Beef, tenderloin, separable lean and fat, trimmed to 1/8" fat, prime, 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% | |
| Thiamin | 0.1 MG | 10% | |
| Riboflavin | 0.2 MG | 16% | |
| Niacin | 3.0 MG | 19% | |
| Pantothenic acid | 0.3 MG | 6% | |
| Vitamin B-6 | 0.4 MG | 22% | |
| Folate, total | 6 UG | 2% | |
| Choline, total | 75.8 MG | 14% | |
| Vitamin B-12 | 2.6 UG | 108% | |
| Vitamin A, RAE | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 7 MG | 1% | |
| Iron, Fe | 2.4 MG | 13% | |
| Magnesium, Mg | 20 MG | 5% | |
| Phosphorus, P | 181 MG | 14% | |
| Potassium, K | 304 MG | 6% | |
| Sodium, Na | 49 MG | 2% | |
| Zinc, Zn | 3.1 MG | 28% | |
| Copper, Cu | 0.1 MG | 10% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 17.1 UG | 31% |
Nutrition Highlights
- Good source of protein with 18.2g per 100g.
- Good source of Zinc, Zn (28% DV).
- Good source of Selenium, Se (31% DV).
- Good source of Vitamin B-6 (22% DV).
- Rich source of Vitamin B-12 (108% of Daily Value per 100g).
About Beef, tenderloin, separable lean and fat, trimmed to 1/8" fat, prime, raw
This cut of beef is a tender, lean portion taken from the loin of the cow, known for its buttery texture and mild flavor. When trimmed to 1/8" fat and classified as prime grade, it retains a moderate amount of marbling, which contributes to its juiciness and rich taste. Raw, it provides a substantial amount of high-quality protein—about 18.2 grams per 100 grams—making it an excellent choice for those looking to support muscle maintenance and repair. With 21.8 grams of fat per 100 grams, it is higher in fat than some other lean cuts, though much of this comes from saturated fat, so portion control may be important for those monitoring heart health. It contains no carbohydrates or fiber, fitting well into low-carb and ketogenic eating patterns.
In the kitchen, this cut is prized for quick-cooking methods that preserve its tenderness, such as grilling, pan-searing, or roasting at high heat. Because it's naturally tender, it doesn't require long cooking times or moist-heat methods like braising. It's often prepared as filet mignon or used in dishes where the beef is the star, such as beef Wellington or steak tartare. For balanced meals, it pairs well with vegetables, whole grains, or salads, adding both flavor and satiating protein to the plate.
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