Beef, short loin, porterhouse steak, separable lean only, trimmed to 1/8" fat, select, 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% | |
| Riboflavin | 0.2 MG | 18% | |
| Niacin | 5.3 MG | 33% | |
| Vitamin B-6 | 0.8 MG | 44% | |
| Folate, total | 4 UG | 1% | |
| Vitamin B-12 | 2.0 UG | 83% | |
| Vitamin A, RAE | 4 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.1 MG | 1% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 1.2 UG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 19 MG | 1% | |
| Iron, Fe | 2.3 MG | 13% | |
| Magnesium, Mg | 11 MG | 3% | |
| Phosphorus, P | 200 MG | 16% | |
| Potassium, K | 266 MG | 6% | |
| Sodium, Na | 43 MG | 2% | |
| Zinc, Zn | 3.5 MG | 32% | |
| Copper, Cu | 0.1 MG | 8% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 21.4 UG | 39% |
Nutrition Highlights
- Excellent source of protein with 22.6g per 100g, great for muscle building and recovery.
- Good source of Zinc, Zn (32% DV).
- Good source of Selenium, Se (39% DV).
- Good source of Niacin (33% DV).
- Good source of Vitamin B-6 (44% DV).
- Rich source of Vitamin B-12 (83% of Daily Value per 100g).
About Beef, short loin, porterhouse steak, separable lean only, trimmed to 1/8" fat, select, raw
A tender cut from the short loin section of beef, this steak combines the best of both worlds: a flavorful strip steak on one side of the bone and a filet mignon on the other. When trimmed to 1/8" fat and selected for quality, it offers a lean yet satisfying protein source that's particularly appealing to those monitoring their fat intake while still wanting to enjoy red meat. The raw form provides 22.6 grams of complete protein per 100 grams, containing all essential amino acids needed for muscle maintenance and overall body function.
This cut's versatility in the kitchen makes it a favorite among home cooks and professional chefs alike. While it's commonly grilled or pan-seared to medium-rare to preserve its tenderness, it can also be broiled or cooked using the reverse-sear method for more controlled results. The relatively low fat content means it's best cooked quickly over high heat to prevent drying out. Many health-conscious diners appreciate that this particular preparation contains no carbohydrates and provides essential nutrients like iron, zinc, and B vitamins, making it a nutrient-dense option when consumed in moderation as part of a balanced diet.
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