Meat

Nutrition Facts Beef (Ground, 80% Lean Meat / 20% Fat)

Beef (Ground, 80% Lean Meat / 20% Fat) is a meat food whose cut, visible fat, and raw or cooked state strongly affect its composition. It provides protein, monounsaturated fat, potassium, and iron. Choose intact cold packaging and refrigerate promptly. Use raw poultry or ground meat within one to two days and larger fresh meat cuts within three to five days, or freeze for longer storage.

Calories243

Protein17.5g

Carbs0g

Fat19.4g

Protein Carbs Fat

Serving size

Nutrition for 100 g

Calories	243 kcal
Protein	17.53 g
Total Fat	19.44 g
Carbohydrates	0 g
Fiber	0 g
Total Sugars	0 g
Sodium	55 mg

Interesting fact

Color alone cannot confirm that meat is safe

Pigments, oxygen exposure, packaging, and cooking can all change meat color. A food thermometer is the reliable endpoint: poultry requires 165°F/74°C, ground meats 160°F/71°C, and whole beef, pork, veal, and lamb cuts 145°F/63°C followed by a three-minute rest.

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Use beef (ground, 80% lean meat / 20% fat) in simple recipes

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These nutrition values are provided for educational purposes only and are not medical advice. Values may vary depending on brand, preparation method, and serving size.

Nutrition Facts Beef (Ground, 80% Lean Meat / 20% Fat)

Full nutrient profile

Color alone cannot confirm that meat is safe

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Use beef (ground, 80% lean meat / 20% fat) in simple recipes