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High in protein and fat
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
290
KCAL / 100G
Carbs
1.5g
· 2%
Protein
23.5g
· 32%
Fat
21.5g
· 66%
Fiber
0g
Vitamins
B12
2.3µg · 96% DV
B3
5.2mg · 33% DV
B6
0.38mg · 22% DV
B2
0.2mg · 15% DV
Minerals
Zinc
5mg · 45% DV
Selenium
22µg · 40% DV
Phosphorus
205mg · 29% 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
8.2g
MONOUNSATURATED
9.8g
POLYUNSATURATED
0.9g
Omega 6:3 ratio 8.8:1
Above the ideal 4:1 (8.8:1).
Fried oily ground beef meatballs provide 290 calories per 100 g.
A 100 g serving contains 23.5 g of protein. This makes it a high-protein meat option.
Yes. They contain 1.5 g of carbohydrates per 100 g, which is a low amount.
Fried oily ground beef meatballs contain 21.5 g of fat per 100 g. Fat makes up a substantial part of their calorie content.
Yes, they are listed as compatible with a keto diet. They provide 1.5 g of carbs per 100 g and have a glycemic index of 0.
Their glycemic index is 0. Their listed carbohydrate content is also low at 1.5 g per 100 g.
No. They contain 0 g of fiber per 100 g, so fiber would need to come from other foods in the meal.
Yes, they are listed as compatible with a gluten-free diet. Specific allergen and manufacturing details are not provided.
Yes, they are listed as compatible with paleo, carnivore, and ketovore diets. They are also compatible with omnivore, Mediterranean, and flexitarian eating patterns.
They are classified as minimally processed. This describes the product's stated level of processing.
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Nutrition data compiled from USDA FoodData Central and scientific sources.