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Rich in protein and fat, satiating ground beef.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
290
KCAL / 100G
Carbs
0g
· 0%
Protein
17.2g
· 24%
Fat
24.5g
· 76%
Fiber
0g
Vitamins
B12
2.4µg · 100% DV
B3
4.5mg · 28% DV
B6
0.3mg · 18% DV
B2
0.18mg · 14% DV
Minerals
Zinc
5mg · 45% DV
Selenium
13µg · 24% DV
Phosphorus
170mg · 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
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
10.2g
MONOUNSATURATED
10.8g
POLYUNSATURATED
0.3g
Omega 6:3 ratio 2.7:1
Below the ideal 4:1 — a good omega balance.
Ground beef gives off both moisture and rendered fat as it heats. Cooking it in a hot pan without overcrowding helps it brown instead of steam.
Use medium-high heat and avoid overcooking it. Even fatty mince can turn tough if it is cooked too long, especially in small crumbles.
Yes, it freezes well if wrapped tightly or stored in airtight portions. It is best to thaw only what you plan to use rather than refreezing it after thawing.
Raw ground beef is highly perishable and is best used quickly. In most cases, cooking it within 1-2 days of purchase is the safest approach.
It provides protein, which supports muscle repair, but its higher fat content may slow digestion for some people. Right after training, some prefer a leaner protein if they want something lighter.
Fatty ground beef is usually juicier and more flavorful, while lean ground beef often feels lighter and leaves less grease in the pan. The better choice depends on your recipe and how filling you want the meal to be.
Vegetables are a practical pairing because they add volume and fiber without competing with the meat. Salads, roasted vegetables, or bean-based sides can make the meal feel more balanced.
Not necessarily. Ground beef can brown when less oxygen reaches the meat, but a sour smell, sticky texture, or other clear spoilage signs mean it should be discarded.
No. Washing raw ground beef does not remove bacteria effectively and can spread them around the sink and kitchen surfaces.
The fat helps keep the meat moist and flavorful during cooking. That usually gives burgers and meatballs a softer, juicier texture than very lean mince.
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.