Beef
Nutritional information per 100 grams
Nutrition Facts
| Calories | Protein | Fat | Carbs | Sugar | Fiber |
|---|---|---|---|---|---|
| 250 | 26g | 16g | 0g | 0g | 0g |
Highlights
Eating beef can provide various health benefits due to its rich nutritional profile. Here are some potential benefits:
1. **High-Quality Protein**: Beef is an excellent source of high-quality protein, which is essential for muscle growth, repair, and overall tissue health.
2. **Nutrient-Rich**: Beef contains various essential nutrients such as iron, zinc, vitamin B12, vitamin B6, niacin, riboflavin, and phosphorus, which are important for energy production, red blood cell formation, immune function, and overall health.
3. **Iron Source**: Beef is one of the best sources of heme iron, which is more easily absorbed by the body compared to non-heme iron found in plant-based foods. Adequate iron intake is important for preventing anemia and maintaining healthy blood oxygen levels.
4. **Zinc**: Beef is a significant source of zinc, which is essential for immune function, wound healing, DNA synthesis, and proper growth and development.
5. **Vitamin B12**: Beef is one of the best sources of vitamin B12, which is crucial for neurological function, DNA synthesis, and red blood cell formation.
6. **Muscle Maintenance**: The amino acids found in beef protein are important for maintaining and building muscle mass, making it beneficial for athletes and individuals engaging in regular physical activity.
7. **Satiety**: Including beef in meals can help promote feelings of fullness and satiety due to its high protein content, which may aid in weight management by reducing overall calorie intake.
8. **Brain Health**: The omega-3 fatty acids found in grass-fed beef may contribute to brain health and cognitive function.
It's important to note that individual dietary needs and preferences vary, and factors such as the cut of beef, cooking method, and portion size can influence its health effects.
1. **High-Quality Protein**: Beef is an excellent source of high-quality protein, which is essential for muscle growth, repair, and overall tissue health.
2. **Nutrient-Rich**: Beef contains various essential nutrients such as iron, zinc, vitamin B12, vitamin B6, niacin, riboflavin, and phosphorus, which are important for energy production, red blood cell formation, immune function, and overall health.
3. **Iron Source**: Beef is one of the best sources of heme iron, which is more easily absorbed by the body compared to non-heme iron found in plant-based foods. Adequate iron intake is important for preventing anemia and maintaining healthy blood oxygen levels.
4. **Zinc**: Beef is a significant source of zinc, which is essential for immune function, wound healing, DNA synthesis, and proper growth and development.
5. **Vitamin B12**: Beef is one of the best sources of vitamin B12, which is crucial for neurological function, DNA synthesis, and red blood cell formation.
6. **Muscle Maintenance**: The amino acids found in beef protein are important for maintaining and building muscle mass, making it beneficial for athletes and individuals engaging in regular physical activity.
7. **Satiety**: Including beef in meals can help promote feelings of fullness and satiety due to its high protein content, which may aid in weight management by reducing overall calorie intake.
8. **Brain Health**: The omega-3 fatty acids found in grass-fed beef may contribute to brain health and cognitive function.
It's important to note that individual dietary needs and preferences vary, and factors such as the cut of beef, cooking method, and portion size can influence its health effects.
About This Meat
Beef is the meat obtained from cattle, particularly from domesticated cattle such as cows, bulls, and steers. It is one of the most widely consumed meats worldwide and is a significant part of various cuisines and cultures.
Beef is typically classified based on the age of the animal and the specific part of the body from which the meat is obtained. Different cuts of beef vary in tenderness, flavor, and cooking methods. Some common cuts of beef include:
1. **Steak**: Cuts of beef typically taken from the more tender parts of the animal, such as the loin or rib sections. Examples include filet mignon, ribeye, and sirloin steak.
2. **Roast**: Larger cuts of beef suitable for roasting. These cuts are often from the chuck, rib, or round sections of the animal.
3. **Ground Beef**: Beef that has been ground or minced, commonly used in dishes such as hamburgers, meatballs, and meatloaf.
