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Beef, top sirloin, separable lean and fat, trimmed to 1/8" fat, select, cooked, broiled |
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Beef, top sirloin, separable lean and fat, trimmed to 1/8" fat, select, cooked, broiled (USDA#13935) |
| Serving Size 1 steak (yield from 1 raw steak weighing 624g) |
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| Water 59g |
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| Calories 230 |
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| Energy 964kj |
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| Protein 27g |
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| Total Fat 12g |
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| Ash 1g |
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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 22mg |
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| Iron, Fe 1mg |
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| Magnesium, Mg 23mg |
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| Phosphorus, P 217mg |
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| Potassium 345mg |
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| Sodium 57mg |
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| Zinc, Zn 4mg |
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| Copper, Cu 7mg |
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| Manganese, Mn 8mg |
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| Selenium, Se 29mcg |
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| Vitamin C, total ascorbic acid 0mg |
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| Thiamin 7mg |
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| Riboflavin 0mg |
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| Niacin 7mg |
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| Pantothenic acid 0mg |
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| Vitamin B-6 0mg |
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| Folate, total 8mcg |
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| Folic acid 0mcg |
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| Folate, food 8mcg |
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| Folate, DFE 8mcg_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 5g |
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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 3g |
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| 12:0 2g |
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| 14:0 0g |
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| 16:0 3g |
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| 18:0 1g |
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| Fatty acids, total monounsaturated 5g |
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| 16:1 undifferentiated 0g |
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| 18:1 undifferentiated 4g |
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| 20:1 1g |
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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 67mg |
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| Tryptophan 0g |
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| Threonine 1g |
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| Isoleucine 1g |
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| Leucine 2g |
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| Lysine 2g |
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| Methionine 0g |
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| Cystine 0g |
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| Phenylalanine 1g |
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| Tyrosine 0g |
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| Valine 1g |
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| Arginine 1g |
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| Histidine 0g |
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| Alanine 1g |
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| Aspartic acid 2g |
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| Glutamic acid 4g |
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| Glycine 1g |
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| Proline 1g |
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| Serine 1g |
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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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Beef, top sirloin, separable lean and fat, trimmed to 1/8" fat, select, cooked, broiled usda nutrition - Related Content |
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| Thoroughly rubbing the seasoning mix into the meat takes the place of browning, making this an especially easy roast to prepare. |
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| Slow cooking makes this inexpensive cut tender and flavorful. |
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| A great beefy flavored dish that makes its own gravy while it cooks. |
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| Use this easy recipe to slow cook a tender beef roast, which will produce flavorful juices that can be used to make a delicious gravy. |
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| This one-step stew requires no browning, so it can be assembled in minutes. |
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Beef cooking temperatures are important to monitor in order to insure meat is safely cooked to the proper temperature. When preparing beef, use the chart below as a guide to ... |
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| Oven-Broiling | Pan-Broiling
Broiling is much like grilling in that food is cooked directly with high heat. The difference between broiling and grilling is that broiling ... |
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In order to cook beef properly, the appropriate cooking method should be selected for each type of beef cut. For example, if you plan on using grilling as a cooking method, a ... |
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Beef cuts should be selected according to the planned method of cooking. For example, if beef is to be cooked on a grill, a tougher cut from the round or plate should not ... |
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| Sautéing | Pan-Frying | Stir-Frying | Deep-Frying | Grilling and BroilingBaking with Olive Oil | Smoke Point | Cooking Guidelines
Sautéing
Sautéing is a cooking ... |
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| A boneless beefsteak cut from the top butt muscle (near the hip) of the sirloin just ahead of the round. The Top Sirloin Steak is a flavorful and somewhat tender steak and can be ... |
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| A beef roast cut from the top butt muscle, which is one of two main muscles of the sirloin. The top butt is a bit better in quality than the bottom butt and is very suitable for ... |
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| A cut of beef taken from the area that lies between the tender short loin and the tougher round. The sirloin is generally cut into steaks and roasts, with the cuts nearer the ... |
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| Made with a plastic materials that are resistant to heat, Slow Cooker Liners are designed to hold foods as they cook in slow cooker appliances. Slow Cooker Liners assist not only ... |
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| A sandwich meat that is made with cooked beef shavings encased in gelatin and formed into a rectangular-shaped loaf approximately 12 inches in length that is typically 4 inches ... |
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| RecipeTips.com's video demonstration, 'How to Cook a Ham,' is an easy-to-follow guide for preparing baked ham that can be used for a number of ham recipes, such as baked ham with cloves and honey baked ham. |
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| RecipeTips.com's video demonstration, 'How to Cook Hard-Boiled Eggs,' is an easy-to-follow guide for making hard boiled eggs. |
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