Ground Beef (80/20)
Evidence-based nutritional information, health benefits, and longevity research for ground beef (80/20). Serving size: 100g (about 3/4 cup cooked)
Complete Nutritional Profile
Per 100g (about 3/4 cup cooked)
Health Benefits
Evidence-based health benefits of ground beef (80/20)
Excellent source of complete protein (26g per 100g)
Very high in bioavailable heme iron for oxygen transport
Exceptional zinc content (6.3mg) for immune function
Rich in vitamin B12 for nerve health and red blood cells
Provides creatine for muscle and cognitive function
1 cup cooked ground beef contains approximately 32-35g protein
Longevity & Healthspan Research
Latest scientific evidence on ground beef (80/20) and healthy aging
How to Use Ground Beef (80/20)
Limit to 1-2 servings per week (100-150g cooked). Choose 90/10 or 93/7 lean beef when possible. One pound raw (454g) yields ~340g cooked, containing ~88g protein.
- Drain fat after cooking to reduce saturated fat
- 90/10 or 93/7 ground beef is leaner alternative
- Avoid charring which creates carcinogenic compounds
- Mix with beans or lentils to reduce meat content while maintaining protein
Heme iron from beef is 15-35% absorbed vs 2-20% for plant iron. Highest bioavailability of B12 among foods.
- Pair with cruciferous vegetables for cancer-protective compounds
- Combine with legumes to reduce meat content
- Add to dishes with plenty of vegetables for balanced nutrition
- Red meat allergy (rare)
- Limit intake with cardiovascular disease
- Higher saturated fat - choose leaner cuts or grass-fed when possible
- Cook to 160°F internal for food safety