Ready & Packaged Foods
All →Vegetables & Legumes
All →Desserts & Confectionery
All →Meat & Protein
All →Grains & Bakery
All →Beverages
All →Milk & Dairy
All →🥩
High in protein, iron, and vitamin B12
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
137
KCAL / 100G
Carbs
0g
· 0%
Protein
21.4g
· 66%
Fat
5g
· 34%
Fiber
0g
Vitamins
B12
2.1µg · 88% DV
B3
4.4mg · 28% DV
B6
0.32mg · 19% DV
B2
0.17mg · 13% DV
Minerals
Zinc
5mg · 45% DV
Selenium
21.8µg · 40% DV
Phosphorus
190mg · 27% 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
1.9g
MONOUNSATURATED
2.2g
POLYUNSATURATED
0.22g
Omega 6:3 ratio 6:1
Above the ideal 4:1 (6:1).
With less fat, it has less protection against moisture loss during cooking. Cook it briefly over medium-high heat and avoid overworking it in the pan to help keep it tender.
Ground beef should be cooked thoroughly, with no undercooked pink center; the most reliable check is a center temperature of 71°C (160°F). Wash hands, utensils, and surfaces that touched the raw meat.
Ideally cook it the day you buy it, or within one to two days. Store cooked ground beef in a covered container and use it within a few days.
Yes. Divide it into airtight portions before freezing for easier thawing and less waste. Thaw it in the refrigerator rather than leaving it at room temperature.
It can be refrozen if it thawed only in the refrigerator and was kept cold, though the texture may decline. Beef thawed in cold water or a microwave should be cooked before freezing again.
Lower-fat meat can be less forgiving and may become dry or crumbly if overmixed or overcooked. Keep the mixture cold, handle it lightly, and let patties develop a crust before flipping.
Onion, garlic, tomatoes, mushrooms, cumin, and black pepper complement its savory flavor. Serving it with peppers, tomatoes, or a lemony salad may also support absorption of the iron in meat.
Lean beef generally has a richer, more robust flavor and naturally provides iron and vitamin B12, while ground turkey is usually milder. Choose based on the recipe, the specific product's fat level, and your taste preference.
It can fit well into a post-workout meal because it provides protein. Pair it with a carbohydrate food such as potatoes, rice, bread, or grains if replenishing glycogen is also a goal.
Plain raw beef that has simply been ground is minimally processed, not the same as cured or additive-containing meats such as sausage, salami, or hot dogs. Check the label for added salt, seasonings, fillers, or preservatives.
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Nutrition data compiled from USDA FoodData Central and scientific sources.