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Beef, ground, 85% lean meat to 15 percent fat, patty, cooked, broiled
Food nutritional details
• Carbohydrate Factor: 3.87
• Fat Factor: 9.02
• Protein Factor: 4.27
• Nitrogen to Protein Conversion Factor: 6.25
| Nutrition Facts | ||
|---|---|---|
| Nutrients | Amount Unit |
% DV * |
| Energy, kilojoules | kJ | |
| Calories | Cal | |
| Protein | g | |
| Fat total | g | |
| - Saturated | g | |
| - Trans fat | g | |
| - Cholesterol | mg | |
| Carbs total | g | |
| - Sugars | g | |
| Dietary Fiber | g | |
| Magnesium, Mg | mg | |
| Iron, Fe | mg | |
| * Daily Value (DV) Percentage - recommended intakes of nutrients for adults and children four or more years of age | ||
Nutritional percentage graph
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Complete nutrient break down detailed table for item: 23568 - Beef, ground, 85% lean meat to 15 percent fat, patty, cooked, broiled.
| Nutrient name | Amount Unit |
%DV * |
| Proximates | ||
| ⊕ Ash | g | |
| ⊕ Carbohydrate, by difference | g | |
| ⊕ Energy, food calories | Cal | |
| ⊕ Energy, kilojoules | kJ | |
| ⊕ Fiber, dietary total | g | |
| ⊕ Protein | g | |
| ⊕ Sugars, total | g | |
| ⊕ Total lipid (fat) | g | |
| ⊕ Water | g | |
| Minerals | ||
| Major Minerals | ||
| ⊕ Calcium, Ca | mg | |
| ⊕ Magnesium, Mg | mg | |
| ⊕ Phosphorus, P | mg | |
| ⊕ Potassium, K | mg | |
| ⊕ Sodium, Na | mg | |
| Trace Minerals | ||
| ⊕ Copper, Cu | mg | |
| ⊕ Fluoride, F | µg | |
| ⊕ Iron, Fe | mg | |
| ⊕ Manganese, Mn | mg | |
| ⊕ Selenium, Se | µg | |
| ⊕ Zinc, Zn | mg | |
| Vitamins | ||
| Water Soluble Vitamins | ||
| ⊕ Betaine | mg | |
| ⊕ Choline, total | mg | |
| ⊕ Folate, dietary folate equivalent (DFE) | µg | |
| ⊕ Folate, found in food | µg | |
| ⊕ Folate, total | µg | |
| ⊕ Folic acid | µg | |
| ⊕ Niacin, also called vitamin B3, nicotinic acid | mg | |
| ⊕ Pantothenic acid, known as pantothenate or vitamin B5 | mg | |
| ⊕ Riboflavin, also called vitamin B2 | mg | |
| ⊕ Thiamine (vitamin B1) | mg | |
| ⊕ Vitamin B-12, added | µg | |
| ⊕ Vitamin B-12, also called cobalamin | µg | |
| ⊕ Vitamin B6 | mg | |
| ⊕ Vitamin C, total ascorbic acid | mg | |
| Fat Soluble Vitamins | ||
| ⊕ Carotene, alpha (α-carotene) | µg | |
| ⊕ Carotene, beta (β-carotene) | µg | |
| ⊕ Cryptoxanthin, beta (β-cryptoxanthin) | µg | |
| ⊕ Dihydro |
µg | |
| ⊕ Lutein + zeaxanthin (important nutrients) | µg | |
| ⊕ Lycopene | µg | |
| ⊕ Retinol | µg | |
| ⊕ Vitamin A, IU | IU | |
| ⊕ Vitamin A, RAE | µg | |
| ⊕ Vitamin D | IU | |
| ⊕ Vitamin D (D2 + D3) | µg | |
| ⊕ Vitamin D3 (cholecalciferol) | µg | |
| ⊕ Vitamin E (alpha-tocopherol) | mg | |
| ⊕ Vitamin E, added | mg | |
| ⊕ Vitamin K (phylloquinone) | µg | |
| Lipids (plus Fatty Acids) | ||
| ⊕ 10:0 decanoic, capric fatty acid | g | |
| ⊕ 12:0 dodecanoic, lauric fatty acid | g | |
| ⊕ 14:0 tetradecanoic, myristic, common saturated fatty acid | g | |
| ⊕ 14:1 tetradecenoic, myristoleic omega-5 fatty acid | g | |
| ⊕ 15:0 pentadecanoic fatty acid | g | |
| ⊕ 15:1 pentadecenoic | g | |
| ⊕ 16:0 hexadecanoic, palmitic fatty acid | g | |
| ⊕ 16:1 undifferentiated, hexadecenoic, palmitoleic | g | |
| ⊕ 17:0 heptadecanoic, margaric fatty acid | g | |
| ⊕ 17:1 heptadecenoic | g | |
| ⊕ 18:0 octadecanoic, stearic fatty acid | g | |
| ⊕ 18:1 trans | g | |
| ⊕ 18:1 undifferentiated, octadecenoic, oleic | g | |
| ⊕ 18:2 undifferentiated, octadecadienoic, linoleic | g | |
| ⊕ 18:3 Omega−6 GLA (ω-6, n-6) cis, cis, cis gamma-linolenic acid | g | |
| ⊕ 18:3 undifferentiated, octadecatrienoic, linolenic | g | |
| ⊕ 18:3 ω-3, n-3 cis, cis, cis, alpha-linolenic acid (ALA) | g | |
| ⊕ 18:4 octadecatetraenoic, parinaric | g | |
| ⊕ 20:0 eicosanoic, arachidic fatty acid | g | |
| ⊕ 20:1 eicosenoic, gadoleic | g | |
| ⊕ 20:2 ω-6, n-6 cis, cis, eicosadienoic | g | |
| ⊕ 20:3 undifferentiated, eicosatrienoic | g | |
| ⊕ 20:4 undifferentiated, eicosatetraenoic, arachidonic | g | |
| ⊕ 20:5 Omega−3 EPA (ω-3, n-3) eicosapentaenoic acid, timnodonic | g | |
| ⊕ 22:0 docosanoic, behenic fatty acid | g | |
| ⊕ 22:1 undifferentiated, docosenoic, erucic | g | |
| ⊕ 22:5 ω-3, n-3 docosapentaenoic (DPA), clupanodonic | g | |
| ⊕ 22:6 Omega−3 DHA (ω-3, n-3) docosahexaenoic | g | |
| ⊕ 4:0 butanoic, butyric fatty acid | g | |
