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- Nutrivore Score for Grass-fed Beef Striploin – 209
- Grass-fed Beef Striploin Nutrition Facts
- Grass-fed Beef Striploin Nutrition Varies With Fat Content
- Grass-fed Beef Striploin Nutrition Varies With Cooking
- Beef Nutrition Varies With Processing
- Grass-fed Beef Striploin Provides 4.0 mg of CoQ10
- Grass-fed Beef Striploin Provides 20.9 g of Protein
- Grass-fed Beef Striploin Provides 30% DV Vitamin B12 (Cobalamin)
- Grass-fed Beef Striploin Provides 27% DV Vitamin B3 (Niacin)
- Grass-fed Beef Striploin Provides 100.0 mg of Taurine
- Grass-fed Beef Striploin Provides 25% DV Zinc
- How Much Grass-fed Beef Striploin Should We Eat Per Day?
When it comes to meat, beef is arguably one of the most popular choices in cuisines across the globe. In fact, beef is the third most widely consumed meat in the world, after pork and chicken, with over 940 million cattle worldwide. Whether you prefer this red meat BBQ’d, braised, broiled, cured, grilled, roasted, or stewed; well-done, medium, rare or even raw (steak tartare I’m looking at you!), figuring out the best way to include this food in your diet is something definitely worth “ruminating” over.
The term beef refers to meat from cows, while veal is the meat from calves (young cows). Consumption of beef traces back to prehistoric times, when early humans hunted aurochs, the ancestor of modern cattle – a scene portrayed in some of the earliest known cave paintings. Amazingly, all the cattle we have today descended from as little as 80 original animals domesticated between 7,000 and 10,500 years ago. These cattle were domesticated for their leather, meat, and milk. Over time various breeds of cattle have been bred for the quality and quantity of their meat. Some famous examples of widely recognized beef include Angus beef, which comes from the Aberdeen Angus cow breed, known for its marbling and juicy flavor; Wagyu, which is one of four Japanese beef cattle breeds famous for their texture and flavor; and Kobe beef which is a specific type of Wagyu beef with a set of very strict and precise standards it must comply with in order to qualify for this prestigious title. (Holy cow!)
Once you’ve selected your breed of choice, there are still so many options to choose from with respect to this popular meat. Grass-fed refers to animals consuming grass and foraging for most or all of their lives, while grain-fed cattle are finished on a grain-based diet usually consisting of corn and soy. There are also numerous cuts of beef you can choose from – popular ones include different types of brisket, steak, roast, ribs, sausage, hamburger, and the widely popular and versatile ground beef. When it comes to this food, the possibilities are endless!
Although beef is popular it is not widely consumed in all countries. In fact, most of the states in India and the country of Nepal prohibit killing and consumption of cows for religious reasons. On the other hand, the largest producers (and consumers) of beef include United States, Brazil, and China, with the average American devouring roughly 27 kg (59 lbs) of beef per year, as of 2021! I guess all that’s left to say is “Where’s the beef?”
Nutrivore Score for Grass-fed Beef Striploin – 209
Grass-fed beef striploin has a Nutrivore Score of 209, making it a medium nutrient-dense food! Plus, it is a low-carb food; grass-fed beef striploin has 0.7 grams of net carbs per 3.5-ounce serving.
Per serving, grass-fed beef striploin is a best source (>50% daily value) of coQ10; an excellent source (20-50% daily value) of protein, taurine, vitamin B3 (niacin), vitamin B12 (cobalamin), and zinc; and a good source (10-20% daily value) of monounsaturated fatty acids (MUFA), phosphorus, vitamin B6 (pyridoxine), and vitamin B7 (biotin).
Grass-fed Beef Striploin Nutrition Facts
One serving of grass-fed beef striploin is standardized to 100 grams (3.5 ounces). When you cook grass-fed beef striploin it reduces in volume by approximately 30%: 100 grams of raw grass-fed beef striploin is equivalent to 69 grams of fast fried grass-fed beef striploin.
