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Rich protein source, contains iron and vitamin B12
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
250
KCAL / 100G
Carbs
0g
· 0%
Protein
26g
· 40%
Fat
17g
· 60%
Fiber
0g
Vitamins
B12
2.3µg · 96% DV
B3
4.5mg · 28% DV
B6
0.35mg · 21% DV
B2
0.18mg · 14% DV
Minerals
Zinc
5mg · 45% DV
Selenium
18µg · 33% 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
7g
MONOUNSATURATED
7.5g
POLYUNSATURATED
0.3g
Omega 6:3 ratio 2.5:1
Below the ideal 4:1 — a good omega balance.
Refrigerate it in a shallow container within two hours of cooking. When stored properly, it is generally best used within 3 to 4 days.
Yes. Cool it promptly, pack it in an airtight container or freezer bag, and thaw it in the refrigerator rather than at room temperature.
Avoid cooking it for too long over very high heat. Brown it in batches in a hot pan and remove it from the heat once it is cooked through.
No. Browning is a normal result of cooking and does not by itself indicate spoilage. Discard it if it has a sour or off smell, a sticky texture, or visible mold.
Reheat only the portion you plan to eat, making sure it is heated evenly and thoroughly. Avoid repeatedly cooling and reheating the same batch, as this raises food-safety risk.
It can fit well into a post-workout meal because it provides protein. Pairing it with a carbohydrate food such as rice, potatoes, bread, or grains can also support recovery after hard exercise.
Vegetables add fibre, vitamin C, and a wider range of plant compounds to the meal. Vitamin C-rich choices such as peppers, tomatoes, and broccoli can help support the absorption of iron from meat.
Ground beef usually has a richer flavour and may contain more saturated fat, although this depends on the cut and fat percentage used. Ground chicken can be a leaner option, particularly when it is made from skinless breast meat.
No single food automatically determines blood cholesterol levels; the overall diet, serving frequency, and fat content of the beef all matter. People advised to limit saturated fat may benefit from choosing leaner ground beef and discussing intake with a clinician or dietitian.
People with kidney disease who need to limit protein or phosphorus, and those advised to reduce saturated fat for heart health, may need to watch portion size and leanness. People with gout or high uric acid may also need to limit red meat according to their individual care 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.