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High protein, low fat, source of iron and B vitamins
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
120
KCAL / 100G
Carbs
0g
· 0%
Protein
22g
· 74%
Fat
3.5g
· 26%
Fiber
0g
Vitamins
B12
2µg · 83% DV
B3
4.5mg · 28% DV
B6
0.45mg · 26% DV
B2
0.19mg · 15% DV
Minerals
Zinc
4mg · 36% DV
Selenium
18µg · 33% DV
Phosphorus
200mg · 29% DV
Iron
3mg · 17% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 1
Unprocessed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
1.4g
MONOUNSATURATED
1.5g
POLYUNSATURATED
0.2g
Omega 6:3 ratio 2.3:1
Below the ideal 4:1 — a good omega balance.
Because it is low in fat, it usually does best with quick, high-heat cooking followed by a short rest. Overcooking can make it lose moisture and turn firm.
Yes, a short marinade with acidic ingredients like yogurt, lemon juice, or vinegar can help the surface feel more tender. Leaving it too long can soften the exterior too much and hurt texture.
It is best treated as a short-keeping fresh meat and cooked promptly for quality and safety. If the smell, color, or surface texture changes noticeably, it should not be eaten.
Yes, it freezes well if wrapped tightly to limit air exposure. Thawing it slowly in the refrigerator is usually best for both food safety and texture.
Yes, its high protein content makes it a solid option after training when muscle repair is a priority. Since it contains no carbs, some people pair it with a carbohydrate source after hard exercise.
That depends more on portion size and cooking method than the food itself. A simply cooked portion is often easier to tolerate than a large, rich, late-night meal.
Lean fillet is a lower-fat, milder-tasting cut, while ribeye is fattier and usually feels juicier and richer. The better choice depends on whether you want a lighter meal or more pronounced flavor.
Pairing it with vegetables, salad, and a whole-grain or legume side can make the plate more balanced. That adds fiber and a wider mix of nutrients to a protein-focused meal.
No, cooking does not remove the protein from the meat. What changes more is texture, moisture, and in some cases digestibility, especially if it is heavily overcooked.
People with kidney disease, a history of gout, or medical advice to limit red meat should be more cautious about portion size and frequency. Safe handling and thorough cooking also matter more for people at higher risk from foodborne illness.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.