Compare the same raw weight
The reference table lists raw 95/5, 90/10, 85/15 and 70/30 beef separately per 100 g. The answer range spans all four records and 100–150 g raw portions. Each nutrient’s minimum and maximum are taken independently, so the range is an envelope across scenarios.
Raw grams do not become cooked grams
Cooking changes water and may drain fat. These raw values cannot describe 100 g cooked beef. Use a matched cooked USDA record for cooked-weight logging; do not multiply a cooked weight by a raw per-100-g density.
Choose the lean/fat label first
A leaner and a fattier package can differ substantially even at identical raw weight. Match the stated ratio, weigh the edible raw portion and scale that one row. Salt, oil, sauces and other meats require separate inputs.
USDA inputs and portion assumptions
Each row uses the stated edible ingredient grams. Rows below apply to the answer-box serving. Endpoints sum unrounded USDA amounts, then round once. A row with alternative records uses the minimum and maximum for each nutrient independently.
| Ingredient, grams and USDA source | Calories (kcal) | Protein (g) | Carbohydrate (g) | Fat (g) | Sodium (mg) |
|---|---|---|---|---|---|
| Raw ground beef: 95/5, 90/10, 85/15 or 70/30100–150 g edible inputBeef, ground, 95% lean meat / 5% fat, raw · FDC 171790Beef, ground, 90% lean meat / 10% fat, raw · FDC 174030Beef, ground, 85% lean meat / 15% fat, raw (Includes foods for USDA's Food Distribution Program) · FDC 171796Beef, ground, 70% lean meat / 30% fat, raw · FDC 168652 | 137–498 kcal | 14.4–32.1 g | 0 g | 5–45 g | 66–99 mg |
Estimated nutrient ranges
- Calories
- 137–498 kcal
- Protein
- 14.4–32.1 g
- Carbohydrate
- 0 g
- Fat
- 5–45 g
- Sodium
- 66–99 mg
Formula for every ingredient and nutrient: USDA per-100-g amount × edible grams ÷ 100. Add first, then round with decimal half-up: whole kcal; at most one decimal for g and mg, with trailing zeroes removed. Small displayed amounts may round to zero.
Separate USDA references per 100 g
Keep each preparation state and lean/fat ratio separate. These reference rows are alternatives, not ingredients to add together.
| Record and preparation | Calories (kcal) | Protein (g) | Carbohydrate (g) | Fat (g) | Sodium (mg) |
|---|---|---|---|---|---|
| Beef, ground, 95% lean meat / 5% fat, raw · FDC 171790 | 137 kcal | 21.4 g | 0 g | 5 g | 66 mg |
| Beef, ground, 90% lean meat / 10% fat, raw · FDC 174030 | 176 kcal | 20 g | 0 g | 10 g | 66 mg |
| Beef, ground, 85% lean meat / 15% fat, raw (Includes foods for USDA's Food Distribution Program) · FDC 171796 | 215 kcal | 18.6 g | 0 g | 15 g | 66 mg |
| Beef, ground, 70% lean meat / 30% fat, raw · FDC 168652 | 332 kcal | 14.4 g | 0 g | 30 g | 66 mg |
Common questions
What is the nutrition of minced meat?
137–498 kcal per assumed 100–150 g raw beef serving. Here “minced meat nutrition” means raw ground beef. Minced meat can also mean pork, lamb or a mixture, so those foods need their own records. The model spans four specified beef lean/fat ratios.
Is this official nutrition data for the finished food?
No. USDA supplies generic ingredient records. The finished-food range is our estimate under the stated portions and recipe assumptions, not a brand or restaurant label. Actual food can fall outside it.
How do I adjust the serving?
Use each matching USDA record’s per-100-g amount × edible grams ÷ 100, then add the ingredients before rounding. Keep raw and cooked weights matched to their respective records; extra sauces and oils need separate entries.
📚 Sources and limits
- USDA FoodData Central SR Legacy, April 2018 — full-precision records in the component and reference tables. Each source links its FDC ID. All quantities are our scenario assumptions; no third-party calorie totals are used.