Beef steak, fried in butter Nutrition Label

Beef steak, fried in butter Nutrition Facts
Serving Size: 100.00g
% Daily Value*
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Energy 181kcal (755 kj)
38%
Carbohydrates 0.06g
0%
Sugars 0.06g
Starch 0.00g
Sucrose 0.00g
Maltose 0.00g
Fructose 0.00g
Galactose 0.00g
Glucose 0.00g
Protein 24.97g
20%
Fat 8.92g
16%
Fatty acids, total polyunsaturated 0.34g
Fatty acids, total monounsaturated cis 2.52g
Fatty acids, total saturated 5.03g
Cholesterol (gc) 72.51mg
Sterols 0.00mg
Iron 3.59mg
20%
Vitamin d 0.25ug
2%
Calcium 11.43mg
1%
Chromium 1.62ug
6%
Sodium 532.78mg
36%
Iodine 32.39ug
22%
Copper 0.11mg
0%
Salt 1,357.53mg
59%
Selenium 18.43ug
34%
Vitamin e alphatocopherol 0.45mg
3%
Zinc 4.37mg
55%
Vitamin c (ascorbic acid) 0.00mg
0%
Vitamin b-12 (cobalamin) 1.29ug
54%
Vitamin a retinol activity equivalents 53.47ug
8%
Thiamin (vitamin b1) 0.08mg
7%
Riboflavine (vitamin b2) 0.18mg
16%
Vitamin b6 pyridoxine (hydrochloride) 0.48mg
37%
Manganese 0.01mg
1%
Magnesium 29.29mg
9%
Potassium 461.44mg
20%
Fluoride (fluerine) 0.03mg
1%
Phosphorus 244.50mg
35%
Vitamin k 5.95ug
7%
Fibre, total 0.00g
0%
Fibre, dietary 0.00g
0%
Niacin equivalents, total 10.16mg
73%
Molybdenum 0.01mg
0%
Folate 1.22ug
0%
Alcohol 0.00g
0%
Polyols 0.00g
0%
Water 60.88g
2%

*The % Daily Value tells you how much a nutrient in a food serving contributes to a daily diet.

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Beef steak, fried in butter Calorie Breakdown

The ratio of macro elements (protein, fat, carbs) in Beef steak, fried in butter

Fat 44%
Carbohydrates 0%
Protein 55%

Protein Amino Acids Profile

The ratio of amino acids in Beef steak, fried in butter. See full profile

Tryptophan 1%
Cystine 1%
Methionine 3%
Tyrosine 3%
Histidine 3%
Threonine 4%
Phenylalanine 4%
Serine 4%
Isoleucine 5%
Valine 5%
Proline 5%
Alanine 7%
Arginine 7%
Glycine 7%
Leucine 8%
Lysine 9%
Aspartic acid 9%
Glutamic acid 16%

Component Breakdown for Beef steak, fried in butter

Macro
Minerals
Vitamins
Amino acids
Carbo-hydrate
Data for Amino Acids is mapped from an external database. Use with caution only for informational purposes. Source: USDA

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