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Rich in protein, iron and vitamin K; the small amount of buckwheat adds complex carbohydrates and fiber.
In season: Spring · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Spinach with lean ground beef and little buckwheat (250 g) has 15 calories. That works out to 6 calories per 100 g. It contains 2.8 g of carbs, 0.8 g of protein, 0.1 g of fat and 1.4 g of fiber. Its 550 µg of Vitamin K covers 458% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 250 g
15
KCAL / 250G
Carbs
2.8g
· 1% DV
Protein
0.8g
· 2% DV
Fat
0.1g
· 0% DV
Fiber
1.4g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 73% · Protein 21% · Fat 6%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 15 kcal | |
| Total fat | 0.1 g | 0% |
| Saturated fat | 3.75 g | 19% |
| Trans fat | 0.25 g | |
| Sodium | 138 mg | 6% |
| Total carbohydrate | 2.8 g | 1% |
| Fiber | 1.4 g | 5% |
| Protein | 0.8 g | 2% |
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) | 250 g | 15 kcal |
| 1 tablespoon (chopped) | 15 g | 1 kcal |
| 100 g | 100 g | 6 kcal |
| ½ cup (medium) | 100 g | 6 kcal |
| 1 serving (small) | 180 g | 11 kcal |
| 1 cup (medium) | 200 g | 12 kcal |
| 1 cup (large) | 250 g | 15 kcal |
| 1 serving (large) | 350 g | 21 kcal |
| 1 bottle (whole) | 400 g | 24 kcal |
Calculated from 6 calories per 100 g.
Brown the lean ground beef in a pot, then add onion if desired, washed spinach, buckwheat and a little water. Cover and simmer until the spinach wilts and the buckwheat is tender, adding hot water only if the pot becomes too dry.
The buckwheat adds a mild, nutty flavor and gives the dish some texture and substance. Because the amount is small, it complements the spinach and beef rather than turning the dish into a grain bowl; add it early enough to cook through.
Yes, frozen spinach works well. Thaw it first and drain away excess liquid, then stir it into the browned beef. Since thawed spinach releases water, start with less added liquid and adjust as the buckwheat cooks.
No, raw buckwheat can cook directly in the pot with the spinach and beef. Add enough liquid for it to soften, and stir occasionally so it does not stick. If using cooked buckwheat, fold it in near the end so it keeps its shape.
Drain the washed spinach well and avoid adding too much water at the start. Spinach releases liquid as it cooks, while buckwheat absorbs some of it; keep the pot uncovered briefly at the end if the dish still looks too loose.
Serve it with plain yogurt, a crisp salad or a squeeze of lemon. Since the buckwheat already adds a grain component, bread or rice is optional rather than essential; choose one if you want a more filling meal.
It generally keeps for 3–4 days in a covered container in the refrigerator. Cool it and refrigerate it promptly after cooking, then reheat only the portion you plan to eat until it is steaming hot throughout.
Yes, you can freeze it in meal-sized airtight containers once it has cooled. The spinach may be softer after thawing, but the dish remains suitable for reheating. Thaw it in the refrigerator and heat it thoroughly; avoid refreezing it after thawing.
Brown the beef well before adding the spinach, and season with black pepper, paprika, garlic or a little lemon juice. Browning adds savory depth, while lemon brightens the greens; add delicate herbs near the end so their flavor stays fresh.
Yes, the beef and spinach both contribute iron, though iron from meat is generally absorbed more readily than iron from plants. Serving the dish with a vitamin C-rich food, such as bell pepper or citrus, can help your body absorb plant-based iron.
Vitamins
Vitamin K
550µg · 458% DV
B12
3µg · 125% DV
Vitamin A
650µg · 72% DV
B3
6mg · 38% DV
Minerals
Zinc
5.25mg · 48% DV
Selenium
25µg · 45% DV
Phosphorus
313mg · 45% DV
Manganese
0.88mg · 38% DV
Potassium ⭐
750mg · 22% DV
Sodium
138mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 15 calories in 1 serving (medium) (250 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.
Spinach with lean ground beef and little buckwheat brings together cooked spinach, lean beef and a modest amount of buckwheat in a simple, home-style dish. It is not tied to one specific culinary tradition; it fits naturally among everyday meals built around greens and minced meat, with buckwheat adding a distinct, slightly earthy grain element.
Serve it warm as a main dish, with yogurt or a fresh salad on the side; bread is another option. The beef contributes protein and iron, spinach brings vitamin K, and buckwheat adds fibre and complex carbohydrates. For a lighter meal, pair it with salad rather than adding bread, or keep the portion modest alongside other dishes.
Very 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
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
3.75g
MONOUNSATURATED
4.25g
POLYUNSATURATED
2.38g
Omega 6:3 ratio 9.4:1
Above the ideal 4:1 (9.4:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.