Minced Beef Nutrition Benefits and Facts

Nutritional summary

Minced beef provides high-quality protein containing all essential amino acids (the building blocks of protein the body cannot make itself) in a form that is readily available and easily absorbed .
Red meats like beef are significant sources of essential minerals, specifically providing iron and zinc with higher bioavailability (the degree to which the body can absorb and use a nutrient) than plant-based sources .
The relationship between food sources of saturated fat, such as beef, and the risk of cardiovascular disease remains a primary focus of major systematic reviews used to establish national dietary guidelines .
Early research indicates that certain animal products, including minced beef, may contain lipopolysaccharides (endotoxins derived from microbes) that are resistant to standard boiling temperatures, though the health implications of these concentrations are still being studied .

Interesting fact

The term 'hamburger' originated from the 19th-century practice of mincing low-quality beef from German cattle to mimic the tender texture of high-end steaks from Hamburg.

Standout nutrients

SUPER

SOURCE

Zinc

GREAT

SOURCE

Vitamin B12

ELITE

SOURCE

Niacin

ACE

SOURCE

Vitamin B6

184

kcal per 100g

Protein19.7g

Fat11.9g

Fat breakdown

Polyunsat0.42g

Monounsat5.58g

Saturated4.74g

Trans0.39g

Seasonality

Not available

Diet

Gluten FreeDairy FreeKetoPaleo

Sustainability

Heavier footprint

Beef production is a primary driver of agricultural greenhouse gas emissions and land use.

Confidencehigh

Storage

Refrigerate

1–2 days

Store at the bottom of the fridge to prevent cross-contamination.

Freeze

3–6 months

Best quality if used within 4 months.

Flavour

Data & Sources

Harmonized from 4 validated sources

French Food Database

1 contributing source food

Swiss Food Database

1 contributing source food

McCance & Widdowson

2 contributing source foods

USDA

USDA FoodData Central

1 contributing source food

Claim citations

Food sources of saturated fat and cardiovascular disease: A systematic review

[1]nesr.usda.gov

Dietary consumption of beef and red meat: a scoping review ... - PMC

[5]pmc.ncbi.nlm.nih.gov

[PDF] Scientific Report of the 2015 Dietary Guidelines Advisory Committee

[6]ods.od.nih.gov

The Impacts of Animal-Based Diets in Cardiovascular Disease Development: A Cellular and Physiological Overview - PMC

[11]pmc.ncbi.nlm.nih.gov

1. EXPOSURE DATA - Red Meat and Processed Meat - NCBI Bookshelf

[12]www.ncbi.nlm.nih.govncbi.nlm.nih.gov

Coverage

Nutrients

FoodCompass

45.4

Version

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