Meat chunks

Meat

Item Rating: 61/100

1 serving (100 grams) contains 250 calories, 18.0 grams of protein, 20.0 grams of fat, and 0.0 grams of carbohydrates.

Nutrition Information

1 cup (238.1g)

Calories		595.2
% Daily Value*
Total Fat		47.6 g	61%
	Saturated Fat	19.0 g	95%
	Polyunsaturated Fat	0 g
Cholesterol		166.7 mg	55%
Sodium		166.7 mg	7%
Total Carbohydrates		0 g	0%
	Dietary Fiber	0 g	0%
	Sugars	0 g
protein		42.9 g	85%
Vitamin D		23.8 mcg	119%
Calcium		23.8 mg	1%
Iron		6.0 mg	33%
Potassium		714.3 mg	15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Food Attributes

🥓 Keto friendly

🍯 Low sugar

⚠️ Contains trans fat

🧂 Low sodium

🧂 Low salt

🧈 High saturated fat

🥩 High protein

🍞 Low carbs

Source of Calories

Fat: 428 cal (71.4%)

Protein: 171 cal (28.6%)

Carbs: 0 cal (0.0%)

About Meat chunks

Meat chunks refer to small, bite-sized pieces of protein-rich meat, commonly prepared from beef, poultry, pork, lamb, or game meats. This versatile food is featured in many cuisines worldwide, including stews in Western Europe, curries in South Asia, kabobs in the Middle East, and stir-fries in East Asia. Meat chunks are a concentrated source of essential macronutrients, primarily protein, which supports muscle repair and growth. They also contain various micronutrients like iron, zinc, and B vitamins, important for energy production, immune function, and oxygen transport. Their nutrient composition depends on the type of meat selected, with options to cater to lean protein preferences or high-fat content choices for additional flavor and satiety.

Health Benefits

• Excellent source of protein, containing all nine essential amino acids for muscle repair and overall tissue health.
• Rich in heme iron, which is highly bioavailable and helps prevent anemia and support healthy oxygen transport in the bloodstream.
• Contains B vitamins, such as B12 and niacin, which play a crucial role in energy production, brain function, and red blood cell formation.

Dietary Considerations

Allergens: Contains None, unless cross-contamination during processing occurs (e.g., gluten or dairy).

Suitable for: High-protein diets, low-carb diets, ketogenic diets, paleo diets

Not suitable for: Vegetarian diets, vegan diets

Selection and Storage

Store raw meat chunks in the refrigerator at 40°F (4°C) or below and consume within 1-2 days. Alternatively, freeze them at 0°F (-18°C) for longer storage, and thaw safely in the refrigerator.

Common Questions About Meat chunks Nutrition

Are meat chunks high in protein?

Yes, meat chunks are typically high in protein, with approximately 25-30 grams of protein per 100 grams, depending on the type of meat. Protein is essential for muscle repair and overall body function, making it a valuable component of a balanced diet.

Can I eat meat chunks on a keto diet?

Absolutely, meat chunks are ideal for a keto diet as they contain almost no carbohydrates and are rich in protein and fats. They can be included in meals without risking ketosis, provided you avoid breading or sugary marinades.

What are the health benefits of eating meat chunks?

Meat chunks provide essential nutrients such as iron, zinc, and B vitamins like B12, which support energy metabolism, immune health, and red blood cell production. However, lean cuts are recommended to minimize saturated fat intake and potential cardiovascular concerns.

What is a recommended serving size for meat chunks?

A standard serving of meat chunks is typically around 85-100 grams (3-4 ounces), which provides about 150-250 calories depending on the cut and preparation method. This serving size aligns with dietary guidelines for protein intake.

How do meat chunks compare to plant-based protein alternatives?

Meat chunks usually contain complete proteins with all nine essential amino acids, whereas some plant-based options, like beans or lentils, may lack certain amino acids unless combined. Meat chunks also tend to be higher in certain vitamins like B12, which are typically absent in plant-based foods.

Data Sources & Scientific References