Beef, ground, 85% lean meat / 15% fat, patty, cooked, pan-broiled

197 calories in 1 serving ( 3 oz )

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Calories in Beef, ground, 85% lean meat / 15% fat, patty, cooked, pan-broiled
Beef, ground, 85% lean meat / 15% fat, patty, cooked, pan-broiled Suggest a better name
197 calories in 1 serving ( 3 oz )
1 serving = 85g ≈ 0.187lb ≈ 3.00oz
2.32 calories / gram
5 Weight Watchers points
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Calorie Sources:55% fats; 45% proteins
Fats:11.92 g (107 calories, 14% by weight)
Carbohydrates:~
Proteins:20.93 g (89 calories, 25% by weight)
Alcohol:~
Water:51.52 g (61% by weight)
Fat Composition:51% monounsaturated; 45% saturated; 4% polyunsaturated
Trans Fat :0.83 g (1% by weight)
Dietary Fiber:~
Cholesterol:73.10 mg
Caffeine:~
Serving Sizes: 100 g
1 serving ( 3 oz )
1 patty ( yield from 1/4 lb raw meat )
Common Name:hamburger, ground round
Food Group:Beef Products
USDA #:23569
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Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:34 mcg
Vitamin B-2:144.50 mcg
Vitamin B-3:4.90 mg
Vitamin B-5:527 mcg
Vitamin B-6:306 mcg
Vitamin B-9:6.80 mcg
Food folate:6.80 mcg
Dietary Folate Equivalent:6.80 mcg
Folic acid:~
Vitamin B-12:2.39 mcg
Added Vitamin B-12:~
Choline:67.07 mg
Vitamin C:~
Vitamin D:6
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):0.17 mcg
Vitamin D (D2 + D3):0.17 mcg
Vitamin E:357 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:1.02 mcg
Calcium (Ca):17 mg
Copper (Cu):68 mcg
Fluoride (F):19.04 mcg
Iron (Fe):2.28 mg
Magnesium (Mg):18.70 mg
Manganese (Mn):8.50 mcg
Phosphorus (P):0.18 g
Potassium (K):0.30 g
Selenium (Se):17.25 mcg
Sodium (Na):67.15 mg
Zinc (Zn):5.27 mg
Cholesterol:73.10 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:20.93 g
Essential amino acids
Phenylalanine:0.81 g
Leucine:1.62 g
Methionine:0.54 g
Lysine:1.73 g
Isoleucine:0.92 g
Valine:1.02 g
Threonine:0.81 g
Tryptophan:0.10 g
Histidine:0.68 g
Arginine:1.35 g
Non-essential amino acids
Alanine:1.30 g
Aspartic acid:1.88 g
Betaine:6.12 mg
Cystine:0.21 g
Glutamic acid:3.14 g
Glycine:1.40 g
Hydroxyproline:0.30 g
Proline:1.05 g
Serine:0.83 g
Tyrosine:0.64 g
Fats Total:11.92 g
Saturated fatty acids:4.53 g
Monounsaturated fatty acids:5.13 g
Polyunsaturated fatty acids:0.37 g
Trans fatty acids:0.83 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]:8.50 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.32 g
Pentadecanoic [15:0]:51 mg
Hexadecanoic/Palmitic [16:0]:2.52 g
Heptadecanoic/Margaric [17:0]:0.12 g
Octadecanoic/Stearic [18:0]:1.48 g
Eicosanoic/Arachidic [20:0]:8.50 mg
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:85 mg
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:0.42 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:85 mg
Octadecenoic/Oleic [18:1]:4.46 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:34 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.28 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:42.50 mg
[18:3 Ω-3 c,c,c]:34 mg
[18:3 Ω-6 c,c,c]:8.50 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]:34 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:0.91 g
Caffeine:~
Theobromine:~
Product Type:Beef
Weight Watchers Points:5 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?...To reduce tearing when peeling or slicing an onion, chill for 30 minutes or cut off the top, but leave the root on. The root has the largest amount of sulphuric compounds, which is what causes tears when the onion is peeled or cut. Remove the root prior to cooking or eating.
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