What vitamins and minerals does ground beef have?
The following vitamins and minerals are abundant in beef:Vitamin B12. Animal-derived foods, such as meat, are the only good dietary sources of vitamin B12, an essential nutrient that is important for blood formation and your brain and nervous system.Zinc. ... Selenium. ... Iron. ... Niacin. ... Vitamin B6. ... Phosphorus.
What are the health benefits of ground beef?
Blood health. Beef is an excellent source of iron. ... Immunity and healing. Beef is a good source of zinc, which the body needs to heal damaged tissue and support a healthy immune system. ... Muscle function. Protein is essential for muscle health.
What is ground beef rich in?
Ground beef contains a number of mineral and vitamins that are beneficial for you. A 3-ounce serving of 85 percent lean ground beef is a rich source of selenium, iron and phosphorus. It provides 32.5 percent, 29.5 percent and 27.6 percent, respectively, of your daily requirements for these minerals.
Why do I feel better after eating beef?
Lean red meat contains B-12 for a healthy nervous system and B-6 for a strong immune system, plus niacin and riboflavin (which promotes healthy skin and eyes). So eating red meat can be an important first step towards promoting the health of the different body systems.
Which ground meat is the healthiest?
Ground beef and turkey are both rich in protein, but fat-free turkey has the fewest calories and most protein, compared with higher fat cuts of turkey ( 6 ). It also has equal or greater amounts of protein than any type of ground beef ( 1 , 3 , 5 ).
Can I eat lean ground beef everyday?
What should you eat if you don't like poultry, fish, or beans — the often-cited heart-healthy sources of protein? One study showed that a diet including daily portions of lean beef can lower LDL cholesterol — as long as the rest of the menu includes fruits, vegetables, and whole grains.
Is lean ground beef good for you?
Lean ground beef, with 95 percent protein and 5 percent fat, contains the most nutrients and the least saturated fat. From a nutritional perspective, this is definitely the best type of ground beef available.
What is the healthiest way to cook ground beef?
Even better, boiling ground beef is a much healthier option compared to frying it in oil. The boiling process helps separate fat from the meat, and it comes out quite lean.
Can I eat ground beef everyday?
Regular consumption of ground beef may affect your joints and kidneys. Whenever you eat animal protein, especially red meat, your uric acid levels can rise. Uric acid buildup in the bloodstream can cause crystals to form in the joints (gout) and combine into uric stones in the kidneys. Both are extremely painful.
Is it healthy to eat hamburger?
It is a good source of protein, iron, phosphorus, and several other nutrients. If you choose to eat your hamburger on a whole grain bun, it may also provide healthy, filling fiber.
Is beef healthier than chicken?
Beef is a little higher in fats and contains more calories, whereas chicken is richer in protein. Thus, chicken is the better option for people on low-calorie or low-fat diets. Both chicken and beef, like most meats, do not contain a notable amount of carbohydrates and have a glycemic index of 0.
What are the nutrients in beef?
The following vitamins and minerals are abundant in beef: 1 Vitamin B12. Animal-derived foods, such as meat, are the only good dietary sources of vitamin B12, an essential nutrient that is important for blood formation and your brain and nervous system. 2 Zinc. Beef is very rich in zinc, a mineral that is important for body growth and maintenance. 3 Selenium. Meat is generally a rich source of selenium, an essential trace element that serves a variety of functions in your body ( 12#N#Trusted Source#N#). 4 Iron. Found in high amounts in beef, meat iron is mostly in the heme form, which is absorbed very efficiently ( 13#N#Trusted Source#N#). 5 Niacin. One of the B vitamins, niacin (vitamin B3) has various important functions in your body. Low niacin intake has been associated with an increased risk of heart disease ( 14#N#Trusted Source#N#). 6 Vitamin B6. A family of B vitamins, vitamin B6 is important for blood formation and energy metabolism. 7 Phosphorus. Widely found in foods, phosphorus intake is generally high in the Western diet. It’s essential for body growth and maintenance.
What is meat made of?
Meat — such as beef — is mainly composed of protein.
What is beef in Bos taurus?
Beef is the meat of cattle ( Bos taurus ).
How much fat is in a 3.5 oz beef?
Here are the nutrition facts for a 3.5-ounce (100-gram) serving of broiled, ground beef with 10% fat content ( 2 ):
What is the best supplement for muscle growth?
