Foods
Beef
Beef is a food source of vitamin B12, niacin, zinc, riboflavin and L-carnitine. 3 ounces (Beef, ground, 85% lean meat/15% fat, pan browned) provides about 2.4 mcg of vitamin B12, 100% of the daily value. 3 ounces (Beef, ground, 90% lean, pan browned) provides about 5.8 mg of niacin, 36% of the daily value.
| Nutrient | Serving | Amount | % daily value |
|---|---|---|---|
| Vitamin B12 | 3 ounces (Beef, ground, 85% lean meat/15% fat, pan browned) | 2.4 mcg | 100% |
| Niacin | 3 ounces (Beef, ground, 90% lean, pan browned) | 5.8 mg | 36% |
| Zinc | 3 ounces (Beef, bottom sirloin, roasted) | 3.8 mg | 35% |
| Riboflavin | 3 ounces (Beef, tenderloin steak, grilled) | 0.4 mg | 31% |
| L-carnitine | 3 ounces (Beef steak, cooked) | 42–122 mg | — |
Amounts are from the NIH Office of Dietary Supplements food tables linked in the sources. Amounts vary with variety and preparation.
Food comes first. When a nutrient is also in a RESRV drip, its page explains how getting it from food compares with an IV. See the full nutrient glossary.
General education, not medical advice.
Questions about beef, answered in full
Sources
- [1]NIH Office of Dietary Supplements — Vitamin B12: Fact Sheet for Health Professionals
- [2]NIH Office of Dietary Supplements — Niacin: Fact Sheet for Health Professionals
- [3]NIH Office of Dietary Supplements — Zinc: Fact Sheet for Health Professionals
- [4]NIH Office of Dietary Supplements — Riboflavin: Fact Sheet for Health Professionals
- [5]NIH Office of Dietary Supplements — L-carnitine: Fact Sheet for Health Professionals
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