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High protein and iron, rich in fat
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
290
KCAL / 100G
Carbs
0g
· 0%
Protein
17.5g
· 24%
Fat
24g
· 76%
Fiber
0g
Vitamins
B12
2.2µg · 92% DV
B3
4.8mg · 30% DV
B6
0.36mg · 21% DV
B2
0.19mg · 15% DV
Minerals
Zinc
5mg · 45% DV
Phosphorus
180mg · 26% DV
Selenium
14µg · 25% DV
Iron
2mg · 11% 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
9.5g
MONOUNSATURATED
10.5g
POLYUNSATURATED
0.7g
Omega 6:3 ratio 1.6:1
Below the ideal 4:1 — a good omega balance.
Once cooked, cooled promptly, and stored in a sealed container, it is best eaten within 3–4 days. Leaving it at room temperature for long periods increases food safety risk.
Yes, it freezes well if divided into portions and wrapped tightly. Thaw it in the fridge when possible and reheat only the amount you plan to eat.
Overcrowding the pan and using heat that is too low makes the meat steam in its own juices. A wide pan, higher heat, and cooking in batches help it brown better.
Before training, its high fat content may sit heavy for some people and digest slowly. After training, it can fit well, though adding a carbohydrate source may make recovery meals more practical.
Yes, but a richer, fattier meal may feel heavy late in the evening for some people. If you are prone to reflux or indigestion, a smaller portion may be more comfortable.
It goes well with salad, yogurt, eggs, roasted vegetables, or cooked grains depending on your eating style. Pairing it with vegetables can make the meal feel more balanced and filling.
Neither is automatically better; it depends on your goal and preference. Fatty ground beef is usually richer and more satiating, while lean ground beef may suit those who want a lighter meal.
By itself, it contains no fiber, so a low-fiber overall diet may make constipation more likely in some people. Adding vegetables and drinking enough fluids can help.
Cooking it too long over very high heat can create bitter, over-browned flavors. Brown the meat well, then stop before it dries out, and add delicate spices toward the end.
People with reflux, gallbladder issues, sensitive digestion, or trouble tolerating fatty meals may do better with smaller portions. If it is heavily salted, those monitoring sodium intake should also be mindful.
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.