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Iron and protein source, sauteed beef
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
210
KCAL / 100G
Carbs
0g
· 0%
Protein
27g
· 52%
Fat
11g
· 48%
Fiber
0g
Vitamins
B12
2.4µg · 100% DV
B3
4.8mg · 30% DV
B6
0.36mg · 21% DV
B2
0.22mg · 17% DV
Minerals
Zinc
5mg · 45% DV
Selenium
17µg · 31% 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
4.5g
MONOUNSATURATED
4.2g
POLYUNSATURATED
0.7g
Omega 6:3 ratio 2.4:1
Below the ideal 4:1 — a good omega balance.
Sautéed beef contains 210 calories per 100 g.
Sautéed beef provides 27 g of protein per 100 g. It can be a suitable meat option for people looking to increase protein intake.
Sautéed beef contains 0 g of carbohydrates per 100 g. It can fit eating patterns that limit carbohydrates.
Yes, sautéed beef is compatible with a keto diet. Its 0 g of carbohydrates and 11 g of fat per 100 g support its fit in keto eating.
Sautéed beef has a glycemic index of 0. Since it contains no carbohydrates, it has no glycemic impact.
Sautéed beef can be included in a diet with portion awareness. A 100 g serving provides 210 calories and 27 g of protein.
Sautéed beef provides 27 g of protein and 11 g of fat per 100 g. Its protein and fat content may help make a meal more satisfying.
No, sautéed beef contains 0 g of fiber per 100 g. Fiber-containing foods can be added to the meal if you want to increase fiber intake.
Sautéed beef is compatible with omnivore, keto, paleo, Mediterranean, flexitarian, ketovore, gluten-free, and carnivore diets.
Sautéed beef is classified as minimally processed. This indicates a low level of processing.
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Nutrition data compiled from USDA FoodData Central and scientific sources.