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Ground beef sauce
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
100 g of Ground beef sauce has 140 calories. It contains 4.2 g of carbs, 10.5 g of protein, 8.5 g of fat and 1.2 g of fiber. Its 0.9 µg of B12 covers 38% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 100 g
140
KCAL / 100G
Carbs
4.2g
· 2% DV
Protein
10.5g
· 21% DV
Fat
8.5g
· 11% DV
Fiber
1.2g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 12% · Protein 31% · Fat 57%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 140 kcal | |
| Total fat | 8.5 g | 11% |
| Saturated fat | 3.2 g | 16% |
| Trans fat | 0.07 g | |
| Sodium | 310 mg | 13% |
| Total carbohydrate | 4.2 g | 2% |
| Fiber | 1.2 g | 4% |
| Protein | 10.5 g | 21% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 120 g | 168 kcal |
| 1 tablespoon (medium) | 20 g | 28 kcal |
| 0.25 cup (small) | 50 g | 70 kcal |
| 1 piece (medium) | 80 g | 112 kcal |
| 100 g | 100 g | 140 kcal |
| ½ cup (medium) | 100 g | 140 kcal |
| 1 cup (large) | 200 g | 280 kcal |
| 2 serving (large) | 240 g | 336 kcal |
Calculated from 140 calories per 100 g.
Ground beef sauce is a savory sauce made by cooking minced beef, commonly with onion and tomato or tomato paste. Recipes vary, but it is often served over pasta or used as a filling or topping for other cooked dishes.
Soften chopped onion in a little oil, add the ground beef and cook until browned, then stir in tomato or tomato paste and seasonings. Simmer until the beef is thoroughly cooked and the sauce has reached the consistency you want.
Ground beef sauce also works over rice, baked potatoes, polenta or roasted vegetables. You can spoon it into a baked potato or use it as a filling for lasagne and similar layered dishes; choose a base that will hold the sauce without becoming soggy.
Simmer ground beef sauce uncovered so excess liquid can evaporate, stirring occasionally to prevent sticking. If the beef or tomatoes release a lot of liquid, allow extra cooking time before serving rather than adding flour, which can make the sauce pasty.
Yes, ground beef sauce can be made without tomatoes. Cook the beef and aromatics with stock, herbs and a little flour or another thickener if needed; it will have a different, more savory flavor and a less tomato-like texture.
Ground beef sauce can taste greasy when the beef releases more fat than the sauce can absorb. Spoon off excess fat after browning, or start with leaner beef; avoid pouring the fat down the sink, where it can block pipes.
Yes, ground beef sauce can be used in lasagna if it is thick enough to layer without making the pasta watery. Simmer it until excess liquid evaporates, then layer it with the other ingredients and bake according to your recipe.
Store ground beef sauce in a covered container in the refrigerator once it has cooled, and use it within a few days. Refrigerate it promptly rather than leaving it out for an extended period, and discard it if its smell or appearance changes.
Yes, ground beef sauce freezes well. Cool it, divide it into meal-sized portions and seal them in freezer-safe containers. Thaw a portion in the refrigerator before reheating, or heat it from frozen on the stove with a splash of water.
Reheat ground beef sauce in a covered pan over low to medium heat, stirring regularly. Add a small splash of water if it has thickened in storage, and heat until the sauce is steaming throughout; stir periodically if using a microwave.
Vitamins
B12
0.9µg · 38% DV
B3
2.1mg · 13% DV
B2
0.13mg · 10% DV
B5
0.45mg · 9% DV
Minerals
Zinc
2.2mg · 20% DV
Phosphorus
95mg · 14% DV
Sodium
310mg · 13% DV
Selenium
6µg · 11% DV
Potassium ⭐
260mg · 8% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 140 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Ground beef sauce is a home-style Turkish preparation of minced beef cooked with ingredients such as onion, tomato or tomato paste, and seasoning. Recipes vary: it may be loose enough to spoon over a meal, or cooked down to a thicker mixture for filling pastries and flatbreads.
In Turkey, it is commonly served with pasta, rice or vegetables, and used in börek, pide and gözleme. Its savoury, meaty flavour and soft texture work well with plain starches. It contributes protein—10.5 g per 100 g—and can be made lighter with leaner beef and extra vegetables; a spoonful of yoghurt or a crisp salad makes a good accompaniment.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
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.
No known major allergens
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
3.2g
MONOUNSATURATED
3.7g
POLYUNSATURATED
0.3g
Omega 6:3 ratio 2.7:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.