|Beef, striploin, grass-fed, raw||Nutrivore Score: 209||Nutrient Density: Medium|
|Serving Size: 3.5 ounces (100 grams)||Protein: 20.9 grams||Net Carbohydrates: 0.7 grams|
|Calories: 150||Total Fat: 7.0 grams||Dietary Fiber: 0.0 grams|
|Vitamin A||12.0 μg RAE||1% DV|
|Vitamin B1 (Thiamin)||48.0 μg||4% DV|
|Vitamin B2 (Riboflavin)||86.0 μg||7% DV|
|Vitamin B3 (Niacin)||4.2 mg||27% DV|
|Vitamin B5 (Pantothenic Acid)||0.3 mg||6% DV|
|Vitamin B6 (Pyridoxine)||316.0 μg||19% DV|
|Vitamin B7 (Biotin)||3.4 μg||11% DV|
|Vitamin B9 (Folate)||~||~|
|Vitamin B12 (Cobalamin)||0.7 μg||30% DV|
|Vitamin C||0.0 mg||0% DV|
|Vitamin D (D2 + D3)||0.2 μg||1% DV|
|Vitamin E||0.4 mg||2% DV|
|Calcium||4.0 mg||0% DV|
|Copper||55.0 μg||6% DV|
|Iron||1.6 mg||9% DV|
|Magnesium||20.0 mg||5% DV|
|Manganese||6.0 μg||0% DV|
|Phosphorus||177.0 mg||14% DV|
|Potassium||309.0 mg||7% DV|
|Selenium||3.0 μg||5% DV|
|Sodium||47.0 mg||2% DV|
|Zinc||2.8 mg||25% DV|
|AMINO ACIDS & PEPTIDES|
Grass-fed Beef Striploin Nutrition Varies With Fat Content
Beef striploin is a cut of meat from the short loin of the cow (lower back region of the hindquarter) and is considered one of the middle meats. Typically it is used for roasting whole or portioned for steaks. The Nutrivore Score of beef striploin will depend on its fat content as cuts of meat with more fat are higher in calories, resulting in lower Nutrivore Scores. The quality of the meat also impacts the Nutrivore Score. For instance, the USDA (United States Department of Agriculture) grades beef based on quality. The 8 categories, from highest quality to lowest quality, are: USDA Prime, USDA Choice, USDA Select, USDA Standard, USDA Commercial, USDA Utility, USDA Cutter, and USDA Canner. In addition, the Nutrivore Score is impacted by the source of the meat (country of origin, conventional versus grass-fed etc). For instance, meat from New Zealand is grass-fed which means it has higher levels of nutrients and results in overall higher Nutrivore Scores (but the difference is not as big as you would expect). All of these factors together will impact the overall nutrient density of beef striploin.
|Beef, striploin, New Zealand, grass-fed, separable lean and fat, raw||124|
|Beef, striploin, New Zealand, grass-fed, separable lean only, raw||209|
Grass-fed Beef Striploin Nutrition Varies With Cooking
Beef striploin can be prepared in numerous ways, resulting in different flavors, textures, and Nutrivore Scores.
|Beef, striploin, grass-fed, separable lean only, cooked, fast fried||190|
|Beef, striploin, New Zealand, grass-fed, separable lean only, raw||209|
Beef Nutrition Varies With Processing
The Nutrivore Score of beef differs based on processing. Within any animal, vitamin and mineral content vary, which means nutrient density varies between cuts of meat. Butchering therefore has a huge impact on the Nutrivore Score of different cuts of beef, of which there are many! Especially significant is the difference between organ meat and ‘muscle’ meat. Not only does the portion of the animal being consumed affect the nutrient profile, but also important is the fat content.
