Beef, New Zealand, imported, striploin, separable lean and fat, 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 | 0.1 MG | 6% | |
| Niacin | 3.6 MG | 22% | |
| Pantothenic acid | 0.3 MG | 5% | |
| Vitamin B-6 | 0.3 MG | 16% | |
| Vitamin B-12 | 0.6 UG | 25% | |
| Vitamin A, RAE | 10 UG | 1% | |
| Vitamin E (alpha-tocopherol) | 0.3 MG | 2% | |
| Vitamin D (D2 + D3) | 0.2 UG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 7 MG | 1% | |
| Iron, Fe | 1.4 MG | 8% | |
| Magnesium, Mg | 17 MG | 4% | |
| Phosphorus, P | 153 MG | 12% | |
| Potassium, K | 268 MG | 6% | |
| Sodium, Na | 43 MG | 2% | |
| Zinc, Zn | 2.3 MG | 21% | |
| Copper, Cu | 0.0 MG | 5% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 2.8 UG | 5% |
Nutrition Highlights
- Good source of protein with 18.5g per 100g.
- Good source of Zinc, Zn (21% DV).
- Good source of Niacin (22% DV).
- Good source of Vitamin B-12 (25% DV).
About Beef, New Zealand, imported, striploin, separable lean and fat, raw
This cut of meat comes from the loin of cattle, known for its balance of tenderness and flavor. As a red meat, it provides a rich source of high-quality protein, essential for muscle repair and overall body function. It also contains important micronutrients such as iron, zinc, and B vitamins, particularly B12, which supports energy metabolism and red blood cell formation. However, it is relatively high in total fat and saturated fat, so portion control and preparation methods can make a difference in how it fits into a balanced diet. Choosing leaner portions or trimming visible fat can help reduce intake of saturated fat while still enjoying its nutritional benefits.
In the kitchen, this versatile cut is often grilled, pan-seared, or roasted to bring out its natural juices and flavor. It works well in steak dishes, stir-fries, or sliced thin for sandwiches and salads. Because it's sold raw, proper handling and cooking to the recommended internal temperature are important for food safety. Pairing it with fiber-rich vegetables, whole grains, or legumes can create a more nutrient-balanced meal. For those mindful of fat intake, cooking methods like broiling or using a grill rack to allow fat to drip away can help keep the dish lighter without sacrificing taste.
Compare Beef, New Zealand, imported, striploin, separable lean and fat, raw
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