanness, it's sometimes wrapped in bacon or cooked with moist heat methods to add flavor and prevent dryness. This cut is versatile and can be used in various dishes, from elegant dinner entrees to hearty sandwiches.
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