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Beef, tenderloin, separable lean and fat, trimmed to 1/8" fat, choice, raw |
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Beef, tenderloin, separable lean and fat, trimmed to 1/8" fat, choice, raw (USDA#13920) |
| Serving Size 1 steak |
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| Water 61g |
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| Calories 246 |
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| Energy 1029kj |
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| Protein 19g |
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| Total Fat 17g |
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| Ash 0g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Calcium, Ca 25mg |
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| Iron, Fe 1mg |
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| Magnesium, Mg 20mg |
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| Phosphorus, P 177mg |
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| Potassium 303mg |
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| Sodium 50mg |
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| Zinc, Zn 3mg |
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| Copper, Cu 6mg |
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| Manganese, Mn 0mg |
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| Selenium, Se 21mcg |
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| Vitamin C, total ascorbic acid 0mg |
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| Thiamin 5mg |
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| Riboflavin 8mg |
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| Niacin 6mg |
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| Pantothenic acid 0mg |
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| Vitamin B-6 0mg |
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| Folate, total 11mcg |
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| Folic acid 0mcg |
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| Folate, food 11mcg |
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| Folate, DFE 11mcg_DFE |
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| Vitamin B-12 1mcg |
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| Vitamin A, IU 0IU |
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| Vitamin A, RAE 0mcg_RAE |
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| Retinol 0mcg |
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| Vitamin E (alpha-tocopherol) 0mg |
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| Tocopherol, beta 0mg |
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| Tocopherol, gamma 0mg |
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| Tocopherol, delta 0mg |
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| Vitamin K (phylloquinone) 1mcg |
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| Fatty acids, total saturated 7g |
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| 4:0 0g |
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| 6:0 0g |
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| 8:0 0g |
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| 10:0 5g |
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| 12:0 3g |
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| 14:0 0g |
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| 16:0 4g |
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| 18:0 2g |
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| Fatty acids, total monounsaturated 7g |
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| 16:1 undifferentiated 0g |
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| 18:1 undifferentiated 6g |
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| 20:1 2g |
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| 22:1 undifferentiated 0g |
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| Fatty acids, total polyunsaturated 0g |
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| 18:2 undifferentiated 0g |
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| 18:3 undifferentiated 0g |
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| 18:4 0g |
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| 20:4 undifferentiated 2g |
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| 20:5 n-3 0g |
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| 22:5 n-3 0g |
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| 22:6 n-3 0g |
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| Cholesterol 65mg |
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| Tryptophan 0g |
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| Threonine 0g |
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| Isoleucine 0g |
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| Leucine 1g |
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| Lysine 1g |
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| Methionine 0g |
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| Cystine 0g |
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| Phenylalanine 0g |
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| Tyrosine 0g |
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| Valine 0g |
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| Arginine 1g |
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| Histidine 0g |
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| Alanine 1g |
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| Aspartic acid 1g |
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| Glutamic acid 2g |
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| Glycine 1g |
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| Proline 0g |
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| Serine 0g |
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| Hydroxyproline 0g |
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| Alcohol, ethyl 0g |
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| Caffeine 0mg |
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| Theobromine 0mg |
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| Carotene, beta 0mcg |
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| Carotene, alpha 0mcg |
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| Cryptoxanthin, beta 0mcg |
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| Lycopene 0mcg |
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| Lutein + zeaxanthin 0mcg |
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The first thing to do before starting any kind of trimming process is to be sure that the knives to be used are sharp. This will make the process go more smoothly. Dull ... |
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| General Guidelines | Degree of Doneness | Meat Thermometers
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