Beef, ground, patty
Water: 55.2 G
Energy: 272 KCAL
Protein: 25.45 G
Total lipid (fat): 18.18 G
Calcium, Ca: 27 MG
Iron, Fe: 2.41 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 190 MG
Potassium, K: 294 MG
Sodium, Na: 383 MG
Zinc, Zn: 6.17 MG
Copper, Cu: 0.077 MG
Selenium, Se: 21.3 UG
Thiamin: 0.048 MG
Riboflavin: 0.175 MG
Niacin: 4.919 MG
Vitamin B-6: 0.356 MG
Folate, total: 10 UG
Folate, food: 10 UG
Folate, DFE: 10 UG
Choline, total: 79.4 MG
Vitamin B-12: 2.75 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin E (alpha-tocopherol): 0.12 MG
Vitamin K (phylloquinone): 1.9 UG
Fatty acids, total saturated: 6.95 G
SFA 12:0: 0.013 G
SFA 14:0: 0.526 G
SFA 16:0: 3.901 G
SFA 18:0: 2.103 G
Fatty acids, total monounsaturated: 8.194 G
MUFA 16:1: 0.669 G
MUFA 18:1: 6.993 G
MUFA 20:1: 0.06 G
Fatty acids, total polyunsaturated: 0.514 G
PUFA 18:2: 0.4 G
PUFA 18:3: 0.057 G
PUFA 20:4: 0.048 G
Cholesterol: 87 MG
Beef, ground, raw
Water: 65.14 G
Energy: 213 KCAL
Protein: 18.44 G
Total lipid (fat): 14.88 G
Calcium, Ca: 15 MG
Iron, Fe: 2.07 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 170 MG
Potassium, K: 293 MG
Sodium, Na: 373 MG
Zinc, Zn: 4.44 MG
Copper, Cu: 0.066 MG
Selenium, Se: 15.7 UG
Thiamin: 0.042 MG
Riboflavin: 0.15 MG
Niacin: 4.612 MG
Vitamin B-6: 0.343 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 60.7 MG
Vitamin B-12: 2.15 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin E (alpha-tocopherol): 0.17 MG
Vitamin D (D2 + D3): 0.1 UG
Vitamin K (phylloquinone): 1.3 UG
Fatty acids, total saturated: 5.67 G
SFA 12:0: 0.011 G
SFA 14:0: 0.428 G
SFA 16:0: 3.175 G
SFA 18:0: 1.81 G
Fatty acids, total monounsaturated: 6.418 G
MUFA 16:1: 0.53 G
MUFA 18:1: 5.705 G
MUFA 20:1: 0.049 G
Fatty acids, total polyunsaturated: 0.43 G
PUFA 18:2: 0.328 G
PUFA 18:3: 0.054 G
PUFA 20:4: 0.034 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.012 G
PUFA 22:6 n-3 (DHA): 0.001 G
Cholesterol: 67 MG
Beef, ground, unspecified fat content, cooked
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE OR SHELL
DISINTEGRATED OR GROUND Used when particle size is below 0.2 cm.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT KNOWN
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 58.69 G
Energy: 240 KCAL
Energy: 1006 kJ
Protein: 25.07 G
Total lipid (fat): 14.53 G
Ash: 1.09 G
Carbohydrate, by difference: 0.62 G
Calcium, Ca: 25 MG
Iron, Fe: 2.67 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 213 MG
Potassium, K: 353 MG
Sodium, Na: 85 MG
Zinc, Zn: 6.19 MG
Copper, Cu: 0.081 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 20.5 UG
Fluoride, F: 22.3 UG
Thiamin: 0.043 MG
Riboflavin: 0.18 MG
Niacin: 5.682 MG
Pantothenic acid: 0.681 MG
Vitamin B-6: 0.38 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Choline, total: 81 MG
Betaine: 8 MG
Vitamin B-12: 2.73 UG
Vitamin A, RAE: 7 UG
Retinol: 7 UG
Vitamin A, IU: 22 IU
Vitamin E (alpha-tocopherol): 0.43 MG
Vitamin D (D2 + D3), International Units: 8 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Vitamin K (phylloquinone): 1.7 UG
Fatty acids, total saturated: 5.6 G
SFA 12:0: 0.011 G
SFA 14:0: 0.419 G
SFA 15:0: 0.069 G
SFA 16:0: 3.162 G
SFA 17:0: 0.16 G
SFA 18:0: 1.768 G
SFA 20:0: 0.012 G
Fatty acids, total monounsaturated: 6.398 G
MUFA 14:1: 0.114 G
MUFA 16:1: 0.528 G
MUFA 17:1: 0.097 G
MUFA 18:1: 5.612 G
MUFA 20:1: 0.048 G
Fatty acids, total polyunsaturated: 0.486 G
PUFA 18:2: 0.34 G
PUFA 18:3: 0.049 G
PUFA 18:3 n-3 c,c,c (ALA): 0.041 G
PUFA 18:3 n-6 c,c,c: 0.012 G
PUFA 20:4: 0.044 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.016 G
PUFA 22:6 n-3 (DHA): 0.001 G
Cholesterol: 84 MG
Tryptophan: 0.281 G
Threonine: 1.175 G
Isoleucine: 1.165 G
Leucine: 2.141 G
Lysine: 2.371 G
Methionine: 0.676 G
Cystine: 0.252 G
Phenylalanine: 1 G
Tyrosine: 0.927 G
Valine: 1.252 G
Arginine: 1.692 G
Histidine: 0.923 G
Alanine: 1.55 G
Aspartic acid: 2.421 G
Glutamic acid: 4.078 G
Glycine: 1.236 G
Proline: 1.117 G
Serine: 1.024 G
Hydroxyproline: 0.402 G
Beef, ground, with egg and onion
Water: 60.32 G
Energy: 228 KCAL
Protein: 21.86 G
Total lipid (fat): 14.54 G
Carbohydrate, by difference: 1.05 G
Fiber, total dietary: 0.1 G
Sugars, Total: 0.54 G
Calcium, Ca: 26 MG
Iron, Fe: 2.12 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 174 MG
Potassium, K: 270 MG
Sodium, Na: 732 MG
Zinc, Zn: 5.12 MG
Copper, Cu: 0.072 MG
Selenium, Se: 20 UG
Vitamin C, total ascorbic acid: 0.5 MG
Thiamin: 0.048 MG
Riboflavin: 0.189 MG
Niacin: 4.114 MG
Vitamin B-6: 0.317 MG
Folate, total: 13 UG
Folate, food: 13 UG
Folate, DFE: 13 UG
Choline, total: 91.5 MG
Vitamin B-12: 2.28 UG
Vitamin A, RAE: 16 UG
Retinol: 16 UG
Carotene, beta: 1 UG
Cryptoxanthin, beta: 1 UG
Lutein + zeaxanthin: 32 UG
Vitamin E (alpha-tocopherol): 0.19 MG
Vitamin D (D2 + D3): 0.2 UG
Vitamin K (phylloquinone): 1.4 UG
Fatty acids, total saturated: 5.503 G
SFA 12:0: 0.01 G
SFA 14:0: 0.391 G
SFA 16:0: 3.122 G
SFA 18:0: 1.686 G
Fatty acids, total monounsaturated: 6.417 G
MUFA 16:1: 0.521 G
MUFA 18:1: 5.532 G
MUFA 20:1: 0.046 G
Fatty acids, total polyunsaturated: 0.532 G
PUFA 18:2: 0.42 G
PUFA 18:3: 0.049 G
PUFA 20:4: 0.051 G
PUFA 22:5 n-3 (DPA): 0.002 G
PUFA 22:6 n-3 (DHA): 0.003 G
Cholesterol: 104 MG
Beef, ground
Water: 56.34 G
Energy: 261 KCAL
Protein: 25.55 G
Total lipid (fat): 16.82 G
Calcium, Ca: 24 MG
Iron, Fe: 2.47 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 192 MG
Potassium, K: 302 MG
Sodium, Na: 381 MG
Zinc, Zn: 6.2 MG
Copper, Cu: 0.08 MG
Selenium, Se: 21.3 UG
Thiamin: 0.047 MG
Riboflavin: 0.175 MG
Niacin: 5.072 MG
Vitamin B-6: 0.364 MG
Folate, total: 10 UG
Folate, food: 10 UG
Folate, DFE: 10 UG
Choline, total: 80.3 MG
Vitamin B-12: 2.7 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin E (alpha-tocopherol): 0.12 MG
Vitamin K (phylloquinone): 1.7 UG
Fatty acids, total saturated: 6.455 G
SFA 12:0: 0.012 G
SFA 14:0: 0.481 G
SFA 16:0: 3.607 G
SFA 18:0: 1.998 G
Fatty acids, total monounsaturated: 7.5 G
MUFA 16:1: 0.611 G
MUFA 18:1: 6.441 G
MUFA 20:1: 0.054 G
Fatty acids, total polyunsaturated: 0.495 G
PUFA 18:2: 0.381 G
PUFA 18:3: 0.056 G
PUFA 20:4: 0.047 G
PUFA 22:5 n-3 (DPA): 0.002 G
Cholesterol: 87 MG
BEEF, JALAPENOS, TOMATOES, CHEDDAR CHEESE, SPICES AND SOUR CREAM TACO DIP, BEEF
brand_owner: Lakeview Farms, LLC
brand_name: ROJO'S
gtin_upc: 044276037933
ingredients: SOUR CREAM (CULTURED CREAM, NONFAT DRY MILK, GELATIN, NEUFCHATEL CHEESE (PASTEURIZED MILK & CREAM, CHEESE CULTURE, SALT, CAROB BEAN GUM), COOKED BEEF (COOKED BEEF, WATER, TEXTURED VEGETABLE PROTEIN (SOY PROTEIN CONCENTRATED, CARAMEL COLOR, SALT, BEEF STOCK, NATURAL FLAVORINGS), TOMATOES (TOMATOES, TOMATO JUICE, CITRIC ACID, CALCIUM CHLORIDE), TOMATO PASTE, CHEDDAR CHEESE (CULTURE PASTEURIZED MILK, SALT, ENZYMES, ANNATTO COLOR, NATAMYCIN [NATURAL MOLD INHIBITOR], JALAPENO PEPPERS, WATER, TACO SEASONING (SALT, MODIFIED CORN STARCH, SPICES, GARLIC POWDER, ONION POWDER), CILANTRO, LACTIC ACID, CANOLA OIL, XANTHUM GUM, SODIUM ACETATE, SODIUM DIACETATE, SALT, SODIUM BENZOATE (MAINTAINS FRESHNESS).
serving_size: 30.0 g
branded_food_category: Dips & Salsa
package_weight: 10 OZ/284 g
market_country: United States
Energy: 200 KCAL
Protein: 10 G
Total lipid (fat): 13.33 G
Carbohydrate, by difference: 10 G
Sugars, Total: 6.67 G
Calcium, Ca: 267 MG
Iron, Fe: 1 MG
Potassium, K: 300 MG
Sodium, Na: 733 MG
Fatty acids, total saturated: 8.33 G
Cholesterol: 50 MG
BEEF, LIVER CALVE T/P
brand_owner: Beaver Street Fisheries Inc.
brand_name: PACKERS
gtin_upc: 00075391062166
ingredients: Calf Liver
serving_size: 112.0 g
branded_food_category: Meat/Poultry/Other Animals Unprepared/Unprocessed
market_country: United States
Energy: 134 KCAL
Protein: 20.54 G
Total lipid (fat): 3.57 G
Carbohydrate, by difference: 3.57 G
Iron, Fe: 4.91 MG
Potassium, K: 312 MG
Sodium, Na: 71 MG
Vitamin C, total ascorbic acid: 1.3 MG
Vitamin A, IU: 4968 IU
Fatty acids, total saturated: 1.34 G
Cholesterol: 277 MG
BEEF, LIVER CALVE T/P
brand_owner: Beaver Street Fisheries Inc.
brand_name: PACKERS
gtin_upc: 00075391062166
ingredients: Calf Liver
serving_size: 112.0 g
branded_food_category: Meat/Poultry/Other Animals Unprepared/Unprocessed
market_country: United States
Energy: 134 KCAL
Protein: 20.54 G
Total lipid (fat): 3.57 G
Carbohydrate, by difference: 3.57 G
Iron, Fe: 4.91 MG
Potassium, K: 312 MG
Sodium, Na: 71 MG
Vitamin C, total ascorbic acid: 1.3 MG
Vitamin A, IU: 4968 IU
Fatty acids, total saturated: 1.34 G
Cholesterol: 277 MG
BEEF, LIVER CALVE T/P
brand_owner: Beaver Street Fisheries Inc.
gtin_upc: 00075391062166
ingredients: Calf Liver
serving_size: 112.0 g
household_serving_fulltext: 4 oz
branded_food_category: Meat/Poultry/Other Animals Unprepared/Unprocessed
market_country: United States
Energy: 134 KCAL
Protein: 20.54 G
Total lipid (fat): 3.57 G
Carbohydrate, by difference: 3.57 G
Iron, Fe: 4.91 MG
Potassium, K: 312 MG
Sodium, Na: 71 MG
Vitamin C, total ascorbic acid: 1.3 MG
Vitamin A, IU: 4968 IU
Fatty acids, total saturated: 1.34 G
Cholesterol: 277 MG
BEEF, LIVER CALVE T/P
brand_owner: Beaver Street Fisheries Inc.
gtin_upc: 00075391062166
ingredients: Calf Liver
serving_size: 112.0 g
household_serving_fulltext: 4 oz
market_country: United States
Protein: 20.54 G
Total lipid (fat): 3.57 G
Carbohydrate, by difference: 3.57 G
Iron, Fe: 4.91 MG
Potassium, K: 312 MG
Sodium, Na: 71 MG
Vitamin C, total ascorbic acid: 1.3 MG
Vitamin A, IU: 4968 IU
Fatty acids, total saturated: 1.34 G
Cholesterol: 277 MG
Beef, loin, bottom sirloin butt, tri-tip roast, separable lean only, trimmed to 0 fat, all grades, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
LOIN
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 64.67 G
Energy: 182 KCAL
Energy: 762 kJ
Protein: 26.75 G
Total lipid (fat): 8.34 G
Ash: 1.08 G
Calcium, Ca: 17 MG
Iron, Fe: 1.69 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 211 MG
Potassium, K: 340 MG
Sodium, Na: 55 MG
Zinc, Zn: 4.93 MG
Copper, Cu: 0.079 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 30.9 UG
Thiamin: 0.073 MG
Riboflavin: 0.136 MG
Niacin: 7.655 MG
Pantothenic acid: 0.526 MG
Vitamin B-6: 0.574 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Choline, total: 101.9 MG
Betaine: 13.4 MG
Vitamin B-12: 1.53 UG
Vitamin E (alpha-tocopherol): 0.38 MG
Vitamin K (phylloquinone): 1.3 UG
Fatty acids, total saturated: 3.108 G
SFA 10:0: 0.009 G
SFA 12:0: 0.086 G
SFA 14:0: 0.173 G
SFA 16:0: 1.925 G
SFA 18:0: 0.915 G
Fatty acids, total monounsaturated: 4.205 G
MUFA 16:1: 0.25 G
MUFA 18:1: 3.954 G
Fatty acids, total polyunsaturated: 0.268 G
PUFA 18:2: 0.207 G
PUFA 18:3: 0.026 G
PUFA 20:4: 0.035 G
Cholesterol: 78 MG
Tryptophan: 0.176 G
Threonine: 1.069 G
Isoleucine: 1.217 G
Leucine: 2.128 G
Lysine: 2.261 G
Methionine: 0.697 G
Cystine: 0.345 G
Phenylalanine: 1.057 G
Tyrosine: 0.852 G
Valine: 1.327 G
Arginine: 1.73 G
Histidine: 0.854 G
Alanine: 1.626 G
Aspartic acid: 2.437 G
Glutamic acid: 4.016 G
Glycine: 1.629 G
Proline: 1.275 G
Serine: 1.054 G
Hydroxyproline: 0.281 G
Beef, loin, bottom sirloin butt, tri-tip steak, separable lean and fat, trimmed to 0 fat, all grades, cooked, broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SIRLOIN
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 50.5 G
Energy: 265 KCAL
Energy: 1108 kJ
Protein: 29.97 G
Total lipid (fat): 15.18 G
Ash: 1.45 G
Calcium, Ca: 12 MG
Iron, Fe: 3.64 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 265 MG
Potassium, K: 437 MG
Sodium, Na: 72 MG
Zinc, Zn: 7.05 MG
Copper, Cu: 0.158 MG
Selenium, Se: 10.3 UG
Thiamin: 0.128 MG
Riboflavin: 0.286 MG
Niacin: 4.225 MG
Pantothenic acid: 0.59 MG
Vitamin B-6: 0.443 MG
Folate, total: 10 UG
Folate, food: 10 UG
Folate, DFE: 10 UG
Choline, total: 114.2 MG
Betaine: 15 MG
Vitamin B-12: 2.83 UG
Vitamin E (alpha-tocopherol): 0.17 MG
Fatty acids, total saturated: 5.707 G
SFA 10:0: 0.01 G
SFA 12:0: 0.018 G
SFA 14:0: 0.363 G
SFA 16:0: 3.61 G
SFA 18:0: 1.687 G
SFA 20:0: 0.019 G
Fatty acids, total monounsaturated: 7.763 G
MUFA 14:1: 0.125 G
MUFA 16:1: 0.516 G
MUFA 18:1: 7.115 G
MUFA 20:1: 0.006 G
Fatty acids, total polyunsaturated: 0.538 G
PUFA 18:2: 0.395 G
PUFA 18:3: 0.085 G
PUFA 20:4: 0.058 G
Cholesterol: 68 MG
Tryptophan: 0.324 G
Threonine: 1.384 G
Isoleucine: 1.545 G
Leucine: 2.646 G
Lysine: 2.809 G
Methionine: 0.849 G
Cystine: 0.322 G
Phenylalanine: 1.298 G
Tyrosine: 1.097 G
Valine: 1.619 G
Arginine: 2.018 G
Histidine: 0.967 G
Alanine: 1.811 G
Aspartic acid: 2.985 G
Glutamic acid: 4.801 G
Glycine: 1.428 G
Proline: 1.268 G
Serine: 1.202 G
Hydroxyproline: 0.137 G
Beef, loin, tenderloin roast, boneless, separable lean and fat, trimmed to 0 fat, all grades, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
TENDERLOIN
Water: 64.35 G
Energy: 183 KCAL
Energy: 764 kJ
Protein: 27.31 G
Total lipid (fat): 8.14 G
Ash: 1.24 G
Calcium, Ca: 13 MG
Iron, Fe: 3.2 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 254 MG
Potassium, K: 346 MG
Sodium, Na: 56 MG
Zinc, Zn: 4.16 MG
Copper, Cu: 0.091 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 24.9 UG
Thiamin: 0.061 MG
Riboflavin: 0.391 MG
Niacin: 5.556 MG
Pantothenic acid: 0.353 MG
Vitamin B-6: 0.681 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 64.4 MG
Betaine: 9.2 MG
Vitamin B-12: 4.06 UG
Vitamin A, RAE: 6 UG
Retinol: 6 UG
Vitamin A, IU: 20 IU
Vitamin E (alpha-tocopherol): 0.1 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 3.245 G
SFA 10:0: 0.007 G
SFA 12:0: 0.008 G
SFA 14:0: 0.207 G
SFA 15:0: 0.037 G
SFA 16:0: 1.791 G
SFA 17:0: 0.095 G
SFA 18:0: 1.087 G
SFA 20:0: 0.006 G
SFA 24:0: 0.007 G
Fatty acids, total monounsaturated: 3.55 G
MUFA 14:1: 0.049 G
MUFA 16:1: 0.242 G
MUFA 16:1 c: 0.214 G
MUFA 17:1: 0.065 G
MUFA 18:1: 3.179 G
MUFA 18:1 c: 2.805 G
MUFA 20:1: 0.016 G
Fatty acids, total polyunsaturated: 0.59 G
PUFA 18:2: 0.469 G
PUFA 18:2 n-6 c,c: 0.385 G
PUFA 18:2 CLAs: 0.04 G
PUFA 18:3: 0.016 G
PUFA 18:3 n-3 c,c,c (ALA): 0.016 G
PUFA 20:2 n-6 c,c: 0.003 G
PUFA 20:3: 0.018 G
PUFA 20:4 n-6: 0.018 G
PUFA 20:4: 0.069 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.011 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.446 G
Fatty acids, total trans-monoenoic: 0.402 G
TFA 16:1 t: 0.028 G
TFA 18:1 t: 0.374 G
TFA 18:2 t not further defined: 0.045 G
Fatty acids, total trans-polyenoic: 0.045 G
Cholesterol: 84 MG
Tryptophan: 0.306 G
Threonine: 1.287 G
Isoleucine: 1.272 G
Leucine: 2.354 G
Lysine: 2.616 G
Methionine: 0.739 G
Cystine: 0.278 G
Phenylalanine: 1.095 G
Tyrosine: 1.018 G
Valine: 1.365 G
Arginine: 1.86 G
Histidine: 1.024 G
Alanine: 1.693 G
Aspartic acid: 2.661 G
Glutamic acid: 4.465 G
Glycine: 1.344 G
Proline: 1.225 G
Serine: 1.124 G
Hydroxyproline: 0.187 G
Beef, loin, tenderloin roast, boneless, separable lean and fat, trimmed to 0 fat, all grades, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
TENDERLOIN
Water: 71.5 G
Energy: 149 KCAL
Energy: 623 kJ
Protein: 21.67 G
Total lipid (fat): 6.93 G
Ash: 1.09 G
Calcium, Ca: 14 MG
Iron, Fe: 2.48 MG
Magnesium, Mg: 12 MG
Phosphorus, P: 211 MG
Potassium, K: 284 MG
Sodium, Na: 44 MG
Zinc, Zn: 3.2 MG
Copper, Cu: 0.062 MG
Manganese, Mn: 0.007 MG
Selenium, Se: 20.1 UG
Thiamin: 0.053 MG
Riboflavin: 0.312 MG
Niacin: 4.705 MG
Pantothenic acid: 0.361 MG
Vitamin B-6: 0.607 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 56 MG
Betaine: 9.5 MG
Vitamin B-12: 3.47 UG
Vitamin A, RAE: 5 UG
Retinol: 5 UG
Vitamin A, IU: 15 IU
Vitamin E (alpha-tocopherol): 0.19 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 2.479 G
SFA 10:0: 0.006 G
SFA 12:0: 0.005 G
SFA 14:0: 0.163 G
SFA 15:0: 0.03 G
SFA 16:0: 1.362 G
SFA 17:0: 0.072 G
SFA 18:0: 0.832 G
SFA 20:0: 0.005 G
SFA 24:0: 0.005 G
Fatty acids, total monounsaturated: 2.695 G
MUFA 14:1: 0.039 G
MUFA 16:1: 0.19 G
MUFA 16:1 c: 0.169 G
MUFA 17:1: 0.049 G
MUFA 18:1: 2.402 G
MUFA 18:1 c: 2.11 G
MUFA 20:1: 0.014 G
Fatty acids, total polyunsaturated: 0.463 G
PUFA 18:2: 0.362 G
PUFA 18:2 n-6 c,c: 0.295 G
PUFA 18:2 CLAs: 0.031 G
PUFA 18:3: 0.014 G
PUFA 18:3 n-3 c,c,c (ALA): 0.014 G
PUFA 20:2 n-6 c,c: 0.003 G
PUFA 20:3: 0.017 G
PUFA 20:4 n-6: 0.017 G
PUFA 20:4: 0.056 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.01 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.35 G
Fatty acids, total trans-monoenoic: 0.315 G
TFA 16:1 t: 0.022 G
TFA 18:1 t: 0.293 G
TFA 18:2 t not further defined: 0.036 G
Fatty acids, total trans-polyenoic: 0.036 G
Cholesterol: 61 MG
Tryptophan: 0.242 G
Threonine: 1.021 G
Isoleucine: 1.009 G
Leucine: 1.867 G
Lysine: 2.075 G
Methionine: 0.586 G
Cystine: 0.221 G
Phenylalanine: 0.869 G
Tyrosine: 0.807 G
Valine: 1.083 G
Arginine: 1.475 G
Histidine: 0.812 G
Alanine: 1.343 G
Aspartic acid: 2.111 G
Glutamic acid: 3.542 G
Glycine: 1.066 G
Proline: 0.972 G
Serine: 0.892 G
Hydroxyproline: 0.148 G
Beef, loin, tenderloin roast, boneless, separable lean and fat, trimmed to 0 fat, choice, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
EXTERNAL FAT TRIMMED TO 0 INCH
TENDERLOIN
Water: 63.7 G
Energy: 188 KCAL
Energy: 788 kJ
Protein: 27.26 G
Total lipid (fat): 8.82 G
Ash: 1.24 G
Calcium, Ca: 14 MG
Iron, Fe: 3.24 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 252 MG
Potassium, K: 347 MG
Sodium, Na: 56 MG
Zinc, Zn: 4.42 MG
Copper, Cu: 0.086 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 24.6 UG
Thiamin: 0.059 MG
Riboflavin: 0.388 MG
Niacin: 5.438 MG
Pantothenic acid: 0.333 MG
Vitamin B-6: 0.691 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 66 MG
Betaine: 9.7 MG
Vitamin B-12: 3.98 UG
Vitamin A, RAE: 6 UG
Retinol: 6 UG
Vitamin A, IU: 19 IU
Vitamin E (alpha-tocopherol): 0.11 MG
Vitamin D (D2 + D3), International Units: 3 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 3.533 G
