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High protein, low carb, rich in iron and B12
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
217
KCAL / 100G
Carbs
0g
· 0%
Protein
26.1g
· 50%
Fat
11.8g
· 50%
Fiber
0g
Vitamins
B12
2.4µg · 100% DV
B3
5.4mg · 34% DV
B6
0.42mg · 25% DV
B2
0.18mg · 14% DV
Minerals
Zinc
6mg · 55% DV
Selenium
18.5µg · 34% DV
Phosphorus
220mg · 31% 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
5.1g
POLYUNSATURATED
0.45g
Omega 6:3 ratio 6.4:1
Above the ideal 4:1 (6.4:1).
It usually gets tough when cooked too hot for too long. Use a hot pan, cook it quickly, and avoid overcrowding so it browns instead of steaming.
Start with a properly heated pan and spread the meat out rather than piling it up. Stirring less at the beginning and cooking in batches helps moisture evaporate so the beef can brown.
It often fits better after training because its protein can support recovery as part of a meal. Before training, it may feel heavy on its own, so a moderate portion with an easy-to-digest carb source is usually more practical.
That depends on the person, but it is often easier to tolerate than fattier beef dishes. Very large portions or spicy preparation late at night may still worsen reflux or indigestion.
Vegetables, yogurt-based sides, salads, beans, rice, or whole grains all work well depending on your needs. These pairings add volume, texture, and nutrients that meat alone does not provide.
Meatballs often include breadcrumbs, onion, eggs, or other fillers, while plain sautéed ground beef is usually more straightforward. That can make sautéed beef easier to portion and simpler for people who want tighter control over ingredients.
Cool it promptly and store it in a sealed container in the refrigerator. A common food-safety guideline is to eat it within 3 to 4 days.
Yes, it freezes well when portioned into airtight containers or freezer bags. Thaw it safely and reheat once for the best quality and food-safety practice.
It can be a convenient protein choice, but relying on it daily can reduce variety in your diet. Rotating in fish, eggs, legumes, and other protein sources usually gives a broader nutrient mix.
People with kidney disease, those on protein-restricted diets, or anyone advised to limit red meat should follow their clinician’s guidance on portion and frequency. Undercooked ground beef also carries a higher food-safety risk than intact cuts.
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Nutrition data compiled from USDA FoodData Central and scientific sources.