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High protein
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
218
KCAL / 100G
Carbs
1.2g
· 2%
Protein
29.5g
· 55%
Fat
10.4g
· 43%
Fiber
0g
Vitamins
B12
2.4µg · 100% DV
B3
5.9mg · 37% DV
B6
0.35mg · 21% DV
B2
0.19mg · 15% DV
Minerals
Selenium
27µg · 49% DV
Zinc
5mg · 45% DV
Phosphorus
222mg · 32% 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
4.05g
MONOUNSATURATED
4.63g
POLYUNSATURATED
0.35g
Omega 6:3 ratio 6.3:1
Above the ideal 4:1 (6.3:1).
Tender cuts such as sirloin, tenderloin, or well-trimmed leg pieces usually give the softest result. If you use a tougher cut, gentler heat and longer cooking are usually needed.
It often happens when the meat is cooked too hot for too long, not rested, or when a firm cut is rushed. Steady heat and enough cooking time make a big difference to texture.
Not always, but marinating can improve tenderness and flavor. Common options include olive oil, onion juice, yogurt, or a small amount of acidic ingredients for a short marinade.
Its high protein content can make it a practical post-workout choice. Pairing it with vegetables and, if needed, a carbohydrate source can make the meal more balanced.
That depends on portion size, cooking method, and what you eat with it. When it is not made overly fatty and is stewed rather than fried, many people find it easier to fit into an evening meal.
Salad, yogurt, grilled vegetables, and other light sides work well. For a more filling plate, it can also be served with rice, bulgur, or potatoes.
If it has been stored properly, reheating it once usually keeps the flavor intact and the sauce may even taste more settled. Reheating it repeatedly can dry the meat out and is not ideal for food safety.
If cooled promptly and stored in a sealed container, it generally keeps for up to 3 days in the refrigerator. It should not be left at room temperature for long periods.
Yes, it freezes well in an airtight container or freezer bag. Thawing it in the fridge and avoiding refreezing after thawing is the safer approach.
It can fit many diets, but people who need to limit red meat, manage kidney disease, or reduce saturated fat may need to watch portion size and frequency. If it is prepared with a lot of salt, those monitoring blood pressure should also be careful.
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.