Beef, round, top round, steak, separable lean and fat, trimmed to 1/8" fat, select, 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 | 12% | |
| Niacin | 5.2 MG | 32% | |
| Pantothenic acid | 0.6 MG | 12% | |
| Vitamin B-6 | 0.4 MG | 24% | |
| Folate, total | 10 UG | 3% | |
| Choline, total | 116.7 MG | 21% | |
| Vitamin B-12 | 1.6 UG | 65% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.4 MG | 3% | |
| Vitamin K (phylloquinone) | 1.5 UG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 8 MG | 1% | |
| Iron, Fe | 2.5 MG | 14% | |
| Magnesium, Mg | 21 MG | 5% | |
| Phosphorus, P | 198 MG | 16% | |
| Potassium, K | 256 MG | 5% | |
| Sodium, Na | 41 MG | 2% | |
| Zinc, Zn | 5.3 MG | 48% | |
| Copper, Cu | 0.1 MG | 9% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 31 UG | 56% |
Nutrition Highlights
- Excellent source of protein with 30.6g per 100g, great for muscle building and recovery.
- Good source of Zinc, Zn (48% DV).
- Rich source of Selenium, Se (56% of Daily Value per 100g).
- Good source of Niacin (32% 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, select, cooked, broiled
This cut of beef is a lean option that comes from the rear leg of the cow. It's known for being relatively low in fat while still delivering a good amount of protein, making it a popular choice for those looking to maintain muscle mass without excessive calorie intake. With zero carbohydrates and fiber, it's a straightforward source of animal-based nutrition, and the fat content can be further reduced by trimming. The protein content is substantial, supporting tissue repair and satiety, which can be helpful for weight management or active lifestyles.
In the kitchen, this steak is versatile and responds well to quick, high-heat cooking methods like broiling, grilling, or pan-searing. Because it's lean, it can become tough if overcooked, so it's best served medium-rare to medium. It's commonly sliced thin for sandwiches, stir-fries, or salads, and can also be marinated to enhance tenderness and flavor. For those mindful of saturated fat intake, choosing a select grade and trimming visible fat helps keep it as lean as possible.
Compare Beef, round, top round, steak, separable lean and fat, trimmed to 1/8" fat, select, cooked, broiled
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