Beef, top sirloin, steak, separable lean and fat, trimmed to 1/8" fat, all grades, 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 | 5% | |
| Riboflavin | 0.1 MG | 8% | |
| Niacin | 6.0 MG | 37% | |
| Pantothenic acid | 0.6 MG | 12% | |
| Vitamin B-6 | 0.6 MG | 33% | |
| Folate, total | 11 UG | 3% | |
| Choline, total | 84.8 MG | 15% | |
| Vitamin B-12 | 1.1 UG | 44% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.4 MG | 2% | |
| Vitamin K (phylloquinone) | 1.4 UG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 24 MG | 2% | |
| Iron, Fe | 1.5 MG | 8% | |
| Magnesium, Mg | 21 MG | 5% | |
| Phosphorus, P | 187 MG | 15% | |
| Potassium, K | 315 MG | 7% | |
| Sodium, Na | 52 MG | 2% | |
| Zinc, Zn | 3.6 MG | 32% | |
| Copper, Cu | 0.1 MG | 8% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 22.9 UG | 42% |
Nutrition Highlights
- Excellent source of protein with 20.3g per 100g, great for muscle building and recovery.
- Good source of Zinc, Zn (32% DV).
- Good source of Selenium, Se (42% DV).
- Good source of Niacin (37% DV).
- Good source of Vitamin B-6 (33% DV).
- Good source of Vitamin B-12 (44% DV).
About Beef, top sirloin, steak, separable lean and fat, trimmed to 1/8" fat, all grades, raw
This cut comes from the rear back of the cow, known for its balance of tenderness and leanness compared to other steaks. When trimmed to a moderate fat level, it offers a rich source of high-quality protein—about 20 grams per 100 grams—which supports muscle maintenance and repair. It's also a notable provider of essential nutrients like iron, zinc, and B vitamins, particularly B12, which are important for energy metabolism and immune function. The fat content is moderate, so portion control can help manage calorie intake, especially for those monitoring saturated fat.
In the kitchen, it's a versatile choice that works well with quick-cooking methods such as grilling, pan-searing, or broiling to preserve its juiciness. Because it's leaner than ribeye or T-bone cuts, it benefits from marinating or careful cooking to avoid toughness. It's commonly featured in dishes like steak salads, stir-fries, or served simply with vegetables for a balanced meal. For those aiming to keep meals nutrient-dense, pairing it with fiber-rich sides can create a satisfying plate that delivers both protein and essential micronutrients.
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