Beef, ground, 85% lean meat / 15% fat, crumbles, cooked, pan-browned
Whole food · Beef Products
Photo: Wikipedia
This is ground beef cooked to a savory, crumbly texture, where the browning process creates a deep, rich Maillard flavor. It's a protein powerhouse with 27.73g per 100g and zero carbs, making it a staple for low-carb diets. The 15% fat content provides a satisfying juiciness without being overly greasy.
💚 Why it's loved
People love it for its deep, savory umami flavor and the satisfying, hearty texture that anchors a dish. Its incredible versatility makes it a go-to for quick weeknight meals, from tacos to pasta sauce, embodying comfort food across many cultures.
⚠️ Watch-outs & how to enjoy it better
The 15% fat content can be a concern for those monitoring saturated fat intake. To counteract this, you can drain excess fat after browning, choose grass-fed beef for a better fatty acid profile, or mix it with leaner proteins like ground turkey. Also, be mindful of sodium if using pre-seasoned mixes.
Key benefits
- High-quality complete protein source
- Rich in iron and B12 for energy
- Zero carbs and sugar, ideal for keto
- Versatile base for countless meals
- Provides essential amino acids
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'Maillard reaction' that gives browned ground beef its signature flavor is the same chemical process that creates the taste of toast, roasted coffee, and seared steak.
Full nutrition (scales with serving)
| Water | 55.9 g |
| Energy | 256 kcal |
| Energy | 1073 kj |
| Protein | 27.7 g |
| Total lipid (fat) | 15.3 g |
| Ash | 1.2 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 22.0 mg |
| Iron, Fe | 2.9 mg |
| Magnesium, Mg | 25.0 mg |
| Phosphorus, P | 238 mg |
| Potassium, K | 407 mg |
| Sodium, Na | 89.0 mg |
| Zinc, Zn | 6.6 mg |
| Copper, Cu | 0.09 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 21.6 ug |
| Fluoride, F | 22.4 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.04 mg |
| Riboflavin | 0.19 mg |
| Niacin | 6.3 mg |
| Pantothenic acid | 0.81 mg |
| Vitamin B-6 | 0.43 mg |
| Folate, total | 10.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 10.0 ug |
| Folate, DFE | 10.0 ug |
| Choline, total | 91.4 mg |
| Betaine | 12.0 mg |
| Vitamin B-12 | 2.8 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 3.0 ug |
| Retinol | 3.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 9.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.12 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 2.0 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin D3 (cholecalciferol) | 0.00 ug |
| Vitamin K (phylloquinone) | 1.7 ug |
| Vitamin K (Dihydrophylloquinone) | 0.00 ug |
| Fatty acids, total saturated | 5.8 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.41 g |
| SFA 15:0 | 0.07 g |
| SFA 16:0 | 3.2 g |
| SFA 17:0 | 0.16 g |
| SFA 18:0 | 2.0 g |
| SFA 20:0 | 0.01 g |
| Fatty acids, total monounsaturated | 6.6 g |
| MUFA 14:1 | 0.12 g |
| MUFA 16:1 | 0.57 g |
| MUFA 17:1 | 0.15 g |
| MUFA 18:1 | 6.1 g |
| MUFA 20:1 | 0.06 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.48 g |
| PUFA 18:2 | 0.40 g |
| PUFA 18:3 | 0.01 g |
| PUFA 18:3 n-6 c,c,c | 0.01 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.05 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.56 g |
| Fatty acids, total trans-monoenoic | 0.56 g |
| TFA 18:1 t | 0.56 g |
| Cholesterol | 89.0 mg |
| Tryptophan | 0.14 g |
| Threonine | 1.1 g |
| Isoleucine | 1.2 g |
| Leucine | 2.2 g |
| Lysine | 2.3 g |
| Methionine | 0.71 g |
| Cystine | 0.28 g |
| Phenylalanine | 1.1 g |
| Tyrosine | 0.85 g |
| Valine | 1.4 g |
| Arginine | 1.8 g |
| Histidine | 0.90 g |
| Alanine | 1.7 g |
| Aspartic acid | 2.5 g |
| Glutamic acid | 4.2 g |
| Glycine | 1.9 g |
| Proline | 1.4 g |
| Serine | 1.1 g |
| Hydroxyproline | 0.40 g |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
How does the 85/15 lean-to-fat ratio affect cooking?
The 15% fat provides moisture and flavor, making it less likely to dry out compared to leaner grinds. It's ideal for dishes where you want a juicy, rich texture, like burgers or meatballs.
Is this a good choice for a high-protein diet?
Absolutely. With nearly 28g of protein per 100g and zero carbs, it's an excellent way to boost protein intake while keeping carbohydrates minimal.
Can I use this in low-fat recipes?
Yes, but you may need to add moisture. Consider draining the fat after browning and adding a splash of broth, tomato sauce, or diced vegetables to prevent the dish from becoming too dry.
What's the best way to store cooked ground beef?
Store in an airtight container in the refrigerator for 3-4 days, or freeze for up to 3 months. For best quality, let it cool completely before refrigerating.