The Nutrition Data For Pan Broiled Round Steak

The "round" section of the cow is the rump and hind leg, which are less tender compared to the rib and loin sections. It is, however, the sinewy fibers that give round its flavor. Particularly flavorful is the top round section, which "Cook's Illustrated" test kitchen participants voted the best compared to the less tender eye and bottom round sections. Most of the nutrition data for a broiled top round steak is similar to other cuts of red meat.

Calories

A 3 oz. piece of broiled top round steak has 173 calories. The number of calories from most fish and meat is between 130 and 200 calories per 3-oz. serving. At 7.7 g of total fat, 2.9 g of which is saturated, the fat content is responsible for approximately 63 calories, according to the Mayo Clinic website. The cholesterol content in top round is 76 mg, which is one-fourth of the 300 mg limit the American Dietetic Association recommends. A slotted broiler pan can allow excess fat to drip away.

Protein

The protein in a serving of top round is 26.1 g, or 52 percent of the 50 g ADA daily recommendation, which is higher than the amount from the proximal loin and sirloin sections. If you thinly slice top round, it shortens the fibers' length and the protein is more easily chewed and digested.

Vitamin B12

A serving of top round provides 25 percent of the ADA recommended daily dose of 6 mcg of vitamin B12. The National Institutes of Health recommends consuming a wide variety of animal-based foods to obtain that requirement.

Minerals

Red meat is a rich source of minerals important for bone, blood and overall health. The 164 mg of phosphorus in top round is 16 percent of the 1,000 mg daily requirement necessary for building bones. The 2.2 mg of iron transport oxygen to the body's cells. The 4.4 mg of zinc is nearly one-third the ADA requirement; zinc supports reproductive health and helps wounds to heal. Selenium is a trace mineral found in red meat that helps combat the damage free radicals cause to the body.