Ready & Packaged Foods
All →Vegetables & Legumes
All →Desserts & Confectionery
All →Meat & Protein
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All →Beverages
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High protein, low carb, rich in iron and B12
CALORIES
GI
POTASSIUM
FIBER
100 g of Lean cooked beef has 217 calories. It contains 0 g of carbs, 29.6 g of protein, 10.1 g of fat and 0 g of fiber. Its 2.4 µg of B12 covers 100% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 100 g
217
KCAL / 100G
Carbs
0g
· 0% DV
Protein
29.6g
· 59% DV
Fat
10.1g
· 13% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 0% · Protein 57% · Fat 43%
Vitamins
B12
2.4µg · 100% DV
B3
5.8mg · 36% DV
B6
0.45mg · 26% DV
B2
0.2mg · 15% DV
Minerals
Selenium
26µg · 47% DV
Zinc
5mg · 45% DV
Phosphorus
230mg · 33% DV
Iron
3mg · 17% DV
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.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 217 calories in 100 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.
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
3.9g
MONOUNSATURATED
4.3g
POLYUNSATURATED
0.4g
Omega 6:3 ratio 6.4:1
Above the ideal 4:1 (6.4:1).
Reheat it gently over low heat with a splash of water or broth. High heat and prolonged reheating can dry the meat out and make it chewy.
Cool it promptly and store it in a sealed container in the refrigerator. It is generally best eaten within 3 to 4 days; for longer storage, freeze it.
Yes, it freezes well if wrapped tightly, though it may be a bit drier after thawing. Freezing in small portions helps preserve quality and makes reheating easier.
Yes, its high protein content makes it a solid option after training for muscle repair and recovery. Pairing it with a carbohydrate source can make the meal more balanced after exercise.
Not necessarily, but large portions of red meat can feel heavy for some people late in the evening. A lighter cooking method such as grilling, baking, or simmering is often easier to tolerate than very greasy preparations.
Vegetables, salads, yogurt-based sides, whole grains, or legumes can round out the meal well. These add fiber and variety that beef does not provide on its own.
Lean beef offers a richer flavor and a different micronutrient profile, while chicken breast is often chosen when someone wants a milder option. The better choice depends on taste, budget, digestion, and the rest of the meal.
No, washing cooked beef is not recommended. It can spread bacteria through splashing and also remove surface flavor.
People with gout, high uric acid, advanced kidney disease, or medical advice to limit red meat should pay attention to portion size and frequency. Those managing heart health should also consider the overall diet and cooking method.
Yes, pairing beef with foods like peppers, parsley, citrus, or a lemony salad can support iron absorption. That is one reason beef is often combined with vegetables rather than eaten alone.
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Nutrition data compiled from USDA FoodData Central and scientific sources.