Beef Tenderloin – Nutritional Information

Posted by the IYD Team in Nutrition Values

Item: Roasted Beef Tenderloin
Category: Beef Products
Refuse: 2% (values below are for edible portion)
Serving size analysed: 330g, 1 piece, cooked, excluding refuse

Intro: The tenderloin is actually the most tender part of the cow, and the most expensive as there is only a very small amount of it. The reason it is so tender is because it is in an area that doesn’t bear any weight or get much exercise, so it stays very soft and tender, making it a firm favourite in all the most exclusive dishes like filet mignon. The tenderloin is actually a cylinder of meat which tapers into a tail, so the steaks are cut from the cylindrical area which can yield some nice sized steaks, and then other areas are cut up into strips to be used for things like beef stroganoff etc.

You can see the stats are similar to the beef loaf we looked yesterday, no carbs, lots of protein, water and fat content, lots of minerals and not many vitamins. You can actually get cuts of tenderloin with most of the fat cut off which will take that fat number down, but it is the tenderness and taste that people buy this for, not its nutritional value.

Footnotes:

None

Source:

These nutrition facts for roasted beef tenderloin were kindly provided by…

U.S. Department of Agriculture, Agricultural Research Service.
USDA National Nutrient Database for Standard Reference, Release 22. Nutrient Data Laboratory Home Page: http://www.nal.usda.gov/fnic/foodcomp/search/

…under a PD license.

Information provide for entertainment purposes only and should not be relied upon to be accurate, please visit the USDA database for the full record.

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