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High protein, low fat, source of iron and B12
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
143
KCAL / 100G
Carbs
0g
· 0%
Protein
21.5g
· 66%
Fat
5g
· 34%
Fiber
0g
Vitamins
B12
2.5µg · 104% DV
B3
5.1mg · 32% DV
B6
0.4mg · 24% DV
B2
0.18mg · 14% DV
Minerals
Zinc
4mg · 36% DV
Selenium
18µg · 33% DV
Phosphorus
180mg · 26% DV
Iron
3mg · 17% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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.
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
1.9g
MONOUNSATURATED
2.2g
POLYUNSATURATED
0.2g
Omega 6:3 ratio 1.9:1
Below the ideal 4:1 — a good omega balance.
Lean beef does best with quick high-heat cooking or gentle cooking with careful timing. Because it has less fat, overcooking can make it tough and dry.
Yes, a marinade with salt and mildly acidic ingredients can improve flavor and make the surface feel more tender. Very long marinating times can make some cuts mushy on the outside.
It can be a strong post-workout choice because it provides plenty of protein. Pairing it with a carbohydrate source can make the meal more useful for recovery.
That depends on the portion and how it is cooked. Grilled, baked, or stewed lean beef with vegetables is usually easier to handle than a large fried meal late in the evening.
Vegetables are a practical pairing because they add volume and balance to the meal. Foods rich in vitamin C, such as peppers or a citrus-based salad, may also support iron absorption from the beef.
Chicken breast is often chosen for its milder flavor and lighter texture, while lean beef offers a richer taste and is known for nutrients such as heme iron and vitamin B12. The better choice depends on your goals, preferences, and overall diet.
Raw lean beef should generally be cooked or frozen within a short time and kept properly chilled. Cooked beef usually keeps for a few days in a sealed container if refrigerated promptly.
Yes, both raw and cooked lean beef freeze well. Wrapping it tightly and freezing in portions helps preserve quality and makes it easier to use later.
No, washing raw beef is not recommended. It can spread bacteria around the sink and kitchen, while proper cooking and good surface hygiene are the safer approach.
People who need to limit protein intake, such as some with kidney disease, should check portions with a clinician or dietitian. Those advised to reduce red meat for personal or medical reasons should also fit it into their plan carefully.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.