Meat

Nutrition Facts Beef (Short Loin, T-Bone Steak)

Beef (Short Loin, T-Bone Steak) nutrition facts

Beef (Short Loin, T-Bone 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. 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.

Calories219
Protein27.3g
Carbs0g
Fat11.4g
Protein Carbs Fat

Nutrition for 100 g

Calories 219 kcal
Protein 27.3 g
Total Fat 11.4 g
Carbohydrates 0 g
Fiber 0 g
Total Sugars 0 g
Sodium 67 mg

Nutrients

Full nutrient profile

Proximates
Water 60.3 g
Energy (Atwater General Factors) 212 kcal
Energy (Atwater Specific Factors) 219 kcal
Energy 219 kcal
Energy 918 kj
Protein 27.3 g
Total lipid (fat) 11.4 g
Total fat (NLEA) 10.5 g
Ash 1.02 g
Carbohydrates
Carbohydrate, by difference 0 g
Sugars, Total 0 g
Fiber, total dietary 0 g
Lipids
Fatty acids, total saturated 4.68 g
SFA 10:0 0.01 g
SFA 12:0 0.01 g
SFA 14:0 0.3 g
SFA 15:0 0.05 g
SFA 16:0 2.66 g
SFA 17:0 0.13 g
SFA 18:0 1.52 g
SFA 20:0 0.006 g
SFA 24:0 0.004 g
Fatty acids, total monounsaturated 4.67 g
MUFA 14:1 c 0.07 g
MUFA 16:1 c 0.35 g
MUFA 17:1 0.09 g
MUFA 17:1 c 0.09 g
MUFA 18:1 c 4.15 g
MUFA 20:1 0.02 g
MUFA 20:1 c 0.02 g
Fatty acids, total polyunsaturated 0.51 g
PUFA 18:2 c 0.41 g
PUFA 18:2 n-6 c,c 0.37 g
PUFA 18:2 CLAs 0.04 g
PUFA 18:3 c 0.02 g
PUFA 18:3 n-3 c,c,c (ALA) 0.02 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 0.05 g
PUFA 20:4c 0.05 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 g
PUFA 22:6 n-3 (DHA) 0 g
Fatty acids, total trans 0.59 g
Fatty acids, total trans-monoenoic 0.53 g
TFA 16:1 t 0.03 g
TFA 18:1 t 0.5 g
Fatty acids, total trans-dienoic 0.06 g
TFA 18:2 t not further defined 0.06 g
Cholesterol 80 mg
SFA 8:0 0 g
MUFA 14:1 0.07 g
MUFA 16:1 0.38 g
SFA 4:0 0 g
SFA 6:0 0 g
MUFA 18:1 4.6 g
PUFA 18:2 0.47 g
PUFA 18:3 0.02 g
PUFA 18:4 0 g
MUFA 22:1 0 g
PUFA 20:3 0.02 g
Fatty acids, total trans-polyenoic 0.06 g
Amino acids
Tryptophan 0.33 g
Threonine 1.35 g
Methionine 0.76 g
Phenylalanine 1.14 g
Tyrosine 1.07 g
Alanine 1.71 g
Glutamic acid 4.68 g
Glycine 1.23 g
Proline 1.2 g
Isoleucine 1.34 g
Leucine 2.46 g
Lysine 2.74 g
Cystine 0.29 g
Valine 1.42 g
Arginine 1.92 g
Histidine 1.05 g
Aspartic acid 2.76 g
Serine 1.16 g
Hydroxyproline 0.14 g
Minerals
Calcium, Ca 19 mg
Iron, Fe 3.53 mg
Magnesium, Mg 20 mg
Phosphorus, P 211 mg
Potassium, K 283 mg
Sodium, Na 67 mg
Zinc, Zn 4.69 mg
Copper, Cu 0.08 mg
Manganese, Mn 0.003 mg
Selenium, Se 29.7 ug
Vitamins and other components
Riboflavin 0.27 mg
Niacin 6.37 mg
Vitamin B-6 0.75 mg
Vitamin B-12 1.88 ug
Vitamin D3 (cholecalciferol) 0.1 ug
Vitamin D (D2 + D3) 0.1 ug
Vitamin A, IU 5 iu
Retinol 1 ug
Vitamin A, RAE 1 ug
Vitamin K (phylloquinone) 1.5 ug
Folate, food 7 ug
Thiamin 0.06 mg
Folate, total 7 ug
Vitamin B-12, added 0 ug
Choline, total 66.1 mg
Folic acid 0 ug
Folate, DFE 7 ug
Betaine 9.3 mg
Vitamin E, added 0 mg
Vitamin D (D2 + D3), International Units 3 iu
Pantothenic acid 0.31 mg
Carotene, beta 0 ug
Carotene, alpha 0 ug
Cryptoxanthin, beta 0 ug
Lycopene 0 ug
Vitamin C, total ascorbic acid 0 mg
Lutein + zeaxanthin 0 ug
Vitamin E (alpha-tocopherol) 0.14 mg
Other nutrients
Alcohol, ethyl 0 g
Caffeine 0 mg
Theobromine 0 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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Recipes with this food

Use beef (short loin, t-bone 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.