Entrecôte (Argentina)

Nutrition

• Protein51 g
  48%
• Fat25 g
  52%
• Carbohydrates0 g
  0%

of which saturates

9.6 g

of which sugars

0 g

Fibre

0 g

Salt

1.7 g

Vitamins and minerals, % of reference intake

• Vitamin B12 227%
• Zinc 122%
• Potassium 40%
• Iron 34%
• Vitamin E 25%
• Vitamin D 20%

Calculated from a standard recipe of this dish and food composition tables; the venue's recipe and portion may differ.

Sources: BLS 4.0, Max Rubner-Institut (CC BY 4.0)