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Nutrient content per 100 g
Detailed place
- Cow’s waist part
- Meat from ribulose to Round
Characteristic
- Fine and soft texture
- Fleshy well and juicy
- Highest part
- It can be made into a fillet of well-formed size
- Frequently used for steaks
Culinary Applications
- Steak（ステーキ）
- Barbecue（バーベキュー）
- Sukiyaki（すき焼き）
- Shabu-shabu（しゃぶしゃぶ）
- roast beef（ローストビーフ）
Nutrient content
Per 100g edible portion
【Japanese beef cattle】Sir-Loin（raw） lean and fat
| Waste rate | 0% |
| Energy | 498㎉ |
| moisture | 40.0ｇ |
| Protein | 11.7ｇ |
| Lipid | 47.5ｇ |
| Carbohydrate | 0.3ｇ |
| Sodium | 32㎎ |
| Potassium | 180㎎ |
| Calcium | 3㎎ |
| Magnesium | 12㎎ |
| Rin | 100㎎ |
| iron | 0.9㎎ |
| Zinc | 2.8㎎ |
| Copper | 0.05㎎ |
| Manganese | – |
| Lodine | – |
| Selenium | – |
| Chromium | – |
| Molybdenum | – |
| Vitamin A（Retinol） | 3㎍ |
| Vitamin A（β-carotene） | – |
| Vitamin D | – |
| Vitamin E（Tocopherol α） | 0.6㎎ |
| Vitamin K | 10㎍ |
| Vitamin B1 | 0.05㎎ |
| Vitamin B2 | 0.12㎎ |
| Niacin | 3.6㎎ |
| Vitamin B6 | 0.23㎎ |
| Vitamin B12 | 1.1㎎ |
| Folic acid | 5㎍ |
| Pantothenic acid | 0.66㎎ |
| Biotin | – |
| Vitamin C | 1㎎ |
| Dietary fiber(aggregate amount） | – |
Quoted from the Japanese food standard composition table 2015 edition