Beef, top loin petite roast, boneless, separable lean only, trimmed to 1/8" fat, select, cooked, roasted
* 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 | 0.2 MG | 12% | |
| Niacin | 8.3 MG | 52% | |
| Vitamin B-6 | 0.6 MG | 37% | |
| Folate, total | 7 UG | 2% | |
| Vitamin B-12 | 4.7 UG | 194% | |
| Vitamin A, RAE | 2 UG | 0% | |
| Vitamin D (D2 + D3) | 0.1 UG | 1% | |
| Vitamin K (phylloquinone) | 1.6 UG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 22 MG | 2% | |
| Iron, Fe | 1.9 MG | 10% | |
| Magnesium, Mg | 26 MG | 6% | |
| Phosphorus, P | 245 MG | 20% | |
| Potassium, K | 396 MG | 8% | |
| Sodium, Na | 64 MG | 3% | |
| Zinc, Zn | 5.5 MG | 50% | |
| Copper, Cu | 0.1 MG | 9% | |
| Selenium, Se | 33.7 UG | 61% |
Nutrition Highlights
- Excellent source of protein with 28.5g per 100g, great for muscle building and recovery.
- Good source of Phosphorus, P (20% DV).
- Rich source of Zinc, Zn (50% of Daily Value per 100g).
- 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).
About Beef, top loin petite roast, boneless, separable lean only, trimmed to 1/8" fat, select, cooked, roasted
This lean cut of beef comes from the loin section and is known for its tenderness and rich flavor. When trimmed to 1/8" fat and cooked by roasting, it offers an impressive protein content of 28.5g per 100g serving while remaining relatively low in fat at just 7g. The minimal carbohydrate content (0.7g) and absence of fiber make it a popular choice for those following low-carb or ketogenic dietary patterns. The select grade indicates moderate marbling, which contributes to its balanced flavor without excessive fat content.
In the kitchen, this cut shines when roasted whole as a roast, allowing for even cooking and maximum tenderness. It's also excellent when sliced into medallions for pan-searing or cut into strips for stir-fries. The lean nature of this cut makes it particularly suitable for those monitoring their fat intake, though it's worth noting that the lower fat content means it can dry out more quickly than fattier cuts if overcooked. For optimal results, cooking to medium-rare or medium and allowing proper resting time helps maintain juiciness. This versatile cut works well in both hot and cold preparations, making it ideal for everything from elegant dinner centerpieces to hearty sandwiches and salads the following day.
Compare Beef, top loin petite roast, boneless, separable lean only, trimmed to 1/8" fat, select, cooked, roasted
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