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High protein and iron, versatile for cooking
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
250
KCAL / 100G
Carbs
0g
· 0%
Protein
19.4g
· 30%
Fat
20g
· 70%
Fiber
0g
Vitamins
B12
2.1µg · 88% DV
B3
4.7mg · 29% DV
B6
0.36mg · 21% DV
B2
0.22mg · 17% DV
Minerals
Zinc
4mg · 36% DV
Phosphorus
180mg · 26% DV
Selenium
14µg · 25% 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
8.1g
MONOUNSATURATED
8.6g
POLYUNSATURATED
0.6g
Omega 6:3 ratio 1.6:1
Below the ideal 4:1 — a good omega balance.
Cooking it too long over high heat can drive out moisture and make it tough. Browning it quickly in a hot pan without overcrowding usually gives a juicier result.
Raw ground beef is highly perishable, so it is best cooked soon after purchase. It freezes well if divided into portions and wrapped tightly to limit air exposure.
No. Washing raw ground beef can spread bacteria around the sink and kitchen; thorough cooking is the safer approach.
It can work well after training because it provides protein. Since it also contains a notable amount of fat, the overall meal may feel heavier than a leaner protein choice for some people.
Yes, but a fattier meal late in the evening may feel heavy for some people. Keeping the portion moderate and pairing it with lighter sides can make it easier to tolerate.
Vegetables, salads, beans, and whole-grain sides can round out a ground beef meal and add texture and fibre from other foods. The best pairing depends on whether you want a lighter meal, more fullness, or more training fuel.
The main differences are texture, cooking speed, and how the fat is distributed. Ground beef cooks faster and suits burgers, meatballs, and sauces, while diced beef gives a chunkier bite in stews and sautés.
This often happens when the pan is not hot enough or when too much meat is added at once. Cooking in batches and using a well-heated pan helps it brown instead of steam.
It can, but relying on one protein source daily is not ideal for dietary variety. Rotating with foods like fish, eggs, legumes, and other meats can help create a more balanced pattern.
People who have been advised to limit saturated fat or manage blood lipids may need to watch portion size and frequency. Extra care is also important with raw or undercooked ground beef because of food safety risks.
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.