Beef, ground, 70% lean meat / 30% fat, patty cooked, pan-broiled

183 calories in 1 patty

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Calories in Beef, ground, 70% lean meat / 30% fat, patty cooked, pan-broiled
Beef, ground, 70% lean meat / 30% fat, patty cooked, pan-broiled Suggest a better name
183 calories in 1 patty
1 patty = 77g ≈ 0.170lb ≈ 2.72oz
2.38 calories / gram
5 Weight Watchers points
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Calorie Sources:59% fats; 41% proteins
Fats:11.97 g (108 calories, 16% by weight)
Carbohydrates:~
Proteins:17.60 g (75 calories, 23% by weight)
Alcohol:~
Water:45.71 g (59% by weight)
Fat Composition:53% monounsaturated; 44% saturated; 3% polyunsaturated
Trans Fat :0.59 g (1% by weight)
Dietary Fiber:~
Cholesterol:60.06 mg
Caffeine:~
Serving Sizes: 100 g
1 serving
1 patty
Food Group:Beef Products
USDA #:13496
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Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:30.80 mcg
Vitamin B-2:130.90 mcg
Vitamin B-3:3.87 mg
Vitamin B-5:469.70 mcg
Vitamin B-6:254.10 mcg
Vitamin B-9:7.70 mcg
Food folate:7.70 mcg
Dietary Folate Equivalent:7.70 mcg
Folic acid:~
Vitamin B-12:1.82 mcg
Added Vitamin B-12:~
Choline:58.98 mg
Vitamin C:~
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:331.10 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:2.16 mcg
Calcium (Ca):28.49 mg
Copper (Cu):46.20 mcg
Fluoride (F):17.25 mcg
Iron (Fe):1.86 mg
Magnesium (Mg):15.40 mg
Manganese (Mn):7.70 mcg
Phosphorus (P):0.15 g
Potassium (K):0.24 g
Selenium (Se):14.78 mcg
Sodium (Na):70.84 mg
Zinc (Zn):4.48 mg
Cholesterol:60.06 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:17.60 g
Essential amino acids
Phenylalanine:0.70 g
Leucine:1.37 g
Methionine:0.42 g
Lysine:1.44 g
Isoleucine:0.79 g
Valine:0.86 g
Threonine:0.65 g
Tryptophan:53.90 mg
Histidine:0.54 g
Arginine:1.21 g
Non-essential amino acids
Alanine:1.17 g
Aspartic acid:1.57 g
Betaine:7.62 mg
Cystine:0.17 g
Glutamic acid:2.59 g
Glycine:1.46 g
Hydroxyproline:0.30 g
Proline:1.05 g
Serine:0.73 g
Tyrosine:0.52 g
Fats Total:11.97 g
Saturated fatty acids:4.81 g
Monounsaturated fatty acids:5.80 g
Polyunsaturated fatty acids:0.32 g
Trans fatty acids:0.59 g
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:7.70 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.37 g
Pentadecanoic [15:0]:53.90 mg
Hexadecanoic/Palmitic [16:0]:2.73 g
Heptadecanoic/Margaric [17:0]:0.14 g
Octadecanoic/Stearic [18:0]:1.33 g
Eicosanoic/Arachidic [20:0]:7.70 mg
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:0.10 g
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:0.46 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:61.60 mg
Octadecenoic/Oleic [18:1]:4.90 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:46.20 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.25 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:15.40 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:7.70 mg
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:23.10 mg
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:0.80 g
Caffeine:~
Theobromine:~
Product Type:Beef
Weight Watchers Points:5 point(s)
Atkins Diet (Induction) Rating:9 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:2 / 10
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Did you know?...Onions should be dry and hard. Avoid onions with wet necks, this indicates decay. Also, avoid onions that have sprouted. Onions can be stored at either room temperature or refrigerated.
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