Calories in fried beef sirloin steak: 233 kcal

What’s in a 100 g portion

More than half of a portion is water. The rest is 26.8 g protein and 14 g fat.

14 gFat

26.8 gProtein

56.6 gWater

2.6 gMinerals and the rest

14 gFat
26.8 gProtein
56.6 gWater
2.6 gMinerals and the rest

About average for meat

Beef sirloin steak is 233 kcal per 100 g. The 253 meat in this database average 241.

Beef sirloin steak233

Meat average241

Low in sugar and salt

Low sugars and low salt by UK labelling rules, per 100 g.

Sugars, per portion0 g

Salt, per portion0.16 g

Vitamins and minerals in beef sirloin steak

Five of the 21 recorded reach the “high in” level. Vitamin B12 leads by a long way.

80 %

Vitamin B12

0.002 mg in a 100 g portion

74th of 237 meat

Vitamin B12 contributes to normal energy-yielding metabolism, to the normal function of the immune system and to the reduction of tiredness and fatigue.

Niacin (vitamin B3)11.1 mg69 %

Zinc4.6 mg46 %

Vitamin B60.54 mg39 %

Phosphorus220 mg31 %

Potassium370 mg19 %

A source of

Only a trace

Vitamin A

None recorded

Vitamin C

Show all 21 with amounts

Vitamin B120.002 mg, 80 %

Niacin (vitamin B3)11.1 mg, 69 %

Zinc4.6 mg, 46 %

Vitamin B60.54 mg, 39 %

Phosphorus220 mg, 31 %

Potassium370 mg, 19 %

Riboflavin (vitamin B2)0.25 mg, 18 %

Selenium0.009 mg, 16 %

Iron2.1 mg, 15 %

Pantothenic acid (vitamin B5)0.82 mg, 14 %

Vitamin D0.0005 mg, 10 %

Thiamin (vitamin B1)0.11 mg, 10 %

Folate0.019 mg, 9.5 %

Iodine0.012 mg, 8 %

Chloride56 mg, 7 %

Magnesium25 mg, 6.7 %

Biotin0.002 mg, 4 %

Copper0.03 mg, 3 %

Manganese0.02 mg, 1 %

Calcium6 mg, 0.8 %

Vitamin Cnone recorded

Badges use the UK legal thresholds per 100 g: 15 % of the reference intake for “source of”, 30 % for “high in”. A trace is shown as “trace” and never counts.

What beef sirloin steak doesn’t give you. And where to find it.

No recorded vitamin C or vitamin A, and only 3 % of the copper reference intake per 100 g.

Vitamin C

0mgin beef sirloin steak

Find it inCherries, West Indian2150 % per 100 g

Vitamin A

Tracein beef sirloin steak

Find it inLiver, calf, fried3152 % per 100 g

Copper

3%in beef sirloin steak, per 100 g

Find it inLiver, calf, fried2386 % per 100 g

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Beef sirloin steak against other meat

Per 100 g, beef sirloin steak has the most vitamin B12 of the 6 here, ahead of bacon rashers (back, 'tendersweet', grilled).

0.002mg

0.001mg

0.0008mg

0.0005mg

Beef, sirloin steak, fried in corn oil, lean and fatthis page

Bacon rashers, back, 'tendersweet', grilled−0.001 mg

Pork, fillet medallions, grilled, lean and fat−0.0012 mg

Pork, shoulder steaks (collar), grilled, lean and fat−0.0015 mg

Pork, fat, average, raw−0.0015 mg

Pork, belly joint, roasted, lean and fat−0.0015 mg

All values per 100 g, from the same dataset. Differences are against beef sirloin steak.

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Questions about beef sirloin steak

Four questions chosen by the facts above, so every food answers differently.

How many calories are in a portion of beef sirloin steak?

A typical portion (100 g cooked) gives 233 kcal. Per 100 g the figure is 233 kcal.

Is beef sirloin steak high in vitamin B12?

Yes. Beef, sirloin steak, fried in corn oil, lean and fat has 0.002 mg vitamin B12 per 100 g, 80 % of the NRV, above the 30 % threshold for a “high in” claim.

Does frying change the protein in beef sirloin steak?

Yes. Per 100 g, protein goes from 21.6 g raw to 26.8 g fried. Part of that is the vitamin or mineral itself changing, part is the change in water content.

How much does trimming the fat change beef sirloin steak?

Trimmed of visible fat the same cut has 189 kcal, 8.2 g fat and 28.8 g protein per 100 g, against 233 kcal, 14 g fat and 26.8 g protein untrimmed.

How these numbers were made

Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 18-067, Beef, sirloin steak, fried in corn oil, lean and fat, published by Public Health England under the Open Government Licence v3.0. Main data references: LGC, Nutrient analysis of carcase beef, 1992-1993. Values are per 100 g of the edible part; a portion is 100 g, 100 g cooked, the usual UK portion for meat. Edible proportion: 99 % of the weight as bought is eaten. Reference intakes follow Regulation (EU) 1169/2011 Annex XIII as retained in GB law; “source of”, “high in” and “low” follow Regulation (EC) 1924/2006, assessed per 100 g. Function lines are the authorised wording from the GB register of nutrition and health claims, credited to the nutrient. Energy is rounded to the whole kcal and kJ; other amounts to one decimal, or two below 1. A trace is shown as “trace” and never gets a figure or a badge; a nutrient never analysed is left off the page. We start from the dataset’s 2,887 records and keep 2,322: records weighed with bone, shell or skin, alcoholic drinks, infant foods, brand-named products, records with fewer than eight measured vitamins and minerals and near-identical variants are left out. Group context uses the 253 meat kept from the dataset; a rank counts only the foods with a measured figure for that nutrient. Merged variant: trimmed of visible fat (lean only): 189 kcal, 8.2 g fat, 3.4 g saturates, 28.8 g protein. Food images are illustrations from Ingredient Atlas, released under CC0; they show the food, not the measured sample, and where no illustration of the exact food exists the nearest one is shown (here: Beef Steak). Checked 5 October 2026. Contains public sector information licensed under the Open Government Licence v3.0.