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Source of protein and iron
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
220
KCAL / 100G
Carbs
2.4g
· 4%
Protein
17.2g
· 31%
Fat
16.1g
· 65%
Fiber
0.4g
Vitamins
B12
2.1µg · 88% DV
B3
4.3mg · 27% DV
B6
0.3mg · 18% DV
B2
0.17mg · 13% DV
Minerals
Zinc
4mg · 36% DV
Selenium
18µg · 33% DV
Phosphorus
165mg · 24% 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
— Not suitable
Low FODMAP
— Not suitable
SATURATED
6.3g
MONOUNSATURATED
7.1g
POLYUNSATURATED
0.6g
Omega 6:3 ratio 7.8:1
Above the ideal 4:1 (7.8:1).
Medium-fat ground beef with onion provides 220 calories per 100 g.
A 100 g serving contains 17.2 g of protein. It can be a protein-containing option for meat-based meals.
Yes, it is compatible with a ketovore diet. It contains 2.4 g of carbohydrates per 100 g.
Yes. It provides 2.4 g of carbohydrates per 100 g, so it is not completely carb-free.
Medium-fat ground beef with onion contains 16.1 g of fat per 100 g. It is therefore not a lean ground beef option.
Its listed glycemic index is 0. Based on this value, it has no glycemic-index-related blood sugar impact.
Its 17.2 g of protein and 16.1 g of fat per 100 g may support satiety. Fullness can still vary with portion size and the rest of the meal.
Yes, it is compatible with a gluten-free diet. Check any additional ingredients used during preparation if applicable.
Yes, it is compatible with a paleo diet. It also fits omnivore, carnivore, Mediterranean, and flexitarian eating patterns.
It is classified as minimally processed. This means it is not categorized as highly processed.
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Nutrition data compiled from USDA FoodData Central and scientific sources.