Meat

Nutrition Facts Beef (Flank)

Beef (Flank) nutrition facts

Beef (Flank) is a meat food whose cut, visible fat, and raw or cooked state strongly affect its composition. It provides protein, monounsaturated fat, potassium, and iron. Choose intact cold packaging and refrigerate promptly. Use raw poultry or ground meat within one to two days and larger fresh meat cuts within three to five days, or freeze for longer storage.

Calories164
Protein20.1g
Carbs0g
Fat9.4g
Protein Carbs Fat

Nutrition for 100 g

Calories 164 kcal
Protein 20.13 g
Total Fat 9.4 g
Carbohydrates 0 g
Fiber Not reported
Total Sugars Not reported
Sodium 51 mg

Nutrients

Full nutrient profile

Proximates
Water 69.78 g
Energy (Atwater General Factors) 163.9 kcal
Energy (Atwater Specific Factors) 169.56 kcal
Nitrogen 3.22 g
Protein 20.13 g
Total lipid (fat) 9.4 g
Ash 0.99 g
Carbohydrates
Carbohydrate, by difference 0 g
Lipids
Fatty acids, total saturated 3.55 g
Fatty acids, total monounsaturated 3.59 g
Fatty acids, total polyunsaturated 0.31 g
Fatty acids, total trans 0.39 g
Cholesterol 57.7 mg
Minerals
Calcium, Ca 3.84 mg
Iron, Fe 1.83 mg
Magnesium, Mg 18.86 mg
Phosphorus, P 167.3 mg
Potassium, K 331.8 mg
Sodium, Na 51.3 mg
Zinc, Zn 5.56 mg
Copper, Cu 0.04 mg
Manganese, Mn 0.001688 mg

Interesting fact

Color alone cannot confirm that meat is safe

Pigments, oxygen exposure, packaging, and cooking can all change meat color. A food thermometer is the reliable endpoint: poultry requires 165°F/74°C, ground meats 160°F/71°C, and whole beef, pork, veal, and lamb cuts 145°F/63°C followed by a three-minute rest.

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Use beef (flank) in simple recipes

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These nutrition values are provided for educational purposes only and are not medical advice. Values may vary depending on brand, preparation method, and serving size.