Beef, top sirloin, steak, separable lean only, 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 | 0.2 MG | 12% | |
| Niacin | 8.7 MG | 55% | |
| Pantothenic acid | 0.6 MG | 12% | |
| Vitamin B-6 | 0.7 MG | 39% | |
| Folate, total | 10 UG | 3% | |
| Choline, total | 116.3 MG | 21% | |
| Vitamin B-12 | 1.7 UG | 71% | |
| 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 | 20 MG | 2% | |
| Iron, Fe | 2.0 MG | 11% | |
| Magnesium, Mg | 26 MG | 6% | |
| Phosphorus, P | 244 MG | 20% | |
| Potassium, K | 393 MG | 8% | |
| Sodium, Na | 64 MG | 3% | |
| Zinc, Zn | 5.7 MG | 52% | |
| Copper, Cu | 0.1 MG | 10% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 35.8 UG | 65% |
Nutrition Highlights
- Excellent source of protein with 30.6g per 100g, great for muscle building and recovery.
- Good source of Phosphorus, P (20% DV).
- Rich source of Zinc, Zn (52% of Daily Value per 100g).
- Rich source of Selenium, Se (65% of Daily Value per 100g).
- Rich source of Niacin (55% of Daily Value per 100g).
- Good source of Vitamin B-6 (39% DV).
About Beef, top sirloin, steak, separable lean only, trimmed to 0" fat, all grades, cooked, broiled
This lean cut of beef comes from the rear back of the cow, specifically the sirloin primal, and is known for its balance of tenderness and flavor when properly prepared. With nearly 31 grams of protein per 100-gram serving, it provides an excellent source of high-quality, complete protein containing all essential amino acids needed for muscle maintenance, immune function, and enzyme production. The minimal fat content—less than 6 grams per serving—makes it a favorable option for those monitoring their fat intake, though it's worth noting that the absence of carbohydrates and fiber means it won't contribute to energy from those macronutrients.
In the kitchen, this cut shines when broiled or grilled, as these dry-heat methods help develop a flavorful crust while keeping the interior juicy. It's commonly sliced into steaks for quick cooking, cubed for kebabs, or cut into strips for stir-fries. Because it's trimmed of excess fat, it benefits from careful cooking to avoid toughness—ideally served medium-rare to medium. Pairing it with fiber-rich vegetables or whole grains can create a more balanced meal, complementing its protein content with complex carbohydrates and micronutrients.
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