Beef tenderloin steak separable lean only trimmed to 1 8th inch fat choice cooked broiled

Nutritional values in 4 oz. (113 grams)

Amount Unit

0g / 0oz 454g / 1lb

Beef tenderloin steak separable lean only trimmed to 1 8th inch fat choice cooked broiled - nutritional values, calories

Energy	Protein	Carbs	Fats
233cal	32.78g	0g	10.28g

NUTRITIONAL SUMMARY

FOR

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Energy

206 cal

Protein

32.781 g

Carbs

0 g

- Sugar

0 g

- Added sugar

0 g

- Fiber

0 g

Fat

10.283 g

- Saturated fats

3.915 g

- Monounsaturated fats

4.105 g

- Polyunsaturated fats

0.367 g

- Cholesterol

96.05 mg

Water

69.698 ml

Caffeine

0 mg

Salt

0.17 g

Ash

1.243 g

Nutrient Density / 100 cal

Amount Per Serving
Calories
% Daily Value*
Total Fat
	Saturated Fat
	Trans Fat
Cholesterol
Sodium
Total Carbohydrate
	Dietary Fiber
	Total Sugars
	Includes
Protein

Calcium
Iron
Potassium
Vitamin D

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

INGREDIENTS: Beef tenderloin steak lean, well-done (approx. 135 grams of raw meat).

VITAMINS

IN

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Vitamin C

0 mg

Thiamin (B1)

0.087 mg

Riboflavin (B2)

0.168 mg

Niacin (B3)

9.672 mg

Pantothenic acid (B5)

0.644 mg

Vitamin B6

0.683 mg

Folate DFE

11.3 DFE

Folic acid

0 µg

Cholin

124.865 mg

Vitamin B12

2.045 µg

Vitamin A

0 RAE

Retinol

0 µg

α-caroten

0 µg

β-caroten

0 µg

β-cryptoxanthine

0 µg

Lycopene

0 µg

Lutein

0 µg

Vitamin E

0.463 mg

Vitamin D

Vitamin K

1.695 µg

MINERALS

IN

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Calcium

18.08 mg

Iron

2.204 mg

Magnesium

27.12 mg

Phosphorus

251.99 mg

Potassium

404.54 mg

Sodium

66.67 mg

Zinc

6.102 mg

Copper

0.103 mg

Manganese

0.012 mg

Selenium

37.29 µg

AMINO ACIDS & PROTEIN QUALITY

IN

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Alanine

1.993 g

Isoleucine

1.492 g

Leucine

2.608 g

Methionine

0.853 g

Valine

1.626 g

Phenylalanine

1.295 g

Tryptophan

0.216 g

Tyrosine

1.044 g

Cysteine

0.423 g

Serine

1.292 g

Threonine

1.31 g

Aspartic acid

2.985 g

Glutamic acid

4.921 g

Arginine

2.12 g

Histidine

1.046 g

Lysine

2.771 g

Glycine

1.996 g

Proline

1.563 g

Source of data: Native 2000KCAL database

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Occasionally, nutritional information on a product's label may be incomplete. In these cases, I directly contact the manufacturer for missing details. For example, I have reached out to manufacturers of protein supplements to obtain the amino acid profile when it wasn’t available on the packaging.

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Nutritional data is often derived directly from the product's label as provided by the manufacturer. However, this data can be simplified or rounded, which may lead to inaccuracies. When necessary, I review and correct this data based on more reliable sources. For instance, some mustard brands list "zero calories" due to small serving sizes, even though this is not always accurate.

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Many online nutrition services rely on national food databases for their data. At 2000KCAL, I source data from the following reliable databases:

USDA (USA): fdc.nal.usda.gov
FRIDA (Denmark): frida.fooddata.dk
NUTRIDATABAZE.CZ (Czech Republic): nutridatabaze.cz
MATVARETABELLEN.NO (Norway): matvaretabellen.no
NAEHRWERTDATEN.CH (Switzerland): naehrwertdaten.ch
SOKNARINGSINNEHALL.LIVSMEDELSVERKET.SE (Sweden): soknaringsinnehall.livsmedelsverket.se
CIQUAL (France): ciqual.anses.fr
BEDCA (Spain): bedca.net
NUTTAB (Australia): foodstandards.gov.au

While these databases are invaluable, the USDA is particularly noteworthy for its comprehensive and detailed data.

Glycemic Index

Glycemic index data is primarily sourced from the University of Sydney and peer-reviewed journal studies. In some cases, the values are averaged or median values are used, resulting in slight deviations from individual figures as published by the referenced sources.

Protein Quality

Where amino acid profiles are available, the quality of protein is assessed using reference patterns provided by the Report of a joint FAO/WHO/UNU Expert Consultation (1985: Geneva) and the Joint FAO/WHO/UNU Expert Consultation on Protein and Amino Acid Requirements in Human Nutrition (‎2002 : Geneva, Switzerland)‎, Food and Agriculture Organization of the United Nations, World Health Organization & United Nations University. (‎2007)‎. Protein and amino acid requirements in human nutrition : report of a joint FAO/WHO/UNU expert consultation. World Health Organization.

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