Beef (Short Loin) is a meat food whose cut, visible fat, and raw or cooked state strongly affect its composition. It provides protein, potassium, iron, and vitamin B12. 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.
Calories145
Protein22.7g
Carbs0g
Fat5.3g
ProteinCarbsFat
Nutrition for 100 g
Calories
145 kcal
Protein
22.7 g
Total Fat
5.32 g
Carbohydrates
0 g
Fiber
0 g
Total Sugars
0 g
Sodium
43 mg
Nutrients
Full nutrient profile
Proximates
Water71.4 g
Energy (Atwater General Factors)139 kcal
Energy (Atwater Specific Factors)145 kcal
Energy145 kcal
Energy606 kj
Protein22.7 g
Total lipid (fat)5.32 g
Total fat (NLEA)4.5 g
Ash1.02 g
Carbohydrates
Carbohydrate, by difference0 g
Sugars, Total0 g
Fiber, total dietary0 g
Lipids
Fatty acids, total saturated2.07 g
SFA 10:00.005 g
SFA 12:00.005 g
SFA 14:00.14 g
SFA 15:00.03 g
SFA 16:01.18 g
SFA 17:00.06 g
SFA 18:00.64 g
SFA 20:00.003 g
SFA 24:00.002 g
Fatty acids, total monounsaturated1.9 g
MUFA 14:1 c0.03 g
MUFA 16:1 c0.15 g
MUFA 17:10.04 g
MUFA 17:1 c0.04 g
MUFA 18:1 c1.67 g
MUFA 20:10.008 g
MUFA 20:1 c0.008 g
Fatty acids, total polyunsaturated0.26 g
PUFA 18:2 c0.19 g
PUFA 18:2 n-6 c,c0.18 g
PUFA 18:2 CLAs0.01 g
PUFA 18:3 c0.008 g
PUFA 18:3 n-3 c,c,c (ALA)0.008 g
PUFA 20:2 c0.001 g
PUFA 20:2 n-6 c,c0.001 g
PUFA 20:3 c0.01 g
PUFA 20:3 n-60.01 g
PUFA 20:40.03 g
PUFA 20:4c0.03 g
PUFA 20:5c0.002 g
PUFA 20:5 n-3 (EPA)0.002 g
PUFA 22:5 c0.008 g
PUFA 22:5 n-3 (DPA)0.008 g
PUFA 22:6 c0.001 g
PUFA 22:6 n-3 (DHA)0.001 g
Fatty acids, total trans0.28 g
Fatty acids, total trans-monoenoic0.26 g
TFA 16:1 t0.01 g
TFA 18:1 t0.24 g
Fatty acids, total trans-dienoic0.02 g
TFA 18:2 t not further defined0.02 g
Cholesterol57 mg
SFA 4:00 g
SFA 6:00 g
MUFA 18:11.91 g
PUFA 18:20.22 g
PUFA 18:30.008 g
PUFA 18:40 g
PUFA 20:30.01 g
Fatty acids, total trans-polyenoic0.02 g
SFA 8:00 g
MUFA 14:10.03 g
MUFA 16:10.16 g
Amino acids
Isoleucine1.26 g
Leucine2.34 g
Lysine2.62 g
Cystine0.27 g
Valine1.32 g
Arginine1.83 g
Histidine1.03 g
Aspartic acid2.62 g
Serine1.11 g
Tryptophan0.3 g
Threonine1.27 g
Methionine0.72 g
Phenylalanine1.07 g
Tyrosine1.02 g
Alanine1.61 g
Glutamic acid4.41 g
Glycine1.16 g
Proline1.15 g
Hydroxyproline0.12 g
Minerals
Calcium, Ca19 mg
Iron, Fe2.26 mg
Magnesium, Mg10.7 mg
Phosphorus, P200 mg
Potassium, K266 mg
Sodium, Na43 mg
Zinc, Zn3.52 mg
Copper, Cu0.08 mg
Manganese, Mn0.003 mg
Selenium, Se21.4 ug
Vitamins and other components
Riboflavin0.23 mg
Niacin5.32 mg
Vitamin B-60.75 mg
Vitamin B-121.98 ug
Folic acid0 ug
Folate, DFE4 ug
Vitamin E, added0 mg
Vitamin D (D2 + D3), International Units2 iu
Vitamin A, IU12 iu
Retinol4 ug
Vitamin A, RAE4 ug
Vitamin D3 (cholecalciferol)0 ug
Vitamin D (D2 + D3)0 ug
Folate, total4 ug
Vitamin K (phylloquinone)1.2 ug
Folate, food4 ug
Carotene, beta0 ug
Carotene, alpha0 ug
Cryptoxanthin, beta0 ug
Lycopene0 ug
Vitamin C, total ascorbic acid0 mg
Lutein + zeaxanthin0 ug
Vitamin E (alpha-tocopherol)0.13 mg
Other nutrients
Alcohol, ethyl0 g
Caffeine0 mg
Theobromine0 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.
