Beef Tenderloin Nutrition Facts

275 calories in 3 oz

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Calories in Beef Tenderloin
Beef, tenderloin, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, roasted
275 calories in 3 oz
3 oz = 85g ≈ 0.187lb ≈ 3.00oz
3.24 calories / gram
7 Weight Watchers points
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Calorie Sources:68% fats; 32% proteins
Fats:20.91 g (189 calories, 25% by weight)
Carbohydrates:~
Proteins:20.31 g (87 calories, 24% by weight)
Alcohol:~
Water:41.11 g (48% by weight)
Fat Composition:49% monounsaturated; 46% saturated; 5% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:72.25 mg
Caffeine:~
Serving Sizes: 100 g
1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse)
3 oz
Common Name:Beef Medallions, Filet Mignon
Refuse:2 %
Refuse Description:Connective tissue
Food Group:Beef Products
USDA #:13919
Related Foods: Calories in Beef Tallow
Beef, ground, 95% lean meat / 5% fat, patty, cooked, broiled
Calories in Bottom Sirloin
Calories in Filet Mignon
Calories in Jerky
Calories in Roast Beef Sandwich
Calories in Shank Crosscuts
Calories in Tip Round
Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:76.50 mcg
Vitamin B-2:221 mcg
Vitamin B-3:2.55 mg
Vitamin B-5:212.50 mcg
Vitamin B-6:212.50 mcg
Vitamin B-9:6.80 mcg
Food folate:6.80 mcg
Dietary Folate Equivalent:6.80 mcg
Folic acid:~
Vitamin B-12:2.09 mcg
Added Vitamin B-12:~
Choline:77.35 mg
Vitamin C:~
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:~
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):7.65 mg
Copper (Cu):102 mcg
Fluoride (F):~
Iron (Fe):2.64 mg
Magnesium (Mg):18.70 mg
Manganese (Mn):8.50 mcg
Phosphorus (P):0.17 g
Potassium (K):0.28 g
Selenium (Se):19.47 mcg
Sodium (Na):48.45 mg
Zinc (Zn):3.43 mg
Cholesterol:72.25 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:20.31 g
Essential amino acids
Phenylalanine:0.79 g
Leucine:1.60 g
Methionine:0.52 g
Lysine:1.68 g
Isoleucine:0.91 g
Valine:0.99 g
Threonine:0.88 g
Tryptophan:0.22 g
Histidine:0.69 g
Arginine:1.28 g
Non-essential amino acids
Alanine:1.22 g
Aspartic acid:1.85 g
Betaine:10.20 mg
Cystine:0.22 g
Glutamic acid:3.05 g
Glycine:1.10 g
Hydroxyproline:~
Proline:0.89 g
Serine:0.77 g
Tyrosine:0.68 g
Fats Total:20.91 g
Saturated fatty acids:8.26 g
Monounsaturated fatty acids:8.73 g
Polyunsaturated fatty acids:0.85 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:51 mg
Dodecanoic/Lauric [12:0]:51 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.64 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:5.04 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:2.48 g
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:0.82 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:7.88 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:34 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.58 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.23 g
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:42.50 mg
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:1 g
Caffeine:~
Theobromine:~
Product Type:Beef
Weight Watchers Points:7 point(s)
Atkins Diet (Induction) Rating:8 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:3 / 10
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Did you know?...Lemons should be firm and have a bright yellow color. Avoid soft, shriveled lemons with spots. The best lemons will be fine textured and heavy for their size. Thin skinned fruit tends to have more juice, while fruit that has a greenish cast is likely to be more acidic. One medium lemon has about 3 tablespoons of juice and 3 tablespoons of grated peel.
Related: Filet Mignon
Beef, tenderloin, separable lean and fat, trimmed to 1/8" fat, choice, raw
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