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Tri-tip Steak Nutrition Facts

265 calories in 100 g

Calories in Tri-tip Steak
Beef, loin, bottom sirloin butt, tri-tip steak, separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled
265 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
2.65 calories / gram
7 Weight Watchers points
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Calorie Sources:52% fats; 48% proteins
Fats:15.18 g (137 calories, 15% by weight)
Carbohydrates:~
Proteins:29.97 g (128 calories, 30% by weight)
Alcohol:~
Water:50.50 g (51% by weight)
Fat Composition:55% monounsaturated; 41% saturated; 4% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:68 mg
Caffeine:~
Serving Sizes: 100 g
3 oz ( 1 serving )
1 lb
Food Group:Beef Products
USDA #:23545
Tags: beef; bottom sirloin;
Related Foods: Calories in Filet Mignon
Calories in Flat Half
Calories in Grass Fed Ground Beef
Calories in Inside Skirt Steak
Calories in Point Half
Calories in Roast Beef Sandwich
Calories in Sausage
Calories in Tip Round
Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:120 mcg
Vitamin B-2:280 mcg
Vitamin B-3:4.22 mg
Vitamin B-5:5 mcg
Vitamin B-6:440 mcg
Vitamin B-9:10 mcg
Food folate:10 mcg
Dietary Folate Equivalent:10 mcg
Folic acid:~
Vitamin B-12:2.83 mcg
Added Vitamin B-12:~
Choline:0.11 g
Vitamin C:~
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:170 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):12 mg
Copper (Cu):150 mcg
Fluoride (F):~
Iron (Fe):3.64 mg
Magnesium (Mg):26 mg
Manganese (Mn):~
Phosphorus (P):0.26 g
Potassium (K):0.44 g
Selenium (Se):10.30 mcg
Sodium (Na):72 mg
Zinc (Zn):7.05 mg
Cholesterol:68 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:29.97 g
Essential amino acids
Phenylalanine:1.29 g
Leucine:2.64 g
Methionine:0.84 g
Lysine:2.80 g
Isoleucine:1.54 g
Valine:1.61 g
Threonine:1.38 g
Tryptophan:0.32 g
Histidine:0.96 g
Arginine:2 g
Non-essential amino acids
Alanine:1.81 g
Aspartic acid:2.98 g
Betaine:15 mg
Cystine:0.32 g
Glutamic acid:4.80 g
Glycine:1.42 g
Hydroxyproline:0.13 g
Proline:1.26 g
Serine:1.20 g
Tyrosine:1.09 g
Fats Total:15.18 g
Saturated fatty acids:5.70 g
Monounsaturated fatty acids:7.76 g
Polyunsaturated fatty acids:0.53 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]:10 mg
Dodecanoic/Lauric [12:0]:10 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.36 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:3.61 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:1.68 g
Eicosanoic/Arachidic [20:0]:10 mg
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:0.12 g
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:0.51 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:7.11 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:6 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.39 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:80 mg
[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]: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:1.45 g
Caffeine:~
Theobromine:~
Product Type:Tri
Weight Watchers Points:7 point(s)
Atkins Diet (Induction) Rating:10 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:1 / 10
Shorter URL for this page:http://calobonga.com/_28R
Did you know?...Tenderize pot roast or stewing meat by using two cups of hot tea as a cooking liquid.
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