SFA 10:0: 0.008 G
SFA 12:0: 0.009 G
SFA 14:0: 0.227 G
SFA 15:0: 0.041 G
SFA 16:0: 1.968 G
SFA 17:0: 0.102 G
SFA 18:0: 1.166 G
SFA 20:0: 0.007 G
SFA 24:0: 0.007 G
Fatty acids, total monounsaturated: 3.937 G
MUFA 14:1: 0.057 G
MUFA 16:1: 0.276 G
MUFA 16:1 c: 0.246 G
MUFA 17:1: 0.073 G
MUFA 18:1: 3.515 G
MUFA 18:1 c: 3.124 G
MUFA 20:1: 0.017 G
Fatty acids, total polyunsaturated: 0.617 G
PUFA 18:2: 0.492 G
PUFA 18:2 n-6 c,c: 0.402 G
PUFA 18:2 CLAs: 0.041 G
PUFA 18:3: 0.017 G
PUFA 18:3 n-3 c,c,c (ALA): 0.017 G
PUFA 20:2 n-6 c,c: 0.003 G
PUFA 20:3: 0.019 G
PUFA 20:4 n-6: 0.019 G
PUFA 20:4: 0.071 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.01 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.47 G
Fatty acids, total trans-monoenoic: 0.421 G
TFA 16:1 t: 0.03 G
TFA 18:1 t: 0.391 G
TFA 18:2 t not further defined: 0.049 G
Fatty acids, total trans-polyenoic: 0.049 G
Cholesterol: 82 MG
Tryptophan: 0.306 G
Threonine: 1.278 G
Isoleucine: 1.266 G
Leucine: 2.329 G
Lysine: 2.578 G
Methionine: 0.735 G
Cystine: 0.275 G
Phenylalanine: 1.088 G
Tyrosine: 1.008 G
Valine: 1.362 G
Arginine: 1.84 G
Histidine: 1.003 G
Alanine: 1.685 G
Aspartic acid: 2.633 G
Glutamic acid: 4.435 G
Glycine: 1.344 G
Proline: 1.215 G
Serine: 1.114 G
Hydroxyproline: 0.186 G
Beef, loin, tenderloin roast, boneless, separable lean and fat, trimmed to 0 fat, choice, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
EXTERNAL FAT TRIMMED TO 0 INCH
TENDERLOIN
Water: 71.05 G
Energy: 153 KCAL
Energy: 639 kJ
Protein: 21.5 G
Total lipid (fat): 7.4 G
Ash: 1.1 G
Calcium, Ca: 14 MG
Iron, Fe: 2.52 MG
Magnesium, Mg: 12 MG
Phosphorus, P: 208 MG
Potassium, K: 279 MG
Sodium, Na: 44 MG
Zinc, Zn: 3.21 MG
Copper, Cu: 0.061 MG
Manganese, Mn: 0.007 MG
Selenium, Se: 19.2 UG
Thiamin: 0.05 MG
Riboflavin: 0.3 MG
Niacin: 4.461 MG
Pantothenic acid: 0.35 MG
Vitamin B-6: 0.601 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 54.2 MG
Betaine: 9.5 MG
Vitamin B-12: 3.34 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 11 IU
Vitamin E (alpha-tocopherol): 0.19 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 2.687 G
SFA 10:0: 0.006 G
SFA 12:0: 0.005 G
SFA 14:0: 0.177 G
SFA 15:0: 0.032 G
SFA 16:0: 1.49 G
SFA 17:0: 0.078 G
SFA 18:0: 0.889 G
SFA 20:0: 0.005 G
SFA 24:0: 0.005 G
Fatty acids, total monounsaturated: 2.956 G
MUFA 14:1: 0.043 G
MUFA 16:1: 0.212 G
MUFA 16:1 c: 0.188 G
MUFA 17:1: 0.055 G
MUFA 18:1: 2.632 G
MUFA 18:1 c: 2.317 G
MUFA 20:1: 0.014 G
Fatty acids, total polyunsaturated: 0.496 G
PUFA 18:2: 0.39 G
PUFA 18:2 n-6 c,c: 0.318 G
PUFA 18:2 CLAs: 0.033 G
PUFA 18:3: 0.014 G
PUFA 18:3 n-3 c,c,c (ALA): 0.014 G
PUFA 20:2 n-6 c,c: 0.003 G
PUFA 20:3: 0.018 G
PUFA 20:4 n-6: 0.018 G
PUFA 20:4: 0.059 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.01 G
Fatty acids, total trans: 0.378 G
Fatty acids, total trans-monoenoic: 0.339 G
TFA 16:1 t: 0.024 G
TFA 18:1 t: 0.315 G
TFA 18:2 t not further defined: 0.039 G
Fatty acids, total trans-polyenoic: 0.039 G
Cholesterol: 61 MG
Tryptophan: 0.241 G
Threonine: 1.008 G
Isoleucine: 0.999 G
Leucine: 1.837 G
Lysine: 2.033 G
Methionine: 0.579 G
Cystine: 0.217 G
Phenylalanine: 0.858 G
Tyrosine: 0.795 G
Valine: 1.074 G
Arginine: 1.452 G
Histidine: 0.791 G
Alanine: 1.329 G
Aspartic acid: 2.077 G
Glutamic acid: 3.498 G
Glycine: 1.06 G
Proline: 0.958 G
Serine: 0.879 G
Hydroxyproline: 0.147 G
Beef, loin, tenderloin roast, boneless, separable lean and fat, trimmed to 0 fat, select, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
EXTERNAL FAT TRIMMED TO 0 INCH
TENDERLOIN
Water: 65.33 G
Energy: 174 KCAL
Energy: 726 kJ
Protein: 27.38 G
Total lipid (fat): 7.12 G
Ash: 1.24 G
Calcium, Ca: 13 MG
Iron, Fe: 3.03 MG
Magnesium, Mg: 14 MG
Phosphorus, P: 258 MG
Potassium, K: 349 MG
Sodium, Na: 54 MG
Zinc, Zn: 3.68 MG
Copper, Cu: 0.097 MG
Manganese, Mn: 0.008 MG
Selenium, Se: 25.2 UG
Thiamin: 0.063 MG
Riboflavin: 0.397 MG
Niacin: 5.732 MG
Pantothenic acid: 0.381 MG
Vitamin B-6: 0.665 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 62.1 MG
Betaine: 8.5 MG
Vitamin B-12: 4.18 UG
Vitamin A, RAE: 8 UG
Retinol: 8 UG
Vitamin A, IU: 28 IU
Vitamin E (alpha-tocopherol): 0.09 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 2.812 G
SFA 10:0: 0.006 G
SFA 12:0: 0.007 G
SFA 14:0: 0.177 G
SFA 15:0: 0.033 G
SFA 16:0: 1.527 G
SFA 17:0: 0.083 G
SFA 18:0: 0.969 G
SFA 20:0: 0.006 G
SFA 24:0: 0.007 G
Fatty acids, total monounsaturated: 2.969 G
MUFA 14:1: 0.036 G
MUFA 16:1: 0.19 G
MUFA 16:1 c: 0.166 G
MUFA 17:1: 0.054 G
MUFA 18:1: 2.675 G
MUFA 18:1 c: 2.326 G
MUFA 20:1: 0.014 G
Fatty acids, total polyunsaturated: 0.55 G
PUFA 18:2: 0.434 G
PUFA 18:2 n-6 c,c: 0.36 G
PUFA 18:2 CLAs: 0.037 G
PUFA 18:3: 0.014 G
PUFA 18:3 n-3 c,c,c (ALA): 0.014 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.017 G
PUFA 20:4 n-6: 0.017 G
PUFA 20:4: 0.067 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.011 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.41 G
Fatty acids, total trans-monoenoic: 0.373 G
TFA 16:1 t: 0.024 G
TFA 18:1 t: 0.349 G
TFA 18:2 t not further defined: 0.037 G
Fatty acids, total trans-polyenoic: 0.037 G
Cholesterol: 85 MG
Tryptophan: 0.307 G
Threonine: 1.315 G
Isoleucine: 1.299 G
Leucine: 2.425 G
Lysine: 2.707 G
Methionine: 0.756 G
Cystine: 0.287 G
Phenylalanine: 1.117 G
Tyrosine: 1.049 G
Valine: 1.388 G
Arginine: 1.915 G
Histidine: 1.071 G
Alanine: 1.723 G
Aspartic acid: 2.738 G
Glutamic acid: 4.572 G
Glycine: 1.355 G
Proline: 1.263 G
Serine: 1.16 G
Hydroxyproline: 0.187 G
Beef, loin, tenderloin roast, boneless, separable lean and fat, trimmed to 0 fat, select, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
EXTERNAL FAT TRIMMED TO 0 INCH
TENDERLOIN
Water: 72.17 G
Energy: 144 KCAL
Energy: 601 kJ
Protein: 21.91 G
Total lipid (fat): 6.21 G
Ash: 1.09 G
Calcium, Ca: 14 MG
Iron, Fe: 2.46 MG
Magnesium, Mg: 12 MG
Phosphorus, P: 219 MG
Potassium, K: 294 MG
Sodium, Na: 42 MG
Zinc, Zn: 3.32 MG
Copper, Cu: 0.067 MG
Manganese, Mn: 0.008 MG
Selenium, Se: 21.2 UG
Thiamin: 0.056 MG
Riboflavin: 0.329 MG
Niacin: 5.072 MG
Pantothenic acid: 0.376 MG
Vitamin B-6: 0.614 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 58.6 MG
Betaine: 9.5 MG
Vitamin B-12: 3.67 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 12 IU
Vitamin E (alpha-tocopherol): 0.18 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 2.166 G
SFA 10:0: 0.006 G
SFA 12:0: 0.005 G
SFA 14:0: 0.142 G
SFA 15:0: 0.027 G
SFA 16:0: 1.17 G
SFA 17:0: 0.063 G
SFA 18:0: 0.746 G
SFA 20:0: 0.004 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 2.302 G
MUFA 14:1: 0.032 G
MUFA 16:1: 0.158 G
MUFA 16:1 c: 0.139 G
MUFA 17:1: 0.042 G
MUFA 18:1: 2.058 G
MUFA 18:1 c: 1.799 G
MUFA 20:1: 0.012 G
Fatty acids, total polyunsaturated: 0.414 G
PUFA 18:2: 0.32 G
PUFA 18:2 n-6 c,c: 0.26 G
PUFA 18:2 CLAs: 0.029 G
PUFA 18:3: 0.013 G
PUFA 18:3 n-3 c,c,c (ALA): 0.013 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.015 G
PUFA 20:4 n-6: 0.015 G
PUFA 20:4: 0.051 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.009 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.309 G
Fatty acids, total trans-monoenoic: 0.278 G
TFA 16:1 t: 0.019 G
TFA 18:1 t: 0.259 G
TFA 18:2 t not further defined: 0.031 G
Fatty acids, total trans-polyenoic: 0.031 G
Cholesterol: 62 MG
Tryptophan: 0.246 G
Threonine: 1.052 G
Isoleucine: 1.039 G
Leucine: 1.941 G
Lysine: 2.166 G
Methionine: 0.605 G
Cystine: 0.23 G
Phenylalanine: 0.894 G
Tyrosine: 0.84 G
Valine: 1.111 G
Arginine: 1.532 G
Histidine: 0.857 G
Alanine: 1.379 G
Aspartic acid: 2.191 G
Glutamic acid: 3.658 G
Glycine: 1.085 G
Proline: 1.011 G
Serine: 0.928 G
Hydroxyproline: 0.15 G
Beef, loin, tenderloin roast, boneless, separable lean only, trimmed to 0 fat, all grades, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
TENDERLOIN
Water: 64.79 G
Energy: 177 KCAL
Energy: 743 kJ
Protein: 27.51 G
Total lipid (fat): 7.49 G
Ash: 1.25 G
Calcium, Ca: 13 MG
Iron, Fe: 3.22 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 255 MG
Potassium, K: 350 MG
Sodium, Na: 56 MG
Zinc, Zn: 4.19 MG
Copper, Cu: 0.091 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 25.1 UG
Thiamin: 0.069 MG
Riboflavin: 0.395 MG
Niacin: 5.586 MG
Pantothenic acid: 0.459 MG
Vitamin B-6: 0.686 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 72 MG
Betaine: 12.3 MG
Vitamin B-12: 4.09 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 5 IU
Vitamin E (alpha-tocopherol): 0.28 MG
Vitamin D (D2 + D3), International Units: 3 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 2.99 G
SFA 10:0: 0.007 G
SFA 12:0: 0.007 G
SFA 14:0: 0.188 G
SFA 15:0: 0.034 G
SFA 16:0: 1.655 G
SFA 17:0: 0.088 G
SFA 18:0: 0.997 G
SFA 20:0: 0.006 G
SFA 24:0: 0.007 G
Fatty acids, total monounsaturated: 3.275 G
MUFA 14:1: 0.044 G
MUFA 16:1: 0.221 G
MUFA 16:1 c: 0.195 G
MUFA 17:1: 0.061 G
MUFA 18:1: 2.936 G
MUFA 18:1 c: 2.599 G
MUFA 20:1: 0.014 G
Fatty acids, total polyunsaturated: 0.569 G
PUFA 18:2: 0.449 G
PUFA 18:2 n-6 c,c: 0.372 G
PUFA 18:2 CLAs: 0.036 G
PUFA 18:3: 0.015 G
PUFA 18:3 n-3 c,c,c (ALA): 0.015 G
PUFA 20:2 n-6 c,c: 0.003 G
PUFA 20:3: 0.018 G
PUFA 20:4 n-6: 0.018 G
PUFA 20:4: 0.07 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.011 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.404 G
Fatty acids, total trans-monoenoic: 0.363 G
TFA 16:1 t: 0.026 G
TFA 18:1 t: 0.337 G
TFA 18:2 t not further defined: 0.041 G
Fatty acids, total trans-polyenoic: 0.041 G
Cholesterol: 84 MG
Tryptophan: 0.337 G
Threonine: 1.413 G
Isoleucine: 1.402 G
Leucine: 2.587 G
Lysine: 2.891 G
Methionine: 0.799 G
Cystine: 0.302 G
Phenylalanine: 1.198 G
Tyrosine: 1.123 G
Valine: 1.482 G
Arginine: 2.017 G
Histidine: 1.116 G
Alanine: 1.795 G
Aspartic acid: 2.904 G
Glutamic acid: 4.903 G
Glycine: 1.296 G
Proline: 1.262 G
Serine: 1.22 G
Hydroxyproline: 0.139 G
Beef, loin, tenderloin roast, boneless, separable lean only, trimmed to 0 fat, all grades, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
TENDERLOIN
Water: 72.44 G
Energy: 139 KCAL
Energy: 583 kJ
Protein: 21.94 G
Total lipid (fat): 5.74 G
Ash: 1.11 G
Calcium, Ca: 13 MG
Iron, Fe: 2.5 MG
Magnesium, Mg: 12 MG
Phosphorus, P: 215 MG
Potassium, K: 289 MG
Sodium, Na: 44 MG
Zinc, Zn: 3.26 MG
Copper, Cu: 0.063 MG
Manganese, Mn: 0.007 MG
Selenium, Se: 20.4 UG
Thiamin: 0.053 MG
Riboflavin: 0.318 MG
Niacin: 4.755 MG
Pantothenic acid: 0.354 MG
Vitamin B-6: 0.615 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 55.4 MG
Betaine: 9.4 MG
Vitamin B-12: 3.53 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
Vitamin E (alpha-tocopherol): 0.23 MG
Vitamin D (D2 + D3), International Units: 3 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 1.956 G
SFA 10:0: 0.005 G
SFA 12:0: 0.004 G
SFA 14:0: 0.125 G
SFA 15:0: 0.023 G
SFA 16:0: 1.078 G
SFA 17:0: 0.057 G
SFA 18:0: 0.655 G
SFA 20:0: 0.004 G
SFA 24:0: 0.005 G
Fatty acids, total monounsaturated: 2.122 G
MUFA 14:1: 0.028 G
MUFA 16:1: 0.145 G
MUFA 16:1 c: 0.127 G
MUFA 17:1: 0.039 G
MUFA 18:1: 1.899 G
MUFA 18:1 c: 1.674 G
MUFA 20:1: 0.01 G
Fatty acids, total polyunsaturated: 0.42 G
PUFA 18:2: 0.321 G
PUFA 18:2 n-6 c,c: 0.269 G
PUFA 18:2 CLAs: 0.024 G
PUFA 18:3: 0.012 G
PUFA 18:3 n-3 c,c,c (ALA): 0.012 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.016 G
PUFA 20:4 n-6: 0.016 G
PUFA 20:4: 0.056 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.009 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.271 G
Fatty acids, total trans-monoenoic: 0.243 G
TFA 16:1 t: 0.018 G
TFA 18:1 t: 0.225 G
TFA 18:2 t not further defined: 0.028 G
Fatty acids, total trans-polyenoic: 0.028 G
Cholesterol: 61 MG
Tryptophan: 0.269 G
Threonine: 1.127 G
Isoleucine: 1.118 G
Leucine: 2.063 G
Lysine: 2.305 G
Methionine: 0.637 G
Cystine: 0.241 G
Phenylalanine: 0.955 G
Tyrosine: 0.895 G
Valine: 1.182 G
Arginine: 1.608 G
Histidine: 0.89 G
Alanine: 1.431 G
Aspartic acid: 2.316 G
Glutamic acid: 3.91 G
Glycine: 1.033 G
Proline: 1.007 G
Serine: 0.973 G
Hydroxyproline: 0.111 G
Beef, loin, tenderloin roast, boneless, separable lean only, trimmed to 0 fat, choice, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
EXTERNAL FAT TRIMMED TO 0 INCH
TENDERLOIN
Water: 64.17 G
Energy: 183 KCAL
Energy: 766 kJ
Protein: 27.48 G
Total lipid (fat): 8.13 G
Ash: 1.25 G
Calcium, Ca: 14 MG
Iron, Fe: 3.25 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 253 MG
Potassium, K: 350 MG
Sodium, Na: 56 MG
Zinc, Zn: 4.46 MG
Copper, Cu: 0.086 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 24.8 UG
Thiamin: 0.065 MG
Riboflavin: 0.392 MG
Niacin: 5.47 MG
Pantothenic acid: 0.444 MG
Vitamin B-6: 0.696 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 69.5 MG
Betaine: 12.3 MG
Vitamin B-12: 4.01 UG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Vitamin A, IU: 4 IU
Vitamin E (alpha-tocopherol): 0.3 MG
Vitamin D (D2 + D3), International Units: 3 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 3.252 G
SFA 10:0: 0.007 G
SFA 12:0: 0.008 G
SFA 14:0: 0.207 G
SFA 15:0: 0.037 G
SFA 16:0: 1.818 G
SFA 17:0: 0.095 G
SFA 18:0: 1.067 G
SFA 20:0: 0.006 G
SFA 24:0: 0.007 G
Fatty acids, total monounsaturated: 3.636 G
MUFA 14:1: 0.051 G
MUFA 16:1: 0.253 G
MUFA 16:1 c: 0.225 G
MUFA 17:1: 0.068 G
MUFA 18:1: 3.248 G
MUFA 18:1 c: 2.898 G
MUFA 20:1: 0.015 G
Fatty acids, total polyunsaturated: 0.594 G
PUFA 18:2: 0.471 G
PUFA 18:2 n-6 c,c: 0.388 G
PUFA 18:2 CLAs: 0.038 G
PUFA 18:3: 0.016 G
PUFA 18:3 n-3 c,c,c (ALA): 0.016 G
PUFA 20:2 n-6 c,c: 0.003 G
PUFA 20:3: 0.019 G
PUFA 20:4 n-6: 0.019 G
PUFA 20:4: 0.071 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.01 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.423 G
Fatty acids, total trans-monoenoic: 0.378 G
TFA 16:1 t: 0.028 G
TFA 18:1 t: 0.35 G
TFA 18:2 t not further defined: 0.045 G
Fatty acids, total trans-polyenoic: 0.045 G
Cholesterol: 82 MG
Tryptophan: 0.325 G
Threonine: 1.349 G
Isoleucine: 1.343 G
Leucine: 2.461 G
Lysine: 2.74 G
Methionine: 0.762 G
Cystine: 0.286 G
Phenylalanine: 1.144 G
Tyrosine: 1.07 G
Valine: 1.421 G
Arginine: 1.917 G
Histidine: 1.05 G
Alanine: 1.713 G
Aspartic acid: 2.762 G
Glutamic acid: 4.683 G
Glycine: 1.235 G
Proline: 1.198 G
Serine: 1.161 G
Hydroxyproline: 0.139 G
Beef, loin, tenderloin roast, boneless, separable lean only, trimmed to 0 fat, choice, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
EXTERNAL FAT TRIMMED TO 0 INCH
TENDERLOIN
Water: 72.04 G
Energy: 143 KCAL
Energy: 597 kJ
Protein: 21.78 G
Total lipid (fat): 6.16 G
Ash: 1.11 G
Calcium, Ca: 13 MG
Iron, Fe: 2.55 MG
Magnesium, Mg: 12 MG
Phosphorus, P: 212 MG
Potassium, K: 284 MG
Sodium, Na: 45 MG
Zinc, Zn: 3.27 MG
Copper, Cu: 0.062 MG
Manganese, Mn: 0.007 MG
Selenium, Se: 19.5 UG
Thiamin: 0.053 MG
Riboflavin: 0.307 MG
Niacin: 4.508 MG
Pantothenic acid: 0.351 MG
Vitamin B-6: 0.61 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 55 MG
Betaine: 9.4 MG
Vitamin B-12: 3.4 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
Vitamin E (alpha-tocopherol): 0.24 MG
Vitamin D (D2 + D3), International Units: 3 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 2.123 G
SFA 10:0: 0.005 G
SFA 12:0: 0.004 G
SFA 14:0: 0.136 G
SFA 15:0: 0.025 G
SFA 16:0: 1.183 G
SFA 17:0: 0.063 G
SFA 18:0: 0.698 G
SFA 20:0: 0.004 G
SFA 24:0: 0.005 G
Fatty acids, total monounsaturated: 2.338 G
MUFA 14:1: 0.032 G
MUFA 16:1: 0.163 G
MUFA 16:1 c: 0.143 G
MUFA 17:1: 0.044 G
MUFA 18:1: 2.089 G
MUFA 18:1 c: 1.847 G
MUFA 20:1: 0.011 G
Fatty acids, total polyunsaturated: 0.45 G
PUFA 18:2: 0.346 G
PUFA 18:2 n-6 c,c: 0.29 G
PUFA 18:2 CLAs: 0.025 G
PUFA 18:3: 0.012 G
PUFA 18:3 n-3 c,c,c (ALA): 0.012 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.017 G
PUFA 20:4 n-6: 0.017 G
PUFA 20:4: 0.06 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.009 G
Fatty acids, total trans: 0.292 G
Fatty acids, total trans-monoenoic: 0.261 G
TFA 16:1 t: 0.02 G
TFA 18:1 t: 0.242 G
TFA 18:2 t not further defined: 0.031 G
Fatty acids, total trans-polyenoic: 0.031 G
Cholesterol: 60 MG
Tryptophan: 0.258 G
Threonine: 1.07 G
Isoleucine: 1.064 G
Leucine: 1.95 G
Lysine: 2.172 G
Methionine: 0.604 G
Cystine: 0.227 G
Phenylalanine: 0.907 G
Tyrosine: 0.848 G
Valine: 1.126 G
Arginine: 1.52 G
Histidine: 0.833 G
Alanine: 1.358 G
Aspartic acid: 2.189 G
Glutamic acid: 3.712 G
Glycine: 0.979 G
Proline: 0.95 G
Serine: 0.92 G
Hydroxyproline: 0.11 G
Beef, loin, tenderloin roast, boneless, separable lean only, trimmed to 0 fat, select, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
EXTERNAL FAT TRIMMED TO 0 INCH
TENDERLOIN
Water: 73.04 G
Energy: 135 KCAL
Energy: 563 kJ
Protein: 22.16 G
Total lipid (fat): 5.1 G
Ash: 1.1 G
Calcium, Ca: 14 MG
Iron, Fe: 2.48 MG
Magnesium, Mg: 13 MG
Phosphorus, P: 222 MG
Potassium, K: 298 MG
Sodium, Na: 42 MG
Zinc, Zn: 3.37 MG
Copper, Cu: 0.068 MG
Manganese, Mn: 0.008 MG
Selenium, Se: 21.5 UG
Thiamin: 0.057 MG
Riboflavin: 0.335 MG
Niacin: 5.125 MG
Pantothenic acid: 0.371 MG
Vitamin B-6: 0.622 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 58.3 MG
Betaine: 9.4 MG
Vitamin B-12: 3.72 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Vitamin E (alpha-tocopherol): 0.18 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 1.706 G
SFA 10:0: 0.005 G
SFA 12:0: 0.004 G
SFA 14:0: 0.108 G
SFA 15:0: 0.021 G
SFA 16:0: 0.919 G
SFA 17:0: 0.05 G
SFA 18:0: 0.591 G
SFA 20:0: 0.003 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 1.799 G
MUFA 14:1: 0.023 G
MUFA 16:1: 0.118 G
MUFA 16:1 c: 0.102 G
MUFA 17:1: 0.033 G
MUFA 18:1: 1.615 G
MUFA 18:1 c: 1.416 G
MUFA 20:1: 0.009 G
Fatty acids, total polyunsaturated: 0.375 G
PUFA 18:2: 0.283 G
PUFA 18:2 n-6 c,c: 0.236 G
PUFA 18:2 CLAs: 0.022 G
PUFA 18:3: 0.011 G
PUFA 18:3 n-3 c,c,c (ALA): 0.011 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.015 G
