Ready & Packaged Foods
All →Vegetables & Legumes
All →Desserts & Confectionery
All →Meat & Protein
All →Grains & Bakery
All →Beverages
All →Milk & Dairy
All →🥩
High-quality protein, iron and vitamin B12 source
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
206
KCAL / 100G
Carbs
0g
· 0%
Protein
29.5g
· 60%
Fat
8.7g
· 40%
Fiber
0g
Vitamins
B12
2.1µg · 88% DV
B3
7.4mg · 46% DV
B6
0.48mg · 28% DV
B2
0.19mg · 15% DV
Minerals
Selenium
27µg · 49% DV
Zinc
5mg · 45% DV
Phosphorus
225mg · 32% 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
3.35g
MONOUNSATURATED
3.86g
POLYUNSATURATED
0.31g
Omega 6:3 ratio 4.4:1
Above the ideal 4:1 (4.4:1).
The usual causes are overcooking and slicing it too soon after cooking. A hot, quick cook followed by a short rest helps the meat stay juicier and easier to chew.
Cooked steak will usually keep for about 3–4 days in the refrigerator in a sealed container. Leaving it out at room temperature for too long increases food safety risk.
Yes, it freezes well if wrapped tightly or stored in an airtight container. Thawing it in the fridge is best for both texture and safety.
Yes, its high protein content makes it a solid option after training for muscle repair and recovery. Pairing it with a carbohydrate source can be especially useful after hard sessions.
That depends on portion size and your own digestion. Large late-night servings may feel heavy for some people, while a moderate portion is often fine.
It works well with vegetables, salads, potatoes, rice, or yogurt-based sides. These combinations can make the meal more balanced and satisfying.
Lean steak offers a richer red-meat flavor and a different micronutrient profile, while chicken breast is usually milder and lighter in taste. The better choice depends on preference, budget, and how you want the meal to feel.
Color alone is not a reliable safety test; internal temperature is a better guide. For people at higher risk, fully cooked meat is the more cautious choice.
You can, but relying on only one protein source is not ideal for variety. Rotating in foods like fish, eggs, legumes, and dairy can support a more balanced diet.
No. Leaner cuts can still add up in total energy intake, and very large portions may be hard to digest for some people.
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Nutrition data compiled from USDA FoodData Central and scientific sources.