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High in protein, iron and B vitamins
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
165
KCAL / 100G
Carbs
0g
· 0%
Protein
27.5g
· 67%
Fat
6g
· 33%
Fiber
0g
Vitamins
B12
2.1µg · 88% DV
B3
4.8mg · 30% DV
B6
0.5mg · 29% DV
B2
0.19mg · 15% DV
Minerals
Zinc
4mg · 36% DV
Selenium
18µg · 33% DV
Phosphorus
210mg · 30% 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
2.3g
MONOUNSATURATED
2.4g
POLYUNSATURATED
0.3g
Omega 6:3 ratio 1.9:1
Below the ideal 4:1 — a good omega balance.
Grilled beef tenderloin contains 165 calories per 100 g. Total calories vary with the portion eaten.
Grilled beef tenderloin provides 27.5 g of protein per 100 g. It is a high-protein meat option.
No. Grilled beef tenderloin contains 0 g of carbohydrates per 100 g.
Yes. With 0 g of carbs per 100 g, grilled beef tenderloin is compatible with a keto diet.
Grilled beef tenderloin has a glycemic index of 0. It contains no carbohydrates per 100 g.
Grilled beef tenderloin contains 6 g of fat per 100 g. The same amount provides 27.5 g of protein.
No. Grilled beef tenderloin contains 0 g of fiber per 100 g, so fiber needs must come from other foods.
Yes. Grilled beef tenderloin is compatible with paleo eating, as well as omnivore, ketovore, carnivore, Mediterranean, and flexitarian diets.
Yes. Grilled beef tenderloin is listed as compatible with a gluten-free diet.
Grilled beef tenderloin is classified as minimally processed. Per 100 g, it provides 165 calories, 27.5 g of protein, and 6 g of fat.
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Nutrition data compiled from USDA FoodData Central and scientific sources.