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Very low fat, high protein ground beef
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
120
KCAL / 100G
Carbs
0g
· 0%
Protein
21.5g
· 70%
Fat
4g
· 30%
Fiber
0g
Vitamins
B12
2.1µg · 88% DV
B3
4.2mg · 26% DV
B6
0.36mg · 21% DV
B2
0.18mg · 14% DV
Minerals
Zinc
4mg · 36% DV
Phosphorus
180mg · 26% DV
Selenium
13µg · 24% 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
1.6g
MONOUNSATURATED
1.7g
POLYUNSATURATED
0.2g
Omega 6:3 ratio 1.9:1
Below the ideal 4:1 — a good omega balance.
Because it has very little fat, it can dry out quickly over high heat or with long cooking. Use moderate heat, avoid overcooking, and add moisture from ingredients like onion, tomato, or a little olive oil.
Yes, but it usually makes a firmer, less juicy result than higher-fat beef. Mixing in onion, egg, or another binder can help the texture hold together better.
Yes, its high protein content makes it a practical post-training option. Pairing it with carbohydrates and vegetables can make the meal more balanced and easier to recover on.
The biggest difference is fat content, which affects texture, flavor, and cooking behavior. Extra lean ground beef is more protein-focused, while regular ground beef is usually juicier and richer-tasting.
Raw ground beef is highly perishable and is best used within 1 to 2 days. Refrigerate it promptly after buying and cook it as soon as practical.
Yes, it freezes well. Portioning it first and wrapping it tightly helps preserve quality and makes thawing more convenient.
Not always. Ground beef can turn brown when less oxygen reaches the surface, but a sour smell, sticky texture, or other clear spoilage signs mean it should be discarded.
The safest method is to thaw it slowly in the refrigerator. Leaving it at room temperature increases the risk of bacterial growth.
It works best in recipes with some added moisture, such as meat sauces, stuffed vegetables, tacos, soups, or skillet meals with vegetables. These preparations help keep the meat from tasting dry.
Pregnant people, older adults, young children, and anyone with a weakened immune system should avoid raw or undercooked ground beef. People advised to limit red meat should also watch portion size and frequency.
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.