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High-quality protein with iron, zinc, and vitamin B12
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
287
KCAL / 100G
Carbs
0g
· 0%
Protein
26.2g
· 37%
Fat
20.1g
· 63%
Fiber
0g
Vitamins
B12
2.35µg · 98% DV
B3
5.4mg · 34% DV
B6
0.38mg · 22% DV
B2
0.2mg · 15% DV
Minerals
Selenium
26.5µg · 48% DV
Zinc
5mg · 45% DV
Phosphorus
205mg · 29% 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.
Contains these 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
8.25g
MONOUNSATURATED
9.1g
POLYUNSATURATED
0.62g
Omega 6:3 ratio 5.3:1
Above the ideal 4:1 (5.3:1).
Butter-seared steak contains 287 calories per 100 g. Total calories increase with the size of your portion.
Butter-seared steak provides 26.2 g of protein per 100 g. It is therefore a high-protein meat option.
No. Butter-seared steak contains 0 g of carbohydrates per 100 g.
Yes. With 0 g of carbohydrates per 100 g, butter-seared steak is compatible with keto eating, as well as ketovore and carnivore diets.
Butter-seared steak has a glycemic index of 0. It contains no carbohydrates per 100 g.
Butter-seared steak contains 20.1 g of fat per 100 g. Fat makes up a substantial part of its calorie content.
A 100 g serving provides 26.2 g of protein and 20.1 g of fat. Its protein and fat content can contribute to a satisfying meal.
Yes, butter-seared steak is compatible with a gluten-free diet. However, it contains dairy and is not suitable for people with dairy allergies.
Yes. Butter-seared steak contains dairy, which is a listed allergen.
Yes, butter-seared steak is compatible with paleo, Mediterranean, flexitarian, and omnivore eating patterns. It is also classified as minimally processed.
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Nutrition data compiled from USDA FoodData Central and scientific sources.