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High in protein, iron, and vitamin B12
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
250
KCAL / 100G
Carbs
0g
· 0%
Protein
26g
· 40%
Fat
17g
· 60%
Fiber
0g
Vitamins
B12
2.3µg · 96% DV
B3
5mg · 31% DV
B6
0.4mg · 24% DV
B2
0.2mg · 15% DV
Minerals
Zinc
5mg · 45% DV
Selenium
18µg · 33% 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
— Not suitable
Low FODMAP
— Not suitable
SATURATED
6.8g
MONOUNSATURATED
7.2g
POLYUNSATURATED
0.5g
Omega 6:3 ratio 8:1
Above the ideal 4:1 (8:1).
A cooked patty can usually be refrigerated for 3 to 4 days in a sealed container if chilled within two hours of cooking. Reheat it until hot throughout before eating.
Yes. Cool them promptly, wrap or store them in an airtight container, and freeze; thaw in the refrigerator rather than at room temperature.
Warm it gently in a covered skillet or oven with a small splash of water or stock. Avoid prolonged high heat, which makes the meat tougher and drier.
Meat proteins tighten with heat while water is lost and fat renders out, causing the patty to contract. Very high heat and pressing the patty with a spatula can increase moisture loss.
Usually no. Pressing pushes flavorful juices out into the pan and can leave the patty drier; turn it only as needed.
Salad, roasted vegetables, and vegetable-based sides add volume and fiber to the meal. A whole-grain bun, beans, or potatoes can be useful additions when you want a more substantial carbohydrate source.
It can contribute protein to a post-workout meal. After prolonged or high-intensity training, pairing it with a carbohydrate-containing food can also help replenish energy stores.
Eating it at night is not inherently unhealthy; portion size and your individual digestion matter more. A large or fatty meal close to bedtime may worsen reflux or indigestion for some people.
No. Meat color is not a reliable safety test because factors such as pH and cooking conditions can leave meat pink. Ground-meat patties should be cooked thoroughly and checked with a food thermometer.
People advised to limit saturated fat or sodium should consider the patty's fat content and any added salt. Those with gout or elevated uric acid may also need to moderate red meat according to their clinician's guidance.
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.