Beef mince, lean
BLS 4.0 food: Beef mince, lean, raw (Rind Tatar/Schabefleisch, roh), code U070100 · cross-reference USDA FDC #171790
Per portion (125 g)
144 kcalenergy
27.5 gprotein
0 gfibre
3.8 gfat
0 gcarbohydrate
IARC classifies red meat as probably carcinogenic to humans (Group 2A); plans limit it to at most 1–2 meals a week. WHO
Verified benefits — authorised EU health claims
Beef mince, lean meets the legal condition for these claims (Regulation (EC) No 1924/2006 and (EU) No 432/2012). The numbers show exactly why.
Protein contributes to a growth in muscle mass.
✓ 77 % of energy from protein; condition for "source of protein": at least 12 %.
EUR-LexEU CommissionProtein contributes to the maintenance of muscle mass.
✓ 77 % of energy from protein; condition for "source of protein": at least 12 %.
EUR-LexEU CommissionProtein contributes to the maintenance of normal bones.
✓ 77 % of energy from protein; condition for "source of protein": at least 12 %.
EUR-LexEU CommissionThiamine contributes to normal energy-yielding metabolism.
✓ 0.23 mg per 100 g = 21 % of the EU NRV (1.1 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSThiamine contributes to normal psychological function.
✓ 0.23 mg per 100 g = 21 % of the EU NRV (1.1 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSThiamine contributes to the normal function of the heart.
✓ 0.23 mg per 100 g = 21 % of the EU NRV (1.1 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSShow 37 more authorised claims
Riboflavin contributes to normal energy-yielding metabolism.
✓ 0.26 mg per 100 g = 19 % of the EU NRV (1.4 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSRiboflavin contributes to the maintenance of normal red blood cells.
✓ 0.26 mg per 100 g = 19 % of the EU NRV (1.4 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSRiboflavin contributes to the maintenance of normal skin.
✓ 0.26 mg per 100 g = 19 % of the EU NRV (1.4 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSRiboflavin contributes to the maintenance of normal vision.
✓ 0.26 mg per 100 g = 19 % of the EU NRV (1.4 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSRiboflavin contributes to the normal metabolism of iron.
✓ 0.26 mg per 100 g = 19 % of the EU NRV (1.4 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSRiboflavin contributes to the reduction of tiredness and fatigue.
✓ 0.26 mg per 100 g = 19 % of the EU NRV (1.4 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSNiacin contributes to normal energy-yielding metabolism.
✓ 12.2 mg per 100 g = 76 % of the EU NRV (16 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSNiacin contributes to normal psychological function.
✓ 12.2 mg per 100 g = 76 % of the EU NRV (16 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSNiacin contributes to the maintenance of normal skin.
✓ 12.2 mg per 100 g = 76 % of the EU NRV (16 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSNiacin contributes to the reduction of tiredness and fatigue.
✓ 12.2 mg per 100 g = 76 % of the EU NRV (16 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin B12 contributes to normal functioning of the nervous system.
✓ 5 µg per 100 g = 200 % of the EU NRV (2.5 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin B12 contributes to normal psychological function.
✓ 5 µg per 100 g = 200 % of the EU NRV (2.5 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin B12 contributes to normal red blood cell formation.
✓ 5 µg per 100 g = 200 % of the EU NRV (2.5 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin B12 contributes to the normal function of the immune system.
✓ 5 µg per 100 g = 200 % of the EU NRV (2.5 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin B12 contributes to the reduction of tiredness and fatigue.
✓ 5 µg per 100 g = 200 % of the EU NRV (2.5 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSPotassium contributes to the maintenance of normal blood pressure.
✓ 360 mg per 100 g = 18 % of the EU NRV (2000 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSPotassium contributes to normal muscle function.
✓ 360 mg per 100 g = 18 % of the EU NRV (2000 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSPhosphorus contributes to the maintenance of normal bones.
✓ 190 mg per 100 g = 27 % of the EU NRV (700 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSIron contributes to normal cognitive function.
✓ 2.2 mg per 100 g = 15 % of the EU NRV (14 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSIron contributes to normal formation of red blood cells and haemoglobin.
✓ 2.2 mg per 100 g = 15 % of the EU NRV (14 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSIron contributes to normal oxygen transport in the body.
✓ 2.2 mg per 100 g = 15 % of the EU NRV (14 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSIron contributes to the normal function of the immune system.
✓ 2.2 mg per 100 g = 15 % of the EU NRV (14 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSIron contributes to the reduction of tiredness and fatigue.
✓ 2.2 mg per 100 g = 15 % of the EU NRV (14 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSZinc contributes to normal cognitive function.
✓ 4.3 mg per 100 g = 43 % of the EU NRV (10 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSZinc contributes to normal fertility and reproduction.
