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The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture sources.Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1]
Beef, cooked - 16.9 to 40.6 high scores: braised eye-of-round steak 40.62; broiled t-bone steak (porterhouse) 32.11 average scores: baked lean (ground beef) 24.47
In many countries, food laws define specific categories of ground beef and what they can contain. For example, in the United States, beef fat may be added to hamburger but not to ground beef if the meat is ground and packaged at a USDA-inspected plant. [note 1] In the U.S., a maximum of 30% fat by weight is allowed in either hamburger or ground ...
Trans fat contents in various foods, ranked in g per 100 g [50] Food type Trans fat content shortenings 10–33 margarine, stick 6.2–16.8 [51] butter 2–7 whole milk 0.07–0.1 breads/cake products 0.1–10 cookies and crackers 1–8 tortilla chips 5.8 [51] cake frostings, sweets 0.1–7 animal fat 0–5 [52] ground beef 1
Protein (100 g) Salami: 13.0 Pork sausages (grilled) 13.3 Ground beef: 23.1 Roast chicken: 24.8 Grilled lean, back bacon 25.3 Roast turkey 25.0 Accompaniments
Trans fat contents in various natural and traditionally processed foods, in g per 100 g [142] Food type Trans fat content butter 2 to 7 g whole milk 0.07 to 0.1 g animal fat 0 to 5 g [140] ground beef 1 g
Ground meat in sausage making Ground beef in an industrial grinder. Ground meat, called mince or minced meat outside North America, is meat finely chopped by a meat grinder or a chopping knife. A common type of ground meat is ground beef, but many other types of meats are prepared in a similar fashion, including pork, veal, lamb, goat meat, and ...
A 2021 umbrella review reported an increase of 11–51% risk of multiple cancer per 100g/d increment of red meat, and an increase of 8-72% risk of multiple cancer per 50g/d increment of processed meat. [29] A 2022 study challenged the dose-response relationship using a newly developed burden of proof risk function (BPRF).