| ⊕ 6:0 hexanoic, caproic fatty acid | g | |
| ⊕ 8:0 octanoic, caprylic fatty acid | g | |
| ⊕ Cholesterol | mg | |
| ⊕ Fatty acids, total monounsaturated | g | |
| ⊕ Fatty acids, total polyunsaturated (PUFAs) | g | |
| ⊕ Fatty acids, total saturated | g | |
| ⊕ Fatty acids, total trans | g | |
| ⊕ Fatty acids, total trans-monoenoic | g | |
| Amino Acids | ||
| Essential Amino Acids (indispensable) | ||
| ⊕ Histidine (His or H) α-amino acid | g | |
| ⊕ Isoleucine (Ile or I) α-amino acid | g | |
| ⊕ Leucine (Leu or L) α-amino acid | g | |
| ⊕ Lysine (Lys or K) α-amino acid | g | |
| ⊕ Methionine (Met or M) α-amino acid | g | |
| ⊕ Phenylalanine (Phe or F) α-amino acid | g | |
| ⊕ Threonine (Thr or T) α-amino acid | g | |
| ⊕ Tryptophan (Trp) standard amino acid | g | |
| ⊕ Valine (Val or V) α-amino acid | g | |
| Non-essential Amino Acids (dispensable) | ||
| ⊕ Alanine, Ala or A, α-amino acid | g | |
| ⊕ Arginine, Arg or R, α-amino acid | g | |
| ⊕ Aspartic acid, D-AA, Asp, or D, α-amino acid | g | |
| ⊕ Cystine | g | |
| ⊕ Glutamic acid, Glu or E, proteinogenic amino acid | g | |
| ⊕ Glycine, Gly or G, proteinogenic amino acid, not chiral | g | |
| ⊕ Hydroxyproline, HYP, non-proteinogenic amino acid | g | |
| ⊕ Proline, Pro or P, α-amino acid | g | |
| ⊕ Serine, Ser or S, proteinogenic amino acid | g | |
| ⊕ Tyrosine, Tyr or Y | g | |
| Other | ||
| ⊕ Alcohol, ethyl, EtOH or Et, pure, 2-carbon | g | |
| ⊕ Caffeine | mg | |
| ⊕ Theobromine (formerly Xantheose) | mg | |
⊕ - extra details about the nutrient.
* Daily Value (DV) - The daily value, is a guide for percentage of a nutrient, that is obtained from a serving of the food, most often based on a 2000 calorie diet. This information represents recommended dietary intakes of nutrients for adults and children from four (4) years and above and suggests the levels of intake of essential nutrients that sufficiently meet the nutritional requirements of healthy individuals. It is also referred to as RDI (Recommended Daily Intake) or nutritional RDA (Recommended Daily Allowance) or in some cases only as AI (Adequate Intake) average.
| Factor | Food Description |
|---|---|
| A0150 | MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) |
| A1283 | 1300 BEEF PRODUCTS (USDA SR) |
| B1161 | CATTLE |
| C0243 | SKELETAL MEAT PART, WITH BONE OR SHELL |
| E0136 | DISINTEGRATED OR GROUND |
| F0014 | FULLY HEAT-TREATED |
| G0006 | BROILED OR GRILLED |
| H0003 | NO TREATMENT APPLIED |
| J0001 | PRESERVATION METHOD NOT KNOWN |
| K0003 | NO PACKING MEDIUM USED |
| M0001 | CONTAINER OR WRAPPING NOT KNOWN |
| N0001 | FOOD CONTACT SURFACE NOT KNOWN |
| P0024 | HUMAN FOOD, NO AGE SPECIFICATION |
| R0001 | GEOGRAPHIC PLACE OR REGION NOT KNOWN |
Factors and foods descriptions to further assist with nutrition explanation. For more educational information on describing food contents visit langual.org by LanguaL which can provide extra information for nutritionists and food producers to create product labels.
Calories chart and nutrition facts knowledge label - information according the product's unit-quantity variations ...
Break down to a single nutrient element
The detailed table of nutrients composition above for Beef, ground, 85% lean meat to 15 percent fat, patty, cooked, broiled is broken down into macro-nutrients (dietary elements) and micro-nutrients, which are source of nourishment essential for human body growth and maintenance. All nutrient's and non-nutrients (e.i. fiber, water) values are measured in following units and their symbols:
- grams - g
- milligrams - mg
- micrograms - µg or mcg or ug
- International Unit - IU (volume or mass measurements for substance amounts)
- kilocalorie or calorie - kcal or Cal (dietary or nutritionist's calorie or kilo-calorie, energy unit, in nutrition science this large Cal and kcal are equal in numbers or quantity sense)
- kilojoules - kJ (energy from food intake)
See facts on nutritional information for different kinds of quality foods. Nutritionists can search among 8,500 different kinds of foods and study values of their specific nutrients with the choice of having the results listed either in ascending or descending order. Suitable for education in nutrition, culinary arts and healthy eating facts and habits.