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Beef, ground, 70% lean meat / 30% fat, raw

332 calories in 100 g

Calories in Beef, ground, 70% lean meat / 30% fat, raw
Beef, ground, 70% lean meat / 30% fat, raw Suggest a better name
332 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
3.32 calories / gram
9 Weight Watchers points
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Calorie Sources:82% fats; 18% proteins
Fats:30 g (271 calories, 30% by weight)
Carbohydrates:~
Proteins:14.35 g (61 calories, 14% by weight)
Alcohol:~
Water:54.38 g (54% by weight)
Fat Composition:52% monounsaturated; 45% saturated; 3% polyunsaturated
Trans Fat :1.82 g (2% by weight)
Dietary Fiber:~
Cholesterol:78 mg
Caffeine:~
Serving Sizes: 100 g
Food Group:Beef Products
USDA #:13498
Related Foods: Calories in Beef Tenderloin
Calories in Beef Tongue
Beef, cured, corned beef, brisket, cooked
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Calories in Raw Bacon
Calories in Top Loin
Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:40 mcg
Vitamin B-2:130 mcg
Vitamin B-3:3.38 mg
Vitamin B-5:400 mcg
Vitamin B-6:270 mcg
Vitamin B-9:8 mcg
Food folate:8 mcg
Dietary Folate Equivalent:8 mcg
Folic acid:~
Vitamin B-12:2.07 mcg
Added Vitamin B-12:~
Choline:46.80 mg
Vitamin C:~
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:490 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:2.90 mcg
Calcium (Ca):24 mg
Copper (Cu):50 mcg
Fluoride (F):22.40 mcg
Iron (Fe):1.64 mg
Magnesium (Mg):14 mg
Manganese (Mn):10 mcg
Phosphorus (P):0.13 g
Potassium (K):0.22 g
Selenium (Se):13.50 mcg
Sodium (Na):67 mg
Zinc (Zn):3.57 mg
Cholesterol:78 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:14.35 g
Essential amino acids
Phenylalanine:0.57 g
Leucine:1.11 g
Methionine:0.35 g
Lysine:1.17 g
Isoleucine:0.64 g
Valine:0.70 g
Threonine:0.53 g
Tryptophan:40 mg
Histidine:0.44 g
Arginine:0.98 g
Non-essential amino acids
Alanine:0.95 g
Aspartic acid:1.28 g
Betaine:8.50 mg
Cystine:0.14 g
Glutamic acid:2.11 g
Glycine:1.18 g
Hydroxyproline:0.31 g
Proline:0.85 g
Serine:0.60 g
Tyrosine:0.42 g
Fats Total:30 g
Saturated fatty acids:11.28 g
Monounsaturated fatty acids:13.16 g
Polyunsaturated fatty acids:0.69 g
Trans fatty acids:1.82 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]:20 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.91 g
Pentadecanoic [15:0]:0.14 g
Hexadecanoic/Palmitic [16:0]:6.46 g
Heptadecanoic/Margaric [17:0]:0.34 g
Octadecanoic/Stearic [18:0]:3.44 g
Eicosanoic/Arachidic [20:0]:20 mg
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:0.25 g
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:1.10 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:0.20 g
Octadecenoic/Oleic [18:1]:11.51 g
[18:1 cis]:~
[18:1 trans]:1.82 g
Eicosenoic/Gadoleic [20:1]:10 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.57 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:80 mg
[18:3 Ω-3 c,c,c]:60 mg
[18:3 Ω-6 c,c,c]:10 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]:30 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:0.70 g
Caffeine:~
Theobromine:~
Product Type:Beef
Weight Watchers Points:9 point(s)
Atkins Diet (Induction) Rating:5 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:2 / 10
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Did you know?...In the United States, broccoli was probably first grown by immigrants from Italy in home gardens in Brooklyn, New York. In 1923, a group of Italian vegetable farmers in Northern California started to grow broccoli commercially and in a few years they were shipping fresh broccoli to Boston and New York.
Related: Beef, ground, 70% lean meat / 30% fat, patty, cooked, broiled
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