Beef, tenderloin, steak, separable lean and fat, trimmed to 1/8" fat, select, 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 | 6% | |
| Riboflavin | 0.1 MG | 8% | |
| Niacin | 5.2 MG | 32% | |
| Pantothenic acid | 0.5 MG | 11% | |
| Vitamin B-6 | 0.5 MG | 31% | |
| Folate, total | 10 UG | 3% | |
| Choline, total | 80.9 MG | 15% | |
| Vitamin B-12 | 0.9 UG | 38% | |
| 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 | 22 MG | 2% | |
| Iron, Fe | 1.4 MG | 8% | |
| Magnesium, Mg | 20 MG | 5% | |
| Phosphorus, P | 182 MG | 15% | |
| Potassium, K | 300 MG | 6% | |
| Sodium, Na | 50 MG | 2% | |
| Zinc, Zn | 3.3 MG | 30% | |
| Copper, Cu | 0.1 MG | 8% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 22.6 UG | 41% |
Nutrition Highlights
- Good source of protein with 19.4g per 100g.
- Good source of Zinc, Zn (30% DV).
- Good source of Selenium, Se (41% DV).
- Good source of Niacin (32% DV).
- Good source of Vitamin B-6 (31% DV).
- Good source of Vitamin B-12 (38% DV).
About Beef, tenderloin, steak, separable lean and fat, trimmed to 1/8" fat, select, raw
This cut of beef comes from the loin section of the animal, known for its tenderness and mild flavor. When trimmed to 1/8" fat and classified as select grade, it offers a balance between leanness and marbling. The raw preparation preserves the natural texture and allows for various cooking methods. With nearly 20 grams of protein per 100 grams, it's an excellent source of complete protein, containing all essential amino acids needed for muscle maintenance and repair.
The fat content, while present at 18.5 grams per 100 grams, is primarily composed of saturated and monounsaturated fats. This makes it a consideration for those monitoring their saturated fat intake. The absence of carbohydrates and fiber makes it suitable for low-carb and ketogenic diets. When cooked, this cut is often prepared as filet mignon or used in dishes where tenderness is paramount, such as beef Wellington or steak tartare. Its mild flavor also makes it an ideal candidate for marinades and rubs, allowing for versatile culinary applications while maintaining its nutritional profile.
Compare Beef, tenderloin, steak, separable lean and fat, trimmed to 1/8" fat, select, raw
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