Beef, tenderloin, steak, separable lean and fat, trimmed to 1/8" fat, all grades, 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 | 5% | |
| Riboflavin | 0.1 MG | 7% | |
| Niacin | 5.8 MG | 36% | |
| Pantothenic acid | 0.6 MG | 11% | |
| Vitamin B-6 | 0.5 MG | 31% | |
| Folate, total | 11 UG | 3% | |
| Choline, total | 81.9 MG | 15% | |
| Vitamin B-12 | 1.0 UG | 42% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.4 MG | 3% | |
| Vitamin K (phylloquinone) | 1.6 UG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 23 MG | 2% | |
| Iron, Fe | 1.4 MG | 8% | |
| Magnesium, Mg | 20 MG | 5% | |
| Phosphorus, P | 180 MG | 14% | |
| Potassium, K | 302 MG | 6% | |
| Sodium, Na | 50 MG | 2% | |
| Zinc, Zn | 3.4 MG | 31% | |
| Copper, Cu | 0.1 MG | 7% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 22 UG | 40% |
Nutrition Highlights
- Good source of protein with 19.6g per 100g.
- Good source of Zinc, Zn (31% DV).
- Good source of Selenium, Se (40% DV).
- Good source of Niacin (36% DV).
- Good source of Vitamin B-6 (31% DV).
- Good source of Vitamin B-12 (42% DV).
About Beef, tenderloin, steak, separable lean and fat, trimmed to 1/8" fat, all grades, raw
This cut comes from the loin section of cattle and is prized for its tenderness and mild flavor. It's naturally high in protein, offering nearly 20 grams per 100 grams, making it a solid choice for muscle maintenance and satiety. It also contains a significant amount of fat—about 18 grams per serving—much of which is saturated. While this fat contributes to its rich taste and juicy texture, it's worth noting for those monitoring saturated fat intake. It contains no carbohydrates or fiber, so it fits well into low-carb and ketogenic eating patterns, but it's not a source of dietary fiber or complex carbohydrates.
In the kitchen, it's often prepared by quick-cooking methods such as grilling, pan-searing, or broiling to preserve its tenderness. Because it's naturally lean yet marbled, it benefits from high-heat cooking to develop a flavorful crust while keeping the interior moist. It's commonly served as a steak, sliced for salads or grain bowls, or used in dishes like beef stroganoff or stir-fries where its tenderness can shine. Pairing it with fiber-rich vegetables or whole grains can create a more balanced meal, especially for those mindful of fat intake.
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