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High protein, low fat, source of iron and B vitamins
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
165
KCAL / 100G
Carbs
0g
· 0%
Protein
25g
· 61%
Fat
7g
· 39%
Fiber
0g
Vitamins
B3
7.5mg · 47% DV
B6
0.5mg · 29% DV
Biotin
7µg · 23% DV
B5
0.9mg · 18% DV
Minerals
Selenium
17µg · 31% DV
Phosphorus
180mg · 26% DV
Zinc
1mg · 9% DV
Potassium ⭐
256mg · 8% 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
2g
MONOUNSATURATED
2.7g
POLYUNSATURATED
1.7g
Omega 6:3 ratio 17.1:1
Above the ideal 4:1 (17.1:1).
If cooled promptly and stored in a sealed container, it is usually best eaten within 3 to 4 days. Leaving it at room temperature for too long increases food safety risk.
Yes, you can freeze it in portions in an airtight container or freezer bag. Once thawed, it is safer to reheat and eat it rather than freeze it again.
Reheat it briefly over low to medium heat with a splash of water, stock, or sauce to help retain moisture. If using a microwave, covering it helps reduce drying.
It pairs well with vegetables, beans, rice, potatoes, or whole-grain wraps. Adding a fibre-rich side can make the meal more balanced and filling.
Yes, its high protein content makes it a practical post-training option. Pairing it with a carbohydrate source can help round out recovery meals.
Usually yes, especially if it is not prepared in a very greasy or spicy way. Serving it with vegetables can make it feel lighter in the evening.
It depends on your goal and taste preference. Chicken mince is often milder and works well in lighter dishes, while beef mince has a richer flavour; fat content can vary a lot depending on the cut used.
A sour smell, sticky texture, or noticeable colour change can all be warning signs. If you are unsure, it is safest not to eat it.
You can, but relying on a range of protein sources is usually better for overall diet variety. Rotating it with fish, eggs, legumes, and other meats can support a more balanced pattern.
Overcooking or using very high heat is the usual cause. Cooking it just until done and avoiding excessive reheating helps keep the texture softer.
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Nutrition data compiled from USDA FoodData Central and scientific sources.