Beef, tenderloin, steak, separable lean only, trimmed to 1/8" fat, all grades, 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 | 7% | |
| Riboflavin | 0.1 MG | 11% | |
| Niacin | 8.3 MG | 52% | |
| Pantothenic acid | 0.6 MG | 12% | |
| Vitamin B-6 | 0.6 MG | 37% | |
| Folate, total | 10 UG | 3% | |
| Choline, total | 110.6 MG | 20% | |
| Vitamin B-12 | 1.7 UG | 69% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.4 MG | 3% | |
| Vitamin D (D2 + D3) | 0.1 UG | 1% | |
| Vitamin K (phylloquinone) | 1.4 UG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 19 MG | 1% | |
| Iron, Fe | 1.8 MG | 10% | |
| Magnesium, Mg | 25 MG | 6% | |
| Phosphorus, P | 230 MG | 18% | |
| Potassium, K | 370 MG | 8% | |
| Sodium, Na | 60 MG | 3% | |
| Zinc, Zn | 5.4 MG | 49% | |
| Copper, Cu | 0.1 MG | 10% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 33.7 UG | 61% |
Nutrition Highlights
- Excellent source of protein with 29.0g per 100g, great for muscle building and recovery.
- Good source of Zinc, Zn (49% DV).
- Rich source of Selenium, Se (61% of Daily Value per 100g).
- Rich source of Niacin (52% of Daily Value per 100g).
- Good source of Vitamin B-6 (37% DV).
- Good source of Choline, total (20% DV).
About Beef, tenderloin, steak, separable lean only, trimmed to 1/8" fat, all grades, cooked, broiled
This cut of meat is prized for its tenderness and mild flavor, making it a favorite among steak lovers. It comes from the loin area of the animal, specifically the long, narrow tenderloin muscle that does minimal work, resulting in an exceptionally soft texture. When trimmed to remove excess fat and cooked using dry heat methods like broiling, it offers a lean source of high-quality protein with minimal carbohydrates. The protein content is substantial, supporting muscle maintenance and repair, while the fat content, though moderate, includes both saturated and unsaturated fats.
This versatile cut is often prepared simply to let its natural qualities shine—seasoned with salt and pepper, perhaps finished with a pat of herb butter or a red wine reduction. It's commonly served as filet mignon, either as a standalone steak or wrapped in bacon for added flavor. Because of its leanness, it cooks quickly and benefits from careful attention to avoid overcooking, which can make it tough despite its naturally tender nature. For those monitoring fat intake, trimming visible fat and choosing grass-fed options can provide a slightly different nutritional profile with potentially higher omega-3 fatty acids. Its rich protein content makes it particularly valuable for active individuals or those looking to increase their protein consumption while keeping carbohydrate intake low.
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