Saltie Public Food Database

Ground Beef Patties

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UPC Code 658761668047
Data Source USDA

Nutrition Facts

Package Weight 21 oz/1.3 lbs
Serving Sizes 5.33 oz (151g)
oz
Calories 359
Total Fat 27.9g 36%
Saturated Fat 11g 55%
Cholesterol 91mg 30%
Sodium 1120mg 49%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 23g 46%
Daily Value % is based on a 2,000 calorie diet.

Calories per Macronutrient

The macronutrient calorie distribution in 5.33 oz of Ground Beef Patties are 0% in carbs, 73% in fat, and 27% in protein.

carbs: 0%
fat: 73%
protein: 27%

Carbs to Weight Ratio

The carbs to weight ratio of Ground Beef Patties is 0%.

This ratio can give you a sense of if this food is higher in carbs or lower in carbs than other foods by weight. Eating foods high in carbs can cause your blood glucose to spike faster than if the food or meal you're eating also contains protein or fat.

Estimated Water to Weight Ratio

The water to weight ratio of Ground Beef Patties is estimated to be 66%.

This ratio can estimate how much water this food contains relative to other foods. Water helps regulate body temperature, lubricate joints, flush out waste products, and protect our organs and tissue. Eating foods high in water can help you stay hydrated.

Listed Ingredients

Beef, Jalapeno Peppers, Cheddar Cheese, [(Cultured Milk, Salt, Enzymes), Water, Sodium Phosphates, Contains Less Than 2% Of Enzyme Modified Cheese (Cheddar Cheese {Cultured Milk, Salt, Enzymes}, Water, Enzymes), Salt, Oleo Resin Paprika. Added When Diced: Cellulose (To Prevent Caking)], Nacho Seasoning, (Cheddar-romano-parmesan Cheese Powders [(Milk, Cheese Cultures, Salt, Enzymes), Whey, Buttermilk, Maltodextrin, Salt, Disodium Phosphate], Encapsulated Salt [Salt, Hydrogenated Vegetable Oil (Contains One Or More Of The Following: Soybean Oil, Palm Oil, And Cottonseed Oil)], Onion Powder, Sugar, Maltodextrin, Spices, Natural Flavors, Disodium Phosphate, Autolyzed Yeast Extract, Garlic Powder, Citric Acid, Soybean Oil, Spice Extractives), Natural Flavoring.

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