✓ 4.3 mg per 100 g = 43 % of the EU NRV (10 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSZinc contributes to the maintenance of normal testosterone levels in the blood.
✓ 4.3 mg per 100 g = 43 % of the EU NRV (10 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSZinc contributes to the maintenance of normal bones.
✓ 4.3 mg per 100 g = 43 % of the EU NRV (10 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSZinc contributes to the maintenance of normal hair.
✓ 4.3 mg per 100 g = 43 % of the EU NRV (10 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSZinc contributes to the maintenance of normal nails.
✓ 4.3 mg per 100 g = 43 % of the EU NRV (10 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSZinc contributes to the maintenance of normal skin.
✓ 4.3 mg per 100 g = 43 % of the EU NRV (10 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSZinc contributes to the maintenance of normal vision.
✓ 4.3 mg per 100 g = 43 % of the EU NRV (10 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSZinc contributes to the normal function of the immune system.
✓ 4.3 mg per 100 g = 43 % of the EU NRV (10 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSSelenium contributes to normal spermatogenesis.
✓ 17.4 µg per 100 g = 32 % of the EU NRV (55 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSSelenium contributes to the maintenance of normal hair.
✓ 17.4 µg per 100 g = 32 % of the EU NRV (55 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSSelenium contributes to the maintenance of normal nails.
✓ 17.4 µg per 100 g = 32 % of the EU NRV (55 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSSelenium contributes to the normal function of the immune system.
✓ 17.4 µg per 100 g = 32 % of the EU NRV (55 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSSelenium contributes to the normal thyroid function.
✓ 17.4 µg per 100 g = 32 % of the EU NRV (55 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSAlso low in sodium and saturated fat — which relates to the authorised claims: “Reducing consumption of sodium contributes to the maintenance of normal blood pressure.” “Reducing consumption of saturated fat contributes to the maintenance of normal blood cholesterol levels.”
Goals this food supports
⚖️ Lose weight💪 Build & keep muscle🩺 Healthy blood pressure❤️ Heart health🩸 Blood flow & blood vessels💞 Sexual health & fertility🧠 Strong brain & focus🙂 Mood & psychological function⚡ More energy, less tiredness🦴 Strong bones & teeth🛡️ Immune system✨ Healthy skin💇 Hair & nails👁️ Eyes & vision🩸 Healthy blood & iron🌱 Long life & healthy ageing🦋 Thyroid function
Full nutrient profile
Values per 100 g edible portion as published by the Max Rubner-Institut (BLS 4.0, 10.25826/Data20251217-134202-0). "Origin" is the MRI's own data-provenance label; open "reference" for the underlying study or database. %NRV = share of the EU Nutrient Reference Value (Reg. (EU) 1169/2011, Annex XIII).
Energy & macronutrients
| Nutrient | per 100 g | per 125 g | %NRV | Origin |
|---|---|---|---|---|
| Energy | 115 kcal | 144 kcal | BLS ENERCC · Calculated by formula | |
| Protein | 22 g | 27.5 g | BLS PROT625 · Other nutrient databasereferenceConverted value from: Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Fat | 3 g | 3.8 g | BLS FAT · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Carbohydrate (available) | 0 g | 0 g | BLS CHO · Calculated by formula | |
| Sugars (total) | 0 g | 0 g | BLS SUGAR · Calculated by formula | |
| starch | 0 g | 0 g | BLS STARCH · Logische Null | |
| Dietary fibre | 0 g | 0 g | BLS FIBT · Logische Null | |
| fibreSoluble | 0 g | 0 g | BLS FIBSOL · Musterberechnung | |
| Water | 73.8 g | 92.3 g | BLS WATER · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Salt | 0.17 g | 0.21 g | BLS NACL · Calculated by formula |
Fats & fatty acids
| Nutrient | per 100 g | per 125 g | %NRV | Origin |
|---|---|---|---|---|
