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Meat (Piece) Calories
High protein, rich in iron and B vitamins
CALORIES
GI
POTASSIUM
FIBER
Meat (Piece) Nutrition Facts
Selected: 100 g
250
KCAL / 100G
Carbs
0g
· 0%
Protein
26g
· 40%
Fat
17g
· 60%
Fiber
0g
Meat (Piece) Vitamins & Minerals
Vitamins
B12
2.5µg · 104% DV
B3
4.5mg · 28% DV
B6
0.4mg · 24% DV
B2
0.22mg · 17% DV
Minerals
Zinc
5mg · 45% DV
Selenium
18µg · 33% DV
Phosphorus
180mg · 26% DV
Iron
3mg · 17% DV
Meat (Piece) Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Meat (Piece) Processed?
NOVA 1
Unprocessed
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 (Piece) Contain Allergens?
No known major allergens
Which Diets Is Meat (Piece) 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 (Piece) Fat Profile
SATURATED
7g
MONOUNSATURATED
7.5g
POLYUNSATURATED
0.7g
Omega 6:3 ratio 2.4:1
Below the ideal 4:1 — a good omega balance.
Foods Similar to Meat (Piece)
Meat (Piece) — Frequently Asked Questions
How should a piece of meat be cooked to keep it tender?
Tenderness depends largely on the cut. Naturally tender cuts, such as tenderloin, suit quick high-heat cooking, while tougher, connective-tissue-rich cuts need gentle, longer cooking to soften.
Does meat need to come fully to room temperature before cooking?
No. Leaving raw meat out for a long time is not necessary and is not recommended for food safety; a brief time out while you prepare it is enough, and proper heat control matters more.
Why does meat become tough in a frying pan?
Overcooking causes moisture loss, especially in lean or naturally tender cuts. Use a properly heated pan, avoid prolonged cooking, and remove the meat when it reaches the desired doneness.
Does searing lock all the juices inside meat?
No, searing does not create a seal that traps all moisture. Its main benefit is browning the surface, which develops deeper savoury flavour and aroma.
Should cooked meat rest before slicing?
Yes, resting for a few minutes before slicing is helpful. It allows the juices to redistribute more evenly, so less liquid runs out when the meat is cut.
What is the safest way to thaw a piece of meat?
Thaw it slowly in the refrigerator, ideally in a covered container that catches any drips. For faster thawing, use a sealed bag in cold water; do not leave it at room temperature for extended periods.
How long can raw meat be kept in the refrigerator?
Raw meat should generally be cooked soon after purchase and always by its use-by date. For longer storage, portion it, wrap it tightly, and freeze it promptly.
Can meat be refrozen after it has thawed?
Meat thawed in the refrigerator can be refrozen, although its texture may decline. Meat thawed on the counter or in warm water should be cooked promptly rather than refrozen.
What goes well with meat in a balanced meal?
Meat pairs well with vegetables, salads, beans, or yogurt-based sides. Foods rich in vitamin C, such as peppers or a lemon-dressed salad, can help support absorption of the iron found in meat.
Who should be more careful with portions of meat?
People managing high LDL cholesterol, cardiovascular risk, certain kidney conditions, gout, or elevated uric acid may need to limit portions or choose leaner cuts. Individual advice should come from a clinician or registered dietitian.
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Nutrition data compiled from USDA FoodData Central and scientific sources.