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High protein
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
184
KCAL / 100G
Carbs
0g
· 0%
Protein
27.2g
· 60%
Fat
8.1g
· 40%
Fiber
0g
Vitamins
B12
2.2µg · 92% DV
B3
7.1mg · 44% DV
B6
0.43mg · 25% DV
B2
0.19mg · 15% DV
Minerals
Selenium
30µg · 55% DV
Zinc
5mg · 45% DV
Sodium
850mg · 37% DV
Phosphorus
220mg · 31% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
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
3.1g
MONOUNSATURATED
3.5g
POLYUNSATURATED
0.32g
Omega 6:3 ratio 4.4:1
Above the ideal 4:1 (4.4:1).
Smoked beef sirloin provides 184 calories per 100 grams. The calorie total increases as your portion gets larger.
Yes. It contains 27.2 grams of protein per 100 grams, making it a protein-rich meat option.
No. It has 0 grams of carbohydrates per 100 grams.
Yes. With 0 grams of carbs and a mix of protein and fat, it fits a keto diet, and it is listed as keto-compatible.
Yes. It is listed as compatible with carnivore eating patterns.
Its glycemic index is 0. Since it also contains 0 grams of carbs per 100 grams, it should have no glycemic impact based on the provided data.
It contains 8.1 grams of fat per 100 grams. That gives it a moderate fat content alongside its high protein.
No. It contains 0 grams of fiber per 100 grams.
It is high in protein and contains no carbs, which may suit some eating patterns. However, it is classified as a processed food, so that should be part of the overall evaluation.
Yes. It is listed as compatible with both gluten-free and Mediterranean diets, and also fits omnivore, paleo, flexitarian, ketovore, and carnivore patterns.
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Nutrition data compiled from USDA FoodData Central and scientific sources.