4. **Stew Meat**: Cubed beef suitable for slow cooking in stews, soups, and braises. These cuts are often from tougher parts of the animal, such as the chuck or round.
5. **Brisket**: A flavorful cut of beef from the breast or lower chest area, often used for slow cooking, smoking, or braising.
6. **Short Ribs**: Beef ribs cut from the plate or chuck sections of the animal, often braised or slow-cooked for tenderness.
Beef can vary in color, flavor, and texture depending on factors such as the breed of cattle, their diet, and how the meat is aged and prepared. It is a rich source of protein, essential nutrients such as iron, zinc, and B vitamins.
Beef is typically classified based on the age of the animal and the specific part of the body from which the meat is obtained. Different cuts of beef vary in tenderness, flavor, and cooking methods. Some common cuts of beef include:
1. **Steak**: Cuts of beef typically taken from the more tender parts of the animal, such as the loin or rib sections. Examples include filet mignon, ribeye, and sirloin steak.
2. **Roast**: Larger cuts of beef suitable for roasting. These cuts are often from the chuck, rib, or round sections of the animal.
3. **Ground Beef**: Beef that has been ground or minced, commonly used in dishes such as hamburgers, meatballs, and meatloaf.
4. **Stew Meat**: Cubed beef suitable for slow cooking in stews, soups, and braises. These cuts are often from tougher parts of the animal, such as the chuck or round.
5. **Brisket**: A flavorful cut of beef from the breast or lower chest area, often used for slow cooking, smoking, or braising.
6. **Short Ribs**: Beef ribs cut from the plate or chuck sections of the animal, often braised or slow-cooked for tenderness.
Beef can vary in color, flavor, and texture depending on factors such as the breed of cattle, their diet, and how the meat is aged and prepared. It is a rich source of protein, essential nutrients such as iron, zinc, and B vitamins.
Vitamins & Nutrients
- Cholesterol: 90 milligrams
- Sodium: 60 milligrams
- Potassium: 310 milligrams
- Iron: 2.5 milligrams (14% of the Daily Value)
- Zinc: 5.5 milligrams (50% of the Daily Value)
- Vitamin B12: 2.5 micrograms (104% of the Daily Value)
- Vitamin B6: 0.5 milligrams (25% of the Daily Value)
- Niacin (B3): 6 milligrams (30% of the Daily Value)
- Riboflavin (B2): 0.2 milligrams (13% of the Daily Value)
- Pantothenic Acid (B5): 0.7 milligrams (14% of the Daily Value)
- Thiamin (B1): 0.1 milligrams (7% of the Daily Value)
- Vitamin E: 0.6 milligrams (3% of the Daily Value)
- Vitamin K: 1.5 micrograms (1% of the Daily Value)
- Folate: 8 micrograms (2% of the Daily Value)
- Magnesium: 23 milligrams (6% of the Daily Value)
- Phosphorus: 180 milligrams (18% of the Daily Value)
These values are approximate and can vary based on factors such as the specific cut of beef and cooking method.
- Sodium: 60 milligrams
- Potassium: 310 milligrams
- Iron: 2.5 milligrams (14% of the Daily Value)
- Zinc: 5.5 milligrams (50% of the Daily Value)
- Vitamin B12: 2.5 micrograms (104% of the Daily Value)
- Vitamin B6: 0.5 milligrams (25% of the Daily Value)
- Niacin (B3): 6 milligrams (30% of the Daily Value)
- Riboflavin (B2): 0.2 milligrams (13% of the Daily Value)
- Pantothenic Acid (B5): 0.7 milligrams (14% of the Daily Value)
- Thiamin (B1): 0.1 milligrams (7% of the Daily Value)
- Vitamin E: 0.6 milligrams (3% of the Daily Value)
- Vitamin K: 1.5 micrograms (1% of the Daily Value)
- Folate: 8 micrograms (2% of the Daily Value)
- Magnesium: 23 milligrams (6% of the Daily Value)
- Phosphorus: 180 milligrams (18% of the Daily Value)
These values are approximate and can vary based on factors such as the specific cut of beef and cooking method.
