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Very low fat, high protein, source of iron and B vitamins
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
120
KCAL / 100G
Carbs
0g
· 0%
Protein
21.5g
· 73%
Fat
3.5g
· 27%
Fiber
0g
Vitamins
B12
2.2µg · 92% DV
B3
4.5mg · 28% DV
B6
0.35mg · 21% DV
B2
0.22mg · 17% DV
Minerals
Zinc
4mg · 36% DV
Phosphorus
180mg · 26% DV
Selenium
14µg · 25% 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
1.4g
MONOUNSATURATED
1.3g
POLYUNSATURATED
0.15g
Omega 6:3 ratio 1.6:1
Below the ideal 4:1 — a good omega balance.
Because it has very little fat, it can turn dry if cooked too long over high heat. Cook it just until done and add moisture with onion, tomato, broth, or a small amount of oil if the recipe allows.
It works, but burgers made from very lean beef are more likely to be firm and less juicy. Mixing in finely grated onion or using gentler cooking helps improve texture.
Its high protein content makes it especially useful in a post-workout meal. Before training, it is often easier to tolerate when paired with a simple carbohydrate source rather than eaten alone.
Yes, it freezes well if wrapped tightly and portioned before freezing. Thaw it in the refrigerator and avoid refreezing after it has fully thawed.
Raw ground beef is highly perishable and is best cooked within 1 to 2 days of purchase. Once cooked, it usually keeps for a few days in the refrigerator if stored properly.
Extra lean ground beef releases less fat during cooking and gives a lighter final dish. Regular ground beef is usually juicier and richer in flavor because of its higher fat content.
Pairing it with vegetables adds volume and fiber, while grains, potatoes, or legumes can make the meal more complete. Since it contains no carbs, the side dish often determines how filling and balanced the plate feels.
It can fit into a healthy diet in sensible portions, but variety still matters. Rotating it with fish, eggs, legumes, and dairy or other protein sources gives a broader nutrient mix.
Plain ground beef is generally considered minimally processed, not processed meat in the same sense as sausage, salami, or hot dogs. Added preservatives, curing agents, or flavoring mixes would change that classification.
People at higher risk from foodborne illness, including pregnant women, older adults, young children, and immunocompromised individuals, should avoid undercooked ground beef. People on medically prescribed protein restrictions should also check portion size with a clinician.
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Nutrition data compiled from USDA FoodData Central and scientific sources.