| Saturated fat | 1.1 g | 1.4 g | BLS FASAT · Calculated by formula | |
| Monounsaturated fat | 0.7 g | 0.88 g | BLS FAMS · Calculated by formula | |
| Polyunsaturated fat | 0.96 g | 1.2 g | BLS FAPU · Calculated by formula | |
| Omega-3 fatty acids (total) | 0.03 g | 0.04 g | BLS FAPUN3 · Calculated by formula | |
| Alpha-linolenic acid (ALA, omega-3) | 0.03 g | 0.04 g | BLS F18:3CN3 · Musterberechnung | |
| omega6 | 0.93 g | 1.2 g | BLS FAPUN6 · Calculated by formula | |
| Linoleic acid (omega-6) | 0.73 g | 0.91 g | BLS F18:2CN6 · Musterberechnung | |
| Oleic acid | 0.66 g | 0.83 g | BLS F18:1CN9 · Musterberechnung | |
| Cholesterol | 58 mg | 72.5 mg | BLS CHORL · Scientific literaturereferenceScherz H.; Fleisch ? Arbeitsmanuskript von Prof. Honikel für SFK-Tabellen der 5. Auflage; Deut. Forschungsanst. F. Lebensmittelchemie; 1993 |
Vitamins
| Nutrient | per 100 g | per 125 g | %NRV | Origin |
|---|---|---|---|---|
| Vitamin A | 24 µg | 30 µg | 3 % | BLS VITAA · Calculated by formula |
| Vitamin D | 0.4 µg | 0.5 µg | 8 % | BLS VITD · Calculated by formula |
| Vitamin E | 0.48 mg | 0.6 mg | 4 % | BLS VITE · Scientific literaturereferenceConverted value from: Scherz H.; Fleisch ? Arbeitsmanuskript von Prof. Honikel für SFK-Tabellen der 5. Auflage; Deut. Forschungsanst. F. Lebensmittelchemie; 1993 |
| Vitamin K | 3.6 µg | 4.5 µg | 5 % | BLS VITK · Calculated by formula |
| Vitamin C | 0 mg | 0 mg | 0 % | BLS VITC · Übernommener Wert |
| Thiamin (vitamin B1) | 0.23 mg | 0.29 mg | 21 % | BLS THIA · Scientific literaturereferenceScherz H.; Fleisch ? Arbeitsmanuskript von Prof. Honikel für SFK-Tabellen der 5. Auflage; Deut. Forschungsanst. F. Lebensmittelchemie; 1993 |
| Riboflavin (vitamin B2) | 0.26 mg | 0.33 mg | 19 % | BLS RIBF · Scientific literaturereferenceScherz H.; Fleisch ? Arbeitsmanuskript von Prof. Honikel für SFK-Tabellen der 5. Auflage; Deut. Forschungsanst. F. Lebensmittelchemie; 1993 |
| Niacin (vitamin B3) | 12.2 mg | 15.3 mg | 76 % | BLS NIAEQ · Calculated by formula |
| Pantothenic acid (vitamin B5) | 0.6 mg | 0.75 mg | 10 % | BLS PANTAC · Scientific literaturereferenceScherz H.; Fleisch ? Arbeitsmanuskript von Prof. Honikel für SFK-Tabellen der 5. Auflage; Deut. Forschungsanst. F. Lebensmittelchemie; 1993 |
| Vitamin B6 | 0.19 mg | 0.24 mg | 14 % | BLS VITB6 · Scientific literaturereferenceScherz H.; Fleisch ? Arbeitsmanuskript von Prof. Honikel für SFK-Tabellen der 5. Auflage; Deut. Forschungsanst. F. Lebensmittelchemie; 1993 |
| Biotin | 3 µg | 3.8 µg | 6 % | BLS BIOT · Scientific literaturereferenceScherz H.; Fleisch ? Arbeitsmanuskript von Prof. Honikel für SFK-Tabellen der 5. Auflage; Deut. Forschungsanst. F. Lebensmittelchemie; 1993 |
| Folate | 3 µg | 3.8 µg | 2 % | BLS FOL · Calculated by formula |
| Vitamin B12 | 5 µg | 6.3 µg | 200 % | BLS VITB12 · Scientific literaturereferenceScherz H.; Fleisch ? Arbeitsmanuskript von Prof. Honikel für SFK-Tabellen der 5. Auflage; Deut. Forschungsanst. F. Lebensmittelchemie; 1993 |
| Choline | 70.9 mg | 88.6 mg | USDA FDC 171790 |
Minerals & trace elements
| Nutrient | per 100 g | per 125 g | %NRV | Origin |
|---|---|---|---|---|
| Sodium | 66 mg | 82.5 mg | BLS NA · Scientific literaturereferenceScherz H.; Fleisch ? Arbeitsmanuskript von Prof. Honikel für SFK-Tabellen der 5. Auflage; Deut. Forschungsanst. F. Lebensmittelchemie; 1993 | |
| Potassium | 360 mg | 450 mg | 18 % | BLS K · Scientific literaturereferenceScherz H.; Fleisch ? Arbeitsmanuskript von Prof. Honikel für SFK-Tabellen der 5. Auflage; Deut. Forschungsanst. F. Lebensmittelchemie; 1993 |
| Calcium | 6 mg | 7.5 mg | 1 % | BLS CA · Scientific literaturereferenceScherz H.; Fleisch ? Arbeitsmanuskript von Prof. Honikel für SFK-Tabellen der 5. Auflage; Deut. Forschungsanst. F. Lebensmittelchemie; 1993 |
| Magnesium | 22 mg | 27.5 mg | 6 % | BLS MG · Scientific literaturereferenceScherz H.; Fleisch ? Arbeitsmanuskript von Prof. Honikel für SFK-Tabellen der 5. Auflage; Deut. Forschungsanst. F. Lebensmittelchemie; 1993 |
