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High in protein, iron, and vitamin B12
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
100 g of Ground beef sautéed in olive oil has 274 calories. It contains 0 g of carbs, 25.8 g of protein, 19.1 g of fat and 0 g of fiber. Its 2.4 µg of B12 covers 100% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 100 g
274
KCAL / 100G
Carbs
0g
· 0% DV
Protein
25.8g
· 52% DV
Fat
19.1g
· 24% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 0% · Protein 38% · Fat 62%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 274 kcal | |
| Total fat | 19.1 g | 24% |
| Saturated fat | 6.8 g | 34% |
| Trans fat | 0.7 g | |
| Sodium | 72 mg | 3% |
| Total carbohydrate | 0 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 25.8 g | 52% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 100 g | 274 kcal |
| 1 tablespoon (small) | 15 g | 41 kcal |
| 2 tablespoon (medium) | 30 g | 82 kcal |
| 0.25 cup (quarter) | 40 g | 110 kcal |
| 1 piece (small) | 50 g | 137 kcal |
| ½ cup (half) | 80 g | 219 kcal |
| 100 g | 100 g | 274 kcal |
| 1 serving (large) | 150 g | 411 kcal |
| 1 cup (whole) | 160 g | 438 kcal |
Calculated from 274 calories per 100 g.
Heat olive oil in a wide pan, add the ground beef, and break it into small pieces as it cooks. Keep cooking until no pink remains and the meat is browned; avoid crowding the pan, which can make it steam instead.
Ground beef sautéed in olive oil turns watery when the pan is not hot enough or too much meat is added at once. Use a wide, preheated pan and cook in batches; let the released liquid evaporate before expecting the beef to brown.
Ground beef sautéed in olive oil works in tacos, pasta sauce, stuffed vegetables, casseroles, and grain bowls. Add it to the recipe after browning, then season to suit the dish; it is already cooked, so it needs only enough reheating to become hot.
Ground beef sautéed in olive oil keeps for 3–4 days in the refrigerator when promptly chilled in a covered container. Refrigerate it within two hours of cooking, and reheat leftovers until steaming hot throughout.
Yes, ground beef sautéed in olive oil freezes well. Cool it, divide it into meal-sized airtight portions, and freeze; thaw it in the refrigerator and reheat thoroughly. Smaller portions are convenient for adding to meals without thawing the whole batch.
Ground beef with some fat is usually easiest to brown and stays more tender than very lean beef. Since the meat releases fat as it cooks, start with just enough olive oil to coat the pan and drain excess fat if needed.
It is safer and better in quality to reheat only the portion you plan to eat. Repeated cooling and reheating gives bacteria more opportunity to grow and can dry out the beef; keep the rest refrigerated and heat it thoroughly when needed.
Ground beef sautéed in olive oil can fit a weight-loss meal because its protein may help with fullness, but it is not a weight-loss food by itself. Pair a moderate portion with vegetables, and avoid adding more oil than the recipe needs.
Yes, people with diabetes can generally include ground beef sautéed in olive oil; the beef itself contains no carbohydrate. What accompanies it—such as bread, pasta, or a sweet sauce—can change the meal’s effect on blood glucose.
Yes, cook ground beef sautéed in olive oil to an internal temperature of 160°F (71°C). Ground meat needs thorough cooking because bacteria on the surface can be mixed throughout during grinding; use a food thermometer for the most reliable check.
Vitamins
B12
2.4µg · 100% DV
B3
5.4mg · 34% DV
B6
0.42mg · 25% DV
B2
0.18mg · 14% DV
Minerals
Zinc
5.6mg · 51% DV
Selenium
19µg · 35% DV
Phosphorus
210mg · 30% DV
Iron
2.7mg · 15% DV
Potassium ⭐
320mg · 9% DV
Sodium
72mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 274 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Ground beef sautéed in olive oil is a simple preparation of minced beef cooked in a pan with olive oil, sometimes with onion and seasoning. It turns tender and crumbly, with a savoury flavour and a fruity note from the oil. Across Mediterranean and international home cooking, it can be served with rice, pasta or vegetables, spooned over eggs, or used as a filling for pies and stuffed vegetables. It is protein-rich and contains no carbohydrates; a 100 g serving provides 25.8 g of protein. For a lighter meal, choose leaner ground beef and use just enough olive oil to coat the pan.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
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
6.8g
MONOUNSATURATED
8.2g
POLYUNSATURATED
0.8g
Omega 6:3 ratio 10.3:1
Above the ideal 4:1 (10.3:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.