Beef, tenderloin, steak, separable lean and fat, trimmed to 1/8" fat, choice, 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 | 4% | |
| Riboflavin | 0.1 MG | 6% | |
| Niacin | 6.4 MG | 40% | |
| Pantothenic acid | 0.6 MG | 12% | |
| Vitamin B-6 | 0.5 MG | 31% | |
| Folate, total | 11 UG | 3% | |
| Choline, total | 82.8 MG | 15% | |
| Vitamin B-12 | 1.1 UG | 46% | |
| 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 | 25 MG | 2% | |
| Iron, Fe | 1.4 MG | 8% | |
| Magnesium, Mg | 20 MG | 5% | |
| Phosphorus, P | 177 MG | 14% | |
| Potassium, K | 303 MG | 6% | |
| Sodium, Na | 50 MG | 2% | |
| Zinc, Zn | 3.5 MG | 32% | |
| Copper, Cu | 0.1 MG | 7% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 21.4 UG | 39% |
Nutrition Highlights
- Good source of protein with 19.8g per 100g.
- Good source of Zinc, Zn (32% DV).
- Good source of Selenium, Se (39% DV).
- Good source of Niacin (40% DV).
- Good source of Vitamin B-6 (31% DV).
- Good source of Vitamin B-12 (46% DV).
About Beef, tenderloin, steak, separable lean and fat, trimmed to 1/8" fat, choice, raw
This cut comes from the loin section of the animal and is prized for its tenderness and mild flavor. With nearly 20 grams of protein per 100 grams, it's a solid source of high-quality, complete protein that supports muscle maintenance and repair. It also contains important micronutrients like iron, zinc, and B vitamins—especially B12—which play roles in energy metabolism and red blood cell formation. However, it's relatively high in fat, including saturated fat, so portion control and occasional consumption are wise for those mindful of heart health.
Because of its tenderness, it's best suited for quick-cooking methods such as grilling, pan-searing, or broiling to medium-rare or medium doneness. Overcooking can dry it out due to its lower connective tissue content. It's often served as a steak on its own or sliced for dishes like beef stroganoff, stir-fries, or salads. For a more balanced plate, pairing it with fiber-rich vegetables or whole grains can help round out the meal nutritionally.
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