Italian Rump Steaks

Possible health benefits

General information, not medical advice.

1. Flour Source of phosphorus · Source of copper · Source of manganese · +1

   Source of phosphorus · 106 mg per 100 g, 15% of the reference intake per 100 g

   • Phosphorus contributes to normal energy-yielding metabolism.
   • Phosphorus contributes to normal function of cell membranes.
   • Phosphorus contributes to the maintenance of normal bones.

   1 more authorised claims

   • Phosphorus contributes to the maintenance of normal teeth.

   Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet

   Source of copper · 0.2 mg per 100 g, 17% of the reference intake per 100 g

   • Copper contributes to maintenance of normal connective tissues.
   • Copper contributes to normal energy-yielding metabolism.
   • Copper contributes to normal functioning of the nervous system.

   5 more authorised claims

   • Copper contributes to normal hair pigmentation.
   • Copper contributes to normal iron transport in the body.
   • Copper contributes to normal skin pigmentation.
   • Copper contributes to the normal function of the immune system.
   • Copper contributes to the protection of cells from oxidative stress.

   Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet

   Source of manganese · 0.6 mg per 100 g, 28% of the reference intake per 100 g

   • Manganese contributes to normal energy-yielding metabolism.
   • Manganese contributes to the maintenance of normal bones.
   • Manganese contributes to the normal formation of connective tissue.

   1 more authorised claims

   • Manganese contributes to the protection of cells from oxidative stress.

   Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet

   Source of selenium · 10 µg per 100 g, 19% of the reference intake per 100 g

   • Selenium contributes to normal spermatogenesis.
   • Selenium contributes to the maintenance of normal hair.
   • Selenium contributes to the maintenance of normal nails.

   3 more authorised claims

   • Selenium contributes to the normal function of the immune system.
   • Selenium contributes to the normal thyroid function.
   • Selenium contributes to the protection of cells from oxidative stress.

   Selenium is a nutrient that the body needs to stay healthy. Your thyroid gland needs selenium to produce hormones and function properly. NIH fact sheet

   Nutrients per 100 g of “Flour, 00”, USDA FoodData Central.

2. Turnip Source of vitamin C · Source of protein

   Source of vitamin C · 21 mg per 100 g, 26% of the reference intake per 100 g

   • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
   • Vitamin C contributes to normal collagen formation for the normal function of bones.
   • Vitamin C contributes to normal collagen formation for the normal function of cartilage.

   11 more authorised claims

   • Vitamin C contributes to normal collagen formation for the normal function of gums.
   • Vitamin C contributes to normal collagen formation for the normal function of skin.
   • Vitamin C contributes to normal collagen formation for the normal function of teeth.
   • Vitamin C contributes to normal energy-yielding metabolism.
   • Vitamin C contributes to normal functioning of the nervous system.
   • Vitamin C contributes to normal psychological function.
   • Vitamin C contributes to the normal function of the immune system.
   • Vitamin C contributes to the protection of cells from oxidative stress.
   • Vitamin C contributes to the reduction of tiredness and fatigue.
   • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
   • Vitamin C increases iron absorption.

   Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

   Source of protein · 0.9 g per 100 g, 13% of the energy from protein

   • Protein contributes to a growth in muscle mass.
   • Protein contributes to the maintenance of muscle mass.
   • Protein contributes to the maintenance of normal bones.

   Nutrients per 100 g of “Turnips, raw”, USDA FoodData Central.

3. Carrot High in vitamin A · Source of vitamin K · Source of potassium

   High in vitamin A · 835 µg per 100 g, 104% of the reference intake per 100 g

   • Vitamin A contributes to normal iron metabolism.
   • Vitamin A contributes to the maintenance of normal mucous membranes.
   • Vitamin A contributes to the maintenance of normal skin.

   3 more authorised claims

   • Vitamin A contributes to the maintenance of normal vision.
   • Vitamin A contributes to the normal function of the immune system.
   • Vitamin A has a role in the process of cell specialisation.

   Vitamin A is a fat-soluble vitamin that is naturally present in many foods. Vitamin A is important for normal vision, the immune system, reproduction, and growth and development. NIH fact sheet

   Source of vitamin K · 13 µg per 100 g, 18% of the reference intake per 100 g

   • Vitamin K contributes to normal blood clotting.
   • Vitamin K contributes to the maintenance of normal bones.

   Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet

   Source of potassium · 320 mg per 100 g, 16% of the reference intake per 100 g

   • Potassium contributes to normal functioning of the nervous system.
   • Potassium contributes to normal muscle function.
   • Potassium contributes to the maintenance of normal blood pressure.

   Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet

   Nutrients per 100 g of “Carrots, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).