URMC / Encyclopedia / Content Search Encyclopedia Nutrition Facts Beef, tenderloin, separable lean and fat, trimmed to 1/4" fat, prime, cooked, broiled, 1 steak, excluding refuse (yield from 1 raw steak, with refuse, weighing 174 g) Protein (g) 29.89 Total lipid (fat) (g) 28.04 Carbohydrate, by difference (g) 0 Energy (kcal) 380.4 Fiber, total dietary (g) 0 Calcium, Ca (mg) 9.6 Iron, Fe (mg) 3.72 Magnesium, Mg (mg) 30 Phosphorus, P (mg) 248.4 Potassium, K (mg) 434.4 Sodium, Na (mg) 70.8 Zinc, Zn (mg) 5.75 Copper, Cu (mg) 0.18 Manganese, Mn (mg) 0.02 Selenium, Se (mcg) 28.92 Vitamin A, IU (IU) 0 Retinol (mcg) 0 Vitamin C, total ascorbic acid (mg) 0 Thiamin (mg) 0.13 Riboflavin (mg) 0.31 Niacin (mg) 4.16 Pantothenic acid (mg) 0.41 Vitamin B-6 (mg) 0.46 Folate, total (mcg) 7.2 Vitamin B-12 (mcg) 2.87 Folic acid (mcg) 0 Folate, DFE (mcg_DFE) 7.2 Cholesterol (mg) 103.2 Fatty acids, total saturated (g) 11.2 Fatty acids, total monounsaturated (g) 11.62 Fatty acids, total polyunsaturated (g) 1.08