Ground Beef Nutrition Facts

250 calories in 100 g

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Calories in Ground Beef
Beef, ground, 85% lean meat / 15% fat, patty, cooked, broiled
250 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
2.50 calories / gram
6 Weight Watchers points
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Calorie Sources:56% fats; 44% proteins
Fats:15.48 g (140 calories, 15% by weight)
Carbohydrates:~
Proteins:25.93 g (111 calories, 26% by weight)
Alcohol:~
Water:58.03 g (58% by weight)
Fat Composition:51% monounsaturated; 45% saturated; 4% polyunsaturated
Trans Fat :1.08 g (1% by weight)
Dietary Fiber:~
Cholesterol:90 mg
Caffeine:~
Serving Sizes: 100 g
Common Name:hamburger, ground round
Food Group:Beef Products
USDA #:23568
Tags: ground beef;
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Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:40 mcg
Vitamin B-2:170 mcg
Vitamin B-3:5.37 mg
Vitamin B-5:650 mcg
Vitamin B-6:380 mcg
Vitamin B-9:9 mcg
Food folate:9 mcg
Dietary Folate Equivalent:9 mcg
Folic acid:~
Vitamin B-12:2.64 mcg
Added Vitamin B-12:~
Choline:82.40 mg
Vitamin C:~
Vitamin D:7
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):0.20 mcg
Vitamin D (D2 + D3):0.20 mcg
Vitamin E:450 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:1.20 mcg
Calcium (Ca):18 mg
Copper (Cu):80 mcg
Fluoride (F):22.40 mcg
Iron (Fe):2.60 mg
Magnesium (Mg):21 mg
Manganese (Mn):10 mcg
Phosphorus (P):0.20 g
Potassium (K):0.32 g
Selenium (Se):21.60 mcg
Sodium (Na):72 mg
Zinc (Zn):6.31 mg
Cholesterol:90 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:25.93 g
Essential amino acids
Phenylalanine:1 g
Leucine:2.02 g
Methionine:0.66 g
Lysine:2.14 g
Isoleucine:1.14 g
Valine:1.27 g
Threonine:1 g
Tryptophan:0.13 g
Histidine:0.84 g
Arginine:1.68 g
Non-essential amino acids
Alanine:1.61 g
Aspartic acid:2.33 g
Betaine:7.50 mg
Cystine:0.26 g
Glutamic acid:3.88 g
Glycine:1.74 g
Hydroxyproline:0.37 g
Proline:1.31 g
Serine:1.03 g
Tyrosine:0.79 g
Fats Total:15.48 g
Saturated fatty acids:5.88 g
Monounsaturated fatty acids:6.66 g
Polyunsaturated fatty acids:0.48 g
Trans fatty acids:1.08 g
Trans-monoenoic:1.08 g
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]:10 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.42 g
Pentadecanoic [15:0]:70 mg
Hexadecanoic/Palmitic [16:0]:3.27 g
Heptadecanoic/Margaric [17:0]:0.16 g
Octadecanoic/Stearic [18:0]:1.93 g
Eicosanoic/Arachidic [20:0]:10 mg
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:0.11 g
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:0.54 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:0.11 g
Octadecenoic/Oleic [18:1]:5.79 g
[18:1 cis]:~
[18:1 trans]:0.94 g
Eicosenoic/Gadoleic [20:1]:40 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.36 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:60 mg
[18:3 Ω-3 c,c,c]:50 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]:40 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:1.02 g
Caffeine:~
Theobromine:~
Product Type:Ground
Weight Watchers Points:6 point(s)
Atkins Diet (Induction) Rating:10 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:1 / 10
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Did you know?...Before modern food storage techniques were devised, sailors on long voyages would frequently eat only meat, bread, and canned foods - all of which are low in Vitamin C. Fresh fruits and vegetables - the best source of vitamin C - were a scarce commodity because of their short shelf-life.
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