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High-protein, iron-rich beef dish
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
196
KCAL / 100G
Carbs
4.2g
· 9%
Protein
20.1g
· 41%
Fat
10.8g
· 50%
Fiber
1.1g
Vitamins
B12
2.05µg · 85% DV
B3
5.1mg · 32% DV
B6
0.34mg · 20% DV
B2
0.18mg · 14% DV
Minerals
Selenium
22.5µg · 41% DV
Zinc
4mg · 36% DV
Phosphorus
185mg · 26% 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.
Contains these 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
4.45g
MONOUNSATURATED
4.75g
POLYUNSATURATED
0.47g
Omega 6:3 ratio 5.5:1
Above the ideal 4:1 (5.5:1).
Ground beef with butter, onion and tomato paste provides 196 calories per 100 g.
A 100 g serving contains 20.1 g of protein, making it a high-protein meat dish.
Yes, it is compatible with a keto diet. It contains 4.2 g of carbohydrates per 100 g along with protein and fat.
Yes. It contains 4.2 g of carbohydrates per 100 g.
Its glycemic index is 32, which is in the low-GI range.
It can fit into a weight-loss plan when the portion suits your daily calorie target. It provides 196 calories and 20.1 g of protein per 100 g.
Its 20.1 g of protein and 10.8 g of fat per 100 g can support a satisfying meal. It also contains 1.1 g of fiber per 100 g.
Yes, it is listed as compatible with a gluten-free diet. Check any additional ingredients used in preparation if avoiding gluten strictly.
Yes. It contains dairy as an allergen because it is made with butter.
Yes, it is classified as minimally processed. It is also compatible with omnivore, ketovore, paleo, Mediterranean, and flexitarian eating patterns.
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Nutrition data compiled from USDA FoodData Central and scientific sources.