| Phosphorus | 190 mg | 238 mg | 27 % | BLS P · Scientific literaturereferenceScherz H.; Fleisch ? Arbeitsmanuskript von Prof. Honikel für SFK-Tabellen der 5. Auflage; Deut. Forschungsanst. F. Lebensmittelchemie; 1993 |
| Iron | 2.2 mg | 2.7 mg | 15 % | BLS FE · Scientific literaturereferenceScherz H.; Fleisch ? Arbeitsmanuskript von Prof. Honikel für SFK-Tabellen der 5. Auflage; Deut. Forschungsanst. F. Lebensmittelchemie; 1993 |
| Zinc | 4.3 mg | 5.4 mg | 43 % | BLS ZN · Scientific literaturereferenceScherz H.; Fleisch ? Arbeitsmanuskript von Prof. Honikel für SFK-Tabellen der 5. Auflage; Deut. Forschungsanst. F. Lebensmittelchemie; 1993 |
| Iodine | 2.7 µg | 3.4 µg | 2 % | BLS ID · Übernommener Wert |
| Selenium | 17.4 µg | 21.8 µg | 32 % | USDA FDC 171790 |
| Copper | 0.09 mg | 0.11 mg | 9 % | BLS CU · Scientific literaturereferenceScherz H.; Fleisch ? Arbeitsmanuskript von Prof. Honikel für SFK-Tabellen der 5. Auflage; Deut. Forschungsanst. F. Lebensmittelchemie; 1993 |
| Manganese | 0.02 mg | 0.03 mg | 1 % | BLS MN · Scientific literaturereferenceScherz H.; Fleisch ? Arbeitsmanuskript von Prof. Honikel für SFK-Tabellen der 5. Auflage; Deut. Forschungsanst. F. Lebensmittelchemie; 1993 |
| fluoride | 0.01 mg | 0.01 mg | BLS FD · Scientific literaturereferenceScherz H.; Fleisch ? Arbeitsmanuskript von Prof. Honikel für SFK-Tabellen der 5. Auflage; Deut. Forschungsanst. F. Lebensmittelchemie; 1993 |
Essential amino acids
| Nutrient | per 100 g | per 125 g | %NRV | Origin |
|---|---|---|---|---|
| Histidine | 0.84 g | 1.1 g | BLS HIS · Musterberechnung | |
| Isoleucine | 1.3 g | 1.6 g | BLS ILE · Musterberechnung | |
| Leucine | 2.1 g | 2.6 g | BLS LEU · Musterberechnung | |
| Lysine | 2.1 g | 2.7 g | BLS LYS · Musterberechnung | |
| Methionine | 0.63 g | 0.78 g | BLS MET · Musterberechnung | |
| Phenylalanine | 1 g | 1.3 g | BLS PHE · Musterberechnung | |
| Threonine | 1.1 g | 1.4 g | BLS THR · Musterberechnung | |
| Tryptophan | 0.28 g | 0.35 g | BLS TRP · Musterberechnung | |
| Valine | 1.4 g | 1.7 g | BLS VAL · Musterberechnung |
Sources
- Bundeslebensmittelschlüssel (BLS) 4.0 — German Nutrient Database — Max Rubner-Institut
- FoodData Central — USDA Agricultural Research Service
- Commission Regulation (EU) No 432/2012 — list of permitted health claims (consolidated) — European Union (EUR-Lex)
- Regulation (EC) No 1924/2006 on nutrition and health claims (incl. Annex: conditions for "source of" claims) — European Union (EUR-Lex)
- Regulation (EU) No 1169/2011 on food information (Annex XIII: Nutrient Reference Values; Art. 7(3)) — European Union (EUR-Lex)
- EU Register of nutrition and health claims made on foods — European Commission
- Thiamin — fact sheet for health professionals — NIH Office of Dietary Supplements
- Riboflavin — fact sheet for health professionals — NIH Office of Dietary Supplements
- Niacin — fact sheet for health professionals — NIH Office of Dietary Supplements
- Vitamin B12 — fact sheet for health professionals — NIH Office of Dietary Supplements
- Potassium — fact sheet for health professionals — NIH Office of Dietary Supplements
- Phosphorus — fact sheet for health professionals — NIH Office of Dietary Supplements
- Iron — fact sheet for health professionals — NIH Office of Dietary Supplements
- Zinc — fact sheet for health professionals — NIH Office of Dietary Supplements
- Selenium — fact sheet for health professionals — NIH Office of Dietary Supplements
- Cancer: carcinogenicity of the consumption of red meat and processed meat — Q&A — World Health Organization / IARC
Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 — Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0. Licence CC BY 4.0. Selenium and choline: U.S. Department of Agriculture, Agricultural Research Service. FoodData Central: SR Legacy, 2018. fdc.nal.usda.gov.