PUFA 20:4 n-6: 0.015 G
PUFA 20:4: 0.051 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.009 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.239 G
Fatty acids, total trans-monoenoic: 0.215 G
TFA 16:1 t: 0.016 G
TFA 18:1 t: 0.199 G
TFA 18:2 t not further defined: 0.024 G
Fatty acids, total trans-polyenoic: 0.024 G
Cholesterol: 62 MG
Tryptophan: 0.289 G
Threonine: 1.234 G
Isoleucine: 1.223 G
Leucine: 2.279 G
Lysine: 2.557 G
Methionine: 0.7 G
Cystine: 0.267 G
Phenylalanine: 1.045 G
Tyrosine: 0.989 G
Valine: 1.29 G
Arginine: 1.779 G
Histidine: 1.001 G
Alanine: 1.568 G
Aspartic acid: 2.557 G
Glutamic acid: 4.291 G
Glycine: 1.134 G
Proline: 1.123 G
Serine: 1.078 G
Hydroxyproline: 0.112 G
Beef, loin, tenderloin roast, separable lean only, boneless, trimmed to 0 fat, select, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
EXTERNAL FAT TRIMMED TO 0 INCH
TENDERLOIN
Water: 65.71 G
Energy: 169 KCAL
Energy: 707 kJ
Protein: 27.55 G
Total lipid (fat): 6.54 G
Ash: 1.24 G
Calcium, Ca: 13 MG
Iron, Fe: 3.04 MG
Magnesium, Mg: 14 MG
Phosphorus, P: 259 MG
Potassium, K: 352 MG
Sodium, Na: 54 MG
Zinc, Zn: 3.7 MG
Copper, Cu: 0.097 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 25.4 UG
Thiamin: 0.074 MG
Riboflavin: 0.4 MG
Niacin: 5.76 MG
Pantothenic acid: 0.481 MG
Vitamin B-6: 0.669 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 75.6 MG
Betaine: 12.2 MG
Vitamin B-12: 4.21 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
Vitamin E (alpha-tocopherol): 0.25 MG
Vitamin D (D2 + D3), International Units: 3 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 2.595 G
SFA 10:0: 0.006 G
SFA 12:0: 0.006 G
SFA 14:0: 0.161 G
SFA 15:0: 0.03 G
SFA 16:0: 1.411 G
SFA 17:0: 0.077 G
SFA 18:0: 0.893 G
SFA 20:0: 0.005 G
SFA 24:0: 0.007 G
Fatty acids, total monounsaturated: 2.734 G
MUFA 14:1: 0.032 G
MUFA 16:1: 0.172 G
MUFA 16:1 c: 0.149 G
MUFA 17:1: 0.05 G
MUFA 18:1: 2.467 G
MUFA 18:1 c: 2.15 G
MUFA 20:1: 0.013 G
Fatty acids, total polyunsaturated: 0.532 G
PUFA 18:2: 0.417 G
PUFA 18:2 n-6 c,c: 0.349 G
PUFA 18:2 CLAs: 0.034 G
PUFA 18:3: 0.013 G
PUFA 18:3 n-3 c,c,c (ALA): 0.013 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.017 G
PUFA 20:4 n-6: 0.017 G
PUFA 20:4: 0.068 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.011 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.375 G
Fatty acids, total trans-monoenoic: 0.341 G
TFA 16:1 t: 0.023 G
TFA 18:1 t: 0.318 G
TFA 18:2 t not further defined: 0.034 G
Fatty acids, total trans-polyenoic: 0.034 G
Cholesterol: 85 MG
Tryptophan: 0.359 G
Threonine: 1.534 G
Isoleucine: 1.52 G
Leucine: 2.833 G
Lysine: 3.178 G
Methionine: 0.871 G
Cystine: 0.332 G
Phenylalanine: 1.299 G
Tyrosine: 1.23 G
Valine: 1.603 G
Arginine: 2.211 G
Histidine: 1.244 G
Alanine: 1.948 G
Aspartic acid: 3.178 G
Glutamic acid: 5.334 G
Glycine: 1.409 G
Proline: 1.396 G
Serine: 1.34 G
Hydroxyproline: 0.139 G
Beef, loin, tenderloin roast, separable lean only, boneless, trimmed to 0 fat, select, cooked, roasted
Water: 65.7 G
Energy: 176 KCAL
Energy: 735 kJ
Protein: 27.7 G
Total lipid (fat): 6.36 G
Total fat (NLEA): 5.56 G
Ash: 1.22 G
Calcium, Ca: 13 MG
Iron, Fe: 3.04 MG
Magnesium, Mg: 13.7 MG
Phosphorus, P: 259 MG
Potassium, K: 352 MG
Sodium, Na: 54 MG
Zinc, Zn: 3.7 MG
Copper, Cu: 0.097 MG
Manganese, Mn: 0.008 MG
Selenium, Se: 25.4 UG
Riboflavin: 0.4 MG
Niacin: 5.76 MG
Vitamin B-6: 0.67 MG
Vitamin B-12: 4.21 UG
Fatty acids, total saturated: 2.47 G
SFA 10:0: 0.005 G
SFA 12:0: 0.006 G
SFA 14:0: 0.153 G
SFA 15:0: 0.03 G
SFA 16:0: 1.34 G
SFA 17:0: 0.073 G
SFA 18:0: 0.85 G
SFA 20:0: 0.005 G
SFA 24:0: 0.006 G
Fatty acids, total monounsaturated: 2.26 G
MUFA 14:1 c: 0.031 G
MUFA 16:1 c: 0.141 G
MUFA 17:1: 0.047 G
MUFA 17:1 c: 0.047 G
MUFA 18:1 c: 2.03 G
MUFA 20:1: 0.012 G
MUFA 20:1 c: 0.012 G
Fatty acids, total polyunsaturated: 0.472 G
PUFA 18:2 c: 0.362 G
PUFA 18:2 n-6 c,c: 0.329 G
PUFA 18:2 CLAs: 0.033 G
PUFA 18:3 c: 0.012 G
PUFA 18:3 n-3 c,c,c (ALA): 0.012 G
PUFA 20:2 c: 0.002 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3 c: 0.016 G
PUFA 20:4 n-6: 0.016 G
PUFA 20:4: 0.064 G
PUFA 20:4c: 0.064 G
PUFA 20:5c: 0.002 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 c: 0.011 G
PUFA 22:5 n-3 (DPA): 0.011 G
PUFA 22:6 c: 0.002 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.359 G
Fatty acids, total trans-monoenoic: 0.326 G
TFA 16:1 t: 0.022 G
TFA 18:1 t: 0.303 G
Fatty acids, total trans-dienoic: 0.034 G
TFA 18:2 t not further defined: 0.034 G
Cholesterol: 85 MG
Beef, loin, tenderloin roast, separable lean only, boneless, trimmed to 0 fat, select, cooked, roasted
Water: 65.7 G
Energy: 176 KCAL
Energy: 735 kJ
Protein: 27.7 G
Total lipid (fat): 6.36 G
Total fat (NLEA): 5.56 G
Ash: 1.22 G
Calcium, Ca: 13 MG
Iron, Fe: 3.04 MG
Magnesium, Mg: 13.7 MG
Phosphorus, P: 259 MG
Potassium, K: 352 MG
Sodium, Na: 54 MG
Zinc, Zn: 3.7 MG
Copper, Cu: 0.097 MG
Manganese, Mn: 0.008 MG
Selenium, Se: 25.4 UG
Riboflavin: 0.4 MG
Niacin: 5.76 MG
Vitamin B-6: 0.67 MG
Vitamin B-12: 4.21 UG
Fatty acids, total saturated: 2.47 G
SFA 10:0: 0.005 G
SFA 12:0: 0.006 G
SFA 14:0: 0.153 G
SFA 15:0: 0.03 G
SFA 16:0: 1.34 G
SFA 17:0: 0.073 G
SFA 18:0: 0.85 G
SFA 20:0: 0.005 G
SFA 24:0: 0.006 G
Fatty acids, total monounsaturated: 2.26 G
MUFA 14:1 c: 0.031 G
MUFA 16:1 c: 0.141 G
MUFA 17:1: 0.047 G
MUFA 17:1 c: 0.047 G
MUFA 18:1 c: 2.03 G
MUFA 20:1: 0.012 G
MUFA 20:1 c: 0.012 G
Fatty acids, total polyunsaturated: 0.472 G
PUFA 18:2 c: 0.362 G
PUFA 18:2 n-6 c,c: 0.329 G
PUFA 18:2 CLAs: 0.033 G
PUFA 18:3 c: 0.012 G
PUFA 18:3 n-3 c,c,c (ALA): 0.012 G
PUFA 20:2 c: 0.002 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3 c: 0.016 G
PUFA 20:4 n-6: 0.016 G
PUFA 20:4: 0.064 G
PUFA 20:4c: 0.064 G
PUFA 20:5c: 0.002 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 c: 0.011 G
PUFA 22:5 n-3 (DPA): 0.011 G
PUFA 22:6 c: 0.002 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.359 G
Fatty acids, total trans-monoenoic: 0.326 G
TFA 16:1 t: 0.022 G
TFA 18:1 t: 0.303 G
Fatty acids, total trans-dienoic: 0.034 G
TFA 18:2 t not further defined: 0.034 G
Cholesterol: 85 MG
Beef, loin, tenderloin steak, boneless, separable lean and fat, trimmed to 0 fat, all grades, cooked, grilled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
GRADE OF MEAT NOT KNOWN
SHORT LOIN
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
TENDERLOIN
Water: 60.38 G
Energy: 211 KCAL
Energy: 881 kJ
Protein: 30.5 G
Total lipid (fat): 8.91 G
Ash: 1.37 G
Calcium, Ca: 13 MG
Iron, Fe: 3.24 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 257 MG
Potassium, K: 350 MG
Sodium, Na: 57 MG
Zinc, Zn: 4.21 MG
Copper, Cu: 0.092 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 25.2 UG
Thiamin: 0.062 MG
Riboflavin: 0.395 MG
Niacin: 5.61 MG
Pantothenic acid: 0.356 MG
Vitamin B-6: 0.687 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 65 MG
Betaine: 9.3 MG
Vitamin B-12: 4.1 UG
Vitamin A, RAE: 7 UG
Retinol: 7 UG
Vitamin A, IU: 22 IU
Vitamin E (alpha-tocopherol): 0.14 MG
Vitamin D (D2 + D3), International Units: 3 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 3.525 G
SFA 10:0: 0.009 G
SFA 12:0: 0.007 G
SFA 14:0: 0.237 G
SFA 15:0: 0.042 G
SFA 16:0: 1.988 G
SFA 17:0: 0.098 G
SFA 18:0: 1.134 G
SFA 20:0: 0.007 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 3.98 G
MUFA 14:1: 0.09 G
MUFA 16:1: 0.305 G
MUFA 16:1 c: 0.274 G
MUFA 17:1: 0.075 G
MUFA 18:1: 3.494 G
MUFA 18:1 c: 3.099 G
MUFA 20:1: 0.016 G
Fatty acids, total polyunsaturated: 0.613 G
PUFA 18:2: 0.481 G
PUFA 18:2 n-6 c,c: 0.386 G
PUFA 18:2 CLAs: 0.044 G
PUFA 18:3: 0.02 G
PUFA 18:3 n-3 c,c,c (ALA): 0.02 G
PUFA 20:2 n-6 c,c: 0.003 G
PUFA 20:3: 0.021 G
PUFA 20:4 n-6: 0.021 G
PUFA 20:4: 0.071 G
PUFA 20:5 n-3 (EPA): 0.004 G
PUFA 22:5 n-3 (DPA): 0.013 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.477 G
Fatty acids, total trans-monoenoic: 0.426 G
TFA 16:1 t: 0.031 G
TFA 18:1 t: 0.395 G
TFA 18:2 t not further defined: 0.051 G
Fatty acids, total trans-polyenoic: 0.051 G
Cholesterol: 93 MG
Tryptophan: 0.309 G
Threonine: 1.3 G
Isoleucine: 1.285 G
Leucine: 2.377 G
Lysine: 2.641 G
Methionine: 0.746 G
Cystine: 0.281 G
Phenylalanine: 1.106 G
Tyrosine: 1.028 G
Valine: 1.378 G
Arginine: 1.878 G
Histidine: 1.034 G
Alanine: 1.71 G
Aspartic acid: 2.687 G
Glutamic acid: 4.509 G
Glycine: 1.357 G
Proline: 1.237 G
Serine: 1.135 G
Hydroxyproline: 0.188 G
Beef, loin, tenderloin steak, boneless, separable lean and fat, trimmed to 0 fat, all grades, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
TENDERLOIN
Water: 71.7 G
Energy: 147 KCAL
Energy: 615 kJ
Protein: 21.72 G
Total lipid (fat): 6.67 G
Ash: 1.1 G
Calcium, Ca: 14 MG
Iron, Fe: 2.49 MG
Magnesium, Mg: 12 MG
Phosphorus, P: 212 MG
Potassium, K: 285 MG
Sodium, Na: 44 MG
Zinc, Zn: 3.22 MG
Copper, Cu: 0.063 MG
Manganese, Mn: 0.007 MG
Selenium, Se: 20.2 UG
Thiamin: 0.053 MG
Riboflavin: 0.313 MG
Niacin: 4.717 MG
Pantothenic acid: 0.362 MG
Vitamin B-6: 0.609 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 56.1 MG
Betaine: 9.5 MG
Vitamin B-12: 3.48 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 11 IU
Vitamin E (alpha-tocopherol): 0.18 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 2.363 G
SFA 10:0: 0.005 G
SFA 12:0: 0.005 G
SFA 14:0: 0.154 G
SFA 15:0: 0.029 G
SFA 16:0: 1.3 G
SFA 17:0: 0.069 G
SFA 18:0: 0.792 G
SFA 20:0: 0.005 G
SFA 24:0: 0.005 G
Fatty acids, total monounsaturated: 2.578 G
MUFA 14:1: 0.037 G
MUFA 16:1: 0.182 G
MUFA 16:1 c: 0.161 G
MUFA 17:1: 0.048 G
MUFA 18:1: 2.298 G
MUFA 18:1 c: 2.02 G
MUFA 20:1: 0.013 G
Fatty acids, total polyunsaturated: 0.454 G
PUFA 18:2: 0.353 G
PUFA 18:2 n-6 c,c: 0.289 G
PUFA 18:2 CLAs: 0.03 G
PUFA 18:3: 0.013 G
PUFA 18:3 n-3 c,c,c (ALA): 0.013 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.017 G
PUFA 20:4 n-6: 0.017 G
PUFA 20:4: 0.056 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.01 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.333 G
Fatty acids, total trans-monoenoic: 0.299 G
TFA 16:1 t: 0.021 G
TFA 18:1 t: 0.278 G
TFA 18:2 t not further defined: 0.034 G
Fatty acids, total trans-polyenoic: 0.034 G
Cholesterol: 61 MG
Tryptophan: 0.243 G
Threonine: 1.024 G
Isoleucine: 1.012 G
Leucine: 1.872 G
Lysine: 2.081 G
Methionine: 0.588 G
Cystine: 0.221 G
Phenylalanine: 0.871 G
Tyrosine: 0.809 G
Valine: 1.086 G
Arginine: 1.479 G
Histidine: 0.814 G
Alanine: 1.347 G
Aspartic acid: 2.116 G
Glutamic acid: 3.552 G
Glycine: 1.069 G
Proline: 0.975 G
Serine: 0.894 G
Hydroxyproline: 0.148 G
Beef, loin, tenderloin steak, boneless, separable lean and fat, trimmed to 0 fat, choice, cooked, grilled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
SHORT LOIN
EXTERNAL FAT TRIMMED TO 0 INCH
TENDERLOIN
Water: 59.78 G
Energy: 217 KCAL
Energy: 906 kJ
Protein: 30.21 G
Total lipid (fat): 9.71 G
Ash: 1.38 G
Calcium, Ca: 14 MG
Iron, Fe: 3.32 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 258 MG
Potassium, K: 356 MG
Sodium, Na: 58 MG
Zinc, Zn: 4.54 MG
Copper, Cu: 0.088 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 25.2 UG
Thiamin: 0.061 MG
Riboflavin: 0.398 MG
Niacin: 5.579 MG
Pantothenic acid: 0.342 MG
Vitamin B-6: 0.708 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 106.5 MG
Betaine: 10 MG
Vitamin B-12: 4.08 UG
Vitamin A, RAE: 7 UG
Retinol: 7 UG
Vitamin A, IU: 23 IU
Vitamin E (alpha-tocopherol): 0.12 MG
Vitamin D (D2 + D3), International Units: 3 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 3.85 G
SFA 10:0: 0.009 G
SFA 12:0: 0.007 G
SFA 14:0: 0.261 G
SFA 15:0: 0.045 G
SFA 16:0: 2.188 G
SFA 17:0: 0.106 G
SFA 18:0: 1.222 G
SFA 20:0: 0.007 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 4.415 G
MUFA 14:1: 0.099 G
MUFA 16:1: 0.345 G
MUFA 16:1 c: 0.31 G
MUFA 17:1: 0.083 G
MUFA 18:1: 3.87 G
MUFA 18:1 c: 3.444 G
MUFA 20:1: 0.018 G
Fatty acids, total polyunsaturated: 0.662 G
PUFA 18:2: 0.523 G
PUFA 18:2 n-6 c,c: 0.419 G
PUFA 18:2 CLAs: 0.047 G
PUFA 18:3: 0.021 G
PUFA 18:3 n-3 c,c,c (ALA): 0.021 G
PUFA 20:2 n-6 c,c: 0.004 G
PUFA 20:3: 0.022 G
PUFA 20:4 n-6: 0.022 G
PUFA 20:4: 0.075 G
PUFA 20:5 n-3 (EPA): 0.004 G
PUFA 22:5 n-3 (DPA): 0.013 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.518 G
Fatty acids, total trans-monoenoic: 0.461 G
TFA 16:1 t: 0.034 G
TFA 18:1 t: 0.427 G
TFA 18:2 t not further defined: 0.057 G
Fatty acids, total trans-polyenoic: 0.057 G
Cholesterol: 93 MG
Tryptophan: 0.314 G
Threonine: 1.311 G
Isoleucine: 1.299 G
Leucine: 2.389 G
Lysine: 2.645 G
Methionine: 0.754 G
Cystine: 0.282 G
Phenylalanine: 1.116 G
Tyrosine: 1.034 G
Valine: 1.397 G
Arginine: 1.888 G
Histidine: 1.029 G
Alanine: 1.729 G
Aspartic acid: 2.702 G
Glutamic acid: 4.55 G
Glycine: 1.379 G
Proline: 1.247 G
Serine: 1.143 G
Hydroxyproline: 0.191 G
Beef, loin, tenderloin steak, boneless, separable lean and fat, trimmed to 0 fat, choice, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
EXTERNAL FAT TRIMMED TO 0 INCH
TENDERLOIN
Water: 71.3 G
Energy: 150 KCAL
Energy: 628 kJ
Protein: 21.57 G
Total lipid (fat): 7.1 G
Ash: 1.1 G
Calcium, Ca: 14 MG
Iron, Fe: 2.53 MG
Magnesium, Mg: 12 MG
Phosphorus, P: 209 MG
Potassium, K: 280 MG
Sodium, Na: 44 MG
Zinc, Zn: 3.22 MG
Copper, Cu: 0.061 MG
Manganese, Mn: 0.007 MG
Selenium, Se: 19.3 UG
Thiamin: 0.05 MG
Riboflavin: 0.302 MG
Niacin: 4.473 MG
Pantothenic acid: 0.359 MG
Vitamin B-6: 0.603 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 54.4 MG
Betaine: 9.6 MG
Vitamin B-12: 3.36 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 11 IU
Vitamin E (alpha-tocopherol): 0.18 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 2.548 G
SFA 10:0: 0.005 G
SFA 12:0: 0.005 G
SFA 14:0: 0.167 G
SFA 15:0: 0.03 G
SFA 16:0: 1.415 G
SFA 17:0: 0.074 G
SFA 18:0: 0.841 G
SFA 20:0: 0.005 G
SFA 24:0: 0.005 G
Fatty acids, total monounsaturated: 2.813 G
MUFA 14:1: 0.041 G
MUFA 16:1: 0.202 G
MUFA 16:1 c: 0.179 G
MUFA 17:1: 0.052 G
MUFA 18:1: 2.504 G
MUFA 18:1 c: 2.207 G
MUFA 20:1: 0.014 G
Fatty acids, total polyunsaturated: 0.485 G
PUFA 18:2: 0.379 G
PUFA 18:2 n-6 c,c: 0.311 G
PUFA 18:2 CLAs: 0.031 G
PUFA 18:3: 0.014 G
PUFA 18:3 n-3 c,c,c (ALA): 0.014 G
PUFA 20:2 n-6 c,c: 0.003 G
PUFA 20:3: 0.018 G
PUFA 20:4 n-6: 0.018 G
PUFA 20:4: 0.059 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.01 G
Fatty acids, total trans: 0.357 G
Fatty acids, total trans-monoenoic: 0.32 G
TFA 16:1 t: 0.023 G
TFA 18:1 t: 0.297 G
TFA 18:2 t not further defined: 0.037 G
Fatty acids, total trans-polyenoic: 0.037 G
Cholesterol: 60 MG
Tryptophan: 0.242 G
Threonine: 1.011 G
Isoleucine: 1.002 G
Leucine: 1.842 G
Lysine: 2.04 G
Methionine: 0.581 G
Cystine: 0.217 G
Phenylalanine: 0.861 G
Tyrosine: 0.798 G
Valine: 1.077 G
Arginine: 1.456 G
Histidine: 0.794 G
Alanine: 1.333 G
Aspartic acid: 2.083 G
Glutamic acid: 3.509 G
Glycine: 1.064 G
Proline: 0.962 G
Serine: 0.881 G
Hydroxyproline: 0.147 G
Beef, loin, tenderloin steak, boneless, separable lean and fat, trimmed to 0 fat, select, cooked, grilled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
SHORT LOIN
EXTERNAL FAT TRIMMED TO 0 INCH
TENDERLOIN
Water: 61.29 G
Energy: 202 KCAL
Energy: 843 kJ
Protein: 30.93 G
Total lipid (fat): 7.7 G
Ash: 1.36 G
Calcium, Ca: 13 MG
Iron, Fe: 3.02 MG
Magnesium, Mg: 14 MG
Phosphorus, P: 257 MG
Potassium, K: 348 MG
Sodium, Na: 54 MG
Zinc, Zn: 3.66 MG
Copper, Cu: 0.096 MG
Manganese, Mn: 0.008 MG
Selenium, Se: 25.1 UG
Thiamin: 0.071 MG
Riboflavin: 0.394 MG
Niacin: 5.691 MG
Pantothenic acid: 0.431 MG
Vitamin B-6: 0.661 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 70.2 MG
Betaine: 9.6 MG
Vitamin B-12: 4.15 UG
Vitamin A, RAE: 7 UG
Retinol: 7 UG
Vitamin A, IU: 22 IU
Vitamin E (alpha-tocopherol): 0.1 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 3.036 G
SFA 10:0: 0.008 G
SFA 12:0: 0.006 G
SFA 14:0: 0.202 G
SFA 15:0: 0.038 G
SFA 16:0: 1.688 G
SFA 17:0: 0.084 G
SFA 18:0: 1 G
SFA 20:0: 0.006 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 3.327 G
MUFA 14:1: 0.077 G
MUFA 16:1: 0.246 G
MUFA 16:1 c: 0.22 G
MUFA 17:1: 0.062 G
MUFA 18:1: 2.929 G
MUFA 18:1 c: 2.582 G
MUFA 20:1: 0.013 G
Fatty acids, total polyunsaturated: 0.539 G
PUFA 18:2: 0.417 G
PUFA 18:2 n-6 c,c: 0.337 G
PUFA 18:2 CLAs: 0.038 G
PUFA 18:3: 0.018 G
PUFA 18:3 n-3 c,c,c (ALA): 0.018 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.02 G
PUFA 20:4 n-6: 0.02 G
PUFA 20:4: 0.063 G
PUFA 20:5 n-3 (EPA): 0.004 G
PUFA 22:5 n-3 (DPA): 0.013 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.414 G
Fatty acids, total trans-monoenoic: 0.373 G
TFA 16:1 t: 0.027 G
TFA 18:1 t: 0.346 G
TFA 18:2 t not further defined: 0.041 G
Fatty acids, total trans-polyenoic: 0.041 G
Cholesterol: 93 MG
Tryptophan: 0.305 G
Threonine: 1.305 G
Isoleucine: 1.289 G
Leucine: 2.408 G
Lysine: 2.688 G
Methionine: 0.751 G
Cystine: 0.285 G
Phenylalanine: 1.109 G
Tyrosine: 1.042 G
Valine: 1.378 G
Arginine: 1.901 G
Histidine: 1.063 G
Alanine: 1.711 G
Aspartic acid: 2.718 G
Glutamic acid: 4.539 G
Glycine: 1.346 G
Proline: 1.254 G
Serine: 1.152 G
Hydroxyproline: 0.186 G
Beef, loin, tenderloin steak, boneless, separable lean and fat, trimmed to 0 fat, select, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
EXTERNAL FAT TRIMMED TO 0 INCH
TENDERLOIN
Water: 72.31 G
Energy: 142 KCAL
Energy: 594 kJ
Protein: 21.95 G
Total lipid (fat): 6.02 G
Ash: 1.09 G
Calcium, Ca: 14 MG
Iron, Fe: 2.47 MG
Magnesium, Mg: 12 MG
Phosphorus, P: 219 MG
Potassium, K: 295 MG
Sodium, Na: 42 MG
Zinc, Zn: 3.33 MG
Copper, Cu: 0.067 MG
Manganese, Mn: 0.008 MG
Selenium, Se: 21.3 UG
Thiamin: 0.057 MG
Riboflavin: 0.33 MG
Niacin: 5.082 MG
Pantothenic acid: 0.377 MG
Vitamin B-6: 0.616 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 58.7 MG
Betaine: 9.5 MG
