Honey Garlic Beef
Source of Calories
Nutrition Facts
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Total Carbohydrates | 107.9 g | 39% |
| Net Carbohydrates | 106.37 g | 43% |
| Sugars | 99.39 g | 284% |
| Added Sugars | 98.52 g | 197% |
| Dietary Fiber | 1.53 g | 5% |
| Protein | 103.7 g | 207% |
| Total Fat | 77.79 g | 100% |
| Saturated Fat | 28.67 g | 143% |
| Monounsaturated Fat | 29.46 g | - |
| Polyunsaturated Fat | 8.53 g | - |
| Trans Fat | 3.75 g | 100% |
| Cholesterol | 310 mg | 103% |
| Vitamins | ||
| Vitamin A | 7.51 mcg | 1% |
| Vitamin C | 6.73 mg | 7% |
| Vitamin D | 0 mcg | 0% |
| Minerals | ||
| Sodium | 3851.82 mg | 167% |
| Potassium | 1903.7 mg | 41% |
| Calcium | 116.93 mg | 9% |
| Magnesium | 154.13 mg | 37% |
| Iron | 11.8 mg | 66% |
| Zinc | 23.78 mg | 216% |
% DV refers to how much a single serving of an individually packaged food or supplement contributes nutritionally to your daily diet, based on a 2,000-calorie-a-day diet. Generally, having 5% DV or less of a nutrient per serving is considered low, and 20% DV or more of a nutrient per serving is considered high.
Fat Composition
The suggested total fat consumption should be limited to 30% of total energy intake or less. The type of fat consumed should primarily be unsaturated fatty acids, with no more than 10% of total energy intake coming from saturated fatty acids (about 200 calories on a 2000-calorie diet) and no more than 1% of total energy intake coming from trans-fatty acids.
Vitamin Coverage
Vitamin A
0.8%
Vitamin C
7%
Vitamin D
0%
Vitamin E
14%
Vitamin K
32%
Vitamin B1
24%
Vitamin B2
73%
Vitamin B3
162%
Vitamin B5
64%
Vitamin B6
119%
Vitamin B7
-
Vitamin B9
10%
Vitamin B12
410%
There are 13 essential vitamins required for the body to work properly, which are categorised into two categories: fat-soluble and water-soluble vitamins. Vitamins have a Recommended Dietary Allowance (RDA), provided by the Dietary Reference Intakes (DRIs), which vary by age and sex. The %DV indicates how much one serving contributes to the average recommended daily intake.
Mineral Coverage
Calcium
9%
Iron
66%
Magnesium
37%
Phosphorus
81%
Potassium
41%
Sodium
167%
Zinc
216%
Copper
47%
Manganese
42%
Selenium
134%
Minerals are micronutrients, of which 13 of them are essential to the human body. The Recommended Dietary Allowance includes Calcium (1,300 mg/d), Phosphorus (1,250 mg/d), Potassium (4,700 mg/d), Sodium (2,300 mg/d), Chloride (1,500 mg/d), Magnesium (420 mg/d), Iron (18 mg/d), Zinc (11 mg/d), Copper (0.9 mg/d), Selenium (55 mcg/d), Molybdenum (45 mcg/d), Manganese (2.3 mg/d) and Iodine (150 mcg/d).
Protein Quality
Leucine
13%
Isoleucine
17%
Valine
15%
Lysine
10%
Tryptophan
21%
Threonine
14%
Phenylalanine
22%
Methionine
11%
Histidine
12%
Guidelines recommend a serving of protein with each meal and 1.2-1.6 g of protein per kg of body weight per day.
The data provided by eato.health is for informational purposes only and should not be considered medical advice. Please consult your physician before beginning any diet or nutrition plan.
About
How Long to Burn Off 1535 Calories?
*Based on this person: 25-year-old female, 5'7", 144 lbs
Swimming
3 h 45 min
Jogging
3 h 14 min
Cycling
3 h 19 min
Walking
6 h 1 min
The data provided by eato.health is for informational purposes only and should not be considered medical advice. Please consult your physician before beginning any diet or nutrition plan.
FAQ
No. One serving has about 384 calories, 27 g carbs, 24.8 g sugar, 19.4 g fat, 7.2 g saturated fat, and about 963 mg sodium, so it is too calorie dense and sugar heavy. It does give about 25.9 g protein, which can help with fullness, but weight loss still depends on maintaining a calorie deficit, and this dish uses up a lot of calories quickly.
No. Although garlic has been studied for body weight and metabolic health, but the evidence is mixed.
No. One serving has about 24.8 g sugar, 24.6 g added sugar, 7.2 g saturated fat, 0.94 g trans fat, 77.5 mg cholesterol, and roughly 963 mg sodium.
📚 Health Research & Evidence About This Food
Beef, a primary component of Honey Garlic Beef, is a source of high-quality protein that supports muscle growth and contributes to satiety, according to PubMed research. While observational evidence from Healthline and WebMD suggests that beef's saturated fat content may be associated with increased cardiovascular disease risk, stronger clinical evidence has not consistently demonstrated a direct link between red meat consumption and cardiovascular disease risk factors.
1. Beef: Nutrition, Benefits, and Downsides
Source: Healthline, 2019
Summary: Beef is a rich source of high-quality protein, iron, and zinc, supporting muscle maintenance, exercise performance, and anemia prevention, but high consumption has been linked to increased risks of heart disease and cancer.
Read More: https://www.healthline.com/nutrition/beef
2. 5 Foods High in Saturated Fats and Why You Should Avoid Them
Source: WebMD
Summary: Beef is categorized as a food high in saturated fat, which can raise LDL cholesterol levels and increase the risk of stroke and heart disease.
Read More: https://www.webmd.com/diet/foods-high-in-saturated-fat
3. Cutting Meat Intake by a Third Could Reduce Rates of Heart Disease - Harvard Health
Source: Harvard Health, 2024
Summary: Beef, as a red meat, contributes to the risk of cardiovascular disease, diabetes, and colon cancer, with research suggesting that reducing its intake by a third could prevent hundreds of thousands of disease cases over a decade.
4. Dairy, Meat, Seafood, and Plant Sources of Saturated Fat - Pubmed
Source: PubMed
Summary: Beef is identified as a source of saturated fat, the health effects of which are suggested to differ based on its food origin, alongside dairy, seafood, and plant sources.
Read More: https://pubmed.ncbi.nlm.nih.gov/37419252/
5. Beef Consumption and Cardiovascular Disease Risk Factors
Source: PubMed
Summary: Beef consumption, while linked to increased cardiovascular disease risk in observational studies, has not shown a clear association with CVD risk factors in randomized controlled trials, according to a systematic review and meta-analysis.
Read More: https://pubmed.ncbi.nlm.nih.gov/39649475/
6. Satiating Properties of Meat-Preparations: Role of Protein Content and Energy Density.
Source: PubMed
Summary: Beef-based preparations, including roast beef, boiled beef, and canned beef in jelly, are being investigated for their effects on satiety and eating behavior, focusing on the roles of protein content and energy density.
Read More: https://pubmed.ncbi.nlm.nih.gov/18689555/
