1 serving (200 grams) contains 500 calories, 40.0 grams of protein, 35.0 grams of fat, and 0.0 grams of carbohydrates.
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Nutrition Information
Calories |
588.2 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 52% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 141.2 mg | 47% | |
| Sodium | 88.2 mg | 3% | |
| Total Carbohydrates | 0 g | 0% | |
| Dietary Fiber | 0 g | 0% | |
| Sugars | 0 g | ||
| protein | 47.1 g | 94% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 23.5 mg | 1% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 470.6 mg | 10% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Food Attributes
Source of Calories
About Steak of meat
Steak of meat, commonly derived from beef, is a classic dish with roots in various global cuisines, particularly those of America, Europe, and South America. Known for its rich flavor and versatility, steak is often grilled, pan-seared, or broiled as a centerpiece in meals. Nutritionally, steak is an excellent source of high-quality protein, iron, zinc, and B vitamins like B12, supporting muscle health, energy production, and immune function. Cuts vary significantly in fat content; leaner options like sirloin or tenderloin are lower in saturated fats, making them a healthier choice compared to marbled cuts like ribeye. However, excessive consumption of fatty or heavily processed steaks may contribute to higher cholesterol and heart risks. Pairing steak with fresh vegetables and maintaining moderate portion sizes can enhance its nutritional benefits while balancing potential drawbacks.
