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Nutrient content per 100 g
Detailed place
- Located inside the sirloin
Detailed part name
| Chateaubriand | Center of Tenderloin |
| Fillet Miguon | Behind the Tenderloin |
Characteristic
- Muscles that are inside the viscera and hardly exercise
- Meat quality is fine and soft
- Less fat
- The most expensive part of the rare site
Culinary Applications
- Steak（ステーキ）
- Barbecue（バーベキュー）
Nutrient content
Per 100g edible portion
【Japanese beef cattle】Tenderloin（raw）
| Waste rate | 0% |
| Energy | 223㎉ |
| moisture | 64.6ｇ |
| Protein | 19.1ｇ |
| Lipid | 15.0ｇ |
| Carbohydrate | 0.3ｇ |
| Sodium | 40㎎ |
| Potassium | 340㎎ |
| Calcium | 3㎎ |
| Magnesium | 22㎎ |
| Rin | 180㎎ |
| iron | 2.5㎎ |
| Zinc | 4.2㎎ |
| Copper | 0.09㎎ |
| Manganese | 0.01㎎ |
| Lodine | – |
| Selenium | – |
| Chromium | – |
| Molybdenum | – |
| Vitamin A（Retinol） | 1㎍ |
| Vitamin A（β-carotene） | – |
| Vitamin D | – |
| Vitamin E（Tocopherol α） | 0.4㎎ |
| Vitamin K | 4㎍ |
| Vitamin B1 | 0.09㎎ |
| Vitamin B2 | 0.24㎎ |
| Niacin | 4.3㎎ |
| Vitamin B6 | 0.37㎎ |
| Vitamin B12 | 1.6㎎ |
| Folic acid | 8㎍ |
| Pantothenic acid | 1.28㎎ |
| Biotin | – |
| Vitamin C | 1㎎ |
| Dietary fiber(aggregate amount） | – |
Quoted from the Japanese food standard composition table 2015 edition
