Lomo saltado

Dinner

Item Rating: 72/100

1 serving (300 grams) contains 450 calories, 25.0 grams of protein, 15.0 grams of fat, and 50.0 grams of carbohydrates.

Nutrition Information

1 cup (236.2g)

Calories		354.3
% Daily Value*
Total Fat		11.8 g	15%
	Saturated Fat	3.9 g	19%
	Polyunsaturated Fat	0 g
Cholesterol		39.4 mg	13%
Sodium		629.9 mg	27%
Total Carbohydrates		39.4 g	14%
	Dietary Fiber	3.1 g	11%
	Sugars	3.9 g
protein		19.7 g	39%
Vitamin D		0 mcg	0%
Calcium		31.5 mg	2%
Iron		2.4 mg	13%
Potassium		472.4 mg	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Food Attributes

🍯 Low sugar

⚠️ Contains trans fat

Source of Calories

Fat: 106 cal (31.0%)

Protein: 78 cal (23.0%)

Carbs: 157 cal (46.0%)

About Lomo saltado

Lomo Saltado is a traditional Peruvian dish that reflects the country's fusion cuisine, drawing influence from Chinese stir-fry techniques combined with indigenous and Spanish ingredients. It typically consists of marinated strips of beef sautéed with onions, tomatoes, bell peppers, and spices, often served with fries and rice. This dish is rich in protein due to the beef and provides essential vitamins and minerals from the vegetables. Depending on preparation, it can also be moderate in carbohydrates and fats, particularly from the fries. A single serving can range from 400-600 calories, depending on portion sizes and cooking methods.

Health Benefits

• Rich in protein (approximately 25-30 grams per serving), supporting muscle repair and growth.
• Contains vitamin C from tomatoes and onions, which boosts immunity and aids in collagen production.
• Provides iron from the beef, which is essential for oxygen transport and energy production.

Dietary Considerations

Allergens: Contains soy (from soy sauce), gluten (if using regular soy sauce), nightshades (e.g. tomatoes, peppers)

Suitable for: High-protein diets, omnivore diet

Not suitable for: Vegetarian, vegan, soy-free diet, gluten-free diet (unless using gluten-free soy sauce)

Selection and Storage

Store leftover Lomo Saltado in an airtight container in the fridge for up to 3 days. Reheat in a skillet to preserve texture; avoid microwaving fries to prevent sogginess.

Common Questions About Lomo saltado Nutrition

What is the nutritional content of Lomo Saltado?

Lomo Saltado is typically made with beef, vegetables, and fries, so its nutritional content varies based on portion size and preparation. On average, a serving provides about 400-500 calories, 25-30g of protein, 12-15g of fat, and 50-60g of carbohydrates. It’s also a source of vitamins A and C from the vegetables and provides iron from the beef.

Can I eat Lomo Saltado on a keto diet?

Traditional Lomo Saltado is not keto-friendly due to the inclusion of fries and often being served with rice, both of which are high in carbohydrates. However, you can make a keto-friendly version by substituting fries with low-carb vegetables like zucchini or cauliflower and omitting the rice.

What are the health benefits or concerns of eating Lomo Saltado?

Lomo Saltado can be a good source of protein and essential nutrients like iron and vitamin C from the beef and vegetables. However, it is often high in carbohydrates and sodium, especially if soy sauce is used heavily. Moderation and balanced portion sizes are key to enjoying it healthfully.

What is the recommended portion size for Lomo Saltado?

A balanced portion of Lomo Saltado would include about 4-6 ounces of beef, a half-cup of cooked vegetables, and a half-cup of fries or rice. To reduce calorie intake, consider increasing the vegetables and reducing the fries or rice.

How does Lomo Saltado compare to other beef stir-fries?

Lomo Saltado differs from other beef stir-fries, like Chinese or Thai versions, by incorporating a Peruvian flavor profile with ingredients like aji amarillo and soy sauce fusion. It is also traditionally served with fries instead of rice alone, making it unique but often higher in carbohydrates compared to other stir-fries.

Data Sources & Scientific References