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Meat Dish Calories
Protein and iron source, hearty main course
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
Quick answer
1 serving (medium) of Meat Dish (180 g) has 324 calories. That works out to 180 calories per 100 g. It contains 3.6 g of carbs, 36 g of protein, 19.8 g of fat and 0.9 g of fiber. Its 4 µg of B12 covers 165% of the Daily Value. Its glycemic index is 5 (low), so it raises blood sugar slowly.
What is Meat Dish?
Meat Dish is a broad description rather than one fixed recipe: it refers to cooked meat served as a main course. The browned pieces and glossy juices shown here suggest a seared preparation, though the cut, type of meat and seasonings can vary widely. Around the world, meat dishes reflect local ingredients and cooking traditions, from simple pan-cooked portions to slow-cooked meals.
It is typically served hot, often with vegetables, grains, potatoes or bread, depending on the cuisine. The meat gives the dish a hearty, savoury character; it is protein-rich and relatively low in carbohydrates. For a lighter plate, pair it with plenty of vegetables or a fresh salad.
Meat Dish Nutrition Facts
Selected: 100 g
180
KCAL / 100G
Carbs
2g
· 1% DV
Protein
20g
· 40% DV
Fat
11g
· 14% DV
Fiber
0.5g
· 2% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 4% · Protein 43% · Fat 53%
Meat Dish Vitamins & Minerals
Vitamins
B12
2.2µg · 92% DV
B3
4.5mg · 28% DV
B6
0.35mg · 21% DV
B2
0.18mg · 14% DV
Minerals
Zinc
4mg · 36% DV
Phosphorus
180mg · 26% DV
Selenium
12µg · 22% DV
Iron
2mg · 11% DV
How Nutritious Is Meat Dish?
Nutrient density
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
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.
Meat Dish Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Meat Dish
To burn the 180 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.
Is Meat Dish Processed?
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.
Does Meat Dish Contain Allergens?
No known major allergens
Which Diets Is Meat Dish Good For?
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
Meat Dish Fat Profile
SATURATED
4.2g
MONOUNSATURATED
4.5g
POLYUNSATURATED
0.7g
Omega 6:3 ratio 2.4:1
Below the ideal 4:1 — a good omega balance.
Compare Meat Dish
Foods Similar to Meat Dish
Frequently Asked Questions About Meat Dish
How do you make a meat dish tender?
Choose a cut suited to the cooking method: quick-cooking cuts need brief heat, while tougher cuts soften with slow, moist cooking. Keep the pot covered and simmer gently rather than boiling the meat hard.
Why is my meat dish tough?
A meat dish often turns tough when a naturally chewy cut is cooked quickly or at very high heat. For stew-type pieces, give the meat more time at a gentle simmer; slicing across the grain can also help when serving.
Which cut of meat works best in a meat dish?
The best cut for a meat dish depends on how you plan to cook it. Tender cuts suit quick searing, while tougher, collagen-rich cuts are better for slow cooking; ask a butcher for a cut suited to your recipe.
Should you brown the meat before making a meat dish?
Yes, browning the meat first adds a roasted, savory flavor to a meat dish. Sear it in batches so the pieces brown instead of steaming, then lower the heat and continue with the recipe.
When should you add liquid to a meat dish?
Add liquid after browning the meat and scraping up the browned bits from the pan. Use only the amount the recipe needs; covering the meat completely can make a meat dish taste diluted rather than rich.
What should you serve with a meat dish?
Serve a meat dish with a starch such as potatoes, rice, bread, or grains, plus vegetables or a crisp salad. If the dish has savory cooking juices, choose a side that can soak them up.
How long does a meat dish last in the fridge?
A cooked meat dish keeps for about three to four days in the refrigerator when promptly chilled and stored in a covered container. Reheat only the portion you plan to eat to avoid repeatedly warming the leftovers.
Can you freeze a cooked meat dish?
Yes, a cooked meat dish freezes well in a sealed, freezer-safe container. Divide it into meal-sized portions, thaw it in the refrigerator, and reheat until the meat and sauce are hot throughout.
How do you reheat a meat dish without drying it out?
Reheat a meat dish gently in a covered pan over low heat, adding a splash of water or broth if the juices have thickened. Stir occasionally and make sure the center is hot before serving.
Is a meat dish safe if the meat is still pink inside?
A meat dish is not automatically unsafe just because the meat looks pink; color alone cannot confirm doneness. Check the center with a food thermometer and follow the safe cooking temperature for the specific type and cut of meat.
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Nutrition data compiled from USDA FoodData Central and scientific sources.