1 serving (200 grams) contains 250 calories, 20.0 grams of protein, 12.0 grams of fat, and 15.0 grams of carbohydrates.
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Nutrition Information
Calories |
294.1 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.1 g | 18% | |
| Saturated Fat | 4.7 g | 23% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 58.8 mg | 19% | |
| Sodium | 705.9 mg | 30% | |
| Total Carbohydrates | 17.6 g | 6% | |
| Dietary Fiber | 3.5 g | 12% | |
| Sugars | 5.9 g | ||
| protein | 23.5 g | 47% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 47.1 mg | 3% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 529.4 mg | 11% | |
* 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 Stir-fry with ground meat and vegetables
Stir-fry with ground meat and vegetables is a versatile dish originating from East Asian cuisine, particularly Chinese cooking. Traditionally prepared using a hot wok and minimal oil, this dish combines ground meat such as beef, pork, or chicken with a mix of vegetables like broccoli, bell peppers, carrots, or snap peas. It is often seasoned with garlic, ginger, soy sauce, and sesame oil, offering a balance of protein, fiber, and essential nutrients. The nutritional profile of stir-fry is largely dependent on the ingredients used. Typically, it is rich in lean protein from the meat, dietary fiber from the vegetables, and healthy fats from cooking oils. Stir-fry is also low in carbohydrates if prepared without rice or noodles, making it a nutrient-dense and satiating meal option for various diets.
Health Benefits
- Provides high-quality protein from ground meat, essential for muscle repair and growth.
- Rich in vitamins A and C from vegetables like bell peppers and carrots, supporting immune function and healthy skin.
- Contains antioxidants from garlic and ginger, which may help reduce inflammation and support heart health.
- Offers dietary fiber from vegetables like broccoli and snap peas, aiding digestion and promoting satiety.
- Includes healthy fats from sesame oil, contributing to better absorption of fat-soluble vitamins.
Dietary Considerations
Selection and Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly in a skillet or microwave before serving.
Common Questions About Stir-fry with ground meat and vegetables Nutrition
Is Stir-Fry With Ground Meat And Vegetables high in protein?
Yes, stir-fry with ground meat and vegetables is typically high in protein, especially if you use lean ground meat like chicken, turkey, or beef. Depending on the type of meat and serving size, it can contain 20-30 grams of protein per cup, making it a great option for muscle building and satiety.
Can I eat Stir-Fry With Ground Meat And Vegetables on a keto diet?
Yes, stir-fry with ground meat and vegetables can be keto-friendly if you use low-carb vegetables like zucchini, spinach, broccoli, or bell peppers and avoid sugary sauces. Opt for seasonings like garlic, ginger, and soy sauce or use coconut aminos to stay within keto macros.
What are the health benefits of Stir-Fry With Ground Meat And Vegetables?
Stir-fry with ground meat and vegetables offers numerous health benefits, including a high protein content that promotes muscle repair and satiety, and nutrient-rich vegetables that provide vitamins (like A, C, and K) and fiber. However, be cautious of added sauces, which may contain excess sugar or sodium.
How much Stir-Fry With Ground Meat And Vegetables should I eat per serving?
A typical serving size for stir-fry is about 1 to 1.5 cups, depending on your calorie needs. This portion contains approximately 250-400 calories, depending on the type and quantity of meat and vegetables you use, and whether any high-calorie sauces or oils are added.
How does Stir-Fry With Ground Meat And Vegetables compare to similar dishes like stir-fry with tofu?
Stir-fry with ground meat tends to be higher in protein and iron compared to tofu-based stir-fry, while tofu offers a plant-based alternative that is lower in saturated fat. Both can be nutrient-dense, but the choice depends on dietary preferences or restrictions like vegetarianism or veganism.
