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High protein, rich in iron and vitamin B12
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
217
KCAL / 100G
Carbs
0g
· 0%
Protein
18.5g
· 35%
Fat
15.2g
· 65%
Fiber
0g
Vitamins
B12
2.5µg · 104% DV
B3
4.5mg · 28% DV
B6
0.36mg · 21% DV
B2
0.22mg · 17% 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
6.1g
MONOUNSATURATED
6.7g
POLYUNSATURATED
0.7g
Omega 6:3 ratio 1.7:1
Below the ideal 4:1 — a good omega balance.
Cooking does not destroy the protein; the main change is water loss. That means a cooked patty may look smaller while protein becomes more concentrated per 100 g.
Raw ground meat is highly perishable, so cooking it within 1-2 days is the safest general rule. Keep it cold at about 4°C or below and avoid breaking the cold chain.
Yes. Freeze them in portions and wrap them well to limit air exposure; thaw in the refrigerator rather than on the counter for better food safety.
Color alone is not a reliable safety test. With ground meat, the safer approach is to cook to a proper internal temperature, and undercooked patties are a poor choice for pregnant people, older adults, young children, and anyone immunocompromised.
It shrinks mostly because fat renders out and water evaporates. Very high heat, pressing the patty, and overcooking can make it firmer and drier.
Handle the meat gently, avoid overmixing, and do not press it down while cooking. Letting it rest briefly after cooking also helps retain juices.
On its own, it provides protein and fat but no carbs. It can fit well after training for protein intake, while before training some people may find the fat makes it feel heavier.
Pairing it with vegetables, salad, and a whole-grain side can make the meal more balanced. If you prefer lower-carb eating, lettuce wraps, grilled vegetables, or yogurt-based sides work well too.
Both can be strong protein sources, but a patty’s fat content varies more depending on the grind used. Also, a plain raw hamburger patty is often still considered minimally processed if it has no fillers or additives.
People who need to limit saturated fat or sodium, those with certain kidney conditions, or anyone advised to reduce red meat may need to watch portion size and frequency. Individual medical advice should take priority.
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.