Nutrient content
Beef
Amount Per: 100 g
Calories (kcal): 250.5
Amount of Fat: 15 g
Number of Carbohydrates: 0 g
Protein: 26 g
Beef (beef) is meat obtained from common cattle and commonly used for food consumption. In each region, the use of meat varies depending on the way of processing. As an example of exotic hassles, ribs and T-Bone are commonly used in Europe and in the United States for making steaks so that they are heavily trafficked. But like in Indonesia and in various other Asian countries this meat is widely used for seasoned and bersantan foods such as soup konro and rendang.
In addition there are some parts of other beef such as tongue, liver, nose, viscera and tail only used in certain countries as food base.
Meat that has been ditrimming or eliminated fat contains many nutrients needed by the body and is a source of excellent protein (has high biological value, high digestible 94%), long-chain omega-3 sources (DHA, EPA and 
DPA), fat unsaturated, vitamin B12, niacin, vitamin B6, vitamin B5, vitamin D, riboflavin, iron (absorbed rapidly and better than iron from vegetable food), zinc, phosphorus, selenium, contain relatively low levels of fat, and have levels of cholesterol composition suitable for the body. In addition to nutrients tersebuat lean meat rich in sources of antioxidants and bioactive compounds such as taurine, carnitine, CLA (conjugated linoleic acid), carnosin, glutathione, creatin, and choline.