Meat

Nutrition Facts Beef (Loin)

Beef (Loin) nutrition facts

Beef (Loin) 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. Buy it refrigerated with intact packaging, follow the use-by date, and refrigerate promptly; once opened or cooked, use the FDA cold-storage chart rather than relying on smell alone.

Calories176
Protein27.7g
Carbs0g
Fat6.4g
Protein Carbs Fat

Nutrition for 100 g

Calories 176 kcal
Protein 27.7 g
Total Fat 6.36 g
Carbohydrates 0 g
Fiber 0 g
Total Sugars 0 g
Sodium 54 mg

Nutrients

Full nutrient profile

Proximates
Water 65.7 g
Energy (Atwater General Factors) 168 kcal
Energy (Atwater Specific Factors) 176 kcal
Energy 176 kcal
Energy 735 kj
Protein 27.7 g
Total lipid (fat) 6.36 g
Total fat (NLEA) 5.56 g
Ash 1.22 g
Carbohydrates
Carbohydrate, by difference 0 g
Sugars, Total 0 g
Fiber, total dietary 0 g
Lipids
Fatty acids, total saturated 2.47 g
SFA 10:0 0.005 g
SFA 12:0 0.006 g
SFA 14:0 0.15 g
SFA 15:0 0.03 g
SFA 16:0 1.34 g
SFA 17:0 0.07 g
SFA 18:0 0.85 g
SFA 20:0 0.005 g
SFA 24:0 0.006 g
Fatty acids, total monounsaturated 2.26 g
MUFA 14:1 c 0.03 g
MUFA 16:1 c 0.14 g
MUFA 17:1 0.05 g
MUFA 17:1 c 0.05 g
MUFA 18:1 c 2.03 g
MUFA 20:1 0.01 g
MUFA 20:1 c 0.01 g
Fatty acids, total polyunsaturated 0.47 g
PUFA 18:2 c 0.36 g
PUFA 18:2 n-6 c,c 0.33 g
PUFA 18:2 CLAs 0.03 g
PUFA 18:3 c 0.01 g
PUFA 18:3 n-3 c,c,c (ALA) 0.01 g
PUFA 20:2 c 0.002 g
PUFA 20:2 n-6 c,c 0.002 g
PUFA 20:3 c 0.02 g
PUFA 20:3 n-6 0.02 g
PUFA 20:4 0.06 g
PUFA 20:4c 0.06 g
PUFA 20:5c 0.002 g
PUFA 20:5 n-3 (EPA) 0.002 g
PUFA 22:5 c 0.01 g
PUFA 22:5 n-3 (DPA) 0.01 g
PUFA 22:6 c 0.002 g
PUFA 22:6 n-3 (DHA) 0.002 g
Fatty acids, total trans 0.36 g
Fatty acids, total trans-monoenoic 0.33 g
TFA 16:1 t 0.02 g
TFA 18:1 t 0.3 g
Fatty acids, total trans-dienoic 0.03 g
TFA 18:2 t not further defined 0.03 g
Cholesterol 85 mg
SFA 4:0 0 g
SFA 6:0 0 g
MUFA 18:1 2.47 g
PUFA 18:2 0.42 g
PUFA 18:3 0.01 g
PUFA 18:4 0 g
MUFA 22:1 0 g
PUFA 20:3 0.02 g
Fatty acids, total trans-polyenoic 0.03 g
SFA 8:0 0 g
MUFA 14:1 0.03 g
MUFA 16:1 0.17 g
Amino acids
Isoleucine 1.52 g
Leucine 2.83 g
Lysine 3.18 g
Cystine 0.33 g
Valine 1.6 g
Arginine 2.21 g
Histidine 1.24 g
Aspartic acid 3.18 g
Serine 1.34 g
Tryptophan 0.36 g
Threonine 1.53 g
Methionine 0.87 g
Phenylalanine 1.3 g
Tyrosine 1.23 g
Alanine 1.95 g
Glutamic acid 5.33 g
Glycine 1.41 g
Proline 1.4 g
Hydroxyproline 0.14 g
Minerals
Calcium, Ca 13 mg
Iron, Fe 3.04 mg
Magnesium, Mg 13.7 mg
Phosphorus, P 259 mg
Potassium, K 352 mg
Sodium, Na 54 mg
Zinc, Zn 3.7 mg
Copper, Cu 0.1 mg
Manganese, Mn 0.008 mg
Selenium, Se 25.4 ug
Vitamins and other components
Riboflavin 0.4 mg
Niacin 5.76 mg
Vitamin B-6 0.67 mg
Vitamin B-12 4.21 ug
Vitamin E (alpha-tocopherol) 0.25 mg
Vitamin D (D2 + D3), International Units 3 iu
Lutein + zeaxanthin 0 ug
Pantothenic acid 0.48 mg
Choline, total 75.6 mg
Folic acid 0 ug
Folate, DFE 7 ug
Betaine 12.2 mg
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
Vitamin D3 (cholecalciferol) 0.1 ug
Vitamin D (D2 + D3) 0.1 ug
Cryptoxanthin, beta 0 ug
Lycopene 0 ug
Vitamin C, total ascorbic acid 0 mg
Thiamin 0.07 mg
Folate, total 7 ug
Vitamin K (phylloquinone) 1.6 ug
Folate, food 7 ug
Vitamin B-12, added 0 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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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.