Does anyone have experience with 0% fat beef mince. I saw it and the calories per gram of protein is good. 130 calories per 100g and 20.5g protein.
I was wondering would it dry? I wanted to make chilli con carne with 2ml extra virgin olive oil and 500g of that beef mince.
I was thinking to use turkey mince to make chilli con carne, It has 114 calories per 100g and 20.7g protein. Would that be a better option?
0% fat how? 21 g of pro would be 84 calories what are the other 46?
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If you used it in chili or something like that it would be fine. If you just cook it in a pan it will be very dry. Even 95% sucks.
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Thanks guys, I just didn’t want to waste my time incase it’s inedible.
It might be veal meat and google is mistranslating.
The turkey leg mince looks good too.
I’m just trying got learn how to make food taste good without using too much extra virgin olive oil
Here is a closer picture:
It has 5.4 grams of fat.
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It looks like 96/4, nutritionally. Definitely not 0%.
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How can it be 0%???
Kangaroo meat in AUS, it’s very low but dry AF no matter how you try to cook it… needs a lot of salt.
It’s on the label: 5,4. The comma is how some countries denote decimal points.
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Right, that puts it in the 96% lean/4% fat arena. Not 0% - I’m not sure that’s even a thing or possible.
I don’t see how it’s even desirable.
I am alarmed that you are using steroids but don’t know how to read nutrition labels. I feel like priorities should be reversed there.
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I might be misreading. What’s your target for daily fat intake?
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I feel like I’m in a time machine taking back to the bodybuilding magazines promoting super low to no fat diets. It was all canned tuna and skinless chicken breast.
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I’m sure there are posters here who could help.
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How long have you been eating this way and how’s it working? I think I’d be wrecked on fat that low, and I’m not an ultra high fat person anyway, but if it’s working for you maybe it’s ok. I’d be worried about my hormone panel, but I don’t think that fares a competition diet well anyway.
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