Beef Bottom Sirloin Butt (Tri-Tip Steak, Trimmed to 0 cm Fat, Cooked, Roasted)
| Food database and calorie counter |
|
Beef Bottom Sirloin Butt (Tri-Tip Steak, Trimmed to 0 cm Fat, Cooked, Roasted)
|
Nutrition Facts
Serving Size
100 g
Energy
1109 kj
13%
265 kcal
Fat
15.18g
22%
Saturated Fat
5.707g
29%
Monounsaturated Fat
7.763g
Polyunsaturated Fat
0.538g
Carbohydrates
0g
0%
Sugar
0g
0%
Fibre
0g
Protein
29.97g
60%
Salt
0.18g
3%
Cholesterol
68mg
Potassium
437mg
22%
Last updated: 04 Feb 08 05:08 AM
|
Calorie Breakdown:
Carbohydrate (0%)
Fat (53%)
Protein (47%)
|
|
*Based on an RDI of 2000 calories
 Photos
|
|
Nutritional Summary:
|
Cals
265
|
|
Fat
15.18g
|
|
Carbs
0g
|
|
Prot
29.97g
|
| There are 265 calories in 100 grams of Beef Bottom Sirloin Butt (Tri-Tip Steak, Trimmed to 0 cm Fat, Cooked, Roasted). |
| Calorie Breakdown: 53% fat, 0% carbs, 47% prot. |
Common serving sizes:
Related types of Steak:
Related types of Beef:
See also:
You searched for Beef Bottom Sirloin Butt (Tri-Tip Steak, Trimmed to 0 cm Fat, Cooked, Roasted). Did you mean:
|
Beef Bottom Sirloin Butt (Tri-Tip Steak, Lean Only, Trimmed to 0 cm Fat, Cooked, Grilled)
|
|
Beef Bottom Sirloin Butt (Tri-Tip, Lean Only, Trimmed to 0.65 cm Fat)
|
|
Beef Bottom Sirloin (Tri-Tip Roast, Lean Only, Trimmed to 0 cm Fat)
|
|
Beef Bottom Sirloin (Tri-Tip Roast, Trimmed to 0 cm Fat)
|
|
Beef Bottom Sirloin (Tri-Tip Roast, Trimmed to 0 cm Fat, Choice Grade)
|
| |
View More |
|
|
|
Food Search
|
|
|
|
Recently Eaten Foods:
|
Please note that some foods may not be suitable for some people and you are urged to seek the advice of a physician before beginning any weight loss effort or diet regimen. Although the information provided on this site is presented in good faith and believed to be correct, FatSecret makes no representations or warranties as to its completeness or accuracy and all information, including nutritional values, is used by you at your own risk. All trademarks, copyright and other forms of intellectual property are property of their respective owners.
