Beef, flank, raw, lean
Última atualização 3 Nov 2026
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Beef flank is a cut of meat from the abdominal area of cattle. The figures here describe the lean meat in its raw form. It mainly provides protein and fat, with 23g of protein and 9.3g of fat per 100g, including 3.8g of saturated fat. It also contains 1.8mg of iron.
Protein supports the growth and repair of body tissues, while iron is needed to make haemoglobin, which carries oxygen in the blood. Although this entry describes lean meat, its saturated fat content is still relevant for people monitoring their intake. Cooking changes the water content and may alter nutrient concentrations. Full nutritional figures are in the tables below.
Nutrition per 100g
Nutrient | Per 100g |
|---|---|
Energy | 175 kcal |
Energy | 730 kJ |
Gordura | 9.3g |
of which saturates | 3.8g |
Carbohydrate | 0g |
of which sugars | 0g |
23g | |
Sal | 0.16g |
Álcool | 0g |
Água | 69g |
Colesterol | 58mg |
Vitamins and minerals per 100g
Nutrient | Per 100g |
|---|---|
Trace | |
0.5µg | |
0.15mg | |
0mg | |
0.1mg | |
0.25mg | |
5.3mg | |
0.54mg | |
2µg | |
16µg | |
5mg | |
1.8mg | |
23mg | |
210mg | |
350mg | |
Sódio | 64mg |
3.6mg | |
0.03mg | |
7µg | |
10µg |
Other types of beef
Alimentos | Calories per 100g | Protein per 100g | Fat per 100g | Fibre per 100g |
|---|---|---|---|---|
266 kcal | 20g | 21g | – | |
139 kcal | 22g | 5.7g | – | |
160 kcal | 21g | 8.6g | – | |
139 kcal | 21g | 6.1g | – | |
218 kcal | 18g | 16g | – | |
140 kcal | 21g | 6.1g | – | |
155 kcal | 21g | 7.9g | – | |
253 kcal | 32g | 14g | – | |
309 kcal | 27g | 22g | – | |
145 kcal | 22g | 6.5g | – | |
253 kcal | 19g | 20g | – | |
129 kcal | 23g | 4.3g | 0g | |
132 kcal | 22g | 5.1g | – | |
130 kcal | 22g | 4.2g | – | |
125 kcal | 22g | 4.1g | – | |
174 kcal | 21g | 10g | 0g | |
134 kcal | 24g | 4.3g | – | |
215 kcal | 20g | 15g | – | |
140 kcal | 19g | 7g | – | |
227 kcal | 16g | 18g | – |
About these figures
Values are per 100g of the food as described (6 samples). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.