Meat, ground, NFS
Common food
Photo: Wikipedia
Ground meat, NFS (Not Further Specified) is a versatile staple, typically beef, pork, or a blend, with a rich, savory flavor and a tender, crumbly texture when cooked. Nutritionally, it's a powerhouse of complete protein and provides essential fats, with virtually no carbohydrates. Its high protein content makes it a foundational ingredient for building satisfying meals.
Calorie split: 40% protein · 0% carbs · 60% fat
↓ Full nutrition💚 Why it's loved
People love ground meat for its deep umami flavor and incredible adaptability, forming the hearty backbone of everything from tacos to meatloaf. It's a comforting, familiar ingredient that can be seasoned and prepared in endless ways to suit any cuisine.
⚠️ Watch-outs & how to enjoy it better
The primary concern is its saturated fat content, which should be moderated in a heart-healthy diet. To counteract this, choose leaner grinds (90/10 or higher), drain excess fat after cooking, and balance meals with plenty of fiber-rich vegetables and whole grains.
Key benefits
- Excellent source of complete protein for muscle maintenance.
- Provides essential B vitamins like B12 and niacin.
- Rich in minerals like iron, zinc, and selenium.
- Highly versatile base for countless global dishes.
- Can be a satisfying, low-carb meal component.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The term 'NFS' is a USDA database designation meaning 'Not Further Specified,' acknowledging that the exact animal source, fat percentage, and cut used can vary widely in commercial ground meat products.
Full nutrition (USDA data · scales with serving)
| Water | 56.1 g |
| Energy | 262 kcal |
| Protein | 25.6 g |
| Total lipid (fat) | 17.0 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 24.0 mg |
| Iron, Fe | 2.4 mg |
| Magnesium, Mg | 20.0 mg |
| Phosphorus, P | 194 mg |
| Potassium, K | 304 mg |
| Sodium, Na | 382 mg |
| Zinc, Zn | 6.0 mg |
| Copper, Cu | 0.08 mg |
| Selenium, Se | 22.4 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.06 mg |
| Riboflavin | 0.19 mg |
| Niacin | 5.2 mg |
| Vitamin B-6 | 0.37 mg |
| Folate, total | 10.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 10.0 ug |
| Folate, DFE | 10.0 ug |
| Choline, total | 80.5 mg |
| Vitamin B-12 | 2.6 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 |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.14 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 1.6 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 6.5 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 | 0.47 g |
| SFA 16:0 | 3.7 g |
| SFA 18:0 | 2.0 g |
| Fatty acids, total monounsaturated | 7.6 g |
| MUFA 16:1 | 0.61 g |
| MUFA 18:1 | 6.6 g |
| MUFA 20:1 | 0.06 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.62 g |
| PUFA 18:2 | 0.49 g |
| PUFA 18:3 | 0.06 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 |
| Cholesterol | 88.0 mg |
Amino acid profile (per 100g)
Estimated from Chicken, broilers or fryers, light meat, meat and skin, raw — USDA does not publish this profile for Meat.
| Tryptophan | 0.23 g |
| Threonine | 0.84 g |
| Isoleucine | 1.0 g |
| Leucine | 1.5 g |
| Lysine | 1.7 g |
| Methionine | 0.54 g |
| Cystine | 0.27 g |
| Phenylalanine | 0.79 g |
| Tyrosine | 0.66 g |
| Valine | 0.98 g |
| Arginine | 1.3 g |
| Histidine | 0.60 g |
| Alanine | 1.2 g |
| Aspartic acid | 1.8 g |
| Glutamic acid | 3.0 g |
| Glycine | 1.3 g |
| Proline | 0.97 g |
| Serine | 0.71 g |
FAQ
What does 'NFS' mean for ground meat?
NFS stands for 'Not Further Specified.' It's a USDA category indicating the product isn't detailed beyond being ground meat, so the specific animal (beef, pork, etc.), fat ratio, and cuts used are not defined on the label.
How can I reduce the fat when cooking ground meat?
Choose a leaner grind (like 90% lean/10% fat), brown it in a skillet, then drain the rendered fat in a colander. Rinsing briefly with hot water can remove additional surface fat, though it may slightly reduce flavor.
Is ground meat a good source of iron?
Yes, ground meat, especially from red meat, provides heme iron, which is more easily absorbed by the body than the non-heme iron found in plants. Pairing it with vitamin C-rich foods (like bell peppers or tomatoes) can further enhance absorption.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.62 kcal/g · 39% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 1.26 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.