Vitamin B-12: 3.67 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 12 IU
Vitamin E (alpha-tocopherol): 0.18 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 2.087 G
SFA 10:0: 0.006 G
SFA 12:0: 0.005 G
SFA 14:0: 0.136 G
SFA 15:0: 0.026 G
SFA 16:0: 1.128 G
SFA 17:0: 0.06 G
SFA 18:0: 0.719 G
SFA 20:0: 0.004 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 2.224 G
MUFA 14:1: 0.031 G
MUFA 16:1: 0.153 G
MUFA 16:1 c: 0.134 G
MUFA 17:1: 0.041 G
MUFA 18:1: 1.988 G
MUFA 18:1 c: 1.739 G
MUFA 20:1: 0.012 G
Fatty acids, total polyunsaturated: 0.407 G
PUFA 18:2: 0.313 G
PUFA 18:2 n-6 c,c: 0.256 G
PUFA 18:2 CLAs: 0.028 G
PUFA 18:3: 0.012 G
PUFA 18:3 n-3 c,c,c (ALA): 0.012 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.015 G
PUFA 20:4 n-6: 0.015 G
PUFA 20:4: 0.051 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.009 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.297 G
Fatty acids, total trans-monoenoic: 0.267 G
TFA 16:1 t: 0.018 G
TFA 18:1 t: 0.249 G
TFA 18:2 t not further defined: 0.03 G
Fatty acids, total trans-polyenoic: 0.03 G
Cholesterol: 62 MG
Tryptophan: 0.246 G
Threonine: 1.054 G
Isoleucine: 1.041 G
Leucine: 1.944 G
Lysine: 2.171 G
Methionine: 0.606 G
Cystine: 0.23 G
Phenylalanine: 0.896 G
Tyrosine: 0.841 G
Valine: 1.113 G
Arginine: 1.535 G
Histidine: 0.859 G
Alanine: 1.381 G
Aspartic acid: 2.195 G
Glutamic acid: 3.665 G
Glycine: 1.087 G
Proline: 1.013 G
Serine: 0.93 G
Hydroxyproline: 0.15 G
Beef, loin, tenderloin steak, boneless, separable lean only, trimmed to 0 fat, all grades, cooked, grilled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
GRADE OF MEAT NOT KNOWN
SHORT LOIN
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
TENDERLOIN
Water: 60.76 G
Energy: 198 KCAL
Energy: 827 kJ
Protein: 30.7 G
Total lipid (fat): 8.32 G
Ash: 1.38 G
Calcium, Ca: 15 MG
Iron, Fe: 3.59 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 285 MG
Potassium, K: 390 MG
Sodium, Na: 59 MG
Zinc, Zn: 4.68 MG
Copper, Cu: 0.102 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 28 UG
Thiamin: 0.071 MG
Riboflavin: 0.441 MG
Niacin: 6.235 MG
Pantothenic acid: 0.471 MG
Vitamin B-6: 0.765 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 73.8 MG
Betaine: 12.6 MG
Vitamin B-12: 4.57 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 5 IU
Vitamin E (alpha-tocopherol): 0.28 MG
Vitamin D (D2 + D3), International Units: 3 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.4 UG
Fatty acids, total saturated: 3.296 G
SFA 10:0: 0.009 G
SFA 12:0: 0.006 G
SFA 14:0: 0.22 G
SFA 15:0: 0.04 G
SFA 16:0: 1.866 G
SFA 17:0: 0.091 G
SFA 18:0: 1.054 G
SFA 20:0: 0.006 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 3.728 G
MUFA 14:1: 0.086 G
MUFA 16:1: 0.286 G
MUFA 16:1 c: 0.256 G
MUFA 17:1: 0.07 G
MUFA 18:1: 3.273 G
MUFA 18:1 c: 2.911 G
MUFA 20:1: 0.014 G
Fatty acids, total polyunsaturated: 0.593 G
PUFA 18:2: 0.462 G
PUFA 18:2 n-6 c,c: 0.375 G
PUFA 18:2 CLAs: 0.04 G
PUFA 18:3: 0.019 G
PUFA 18:3 n-3 c,c,c (ALA): 0.019 G
PUFA 20:2 n-6 c,c: 0.003 G
PUFA 20:3: 0.021 G
PUFA 20:4 n-6: 0.021 G
PUFA 20:4: 0.071 G
PUFA 20:5 n-3 (EPA): 0.004 G
PUFA 22:5 n-3 (DPA): 0.013 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.438 G
Fatty acids, total trans-monoenoic: 0.391 G
TFA 16:1 t: 0.03 G
TFA 18:1 t: 0.361 G
TFA 18:2 t not further defined: 0.047 G
Fatty acids, total trans-polyenoic: 0.047 G
Cholesterol: 93 MG
Tryptophan: 0.35 G
Threonine: 1.465 G
Isoleucine: 1.453 G
Leucine: 2.681 G
Lysine: 2.997 G
Methionine: 0.828 G
Cystine: 0.313 G
Phenylalanine: 1.242 G
Tyrosine: 1.164 G
Valine: 1.536 G
Arginine: 2.09 G
Histidine: 1.157 G
Alanine: 1.86 G
Aspartic acid: 3.01 G
Glutamic acid: 5.082 G
Glycine: 1.343 G
Proline: 1.309 G
Serine: 1.265 G
Hydroxyproline: 0.144 G
Beef, loin, tenderloin steak, boneless, separable lean only, trimmed to 0 fat, all grades, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
TENDERLOIN
Water: 72.44 G
Energy: 139 KCAL
Energy: 583 kJ
Protein: 21.94 G
Total lipid (fat): 5.74 G
Ash: 1.11 G
Calcium, Ca: 13 MG
Iron, Fe: 2.5 MG
Magnesium, Mg: 12 MG
Phosphorus, P: 215 MG
Potassium, K: 289 MG
Sodium, Na: 44 MG
Zinc, Zn: 3.26 MG
Copper, Cu: 0.063 MG
Manganese, Mn: 0.007 MG
Selenium, Se: 20.4 UG
Thiamin: 0.053 MG
Riboflavin: 0.318 MG
Niacin: 4.755 MG
Pantothenic acid: 0.354 MG
Vitamin B-6: 0.615 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 55.4 MG
Betaine: 9.4 MG
Vitamin B-12: 3.53 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
Vitamin E (alpha-tocopherol): 0.23 MG
Vitamin D (D2 + D3), International Units: 3 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 1.956 G
SFA 10:0: 0.005 G
SFA 12:0: 0.004 G
SFA 14:0: 0.125 G
SFA 15:0: 0.023 G
SFA 16:0: 1.078 G
SFA 17:0: 0.057 G
SFA 18:0: 0.655 G
SFA 20:0: 0.004 G
SFA 24:0: 0.005 G
Fatty acids, total monounsaturated: 2.122 G
MUFA 14:1: 0.028 G
MUFA 16:1: 0.145 G
MUFA 16:1 c: 0.127 G
MUFA 17:1: 0.039 G
MUFA 18:1: 1.899 G
MUFA 18:1 c: 1.674 G
MUFA 20:1: 0.01 G
Fatty acids, total polyunsaturated: 0.42 G
PUFA 18:2: 0.321 G
PUFA 18:2 n-6 c,c: 0.269 G
PUFA 18:2 CLAs: 0.024 G
PUFA 18:3: 0.012 G
PUFA 18:3 n-3 c,c,c (ALA): 0.012 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.016 G
PUFA 20:4 n-6: 0.016 G
PUFA 20:4: 0.056 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.009 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.271 G
Fatty acids, total trans-monoenoic: 0.243 G
TFA 16:1 t: 0.018 G
TFA 18:1 t: 0.225 G
TFA 18:2 t not further defined: 0.028 G
Fatty acids, total trans-polyenoic: 0.028 G
Cholesterol: 61 MG
Tryptophan: 0.269 G
Threonine: 1.127 G
Isoleucine: 1.118 G
Leucine: 2.063 G
Lysine: 2.305 G
Methionine: 0.637 G
Cystine: 0.241 G
Phenylalanine: 0.955 G
Tyrosine: 0.895 G
Valine: 1.182 G
Arginine: 1.608 G
Histidine: 0.89 G
Alanine: 1.431 G
Aspartic acid: 2.316 G
Glutamic acid: 3.91 G
Glycine: 1.033 G
Proline: 1.007 G
Serine: 0.973 G
Hydroxyproline: 0.111 G
Beef, loin, tenderloin steak, boneless, separable lean only, trimmed to 0 fat, choice, cooked, grilled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
SHORT LOIN
EXTERNAL FAT TRIMMED TO 0 INCH
TENDERLOIN
Water: 60.21 G
Energy: 211 KCAL
Energy: 885 kJ
Protein: 30.45 G
Total lipid (fat): 9.03 G
Ash: 1.39 G
Calcium, Ca: 17 MG
Iron, Fe: 4.12 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 321 MG
Potassium, K: 443 MG
Sodium, Na: 71 MG
Zinc, Zn: 5.65 MG
Copper, Cu: 0.109 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 31.4 UG
Thiamin: 0.071 MG
Riboflavin: 0.5 MG
Niacin: 7.071 MG
Pantothenic acid: 0.471 MG
Vitamin B-6: 0.868 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 73.8 MG
Betaine: 12.6 MG
Vitamin B-12: 5.18 UG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Vitamin A, IU: 5 IU
Vitamin E (alpha-tocopherol): 0.28 MG
Vitamin D (D2 + D3), International Units: 3 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 3.576 G
SFA 10:0: 0.009 G
SFA 12:0: 0.007 G
SFA 14:0: 0.24 G
SFA 15:0: 0.042 G
SFA 16:0: 2.042 G
SFA 17:0: 0.099 G
SFA 18:0: 1.126 G
SFA 20:0: 0.007 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 4.114 G
MUFA 14:1: 0.093 G
MUFA 16:1: 0.321 G
MUFA 16:1 c: 0.289 G
MUFA 17:1: 0.078 G
MUFA 18:1: 3.606 G
MUFA 18:1 c: 3.219 G
MUFA 20:1: 0.016 G
Fatty acids, total polyunsaturated: 0.64 G
PUFA 18:2: 0.502 G
PUFA 18:2 n-6 c,c: 0.406 G
PUFA 18:2 CLAs: 0.043 G
PUFA 18:3: 0.02 G
PUFA 18:3 n-3 c,c,c (ALA): 0.02 G
PUFA 20:2 n-6 c,c: 0.004 G
PUFA 20:3: 0.022 G
PUFA 20:4 n-6: 0.022 G
PUFA 20:4: 0.076 G
PUFA 20:5 n-3 (EPA): 0.004 G
PUFA 22:5 n-3 (DPA): 0.013 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.472 G
Fatty acids, total trans-monoenoic: 0.419 G
TFA 16:1 t: 0.032 G
TFA 18:1 t: 0.387 G
TFA 18:2 t not further defined: 0.053 G
Fatty acids, total trans-polyenoic: 0.053 G
Cholesterol: 93 MG
Tryptophan: 0.342 G
Threonine: 1.421 G
Isoleucine: 1.415 G
Leucine: 2.592 G
Lysine: 2.886 G
Methionine: 0.803 G
Cystine: 0.301 G
Phenylalanine: 1.205 G
Tyrosine: 1.127 G
Valine: 1.497 G
Arginine: 2.019 G
Histidine: 1.107 G
Alanine: 1.805 G
Aspartic acid: 2.909 G
Glutamic acid: 4.933 G
Glycine: 1.301 G
Proline: 1.262 G
Serine: 1.223 G
Hydroxyproline: 0.154 G
Beef, loin, tenderloin steak, boneless, separable lean only, trimmed to 0 fat, choice, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
EXTERNAL FAT TRIMMED TO 0 INCH
TENDERLOIN
Water: 72.04 G
Energy: 143 KCAL
Energy: 597 kJ
Protein: 21.78 G
Total lipid (fat): 6.16 G
Ash: 1.11 G
Calcium, Ca: 13 MG
Iron, Fe: 2.55 MG
Magnesium, Mg: 12 MG
Phosphorus, P: 212 MG
Potassium, K: 284 MG
Sodium, Na: 45 MG
Zinc, Zn: 3.27 MG
Copper, Cu: 0.062 MG
Manganese, Mn: 0.007 MG
Selenium, Se: 19.5 UG
Thiamin: 0.05 MG
Riboflavin: 0.307 MG
Niacin: 4.508 MG
Pantothenic acid: 0.342 MG
Vitamin B-6: 0.61 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 53.5 MG
Betaine: 9.5 MG
Vitamin B-12: 3.4 UG
Retinol: 2 UG
Vitamin E (alpha-tocopherol): 0.24 MG
Vitamin D (D2 + D3), International Units: 3 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 2.123 G
SFA 10:0: 0.005 G
SFA 12:0: 0.004 G
SFA 14:0: 0.136 G
SFA 15:0: 0.025 G
SFA 16:0: 1.183 G
SFA 17:0: 0.063 G
SFA 18:0: 0.698 G
SFA 20:0: 0.004 G
SFA 24:0: 0.005 G
Fatty acids, total monounsaturated: 2.338 G
MUFA 14:1: 0.032 G
MUFA 16:1: 0.163 G
MUFA 16:1 c: 0.143 G
MUFA 17:1: 0.044 G
MUFA 18:1: 2.089 G
MUFA 18:1 c: 1.847 G
MUFA 20:1: 0.011 G
Fatty acids, total polyunsaturated: 0.45 G
PUFA 18:2: 0.346 G
PUFA 18:2 n-6 c,c: 0.29 G
PUFA 18:2 CLAs: 0.025 G
PUFA 18:3: 0.012 G
PUFA 18:3 n-3 c,c,c (ALA): 0.012 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.017 G
PUFA 20:4 n-6: 0.017 G
PUFA 20:4: 0.06 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.009 G
Fatty acids, total trans: 0.292 G
Fatty acids, total trans-monoenoic: 0.261 G
TFA 16:1 t: 0.02 G
TFA 18:1 t: 0.242 G
TFA 18:2 t not further defined: 0.031 G
Fatty acids, total trans-polyenoic: 0.031 G
Cholesterol: 60 MG
Tryptophan: 0.258 G
Threonine: 1.07 G
Isoleucine: 1.064 G
Leucine: 1.95 G
Lysine: 2.172 G
Methionine: 0.604 G
Cystine: 0.227 G
Phenylalanine: 0.907 G
Tyrosine: 0.848 G
Valine: 1.126 G
Arginine: 1.52 G
Histidine: 0.833 G
Alanine: 1.358 G
Aspartic acid: 2.189 G
Glutamic acid: 3.712 G
Glycine: 0.979 G
Proline: 0.95 G
Serine: 0.92 G
Hydroxyproline: 0.11 G
Beef, loin, tenderloin steak, boneless, separable lean only, trimmed to 0 fat, select, cooked, grilled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
SHORT LOIN
EXTERNAL FAT TRIMMED TO 0 INCH
TENDERLOIN
Water: 61.58 G
Energy: 198 KCAL
Energy: 829 kJ
Protein: 31.09 G
Total lipid (fat): 7.25 G
Ash: 1.37 G
Calcium, Ca: 13 MG
Iron, Fe: 3.11 MG
Magnesium, Mg: 14 MG
Phosphorus, P: 265 MG
Potassium, K: 359 MG
Sodium, Na: 55 MG
Zinc, Zn: 3.78 MG
Copper, Cu: 0.099 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 25.9 UG
Thiamin: 0.076 MG
Riboflavin: 0.408 MG
Niacin: 5.87 MG
Pantothenic acid: 0.494 MG
Vitamin B-6: 0.682 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 77.5 MG
Betaine: 12.5 MG
Vitamin B-12: 4.29 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
Vitamin E (alpha-tocopherol): 0.25 MG
Vitamin D (D2 + D3), International Units: 3 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 2.876 G
SFA 10:0: 0.008 G
SFA 12:0: 0.005 G
SFA 14:0: 0.19 G
SFA 15:0: 0.036 G
SFA 16:0: 1.603 G
SFA 17:0: 0.08 G
SFA 18:0: 0.945 G
SFA 20:0: 0.005 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 3.15 G
MUFA 14:1: 0.074 G
MUFA 16:1: 0.232 G
MUFA 16:1 c: 0.207 G
MUFA 17:1: 0.059 G
MUFA 18:1: 2.773 G
MUFA 18:1 c: 2.45 G
MUFA 20:1: 0.012 G
Fatty acids, total polyunsaturated: 0.525 G
PUFA 18:2: 0.404 G
PUFA 18:2 n-6 c,c: 0.329 G
PUFA 18:2 CLAs: 0.036 G
PUFA 18:3: 0.018 G
PUFA 18:3 n-3 c,c,c (ALA): 0.018 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.02 G
PUFA 20:4 n-6: 0.02 G
PUFA 20:4: 0.064 G
PUFA 20:5 n-3 (EPA): 0.004 G
PUFA 22:5 n-3 (DPA): 0.013 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.388 G
Fatty acids, total trans-monoenoic: 0.348 G
TFA 16:1 t: 0.025 G
TFA 18:1 t: 0.323 G
TFA 18:2 t not further defined: 0.039 G
Fatty acids, total trans-polyenoic: 0.039 G
Cholesterol: 93 MG
Tryptophan: 0.366 G
Threonine: 1.563 G
Isoleucine: 1.549 G
Leucine: 2.887 G
Lysine: 3.239 G
Methionine: 0.887 G
Cystine: 0.338 G
Phenylalanine: 1.324 G
Tyrosine: 1.253 G
Valine: 1.633 G
Arginine: 2.253 G
Histidine: 1.267 G
Alanine: 1.986 G
Aspartic acid: 3.239 G
Glutamic acid: 5.436 G
Glycine: 1.436 G
Proline: 1.422 G
Serine: 1.366 G
Hydroxyproline: 0.142 G
Beef, loin, tenderloin steak, boneless, separable lean only, trimmed to 0 fat, select, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
EXTERNAL FAT TRIMMED TO 0 INCH
TENDERLOIN
Water: 73.04 G
Energy: 135 KCAL
Energy: 563 kJ
Protein: 22.16 G
Total lipid (fat): 5.1 G
Ash: 1.1 G
Calcium, Ca: 14 MG
Iron, Fe: 2.48 MG
Magnesium, Mg: 13 MG
Phosphorus, P: 222 MG
Potassium, K: 298 MG
Sodium, Na: 42 MG
Zinc, Zn: 3.37 MG
Copper, Cu: 0.068 MG
Manganese, Mn: 0.008 MG
Selenium, Se: 21.5 UG
Thiamin: 0.057 MG
Riboflavin: 0.335 MG
Niacin: 5.125 MG
Pantothenic acid: 0.371 MG
Vitamin B-6: 0.622 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 58.3 MG
Betaine: 9.4 MG
Vitamin B-12: 3.72 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Vitamin E (alpha-tocopherol): 0.22 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 1.706 G
SFA 10:0: 0.005 G
SFA 12:0: 0.004 G
SFA 14:0: 0.108 G
SFA 15:0: 0.021 G
SFA 16:0: 0.919 G
SFA 17:0: 0.05 G
SFA 18:0: 0.591 G
SFA 20:0: 0.003 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 1.799 G
MUFA 14:1: 0.023 G
MUFA 16:1: 0.118 G
MUFA 16:1 c: 0.102 G
MUFA 17:1: 0.033 G
MUFA 18:1: 1.615 G
MUFA 18:1 c: 1.416 G
MUFA 20:1: 0.009 G
Fatty acids, total polyunsaturated: 0.375 G
PUFA 18:2: 0.283 G
PUFA 18:2 n-6 c,c: 0.236 G
PUFA 18:2 CLAs: 0.022 G
PUFA 18:3: 0.011 G
PUFA 18:3 n-3 c,c,c (ALA): 0.011 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.015 G
PUFA 20:4 n-6: 0.015 G
PUFA 20:4: 0.051 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.009 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.239 G
Fatty acids, total trans-monoenoic: 0.215 G
TFA 16:1 t: 0.016 G
TFA 18:1 t: 0.199 G
TFA 18:2 t not further defined: 0.024 G
Fatty acids, total trans-polyenoic: 0.024 G
Cholesterol: 62 MG
Tryptophan: 0.289 G
Threonine: 1.234 G
Isoleucine: 1.223 G
Leucine: 2.279 G
Lysine: 2.557 G
Methionine: 0.7 G
Cystine: 0.267 G
Phenylalanine: 1.045 G
Tyrosine: 0.989 G
Valine: 1.29 G
Arginine: 1.779 G
Histidine: 1.001 G
Alanine: 1.568 G
Aspartic acid: 2.557 G
Glutamic acid: 4.291 G
Glycine: 1.134 G
Proline: 1.123 G
Serine: 1.078 G
Hydroxyproline: 0.112 G
Beef, loin, top loin steak, boneless, lip off, separable lean and fat, trimmed to 0 fat, all grades, cooked, grilled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SHORT LOIN
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 59.98 G
Energy: 223 KCAL
Energy: 931 kJ
Protein: 28.57 G
Total lipid (fat): 11.15 G
Ash: 1.12 G
Calcium, Ca: 14 MG
Iron, Fe: 3.41 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 265 MG
Potassium, K: 366 MG
Sodium, Na: 59 MG
Zinc, Zn: 4.66 MG
Copper, Cu: 0.09 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 25.9 UG
Thiamin: 0.064 MG
Riboflavin: 0.41 MG
Niacin: 5.813 MG
Pantothenic acid: 0.369 MG
Vitamin B-6: 0.712 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 67.4 MG
Betaine: 9.7 MG
Vitamin B-12: 4.25 UG
Vitamin A, RAE: 7 UG
Retinol: 7 UG
Vitamin A, IU: 22 IU
Vitamin E (alpha-tocopherol): 0.14 MG
Vitamin D (D2 + D3), International Units: 3 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 4.534 G
SFA 10:0: 0.012 G
SFA 12:0: 0.009 G
SFA 14:0: 0.318 G
SFA 15:0: 0.051 G
SFA 16:0: 2.584 G
SFA 17:0: 0.128 G
SFA 18:0: 1.421 G
SFA 20:0: 0.01 G
SFA 24:0: 0.002 G
Fatty acids, total monounsaturated: 5.081 G
MUFA 16:1: 0.387 G
MUFA 16:1 c: 0.353 G
MUFA 17:1: 0.095 G
MUFA 18:1: 4.569 G
MUFA 18:1 c: 4.037 G
MUFA 20:1: 0.03 G
Fatty acids, total polyunsaturated: 0.578 G
PUFA 18:2: 0.478 G
PUFA 18:2 n-6 c,c: 0.359 G
PUFA 18:2 CLAs: 0.059 G
PUFA 18:3: 0.019 G
PUFA 18:3 n-3 c,c,c (ALA): 0.019 G
PUFA 20:2 n-6 c,c: 0.004 G
PUFA 20:3: 0.018 G
PUFA 20:4 n-6: 0.018 G
PUFA 20:4: 0.046 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.011 G
Fatty acids, total trans: 0.626 G
Fatty acids, total trans-monoenoic: 0.567 G
TFA 16:1 t: 0.034 G
TFA 18:1 t: 0.532 G
TFA 18:2 t not further defined: 0.06 G
Fatty acids, total trans-polyenoic: 0.06 G
Cholesterol: 81 MG
Tryptophan: 0.32 G
Threonine: 1.347 G
Isoleucine: 1.331 G
Leucine: 2.463 G
Lysine: 2.737 G
Methionine: 0.773 G
Cystine: 0.291 G
Phenylalanine: 1.146 G
Tyrosine: 1.065 G
Valine: 1.428 G
Arginine: 1.946 G
Histidine: 1.071 G
Alanine: 1.772 G
Aspartic acid: 2.784 G
Glutamic acid: 4.672 G
Glycine: 1.406 G
Proline: 1.282 G
Serine: 1.177 G
Hydroxyproline: 0.197 G
Beef, loin, top loin steak, boneless, lip off, separable lean and fat, trimmed to 0 fat, all grades, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
LOIN
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 68.75 G
Energy: 163 KCAL
Energy: 683 kJ
Protein: 22.43 G
Total lipid (fat): 8.17 G
Ash: 1 G
Calcium, Ca: 15 MG
Iron, Fe: 1.83 MG
Magnesium, Mg: 11 MG
Phosphorus, P: 200 MG
Potassium, K: 273 MG
Sodium, Na: 45 MG
Zinc, Zn: 3.57 MG
Copper, Cu: 0.043 MG
Manganese, Mn: 0.002 MG
Selenium, Se: 20.8 UG
Thiamin: 0.055 MG
Riboflavin: 0.203 MG
Niacin: 6.515 MG
Pantothenic acid: 0.373 MG
Vitamin B-6: 0.563 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 58 MG
Betaine: 9.8 MG
Vitamin B-12: 1.74 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 13 IU
Vitamin E (alpha-tocopherol): 0.22 MG
Vitamin D (D2 + D3), International Units: 3 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 3.478 G
SFA 10:0: 0.007 G
SFA 12:0: 0.007 G