|Beef, bottom sirloin, tri-tip roast, separable lean and fat, 0″ fat, all grades, raw||250|
|Beef, brisket, whole, separable lean only, all grades, raw||287|
|Beef, chuck, blade roast, separable lean and fat, 1/8″ fat, all grades, raw||204|
|Beef, chuck eye roast, boneless, separable lean and fat, 0″ fat, all grades, raw||280|
|Beef, chuck for stew, separable lean and fat, all grades, raw||379|
|Beef, chuck, short ribs, boneless, separable lean and fat, 0″ fat, all grades, raw||218|
|Beef, composite of trimmed retail cuts, separable lean and fat, 1/8″ fat, all grades, raw||204|
|Beef, flank, steak, separable lean and fat, 0″ fat, all grades, raw||277|
|Beef, ground, 85%/15%, raw||197|
|Beef, heart, raw||888|
|Beef, kidney, raw||2543|
|Beef, liver, raw||4021|
|Beef, loin, tenderloin roast, boneless, separable lean and fat, 0″ fat, all grades, raw||344|
|Beef, loin, tenderloin steak, boneless, separable lean and fat, 0″ fat, all grades, raw||348|
|Beef, loin, top loin, separable lean and fat, 1/8″ fat, choice, raw||201|
|Beef, rib, back ribs, bone-in, separable lean and fat, 0″ fat, all grades, raw||1311|
|Beef, rib, small end (ribs 10-12), separable lean and fat, 1/8″ fat, all grades, raw||174|
|Beef, rib, large end (ribs 6-9), separable lean and fat, 1/8″ fat, all grades, raw||154|
|Beef, rib, shortribs, separable lean and fat, choice, raw||126|
|Beef, rib, whole (ribs 6-12), separable lean and fat, 1/8″ fat, all grades, raw||1581|
|Beef, ribeye cap steak, boneless, separable lean only, 0″ fat, all grades, raw||2871|
|Beef, round, eye of round roast, boneless, separable lean only, 0″ fat, all grades, raw||357|
|Beef, round, knuckle, tip center, steak, separable lean and fat, 0″ fat, all grades, raw||403|
|Beef, round, tip round, separable lean and fat, 1/8″ fat, all grades, raw||2521|
|Beef, round, top round roast, boneless, separable lean only, trimmed to 0″ fat, all grades, raw||357|
|Beef, short loin, porterhouse steak, separable lean and fat, 1/8″ fat, all grades, raw||206|
|Beef, short loin, t-bone steak, separable lean and fat, 1/8″ fat, all grades, raw||193|
|Beef, shoulder pot roast or steak, boneless, separable lean and fat, 0″ fat, all grades, raw||407|
|Beef, striploin, New Zealand, grass-fed, separable lean only, raw||209|
|Beef, tenderloin, steak, separable lean and fat, 1/8″ fat, all grades, raw||182|
|Beef, top sirloin, steak, separable lean and fat, 1/8″ fat, all grades, raw||217|
|Beef, tongue, raw||215|
Health Benefits of Grass-fed Beef Striploin Nutrients
Let’s take a closer look at all of the best and excellent source of nutrients found in a 3.5-ounce serving of grass-fed beef striploin and see how they benefit our health.
Grass-fed Beef Striploin Provides 4.0 mg of CoQ10
Ubiquinone is the oxidized form and ubiquinol is the reduced, more bioavailable form of the vitaminlike compound coenzyme Q10 (coQ10). CoQ10 is a potent antioxidant and a cofactor in the electron transport chain for the production of ATP. It may be helpful in treating or preventing heart and blood vessel conditions, diabetes, gum disease, muscular dystrophy, chronic fatigue syndrome, and breast cancer. Sources include beef, pork, mackerel, yellowtail fish, and chicken; it’s also found in smaller amounts in vegetables like broccoli and herbs like parsley.
Grass-fed Beef Striploin Provides 20.9 g of Protein
Grass-fed beef striploin is an excellent source of protein, providing 20.9 g of protein per 3.5-ounce serving!
Proteins are the molecules that actually perform most of the various functions of life. In addition to being major structural components of cells and tissues, they have incredibly diverse roles from driving chemical reactions (e.g., enzymes) to signaling (e.g., some types of hormones) to transporting and storing nutrients. Dietary protein is necessary to supply the amino acid building blocks for all of the proteins in our bodies. The recommended daily allowance of protein is 0.36 grams per pound body weight (0.8 grams per kilogram of body weight). That amounts to 56 grams for a 150-pound person. However, it’s important to emphasize that this number is considered a minimum daily allotment, and there is no established upper limit. In fact, many studies have evaluated diets containing three to four times more protein than this minimum and proven benefits to weight management, body composition, hormone regulation, and cardiovascular health. These studies suggest that an optimal protein intake for most people is probably in the range of 1.2 to 1.8 grams per kilogram bodyweight (82 to 122 grams for that same 150-pound person), and that people who are very active may see the best results at even higher intake. Learn more about protein and amino acids here.
Grass-fed Beef Striploin Provides 30% DV Vitamin B12 (Cobalamin)
Grass-fed beef striploin is also an excellent source of vitamin B12 (cobalamin), providing 30% of the daily value per 3.5-ounce serving!
