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Protein-rich baked beef and vegetable dish
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
128
KCAL / 100G
Carbs
4.4g
· 13%
Protein
11.5g
· 35%
Fat
7.6g
· 52%
Fiber
1.8g
Vitamins
B12
1.05µg · 44% DV
B3
3.6mg · 23% DV
Vitamin C
18.4mg · 20% DV
B6
0.29mg · 17% DV
Minerals
Selenium
11.4µg · 21% DV
Zinc
2mg · 18% DV
Phosphorus
116mg · 17% DV
Potassium ⭐
305mg · 9% 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
2.42g
MONOUNSATURATED
3.58g
POLYUNSATURATED
0.73g
Omega 6:3 ratio 12.4:1
Above the ideal 4:1 (12.4:1).
It contains 128 calories per 100 grams. The total calories will depend on your portion size.
There are 11.5 grams of protein per 100 grams. That makes it a solid protein-containing meat dish.
Yes, it has 4.4 grams of carbs per 100 grams. That fits well with lower-carb eating patterns.
Yes, it is listed as compatible with keto. It also contains 4.4 grams of carbs per 100 grams.
Yes, it is compatible with a gluten-free diet. Gluten-Free is specifically listed in its diet compatibility.
Its glycemic index is 25. That is considered low.
It can be satisfying because it provides protein, fat, and fiber. Per 100 grams, it has 11.5 grams protein, 7.6 grams fat, and 1.8 grams fiber.
It is classified as minimally processed. It also provides protein and has a low glycemic index of 25.
Yes, it is listed as compatible with the Mediterranean diet. It is also suitable for omnivore, paleo, and flexitarian eating patterns.
Yes, it provides 1.8 grams of fiber per 100 grams. That adds to its overall nutritional balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.