Tri-tip Steak Nutrition Facts

225 calories in 3 oz ( 1 serving )

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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
225 calories in 3 oz ( 1 serving )
3 oz = 85g ≈ 0.187lb ≈ 3.00oz
2.65 calories / gram
6 Weight Watchers points
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Calorie Sources:52% fats; 48% proteins
Fats:12.90 g (116 calories, 15% by weight)
Carbohydrates:~
Proteins:25.47 g (109 calories, 30% by weight)
Alcohol:~
Water:42.92 g (51% by weight)
Fat Composition:55% monounsaturated; 41% saturated; 4% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:57.80 mg
Caffeine:~
Serving Sizes: 100 g
3 oz ( 1 serving )
1 lb
Food Group:Beef Products
USDA #:23545
Tags: beef; bottom sirloin;
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Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:102 mcg
Vitamin B-2:238.00 mcg
Vitamin B-3:3.59 mg
Vitamin B-5:4.25 mcg
Vitamin B-6:374 mcg
Vitamin B-9:8.50 mcg
Food folate:8.50 mcg
Dietary Folate Equivalent:8.50 mcg
Folic acid:~
Vitamin B-12:2.41 mcg
Added Vitamin B-12:~
Choline:97.07 mg
Vitamin C:~
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:144.50 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):10.20 mg
Copper (Cu):127.50 mcg
Fluoride (F):~
Iron (Fe):3.09 mg
Magnesium (Mg):22.10 mg
Manganese (Mn):~
Phosphorus (P):0.23 g
Potassium (K):0.37 g
Selenium (Se):8.76 mcg
Sodium (Na):61.20 mg
Zinc (Zn):5.99 mg
Cholesterol:57.80 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:25.47 g
Essential amino acids
Phenylalanine:1.10 g
Leucine:2.24 g
Methionine:0.71 g
Lysine:2.38 g
Isoleucine:1.31 g
Valine:1.37 g
Threonine:1.17 g
Tryptophan:0.27 g
Histidine:0.82 g
Arginine:1.71 g
Non-essential amino acids
Alanine:1.54 g
Aspartic acid:2.53 g
Betaine:12.75 mg
Cystine:0.27 g
Glutamic acid:4.08 g
Glycine:1.21 g
Hydroxyproline:0.11 g
Proline:1.07 g
Serine:1.02 g
Tyrosine:0.93 g
Fats Total:12.90 g
Saturated fatty acids:4.84 g
Monounsaturated fatty acids:6.60 g
Polyunsaturated fatty acids:0.45 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]:8.50 mg
Dodecanoic/Lauric [12:0]:8.50 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.31 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:3.07 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:1.43 g
Eicosanoic/Arachidic [20:0]:8.50 mg
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:0.10 g
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:0.43 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:6.04 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:5.10 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.33 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:68 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]: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:1.23 g
Caffeine:~
Theobromine:~
Product Type:Tri
Weight Watchers Points:6 point(s)
Atkins Diet (Induction) Rating:10 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:1 / 10
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Did you know?...In the U.S. pepperoni is the number one favorite topping and anchovies are last. In Japan the favorite topping is squid.
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