Beef, tenderloin, roast, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, roasted
* 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 | 8% | |
| Riboflavin | 0.3 MG | 20% | |
| Niacin | 3 MG | 19% | |
| Pantothenic acid | 0.3 MG | 5% | |
| Vitamin B-6 | 0.3 MG | 15% | |
| Folate, total | 8 UG | 2% | |
| Choline, total | 91 MG | 17% | |
| Vitamin B-12 | 2.5 UG | 103% | |
| Vitamin A, RAE | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 9 MG | 1% | |
| Iron, Fe | 3.1 MG | 17% | |
| Magnesium, Mg | 22 MG | 5% | |
| Phosphorus, P | 203 MG | 16% | |
| Potassium, K | 331 MG | 7% | |
| Sodium, Na | 57 MG | 2% | |
| Zinc, Zn | 4.0 MG | 37% | |
| Copper, Cu | 0.1 MG | 14% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 22.9 UG | 42% |
Nutrition Highlights
- Excellent source of protein with 23.9g per 100g, great for muscle building and recovery.
- Good source of Zinc, Zn (37% DV).
- Good source of Selenium, Se (42% DV).
- Good source of Riboflavin (20% DV).
- Rich source of Vitamin B-12 (103% of Daily Value per 100g).
About Beef, tenderloin, roast, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, roasted
This cut of beef comes from the tenderloin, a long, cylindrical muscle that runs along the spine and is known for its tenderness due to minimal use by the animal. When prepared as a roast and trimmed to 1/8" fat, it offers a lean yet flavorful option for those who enjoy red meat. A 100g serving provides 23.9g of high-quality protein, making it an excellent source for muscle repair and maintenance. The fat content is moderate at 24.6g, with minimal carbohydrate and fiber content, which makes it suitable for low-carb and ketogenic diets.
Nutritionally, this roast is rich in essential nutrients such as iron, zinc, and B vitamins, particularly B12, which supports energy production and nervous system health. However, it's important to be mindful of portion sizes and preparation methods to keep saturated fat intake in check. Roasting is a popular cooking method that helps retain moisture and flavor without adding extra fat. This cut is often served as a centerpiece for special occasions, sliced thinly and paired with vegetables or whole grains for a balanced meal. For those seeking a leaner option, further trimming or choosing grass-fed varieties can reduce fat content while still delivering robust flavor and nutrition.
Compare Beef, tenderloin, roast, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, roasted
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- Beef, tenderloin, roast, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, roasted vs Beef, rib eye steak, boneless, lip-on, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, grilled
- Beef, tenderloin, roast, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, roasted vs Beef, rib eye steak/roast, boneless, lip-on, separable lean and fat, trimmed to 1/8" fat, choice, raw
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