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High protein, very low carbohydrate
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
137
KCAL / 100G
Carbs
0g
· 0%
Protein
21.4g
· 66%
Fat
5g
· 34%
Fiber
0g
Vitamins
B12
2.1µg · 88% DV
B3
4.5mg · 28% DV
B6
0.35mg · 21% DV
B2
0.18mg · 14% DV
Minerals
Zinc
5mg · 45% DV
Selenium
21µg · 38% DV
Phosphorus
190mg · 27% DV
Iron
2mg · 11% 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
2g
MONOUNSATURATED
2.2g
POLYUNSATURATED
0.2g
Omega 6:3 ratio 5.3:1
Above the ideal 4:1 (5.3:1).
Ground beef should be cooked through because bacteria on the meat surface can be distributed throughout the meat during grinding. Avoid a raw or pink center, and use a food thermometer when possible for the most reliable check.
With less fat, it releases less moisture and fat as it cooks, so it can dry out quickly over high heat or with prolonged cooking. Cook it just until done and pair it with onions, tomatoes, broth, or a sauce to keep the finished dish moist.
No. Rinsing raw ground beef can spread bacteria around the sink and nearby surfaces; thorough cooking and preventing cross-contamination are safer practices.
Cook it on the day of purchase when possible, or within 1 to 2 days when kept properly refrigerated. Refrigerate cooked ground beef promptly in a shallow container and use it within a few days.
Yes. Freeze it while fresh in airtight, portion-sized packages to make thawing easier. Thaw it in the refrigerator rather than on the counter, and cook thawed raw beef instead of repeatedly refreezing it.
Lower-fat beef has less built-in moisture and richness, and an under-mixed mixture may not hold together well. Chilling the shaped patties or meatballs briefly and letting them sear before turning helps them stay intact.
Vegetables such as tomatoes, peppers, leafy greens, and broccoli add texture, fiber, and complementary nutrients to a beef-based meal. Vitamin C-rich produce can also support absorption of the iron found in meat.
Both are protein-focused choices, but ground beef brings a fuller savory flavor and works especially well in burgers, meatballs, tacos, and sauces. Chicken breast has a milder flavor and a different, firmer texture when cooked.
It can fit into a post-workout meal as a source of protein. Adding a carbohydrate food such as rice, potatoes, or bread may be useful after demanding training, depending on overall dietary needs and goals.
Pregnant people, young children, older adults, and anyone with a weakened immune system should avoid raw or undercooked ground beef because of foodborne illness risk. People managing gout or elevated uric acid may also need to moderate red meat intake based on medical advice.
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Nutrition data compiled from USDA FoodData Central and scientific sources.