Meat
Nutrition Facts Beef (Loin, Top Loin Steak)
Beef (Loin, Top Loin Steak) 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.
Calories155
Protein22.8g
Carbs0g
Fat6.4g
Protein
Carbs
Fat
Nutrition for 100 g
| Calories | 155 kcal |
|---|---|
| Protein | 22.8 g |
| Total Fat | 6.39 g |
| Carbohydrates | 0 g |
| Fiber | 0 g |
| Total Sugars | 0 g |
| Sodium | 45 mg |
Nutrients
Full nutrient profile
Proximates
Water
69.9 g
Energy (Atwater General Factors)
149 kcal
Energy (Atwater Specific Factors)
155 kcal
Energy
155 kcal
Energy
648 kj
Protein
22.8 g
Total lipid (fat)
6.39 g
Total fat (NLEA)
5.93 g
Ash
1.01 g
Carbohydrates
Carbohydrate, by difference
0 g
Sugars, Total
0 g
Fiber, total dietary
0 g
Lipids
Fatty acids, total saturated
2.56 g
SFA 10:0
0.006 g
SFA 12:0
0.005 g
SFA 14:0
0.17 g
SFA 15:0
0.03 g
SFA 16:0
1.5 g
SFA 17:0
0.07 g
SFA 18:0
0.77 g
SFA 20:0
0.004 g
SFA 24:0
0.004 g
Fatty acids, total monounsaturated
2.71 g
MUFA 14:1 c
0.04 g
MUFA 16:1 c
0.21 g
MUFA 17:1
0.05 g
MUFA 17:1 c
0.05 g
MUFA 18:1 c
2.39 g
MUFA 20:1
0.01 g
MUFA 20:1 c
0.01 g
Fatty acids, total polyunsaturated
0.36 g
PUFA 18:2 c
0.28 g
PUFA 18:2 n-6 c,c
0.26 g
PUFA 18:2 CLAs
0.02 g
PUFA 18:3 c
0.009 g
PUFA 18:3 n-3 c,c,c (ALA)
0.009 g
PUFA 20:2 c
0.001 g
PUFA 20:2 n-6 c,c
0.001 g
PUFA 20:3 c
0.01 g
PUFA 20:3 n-6
0.01 g
PUFA 20:4
0.05 g
PUFA 20:4c
0.05 g
PUFA 20:5c
0.003 g
PUFA 20:5 n-3 (EPA)
0.003 g
PUFA 22:5 c
0.008 g
PUFA 22:5 n-3 (DPA)
0.008 g
PUFA 22:6 c
0 g
PUFA 22:6 n-3 (DHA)
0 g
Fatty acids, total trans
0.31 g
Fatty acids, total trans-monoenoic
0.28 g
TFA 16:1 t
0.02 g
TFA 18:1 t
0.26 g
Fatty acids, total trans-dienoic
0.03 g
TFA 18:2 t not further defined
0.03 g
Cholesterol
58 mg
SFA 4:0
0 g
SFA 6:0
0 g
MUFA 18:1
2.63 g
PUFA 18:2
0.31 g
PUFA 18:3
0.009 g
PUFA 18:4
0 g
MUFA 22:1
0 g
PUFA 20:3
0.01 g
Fatty acids, total trans-polyenoic
0.03 g
SFA 8:0
0 g
MUFA 14:1
0.04 g
MUFA 16:1
0.22 g
Amino acids
Isoleucine
1.12 g
Leucine
2.05 g
Lysine
2.29 g
Cystine
0.24 g
Valine
1.19 g
Arginine
1.6 g
Histidine
0.88 g
Aspartic acid
2.3 g
Serine
0.97 g
Tryptophan
0.27 g
Threonine
1.13 g
Methionine
0.64 g
Phenylalanine
0.95 g
Tyrosine
0.89 g
Alanine
1.43 g
Glutamic acid
3.91 g
Glycine
1.03 g
Proline
1 g
Hydroxyproline
0.12 g
Minerals
Calcium, Ca
15 mg
Iron, Fe
1.9 mg
Magnesium, Mg
11.3 mg
Phosphorus, P
206 mg
Potassium, K
282 mg
Sodium, Na
45 mg
Zinc, Zn
3.76 mg
Copper, Cu
0.04 mg
Manganese, Mn
0.002 mg
Selenium, Se
21.3 ug
Vitamins and other components
Thiamin
0.05 mg
Riboflavin
0.2 mg
Niacin
6.88 mg
Pantothenic acid
0.36 mg
Vitamin B-6
0.58 mg
Choline, total
56.3 mg
Choline, free
0.7 mg
Choline, from phosphocholine
44 mg
Choline, from phosphotidyl choline
0.7 mg
Choline, from glycerophosphocholine
5.7 mg
Choline, from sphingomyelin
5.2 mg
Betaine
10 mg
Vitamin B-12
1.72 ug
Vitamin E (alpha-tocopherol)
0.25 mg
Tocopherol, beta
0 mg
Tocopherol, gamma
0.02 mg
Tocopherol, delta
0 mg
Tocotrienol, alpha
0 mg
Tocotrienol, beta
0 mg
Tocotrienol, gamma
0 mg
Tocotrienol, delta
0 mg
Vitamin D (D2 + D3), International Units
0 iu
Vitamin D (D2 + D3)
0 ug
Vitamin D2 (ergocalciferol)
0 ug
Vitamin D3 (cholecalciferol)
0 ug
25-hydroxycholecalciferol
0.26 ug
Lutein + zeaxanthin
0 ug
Folic acid
0 ug
Folate, DFE
4 ug
Vitamin E, added
0 mg
Vitamin A, IU
6 iu
Retinol
2 ug
Vitamin A, RAE
2 ug
Carotene, beta
0 ug
Carotene, alpha
0 ug
Folate, food
4 ug
Vitamin B-12, added
0 ug
Cryptoxanthin, beta
0 ug
Lycopene
0 ug
Vitamin C, total ascorbic acid
0 mg
Folate, total
4 ug
Vitamin K (phylloquinone)
1.5 ug
Other nutrients
Caffeine
0 mg
Theobromine
0 mg
Alcohol, ethyl
0 g
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 (loin, top loin steak) 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.