SFA 14:0: 0.234 G
SFA 15:0: 0.04 G
SFA 16:0: 1.972 G
SFA 17:0: 0.097 G
SFA 18:0: 1.111 G
SFA 20:0: 0.006 G
SFA 24:0: 0.005 G
Fatty acids, total monounsaturated: 3.941 G
MUFA 14:1: 0.054 G
MUFA 16:1: 0.297 G
MUFA 16:1 c: 0.273 G
MUFA 17:1: 0.071 G
MUFA 18:1: 3.503 G
MUFA 18:1 c: 3.103 G
MUFA 20:1: 0.017 G
Fatty acids, total polyunsaturated: 0.48 G
PUFA 18:2: 0.393 G
PUFA 18:2 n-6 c,c: 0.306 G
PUFA 18:2 CLAs: 0.039 G
PUFA 18:3: 0.014 G
PUFA 18:3 n-3 c,c,c (ALA): 0.014 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.015 G
PUFA 20:4 n-6: 0.015 G
PUFA 20:4: 0.045 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.009 G
Fatty acids, total trans: 0.473 G
Fatty acids, total trans-monoenoic: 0.424 G
TFA 16:1 t: 0.024 G
TFA 18:1 t: 0.4 G
TFA 18:2 t not further defined: 0.048 G
Fatty acids, total trans-polyenoic: 0.048 G
Cholesterol: 61 MG
Tryptophan: 0.251 G
Threonine: 1.057 G
Isoleucine: 1.045 G
Leucine: 1.933 G
Lysine: 2.148 G
Methionine: 0.607 G
Cystine: 0.228 G
Phenylalanine: 0.9 G
Tyrosine: 0.836 G
Valine: 1.121 G
Arginine: 1.527 G
Histidine: 0.841 G
Alanine: 1.39 G
Aspartic acid: 2.185 G
Glutamic acid: 3.667 G
Glycine: 1.103 G
Proline: 1.006 G
Serine: 0.923 G
Hydroxyproline: 0.153 G
Beef, loin, top loin steak, boneless, lip off, separable lean and fat, trimmed to 0 fat, choice, cooked, grilled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
SHORT LOIN
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 58.83 G
Energy: 233 KCAL
Energy: 976 kJ
Protein: 28.19 G
Total lipid (fat): 12.51 G
Ash: 1.11 G
Calcium, Ca: 14 MG
Iron, Fe: 3.37 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 262 MG
Potassium, K: 361 MG
Sodium, Na: 59 MG
Zinc, Zn: 4.61 MG
Copper, Cu: 0.089 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 25.6 UG
Thiamin: 0.061 MG
Riboflavin: 0.401 MG
Niacin: 5.622 MG
Pantothenic acid: 0.344 MG
Vitamin B-6: 0.714 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 68.2 MG
Betaine: 10 MG
Vitamin B-12: 4.11 UG
Vitamin A, RAE: 7 UG
Retinol: 7 UG
Vitamin A, IU: 22 IU
Vitamin E (alpha-tocopherol): 0.16 MG
Vitamin D (D2 + D3), International Units: 4 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 5.111 G
SFA 10:0: 0.013 G
SFA 12:0: 0.01 G
SFA 14:0: 0.36 G
SFA 15:0: 0.057 G
SFA 16:0: 2.936 G
SFA 17:0: 0.141 G
SFA 18:0: 1.582 G
SFA 20:0: 0.011 G
SFA 24:0: 0.003 G
Fatty acids, total monounsaturated: 5.8 G
MUFA 16:1: 0.445 G
MUFA 16:1 c: 0.407 G
MUFA 17:1: 0.107 G
MUFA 18:1: 5.214 G
MUFA 18:1 c: 4.639 G
MUFA 20:1: 0.034 G
Fatty acids, total polyunsaturated: 0.629 G
PUFA 18:2: 0.525 G
PUFA 18:2 n-6 c,c: 0.393 G
PUFA 18:2 CLAs: 0.066 G
PUFA 18:3: 0.02 G
PUFA 18:3 n-3 c,c,c (ALA): 0.02 G
PUFA 20:2 n-6 c,c: 0.004 G
PUFA 20:3: 0.019 G
PUFA 20:4 n-6: 0.019 G
PUFA 20:4: 0.046 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.012 G
Fatty acids, total trans: 0.679 G
Fatty acids, total trans-monoenoic: 0.613 G
TFA 16:1 t: 0.039 G
TFA 18:1 t: 0.574 G
TFA 18:2 t not further defined: 0.066 G
Fatty acids, total trans-polyenoic: 0.066 G
Cholesterol: 88 MG
Tryptophan: 0.319 G
Threonine: 1.334 G
Isoleucine: 1.322 G
Leucine: 2.43 G
Lysine: 2.69 G
Methionine: 0.767 G
Cystine: 0.287 G
Phenylalanine: 1.135 G
Tyrosine: 1.052 G
Valine: 1.421 G
Arginine: 1.921 G
Histidine: 1.047 G
Alanine: 1.759 G
Aspartic acid: 2.748 G
Glutamic acid: 4.628 G
Glycine: 1.403 G
Proline: 1.268 G
Serine: 1.162 G
Hydroxyproline: 0.194 G
Beef, loin, top loin steak, boneless, lip off, separable lean and fat, trimmed to 0 fat, choice, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
LOIN
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 67.82 G
Energy: 171 KCAL
Energy: 716 kJ
Protein: 22.19 G
Total lipid (fat): 9.16 G
Ash: 0.98 G
Calcium, Ca: 15 MG
Iron, Fe: 1.91 MG
Magnesium, Mg: 11 MG
Phosphorus, P: 198 MG
Potassium, K: 271 MG
Sodium, Na: 45 MG
Zinc, Zn: 3.62 MG
Copper, Cu: 0.041 MG
Manganese, Mn: 0.002 MG
Selenium, Se: 20.2 UG
Thiamin: 0.052 MG
Riboflavin: 0.197 MG
Niacin: 6.681 MG
Pantothenic acid: 0.361 MG
Vitamin B-6: 0.57 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 56 MG
Betaine: 9.8 MG
Vitamin B-12: 1.67 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 13 IU
Vitamin E (alpha-tocopherol): 0.24 MG
Vitamin D (D2 + D3), International Units: 3 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 3.79 G
SFA 10:0: 0.008 G
SFA 12:0: 0.008 G
SFA 14:0: 0.257 G
SFA 15:0: 0.042 G
SFA 16:0: 2.155 G
SFA 17:0: 0.105 G
SFA 18:0: 1.203 G
SFA 20:0: 0.006 G
SFA 24:0: 0.005 G
Fatty acids, total monounsaturated: 4.328 G
MUFA 14:1: 0.063 G
MUFA 16:1: 0.329 G
MUFA 16:1 c: 0.304 G
MUFA 17:1: 0.079 G
MUFA 18:1: 3.84 G
MUFA 18:1 c: 3.411 G
MUFA 20:1: 0.019 G
Fatty acids, total polyunsaturated: 0.505 G
PUFA 18:2: 0.412 G
PUFA 18:2 n-6 c,c: 0.322 G
PUFA 18:2 CLAs: 0.041 G
PUFA 18:3: 0.015 G
PUFA 18:3 n-3 c,c,c (ALA): 0.015 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.015 G
PUFA 20:4 n-6: 0.015 G
PUFA 20:4: 0.049 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.009 G
Fatty acids, total trans: 0.503 G
Fatty acids, total trans-monoenoic: 0.454 G
TFA 16:1 t: 0.025 G
TFA 18:1 t: 0.429 G
TFA 18:2 t not further defined: 0.049 G
Fatty acids, total trans-polyenoic: 0.049 G
Cholesterol: 59 MG
Tryptophan: 0.249 G
Threonine: 1.04 G
Isoleucine: 1.031 G
Leucine: 1.895 G
Lysine: 2.098 G
Methionine: 0.598 G
Cystine: 0.223 G
Phenylalanine: 0.885 G
Tyrosine: 0.821 G
Valine: 1.108 G
Arginine: 1.498 G
Histidine: 0.817 G
Alanine: 1.372 G
Aspartic acid: 2.143 G
Glutamic acid: 3.609 G
Glycine: 1.094 G
Proline: 0.989 G
Serine: 0.906 G
Hydroxyproline: 0.152 G
Beef, loin, top loin steak, boneless, lip off, separable lean and fat, trimmed to 0 fat, select, cooked, grilled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
SHORT LOIN
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 61.71 G
Energy: 207 KCAL
Energy: 865 kJ
Protein: 29.16 G
Total lipid (fat): 9.12 G
Ash: 1.14 G
Calcium, Ca: 14 MG
Iron, Fe: 3.23 MG
Magnesium, Mg: 15 MG
Phosphorus, P: 274 MG
Potassium, K: 371 MG
Sodium, Na: 57 MG
Zinc, Zn: 3.91 MG
Copper, Cu: 0.103 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 26.8 UG
Thiamin: 0.067 MG
Riboflavin: 0.425 MG
Niacin: 6.133 MG
Pantothenic acid: 0.408 MG
Vitamin B-6: 0.712 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 66.5 MG
Betaine: 9.1 MG
Vitamin B-12: 4.48 UG
Vitamin A, RAE: 6 UG
Retinol: 6 UG
Vitamin A, IU: 21 IU
Vitamin E (alpha-tocopherol): 0.08 MG
Vitamin D (D2 + D3), International Units: 3 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 3.667 G
SFA 10:0: 0.01 G
SFA 12:0: 0.007 G
SFA 14:0: 0.255 G
SFA 15:0: 0.043 G
SFA 16:0: 2.056 G
SFA 17:0: 0.108 G
SFA 18:0: 1.179 G
SFA 20:0: 0.009 G
SFA 24:0: 0.002 G
Fatty acids, total monounsaturated: 4.002 G
MUFA 16:1: 0.301 G
MUFA 16:1 c: 0.272 G
MUFA 17:1: 0.076 G
MUFA 18:1: 3.603 G
MUFA 18:1 c: 3.134 G
MUFA 20:1: 0.023 G
Fatty acids, total polyunsaturated: 0.502 G
PUFA 18:2: 0.409 G
PUFA 18:2 n-6 c,c: 0.31 G
PUFA 18:2 CLAs: 0.049 G
PUFA 18:3: 0.016 G
PUFA 18:3 n-3 c,c,c (ALA): 0.016 G
PUFA 20:2 n-6 c,c: 0.003 G
PUFA 20:3: 0.016 G
PUFA 20:4 n-6: 0.016 G
PUFA 20:4: 0.045 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.01 G
Fatty acids, total trans: 0.548 G
Fatty acids, total trans-monoenoic: 0.497 G
TFA 16:1 t: 0.028 G
TFA 18:1 t: 0.469 G
TFA 18:2 t not further defined: 0.051 G
Fatty acids, total trans-polyenoic: 0.051 G
Cholesterol: 85 MG
Tryptophan: 0.328 G
Threonine: 1.407 G
Isoleucine: 1.39 G
Leucine: 2.595 G
Lysine: 2.897 G
Methionine: 0.809 G
Cystine: 0.307 G
Phenylalanine: 1.195 G
Tyrosine: 1.123 G
Valine: 1.485 G
Arginine: 2.049 G
Histidine: 1.146 G
Alanine: 1.843 G
Aspartic acid: 2.929 G
Glutamic acid: 4.892 G
Glycine: 1.45 G
Proline: 1.352 G
Serine: 1.241 G
Hydroxyproline: 0.2 G
Beef, loin, top loin steak, boneless, lip off, separable lean and fat, trimmed to 0 fat, select, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
LOIN
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 70.15 G
Energy: 151 KCAL
Energy: 633 kJ
Protein: 22.79 G
Total lipid (fat): 6.67 G
Ash: 1.02 G
Calcium, Ca: 14 MG
Iron, Fe: 1.73 MG
Magnesium, Mg: 12 MG
Phosphorus, P: 204 MG
Potassium, K: 279 MG
Sodium, Na: 46 MG
Zinc, Zn: 3.52 MG
Copper, Cu: 0.044 MG
Manganese, Mn: 0.002 MG
Selenium, Se: 21.4 UG
Thiamin: 0.059 MG
Riboflavin: 0.213 MG
Niacin: 6.267 MG
Pantothenic acid: 0.391 MG
Vitamin B-6: 0.552 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 61 MG
Betaine: 9.9 MG
Vitamin B-12: 1.85 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 13 IU
Vitamin E (alpha-tocopherol): 0.2 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 2.91 G
SFA 10:0: 0.006 G
SFA 12:0: 0.006 G
SFA 14:0: 0.192 G
SFA 15:0: 0.035 G
SFA 16:0: 1.641 G
SFA 17:0: 0.082 G
SFA 18:0: 0.939 G
SFA 20:0: 0.005 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 3.25 G
MUFA 14:1: 0.039 G
MUFA 16:1: 0.241 G
MUFA 16:1 c: 0.218 G
MUFA 17:1: 0.058 G
MUFA 18:1: 2.898 G
MUFA 18:1 c: 2.553 G
MUFA 20:1: 0.015 G
Fatty acids, total polyunsaturated: 0.42 G
PUFA 18:2: 0.345 G
PUFA 18:2 n-6 c,c: 0.267 G
PUFA 18:2 CLAs: 0.034 G
PUFA 18:3: 0.012 G
PUFA 18:3 n-3 c,c,c (ALA): 0.012 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.014 G
PUFA 20:4 n-6: 0.014 G
PUFA 20:4: 0.038 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.009 G
Fatty acids, total trans: 0.412 G
Fatty acids, total trans-monoenoic: 0.367 G
TFA 16:1 t: 0.022 G
TFA 18:1 t: 0.345 G
TFA 18:2 t not further defined: 0.044 G
Fatty acids, total trans-polyenoic: 0.047 G
Cholesterol: 63 MG
Tryptophan: 0.255 G
Threonine: 1.094 G
Isoleucine: 1.081 G
Leucine: 2.019 G
Lysine: 2.253 G
Methionine: 0.63 G
Cystine: 0.239 G
Phenylalanine: 0.93 G
Tyrosine: 0.874 G
Valine: 1.155 G
Arginine: 1.594 G
Histidine: 0.891 G
Alanine: 1.434 G
Aspartic acid: 2.279 G
Glutamic acid: 3.805 G
Glycine: 1.128 G
Proline: 1.051 G
Serine: 0.966 G
Hydroxyproline: 0.156 G
Beef, loin, top loin steak, boneless, lip off, separable lean only, trimmed to 0 fat, all grades, cooked, grilled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
GRADE OF MEAT NOT KNOWN
SHORT LOIN
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 61.74 G
Energy: 202 KCAL
Energy: 845 kJ
Protein: 29.53 G
Total lipid (fat): 8.41 G
Ash: 1.15 G
Calcium, Ca: 14 MG
Iron, Fe: 3.47 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 275 MG
Potassium, K: 376 MG
Sodium, Na: 61 MG
Zinc, Zn: 4.52 MG
Copper, Cu: 0.098 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 27 UG
Thiamin: 0.071 MG
Riboflavin: 0.424 MG
Niacin: 5.996 MG
Pantothenic acid: 0.476 MG
Vitamin B-6: 0.736 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 74.6 MG
Betaine: 12.7 MG
Vitamin B-12: 4.39 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
Vitamin E (alpha-tocopherol): 0.33 MG
Vitamin D (D2 + D3), International Units: 3 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 3.413 G
SFA 10:0: 0.011 G
SFA 12:0: 0.007 G
SFA 14:0: 0.236 G
SFA 15:0: 0.037 G
SFA 16:0: 1.99 G
SFA 17:0: 0.097 G
SFA 18:0: 1.026 G
SFA 20:0: 0.008 G
SFA 24:0: 0.002 G
Fatty acids, total monounsaturated: 3.875 G
MUFA 16:1: 0.29 G
MUFA 16:1 c: 0.264 G
MUFA 17:1: 0.073 G
MUFA 18:1: 3.489 G
MUFA 18:1 c: 3.122 G
MUFA 20:1: 0.023 G
Fatty acids, total polyunsaturated: 0.479 G
PUFA 18:2: 0.386 G
PUFA 18:2 n-6 c,c: 0.299 G
PUFA 18:2 CLAs: 0.044 G
PUFA 18:3: 0.014 G
PUFA 18:3 n-3 c,c,c (ALA): 0.014 G
PUFA 20:2 n-6 c,c: 0.003 G
PUFA 20:3: 0.016 G
PUFA 20:4 n-6: 0.016 G
PUFA 20:4: 0.046 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.011 G
Fatty acids, total trans: 0.437 G
Fatty acids, total trans-monoenoic: 0.394 G
TFA 16:1 t: 0.026 G
TFA 18:1 t: 0.368 G
TFA 18:2 t not further defined: 0.043 G
Fatty acids, total trans-polyenoic: 0.043 G
Cholesterol: 91 MG
Tryptophan: 0.362 G
Threonine: 1.517 G
Isoleucine: 1.505 G
Leucine: 2.777 G
Lysine: 3.103 G
Methionine: 0.857 G
Cystine: 0.324 G
Phenylalanine: 1.286 G
Tyrosine: 1.205 G
Valine: 1.591 G
Arginine: 2.165 G
Histidine: 1.198 G
Alanine: 1.927 G
Aspartic acid: 3.118 G
Glutamic acid: 5.264 G
Glycine: 1.391 G
Proline: 1.355 G
Serine: 1.31 G
Hydroxyproline: 0.149 G
Beef, loin, top loin steak, boneless, lip off, separable lean only, trimmed to 0 fat, all grades, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
LOIN
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 70.63 G
Energy: 143 KCAL
Energy: 600 kJ
Protein: 23.07 G
Total lipid (fat): 5.67 G
Ash: 1.02 G
Calcium, Ca: 15 MG
Iron, Fe: 1.84 MG
Magnesium, Mg: 12 MG
Phosphorus, P: 207 MG
Potassium, K: 284 MG
Sodium, Na: 46 MG
Zinc, Zn: 3.72 MG
Copper, Cu: 0.044 MG
Manganese, Mn: 0.002 MG
Selenium, Se: 21.5 UG
Thiamin: 0.056 MG
Riboflavin: 0.211 MG
Niacin: 6.742 MG
Pantothenic acid: 0.372 MG
Vitamin B-6: 0.578 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 58.3 MG
Betaine: 9.9 MG
Vitamin B-12: 1.78 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Vitamin E (alpha-tocopherol): 0.22 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 2.345 G
SFA 10:0: 0.006 G
SFA 12:0: 0.005 G
SFA 14:0: 0.152 G
SFA 15:0: 0.026 G
SFA 16:0: 1.36 G
SFA 17:0: 0.065 G
SFA 18:0: 0.723 G
SFA 20:0: 0.004 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 2.711 G
MUFA 14:1: 0.031 G
MUFA 16:1: 0.2 G
MUFA 16:1 c: 0.184 G
MUFA 17:1: 0.05 G
MUFA 18:1: 2.42 G
MUFA 18:1 c: 2.168 G
MUFA 20:1: 0.01 G
Fatty acids, total polyunsaturated: 0.381 G
PUFA 18:2: 0.3 G
PUFA 18:2 n-6 c,c: 0.247 G
PUFA 18:2 CLAs: 0.022 G
PUFA 18:3: 0.009 G
PUFA 18:3 n-3 c,c,c (ALA): 0.009 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:3: 0.014 G
PUFA 20:4 n-6: 0.014 G
PUFA 20:4: 0.046 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.008 G
Fatty acids, total trans: 0.299 G
Fatty acids, total trans-monoenoic: 0.267 G
TFA 16:1 t: 0.016 G
TFA 18:1 t: 0.252 G
TFA 18:2 t not further defined: 0.032 G
Fatty acids, total trans-polyenoic: 0.032 G
Cholesterol: 60 MG
Tryptophan: 0.283 G
Threonine: 1.186 G
Isoleucine: 1.176 G
Leucine: 2.17 G
Lysine: 2.425 G
Methionine: 0.67 G
Cystine: 0.253 G
Phenylalanine: 1.005 G
Tyrosine: 0.942 G
Valine: 1.243 G
Arginine: 1.692 G
Histidine: 0.936 G
Alanine: 1.506 G
Aspartic acid: 2.436 G
Glutamic acid: 4.113 G
Glycine: 1.087 G
Proline: 1.059 G
Serine: 1.024 G
Hydroxyproline: 0.117 G
Beef, loin, top loin steak, boneless, lip off, separable lean only, trimmed to 0 fat, choice, cooked, grilled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
LOIN
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 60.74 G
Energy: 211 KCAL
Energy: 882 kJ
Protein: 29.22 G
Total lipid (fat): 9.52 G
Ash: 1.14 G
Calcium, Ca: 14 MG
Iron, Fe: 3.38 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 268 MG
Potassium, K: 367 MG
Sodium, Na: 59 MG
Zinc, Zn: 4.41 MG
Copper, Cu: 0.096 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 26.3 UG
Thiamin: 0.067 MG
Riboflavin: 0.415 MG
Niacin: 5.871 MG
Pantothenic acid: 0.454 MG
Vitamin B-6: 0.721 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 71 MG
Betaine: 12.6 MG
Vitamin B-12: 4.3 UG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Vitamin A, IU: 4 IU
Vitamin E (alpha-tocopherol): 0.29 MG
Vitamin D (D2 + D3), International Units: 3 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 3.899 G
SFA 10:0: 0.012 G
SFA 12:0: 0.008 G
SFA 14:0: 0.271 G
SFA 15:0: 0.042 G
SFA 16:0: 2.295 G
SFA 17:0: 0.107 G
SFA 18:0: 1.153 G
SFA 20:0: 0.009 G
SFA 24:0: 0.002 G
Fatty acids, total monounsaturated: 4.499 G
MUFA 16:1: 0.34 G
MUFA 16:1 c: 0.311 G
MUFA 17:1: 0.084 G
MUFA 18:1: 4.048 G
MUFA 18:1 c: 3.654 G
MUFA 20:1: 0.027 G
Fatty acids, total polyunsaturated: 0.522 G
PUFA 18:2: 0.425 G
PUFA 18:2 n-6 c,c: 0.327 G
PUFA 18:2 CLAs: 0.049 G
PUFA 18:3: 0.015 G
PUFA 18:3 n-3 c,c,c (ALA): 0.015 G
PUFA 20:2 n-6 c,c: 0.003 G
PUFA 20:3: 0.017 G
PUFA 20:4 n-6: 0.017 G
PUFA 20:4: 0.047 G
PUFA 20:5 n-3 (EPA): 0.004 G
PUFA 22:5 n-3 (DPA): 0.012 G
Fatty acids, total trans: 0.472 G
Fatty acids, total trans-monoenoic: 0.424 G
TFA 16:1 t: 0.03 G
TFA 18:1 t: 0.394 G
TFA 18:2 t not further defined: 0.048 G
Fatty acids, total trans-polyenoic: 0.048 G
Cholesterol: 87 MG
Tryptophan: 0.342 G
Threonine: 1.42 G
Isoleucine: 1.413 G
Leucine: 2.589 G
Lysine: 2.883 G
Methionine: 0.802 G
Cystine: 0.301 G
Phenylalanine: 1.203 G
Tyrosine: 1.126 G
Valine: 1.495 G
Arginine: 2.017 G
Histidine: 1.105 G
Alanine: 1.803 G
Aspartic acid: 2.906 G
Glutamic acid: 4.927 G
Glycine: 1.299 G
Proline: 1.26 G
Serine: 1.222 G
Hydroxyproline: 0.146 G
Beef, loin, top loin steak, boneless, lip off, separable lean only, trimmed to 0 fat, choice, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
LOIN
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 69.94 G
Energy: 149 KCAL
Energy: 622 kJ
Protein: 22.93 G
Total lipid (fat): 6.34 G
Ash: 1.01 G
Calcium, Ca: 15 MG
Iron, Fe: 1.93 MG
Magnesium, Mg: 11 MG
Phosphorus, P: 205 MG
Potassium, K: 283 MG
Sodium, Na: 46 MG
Zinc, Zn: 3.79 MG
Copper, Cu: 0.042 MG
Manganese, Mn: 0.002 MG
Selenium, Se: 21 UG
Thiamin: 0.053 MG
Riboflavin: 0.205 MG
Niacin: 6.947 MG
Pantothenic acid: 0.36 MG
Vitamin B-6: 0.589 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 56.3 MG
Betaine: 10 MG
Vitamin B-12: 1.71 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
Vitamin E (alpha-tocopherol): 0.24 MG
Vitamin D (D2 + D3), International Units: 3 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 2.515 G
SFA 10:0: 0.006 G
SFA 12:0: 0.006 G
SFA 14:0: 0.164 G
SFA 15:0: 0.026 G
SFA 16:0: 1.467 G
SFA 17:0: 0.07 G
SFA 18:0: 0.766 G
SFA 20:0: 0.004 G
SFA 24:0: 0.005 G
Fatty acids, total monounsaturated: 2.948 G
MUFA 14:1: 0.038 G
MUFA 16:1: 0.221 G
MUFA 16:1 c: 0.205 G
MUFA 17:1: 0.054 G
MUFA 18:1: 2.625 G
MUFA 18:1 c: 2.363 G
MUFA 20:1: 0.01 G
