1 serving (100 grams) contains 250 calories, 27.0 grams of protein, 15.0 grams of fat, and 0.0 grams of carbohydrates.
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Nutrition Information
Calories |
595.2 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 45% | |
| Saturated Fat | 14.3 g | 71% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 190.5 mg | 63% | |
| Sodium | 166.7 mg | 7% | |
| Total Carbohydrates | 0 g | 0% | |
| Dietary Fiber | 0 g | 0% | |
| Sugars | 0 g | ||
| protein | 64.3 g | 128% | |
| Vitamin D | 47.6 mcg | 238% | |
| Calcium | 47.6 mg | 3% | |
| 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
Source of Calories
About Meat grilled
Meat grilled is a cooking preparation method often associated with cuisines worldwide, including American barbecue, Korean barbecue, and Mediterranean-style grilling. Commonly used proteins include beef, chicken, pork, lamb, and seafood, which are seasoned or marinated before being cooked over an open flame or hot grill. Grilling enhances natural flavors while minimizing added fats, making it a popular choice for health-conscious individuals. It is a source of essential nutrients such as protein, iron, and B vitamins, which support muscle growth and energy. However, grilling can produce compounds such as heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) if cooked at very high temperatures or burned, which may pose health risks. Pairing grilled meat with fresh vegetables, whole grains, and mindful cooking techniques such as indirect heat can help maximize its nutritional benefits while reducing potential drawbacks.
