Beef, Loin, Top Sirloin Cap Steak, Boneless, Separable Lean And Fat, Trimmed To 1/8" Fat, Select, Cooked, Grilled
Serving Size 1 steak
Nutritional Value and Analysis
Beef, Loin, Top Sirloin Cap Steak, Boneless, Separable Lean And Fat, Trimmed To 1/8" Fat, Select, Cooked, Grilled with a serving size of 1 steak has a total of 388.44 calories with 25.12 grams of fat. The serving size is equivalent to 156 grams of food and contains 226.08 calories from fat. This item is classified as beef products foods.
This food is a good source of protein, zinc, selenium, riboflavin, niacin, vitamin b-6, vitamin b-12, tryptophan, threonine, isoleucine, leucine, lysine, methionine, phenylalanine, tyrosine, valine and histidine but is high in fat, cholesterol and saturated fats. Beef, Loin, Top Sirloin Cap Steak, Boneless, Separable Lean And Fat, Trimmed To 1/8" Fat, Select, Cooked, Grilled is a high fat food because 58.2% of the total calories in this serving come from fat. Consume less than 10 percent of calories per day from saturated fats.
Protein 78% of DV
A serving of 156 grams of beef, loin, top sirloin cap steak, boneless, separable lean and fat, trimmed to 1/8" fat, select, cooked, grilled has 78% of the recommended daily needs of protein.
Fat 39% of DV
A serving of 156 grams of beef, loin, top sirloin cap steak, boneless, separable lean and fat, trimmed to 1/8" fat, select, cooked, grilled has 39% of the recommended daily intake of fat.
Zinc 140% of DV
A serving of 156 grams of beef, loin, top sirloin cap steak, boneless, separable lean and fat, trimmed to 1/8" fat, select, cooked, grilled has 140% of the recommended daily needs of zinc.
Selenium 104% of DV
A serving of 156 grams of beef, loin, top sirloin cap steak, boneless, separable lean and fat, trimmed to 1/8" fat, select, cooked, grilled has 104% of the recommended daily needs of selenium.
Riboflavin 46% of DV
A serving of 156 grams of beef, loin, top sirloin cap steak, boneless, separable lean and fat, trimmed to 1/8" fat, select, cooked, grilled has 46% of the recommended daily needs of riboflavin.
Niacin 40% of DV
A serving of 156 grams of beef, loin, top sirloin cap steak, boneless, separable lean and fat, trimmed to 1/8" fat, select, cooked, grilled has 40% of the recommended daily needs of niacin.
Vitamin B-6 38% of DV
A serving of 156 grams of beef, loin, top sirloin cap steak, boneless, separable lean and fat, trimmed to 1/8" fat, select, cooked, grilled has 38% of the recommended daily needs of vitamin b-6.
Vitamin B-12 176% of DV
A serving of 156 grams of beef, loin, top sirloin cap steak, boneless, separable lean and fat, trimmed to 1/8" fat, select, cooked, grilled has 176% of the recommended daily needs of vitamin b-12.
Tryptophan 136% of DV
A serving of 156 grams of beef, loin, top sirloin cap steak, boneless, separable lean and fat, trimmed to 1/8" fat, select, cooked, grilled has 136% of the recommended daily needs of tryptophan.
Threonine 147% of DV
A serving of 156 grams of beef, loin, top sirloin cap steak, boneless, separable lean and fat, trimmed to 1/8" fat, select, cooked, grilled has 147% of the recommended daily needs of threonine.
Isoleucine 152% of DV
A serving of 156 grams of beef, loin, top sirloin cap steak, boneless, separable lean and fat, trimmed to 1/8" fat, select, cooked, grilled has 152% of the recommended daily needs of isoleucine.
Leucine 126% of DV
A serving of 156 grams of beef, loin, top sirloin cap steak, boneless, separable lean and fat, trimmed to 1/8" fat, select, cooked, grilled has 126% of the recommended daily needs of leucine.
Lysine 159% of DV
A serving of 156 grams of beef, loin, top sirloin cap steak, boneless, separable lean and fat, trimmed to 1/8" fat, select, cooked, grilled has 159% of the recommended daily needs of lysine.
Methionine 89% of DV
A serving of 156 grams of beef, loin, top sirloin cap steak, boneless, separable lean and fat, trimmed to 1/8" fat, select, cooked, grilled has 89% of the recommended daily needs of methionine.
Phenylalanine 75% of DV
A serving of 156 grams of beef, loin, top sirloin cap steak, boneless, separable lean and fat, trimmed to 1/8" fat, select, cooked, grilled has 75% of the recommended daily needs of phenylalanine.
Tyrosine 63% of DV
A serving of 156 grams of beef, loin, top sirloin cap steak, boneless, separable lean and fat, trimmed to 1/8" fat, select, cooked, grilled has 63% of the recommended daily needs of tyrosine.
