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Tender beef steak, high protein, rich in iron and B vitamins
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
220
KCAL / 100G
Carbs
0g
· 0%
Protein
22.5g
· 41%
Fat
14.5g
· 59%
Fiber
0g
Vitamins
B12
2.1µg · 88% DV
B3
4.5mg · 28% DV
B6
0.45mg · 26% DV
B2
0.19mg · 15% DV
Minerals
Zinc
5mg · 45% DV
Selenium
18µg · 33% DV
Phosphorus
185mg · 26% DV
Iron
3mg · 17% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
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
6.2g
MONOUNSATURATED
6.7g
POLYUNSATURATED
0.3g
Omega 6:3 ratio 2.5:1
Below the ideal 4:1 — a good omega balance.
This cut usually comes from a less-worked part of the loin, so it is naturally tender. Keeping it tender depends on hot, quick cooking and not taking it too far past doneness.
A very hot pan or grill with a short cooking time usually works best. Letting it rest for a few minutes after cooking helps the juices redistribute.
Not necessarily; this is already a tender cut, so salt, pepper, and proper cooking are often enough. Very acidic marinades left on too long can make the surface texture mushy.
For best safety and quality, raw steak is usually cooked within 1-2 days of purchase. Cooked steak generally keeps about 3-4 days in a sealed container in the refrigerator.
Yes, both raw and cooked steak can be frozen. Wrap it tightly to limit air exposure, and thaw it in the fridge rather than on the counter.
This usually happens when the pan is not hot enough or when too much meat is crowded into it. Patting the steak dry and cooking in batches helps it sear instead of steam.
It pairs well with grilled vegetables, mushrooms, leafy salads, or a simple yogurt-based sauce. Adding vegetables can make the meal more balanced and filling.
After training, its high protein content can help you meet your daily protein needs. Before training, the fat content may make it feel heavier for some people, so timing and portion size matter.
With an intact cut of beef, the main risk is on the surface, so proper searing and handling matter a lot. People who are pregnant, older, immunocompromised, or otherwise vulnerable may prefer it more fully cooked.
It depends on your overall diet, portion size, and variety, not just one food alone. Regular red meat intake is best balanced with vegetables and other protein sources such as fish, legumes, or poultry.
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.