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Source of protein and vitamin B12
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
184
KCAL / 100G
Carbs
1.8g
· 4%
Protein
16.2g
· 35%
Fat
12.4g
· 61%
Fiber
0.3g
Vitamins
B12
2.05µg · 85% DV
B3
4.1mg · 26% DV
B6
0.29mg · 17% DV
B2
0.18mg · 14% DV
Minerals
Zinc
4mg · 36% DV
Selenium
18.5µg · 34% DV
Phosphorus
153mg · 22% 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
4.85g
MONOUNSATURATED
5.45g
POLYUNSATURATED
0.4g
Omega 6:3 ratio 6.4:1
Above the ideal 4:1 (6.4:1).
Ground beef and onion spread provides 184 calories per 100 g.
A 100 g serving contains 16.2 g of protein. It is therefore a relatively high-protein meat option.
Yes. It is compatible with a keto diet, with just 1.8 g of carbohydrates and 12.4 g of fat per 100 g.
It has a glycemic index of 10, which is low. It also contains only 1.8 g of carbohydrates per 100 g.
Yes. It contains 1.8 g of carbohydrates per 100 g, making it suitable for low-carbohydrate eating patterns.
Ground beef and onion spread contains 12.4 g of fat per 100 g. Fat provides a substantial share of its calories.
Yes, but only in a small amount. It provides 0.3 g of fiber per 100 g.
Yes, it is listed as compatible with the Paleo diet. It is also classified as minimally processed.
Yes. Based on the provided diet compatibility information, ground beef and onion spread is gluten-free.
Its 16.2 g of protein and 12.4 g of fat per 100 g can contribute to a more satisfying meal. Its fiber content is low, at 0.3 g per 100 g.
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Nutrition data compiled from USDA FoodData Central and scientific sources.