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Source of protein and fiber
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
151
KCAL / 100G
Carbs
17.1g
· 45%
Protein
9.2g
· 24%
Fat
5.2g
· 31%
Fiber
5.6g
Vitamins
Folate
76µg · 19% DV
B12
0.38µg · 16% DV
B1
0.12mg · 10% DV
B3
1.65mg · 10% DV
Minerals
Phosphorus
137mg · 20% DV
Selenium
8.7µg · 16% DV
Sodium
265mg · 12% DV
Iron
2mg · 11% 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.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.12g
MONOUNSATURATED
1.96g
POLYUNSATURATED
0.51g
Omega 6:3 ratio 11.5:1
Above the ideal 4:1 (11.5:1).
As the dish rests, the beans, beef, and sauce meld and the flavor becomes more integrated. If cooled and refrigerated properly, leftovers are often even more balanced in taste.
Soaking dried beans, discarding the soaking water, and cooking them thoroughly can help many people tolerate them better. Increasing portion size gradually may also help your gut adjust to the fiber.
Yes, they freeze well in airtight containers in single portions. Thaw in the fridge when possible and reheat thoroughly before eating.
Both are common pairings, but they serve different purposes. Rice makes the meal more filling, while yogurt and a salad can make the plate feel lighter and more balanced.
It is usually better after training or a few hours before exercise rather than right beforehand. The fiber-rich bean base can feel heavy for some people during activity.
No, using butter does not automatically make a dish unhealthy. Overall portion size, frequency, and the rest of your diet matter more than one ingredient alone.
Not necessarily; canned beans still provide protein and fiber and are a practical option. Rinsing them can help reduce excess sodium if that is a concern.
People with dairy allergy should avoid it because of the butter. Those with sensitive digestion, reflux, or difficulty tolerating legumes may also do better with smaller portions.
You can, but it usually takes longer and the texture may be less even. Soaking generally improves cooking consistency and may make the beans easier to digest.
A simple salad, plain yogurt, or a cucumber-based side works well to balance the richness. Pickles are also traditional, though they may add a lot of salt.
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.