Creatine. Abundant in meat, creatine serves as an energy source for muscles. Creatine supplements are commonly taken by bodybuilders and may be beneficial for muscle growth and maintenance ( 15, 16 ).
Which food has the most iron?
Beef is one of the richest dietary sources of iron.
Is beef a mineral?
Zinc. Beef is very rich in zinc, a mineral that is important for body growth and maintenance.
What percentage of ground beef is lean?
People who want less saturated fat and lower calories in their ground beef might choose primarily lean meat. An example of this is ground beef made with 95 percent lean meat and 5 percent fat, 100 grams of which provide: Advertisement. 21.4 grams of protein: 43 percent of the daily value (DV)
How many grams of fat is in a 100 gram serving of ground beef?
Advertisement. The average type of ground beef listed with USDA nutrition information is somewhere between 5 percent and 30 percent fat, with each 100-gram serving supplying: 17.4 grams of protein: 35 percent of the DV. 17.1 grams of fat: 26 percent of the DV (6.8 grams from saturated fat) 288 calories.
How many grams of protein are in a DV?
21.4 grams of protein: 43 percent of the daily value (DV) 5 grams of fat: 8 percent of the DV (almost half of this, or about 2.3 grams, is saturated fat) 137 calories. In contrast, someone on a high-fat diet might choose ground beef with 70 percent lean meat and 30 percent fat, 100 grams of which contain:
Which is the best ground beef?
Lean ground beef, with 95 percent protein and 5 percent fat, contains the most nutrients and the least saturated fat. From a nutritional perspective, this is definitely the best type of ground beef available. However, because it has so little fat, this type of ground beef is easy to overcook and isn't as flavorful as other varieties.
How many calories are in ground beef?
288 calories. Ground beef is also a good source of B vitamins and most minerals, including iron, phosphorus, potassium, selenium and zinc. The amounts of these nutrients vary depending on the content of protein and fat in your ground beef.
Is brisket good for you?
A 2015 study in the Journal of Meat Science also showed that ground beef made from brisket is also better for you than many types of beef. Like Wagyu and Hanwoo, brisket has large amounts of heart-healthy fats and less saturated fat. Advertisement.
What happens if you buy premade ground beef?
When you buy premade ground beef, you may be consuming multiple animals. This practice means that cross-contamination can occur more easily, increasing the likelihood of food-borne illness caused by bacteria like Salmonella, Listeria and Shewanella.
What vitamins are needed for cattle?
Vitamins are classified as either water soluble or fat soluble. Water soluble vitamins include the B complex and vitamin C. Fat soluble vitamins include A, D, E, and K. Rumen bacteria can produce the B complex vitamins and vitamin K in cattle. Vitamin supplementation is generally not as critical as mineral supplementation for beef cattle grazing actively growing forages. However, increased rates of vitamin A and E supplementation may be necessary when feeding dormant pastures or stored forages. For practical purposes, vitamins A and E should receive the most attention when planning cattle vitamin nutritional programs.
What are the minerals that cattle need?
Macrominerals are required in larger quantities (grams per day) than microminerals (milligrams or micrograms per day).#N#Macrominerals required by beef cattle include calcium, magnesium, phosphorus, potassium, sodium, chlorine, and sulfur. Required microminerals include chromium, cobalt, copper, iodine, iron, manganese, molybdenum, nickel, selenium, and zinc. Nutrient requirements of specific mineral elements vary, depending on animal age, weight, stage of production, lactation status, breed, stress, and mineral bioavailability (the degree to which a mineral becomes available to the target tissue after administration) from the diet.#N#Macromineral requirements are typically expressed as a percentage (%) of the total diet, while micromineral requirements are generally expressed as milligrams per kilogram (mg/kg), which is the equivalent of parts per million (ppm). To convert percent to ppm, move the decimal four places to the right (for example 0.2500% = 2500 ppm).
What are the most important minerals in the human body?
