Meat

Nutrition Facts Beef (Short Loin (NY Strip Steak))

Beef (Short Loin (NY Strip Steak)) nutrition facts

Beef (Short Loin (NY Strip Steak)) is a meat food whose cut, visible fat, and raw or cooked state strongly affect its composition. It provides protein, 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.

Calories190
Protein21.3g
Carbs0.2g
Fat11.5g
Protein Carbs Fat

Nutrition for 100 g

Calories 190 kcal
Protein 21.33 g
Total Fat 11.54 g
Carbohydrates 0.22 g
Fiber Not reported
Total Sugars Not reported
Sodium 43 mg

Nutrients

Full nutrient profile

Proximates
Water 65.95 g
Energy (Atwater General Factors) 190.04 kcal
Energy (Atwater Specific Factors) 196 kcal
Nitrogen 3.41 g
Protein 21.33 g
Total lipid (fat) 11.54 g
Ash 0.96 g
Carbohydrates
Carbohydrate, by difference 0.22 g
Lipids
Cholesterol 57.6 mg
Minerals
Calcium, Ca 5.04 mg
Iron, Fe 1.61 mg
Magnesium, Mg 19.5 mg
Phosphorus, P 171.4 mg
Potassium, K 323 mg
Sodium, Na 43.09 mg
Zinc, Zn 3.28 mg
Copper, Cu 0.04 mg
Manganese, Mn 0.001563 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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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.