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Protein and iron source, cooked ground beef
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
250
KCAL / 100G
Carbs
0g
· 0%
Protein
26g
· 40%
Fat
17g
· 60%
Fiber
0g
Vitamins
B12
2.4µg · 100% DV
B3
4.5mg · 28% DV
B6
0.36mg · 21% DV
B2
0.23mg · 18% DV
Minerals
Zinc
5mg · 45% DV
Selenium
17µg · 31% DV
Phosphorus
180mg · 26% DV
Iron
3mg · 17% 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
7.1g
MONOUNSATURATED
7.6g
POLYUNSATURATED
0.5g
Omega 6:3 ratio 2.3:1
Below the ideal 4:1 — a good omega balance.
Refrigerate it in a shallow container within two hours of cooking. When kept in an airtight container, it is generally safest to use it within 3 to 4 days.
Yes. Cool it promptly, divide it into meal-sized portions, and freeze in airtight containers or freezer bags. Thaw it in the refrigerator, and avoid refreezing ground beef that has been thawed.
Cook it over medium-high heat only until it is done and the excess moisture has evaporated; prolonged high heat makes it tougher. Leaner ground beef benefits from moist ingredients such as onions, tomatoes, broth, or a sauce.
No. Browning during cooking is normal and can add savory flavor. Spoilage is more likely if it has an off or sour smell, a sticky texture, or was left at room temperature too long.
No. Washing raw ground beef can spread bacteria around the sink and nearby surfaces through splashing. Thorough cooking and careful cleaning of hands, utensils, and surfaces are safer practices.
Pair it with vegetables, salad, beans, or whole grains to add volume and fiber. Tomato-based vegetables, yogurt-based sides, and fresh herbs also balance its rich flavor.
It can be part of a post-workout meal because it provides protein. Pairing it with a carbohydrate food such as potatoes, rice, grains, or fruit can make the meal more suitable for refuelling.
Eating it at night is not inherently harmful; portion size and your individual digestion matter more. A large, fatty, or spicy serving close to bedtime may worsen reflux or indigestion in some people.
Ground beef usually has a richer, beefier flavor and may feel more succulent, while ground turkey is milder and can dry out more easily. The better choice depends on the recipe and the fat content of the specific product.
People advised to limit saturated fat or cholesterol should choose leaner ground beef and consider how often they eat it. Those following a protein-restricted diet for kidney disease should follow their individualized medical nutrition plan.
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.