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Lean protein with iron, zinc, and vitamin B12
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
154
KCAL / 100G
Carbs
0g
· 0%
Protein
22.5g
· 61%
Fat
6.4g
· 39%
Fiber
0g
Vitamins
B12
2.1µg · 88% DV
B3
5.8mg · 36% DV
B6
0.37mg · 22% DV
B2
0.18mg · 14% DV
Minerals
Selenium
24µg · 44% DV
Zinc
4mg · 36% DV
Phosphorus
198mg · 28% DV
Iron
2mg · 11% 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
2.35g
MONOUNSATURATED
2.75g
POLYUNSATURATED
0.25g
Omega 6:3 ratio 6.3:1
Above the ideal 4:1 (6.3:1).
Raw beef round steak contains 154 calories per 100 g.
A 100 g portion of raw beef round steak provides 22.5 g of protein. It is therefore a useful meat option for increasing protein intake.
No. Raw beef round steak contains 0 g of carbohydrates per 100 g.
Yes. With 0 g of carbs, it is compatible with keto, ketovore, and carnivore eating patterns.
Raw beef round steak contains 6.4 g of fat per 100 g. It provides both protein and fat, with 22.5 g of protein per 100 g.
Raw beef round steak has a glycemic index of 0. Since it contains no carbohydrates, it does not add a glycemic load.
No. It contains 0 g of fiber per 100 g, so plant foods can be added to a meal if dietary fiber is needed.
It can fit into a portion-controlled eating plan. Each 100 g provides 154 calories and 22.5 g of protein, and it is compatible with omnivore, paleo, Mediterranean, and flexitarian diets.
Yes. Based on the provided food information, raw beef round steak is suitable for a gluten-free diet.
No. It is classified as minimally processed.
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Nutrition data compiled from USDA FoodData Central and scientific sources.