Values are reported as g/100g food for for solids and g/100ml food for liquids. Values are reported as the mean ± the standard error wherever that information has been reported. T, temperature. NM, not measured.

beef steak, uncooked

• Creatine content= 0.6
• Category:   Meats, Fish, and Offal
• Notes: Originally creatine is 1961mg/100g dry matter. “Dry matter” means they took all the water out and the food is completely dried. And so, we converted the mean data to g/100g of food for it to be coveniently available and easily be referred to by people who are cooking at home. Since there is no data for water content of raw meat in this paper, we used one of the source of our creatine database for reference to assume the dry matter. Laser Reutersw ärd A, 1987, states that water and fat content of the beef steak raw meat samples were 74% and 3%, repectively. With this, we assume that dry matter for this sample is 33%. We converted the original data and came up with a creatine measurement in grams per 100g of food. Number of samples: 6.
• Reference: Purchas RW, Rutherfurd SM, Pearce PD, Vather R, Wilkinson BHP. Cooking temperature effects on the forms of iron and levels of several other compounds in beef semitendinosus muscle. Meat Sci. 2004; 68:201-207.