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Rich in iron and protein, versatile ground beef
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
250
KCAL / 100G
Carbs
0g
· 0%
Protein
17.2g
· 28%
Fat
20g
· 72%
Fiber
0g
Vitamins
B12
2.1µg · 88% DV
B3
4.9mg · 31% DV
B6
0.36mg · 21% DV
B2
0.16mg · 12% DV
Minerals
Zinc
4mg · 36% DV
Selenium
13µg · 24% DV
Phosphorus
170mg · 24% 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
8.2g
MONOUNSATURATED
8.6g
POLYUNSATURATED
0.3g
Omega 6:3 ratio 2.1:1
Below the ideal 4:1 — a good omega balance.
Once cooked, it should be cooled promptly and stored in the refrigerator. In an airtight container, it is generally best eaten within 3 to 4 days.
Yes, it freezes well if portioned and sealed tightly. Thawing it in the fridge rather than at room temperature helps preserve texture and safety.
Reheat it gently over low to medium heat for a short time. A splash of water, stock, or its own juices can help keep it moist.
It can work well after training because it provides protein. Pairing it with an easy-to-digest carbohydrate and some vegetables makes the meal more balanced.
Yes, but its higher fat content may feel heavy for some people late in the evening. A moderate portion and lighter side dishes are usually easier to tolerate.
Vegetables such as salad, roasted vegetables, or cooked greens add fibre and volume. If you want a more filling plate, you can add potatoes, rice, or another whole-grain side.
Not necessarily for everyone, especially in large portions every day. A more balanced pattern includes variety from other protein sources such as fish, eggs, and legumes.
Minced beef usually gives a richer flavour and often more fat, while chicken is often chosen when someone wants a lighter option. The better choice depends on your goals, appetite, and the rest of the meal.
Overcooking and keeping it on high heat for too long can make it dry and firm. Cooking just until done and not reheating it excessively helps the texture stay better.
People who need to limit saturated fat, those with sensitive digestion, or anyone advised by a clinician to moderate red meat intake should be more cautious. Portion size and frequency matter more than a single serving.
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.