Calcium (Ca)#N#Calcium is the most abundant mineral in the body and is involved in many vital body functions, including bone formation and maintenance, development and maintenance of teeth, blood clotting, membrane permeability, muscle contraction, nerve impulse transmission, heart regulation, milk secretion, hormone secretion, and enzyme activation and function.#N#Most calcium supplies in the body are found in the bones and teeth. Bones can supply short-term dietary deficiencies of calcium. However, long-term dietary calcium deficiencies can cause severe production problems. Vitamin D is required for calcium absorption. Diets high in fat can reduce calcium absorption.#N#Calcium deficiency interferes with normal bone growth in young cattle and can cause rickets (weak, soft bones that are easily fractured) and retarded growth and development. In adult cattle, calcium deficiency can cause osteomalacia, a condition characterized by weak and brittle bones. Milk fever, a condition usually associated with dairy cattle, can also occur in beef cattle as a result of calcium deficiency and leads to cows that go down soon after calving. Milk fever is described in detail in the nutritional disorders section of this publication.#N#Forages are generally higher in calcium concentrations than concentrate (grain-based) feedstuffs, with legumes (such as clovers and alfalfa) typically providing higher calcium levels than grasses. Calcium content in forages varies with species, plant part, maturity, quantity of calcium available in the soil for plant uptake, and climate.#N#Cattle can tolerate high concentrations of dietary calcium if other mineral levels are adequate in the diet. Calcium recommendations are expressed in terms of a calcium to phosphorus ratio (Ca:P), where approximately 1.6:1 is ideal, with a range of 1:1 to 4:1 being acceptable.#N#Supplemental calcium sources include calcium carbonate, feed-grade limestone, dicalcium phosphate, defluorinated phosphate, monocalcium phosphate, and calcium sulfate. Feed-grade limestone is approximately 34 percent calcium and is commonly added to beef cattle diets to increase the calcium levels of the diet. Dicalcium phosphate is approximately 22 percent calcium and 19.3 percent phosphorus and is added to beef cattle diets to help balance the calcium to phosphorus ratio. It adds both calcium and phosphorus to the diet.
What causes urinary calculi in cattle?
Affected cattle may experience chronic bladder infection from tissue damage produced by the calculi. In more serious cases, calculi may block the flow of urine, particularly in male animals. The urinary bladder or urethra may rupture from prolonged urinary tract blockage, resulting in release of urine into the surrounding tissues. The collection of urine under the skin or in the abdominal cavity is referred to as “water belly.” Death from toxemia may result within 48 hours of bladder rupture. Signs of urinary calculi include straining to urinate, dribbling urine, blood-tinged urine, and indications of extreme discomfort, such as tail wringing, foot stamping, and kicking at the abdomen. Phosphate urinary calculi form in cattle on high grain diets, while silicate urinary calculi typically develop in cattle on rangeland.#N#Prevention. Strategies to prevent problems with urinary calculi in cattle include lowering urinary phosphorus levels, acidifying the urine, and increasing urine volume. To lower urinary phosphorus levels, avoid diets high in phosphorus. Maintain a dietary calcium- to-phosphorus ratio of 2:1. This ratio is preferred over the previously mentioned 1.6:1 ratio in situations where urinary calculi risk is of concern. Acid-forming salts such as ammonium chloride may be fed to acidify the urine. Ammonium chloride may be fed at a rate of 1.0 to 1.5 ounces per head per day. Urine volume may be increased by feeding salt at 1 to 4 percent of the diet while providing enough water.
What are the symptoms of mineral imbalance in cattle?
Mineral imbalances (toxicities or deficiencies) can trigger nutritional disorders such as grass tetany, urinary calculi, polioencephalomalacia, white muscle disease, and milk fever in cattle. While these disorders can produce dramatic signs in affected cattle, mineral imbalances are often overlooked because only subclinical signs are present.#N#In the NAHMS 1996 survey, relatively few operations (5.2 percent) reported any known mineral deficiencies in the previous five years. However, these percentages likely severely underestimate the true magnitude of mineral deficiencies in cow-calf herds. A 1993 cow-calf study indicated that the extent of marginal and severe deficiency for copper and selenium is much more widespread.#N#In the absence of clinical signs, a mineral imbalance may be suspected if blood and tissue sample analysis or forage and diet mineral analysis suggests a problem. Compare levels of dietary mineral sources with cattle requirements detailed earlier in this publication to identify significant potential mineral imbalance problems. These are not always definitive for identifying mineral imbalances, though. It is important to be alert for “red flags” in animal behavior and appearance to catch a problem early and minimize losses. Veterinarians should be familiar with mineralrelated disorders common in their areas and can assist with prevention and treatment. Reduced cattle performance from mineral imbalances is preventable with a good mineral nutrition program.
What is the role of iron in the body?
