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Beef/Lamb Calories
Beef and lamb are rich sources of high-quality protein and iron.
CALORIES
GI
POTASSIUM
FIBER
Beef/Lamb Nutrition Facts
Selected: 100 g
250
KCAL / 100G
Carbs
0g
· 0%
Protein
26g
· 40%
Fat
17g
· 60%
Fiber
0g
Beef/Lamb Vitamins & Minerals
Vitamins
B12
2.4µg · 100% DV
B3
6.5mg · 41% DV
B6
0.4mg · 24% DV
B2
0.2mg · 15% DV
Minerals
Zinc
6mg · 55% DV
Phosphorus
200mg · 29% DV
Selenium
14µg · 25% DV
Iron
2mg · 11% DV
Beef/Lamb Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Beef/Lamb Processed?
NOVA 1
Unprocessed
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.
Does Beef/Lamb Contain Allergens?
No known major allergens
Which Diets Is Beef/Lamb Good For?
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
Beef/Lamb Fat Profile
SATURATED
7.5g
MONOUNSATURATED
7.2g
POLYUNSATURATED
0.6g
Omega 6:3 ratio 3.3:1
Below the ideal 4:1 — a good omega balance.
Foods Similar to Beef/Lamb
Beef/Lamb — Frequently Asked Questions
What is the main difference between beef and lamb in taste and texture?
Lamb usually has a stronger, more distinctive flavor and often a more tender bite. Beef tends to taste milder, with texture varying more by cut and cooking method.
Does marinating beef or lamb actually make a difference?
Yes, especially for tougher cuts, marinating can improve surface flavor and eating quality. Ingredients like yogurt, oil, herbs, and mild acids are most useful when matched to the cut and cooking time.
Why does beef or lamb turn tough during cooking?
Overcooking and using very high heat can drive out moisture, especially in leaner cuts. Choosing the right method for the cut and letting the meat rest after cooking helps keep it more tender.
Does boiling, grilling, or roasting change the nutrition a lot?
The protein remains largely intact, but water and fat loss during cooking can change how concentrated the nutrients are per 100 grams. Very high heat for long periods may reduce some heat-sensitive compounds.
Is beef or lamb a good choice after a workout?
It can be, because it provides protein that supports muscle recovery. If you want something easier to digest after training, a less fatty cut may be more comfortable than a rich one.
Does eating red meat at night cause weight gain?
Not by itself; weight gain depends more on total intake and portion size than the time on the clock. Very large or fatty late-night meals, however, may feel heavy and disrupt sleep for some people.
Is red meat helpful for people concerned about low iron?
It can be a useful option because red meat contains heme iron, which the body generally absorbs well. That said, suspected iron deficiency should still be assessed properly rather than managed by food alone.
Who should be more careful with beef or lamb?
People who need to limit saturated fat or overall fat intake should pay closer attention to cut choice and portion size. Those with gout, kidney disease, or medically prescribed diets should also follow professional advice.
How long does cooked beef or lamb keep in the fridge?
In general, cooked meat keeps about 3 to 4 days in the refrigerator when stored in a sealed container. It should not sit out for long at room temperature, and leftovers should be reheated thoroughly.
Can beef or lamb be frozen?
Yes, both raw and cooked portions freeze well. For best quality, wrap them tightly to reduce air exposure and thaw them in the refrigerator rather than on the counter.
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Nutrition data compiled from USDA FoodData Central and scientific sources.