Beef, flank, steak, separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled

735 calories in 1 steak (yield from 475 g raw meat)

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Calories in Beef, flank, steak, separable lean and fat, trimmed to 0
Beef, flank, steak, separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled Suggest a better name
735 calories in 1 steak (yield from 475 g raw meat)
1 steak = 383g ≈ 0.844lb ≈ 13.51oz
1.92 calories / gram
17 Weight Watchers points
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Calorie Sources:61% proteins; 39% fats
Fats:31.52 g (284 calories, 8% by weight)
Carbohydrates:~
Proteins:105.94 g (452 calories, 28% by weight)
Alcohol:~
Water:245.77 g (64% by weight)
Fat Composition:48% saturated; 47% monounsaturated; 5% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:0.17 g
Caffeine:~
Serving Sizes: 100 g
1 steak (yield from 475 g raw meat)
Food Group:Beef Products
USDA #:13948
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Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:268.10 mcg
Vitamin B-2:497.90 mcg
Vitamin B-3:28.19 mg
Vitamin B-5:2.07 mg
Vitamin B-6:2.18 mg
Vitamin B-9:34.47 mcg
Food folate:34.47 mcg
Dietary Folate Equivalent:34.47 mcg
Folic acid:~
Vitamin B-12:6.24 mcg
Added Vitamin B-12:~
Choline:0.40 g
Vitamin C:~
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:1.46 mg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:5.36 mcg
Calcium (Ca):76.60 mg
Copper (Cu):306.40 mcg
Fluoride (F):~
Iron (Fe):6.66 mg
Magnesium (Mg):88.09 mg
Manganese (Mn):34.47 mcg
Phosphorus (P):0.80 g
Potassium (K):1.30 g
Selenium (Se):112.60 mcg
Sodium (Na):0.21 g
Zinc (Zn):18.77 mg
Cholesterol:0.17 g
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:105.94 g
Essential amino acids
Phenylalanine:4.17 g
Leucine:8.43 g
Methionine:2.76 g
Lysine:8.92 g
Isoleucine:4.79 g
Valine:5.25 g
Threonine:4.21 g
Tryptophan:0.69 g
Histidine:3.37 g
Arginine:6.82 g
Non-essential amino acids
Alanine:6.43 g
Aspartic acid:9.65 g
Betaine:52.85 mg
Cystine:1.34 g
Glutamic acid:15.89 g
Glycine:6.43 g
Hydroxyproline:1.11 g
Proline:5.02 g
Serine:4.17 g
Tyrosine:3.37 g
Fats Total:31.52 g
Saturated fatty acids:12.98 g
Monounsaturated fatty acids:12.68 g
Polyunsaturated fatty acids:1.23 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]:38.30 mg
Dodecanoic/Lauric [12:0]:38.30 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.92 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:8.31 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:3.64 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]:1.15 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:11.49 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:38.30 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.73 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.34 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]:0.11 g
[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:4.17 g
Caffeine:~
Theobromine:~
Product Type:Beef
Weight Watchers Points:17 point(s)
Atkins Diet (Induction) Rating:8 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:2 / 10
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Did you know?...The tradition of making Swiss cheese in 200 pound wheels began in the Middle Ages when the government taxed cheese makers on the number of pieces of cheese they produced - not the total weight.
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