Iron is a critical component of hemoglobin and myoglobin, two proteins involved in oxygen transport and use. More than half of the iron in the body is in hemoglobin. This element is also an essential component of several cytochromes and iron-sulfur proteins involved in the electron transport chain. In addition, some enzymes either contain or are activated by iron.#N#Iron toxicity manifests as diarrhea, acidosis (digestive tract disturbance), hypothermia (lower than normal core body temperature), reduced weight gain, and depressed feed intake. Iron depletes copper in cattle and can contribute to copper deficiency if copper supplementation levels are not adjusted to compensate for copper losses. Iron deficiency causes anemia, lethargy, lowered feed intake, reduced weight gain, pale mucous membranes, and shriveling of the raised tissue structures on the tongue. Conditions that cause chronic blood loss, such as severe parasite infestations, can lead to iron deficiency. Evidence suggests iron requirements are higher for young cattle than for mature cattle. Calves raised in confinement exclusively on milk diets are more prone to iron deficiency. Iron sources include forages, cereal grains, oilseed meals, water, and soil ingestion. However, forage iron content varies greatly, and bioavailability of iron from forages is low relative to supplemental sources. Common supplemental sources include ferrous sulfate (iron sulfate), ferrous carbonate (iron carbonate), and ferric oxide (iron oxide or “rust”). Bioavailability rank of these iron sources from most to least available is sulfate, carbonate, and then oxide form. Iron oxide has very little nutritional value. Iron is generally not needed from sources other than those provided by other mineral compounds commonly found in complete mineral supplements.
What is cobalt used for in cattle?
Cobalt functions as a component of vitamin B12 (cobalamin). The microbes of ruminants are able to synthesize vitamin B12 if cobalt is present. Cattle can tolerate approximately 100 times their dietary requirement for cobalt, so cobalt toxicity is not likely unless a mineral supplement formulation error is made. Cobalt toxicity signs include decreased feed intake, reduced weight gain, anemia, emaciation, abnormal increase in the hemoglobin content of red blood cells, and weakness.#N#Young, growing cattle appear to be more sensitive to cobalt deficiency than mature cattle. Initial cobalt deficiency signs are depressed appetite and reduced growth performance or weight loss. In cases of severe cobalt deficiency, cattle display severe unthriftiness, swift weight loss, liver breakdown, and anemia. Cobalt deficiency has also been demonstrated to compromise immune system problems and disruption of microorganism production of propionate (a volatile fatty acid important for glucose production). Legumes are usually higher in cobalt than grasses. Soil pH is a major determinant of cobalt availability in the soil. Cobalt sulfate and cobalt carbonate are examples of supplemental cobalt sources for beef cattle diets. For a mineral supplement with an expected 4-ounce daily intake, the supplement should include 15 ppm cobalt.
What are the vitamins in hamburgers?
Other vitamins found in one serving of hamburger, with amounts ranging from 2 to 3 percent DV, are folate, vitamin E, vitamin K and thiamine.
What is hamburger made of?
Definition. Hamburgers consist of ground meat that is shaped in the form of a round patty, cooked and served on a bun. The classic hamburger is made from ground beef, but any type of ground meat can be used. To adequately compare hamburgers from different sources, this article reports nutrition information for ground beef and turkey patties ...
How many calories are in a turkey burger?
According to the USDA nutrition information, with a few exceptions, ground turkey burgers contain about the same nutrition as a hamburger. The turkey burger has 36 fewer calories, 4.7 fewer g of total fat, and 1.6 g more protein. The two are significantly different in the amount of healthy fat they provide. Turkey burgers contain 200 mg of omega-3 and 2,910 mg of omega-6 fatty acids.
What is the DV of hamburgers?
Even though that's a small amount of selenium, it equals 31 percent of the DV. Hamburgers are a good source of phosphorus (19 percent DV), iron (14 percent DV) and potassium (9 percent DV). Other essential minerals include sodium, copper and magnesium (3 to 5 percent DV).
How many calories are in kale pesto?
This amazing kale pesto is only 210 calories and anti-oxidant rich!
What is Sandi Busch's background?
Sandi Busch received a Bachelor of Arts in psychology , then pursued training in nursing and nutrition. She taught families to plan and prepare special diets, worked as a therapeutic support specialist, and now writes about her favorite topics – nutrition, food, families and parenting – for hospitals and trade magazines.
When was hamburger invented?
The most popular story is that the hamburger was first sold by a Texan at the 1904 St. Louis World Fair. Since then burgers have evolved to include different types of ground meat, but no matter what the ingredients they're a good source of minerals and vitamins.