Fatty acids, total polyunsaturated: 0.393 G
PUFA 18:2: 0.309 G
PUFA 18:2 n-6 c,c: 0.257 G
PUFA 18:2 CLAs: 0.022 G
PUFA 18:3: 0.009 G
PUFA 18:3 n-3 c,c,c (ALA): 0.009 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:3: 0.013 G
PUFA 20:4 n-6: 0.013 G
PUFA 20:4: 0.049 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.008 G
Fatty acids, total trans: 0.307 G
Fatty acids, total trans-monoenoic: 0.277 G
TFA 16:1 t: 0.015 G
TFA 18:1 t: 0.262 G
TFA 18:2 t not further defined: 0.03 G
Fatty acids, total trans-polyenoic: 0.03 G
Cholesterol: 58 MG
Tryptophan: 0.271 G
Threonine: 1.126 G
Isoleucine: 1.12 G
Leucine: 2.053 G
Lysine: 2.286 G
Methionine: 0.636 G
Cystine: 0.239 G
Phenylalanine: 0.954 G
Tyrosine: 0.893 G
Valine: 1.185 G
Arginine: 1.599 G
Histidine: 0.876 G
Alanine: 1.429 G
Aspartic acid: 2.304 G
Glutamic acid: 3.907 G
Glycine: 1.03 G
Proline: 0.999 G
Serine: 0.969 G
Hydroxyproline: 0.116 G
Beef, loin, top loin steak, boneless, lip off, separable lean only, trimmed to 0 fat, select, cooked, grilled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
LOIN
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 63.25 G
Energy: 189 KCAL
Energy: 790 kJ
Protein: 29.99 G
Total lipid (fat): 6.74 G
Ash: 1.17 G
Calcium, Ca: 14 MG
Iron, Fe: 3.25 MG
Magnesium, Mg: 15 MG
Phosphorus, P: 277 MG
Potassium, K: 375 MG
Sodium, Na: 58 MG
Zinc, Zn: 3.95 MG
Copper, Cu: 0.104 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 27.1 UG
Thiamin: 0.076 MG
Riboflavin: 0.43 MG
Niacin: 6.187 MG
Pantothenic acid: 0.495 MG
Vitamin B-6: 0.719 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 77.8 MG
Betaine: 12.5 MG
Vitamin B-12: 4.52 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
Vitamin E (alpha-tocopherol): 0.22 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 2.685 G
SFA 10:0: 0.009 G
SFA 12:0: 0.006 G
SFA 14:0: 0.183 G
SFA 15:0: 0.031 G
SFA 16:0: 1.531 G
SFA 17:0: 0.081 G
SFA 18:0: 0.836 G
SFA 20:0: 0.007 G
SFA 24:0: 0.002 G
Fatty acids, total monounsaturated: 2.94 G
MUFA 16:1: 0.215 G
MUFA 16:1 c: 0.194 G
MUFA 17:1: 0.057 G
MUFA 18:1: 2.651 G
MUFA 18:1 c: 2.324 G
MUFA 20:1: 0.017 G
Fatty acids, total polyunsaturated: 0.415 G
PUFA 18:2: 0.328 G
PUFA 18:2 n-6 c,c: 0.256 G
PUFA 18:2 CLAs: 0.035 G
PUFA 18:3: 0.012 G
PUFA 18:3 n-3 c,c,c (ALA): 0.012 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.015 G
PUFA 20:4 n-6: 0.015 G
PUFA 20:4: 0.045 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.01 G
Fatty acids, total trans: 0.385 G
Fatty acids, total trans-monoenoic: 0.348 G
TFA 16:1 t: 0.021 G
TFA 18:1 t: 0.328 G
TFA 18:2 t not further defined: 0.037 G
Fatty acids, total trans-polyenoic: 0.037 G
Cholesterol: 86 MG
Tryptophan: 0.386 G
Threonine: 1.647 G
Isoleucine: 1.633 G
Leucine: 3.043 G
Lysine: 3.414 G
Methionine: 0.935 G
Cystine: 0.356 G
Phenylalanine: 1.395 G
Tyrosine: 1.321 G
Valine: 1.722 G
Arginine: 2.375 G
Histidine: 1.336 G
Alanine: 2.093 G
Aspartic acid: 3.414 G
Glutamic acid: 5.729 G
Glycine: 1.514 G
Proline: 1.499 G
Serine: 1.44 G
Hydroxyproline: 0.149 G
Beef, loin, top loin steak, boneless, lip off, separable lean only, trimmed to 0 fat, select, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
LOIN
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 71.68 G
Energy: 135 KCAL
Energy: 565 kJ
Protein: 23.3 G
Total lipid (fat): 4.66 G
Ash: 1.04 G
Calcium, Ca: 14 MG
Iron, Fe: 1.73 MG
Magnesium, Mg: 12 MG
Phosphorus, P: 210 MG
Potassium, K: 288 MG
Sodium, Na: 47 MG
Zinc, Zn: 3.64 MG
Copper, Cu: 0.045 MG
Manganese, Mn: 0.002 MG
Selenium, Se: 22 UG
Thiamin: 0.06 MG
Riboflavin: 0.22 MG
Niacin: 6.435 MG
Pantothenic acid: 0.39 MG
Vitamin B-6: 0.563 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 61.3 MG
Betaine: 9.9 MG
Vitamin B-12: 1.88 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Vitamin E (alpha-tocopherol): 0.2 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 1.824 G
SFA 10:0: 0.005 G
SFA 12:0: 0.004 G
SFA 14:0: 0.115 G
SFA 15:0: 0.022 G
SFA 16:0: 1.046 G
SFA 17:0: 0.052 G
SFA 18:0: 0.574 G
SFA 20:0: 0.003 G
SFA 24:0: 0.003 G
Fatty acids, total monounsaturated: 2.055 G
MUFA 14:1: 0.018 G
MUFA 16:1: 0.147 G
MUFA 16:1 c: 0.133 G
MUFA 17:1: 0.037 G
MUFA 18:1: 1.844 G
MUFA 18:1 c: 1.637 G
MUFA 20:1: 0.008 G
Fatty acids, total polyunsaturated: 0.317 G
PUFA 18:2: 0.252 G
PUFA 18:2 n-6 c,c: 0.203 G
PUFA 18:2 CLAs: 0.019 G
PUFA 18:3: 0.007 G
PUFA 18:3 n-3 c,c,c (ALA): 0.007 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:3: 0.012 G
PUFA 20:4 n-6: 0.012 G
PUFA 20:4: 0.035 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.008 G
Fatty acids, total trans: 0.25 G
Fatty acids, total trans-monoenoic: 0.221 G
TFA 16:1 t: 0.014 G
TFA 18:1 t: 0.207 G
TFA 18:2 t not further defined: 0.029 G
Fatty acids, total trans-polyenoic: 0.029 G
Cholesterol: 62 MG
Tryptophan: 0.304 G
Threonine: 1.297 G
Isoleucine: 1.285 G
Leucine: 2.396 G
Lysine: 2.688 G
Methionine: 0.736 G
Cystine: 0.28 G
Phenylalanine: 1.098 G
Tyrosine: 1.04 G
Valine: 1.356 G
Arginine: 1.87 G
Histidine: 1.052 G
Alanine: 1.648 G
Aspartic acid: 2.688 G
Glutamic acid: 4.511 G
Glycine: 1.192 G
Proline: 1.18 G
Serine: 1.134 G
Hydroxyproline: 0.118 G
Beef, loin, top loin steak, boneless, lip-on, separable lean and fat, trimmed to 1/8 fat, all grades, cooked, grilled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
HEAT-TREATED
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
LOIN
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 55.99 G
Energy: 264 KCAL
Energy: 1104 kJ
Protein: 26.18 G
Total lipid (fat): 17.69 G
Ash: 1.06 G
Calcium, Ca: 14 MG
Iron, Fe: 2.48 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 216 MG
Potassium, K: 265 MG
Sodium, Na: 52 MG
Zinc, Zn: 4.16 MG
Copper, Cu: 0.067 MG
Manganese, Mn: 0.003 MG
Selenium, Se: 24.8 UG
Thiamin: 0.058 MG
Riboflavin: 0.2 MG
Niacin: 6.644 MG
Pantothenic acid: 0.338 MG
Vitamin B-6: 0.65 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 61.8 MG
Betaine: 8.8 MG
Vitamin B-12: 1.88 UG
Vitamin E (alpha-tocopherol): 0.23 MG
Vitamin D (D2 + D3), International Units: 5 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 6.925 G
SFA 10:0: 0.012 G
SFA 12:0: 0.013 G
SFA 14:0: 0.483 G
SFA 15:0: 0.076 G
SFA 16:0: 3.842 G
SFA 17:0: 0.195 G
SFA 18:0: 2.288 G
SFA 20:0: 0.012 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 7.883 G
MUFA 14:1: 0.124 G
MUFA 16:1: 0.609 G
MUFA 16:1 c: 0.56 G
MUFA 17:1: 0.146 G
MUFA 18:1: 6.965 G
MUFA 18:1 c: 6.068 G
MUFA 20:1: 0.039 G
Fatty acids, total polyunsaturated: 0.813 G
PUFA 18:2: 0.695 G
PUFA 18:2 n-6 c,c: 0.516 G
PUFA 18:2 CLAs: 0.085 G
PUFA 18:3: 0.027 G
PUFA 18:3 n-3 c,c,c (ALA): 0.027 G
PUFA 20:2 n-6 c,c: 0.005 G
PUFA 20:3: 0.02 G
PUFA 20:4 n-6: 0.02 G
PUFA 20:4: 0.051 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.012 G
Fatty acids, total trans: 1.04 G
Fatty acids, total trans-monoenoic: 0.946 G
TFA 16:1 t: 0.048 G
TFA 18:1 t: 0.897 G
TFA 18:2 t not further defined: 0.094 G
Fatty acids, total trans-polyenoic: 0.094 G
Cholesterol: 81 MG
Tryptophan: 0.293 G
Threonine: 1.234 G
Isoleucine: 1.22 G
Leucine: 2.257 G
Lysine: 2.508 G
Methionine: 0.708 G
Cystine: 0.267 G
Phenylalanine: 1.05 G
Tyrosine: 0.976 G
Valine: 1.309 G
Arginine: 1.783 G
Histidine: 0.981 G
Alanine: 1.623 G
Aspartic acid: 2.551 G
Glutamic acid: 4.281 G
Glycine: 1.288 G
Proline: 1.175 G
Serine: 1.078 G
Hydroxyproline: 0.179 G
Beef, loin, top loin steak, boneless, lip-on, separable lean and fat, trimmed to 1/8 fat, all grades, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
LOIN
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 65.33 G
Energy: 199 KCAL
Energy: 834 kJ
Protein: 21.29 G
Total lipid (fat): 12.68 G
Ash: 0.95 G
Calcium, Ca: 16 MG
Iron, Fe: 1.8 MG
Magnesium, Mg: 11 MG
Phosphorus, P: 188 MG
Potassium, K: 254 MG
Sodium, Na: 44 MG
Zinc, Zn: 3.29 MG
Copper, Cu: 0.04 MG
Manganese, Mn: 0.002 MG
Selenium, Se: 19.5 UG
Thiamin: 0.052 MG
Riboflavin: 0.189 MG
Niacin: 6.123 MG
Pantothenic acid: 0.354 MG
Vitamin B-6: 0.535 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 55 MG
Betaine: 9.3 MG
Vitamin B-12: 1.69 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 14 IU
Vitamin E (alpha-tocopherol): 0.21 MG
Vitamin D (D2 + D3), International Units: 4 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 5.491 G
SFA 10:0: 0.01 G
SFA 12:0: 0.011 G
SFA 14:0: 0.381 G
SFA 15:0: 0.066 G
SFA 16:0: 3.066 G
SFA 17:0: 0.153 G
SFA 18:0: 1.791 G
SFA 20:0: 0.01 G
SFA 24:0: 0.005 G
Fatty acids, total monounsaturated: 6.204 G
MUFA 14:1: 0.099 G
MUFA 16:1: 0.483 G
MUFA 16:1 c: 0.445 G
MUFA 17:1: 0.114 G
MUFA 18:1: 5.477 G
MUFA 18:1 c: 4.811 G
MUFA 20:1: 0.03 G
Fatty acids, total polyunsaturated: 0.657 G
PUFA 18:2: 0.557 G
PUFA 18:2 n-6 c,c: 0.409 G
PUFA 18:2 CLAs: 0.07 G
PUFA 18:3: 0.022 G
PUFA 18:3 n-3 c,c,c (ALA): 0.022 G
PUFA 20:2 n-6 c,c: 0.004 G
PUFA 20:3: 0.017 G
PUFA 20:4 n-6: 0.017 G
PUFA 20:4: 0.045 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.01 G
Fatty acids, total trans: 0.782 G
Fatty acids, total trans-monoenoic: 0.704 G
TFA 16:1 t: 0.038 G
TFA 18:1 t: 0.666 G
TFA 18:2 t not further defined: 0.078 G
Fatty acids, total trans-polyenoic: 0.078 G
Cholesterol: 62 MG
Tryptophan: 0.238 G
Threonine: 1.004 G
Isoleucine: 0.992 G
Leucine: 1.835 G
Lysine: 2.04 G
Methionine: 0.576 G
Cystine: 0.217 G
Phenylalanine: 0.854 G
Tyrosine: 0.793 G
Valine: 1.064 G
Arginine: 1.45 G
Histidine: 0.798 G
Alanine: 1.32 G
Aspartic acid: 2.075 G
Glutamic acid: 3.481 G
Glycine: 1.048 G
Proline: 0.955 G
Serine: 0.877 G
Hydroxyproline: 0.145 G
Beef, loin, top loin steak, boneless, lip-on, separable lean and fat, trimmed to 1/8 fat, choice, cooked, grilled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
HEAT-TREATED
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
LOIN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 54.87 G
Energy: 275 KCAL
Energy: 1152 kJ
Protein: 25.69 G
Total lipid (fat): 19.19 G
Ash: 1.04 G
Calcium, Ca: 14 MG
Iron, Fe: 2.47 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 212 MG
Potassium, K: 259 MG
Sodium, Na: 54 MG
Zinc, Zn: 4.1 MG
Copper, Cu: 0.064 MG
Manganese, Mn: 0.003 MG
Selenium, Se: 24 UG
Thiamin: 0.056 MG
Riboflavin: 0.191 MG
Niacin: 6.734 MG
Pantothenic acid: 0.314 MG
Vitamin B-6: 0.642 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 62.2 MG
Betaine: 9.1 MG
Vitamin B-12: 1.81 UG
Vitamin A, RAE: 7 UG
Retinol: 7 UG
Vitamin A, IU: 24 IU
Vitamin E (alpha-tocopherol): 0.24 MG
Vitamin D (D2 + D3), International Units: 6 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 7.505 G
SFA 10:0: 0.014 G
SFA 12:0: 0.014 G
SFA 14:0: 0.525 G
SFA 15:0: 0.087 G
SFA 16:0: 4.183 G
SFA 17:0: 0.211 G
SFA 18:0: 2.455 G
SFA 20:0: 0.012 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 8.59 G
MUFA 14:1: 0.135 G
MUFA 16:1: 0.668 G
MUFA 16:1 c: 0.616 G
MUFA 17:1: 0.159 G
MUFA 18:1: 7.589 G
MUFA 18:1 c: 6.63 G
MUFA 20:1: 0.04 G
Fatty acids, total polyunsaturated: 0.862 G
PUFA 18:2: 0.744 G
PUFA 18:2 n-6 c,c: 0.55 G
PUFA 18:2 CLAs: 0.091 G
PUFA 18:3: 0.028 G
PUFA 18:3 n-3 c,c,c (ALA): 0.028 G
PUFA 20:2 n-6 c,c: 0.005 G
PUFA 20:3: 0.021 G
PUFA 20:4 n-6: 0.021 G
PUFA 20:4: 0.051 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.012 G
Fatty acids, total trans: 1.112 G
Fatty acids, total trans-monoenoic: 1.01 G
TFA 16:1 t: 0.052 G
TFA 18:1 t: 0.958 G
TFA 18:2 t not further defined: 0.103 G
Fatty acids, total trans-polyenoic: 0.103 G
Cholesterol: 81 MG
Tryptophan: 0.288 G
Threonine: 1.204 G
Isoleucine: 1.193 G
Leucine: 2.194 G
Lysine: 2.429 G
Methionine: 0.692 G
Cystine: 0.259 G
Phenylalanine: 1.025 G
Tyrosine: 0.95 G
Valine: 1.283 G
Arginine: 1.734 G
Histidine: 0.945 G
Alanine: 1.588 G
Aspartic acid: 2.481 G
Glutamic acid: 4.179 G
Glycine: 1.267 G
Proline: 1.145 G
Serine: 1.05 G
Hydroxyproline: 0.176 G
Beef, loin, top loin steak, boneless, lip-on, separable lean and fat, trimmed to 1/8 fat, choice, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
LOIN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 64.65 G
Energy: 205 KCAL
Energy: 857 kJ
Protein: 21.13 G
Total lipid (fat): 13.36 G
Ash: 0.94 G
Calcium, Ca: 16 MG
Iron, Fe: 1.88 MG
Magnesium, Mg: 10 MG
Phosphorus, P: 187 MG
Potassium, K: 253 MG
Sodium, Na: 44 MG
Zinc, Zn: 3.35 MG
Copper, Cu: 0.038 MG
Manganese, Mn: 0.002 MG
Selenium, Se: 19 UG
Thiamin: 0.049 MG
Riboflavin: 0.184 MG
Niacin: 6.286 MG
Pantothenic acid: 0.344 MG
Vitamin B-6: 0.543 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 53.3 MG
Betaine: 9.4 MG
Vitamin B-12: 1.63 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 14 IU
Vitamin E (alpha-tocopherol): 0.23 MG
Vitamin D (D2 + D3), International Units: 4 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 5.685 G
SFA 10:0: 0.01 G
SFA 12:0: 0.011 G
SFA 14:0: 0.396 G
SFA 15:0: 0.067 G
SFA 16:0: 3.184 G
SFA 17:0: 0.158 G
SFA 18:0: 1.845 G
SFA 20:0: 0.01 G
SFA 24:0: 0.005 G
Fatty acids, total monounsaturated: 6.455 G
MUFA 14:1: 0.105 G
MUFA 16:1: 0.504 G
MUFA 16:1 c: 0.466 G
MUFA 17:1: 0.119 G
MUFA 18:1: 5.696 G
MUFA 18:1 c: 5.015 G
MUFA 20:1: 0.031 G
Fatty acids, total polyunsaturated: 0.671 G
PUFA 18:2: 0.568 G
PUFA 18:2 n-6 c,c: 0.42 G
PUFA 18:2 CLAs: 0.071 G
PUFA 18:3: 0.023 G
PUFA 18:3 n-3 c,c,c (ALA): 0.023 G
PUFA 20:2 n-6 c,c: 0.004 G
PUFA 20:3: 0.017 G
PUFA 20:4 n-6: 0.017 G
PUFA 20:4: 0.047 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.01 G
Fatty acids, total trans: 0.796 G
Fatty acids, total trans-monoenoic: 0.719 G
TFA 16:1 t: 0.038 G
TFA 18:1 t: 0.68 G
TFA 18:2 t not further defined: 0.078 G
Fatty acids, total trans-polyenoic: 0.078 G
Cholesterol: 61 MG
Tryptophan: 0.237 G
Threonine: 0.991 G
Isoleucine: 0.982 G
Leucine: 1.805 G
Lysine: 1.998 G
Methionine: 0.569 G
Cystine: 0.213 G
Phenylalanine: 0.843 G
Tyrosine: 0.781 G
Valine: 1.055 G
Arginine: 1.426 G
Histidine: 0.778 G
Alanine: 1.306 G
Aspartic acid: 2.041 G
Glutamic acid: 3.437 G
Glycine: 1.042 G
Proline: 0.942 G
Serine: 0.863 G
Hydroxyproline: 0.144 G
Beef, loin, top loin steak, boneless, lip-on, separable lean and fat, trimmed to 1/8 fat, select, cooked, grilled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
HEAT-TREATED
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
LOIN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 57.68 G
Energy: 247 KCAL
Energy: 1032 kJ
Protein: 26.92 G
Total lipid (fat): 15.44 G
Ash: 1.08 G
Calcium, Ca: 14 MG
Iron, Fe: 2.51 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 223 MG
Potassium, K: 282 MG
Sodium, Na: 50 MG
Zinc, Zn: 4.31 MG
Copper, Cu: 0.064 MG
Manganese, Mn: 0.004 MG
Selenium, Se: 25.9 UG
Thiamin: 0.062 MG
Riboflavin: 0.214 MG
Niacin: 6.51 MG
Pantothenic acid: 0.375 MG
Vitamin B-6: 0.663 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 61.1 MG
Betaine: 8.4 MG
Vitamin B-12: 2 UG
Vitamin A, RAE: 8 UG
Retinol: 8 UG
Vitamin A, IU: 25 IU
Vitamin E (alpha-tocopherol): 0.2 MG
Vitamin D (D2 + D3), International Units: 5 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Fatty acids, total saturated: 6.056 G
SFA 10:0: 0.01 G
SFA 12:0: 0.011 G
SFA 14:0: 0.419 G
SFA 15:0: 0.059 G
SFA 16:0: 3.332 G
SFA 17:0: 0.172 G
SFA 18:0: 2.038 G
SFA 20:0: 0.01 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 6.821 G
MUFA 14:1: 0.108 G
MUFA 16:1: 0.52 G
MUFA 16:1 c: 0.477 G
MUFA 17:1: 0.128 G
MUFA 18:1: 6.03 G
MUFA 18:1 c: 5.224 G
MUFA 20:1: 0.036 G
Fatty acids, total polyunsaturated: 0.738 G
PUFA 18:2: 0.623 G
PUFA 18:2 n-6 c,c: 0.465 G
PUFA 18:2 CLAs: 0.076 G
PUFA 18:3: 0.025 G
PUFA 18:3 n-3 c,c,c (ALA): 0.025 G
PUFA 20:2 n-6 c,c: 0.004 G
PUFA 20:3: 0.018 G
PUFA 20:4 n-6: 0.018 G
PUFA 20:4: 0.052 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.013 G
Fatty acids, total trans: 0.931 G
Fatty acids, total trans-monoenoic: 0.849 G
TFA 16:1 t: 0.043 G
TFA 18:1 t: 0.806 G
TFA 18:2 t not further defined: 0.082 G
Fatty acids, total trans-polyenoic: 0.082 G
Cholesterol: 81 MG
Tryptophan: 0.302 G
Threonine: 1.293 G
Isoleucine: 1.277 G
Leucine: 2.385 G
Lysine: 2.662 G
Methionine: 0.744 G
Cystine: 0.282 G
Phenylalanine: 1.099 G
Tyrosine: 1.032 G
Valine: 1.365 G
Arginine: 1.883 G
Histidine: 1.053 G
Alanine: 1.694 G
Aspartic acid: 2.692 G
Glutamic acid: 4.496 G
Glycine: 1.333 G
Proline: 1.242 G
Serine: 1.141 G
Hydroxyproline: 0.184 G
Beef, loin, top loin steak, boneless, lip-on, separable lean and fat, trimmed to 1/8 fat, select, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
LOIN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 66.35 G
Energy: 191 KCAL
Energy: 799 kJ
Protein: 21.54 G
Total lipid (fat): 11.65 G
Ash: 0.97 G
Calcium, Ca: 15 MG
Iron, Fe: 1.71 MG
Magnesium, Mg: 11 MG
Phosphorus, P: 191 MG
Potassium, K: 258 MG
Sodium, Na: 45 MG
Zinc, Zn: 3.24 MG
Copper, Cu: 0.041 MG
Manganese, Mn: 0.002 MG
Selenium, Se: 20 UG
Thiamin: 0.056 MG
Riboflavin: 0.197 MG
Niacin: 5.879 MG
Pantothenic acid: 0.37 MG
Vitamin B-6: 0.523 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 57.6 MG
Betaine: 9.3 MG
Vitamin B-12: 1.78 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 14 IU
Vitamin E (alpha-tocopherol): 0.19 MG
Vitamin D (D2 + D3), International Units: 4 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 5.202 G
SFA 10:0: 0.009 G
SFA 12:0: 0.01 G
SFA 14:0: 0.359 G
SFA 15:0: 0.064 G
SFA 16:0: 2.89 G
SFA 17:0: 0.146 G
SFA 18:0: 1.71 G
SFA 20:0: 0.009 G
SFA 24:0: 0.005 G
Fatty acids, total monounsaturated: 5.826 G
MUFA 14:1: 0.089 G
MUFA 16:1: 0.452 G
MUFA 16:1 c: 0.414 G
MUFA 17:1: 0.107 G
MUFA 18:1: 5.15 G
MUFA 18:1 c: 4.506 G
MUFA 20:1: 0.029 G
Fatty acids, total polyunsaturated: 0.636 G
PUFA 18:2: 0.541 G
PUFA 18:2 n-6 c,c: 0.393 G
PUFA 18:2 CLAs: 0.069 G
PUFA 18:3: 0.021 G
PUFA 18:3 n-3 c,c,c (ALA): 0.021 G
PUFA 20:2 n-6 c,c: 0.004 G
