Each 100 g red meat per day raises CVD risk. HR 1.11 (Shi et al., Eur J Prev Cardiol 2023). Per 100 g: 218 kcal, 20.2 g protein, 14.8 g fat. Trimming visible fat before cooking removes 20–30% of total fat content.
How should I track Beef, tenderloin, raw?
Beef, tenderloin, raw is high in zinc. The simplest way to track Beef, tenderloin, raw accurately is to weigh it raw, before cooking. According to USDA cooking yield data, meat loses 20–30% of its weight during cooking as moisture evaporates — so 150 g raw becomes roughly 105–120 g cooked. If you log the cooked weight using raw nutrition values, you will undercount your protein and calories. A kitchen scale takes the guesswork out of it. Quick tip: cook a batch, weigh it before and after, and you will know your personal shrink ratio for next time.
