85% Lean Ground Beef vs 80/20
Compared on one consistent basis: per 100 g, from USDA data behind each food page.
Beef (Ground, Raw) vs Beef (Ground, 80% Lean Meat / 20% Fat, Raw): nutrition per 100 g
| Per 100 g | Beef (Ground, Raw) | Beef (Ground, 80% Lean Meat / 20% Fat, Raw) |
|---|---|---|
| Calories | 185 kcal | 243 kcal |
| Protein | 18.2 g | 17.5 g |
| Carbohydrate | 0 g | 0 g |
| Fat | 12.9 g | 19.4 g |
| Fibre | 0 g | 0 g |
| Allergens | None listed | None listed |
Vitamins and minerals per 100 g
| Nutrient | Beef (Ground, Raw) | Beef (Ground, 80% Lean Meat / 20% Fat, Raw) |
|---|---|---|
| Calcium, Ca | 7.14 mg | 6.89 mg |
| Choline, total | 66.1 mg | 56.4 mg |
| Copper, Cu | 0.06 mg | 0.06 mg |
| Folate, DFE | 6 ug | 7 ug |
| Folate, food | 6 ug | 7 ug |
| Folate, total | 6 ug | 7 ug |
| Iron, Fe | 2.13 mg | 1.97 mg |
| Magnesium, Mg | 16.49 mg | 16.41 mg |
| Niacin | 5.07 mg | 4.23 mg |
| Pantothenic acid | 0.6 mg | 0.5 mg |
| Phosphorus, P | 148 mg | 144.4 mg |
| Potassium, K | 281.4 mg | 273.3 mg |
| Riboflavin | 0.15 mg | 0.15 mg |
| Selenium, Se | 16.6 ug | 15 ug |
| Sodium, Na | 61.64 mg | 54.94 mg |
| Thiamin | 0.04 mg | 0.04 mg |
| Vitamin A, IU | 14 iu | 14 iu |
| Vitamin A, RAE | 4 ug | 4 ug |
| Vitamin B-12 | 2.21 ug | 2.14 ug |
| Vitamin B-6 | 0.37 mg | 0.32 mg |
| Vitamin D (D2 + D3) | 0.1 ug | 0.1 ug |
| Zinc, Zn | 4.19 mg | 3.85 mg |
Beef (Ground, Raw) is the leaner, lower-calorie choice. Beef (Ground, 80% Lean Meat / 20% Fat, Raw) is higher in fat. That makes Beef (Ground, Raw) more relevant when you want a lighter, lower-calorie option, and Beef (Ground, 80% Lean Meat / 20% Fat, Raw) when you want a richer, higher-fat option.
Full nutrition facts: Beef (Ground, Raw) · Beef (Ground, 80% Lean Meat / 20% Fat, Raw)
Bottom line
Per 100 g, Beef (Ground, Raw) provides 185 kcal, 18.2 g protein and 12.9 g fat; Beef (Ground, 80% Lean Meat / 20% Fat, Raw) provides 243 kcal, 17.5 g protein and 19.4 g fat.
That is a difference of 58 kcal and 6.5 g of fat per 100 g, before anything is added in the pan.
Twenty per cent fat is the classic burger blend because fat is what keeps a patty from turning into a puck. Leaner mince is the better choice when the fat renders out anyway and gets drained, as in a sauce or a taco filling. The protein is almost identical; what changes is what stays in the pan.
In short: for protein per calorie, 85% lean ground beef. If that is not the deciding factor, pick by the dish, the price and how you plan to cook it.
Want a different pair? Use the food comparison tool to compare any two foods from the same category.
Values are per 100 g from the USDA FoodData Central records behind each food page and are rounded; brands and preparation change the numbers. This comparison is educational, not medical advice.