PUFA 20:3: 0.017 G
PUFA 20:4 n-6: 0.017 G
PUFA 20:4: 0.04 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.01 G
Fatty acids, total trans: 0.76 G
Fatty acids, total trans-monoenoic: 0.682 G
TFA 16:1 t: 0.038 G
TFA 18:1 t: 0.644 G
TFA 18:2 t not further defined: 0.079 G
Fatty acids, total trans-polyenoic: 0.079 G
Cholesterol: 64 MG
Tryptophan: 0.241 G
Threonine: 1.034 G
Isoleucine: 1.022 G
Leucine: 1.908 G
Lysine: 2.13 G
Methionine: 0.595 G
Cystine: 0.226 G
Phenylalanine: 0.879 G
Tyrosine: 0.826 G
Valine: 1.092 G
Arginine: 1.507 G
Histidine: 0.843 G
Alanine: 1.355 G
Aspartic acid: 2.154 G
Glutamic acid: 3.597 G
Glycine: 1.066 G
Proline: 0.994 G
Serine: 0.913 G
Hydroxyproline: 0.147 G
Beef, loin, top loin steak, boneless, lip-on, separable lean only, trimmed to 1/8 fat, all grades, cooked, grilled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
HEAT-TREATED
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
LOIN
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 61.54 G
Energy: 198 KCAL
Energy: 829 kJ
Protein: 29.06 G
Total lipid (fat): 9.11 G
Ash: 1.15 G
Calcium, Ca: 13 MG
Iron, Fe: 2.59 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 229 MG
Potassium, K: 299 MG
Sodium, Na: 54 MG
Zinc, Zn: 4.71 MG
Copper, Cu: 0.074 MG
Manganese, Mn: 0.004 MG
Selenium, Se: 27.7 UG
Thiamin: 0.062 MG
Riboflavin: 0.221 MG
Niacin: 7.32 MG
Pantothenic acid: 0.348 MG
Vitamin B-6: 0.719 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 68 MG
Betaine: 9.3 MG
Vitamin B-12: 1.96 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
Vitamin E (alpha-tocopherol): 0.22 MG
Vitamin D (D2 + D3), International Units: 3 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 3.435 G
SFA 10:0: 0.009 G
SFA 12:0: 0.008 G
SFA 14:0: 0.225 G
SFA 15:0: 0.032 G
SFA 16:0: 1.981 G
SFA 17:0: 0.099 G
SFA 18:0: 1.073 G
SFA 20:0: 0.004 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 3.98 G
MUFA 14:1: 0.045 G
MUFA 16:1: 0.29 G
MUFA 16:1 c: 0.268 G
MUFA 17:1: 0.075 G
MUFA 18:1: 3.555 G
MUFA 18:1 c: 3.167 G
MUFA 20:1: 0.015 G
Fatty acids, total polyunsaturated: 0.504 G
PUFA 18:2: 0.407 G
PUFA 18:2 n-6 c,c: 0.331 G
PUFA 18:2 CLAs: 0.033 G
PUFA 18:3: 0.012 G
PUFA 18:3 n-3 c,c,c (ALA): 0.012 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.016 G
PUFA 20:4 n-6: 0.016 G
PUFA 20:4: 0.053 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.011 G
Fatty acids, total trans: 0.453 G
Fatty acids, total trans-monoenoic: 0.41 G
TFA 16:1 t: 0.022 G
TFA 18:1 t: 0.388 G
TFA 18:2 t not further defined: 0.043 G
Fatty acids, total trans-polyenoic: 0.043 G
Cholesterol: 80 MG
Tryptophan: 0.356 G
Threonine: 1.493 G
Isoleucine: 1.482 G
Leucine: 2.733 G
Lysine: 3.055 G
Methionine: 0.844 G
Cystine: 0.319 G
Phenylalanine: 1.266 G
Tyrosine: 1.186 G
Valine: 1.566 G
Arginine: 2.131 G
Histidine: 1.179 G
Alanine: 1.896 G
Aspartic acid: 3.069 G
Glutamic acid: 5.181 G
Glycine: 1.369 G
Proline: 1.334 G
Serine: 1.289 G
Hydroxyproline: 0.147 G
Beef, loin, top loin steak, boneless, lip-on, separable lean only, trimmed to 1/8 fat, all grades, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
HEAT-TREATED
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
LOIN
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 70.63 G
Energy: 143 KCAL
Energy: 600 kJ
Protein: 23.07 G
Total lipid (fat): 5.67 G
Ash: 1.02 G
Calcium, Ca: 15 MG
Iron, Fe: 1.84 MG
Magnesium, Mg: 12 MG
Phosphorus, P: 207 MG
Potassium, K: 284 MG
Sodium, Na: 46 MG
Zinc, Zn: 3.72 MG
Copper, Cu: 0.044 MG
Manganese, Mn: 0.002 MG
Selenium, Se: 21.5 UG
Thiamin: 0.056 MG
Riboflavin: 0.211 MG
Niacin: 6.742 MG
Pantothenic acid: 0.372 MG
Vitamin B-6: 0.578 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 58.3 MG
Betaine: 9.9 MG
Vitamin B-12: 1.78 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Vitamin E (alpha-tocopherol): 0.22 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 2.345 G
SFA 10:0: 0.006 G
SFA 12:0: 0.005 G
SFA 14:0: 0.152 G
SFA 15:0: 0.026 G
SFA 16:0: 1.36 G
SFA 17:0: 0.065 G
SFA 18:0: 0.723 G
SFA 20:0: 0.004 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 2.711 G
MUFA 14:1: 0.031 G
MUFA 16:1: 0.2 G
MUFA 16:1 c: 0.184 G
MUFA 17:1: 0.05 G
MUFA 18:1: 2.42 G
MUFA 18:1 c: 2.168 G
MUFA 20:1: 0.01 G
Fatty acids, total polyunsaturated: 0.381 G
PUFA 18:2: 0.3 G
PUFA 18:2 n-6 c,c: 0.247 G
PUFA 18:2 CLAs: 0.022 G
PUFA 18:3: 0.009 G
PUFA 18:3 n-3 c,c,c (ALA): 0.009 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:3: 0.014 G
PUFA 20:4 n-6: 0.014 G
PUFA 20:4: 0.046 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.008 G
Fatty acids, total trans: 0.299 G
Fatty acids, total trans-monoenoic: 0.267 G
TFA 16:1 t: 0.016 G
TFA 18:1 t: 0.252 G
TFA 18:2 t not further defined: 0.032 G
Fatty acids, total trans-polyenoic: 0.032 G
Cholesterol: 60 MG
Tryptophan: 0.283 G
Threonine: 1.186 G
Isoleucine: 1.176 G
Leucine: 2.17 G
Lysine: 2.425 G
Methionine: 0.67 G
Cystine: 0.253 G
Phenylalanine: 1.005 G
Tyrosine: 0.942 G
Valine: 1.243 G
Arginine: 1.692 G
Histidine: 0.936 G
Alanine: 1.506 G
Aspartic acid: 2.436 G
Glutamic acid: 4.113 G
Glycine: 1.087 G
Proline: 1.059 G
Serine: 1.024 G
Hydroxyproline: 0.117 G
Beef, loin, top loin steak, boneless, lip-on, separable lean only, trimmed to 1/8 fat, choice, cooked, grilled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
HEAT-TREATED
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
LOIN
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 60.58 G
Energy: 208 KCAL
Energy: 869 kJ
Protein: 28.66 G
Total lipid (fat): 10.34 G
Ash: 1.13 G
Calcium, Ca: 13 MG
Iron, Fe: 2.58 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 226 MG
Potassium, K: 293 MG
Sodium, Na: 56 MG
Zinc, Zn: 4.66 MG
Copper, Cu: 0.071 MG
Manganese, Mn: 0.003 MG
Selenium, Se: 26.9 UG
Thiamin: 0.06 MG
Riboflavin: 0.212 MG
Niacin: 7.46 MG
Pantothenic acid: 0.32 MG
Vitamin B-6: 0.714 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 68.9 MG
Betaine: 9.7 MG
Vitamin B-12: 1.88 UG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Vitamin A, IU: 5 IU
Vitamin E (alpha-tocopherol): 0.24 MG
Vitamin D (D2 + D3), International Units: 4 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 3.917 G
SFA 10:0: 0.01 G
SFA 12:0: 0.009 G
SFA 14:0: 0.26 G
SFA 15:0: 0.043 G
SFA 16:0: 2.275 G
SFA 17:0: 0.112 G
SFA 18:0: 1.2 G
SFA 20:0: 0.005 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 4.59 G
MUFA 14:1: 0.053 G
MUFA 16:1: 0.341 G
MUFA 16:1 c: 0.317 G
MUFA 17:1: 0.086 G
MUFA 18:1: 4.094 G
MUFA 18:1 c: 3.664 G
MUFA 20:1: 0.016 G
Fatty acids, total polyunsaturated: 0.545 G
PUFA 18:2: 0.448 G
PUFA 18:2 n-6 c,c: 0.361 G
PUFA 18:2 CLAs: 0.037 G
PUFA 18:3: 0.013 G
PUFA 18:3 n-3 c,c,c (ALA): 0.013 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.017 G
PUFA 20:4 n-6: 0.017 G
PUFA 20:4: 0.053 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.01 G
Fatty acids, total trans: 0.504 G
Fatty acids, total trans-monoenoic: 0.454 G
TFA 16:1 t: 0.024 G
TFA 18:1 t: 0.43 G
TFA 18:2 t not further defined: 0.05 G
Fatty acids, total trans-polyenoic: 0.05 G
Cholesterol: 80 MG
Tryptophan: 0.339 G
Threonine: 1.407 G
Isoleucine: 1.401 G
Leucine: 2.566 G
Lysine: 2.858 G
Methionine: 0.795 G
Cystine: 0.298 G
Phenylalanine: 1.193 G
Tyrosine: 1.116 G
Valine: 1.482 G
Arginine: 1.999 G
Histidine: 1.096 G
Alanine: 1.787 G
Aspartic acid: 2.88 G
Glutamic acid: 4.884 G
Glycine: 1.288 G
Proline: 1.249 G
Serine: 1.211 G
Hydroxyproline: 0.145 G
Beef, loin, top loin steak, boneless, lip-on, separable lean only, trimmed to 1/8 fat, choice, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
LOIN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 69.94 G
Energy: 149 KCAL
Energy: 622 kJ
Protein: 22.93 G
Total lipid (fat): 6.34 G
Ash: 1.01 G
Calcium, Ca: 15 MG
Iron, Fe: 1.93 MG
Magnesium, Mg: 11 MG
Phosphorus, P: 205 MG
Potassium, K: 283 MG
Sodium, Na: 46 MG
Zinc, Zn: 3.79 MG
Copper, Cu: 0.042 MG
Manganese, Mn: 0.002 MG
Selenium, Se: 21 UG
Thiamin: 0.053 MG
Riboflavin: 0.205 MG
Niacin: 6.947 MG
Pantothenic acid: 0.36 MG
Vitamin B-6: 0.589 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 56.3 MG
Betaine: 10 MG
Vitamin B-12: 1.71 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
Vitamin E (alpha-tocopherol): 0.24 MG
Vitamin D (D2 + D3), International Units: 3 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 2.515 G
SFA 10:0: 0.006 G
SFA 12:0: 0.006 G
SFA 14:0: 0.164 G
SFA 15:0: 0.026 G
SFA 16:0: 1.467 G
SFA 17:0: 0.07 G
SFA 18:0: 0.766 G
SFA 20:0: 0.004 G
SFA 24:0: 0.005 G
Fatty acids, total monounsaturated: 2.948 G
MUFA 14:1: 0.038 G
MUFA 16:1: 0.221 G
MUFA 16:1 c: 0.205 G
MUFA 17:1: 0.054 G
MUFA 18:1: 2.625 G
MUFA 18:1 c: 2.363 G
MUFA 20:1: 0.01 G
Fatty acids, total polyunsaturated: 0.393 G
PUFA 18:2: 0.309 G
PUFA 18:2 n-6 c,c: 0.257 G
PUFA 18:2 CLAs: 0.022 G
PUFA 18:3: 0.009 G
PUFA 18:3 n-3 c,c,c (ALA): 0.009 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:3: 0.013 G
PUFA 20:4 n-6: 0.013 G
PUFA 20:4: 0.049 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.008 G
Fatty acids, total trans: 0.307 G
Fatty acids, total trans-monoenoic: 0.277 G
TFA 16:1 t: 0.015 G
TFA 18:1 t: 0.262 G
TFA 18:2 t not further defined: 0.03 G
Fatty acids, total trans-polyenoic: 0.03 G
Cholesterol: 58 MG
Tryptophan: 0.271 G
Threonine: 1.126 G
Isoleucine: 1.12 G
Leucine: 2.053 G
Lysine: 2.286 G
Methionine: 0.636 G
Cystine: 0.239 G
Phenylalanine: 0.954 G
Tyrosine: 0.893 G
Valine: 1.185 G
Arginine: 1.599 G
Histidine: 0.876 G
Alanine: 1.429 G
Aspartic acid: 2.304 G
Glutamic acid: 3.907 G
Glycine: 1.03 G
Proline: 0.999 G
Serine: 0.969 G
Hydroxyproline: 0.116 G
Beef, loin, top loin steak, boneless, lip-on, separable lean only, trimmed to 1/8 fat, choice, raw
Water: 69.9 G
Energy: 155 KCAL
Energy: 648 kJ
Protein: 22.8 G
Total lipid (fat): 6.39 G
Total fat (NLEA): 5.93 G
Ash: 1.01 G
Calcium, Ca: 15 MG
Iron, Fe: 1.9 MG
Magnesium, Mg: 11.3 MG
Phosphorus, P: 206 MG
Potassium, K: 282 MG
Sodium, Na: 45 MG
Zinc, Zn: 3.76 MG
Copper, Cu: 0.043 MG
Manganese, Mn: 0.002 MG
Selenium, Se: 21.3 UG
Thiamin: 0.053 MG
Riboflavin: 0.202 MG
Niacin: 6.88 MG
Pantothenic acid: 0.36 MG
Vitamin B-6: 0.575 MG
Choline, total: 56.3 MG
Choline, free: 0.7 MG
Choline, from phosphocholine: 44 MG
Choline, from phosphotidyl choline: 0.7 MG
Choline, from glycerophosphocholine: 5.7 MG
Choline, from sphingomyelin: 5.2 MG
Betaine: 10 MG
Vitamin B-12: 1.72 UG
Vitamin E (alpha-tocopherol): 0.25 MG
Tocopherol, gamma: 0.02 MG
25-hydroxycholecalciferol: 0.26 UG
Fatty acids, total saturated: 2.56 G
SFA 10:0: 0.006 G
SFA 12:0: 0.005 G
SFA 14:0: 0.168 G
SFA 15:0: 0.027 G
SFA 16:0: 1.5 G
SFA 17:0: 0.069 G
SFA 18:0: 0.773 G
SFA 20:0: 0.004 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 2.71 G
MUFA 14:1 c: 0.04 G
MUFA 16:1 c: 0.211 G
MUFA 17:1: 0.054 G
MUFA 17:1 c: 0.054 G
MUFA 18:1 c: 2.39 G
MUFA 20:1: 0.011 G
MUFA 20:1 c: 0.011 G
Fatty acids, total polyunsaturated: 0.364 G
PUFA 18:2 c: 0.281 G
PUFA 18:2 n-6 c,c: 0.259 G
PUFA 18:2 CLAs: 0.022 G
PUFA 18:3 c: 0.009 G
PUFA 18:3 n-3 c,c,c (ALA): 0.009 G
PUFA 20:2 c: 0.001 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:3 c: 0.013 G
PUFA 20:4 n-6: 0.013 G
PUFA 20:4: 0.048 G
PUFA 20:4c: 0.048 G
PUFA 20:5c: 0.003 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 c: 0.008 G
PUFA 22:5 n-3 (DPA): 0.008 G
Fatty acids, total trans: 0.306 G
Fatty acids, total trans-monoenoic: 0.276 G
TFA 16:1 t: 0.015 G
TFA 18:1 t: 0.261 G
Fatty acids, total trans-dienoic: 0.03 G
TFA 18:2 t not further defined: 0.03 G
Cholesterol: 58 MG
Beef, loin, top loin steak, boneless, lip-on, separable lean only, trimmed to 1/8 fat, choice, raw
Water: 69.9 G
Energy: 155 KCAL
Energy: 648 kJ
Protein: 22.8 G
Total lipid (fat): 6.39 G
Total fat (NLEA): 5.93 G
Ash: 1.01 G
Calcium, Ca: 15 MG
Iron, Fe: 1.9 MG
Magnesium, Mg: 11.3 MG
Phosphorus, P: 206 MG
Potassium, K: 282 MG
Sodium, Na: 45 MG
Zinc, Zn: 3.76 MG
Copper, Cu: 0.043 MG
Manganese, Mn: 0.002 MG
Selenium, Se: 21.3 UG
Thiamin: 0.053 MG
Riboflavin: 0.202 MG
Niacin: 6.88 MG
Pantothenic acid: 0.36 MG
Vitamin B-6: 0.575 MG
Choline, total: 56.3 MG
Choline, free: 0.7 MG
Choline, from phosphocholine: 44 MG
Choline, from phosphotidyl choline: 0.7 MG
Choline, from glycerophosphocholine: 5.7 MG
Choline, from sphingomyelin: 5.2 MG
Betaine: 10 MG
Vitamin B-12: 1.72 UG
Vitamin E (alpha-tocopherol): 0.25 MG
Tocopherol, gamma: 0.02 MG
25-hydroxycholecalciferol: 0.3 UG
Fatty acids, total saturated: 2.56 G
SFA 10:0: 0.006 G
SFA 12:0: 0.005 G
SFA 14:0: 0.168 G
SFA 15:0: 0.027 G
SFA 16:0: 1.5 G
SFA 17:0: 0.069 G
SFA 18:0: 0.773 G
SFA 20:0: 0.004 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 2.71 G
MUFA 14:1 c: 0.04 G
MUFA 16:1 c: 0.211 G
MUFA 17:1: 0.054 G
MUFA 17:1 c: 0.054 G
MUFA 18:1 c: 2.39 G
MUFA 20:1: 0.011 G
MUFA 20:1 c: 0.011 G
Fatty acids, total polyunsaturated: 0.364 G
PUFA 18:2 c: 0.281 G
PUFA 18:2 n-6 c,c: 0.259 G
PUFA 18:2 CLAs: 0.022 G
PUFA 18:3 c: 0.009 G
PUFA 18:3 n-3 c,c,c (ALA): 0.009 G
PUFA 20:2 c: 0.001 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:3 c: 0.013 G
PUFA 20:4 n-6: 0.013 G
PUFA 20:4: 0.048 G
PUFA 20:4c: 0.048 G
PUFA 20:5c: 0.003 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 c: 0.008 G
PUFA 22:5 n-3 (DPA): 0.008 G
Fatty acids, total trans: 0.306 G
Fatty acids, total trans-monoenoic: 0.276 G
TFA 16:1 t: 0.015 G
TFA 18:1 t: 0.261 G
Fatty acids, total trans-dienoic: 0.03 G
TFA 18:2 t not further defined: 0.03 G
Cholesterol: 58 MG
Beef, loin, top loin steak, boneless, lip-on, separable lean only, trimmed to 1/8 fat, select, cooked, grilled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
HEAT-TREATED
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
LOIN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 62.99 G
Energy: 184 KCAL
Energy: 770 kJ
Protein: 29.67 G
Total lipid (fat): 7.26 G
Ash: 1.17 G
Calcium, Ca: 13 MG
Iron, Fe: 2.61 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 236 MG
Potassium, K: 315 MG
Sodium, Na: 51 MG
Zinc, Zn: 4.83 MG
Copper, Cu: 0.07 MG
Manganese, Mn: 0.004 MG
Selenium, Se: 28.7 UG
Thiamin: 0.066 MG
Riboflavin: 0.235 MG
Niacin: 7.11 MG
Pantothenic acid: 0.39 MG
Vitamin B-6: 0.728 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 66.7 MG
Betaine: 8.7 MG
Vitamin B-12: 2.09 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Vitamin E (alpha-tocopherol): 0.19 MG
Vitamin D (D2 + D3), International Units: 3 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 2.713 G
SFA 10:0: 0.007 G
SFA 12:0: 0.006 G
SFA 14:0: 0.173 G
SFA 15:0: 0.016 G
SFA 16:0: 1.541 G
SFA 17:0: 0.08 G
SFA 18:0: 0.883 G
SFA 20:0: 0.004 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 3.064 G
MUFA 14:1: 0.033 G
MUFA 16:1: 0.212 G
MUFA 16:1 c: 0.194 G
MUFA 17:1: 0.059 G
MUFA 18:1: 2.746 G
MUFA 18:1 c: 2.422 G
MUFA 20:1: 0.014 G
Fatty acids, total polyunsaturated: 0.442 G
PUFA 18:2: 0.347 G
PUFA 18:2 n-6 c,c: 0.286 G
PUFA 18:2 CLAs: 0.027 G
PUFA 18:3: 0.011 G
PUFA 18:3 n-3 c,c,c (ALA): 0.011 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.015 G
PUFA 20:4 n-6: 0.015 G
PUFA 20:4: 0.053 G
PUFA 20:5 n-3 (EPA): 0.004 G
PUFA 22:5 n-3 (DPA): 0.012 G
Fatty acids, total trans: 0.375 G
Fatty acids, total trans-monoenoic: 0.342 G
TFA 16:1 t: 0.018 G
TFA 18:1 t: 0.324 G
TFA 18:2 t not further defined: 0.033 G
Fatty acids, total trans-polyenoic: 0.033 G
Cholesterol: 80 MG
Tryptophan: 0.387 G
Threonine: 1.652 G
Isoleucine: 1.637 G
Leucine: 3.051 G
Lysine: 3.423 G
Methionine: 0.937 G
Cystine: 0.357 G
Phenylalanine: 1.399 G
Tyrosine: 1.324 G
Valine: 1.726 G
Arginine: 2.381 G
Histidine: 1.339 G
Alanine: 2.098 G
Aspartic acid: 3.423 G
Glutamic acid: 5.744 G
Glycine: 1.518 G
Proline: 1.503 G
Serine: 1.443 G
Hydroxyproline: 0.15 G
Beef, loin, top loin steak, boneless, lip-on, separable lean only, trimmed to 1/8 fat, select, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
LOIN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 71.68 G
Energy: 135 KCAL
Energy: 565 kJ
Protein: 23.3 G
Total lipid (fat): 4.66 G
Ash: 1.04 G
Calcium, Ca: 14 MG
Iron, Fe: 1.73 MG
Magnesium, Mg: 12 MG
Phosphorus, P: 210 MG
Potassium, K: 288 MG
Sodium, Na: 47 MG
Zinc, Zn: 3.64 MG
Copper, Cu: 0.045 MG
Manganese, Mn: 0.002 MG
Selenium, Se: 22 UG
Thiamin: 0.06 MG
Riboflavin: 0.22 MG
Niacin: 6.435 MG
Pantothenic acid: 0.39 MG
Vitamin B-6: 0.563 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 61.3 MG
Betaine: 9.9 MG
Vitamin B-12: 1.88 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Vitamin E (alpha-tocopherol): 0.2 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 2.09 G
SFA 10:0: 0.005 G
SFA 12:0: 0.004 G
SFA 14:0: 0.132 G
SFA 15:0: 0.025 G
SFA 16:0: 1.199 G
SFA 17:0: 0.059 G
SFA 18:0: 0.658 G
SFA 20:0: 0.003 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 2.355 G
MUFA 14:1: 0.021 G
MUFA 16:1: 0.169 G
MUFA 16:1 c: 0.153 G
MUFA 17:1: 0.043 G
MUFA 18:1: 2.113 G
MUFA 18:1 c: 1.876 G
MUFA 20:1: 0.009 G
Fatty acids, total polyunsaturated: 0.363 G
PUFA 18:2: 0.288 G
PUFA 18:2 n-6 c,c: 0.233 G
PUFA 18:2 CLAs: 0.022 G
PUFA 18:3: 0.008 G
PUFA 18:3 n-3 c,c,c (ALA): 0.008 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:3: 0.014 G
PUFA 20:4 n-6: 0.014 G
PUFA 20:4: 0.041 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.009 G
Fatty acids, total trans: 0.287 G
Fatty acids, total trans-monoenoic: 0.253 G
TFA 16:1 t: 0.016 G
TFA 18:1 t: 0.237 G
TFA 18:2 t not further defined: 0.034 G
Fatty acids, total trans-polyenoic: 0.034 G
Cholesterol: 62 MG
Tryptophan: 0.261 G
Threonine: 1.119 G
Isoleucine: 1.105 G
Leucine: 2.064 G
Lysine: 2.304 G
Methionine: 0.644 G
Cystine: 0.244 G
Phenylalanine: 0.951 G
Tyrosine: 0.893 G
Valine: 1.181 G
Arginine: 1.63 G
Histidine: 0.911 G
Alanine: 1.466 G
