Beef, short loin, t-bone steak, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, grilled
* 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 | 0.2 MG | 17% | |
| Niacin | 5.5 MG | 34% | |
| Vitamin B-6 | 0.7 MG | 39% | |
| Folate, total | 6 UG | 2% | |
| Choline, total | 58 MG | 11% | |
| Vitamin B-12 | 1.9 UG | 77% | |
| Vitamin A, RAE | 8 UG | 1% | |
| Vitamin E (alpha-tocopherol) | 0.2 MG | 2% | |
| Vitamin D (D2 + D3) | 0.1 UG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 19 MG | 1% | |
| Iron, Fe | 3.2 MG | 18% | |
| Magnesium, Mg | 18 MG | 4% | |
| Phosphorus, P | 201 MG | 16% | |
| Potassium, K | 248 MG | 5% | |
| Sodium, Na | 62 MG | 3% | |
| Zinc, Zn | 4.0 MG | 36% | |
| Copper, Cu | 0.1 MG | 7% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 25.4 UG | 46% |
Nutrition Highlights
- Excellent source of protein with 24.6g per 100g, great for muscle building and recovery.
- Good source of Zinc, Zn (36% DV).
- Good source of Selenium, Se (46% DV).
- Good source of Niacin (34% DV).
- Good source of Vitamin B-6 (39% DV).
- Rich source of Vitamin B-12 (77% of Daily Value per 100g).
About Beef, short loin, t-bone steak, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, grilled
This cut of beef comes from the short loin and features the characteristic T-shaped bone that separates the strip loin and tenderloin sections. When trimmed to 1/8" fat and grilled, it offers a rich source of complete protein, providing all essential amino acids needed for muscle maintenance and repair. The 24.6g of protein per 100g serving makes it particularly valuable for those looking to meet their daily protein requirements. While it contains no carbohydrates or fiber, it does deliver 20.4g of fat per serving, with the trimmed version offering a moderate fat content compared to untrimmed cuts.
The cooking method of grilling helps render some of the fat while developing a flavorful crust on the exterior. This steak is prized for its tenderness and balanced distribution of meat and fat, which contributes to its juiciness and flavor. Common preparation methods include simple seasoning with salt and pepper to let the natural beef flavor shine through, though marinades can add additional flavor dimensions. It's typically served as a main course, often accompanied by vegetables or salad to create a balanced meal. Due to its protein content and nutrient density, it can be part of a healthy diet when consumed in appropriate portions, though those monitoring fat intake may want to consider the trimming level and serving size.
Compare Beef, short loin, t-bone steak, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, grilled
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