Beef, round, top round, steak, separable lean and fat, trimmed to 1/8" fat, prime, 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 | 10% | |
| Riboflavin | 0.3 MG | 20% | |
| Niacin | 6.0 MG | 37% | |
| Pantothenic acid | 0.5 MG | 10% | |
| Vitamin B-6 | 0.6 MG | 32% | |
| Folate, total | 12 UG | 3% | |
| Choline, total | 119.1 MG | 22% | |
| Vitamin B-12 | 2.5 UG | 103% | |
| Vitamin A, RAE | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 6 MG | 0% | |
| Iron, Fe | 2.8 MG | 16% | |
| Magnesium, Mg | 30 MG | 7% | |
| Phosphorus, P | 243 MG | 19% | |
| Potassium, K | 436 MG | 9% | |
| Sodium, Na | 61 MG | 3% | |
| Zinc, Zn | 5.5 MG | 50% | |
| Copper, Cu | 0.1 MG | 13% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 28 UG | 51% |
Nutrition Highlights
- Excellent source of protein with 31.3g per 100g, great for muscle building and recovery.
- Rich source of Zinc, Zn (50% of Daily Value per 100g).
- Rich source of Selenium, Se (51% of Daily Value per 100g).
- Good source of Riboflavin (20% DV).
- Good source of Niacin (37% DV).
- Good source of Vitamin B-6 (32% DV).
About Beef, round, top round, steak, separable lean and fat, trimmed to 1/8" fat, prime, cooked, broiled
This cut comes from the rear leg of the animal and is known for being relatively lean compared to other steak options. When trimmed to 1/8" fat and cooked by broiling, it offers a solid protein punch—about 31 grams per 100 grams—while keeping calories moderate at 225. It contains no carbohydrates or fiber, making it a straightforward choice for low-carb or ketogenic diets. The fat content sits at around 10 grams, most of which is trimmed away to reduce saturated fat intake. It's also a good source of essential nutrients like iron, zinc, and B vitamins, particularly B12, which support energy metabolism and red blood cell production.
In the kitchen, this steak is versatile and works well with quick, high-heat cooking methods like grilling or broiling to preserve tenderness. Because it's leaner, it benefits from marinating or slicing thinly against the grain to enhance texture and flavor. It's commonly used in dishes such as stir-fries, fajitas, or steak salads, and can be a centerpiece in balanced meals when paired with vegetables and whole grains. For those mindful of fat intake, trimming visible fat before cooking or choosing grass-fed varieties can further improve its nutritional profile.
Compare Beef, round, top round, steak, separable lean and fat, trimmed to 1/8" fat, prime, cooked, broiled
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