Beef Steak with Gravy
Source of Calories
Nutrition Facts
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Total Carbohydrates | 20.28 g | 7% |
| Net Carbohydrates | 17.93 g | 7% |
| Sugars | 6.41 g | 18% |
| Added Sugars | 1.7 g | 3% |
| Dietary Fiber | 2.35 g | 8% |
| Protein | 170.1 g | 340% |
| Total Fat | 137.54 g | 176% |
| Saturated Fat | 52.75 g | 264% |
| Monounsaturated Fat | 62.13 g | - |
| Polyunsaturated Fat | 7.12 g | - |
| Trans Fat | 0.92 g | 100% |
| Cholesterol | 623.24 mg | 208% |
| Vitamins | ||
| Vitamin A | 192.75 mcg | 21% |
| Vitamin C | 10.35 mg | 12% |
| Vitamin D | 1.38 mcg | 7% |
| Minerals | ||
| Sodium | 3967.35 mg | 172% |
| Potassium | 2512.3 mg | 53% |
| Calcium | 194.54 mg | 15% |
| Magnesium | 156.78 mg | 37% |
| Iron | 12.77 mg | 71% |
| Zinc | 30.12 mg | 274% |
% DV refers to how much a single serving of an individually packaged food or supplement contributes nutritionally to your daily diet, based on a 2,000-calorie-a-day diet. Generally, having 5% DV or less of a nutrient per serving is considered low, and 20% DV or more of a nutrient per serving is considered high.
Fat Composition
The suggested total fat consumption should be limited to 30% of total energy intake or less. The type of fat consumed should primarily be unsaturated fatty acids, with no more than 10% of total energy intake coming from saturated fatty acids (about 200 calories on a 2000-calorie diet) and no more than 1% of total energy intake coming from trans-fatty acids.
Vitamin Coverage
Vitamin A
21%
Vitamin C
12%
Vitamin D
7%
Vitamin E
48%
Vitamin K
25%
Vitamin B1
47%
Vitamin B2
73%
Vitamin B3
291%
Vitamin B5
70%
Vitamin B6
213%
Vitamin B7
-
Vitamin B9
0.4%
Vitamin B12
415%
There are 13 essential vitamins required for the body to work properly, which are categorised into two categories: fat-soluble and water-soluble vitamins. Vitamins have a Recommended Dietary Allowance (RDA), provided by the Dietary Reference Intakes (DRIs), which vary by age and sex. The %DV indicates how much one serving contributes to the average recommended daily intake.
Mineral Coverage
Calcium
15%
Iron
71%
Magnesium
37%
Phosphorus
110%
Potassium
53%
Sodium
172%
Zinc
274%
Copper
67%
Manganese
18%
Selenium
335%
Minerals are micronutrients, of which 13 of them are essential to the human body. The Recommended Dietary Allowance includes Calcium (1,300 mg/d), Phosphorus (1,250 mg/d), Potassium (4,700 mg/d), Sodium (2,300 mg/d), Chloride (1,500 mg/d), Magnesium (420 mg/d), Iron (18 mg/d), Zinc (11 mg/d), Copper (0.9 mg/d), Selenium (55 mcg/d), Molybdenum (45 mcg/d), Manganese (2.3 mg/d) and Iodine (150 mcg/d).
Protein Quality
Leucine
0.4%
Isoleucine
0.3%
Valine
0.3%
Lysine
0.1%
Tryptophan
0.2%
Threonine
0.2%
Phenylalanine
0.4%
Methionine
0.2%
Histidine
0.2%
Guidelines recommend a serving of protein with each meal and 1.2-1.6 g of protein per kg of body weight per day.
The data provided by eato.health is for informational purposes only and should not be considered medical advice. Please consult your physician before beginning any diet or nutrition plan.
About
How Long to Burn Off 2032 Calories?
*Based on this person: 25-year-old female, 5'7", 144 lbs
Swimming
4 h 58 min
Jogging
4 h 17 min
Cycling
4 h 23 min
Walking
7 h 57 min
The data provided by eato.health is for informational purposes only and should not be considered medical advice. Please consult your physician before beginning any diet or nutrition plan.
📚 Health Research & Evidence About This Food
Beef Steak with Gravy, via its beef component, is a significant source of heme iron, which is readily absorbed by the body and crucial for iron absorption. Research also demonstrates that beef steak is digested and absorbed less rapidly than minced beef, impacting amino acid availability and protein retention, particularly in older men. Furthermore, the satiating properties of beef preparations are primarily influenced by their physical characteristics and energy density, rather than solely by protein content.
1. Minced Beef Is More Rapidly Digested and Absorbed Than Beef Steak, Resulting in Greater Postprandial Protein Retention in Older Men.
Source: PubMed
Summary: Beef steak is digested and absorbed less rapidly than minced beef, resulting in lower amino acid availability and reduced postprandial protein retention in older men.
Read More: https://pubmed.ncbi.nlm.nih.gov/23636241/
2. Satiating Properties of Meat-Preparations: Role of Protein Content and Energy Density.
Source: PubMed
Summary: The satiating properties of various beef preparations are primarily influenced by their physical characteristics and energy density, rather than solely by protein content.
Read More: https://pubmed.ncbi.nlm.nih.gov/18689555/
3. Iron
Source: CDC, 2026
Summary: Red meat, including beef, is a source of heme iron, which is readily absorbed by the body.
Read More: https://www.cdc.gov/infant-toddler-nutrition/vitamins-minerals/iron.html
4. Effect of Tea and Other Dietary Factors on Iron Absorption.
Source: PubMed
Summary: Heme iron from meat, fish, and poultry is minimally affected by other dietary factors, making it a crucial source for iron absorption.
Read More: https://pubmed.ncbi.nlm.nih.gov/11029010/