Aspartic acid: 2.33 G
Glutamic acid: 3.891 G
Glycine: 1.153 G
Proline: 1.075 G
Serine: 0.987 G
Hydroxyproline: 0.159 G
Beef, loin, top loin, separable lean and fat, trimmed to 1/8 fat, all grades, cooked, grilled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
LOIN
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 56.48 G
Energy: 264 KCAL
Energy: 1106 kJ
Protein: 26.44 G
Total lipid (fat): 16.78 G
Ash: 1.03 G
Calcium, Ca: 19 MG
Iron, Fe: 1.69 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 204 MG
Potassium, K: 328 MG
Sodium, Na: 54 MG
Zinc, Zn: 4.75 MG
Copper, Cu: 0.079 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 28.5 UG
Fluoride, F: 22.4 UG
Thiamin: 0.071 MG
Riboflavin: 0.127 MG
Niacin: 7.037 MG
Pantothenic acid: 0.521 MG
Vitamin B-6: 0.553 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 100.7 MG
Betaine: 13.2 MG
Vitamin B-12: 1.56 UG
Vitamin E (alpha-tocopherol): 0.46 MG
Vitamin D (D2 + D3), International Units: 11 IU
Vitamin D (D2 + D3): 0.3 UG
Vitamin D3 (cholecalciferol): 0.3 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 6.608 G
SFA 10:0: 0.042 G
SFA 12:0: 0.038 G
SFA 14:0: 0.51 G
SFA 16:0: 3.99 G
SFA 18:0: 2.028 G
Fatty acids, total monounsaturated: 6.993 G
MUFA 16:1: 0.632 G
MUFA 18:1: 6.337 G
MUFA 20:1: 0.024 G
Fatty acids, total polyunsaturated: 0.621 G
PUFA 18:2: 0.434 G
PUFA 18:3: 0.149 G
PUFA 20:4: 0.038 G
Cholesterol: 88 MG
Tryptophan: 0.174 G
Threonine: 1.056 G
Isoleucine: 1.203 G
Leucine: 2.103 G
Lysine: 2.234 G
Methionine: 0.688 G
Cystine: 0.341 G
Phenylalanine: 1.044 G
Tyrosine: 0.842 G
Valine: 1.312 G
Arginine: 1.71 G
Histidine: 0.844 G
Alanine: 1.607 G
Aspartic acid: 2.408 G
Glutamic acid: 3.969 G
Glycine: 1.61 G
Proline: 1.26 G
Serine: 1.041 G
Hydroxyproline: 0.276 G
Beef, loin, top loin, separable lean and fat, trimmed to 1/8 fat, choice, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
LOIN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 61.49 G
Energy: 237 KCAL
Energy: 992 kJ
Protein: 19.32 G
Total lipid (fat): 17.1 G
Ash: 0.79 G
Calcium, Ca: 6 MG
Iron, Fe: 1.61 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 166 MG
Potassium, K: 302 MG
Sodium, Na: 54 MG
Zinc, Zn: 3.2 MG
Copper, Cu: 0.071 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 16.6 UG
Thiamin: 0.09 MG
Riboflavin: 0.14 MG
Niacin: 3.95 MG
Pantothenic acid: 0.32 MG
Vitamin B-6: 0.4 MG
Folate, total: 6 UG
Folate, food: 6 UG
Choline, total: 86.1 MG
Betaine: 12.7 MG
Vitamin B-12: 2.79 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 6.91 G
SFA 10:0: 0.05 G
SFA 12:0: 0.03 G
SFA 14:0: 0.55 G
SFA 16:0: 4.2 G
SFA 18:0: 2.07 G
Fatty acids, total monounsaturated: 7.41 G
MUFA 16:1: 0.83 G
MUFA 18:1: 6.55 G
MUFA 20:1: 0.03 G
Fatty acids, total polyunsaturated: 0.61 G
PUFA 18:2: 0.4 G
PUFA 18:3: 0.19 G
PUFA 20:4: 0.02 G
Cholesterol: 82 MG
Tryptophan: 0.136 G
Threonine: 0.824 G
Isoleucine: 0.938 G
Leucine: 1.641 G
Lysine: 1.743 G
Methionine: 0.537 G
Cystine: 0.266 G
Phenylalanine: 0.815 G
Tyrosine: 0.657 G
Valine: 1.023 G
Arginine: 1.334 G
Histidine: 0.658 G
Alanine: 1.254 G
Aspartic acid: 1.879 G
Glutamic acid: 3.096 G
Glycine: 1.256 G
Proline: 0.983 G
Serine: 0.812 G
Hydroxyproline: 0.217 G
Beef, loin, top loin, separable lean and fat, trimmed to 1/8 fat, select, cooked, grilled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
LOIN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 57.96 G
Energy: 250 KCAL
Energy: 1048 kJ
Protein: 26.72 G
Total lipid (fat): 15.11 G
Ash: 1.04 G
Calcium, Ca: 22 MG
Iron, Fe: 1.63 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 213 MG
Potassium, K: 340 MG
Sodium, Na: 57 MG
Zinc, Zn: 4.85 MG
Copper, Cu: 0.073 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 28.8 UG
Thiamin: 0.078 MG
Riboflavin: 0.14 MG
Niacin: 6.978 MG
Pantothenic acid: 0.527 MG
Vitamin B-6: 0.585 MG
Folate, total: 8 UG
Folate, food: 8 UG
Choline, total: 101.8 MG
Betaine: 13.4 MG
Vitamin B-12: 1.38 UG
Vitamin E (alpha-tocopherol): 0.45 MG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 5.951 G
SFA 10:0: 0.038 G
SFA 12:0: 0.034 G
SFA 14:0: 0.46 G
SFA 16:0: 3.593 G
SFA 18:0: 1.826 G
Fatty acids, total monounsaturated: 6.298 G
MUFA 16:1: 0.569 G
MUFA 18:1: 5.707 G
MUFA 20:1: 0.022 G
Fatty acids, total polyunsaturated: 0.56 G
PUFA 18:2: 0.391 G
PUFA 18:3: 0.134 G
PUFA 20:4: 0.034 G
Cholesterol: 79 MG
Tryptophan: 0.173 G
Threonine: 1.054 G
Isoleucine: 1.201 G
Leucine: 2.099 G
Lysine: 2.23 G
Methionine: 0.687 G
Cystine: 0.341 G
Phenylalanine: 1.042 G
Tyrosine: 0.841 G
Valine: 1.309 G
Arginine: 1.706 G
Histidine: 0.842 G
Alanine: 1.604 G
Aspartic acid: 2.404 G
Glutamic acid: 3.962 G
Glycine: 1.607 G
Proline: 1.258 G
Serine: 1.04 G
Hydroxyproline: 0.277 G
Beef, loin, top loin, separable lean and fat, trimmed to 1/8 fat, select, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
LOIN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 63.95 G
Energy: 224 KCAL
Energy: 935 kJ
Protein: 20.59 G
Total lipid (fat): 15.04 G
Ash: 0.87 G
Calcium, Ca: 23 MG
Iron, Fe: 1.47 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 189 MG
Potassium, K: 313 MG
Sodium, Na: 52 MG
Zinc, Zn: 3.45 MG
Copper, Cu: 0.071 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 23.5 UG
Thiamin: 0.074 MG
Riboflavin: 0.112 MG
Niacin: 5.502 MG
Pantothenic acid: 0.583 MG
Vitamin B-6: 0.569 MG
Folate, total: 11 UG
Folate, food: 11 UG
Choline, total: 86 MG
Betaine: 12.6 MG
Vitamin B-12: 0.98 UG
Vitamin E (alpha-tocopherol): 0.38 MG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 6.067 G
SFA 10:0: 0.048 G
SFA 12:0: 0.032 G
SFA 14:0: 0.475 G
SFA 16:0: 3.653 G
SFA 18:0: 1.859 G
Fatty acids, total monounsaturated: 6.438 G
MUFA 16:1: 0.733 G
MUFA 18:1: 5.683 G
MUFA 20:1: 0.021 G
Fatty acids, total polyunsaturated: 0.572 G
PUFA 18:2: 0.368 G
PUFA 18:3: 0.18 G
PUFA 20:4: 0.024 G
Cholesterol: 80 MG
Tryptophan: 0.129 G
Threonine: 0.783 G
Isoleucine: 0.892 G
Leucine: 1.56 G
Lysine: 1.657 G
Methionine: 0.511 G
Cystine: 0.253 G
Phenylalanine: 0.775 G
Tyrosine: 0.625 G
Valine: 0.973 G
Arginine: 1.268 G
Histidine: 0.626 G
Alanine: 1.192 G
Aspartic acid: 1.786 G
Glutamic acid: 2.944 G
Glycine: 1.194 G
Proline: 0.935 G
Serine: 0.772 G
Hydroxyproline: 0.206 G
Beef, loin, top sirloin cap steak, boneless, separable lean and fat, trimmed to 1/8 fat, all grades, cooked, grilled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
HEAT-TREATED
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SIRLOIN
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 57.1 G
Energy: 242 KCAL
Energy: 1013 kJ
Protein: 26 G
Total lipid (fat): 15 G
Ash: 1.1 G
Carbohydrate, by difference: 0.8 G
Calcium, Ca: 7 MG
Iron, Fe: 3.16 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 226 MG
Potassium, K: 361 MG
Sodium, Na: 89 MG
Zinc, Zn: 9.99 MG
Copper, Cu: 0.159 MG
Selenium, Se: 35.6 UG
Thiamin: 0.074 MG
Riboflavin: 0.26 MG
Niacin: 3.916 MG
Vitamin B-6: 0.396 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Vitamin B-12: 2.77 UG
Vitamin A, RAE: 7 UG
Retinol: 7 UG
Vitamin A, IU: 24 IU
Vitamin D (D2 + D3), International Units: 6 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 5.35 G
SFA 10:0: 0.011 G
SFA 12:0: 0.012 G
SFA 14:0: 0.347 G
SFA 16:0: 3.089 G
SFA 17:0: 0.161 G
SFA 18:0: 1.739 G
SFA 20:0: 0.003 G
SFA 24:0: 0.011 G
Fatty acids, total monounsaturated: 7.497 G
MUFA 14:1: 0.116 G
MUFA 16:1: 0.501 G
MUFA 17:1: 0.162 G
MUFA 18:1: 6.688 G
MUFA 18:1 c: 5.984 G
MUFA 20:1: 0.03 G
Fatty acids, total polyunsaturated: 0.553 G
PUFA 18:2: 0.468 G
PUFA 18:2 n-6 c,c: 0.393 G
PUFA 18:2 CLAs: 0.075 G
PUFA 18:3: 0.033 G
PUFA 18:3 n-6 c,c,c: 0.033 G
PUFA 20:4: 0.05 G
PUFA 22:5 n-3 (DPA): 0.01 G
Fatty acids, total trans: 0.704 G
Fatty acids, total trans-monoenoic: 0.704 G
TFA 18:1 t: 0.704 G
Cholesterol: 84 MG
Tryptophan: 0.291 G
Threonine: 1.225 G
Isoleucine: 1.211 G
Leucine: 2.241 G
Lysine: 2.49 G
Methionine: 0.703 G
Cystine: 0.265 G
Phenylalanine: 1.043 G
Tyrosine: 0.969 G
Valine: 1.3 G
Arginine: 1.77 G
Histidine: 0.974 G
Alanine: 1.612 G
Aspartic acid: 2.533 G
Glutamic acid: 4.251 G
Glycine: 1.279 G
Proline: 1.166 G
Serine: 1.071 G
Hydroxyproline: 0.178 G
Beef, loin, top sirloin cap steak, boneless, separable lean and fat, trimmed to 1/8 fat, all grades, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SIRLOIN
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 67.4 G
Energy: 191 KCAL
Energy: 800 kJ
Protein: 19.9 G
Total lipid (fat): 12.4 G
Ash: 0.9 G
Calcium, Ca: 6 MG
Iron, Fe: 2.41 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 192 MG
Potassium, K: 326 MG
Sodium, Na: 80 MG
Zinc, Zn: 7.12 MG
Copper, Cu: 0.131 MG
Selenium, Se: 28.1 UG
Thiamin: 0.084 MG
Riboflavin: 0.224 MG
Niacin: 3.588 MG
Vitamin B-6: 0.399 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Vitamin B-12: 2.64 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 13 IU
Vitamin D (D2 + D3), International Units: 5 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 4.619 G
SFA 10:0: 0.01 G
SFA 12:0: 0.009 G
SFA 14:0: 0.3 G
SFA 16:0: 2.679 G
SFA 17:0: 0.145 G
SFA 18:0: 1.486 G
SFA 20:0: 0.003 G
SFA 24:0: 0.007 G
Fatty acids, total monounsaturated: 6.5 G
MUFA 14:1: 0.104 G
MUFA 16:1: 0.435 G
MUFA 17:1: 0.105 G
MUFA 18:1: 5.832 G
MUFA 18:1 c: 5.078 G
MUFA 20:1: 0.023 G
Fatty acids, total polyunsaturated: 0.406 G
PUFA 18:2: 0.352 G
PUFA 18:2 n-6 c,c: 0.298 G
PUFA 18:2 CLAs: 0.054 G
PUFA 18:3: 0.019 G
PUFA 18:3 n-6 c,c,c: 0.019 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:4: 0.034 G
PUFA 22:5 n-3 (DPA): 0.008 G
Fatty acids, total trans: 0.755 G
Fatty acids, total trans-monoenoic: 0.755 G
TFA 18:1 t: 0.755 G
Cholesterol: 68 MG
Tryptophan: 0.223 G
Threonine: 0.938 G
Isoleucine: 0.927 G
Leucine: 1.715 G
Lysine: 1.906 G
Methionine: 0.538 G
Cystine: 0.203 G
Phenylalanine: 0.798 G
Tyrosine: 0.741 G
Valine: 0.995 G
Arginine: 1.355 G
Histidine: 0.746 G
Alanine: 1.234 G
Aspartic acid: 1.939 G
Glutamic acid: 3.254 G
Glycine: 0.979 G
Proline: 0.893 G
Serine: 0.819 G
Hydroxyproline: 0.136 G
Beef, loin, top sirloin cap steak, boneless, separable lean and fat, trimmed to 1/8 fat, choice, cooked, grilled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
HEAT-TREATED
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
SIRLOIN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 57.2 G
Energy: 238 KCAL
Energy: 997 kJ
Protein: 26.3 G
Total lipid (fat): 14.3 G
Ash: 1.1 G
Carbohydrate, by difference: 1.1 G
Calcium, Ca: 7 MG
Iron, Fe: 3.23 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 231 MG
Potassium, K: 368 MG
Sodium, Na: 91 MG
Zinc, Zn: 10.21 MG
Copper, Cu: 0.162 MG
Selenium, Se: 35 UG
Thiamin: 0.074 MG
Riboflavin: 0.263 MG
Niacin: 3.961 MG
Vitamin B-6: 0.4 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Vitamin B-12: 2.81 UG
Vitamin A, RAE: 7 UG
Retinol: 7 UG
Vitamin A, IU: 23 IU
Vitamin D (D2 + D3), International Units: 7 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 5.092 G
SFA 10:0: 0.01 G
SFA 12:0: 0.011 G
SFA 14:0: 0.339 G
SFA 16:0: 2.919 G
SFA 17:0: 0.154 G
SFA 18:0: 1.666 G
SFA 20:0: 0.003 G
SFA 24:0: 0.011 G
Fatty acids, total monounsaturated: 7.085 G
MUFA 14:1: 0.106 G
MUFA 16:1: 0.493 G
MUFA 17:1: 0.156 G
MUFA 18:1: 6.3 G
MUFA 18:1 c: 5.615 G
MUFA 20:1: 0.03 G
Fatty acids, total polyunsaturated: 0.523 G
PUFA 18:2: 0.439 G
PUFA 18:2 n-6 c,c: 0.369 G
PUFA 18:2 CLAs: 0.07 G
PUFA 18:3: 0.033 G
PUFA 18:3 n-6 c,c,c: 0.033 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:4: 0.05 G
PUFA 22:5 n-3 (DPA): 0.008 G
Fatty acids, total trans: 0.685 G
Fatty acids, total trans-monoenoic: 0.685 G
TFA 18:1 t: 0.685 G
Cholesterol: 83 MG
Tryptophan: 0.295 G
Threonine: 1.233 G
Isoleucine: 1.222 G
Leucine: 2.246 G
Lysine: 2.487 G
Methionine: 0.709 G
Cystine: 0.265 G
Phenylalanine: 1.049 G
Tyrosine: 0.973 G
Valine: 1.314 G
Arginine: 1.775 G
Histidine: 0.968 G
Alanine: 1.626 G
Aspartic acid: 2.54 G
Glutamic acid: 4.278 G
Glycine: 1.297 G
Proline: 1.172 G
Serine: 1.074 G
Hydroxyproline: 0.18 G
Beef, loin, top sirloin cap steak, boneless, separable lean and fat, trimmed to 1/8 fat, choice, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
SIRLOIN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 66.5 G
Energy: 199 KCAL
Energy: 834 kJ
Protein: 19.7 G
Total lipid (fat): 13.4 G
Ash: 0.9 G
Calcium, Ca: 6 MG
Iron, Fe: 2.4 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 191 MG
Potassium, K: 325 MG
Sodium, Na: 80 MG
Zinc, Zn: 7.09 MG
Copper, Cu: 0.13 MG
Selenium, Se: 27.7 UG
Thiamin: 0.083 MG
Riboflavin: 0.222 MG
Niacin: 3.552 MG
Vitamin B-6: 0.395 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Vitamin B-12: 2.67 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 13 IU
Vitamin D (D2 + D3), International Units: 5 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 5.079 G
SFA 10:0: 0.011 G
SFA 12:0: 0.01 G
SFA 14:0: 0.319 G
SFA 16:0: 2.925 G
SFA 17:0: 0.152 G
SFA 18:0: 1.67 G
SFA 20:0: 0.003 G
SFA 24:0: 0.009 G
Fatty acids, total monounsaturated: 7.083 G
MUFA 14:1: 0.115 G
MUFA 16:1: 0.476 G
MUFA 17:1: 0.115 G
MUFA 18:1: 6.351 G
MUFA 18:1 c: 5.542 G
MUFA 20:1: 0.025 G
Fatty acids, total polyunsaturated: 0.433 G
PUFA 18:2: 0.373 G
PUFA 18:2 n-6 c,c: 0.315 G
PUFA 18:2 CLAs: 0.058 G
PUFA 18:3: 0.022 G
PUFA 18:3 n-6 c,c,c: 0.022 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:4: 0.037 G
PUFA 22:5 n-3 (DPA): 0.008 G
Fatty acids, total trans: 0.809 G
Fatty acids, total trans-monoenoic: 0.809 G
TFA 18:1 t: 0.809 G
Cholesterol: 68 MG
Tryptophan: 0.221 G
Threonine: 0.924 G
Isoleucine: 0.915 G
Leucine: 1.683 G
Lysine: 1.863 G
Methionine: 0.531 G
Cystine: 0.198 G
Phenylalanine: 0.786 G
Tyrosine: 0.729 G
Valine: 0.984 G
Arginine: 1.33 G
Histidine: 0.725 G
Alanine: 1.218 G
Aspartic acid: 1.903 G
Glutamic acid: 3.205 G
Glycine: 0.971 G
Proline: 0.878 G
Serine: 0.805 G
Hydroxyproline: 0.135 G
Beef, loin, top sirloin cap steak, boneless, separable lean and fat, trimmed to 1/8 fat, select, cooked, grilled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
HEAT-TREATED
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
SIRLOIN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 56.9 G
Energy: 249 KCAL
Energy: 1040 kJ
Protein: 25.5 G
Total lipid (fat): 16.1 G
Ash: 1.1 G
Carbohydrate, by difference: 0.4 G
Calcium, Ca: 6 MG
Iron, Fe: 3.19 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 217 MG
Potassium, K: 342 MG
Sodium, Na: 78 MG
Zinc, Zn: 9.88 MG
Copper, Cu: 0.125 MG
Selenium, Se: 36.5 UG
Thiamin: 0.08 MG
Riboflavin: 0.385 MG
Niacin: 4.093 MG
Vitamin B-6: 0.413 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Vitamin B-12: 2.71 UG
Vitamin A, RAE: 8 UG
Retinol: 8 UG
Vitamin A, IU: 26 IU
Vitamin D (D2 + D3), International Units: 6 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 5.737 G
SFA 10:0: 0.011 G
SFA 12:0: 0.013 G
SFA 14:0: 0.358 G
SFA 16:0: 3.343 G
SFA 17:0: 0.173 G
SFA 18:0: 1.849 G
SFA 20:0: 0.005 G
SFA 24:0: 0.009 G
Fatty acids, total monounsaturated: 8.115 G
MUFA 14:1: 0.13 G
MUFA 16:1: 0.512 G
MUFA 17:1: 0.171 G
MUFA 18:1: 7.27 G
MUFA 18:1 c: 6.538 G
MUFA 20:1: 0.031 G
Fatty acids, total polyunsaturated: 0.598 G
PUFA 18:2: 0.513 G
PUFA 18:2 n-6 c,c: 0.429 G
PUFA 18:2 CLAs: 0.084 G
PUFA 18:3: 0.033 G
PUFA 18:3 n-6 c,c,c: 0.033 G
PUFA 20:4: 0.051 G
PUFA 22:5 n-3 (DPA): 0.013 G
Fatty acids, total trans: 0.731 G
Fatty acids, total trans-monoenoic: 0.731 G
TFA 18:1 t: 0.731 G
Cholesterol: 85 MG
Tryptophan: 0.286 G
Threonine: 1.225 G
Isoleucine: 1.21 G
Leucine: 2.259 G
Lysine: 2.522 G
Methionine: 0.705 G
Cystine: 0.267 G
Phenylalanine: 1.041 G
Tyrosine: 0.977 G
Valine: 1.293 G
Arginine: 1.784 G
Histidine: 0.998 G
Alanine: 1.605 G
Aspartic acid: 2.55 G
Glutamic acid: 4.258 G
Glycine: 1.262 G
Proline: 1.177 G
Serine: 1.081 G
Hydroxyproline: 0.174 G
Beef, loin, top sirloin cap steak, boneless, separable lean and fat, trimmed to 1/8 fat, select, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
SIRLOIN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 68.6 G
Energy: 179 KCAL
Energy: 747 kJ
Protein: 20.1 G
Total lipid (fat): 10.9 G
Ash: 0.9 G
Calcium, Ca: 7 MG
Iron, Fe: 2.74 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 207 MG
Potassium, K: 339 MG
Sodium, Na: 78 MG
Zinc, Zn: 7.82 MG
Copper, Cu: 0.121 MG
Selenium, Se: 28.7 UG
Thiamin: 0.145 MG
Riboflavin: 0.267 MG
Niacin: 3.63 MG
Vitamin B-6: 0.371 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Vitamin B-12: 2.6 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 13 IU
Vitamin D (D2 + D3), International Units: 5 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 3.93 G
SFA 10:0: 0.009 G
SFA 12:0: 0.008 G
SFA 14:0: 0.27 G
SFA 16:0: 2.309 G
SFA 17:0: 0.135 G
SFA 18:0: 1.209 G
SFA 20:0: 0.003 G
SFA 24:0: 0.005 G
Fatty acids, total monounsaturated: 5.626 G
MUFA 14:1: 0.089 G
MUFA 16:1: 0.373 G
MUFA 17:1: 0.09 G
MUFA 18:1: 5.053 G
MUFA 18:1 c: 4.381 G
MUFA 20:1: 0.021 G
Fatty acids, total polyunsaturated: 0.366 G
PUFA 18:2: 0.319 G
PUFA 18:2 n-6 c,c: 0.272 G
PUFA 18:2 CLAs: 0.047 G
PUFA 18:3: 0.016 G
PUFA 18:3 n-6 c,c,c: 0.016 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:4: 0.03 G
PUFA 22:5 n-3 (DPA): 0.008 G
Fatty acids, total trans: 0.673 G
Fatty acids, total trans-monoenoic: 0.673 G
TFA 18:1 t: 0.673 G
Cholesterol: 68 MG
Tryptophan: 0.225 G
Threonine: 0.965 G
Isoleucine: 0.954 G
Leucine: 1.781 G
Lysine: 1.988 G
Methionine: 0.555 G
Cystine: 0.211 G
Phenylalanine: 0.82 G
Tyrosine: 0.77 G
Valine: 1.019 G
Arginine: 1.406 G
Histidine: 0.786 G
Alanine: 1.265 G
Aspartic acid: 2.01 G
Glutamic acid: 3.357 G
Glycine: 0.995 G
Proline: 0.927 G
Serine: 0.852 G
Hydroxyproline: 0.137 G
Data Sources
https://fdc.nal.usda.gov
https://langual.org