Beef, tenderloin, steak, separable lean and fat, trimmed to 1/8" fat, select, cooked, broiled
* 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 | 6% | |
| Riboflavin | 0.1 MG | 11% | |
| Niacin | 6.9 MG | 43% | |
| Pantothenic acid | 0.5 MG | 10% | |
| Vitamin B-6 | 0.6 MG | 34% | |
| Folate, total | 8 UG | 2% | |
| Choline, total | 100.8 MG | 18% | |
| Vitamin B-12 | 1.4 UG | 57% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.5 MG | 3% | |
| Vitamin K (phylloquinone) | 1.7 UG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 22 MG | 2% | |
| Iron, Fe | 1.6 MG | 9% | |
| Magnesium, Mg | 23 MG | 5% | |
| Phosphorus, P | 214 MG | 17% | |
| Potassium, K | 340 MG | 7% | |
| Sodium, Na | 57 MG | 2% | |
| Zinc, Zn | 4.9 MG | 44% | |
| Copper, Cu | 0.1 MG | 8% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 28.9 UG | 53% |
Nutrition Highlights
- Excellent source of protein with 26.5g per 100g, great for muscle building and recovery.
- Good source of Zinc, Zn (44% DV).
- Rich source of Selenium, Se (53% of Daily Value per 100g).
- Good source of Niacin (43% DV).
- Good source of Vitamin B-6 (34% DV).
- Rich source of Vitamin B-12 (57% of Daily Value per 100g).
About Beef, tenderloin, steak, separable lean and fat, trimmed to 1/8" fat, select, cooked, broiled
This cut of beef is a tender, flavorful steak from the loin region, known for its fine texture and mild taste. When trimmed to 1/8" fat and cooked by broiling, it offers a lean protein source that's popular among health-conscious meat eaters. A 100-gram serving provides about 262 calories, with nearly 27 grams of high-quality protein to support muscle maintenance and overall body function. The fat content is moderate at 16.5 grams, with minimal carbohydrates and no fiber, making it suitable for low-carb and ketogenic diets.
In the kitchen, this steak shines with simple preparations that highlight its natural flavor—think salt, pepper, and perhaps a touch of garlic or herbs. It's excellent grilled, broiled, or pan-seared to medium-rare for optimal tenderness. Because it's relatively lean, it can dry out if overcooked, so quick, high-heat methods are ideal. This cut works beautifully in dishes like steak salads, stir-fries, or alongside roasted vegetables for a balanced meal. For those monitoring saturated fat intake, trimming any visible fat and choosing grass-fed options can further enhance its nutritional profile.
Compare Beef, tenderloin, steak, separable lean and fat, trimmed to 1/8" fat, select, cooked, broiled
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