Beef, top sirloin, steak, separable lean and fat, trimmed to 0" 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 | 7.8 MG | 49% | |
| Pantothenic acid | 0.6 MG | 12% | |
| Vitamin B-6 | 0.6 MG | 36% | |
| Folate, total | 9 UG | 2% | |
| Choline, total | 111.7 MG | 20% | |
| Vitamin B-12 | 1.7 UG | 72% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.4 MG | 3% | |
| Vitamin D (D2 + D3) | 0.2 UG | 1% | |
| Vitamin K (phylloquinone) | 1.5 UG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 22 MG | 2% | |
| Iron, Fe | 1.9 MG | 11% | |
| Magnesium, Mg | 25 MG | 6% | |
| Phosphorus, P | 229 MG | 18% | |
| Potassium, K | 368 MG | 8% | |
| Sodium, Na | 61 MG | 3% | |
| Zinc, Zn | 5.3 MG | 48% | |
| Copper, Cu | 0.1 MG | 10% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 31.9 UG | 58% |
Nutrition Highlights
- Excellent source of protein with 29.3g per 100g, great for muscle building and recovery.
- Good source of Zinc, Zn (48% DV).
- Rich source of Selenium, Se (58% of Daily Value per 100g).
- Good source of Niacin (49% DV).
- Good source of Vitamin B-6 (36% DV).
- Good source of Choline, total (20% DV).
About Beef, top sirloin, steak, separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled
This lean cut of beef comes from the rear back portion of the cow, specifically the primal loin. When trimmed to remove all external fat and cooked using dry heat methods like broiling, it offers an excellent source of high-quality protein while keeping fat content relatively low. A typical 3-ounce serving provides nearly 30 grams of complete protein, containing all essential amino acids needed for muscle maintenance and repair. The cooking method of broiling helps render out additional fat while preserving the meat's natural flavors and nutrients.
This versatile cut works well in various culinary applications, from simple grilled steaks to stir-fries and salads. Its lean nature makes it particularly suitable for those monitoring fat intake while still wanting to include red meat in their diet. The absence of carbohydrates and fiber means it fits well into low-carb eating plans, though pairing it with fiber-rich vegetables or whole grains can create a more balanced meal. When preparing this cut, quick cooking methods at high heat help maintain tenderness while preventing excessive moisture loss.
Compare Beef, top sirloin, steak, separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled
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