1 serving (100 grams) contains 250 calories, 26.0 grams of protein, 15.0 grams of fat, and 0.0 grams of carbohydrates.
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Nutrition Information
Calories |
595.2 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 45% | |
| Saturated Fat | 14.3 g | 71% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 178.6 mg | 59% | |
| Sodium | 178.6 mg | 7% | |
| Total Carbohydrates | 0 g | 0% | |
| Dietary Fiber | 0 g | 0% | |
| Sugars | 0 g | ||
| protein | 61.9 g | 123% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 23.8 mg | 1% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 714.3 mg | 15% | |
* 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 Tenderised beef
Tenderised beef is a cut of beef processed to improve its texture and tenderness, often using techniques like physical pounding or enzyme treatment. Originating from a universal culinary need to make tougher cuts more palatable, tenderised beef finds its place in cuisines worldwide, from Asian stir-fries to Western-style steaks. It contains high-quality protein, essential for muscle repair and overall body function, along with key nutrients like iron, zinc, and B vitamins that support energy metabolism and immunity. However, its nutritional profile can be influenced by preparation methods; marinades or additives may introduce excess sodium or sugar. When grilled, baked, or stir-fried with minimal oil, tenderised beef can be a healthier option compared to deep-fried alternatives. Choosing lean cuts and pairing with vegetables ensures a balanced dish that satisfies both flavor and nutritional needs.
