1 serving (250 grams) contains 300 calories, 25.0 grams of protein, 15.0 grams of fat, and 15.0 grams of carbohydrates.
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Nutrition Information
Calories |
283.0 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.2 g | 18% | |
| Saturated Fat | 4.7 g | 23% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 47.2 mg | 15% | |
| Sodium | 566.0 mg | 24% | |
| Total Carbohydrates | 14.2 g | 5% | |
| Dietary Fiber | 2.8 g | 10% | |
| Sugars | 4.7 g | ||
| protein | 23.6 g | 47% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 37.7 mg | 2% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 424.5 mg | 9% | |
* 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
Source of Calories
About Beef stir-fry with bell peppers
Beef stir-fry with bell peppers is a popular dish rooted in Asian cuisines, particularly Chinese and Thai cooking. This dish typically combines tender slices of beef with vibrant bell peppers, garlic, and soy sauce, resulting in a flavorful, high-protein meal. Beef is an excellent source of high-quality protein, iron, and vitamin B12, while bell peppers are rich in vitamin C, vitamin A (as beta-carotene), and dietary fiber. This combination makes beef stir-fry a nutrient-dense choice, providing a blend of essential vitamins, minerals, and macronutrients that support overall health.
Health Benefits
- Rich in protein from beef, which supports muscle repair and growth (20-25g protein per 3 oz serving).
- High in iron, crucial for oxygen transport in the blood and preventing anemia (2.1 mg per 3 oz cooked beef).
- Loaded with vitamin C from bell peppers, enhancing immune function and iron absorption (152 mg per 1 cup of raw bell peppers).
- Provides vitamin B12, essential for red blood cell formation and nerve function (2.4 mcg per 3 oz beef).
- Contains beta-carotene in bell peppers, which converts to vitamin A for vision and skin health.
Dietary Considerations
Selection and Storage
Store cooked beef stir-fry in an airtight container in the refrigerator for up to 3-4 days. Reheat thoroughly before consumption, and avoid freezing to maintain texture and flavor.
Common Questions About Beef stir-fry with bell peppers Nutrition
Is Beef Stir-Fry With Bell Peppers high in protein?
Yes, beef stir-fry with bell peppers is typically high in protein due to the beef used. A 3-ounce serving of beef provides approximately 22-25 grams of protein, which supports muscle repair and growth. The bell peppers add a variety of vitamins, like vitamin C, but contribute minimal protein to the dish.
Can I eat Beef Stir-Fry With Bell Peppers on a keto diet?
Yes, beef stir-fry with bell peppers can be keto-friendly if prepared without high-carb ingredients like sugar-based sauces. Beef and bell peppers are naturally low in carbs; 100 grams of bell peppers contains about 6 grams of carbs, making them suitable for keto diets when eaten in moderation.
What are the health benefits of eating Beef Stir-Fry With Bell Peppers?
This dish offers a mix of nutrients: beef is rich in iron, zinc, and protein, supporting red blood cell production and immune health. Bell peppers are high in vitamin C and antioxidants, which help combat inflammation. However, consuming too much beef can increase saturated fat intake, so moderation is advised.
What is a recommended serving size of Beef Stir-Fry With Bell Peppers?
A typical serving size would be about 1 cup of stir-fry, which usually includes 3-4 ounces of beef and a comparable amount of bell peppers and other vegetables. This serving provides around 250-350 calories, depending on the cooking method and added sauces or oils.
How does Beef Stir-Fry With Bell Peppers compare to chicken stir-fry in terms of nutrition?
Beef stir-fry is higher in iron and zinc than chicken stir-fry, while chicken tends to be lower in calories and saturated fat. For example, a 3-ounce portion of beef has around 7-9 grams of fat, whereas chicken breast has 3-5 grams. Both dishes can be tailored to fit different nutritional preferences using lean cuts or vegetable-heavy preparations.