Vitamin B12 (cobalamin) is a water-soluble vitamin that serves as a cofactor for enzymes involved in energy metabolism, red blood cell production, DNA synthesis, neurotransmitter production, nervous system health, and folate metabolism. As a result of these roles, vitamin B12 is vital for maintaining brain and nervous system health, and may have a protective effect against dementia, Alzheimer’s disease, and depression. There’s also some evidence vitamin B12 may be cancer-protective, possibly through supporting folate metabolism (which then assists in repairing DNA damage). Learn more about vitamin B12 here.
Grass-fed Beef Striploin Provides 27% DV Vitamin B3 (Niacin)
Grass-fed beef striploin is an excellent source of vitamin B3 (niacin), providing 27% of the daily value per 3.5-ounce serving!
Niacin is a water-soluble B complex vitamin (vitamin B3) that’s needed to produce two very important coenzymes: nicotinamide adenine dinucleotide (NAD) and nicotinamide adenine dinucleotide phosphate (NADP). NAD and NADP are needed for over 400 enzymes involved in DNA repair, fatty acid synthesis, antioxidant systems, detoxification, and hormone synthesis, as well as the breakdown of fat, carbohydrate, protein, and alcohol. Niacin has therapeutic potential for cardiovascular disease and hyperlipidemia, and may also be protective against cancer and type 1 diabetes. Some research suggests it could benefit health outcomes for patients with HIV or schizophrenia as well. Learn more about niacin here.
Grass-fed Beef Striploin Provides 100.0 mg of Taurine
Grass-fed beef striploin is also an excellent source of taurine, providing 100.0 mg of taurine per 3.5-ounce serving!
Taurine is a non-proteinogenic amino sulfonic acid that supports neurological development, serves as a major component of bile (which helps to digest fats), and plays a role in water and mineral regulation within the blood (including through membrane stabilization and calcium signaling). Taurine also regulates the immune system and serves as an important antioxidant, and it plays a role in cardiovascular function and the development of skeletal muscle.
Grass-fed Beef Striploin Provides 25% DV Zinc
Grass-fed beef striploin is an excellent source of zinc, providing 25% of the daily value per 3.5-ounce serving!
Zinc is an essential trace mineral that serves as a cofactor for over 300 enzymes and 1000 transcription factors, giving it important roles in immune function, sensory organ function, reproduction, gene regulation, DNA synthesis, wound healing, and the metabolism and activity of multiple other nutrients. Research shows it can reduce the duration of the common cold when taken shortly after the onset of illness, and can also benefit immune health in the elderly and among HIV/AIDS patients. Some studies also suggest a protective role of zinc in neurological conditions like Alzheimer’s disease and depression. Learn more about zinc here.
How Much Grass-fed Beef Striploin Should We Eat Per Day?
Red meat, such as striploin is a nutritionally valuable food and a great source of protein.
Proteins are the molecules that perform most of the various functions of life which is why protein deficiency is detrimental to all of the body’s organs and systems, including impacting function of the brain (especially in infants and young children), immune system, gut barrier, and kidneys. Dietary protein is necessary to supply the amino acid building blocks for all of the proteins in our bodies. Physical signs of protein deficiency include edema (swelling), poor musculature, dull skin, thin and fragile hair, and failure to thrive in infants and children.
The Accepted Macronutrient Distribution Ranges (AMDR) were established by the Food and Nutrition Board of the Institute of Medicine using evidence from interventional trials with support of epidemiological evidence that suggest a role in the prevention or increased risk of chronic diseases, and based on ensuring sufficient intake of essential nutrients. The AMDR for protein is 10% to 35% calories from protein.
The recommended daily allowance of protein is 0.36 grams per pound body weight (0.8 grams per kilogram of body weight). That amounts to 56 grams for a 150-pound person. However, it’s important to emphasize that this number is considered a minimum daily allotment, and there is no established upper limit. In fact, many studies have evaluated diets containing three to four times more protein than this minimum and proven benefits to weight management, body composition, hormone regulation, and cardiovascular health. These studies suggest that an optimal protein intake for most people is probably in the range of 1.2 to 1.8 grams per kilogram bodyweight (82 to 122 grams for that same 150-pound person), and that people who are very active may see the best results at even higher intake. Learn more about protein here.
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USDA Food Central Database: Beef, New Zealand, imported, striploin, separable lean only, raw
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