Meat

Nutrition Facts Beef (Ground)

Beef (Ground) nutrition facts

Beef (Ground) 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.

Calories185
Protein18.2g
Carbs0g
Fat12.9g
Protein Carbs Fat

Nutrition for 100 g

Calories 185 kcal
Protein 18.16 g
Total Fat 12.85 g
Carbohydrates 0 g
Fiber 0 g
Total Sugars 0 g
Sodium 62 mg

Nutrients

Full nutrient profile

Proximates
Water 69 g
Energy (Atwater General Factors) 184.86 kcal
Energy (Atwater Specific Factors) 190.13 kcal
Nitrogen 2.91 g
Protein 18.16 g
Total lipid (fat) 12.85 g
Ash 0.85 g
Energy 176 kcal
Energy 735 kj
Carbohydrates
Carbohydrate, by difference 0 g
Sugars, Total 0 g
Fiber, total dietary 0 g
Lipids
Fatty acids, total saturated 5.05 g
Fatty acids, total monounsaturated 4.48 g
Fatty acids, total polyunsaturated 0.36 g
Fatty acids, total trans 0.48 g
Cholesterol 65.9 mg
SFA 10:0 0 g
SFA 20:0 0.01 g
PUFA 18:2 0.26 g
MUFA 20:1 0.03 g
PUFA 18:3 n-6 c,c,c 0.01 g
SFA 12:0 0.008 g
MUFA 14:1 0.07 g
MUFA 16:1 0.34 g
MUFA 17:1 0.07 g
PUFA 18:3 n-3 c,c,c (ALA) 0.04 g
SFA 4:0 0 g
SFA 6:0 0 g
MUFA 22:1 0 g
PUFA 18:4 0 g
SFA 8:0 0 g
PUFA 20:4 0.04 g
Fatty acids, total trans-monoenoic 0.54 g
PUFA 20:5 n-3 (EPA) 0 g
PUFA 22:5 n-3 (DPA) 0 g
PUFA 22:6 n-3 (DHA) 0 g
TFA 18:1 t 0.54 g
SFA 17:0 0.11 g
SFA 14:0 0.28 g
SFA 16:0 2.17 g
SFA 18:0 1.31 g
SFA 15:0 0.05 g
PUFA 18:3 0.05 g
MUFA 18:1 3.83 g
Amino acids
Tryptophan 0.1 g
Threonine 0.78 g
Methionine 0.52 g
Phenylalanine 0.78 g
Tyrosine 0.62 g
Alanine 1.25 g
Glutamic acid 3 g
Glycine 1.36 g
Proline 1.02 g
Hydroxyproline 0.27 g
Isoleucine 0.89 g
Leucine 1.56 g
Lysine 1.66 g
Cystine 0.21 g
Valine 0.98 g
Arginine 1.3 g
Histidine 0.65 g
Aspartic acid 1.8 g
Serine 0.8 g
Minerals
Calcium, Ca 7.14 mg
Iron, Fe 2.13 mg
Magnesium, Mg 16.49 mg
Phosphorus, P 148 mg
Potassium, K 281.4 mg
Sodium, Na 61.64 mg
Zinc, Zn 4.19 mg
Copper, Cu 0.06 mg
Manganese, Mn 0 mg
Selenium, Se 16.6 ug
Vitamins and other components
Vitamin B-6 0.37 mg
Choline, total 66.1 mg
Lutein + zeaxanthin 0 ug
Niacin 5.07 mg
Carotene, beta 0 ug
Carotene, alpha 0 ug
Cryptoxanthin, beta 0 ug
Lycopene 0 ug
Vitamin C, total ascorbic acid 0 mg
Thiamin 0.04 mg
Vitamin B-12 2.21 ug
Vitamin K (phylloquinone) 0.8 ug
Vitamin B-12, added 0 ug
Folate, total 6 ug
Folate, food 6 ug
Vitamin E, added 0 mg
Riboflavin 0.15 mg
Vitamin D3 (cholecalciferol) 0.1 ug
Pantothenic acid 0.6 mg
Betaine 7.9 mg
Vitamin D (D2 + D3) 0.1 ug
Vitamin A, IU 14 iu
Retinol 4 ug
Vitamin A, RAE 4 ug
Vitamin E (alpha-tocopherol) 0.17 mg
Vitamin D (D2 + D3), International Units 3 iu
Folic acid 0 ug
Folate, DFE 6 ug
Other nutrients
Caffeine 0 mg
Theobromine 0 mg
Alcohol, ethyl 0 g

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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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.