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1 small (yield after cooking, bone and fat removed)

Fried Battered Beef Steak (Lean Only Eaten)

Nutrition Facts
Serving Size
1 small (yield after cooking, bone and fat removed)
per serve
% RI*
Energy
1523 kj
18%
364 kcal
Fat
18.66g
27%
Saturated Fat
5.658g
28%
Monounsaturated Fat
7.714g
Polyunsaturated Fat
3.594g
Carbohydrates
10.02g
4%
Sugar
2.48g
3%
Fibre
0.6g
Protein
36.57g
73%
Salt
1.15g
19%
Cholesterol
112mg
Potassium
536mg
27%
* Reference intake of an average adult (8400 kJ / 2000 kcal)
Last updated: 21 Aug 07 07:33 AM
18%
of RDI*
(364 cal)
18% RDI
Calorie Breakdown:
 
Carbohydrate (12%)
 
Fat (47%)
 
Protein (41%)
*Based on an RDI of 2000 calories

Photos

 
 

Nutritional Summary:

Cals
364
Fat
18.66g
Carbs
10.02g
Prot
36.57g
There are 364 calories in 1 small Fried Battered Beef Steak (Lean Only Eaten).
Calorie Breakdown: 47% fat, 11% carbs, 41% prot.

Common serving sizes:

Serving Size Calories
1 oz, boneless (yield after cooking, fat removed) 60
1 oz, boneless, raw, lean only (yield after cooking) 68
1 oz, boneless (yield after fat removed) 70
1 steak finger (approximately 9.5 cm x 2 cm x 1.5 cm) 73
1 oz, boneless, lean only 74
1 serving (85 g) 221
100 g 260
1 cup diced 348
1 small (yield after cooking, bone and fat removed) 364
1 cube steak 429
1 medium (yield after cooking, bone and fat removed) 484
1 large (yield after cooking, bone and fat removed) 645

Related types of Steak:

Beef Porterhouse Steak (Trimmed to 0 cm Fat, Cooked, Grilled)
Beef Steak
Beef Steak (Lean Only Eaten)
Beef T-Bone Steak (Lean Only, Trimmed to 0 cm Fat, Cooked, Grilled)
Thinly Sliced Beef Sandwich Steak
Beef Top Sirloin (Trimmed to 0.3 cm Fat)
  View More Steak Nutritional Info

Related types of Beef:

Roast Beef
Lean Minced Beef
Corned Beef
Minced Beef (Cooked)
Beef
  View More Beef Nutritional Info

See also:

Fried Battered Beef Steak (Lean and Fat Eaten)
Fried Battered Beef Steak
Fried Beef Steak (Lean and Fat Eaten)
Fried Beef Steak (Lean Only Eaten)
Fried Battered Pork Steak or Cutlet (Lean and Fat Eaten)
  View More
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