Valine 129% of DV
A serving of 156 grams of beef, loin, top sirloin cap steak, boneless, separable lean and fat, trimmed to 1/8" fat, select, cooked, grilled has 129% of the recommended daily needs of valine.
Histidine 171% of DV
A serving of 156 grams of beef, loin, top sirloin cap steak, boneless, separable lean and fat, trimmed to 1/8" fat, select, cooked, grilled has 171% of the recommended daily needs of histidine.
Cholesterol 44% of DV
A serving of 156 grams of beef, loin, top sirloin cap steak, boneless, separable lean and fat, trimmed to 1/8" fat, select, cooked, grilled has 44% of the recommended daily intake of cholesterol.
Saturated Fats 45% of DV
A serving of 156 grams of beef, loin, top sirloin cap steak, boneless, separable lean and fat, trimmed to 1/8" fat, select, cooked, grilled has 45% of the recommended daily intake of saturated fats.
Nutrition Facts
Serving Size 1 steak (156 g)
| Amount Per Serving | ||
|---|---|---|
| Calories 388.44 | Calories from Fat 226 | |
| % Daily Value* | ||
| Total Fat 25.1g | 39% | |
| Saturated Fat 9g | 45% | |
| Trans Fat 1.14g | ||
| Cholesterol 132.6mg | 44% | |
| Sodium 121.7mg | 5% | |
| Total Carbohydrate 0.6g | 0% | |
| Dietary Fiber 0g | 0% | |
| Sugars 0g | ||
| Protein 40g | ||
| Vitamin A 1% | Vitamin C 0% |
| Calcium 1% | Iron 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Vitamins
| Nutrient | Amount | DV % | |
|---|---|---|---|
| Vitamin A | 40.56 IU | 1% | |
| → Vitamin A, RAE | 12.48 µg | 1% | |
| → Alpha Carotene | 0 µg | - | |
| → Beta Carotene | 0 µg | - | |
| → Beta Cryptoxanthin | 0 µg | - | |
| → Lutein + zeaxanthin | 0 µg | - | |
| → Lycopene | 0 µg | - | |
| Vitamin B-12 | 4.23 µg | 176% | |
| Vitamin B-6 | 0.64 mg | 38% | |
| Vitamin C | 0 mg | 0% | |
| Vitamin D | 9.36 IU | 2% | |
| → Vitamin D3 | 0.16 µg | - | |
| Vitamin K | 2.5 µg | 2% |
Vitamins are organic compounds required by your body to grow and develop normally. A balanced diet with a variety of foods is the best way to get the 13 different vitamins that your body requires.
Carbohydrates
| Nutrient | Amount | DV % | |
|---|---|---|---|
| Carbohydrate | 0.62 g | 0% | |
| Sugars | 0 g | 0% | |
| Fiber | 0 g | 0% |
Carbohydrates, also known as carbs, saccharides, sugars or starches are the most abundant food source and a key form of energy for your body. Once ingested your body transforms carbohydrates into glucose which is used by your body as an energy source for your cells, tissues and organs.
Fats & Fatty Acids
| Nutrient | Amount | DV % | |
|---|---|---|---|
| Fat | 25.12 g | 39% | |
| Saturated Fats | 8.95 g | 45% | |
| → Butyric Acid | 0 g | - | |
| → Caproic Acid | 0 g | - | |
| → Caprylic Acid | 0 g | - | |
| → Capric Acid | 0.02 g | - | |
| → Lauric Acid | 0.02 g | - | |
| → Myristic Acid | 0.56 g | - | |
| → Palmitic Acid | 5.22 g | - | |
| → Stearic Acid | 2.88 g | - | |
| → Arachidic Acid | 0.01 g | - | |
| → Lignoceric Acid | 0.01 g | - | |
| Monounsaturated Fats | 12.66 g | - | |
| → Myristoleic Acid | 0.2 g | - | |
| → Palmitoleic Acid | 0.8 g | - | |
| → Heptadecenoic Acid | 0.27 g | - | |
| → Oleic Acid | 11.34 g | - | |
| → Gadoleic Acid | 0.05 g | - | |
| → Erucic Acid | 0 g | - | |
| Polyunsaturated Fats | 0.93 g | - | |
| → Linolenic Acid (18:2) | 0.8 g | - | |
| → Linolenic Acid (18:3) | 0.05 g | - | |
| → Gamma-linolenic Acid | 0.05 g | - | |
| → Parinaric Acid | 0 g | - | |
| → Eicosadienoic Acid (20:2) | 0 g | - | |
| → Arachidonic Acid | 0.08 g | - | |
| → Eicosapentaenoic Acid (EPA) | 0 g | - | |
| → Docosapentaenoic Acid (DPA) | 0.02 g | - | |
| → Docosahexaenoic Acid (DHA) | 0 g | - | |
| Trans Fats | 1.14 g | 6% | |
| Total trans-monoenoic | 1.14 g | - |
Fat is important in your diet because it gives you energy and helps your body absorb vitamins. Fat is stored in your body in the form of fatty acids. Fatty acids are classified in three different types or families: saturated, monounsaturated and polyunsaturated.
