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Source of protein and vitamin C
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Minced beef sauce with red pepper (150 g) has 221 calories. That works out to 147 calories per 100 g. It contains 6.1 g of carbs, 21.3 g of protein, 12.3 g of fat and 1.7 g of fiber. Its 2.1 µg of B12 covers 86% of the Daily Value. Its glycemic index is 28 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 150 g
221
KCAL / 150G
Carbs
6.1g
· 2% DV
Protein
21.3g
· 43% DV
Fat
12.3g
· 16% DV
Fiber
1.7g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 11% · Protein 39% · Fat 50%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 221 kcal | |
| Total fat | 12.3 g | 16% |
| Saturated fat | 4.68 g | 23% |
| Trans fat | 0.47 g | |
| Sodium | 465 mg | 20% |
| Total carbohydrate | 6.1 g | 2% |
| Fiber | 1.7 g | 6% |
| Protein | 21.3 g | 43% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 150 g | 221 kcal |
| 1 tablespoon (small) | 18 g | 26 kcal |
| 2 tablespoon (double) | 36 g | 53 kcal |
| 100 g | 100 g | 147 kcal |
| 1 serving (small) | 100 g | 147 kcal |
| 1 serving (large) | 220 g | 323 kcal |
| 1 cup (large) | 240 g | 353 kcal |
| 1 pack (whole) | 400 g | 588 kcal |
Calculated from 147 calories per 100 g.
Minced beef sauce with red pepper is made by browning minced beef with onion, then simmering it with chopped red pepper and a tomato-based seasoning. Cook the beef until no longer pink, soften the pepper, and simmer until the sauce reaches the thickness you want.
Minced beef sauce with red pepper goes well with pasta, rice, mashed potatoes, or baked potatoes. For a lighter meal, serve it with a green salad; crusty bread is useful for scooping up a thicker, less tomato-heavy version.
Yes, minced beef sauce with red pepper works well as a pasta sauce. Toss it with drained pasta while both are hot, adding a splash of pasta water if the sauce needs loosening so it coats the noodles instead of pooling at the bottom.
Minced beef and red pepper are the defining ingredients in minced beef sauce with red pepper. Many versions also include onion, tomato or tomato paste, oil, salt, and black pepper; garlic and herbs such as oregano are optional additions.
Red bell pepper is the usual choice for minced beef sauce with red pepper because it adds sweetness and texture without making the sauce hot. Add chili separately if you want heat; the word “red pepper” does not necessarily mean a hot pepper.
Simmer minced beef sauce with red pepper uncovered until excess liquid evaporates. Brown the beef before adding watery ingredients, and let the chopped pepper soften rather than adding extra water; if using canned tomatoes, drain some of their liquid first.
Yes, minced beef sauce with red pepper freezes well. Cool it promptly, divide it into meal-sized airtight containers, and freeze; thaw it in the refrigerator and reheat it until steaming hot, stirring so it heats evenly.
Minced beef sauce with red pepper keeps for up to three days in the refrigerator when stored in a covered container. Refrigerate it once it has cooled, and reheat only the portion you plan to eat.
Yes, minced beef sauce with red pepper can be made without tomatoes. Cook the beef and pepper with onion, garlic, and a little stock, then simmer until reduced; the result will be less tangy and more like a savory meat topping than a tomato sauce.
Minced beef sauce with red pepper can taste bitter if the garlic, tomato paste, or spices have scorched, or if the pepper was overcooked. Lower the heat when browning these ingredients, stir often, and add a little tomato or stock if the sauce needs balancing.
Vitamins
B12
2.07µg · 86% DV
Vitamin C
41.1mg · 46% DV
B3
6.53mg · 41% DV
B6
0.47mg · 28% DV
Minerals
Zinc
5.07mg · 46% DV
Selenium
25µg · 45% DV
Phosphorus
213mg · 30% DV
Sodium
465mg · 20% DV
Potassium ⭐
458mg · 13% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 221 calories in 1 serving (medium) (150 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.
Minced beef sauce with red pepper is a home-style cooked sauce, made by browning minced beef and simmering it with red pepper. Recipes often include onion, tomato or seasonings too, with the exact combination varying from kitchen to kitchen.
The mince makes it hearty, while softened pepper adds sweetness and a little freshness. Serve it over pasta, rice or potatoes, or spoon it onto bread; it also works as a filling for baked dishes. It provides protein, and red pepper contributes vitamin C. For a lighter plate, use a modest amount of cooking fat and pair the sauce with vegetables or a crisp salad.
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.
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.
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
4.68g
MONOUNSATURATED
5.31g
POLYUNSATURATED
0.63g
Omega 6:3 ratio 7.8:1
Above the ideal 4:1 (7.8:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.