Beef, ground, 85% lean meat / 15% fat, patty, cooked, broiled
Per 100 g, Beef, ground, 85% lean meat / 15% fat, patty, cooked, broiled provides 250 kcal, making it an energy-dense food. It contains 25.9 g of protein, 0 g of carbohydrate and 15.4 g of fat, with 0 g of dietary fibre. Per 100 g it is an excellent source of protein.
Full nutrition facts per 100 g
| Nutrient | Amount | %DV* |
|---|---|---|
| Protein | 25.9 g | 52% |
| Total fat | 15.4 g | 20% |
| Saturated fat | 5.9 g | 30% |
| Carbohydrates | 0 g | 0% |
| Fibre | 0 g | 0% |
| Sodium | 72 mg | 3% |
| Potassium | 318 mg | 7% |
| Calcium | 18 mg | 1% |
| Iron | 2.6 mg | 14% |
| Magnesium | 21 mg | 5% |
| Vitamin C | 0 mg | 0% |
| Vitamin A | 3 µg | 0% |
| Cholesterol | 88 mg | 29% |
* Percent Daily Values are based on a 2,000-calorie reference diet (FDA). Your needs may differ.
About Beef
An 85% lean ground beef patty, broiled until cooked through, is the workhorse of burgers, meatballs and simple weeknight mince dishes. At 250 kcal per 100 g, with 25.9 g of protein and 15.4 g of fat (5.9 g saturated), it sits between the leanest cuts and richer, fattier grinds, giving enough juiciness for flavour without being excessive. It also supplies a useful 2.6 mg of iron and 21 mg of magnesium per 100 g, plus 318 mg of potassium, making it a solid source of the minerals that plant foods often lack.
Mainstream nutrition guidance generally treats moderate portions of red meat as fine within a varied diet, while suggesting it needn't dominate every meal, partly because of its saturated fat and the 88 mg of cholesterol per 100 g. A practical approach is to weigh a portion after cooking rather than guess, since it's easy to serve more than the standard 100–150 g reference amount. Pairing it with vegetables or salad also helps round out a meal that's otherwise light on fibre.