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Hamburger with a 200 g beef patty, high in protein
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
245
KCAL / 100G
Carbs
15.4g
· 25%
Protein
17.1g
· 27%
Fat
13.2g
· 48%
Fiber
1.1g
Vitamins
B12
1.25µg · 52% DV
B3
4.7mg · 29% DV
B6
0.29mg · 17% DV
B2
0.19mg · 15% DV
Minerals
Zinc
4mg · 36% DV
Selenium
19µg · 35% DV
Phosphorus
167mg · 24% DV
Sodium
460mg · 20% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
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
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
5.05g
MONOUNSATURATED
5.5g
POLYUNSATURATED
0.72g
Omega 6:3 ratio 7.9:1
Above the ideal 4:1 (7.9:1).
This food provides 245 calories per 100 g. Total calories depend on the actual portion eaten.
It contains 17.1 g of protein per 100 g. That makes it a notable protein source among processed foods.
There are 15.4 g of carbohydrates per 100 g. Carb intake will scale with portion size.
It has 13.2 g of fat per 100 g. This gives it a moderate-to-high fat content.
Yes, it contains 1.1 g of fiber per 100 g. That is a relatively low fiber amount.
Its glycemic index is 62. This suggests a moderate glycemic impact.
According to the provided diet compatibility, it fits keto, ketovore, and carnivore patterns. Still, it contains 15.4 g of carbs per 100 g.
Yes, the provided diet compatibility lists it as suitable for paleo. It is also listed as compatible with omnivore and flexitarian diets.
The listed allergens are gluten, eggs, dairy, sesame, and mustard. Anyone with related allergies should avoid or check carefully.
Yes, its processing level is listed as processed. It belongs to the processed food category.
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Nutrition data compiled from USDA FoodData Central and scientific sources.