Ground Beef Nutrition

Ground beef nutrition

4 oz beef (uncooked, average of all cuts, choice grade) contains:

291 cal;
17 gm protein (complete);
24 fat;
10 mg calcium;
156 mg phosphorus;
2.5 mg iron;
69 mg sodium;
375 mg potassium;
50 units A;
.07 mg B-1;
.15 mg B-2;
4 mg niacin;
17 mg magnesium;
11 gm saturated fatty acids;
.5 gm linoleic acid;
80 gm cholesterol;
B-6, B-12, inositol, E, and copper and other trace minerals.

Undoubtedly America’s all time favorite source of protein, from steak to roast beef to pot roast to hamburger and everywhere in between, beef finds its way onto most tables despite its price. Basically, the various cuts of beef supply about the same nutrients, but usually the older the animal from which the beef came, the more nutritious it will be. The fat supplied by beef is predominantly of the saturated type, but the amount of fat varies according to the cut.
For example, in ground meat, hamburger (to which extra fat may be added during processing) averages up to 30 percent fat, ground beef about 20 to 25 percent, ground chuck about 15 to 20 percent, ground round about 11percent; for other cuts the amount of fat can be judged from how well “marbled” (streaked with fat) the meat is. If you’re worried about cholesterol level, heart problems, atherosclerosis, or overweight, try to stay with the leaner cuts, cut off visible fat (there’s enough inside to provide flavor), and replace beef at some meals with poultry or fish. Beef is an excellent source of the B vitamins, needed for growth and development of all parts of the body, promoting healthy skin, and maintaining energy and normal functions of the body. As a good source of iron and trace  minerals, beef may also aid against anemia and other mineral deficiency diseases. When shopping for beef, look for a bluish-red color; if there is a grayish tinge it indicates that the beef is starting to spoil.