Sirloin Steak Nutrition Benefits and Facts

Nutritional summary

Sirloin steak provides a complete protein profile containing all essential amino acids (building blocks the body cannot make), with notably high concentrations of leucine, lysine, and aspartic acid compared to other premium cuts like ribeye or tenderloin .
Consuming lean red meat like sirloin in portions of at least 0.5 servings per day does not negatively influence short-term cardiovascular risk factors, such as blood pressure or total cholesterol, according to a meta-analysis of randomized controlled trials .
The fat profile of sirloin is highly variable depending on the animal's diet; grass-fed sirloin typically contains significantly lower total fat and higher proportions of omega-3 fatty acids compared to grain-fed alternatives .
While sirloin is a nutrient-dense protein source, major health institutions recommend limiting total red meat intake and choosing lean cuts to manage saturated fat consumption .

Interesting fact

The popular myth that King James I knighted a loin of beef as 'Sir Loin' is likely apocryphal, as the name actually derives from the French 'surlonge', meaning 'above the loin'.

Standout nutrients

SUPER

SOURCE

Pantothenic acid

SUPER

SOURCE

Vitamin B6

SUPER

SOURCE

Zinc

ELITE

SOURCE

Protein

200

kcal per 100g

Protein23.0g

Fat11.4g

Carbs0.09g

Fat breakdown

Polyunsat0.37g

Monounsat4.86g

Saturated4.65g

Trans0.29g

Seasonality

Not available

Diet

Gluten FreeDairy FreeKetoPaleo

Sustainability

Heavier footprint

Beef production is a significant contributor to greenhouse gas emissions and requires high land and water usage compared to plant proteins.

Confidencehigh

Storage

Refrigerate

3–5 days

Keep in original packaging or a sealed container at the bottom of the fridge.

Freeze

6–12 months

Wrap tightly to prevent freezer burn.

Flavour

Data & Sources

Harmonized from 3 validated sources

French Food Database

1 contributing source food

McCance & Widdowson

2 contributing source foods

USDA

USDA FoodData Central

1 contributing source food

Claim citations

Nutrient Analysis of Raw and Cooked USDA Prime Beef Cuts - PMC

[1]pmc.ncbi.nlm.nih.gov

Protein - The Nutrition Source

[3]nutritionsource.hsph.harvard.edu

Total red meat intake of ≥0.5 servings/d does not negatively influence cardiovascular disease risk factors: a systemically searched meta-analysis of randomized controlled trials - PMC

[5]pmc.ncbi.nlm.nih.gov

Fatty Acid Composition of Grain- and Grass-Fed Beef and Their Nutritional Value and Health Implication - PMC

[6]pmc.ncbi.nlm.nih.gov

Interpretation and Application of the Recommendations in the Diet and Health Report - Improving America's Diet and Health - NCBI Bookshelf

[10]www.ncbi.nlm.nih.govncbi.nlm.nih.gov

Health Implications of Beef Intramuscular Fat Consumption - PMC

[11]pmc.ncbi.nlm.nih.gov

Coverage

Nutrients

FoodCompass

47.0

Version

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