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High in protein, low in carbs, rich in iron and B12
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
217
KCAL / 100G
Carbs
0g
· 0%
Protein
26.1g
· 49%
Fat
12.1g
· 51%
Fiber
0g
Vitamins
B12
2.4µg · 100% DV
B3
5.3mg · 33% DV
B6
0.4mg · 24% DV
B2
0.18mg · 14% DV
Minerals
Zinc
6mg · 55% DV
Selenium
18.5µg · 34% DV
Phosphorus
210mg · 30% DV
Iron
3mg · 17% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
4.7g
MONOUNSATURATED
5.1g
POLYUNSATURATED
0.39g
Omega 6:3 ratio 6.8:1
Above the ideal 4:1 (6.8:1).
Lean ground beef dries out quickly if it is overcooked. Spread it loosely rather than packing it tight, break it up early during cooking, and remove it as soon as it reaches a safe internal temperature.
Yes. An air fryer can dry and brown the surface quickly, while a pan usually gives a deeper seared flavor from direct contact with the hot surface.
Avoid pressing it into a dense block and break it apart a few times during the first part of cooking. Cooking in a shallow, even layer also helps it brown more evenly.
Cooked ground beef generally keeps for 3 to 4 days in the refrigerator. Let it cool promptly and store it in a sealed container for best quality and safety.
Yes. Freeze it in meal-sized portions in airtight packaging so it is easier to thaw and use later.
Often yes, because it provides plenty of protein. Pairing it with a carb source or vegetables can make the meal more useful depending on your training and recovery goals.
That depends on portion size and what you eat with it. Lean ground beef may feel fine for many people, but large portions or rich sauces can feel heavy close to bedtime.
Cooking does not remove the protein itself. What changes most is water loss and some fat rendering, which can make the cooked meat seem more concentrated per 100 grams.
You can, but the drippings may soften the vegetables and change their texture. It works best with sturdy vegetables or by adding the vegetables later so they do not overcook.
People who need to limit red meat or protein intake should watch portion size. Ground beef should also be cooked thoroughly, especially for pregnant people, older adults, and anyone with a weakened immune system.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.