🥩🥕
Beef Sauteed with Vegetables
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
110
KCAL / 100G
Carbs
4.2g
· 15%
Protein
13.5g
· 50%
Fat
4.2g
· 35%
Fiber
1.5g
Vitamins
B12
1.2µg · 50% DV
B3
3.9mg · 24% DV
B5
0.6mg · 12% DV
B6
0.18mg · 11% DV
Minerals
Zinc
3mg · 27% DV
Phosphorus
120mg · 17% DV
Selenium
8µg · 15% 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.
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
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.6g
MONOUNSATURATED
1.7g
POLYUNSATURATED
0.2g
Omega 6:3 ratio 2.2:1
Below the ideal 4:1 — a good omega balance.
Beef sauteed with vegetables contains 110 calories per 100 g.
It provides 13.5 g of protein per 100 g, making protein a notable part of its macronutrient profile.
With 4.2 g of carbohydrates per 100 g, beef sauteed with vegetables is relatively low in carbohydrates.
Beef sauteed with vegetables contains 4.2 g of fat per 100 g.
Yes. It provides 1.5 g of fiber per 100 g.
Its glycemic index is 35, which is in the low glycemic index range.
It can fit into a diet when portion size is considered. Per 100 g, it provides 110 calories, 13.5 g protein, and 4.2 g carbohydrates.
It is compatible with omnivore, Paleo, Mediterranean, flexitarian, and gluten-free eating patterns.
According to the provided dietary compatibility information, beef sauteed with vegetables is suitable for a gluten-free diet.
It is classified as minimally processed. This distinguishes it from heavily processed food options.
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.