Beef, round, top round steak, separable lean and fat, trimmed to 1/8" fat, all grades, 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 | 0.2 MG | 13% | |
| Niacin | 5.4 MG | 34% | |
| Pantothenic acid | 0.6 MG | 12% | |
| Vitamin B-6 | 0.4 MG | 24% | |
| Folate, total | 10 UG | 3% | |
| Choline, total | 116.8 MG | 21% | |
| Vitamin B-12 | 1.7 UG | 71% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.4 MG | 3% | |
| Vitamin D (D2 + D3) | 0.1 UG | 1% | |
| Vitamin K (phylloquinone) | 1.5 UG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 7 MG | 1% | |
| Iron, Fe | 2.5 MG | 14% | |
| Magnesium, Mg | 20 MG | 5% | |
| Phosphorus, P | 193 MG | 15% | |
| Potassium, K | 252 MG | 5% | |
| Sodium, Na | 41 MG | 2% | |
| Zinc, Zn | 5.2 MG | 47% | |
| Copper, Cu | 0.1 MG | 8% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 31.7 UG | 58% |
Nutrition Highlights
- Excellent source of protein with 30.7g per 100g, great for muscle building and recovery.
- Good source of Zinc, Zn (47% DV).
- Rich source of Selenium, Se (58% of Daily Value per 100g).
- Good source of Niacin (34% DV).
- Good source of Vitamin B-6 (24% DV).
- Good source of Choline, total (21% DV).
About Beef, round, top round steak, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, broiled
This lean cut of beef comes from the rear leg of the cow, specifically the inside round portion. When trimmed to 1/8" fat and broiled, it provides an excellent source of high-quality protein at 30.7g per 100g serving, making it a popular choice for those looking to maintain or build muscle mass while keeping calories relatively moderate at 204 per serving. The minimal carbohydrate content (0g) and absence of fiber make it suitable for low-carb and ketogenic dietary approaches. However, like most red meats, it contains saturated fat (3.4g per 100g) and cholesterol, which health-conscious consumers may want to consider in the context of their overall dietary patterns.
In culinary applications, this cut shines when cooked using dry-heat methods that preserve its tenderness. Broiling is particularly effective, as it allows excess fat to drip away while creating a flavorful crust. Many chefs recommend marinating this cut before cooking to enhance both flavor and tenderness, though its relatively lean nature means it can become tough if overcooked. Common preparations include slicing it thinly for sandwiches, serving it as a main course with vegetables, or incorporating it into salads after cooking. For optimal results, aim for medium-rare to medium doneness and allow the meat to rest before slicing against the grain.
Compare Beef, round, top round steak, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, broiled
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