Cooked Beef Short Loin Top Kansas City Strip New York Club Steak, Select, Broiled, Separable Lean Only, Trimmed to 0" Fat
Source of Calories
Nutrition Facts
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Total Carbohydrates | 0 g | 0% |
| Net Carbohydrates | 0 g | 0% |
| Sugars | 0 g | 0% |
| Added Sugars | No data | - |
| Dietary Fiber | 0 g | 0% |
| Protein | 44.99 g | 90% |
| Total Fat | 10.11 g | 13% |
| Saturated Fat | 4.03 g | 20% |
| Monounsaturated Fat | 4.41 g | - |
| Polyunsaturated Fat | 0.62 g | - |
| Trans Fat | 0.58 g | 100% |
| Cholesterol | 129 mg | 43% |
| Vitamins | ||
| Vitamin A | 3 mcg | 0% |
| Vitamin C | 0 mg | 0% |
| Vitamin D | 0.08 mcg | 0% |
| Minerals | ||
| Sodium | 87 mg | 4% |
| Potassium | 562.5 mg | 12% |
| Calcium | 21 mg | 2% |
| Magnesium | 22.5 mg | 5% |
| Iron | 4.88 mg | 27% |
| Zinc | 5.93 mg | 54% |
% 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
0.3%
Vitamin C
0%
Vitamin D
0.4%
Vitamin E
2%
Vitamin K
2%
Vitamin B1
10%
Vitamin B2
50%
Vitamin B3
58%
Vitamin B5
15%
Vitamin B6
63%
Vitamin B7
-
Vitamin B9
3%
Vitamin B12
283%
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
2%
Iron
27%
Magnesium
5%
Phosphorus
33%
Potassium
12%
Sodium
4%
Zinc
54%
Copper
17%
Manganese
0.6%
Selenium
74%
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
155%
Isoleucine
184%
Valine
154%
Lysine
193%
Tryptophan
165%
Threonine
176%
Phenylalanine
181%
Methionine
211%
Histidine
204%
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 284 Calories?
*Based on this person: 25-year-old female, 5'7", 144 lbs
Swimming
42 min
Jogging
36 min
Cycling
37 min
Walking
1 h 7 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
Lean beef, including cuts like the short loin, is a rich source of highly digestible protein, essential amino acids, B vitamins, and minerals such as heme iron, zinc, and selenium, contributing to muscle function and satiety. However, high-temperature cooking methods like broiling can form compounds such as heterocyclic aromatic amines (HAAs), which research demonstrates are associated with an increased risk of distal colorectal adenoma, particularly in the rectum, according to Nature. Despite being lean, red meat consumption may be associated with increased LDL cholesterol due to saturated fat content and, with higher intake, an increased risk of type 2 diabetes and cardiovascular disease, as noted by the American Heart Association.
1. Picking Healthy Proteins
Source: American Heart Association, 2024
Summary: Beef New York strip steak, as a red meat, is advised by the American Heart Association to be chosen in lean, unprocessed cuts and consumed in moderation due to its saturated fat content, with a recommended portion size.
2. 1. Exposure Data - Red Meat and Processed Meat - Ncbi Bookshelf
Source: NCBI
Summary: Beef New York strip, as unprocessed mammalian muscle meat, is a rich source of highly digestible proteins and essential amino acids, but its composition and the formation of potential carcinogens like HAAs and PAHs are significantly influenced by cooking methods, particularly high-temperature techniques.
3. Grass-Fed Beef: Is It Good for You? Pros and Cons, Nutrition Information, and More
Source: WebMD
Summary: Beef New York strip steak protein satiety, is a good source of protein, iron, and other nutrients essential for blood health, immunity, and muscle function, with its nutritional profile varying by cut and cooking method, and grass-fed varieties potentially offering additional benefits like higher omega-3s and antioxidants.
Read More: https://www.webmd.com/diet/grass-fed-beef-good-for-you
4. Meats for Diabetes: Meats That Are Healthy and Meats to Avoid
Source: Medical News Today, 2020
Summary: Beef New York strip steak, specifically lean cuts of beef like sirloin and tenderloin, are recommended for individuals with diabetes due to their lower fat content, contributing to protein requirements while helping to manage blood sugar and reduce cardiovascular risks when consumed in moderation as part of a balanced diet.
Read More: https://www.medicalnewstoday.com/articles/meats-for-diabetes
5. Cholesterol Control: Chicken Vs. Beef
Source: Healthline, 2015
Summary: Beef New York strip steak protein satiety, can be part of a healthy diet for cholesterol control, as the impact on cholesterol levels is more significantly influenced by the saturated fat content and cooking methods rather than solely the type of meat, with high saturated fat intake linked to increased LDL cholesterol regardless of whether it comes from red or white meat.
Read More: https://www.healthline.com/health/high-cholesterol/chicken-vs-beef
6. Meat Consumption and the Risk of Incident Distal Colon and Rectal Adenoma
Source: Nature, 2011
Summary: Beef New York strip steak protein satiety, showed suggestive positive associations with incident distal colorectal adenoma, with specific meat-related components formed during high-temperature cooking, such as mutagens like PhIP and B[*a*]P, demonstrating statistically significant positive associations particularly with rectal adenoma.
Read More: https://www.nature.com/articles/bjc2011549
