Beef, flank, raw - Nutrition data & facts, nutritional informationHome » Meat and meat products » Beef

Beef, flank, raw

Bos taurus

	Energy Distribution % of total food energy
	Protein, total	19.3 %
	Fat, total	80.7 %
	Carbohydrate, total	0 %
	Alcohol	0 %

Refuse: 5%


Content per 100 grams
Energy	1387	kJ
Protein, total	16.1	g
total-N	2.6	g
Fat, total	30.1	g
saturated fatty acids	12.7	g
monounsaturated fatty acids	14.4	g
polyunsaturated fatty acids	1.2	g
Carbohydrate, total	0	g
carbohydrate, available	0	g
added sugar	0	g
dietary fibre	0	g
Alcohol	0	g
Ash	1	g
Moisture	52.8	g

Vitamins
Vitamin A	38	RE
retinol	38	μg
ß-carotene	0	μg
Vitamin D	0.9	μg
Vitamin E	0.906	aTE
alpha-tocopherol	0.906	mg
Vitamin K	0	μg
Vitamin B1, thiamin	0.03	mg
Vitamin B2, riboflavin	0.105	mg
Niacin equivalents	7.9	NE
niacin	4.9	mg
tryptophan	3	mg
Vitamin B6	0.37	mg
Pantothenic Acid	0.47	mg
Biotin	0	μg
Folates	4	μg
Vitamin B12	1.4	μg
Vitamin C	0	mg

Minerals
Sodium, Na	65	mg
Potassium, K	250	mg
Calcium, Ca	4	mg
Magnesium, Mg	17	mg
Phosphorus, P	170	mg
Iron, Fe	1.4	mg
Copper, Cu	0.05	mg
Zinc, Zn	3.8	mg
Iodine, I	1.2	μg
Manganese, Mn	0.011	mg
Chromium, Cr	4	μg
Selenium, Se	6.5	μg
Nickel, Ni	0.7	μg

Carbohydrates
Fructose	0	g
Glucose	0	g
Lactose	0	g
Maltose	0	g
Saccharose	0	g
All sugars, total	0	g
Starch	0	g

Lipids
C 14:0	0.905	g
C 15:0	0.17	g
C 16:0	7.61	g
C 17:0	0.34	g
C 18:0	3.68	g
C 14:1	0.424	g
C 16:1	1.78	g
C 18:1, n-9	11.9	g
C 20:1, n-11	0	g
C 18:2, n-6	0.566	g
C 18:3, n-3	0.368	g
C 20:4, n-6	0.283	g
C 20:5, n-3	0	g
C 22:5, n-3	0	g

Sums lipids
Sum saturated	12.7	g
Sum monounsaturated	14.4	g
Sum polyunsaturated	1.22	g
Sum n-3 fatty acids	0.368	g
Sum n-6 fatty acids	0.849	g
Trans fatty acids	0.849	g

Cholesterol
Cholesterol	73	mg

Amino acids
Isoleucin	770	mg
Leucine	1200	mg
Lysine	1300	mg
Methionine	390	mg
Cystine	120	mg
Phenylalanine	620	mg
Tyrosine	520	mg
Threonine	670	mg
Tryptophan	180	mg
Valine	820	mg
Arginine	950	mg
Histidine	540	mg
Alanine	930	mg
Aspartic acid	1400	mg
Glutamic acid	2300	mg
Glycine	880	mg
Proline	720	mg
Serine	640	mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0440