Beef, short loin, porterhouse steak, separable lean only, trimmed to 0" fat, choice, cooked, broiled
Whole food · Beef Products
Photo: Wikipedia
The porterhouse steak is a premium cut from the short loin, prized for containing both the tender strip steak and the buttery filet mignon, separated by a signature T-shaped bone. When trimmed of all visible fat and broiled to a choice grade, it delivers a rich, beefy flavor with a firm yet succulent texture, showcasing the lean muscle's natural depth. Nutritionally, it is a powerhouse of high-quality protein with virtually no carbohydrates, making it a staple for those seeking a nutrient-dense, carnivorous meal.
Calorie split: 47% protein · 0% carbs · 53% fat
↓ Full nutritionKey benefits
- Excellent source of complete, high-quality protein for muscle maintenance and repair
- Naturally zero carbohydrates, making it suitable for ketogenic and low-carb diets
- Rich in essential minerals like iron, zinc, and B vitamins (especially B12)
- Provides a satisfying, satiating meal due to its high protein and fat content
- Lean preparation (trimmed to 0
Full nutrition (USDA data · scales with serving)
| Water | 59.1 g |
| Energy | 224 kcal |
| Energy | 939 kj |
| Protein | 25.5 g |
| Total lipid (fat) | 12.8 g |
| Ash | 1.2 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 6.0 mg |
| Iron, Fe | 3.2 mg |
| Magnesium, Mg | 25.0 mg |
| Phosphorus, P | 211 mg |
| Potassium, K | 301 mg |
| Sodium, Na | 69.0 mg |
| Zinc, Zn | 5.1 mg |
| Copper, Cu | 0.14 mg |
| Manganese, Mn | 0.02 mg |
| Selenium, Se | 20.0 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.11 mg |
| Riboflavin | 0.25 mg |
| Niacin | 4.6 mg |
| Pantothenic acid | 0.34 mg |
| Vitamin B-6 | 0.40 mg |
| Folate, total | 8.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 8.0 ug |
| Folate, DFE | 8.0 ug |
| Choline, total | 97.2 mg |
| Vitamin B-12 | 2.3 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.14 mg |
| Vitamin E, added | 0.00 mg |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 4.3 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.25 g |
| SFA 16:0 | 2.7 g |
| SFA 18:0 | 1.3 g |
| SFA 20:0 | 0.02 g |
| Fatty acids, total monounsaturated | 6.2 g |
| MUFA 14:1 | 0.14 g |
| MUFA 16:1 | 0.38 g |
| MUFA 18:1 | 5.7 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.39 g |
| PUFA 18:2 | 0.29 g |
| PUFA 18:3 | 0.07 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.03 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 91.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.29 g |
| Threonine | 1.1 g |
| Isoleucine | 1.1 g |
| Leucine | 2.3 g |
| Lysine | 2.4 g |
| Methionine | 0.72 g |
| Cystine | 0.29 g |
| Phenylalanine | 1.1 g |
| Tyrosine | 0.94 g |
| Valine | 1.2 g |
| Arginine | 1.7 g |
| Histidine | 0.87 g |
| Alanine | 1.5 g |
| Aspartic acid | 2.3 g |
| Glutamic acid | 4.1 g |
| Glycine | 1.4 g |
| Proline | 1.1 g |
| Serine | 0.97 g |
| Hydroxyproline | 0.12 g |
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.24 kcal/g · 46% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.23 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.