Proteins & Amino Acids
| Nutrient | Amount | DV % | |
|---|---|---|---|
| Protein | 39.78 g | 78% | |
| → Alanine | 2.5 g | - | |
| → Arginine | 2.78 g | - | |
| → Aspartic acid | 3.98 g | - | |
| → Cystine | 0.42 g | - | |
| → Glutamic acid | 6.64 g | - | |
| → Glycine | 1.97 g | - | |
| → Histidine | 1.56 g | 171% | |
| → Hydroxyproline | 0.27 g | - | |
| → Isoleucine | 1.89 g | 152% | |
| → Leucine | 3.52 g | 126% | |
| → Lysine | 3.93 g | 159% | |
| → Methionine | 1.1 g | 89% | |
| → Phenylalanine | 1.62 g | 75% | |
| → Proline | 1.84 g | - | |
| → Serine | 1.69 g | - | |
| → Threonine | 1.91 g | 147% | |
| → Tryptophan | 0.45 g | 136% | |
| → Tyrosine | 1.52 g | 63% | |
| → Valine | 2.02 g | 129% |
Proteins are present in every cell of your body and are crucial to build and maintain your bones, muscles and skin. Sources of proteins include meat, dairy products, nuts, beans and some grains. It is important to eat foods with the appropriate amount of dietary protein every day because your body does not store protein in the same way fats and carbohydrates are stored.
Minerals
| Nutrient | Amount | DV % | |
|---|---|---|---|
| Calcium | 9.36 mg | 1% | |
| Copper | 0.2 mg | 22% | |
| Iron | 4.98 mg | 28% | |
| Magnesium | 37.44 mg | 9% | |
| Phosphorus | 338.52 mg | 27% | |
| Potassium | 533.52 mg | 11% | |
| Selenium | 56.94 µg | 104% | |
| Sodium | 121.68 mg | 5% | |
| Zinc | 15.41 mg | 140% |
Minerals are chemical elements required by your body to grow and stay healthy. There are two kinds of minerals: macrominerals and trace minerals. Macrominerals are needed by your body needs in larger amounts, while trace minerals are needed by your body in small amounts.
Sterols
| Nutrient | Amount | DV % | |
|---|---|---|---|
| Cholesterol | 132.6 mg | 44% |
Cholesterol is a fat like chemical compound that your body requires to build cell membranes and to produce vitamin D and hormones like estrogen and testosterone. Although your body makes all the cholesterol it needs, this nutrient is commonly found in foods like meat, eggs and cheese.
Miscellaneous
Calories Burn off Time
How long would it take to burn off Beef, Loin, Top Sirloin Cap Steak, Boneless, Separable Lean And Fat, Trimmed To 1/8" Fat, Select, Cooked, Grilled with 388.44calories? A brisk walk for 84 minutes, jogging for 40 minutes, or hiking for 65 minutes will help your burn off the calories in beef, loin, top sirloin cap steak, boneless, separable lean and fat, trimmed to 1/8" fat, select, cooked, grilled.
Burn off time varies based on your weight, physical activity and exercise intensity. The following physical activity table contains an estimated burn off time for a person weighting 154 lbs.
| Physical Activity | Burn Off Time |
|---|---|
| Bicycling - 10 mph or less | 81 minutes |
| Dancing | 71 minutes |
| Golfing | 71 minutes |
| Hiking | 65 minutes |
| Light Gardening | 71 minutes |
| Stretching | 129 minutes |
| Walking - 3.5 mph | 84 minutes |
| Weight Training - light workout | 108 minutes |
| Aerobics | 49 minutes |
| Basketball | 53 minutes |
| Bicycling - 10 mph or more | 40 minutes |
| Running - 5 mph | 40 minutes |
| Swimming | 46 minutes |
| Walking - 4.5 mph | 51 minutes |
| Weight Training - vigorous workout | 53 minutes |
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Footnotes
Percent daily values are based on a 2,000 calorie reference diet. Factors like age, gender and level of physical activity may affect your daily required values.
Nutrition data based on the USDA National Nutrient Database for Standard Reference, Release 28.
The editorial opinions regarding food value or quality in this website are given without warranty, and are not intended to replace medical advice or a nutritionist guidance.
Dietary Recommendations
A healthy eating pattern that accounts for all foods and beverages within an appropriate calorie level could help achieve and maintain a healthy weight and reduce the risk of chronic disease. Healthy eating habits include the following:
- Vegetables from all subgroups, including dark, green, red and orange vegetables and also beans and peas
- A variety of whole fruits
- Grains with at least half of which are whole grains
- Low or fat free dairy products, including milk, yogurt, cheese and/or fortified soy beverages
- Protein foods, including seafood, lean meats and poultry, eggs and nuts
- Oils with limited amounts of saturated fats and trans fats, added sugars, and sodium