Food database and calorie counter Source: Generic
Nutrition Facts
Serving Size 1/2 cup
Amount Per Serving
Calories from Fat 147
Calories 235
% Daily Values*
Total Fat 16.31g 25%
  Saturated Fat 6.317g 32%
  Polyunsaturated Fat 0.646g  
  Monounsaturated Fat 7.123g  
Cholesterol 118mg 39%
Sodium 134mg 6%
Potassium 319mg  
Total Carbohydrate 0.71g 0%
  Dietary Fiber 0.1g 0%
  Sugars 0.26g  
Protein 19.91g  
Vitamin A 1% Vitamin C 0%
Calcium 3% Iron 13%
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Values are based on USDA Nutrient Database SR18
of RDI*
(235 calories)
12% of RDI
Calorie Breakdown:
Carbohydrate (1%)
Fat (64%)
Protein (35%)
* Based on a RDI of 2000 calories



Nutrition summary:

There are 235 calories in a 1/2 cup of Steak Tartare (Raw Ground Beef and Egg).
Calorie breakdown: 64% fat, 1% carbs, 35% protein.

Other Common Serving Sizes:

Serving Size Calories
1 oz 60
100 g 210
1 cup 470

Related Types of Ground Beef:

Ground Beef (Cooked)
Extra Lean Ground Beef
Breaded Ground Beef or Patty
Ground Beef (95% Lean / 5% Fat)
Ground Beef (85% Lean / 15% Fat)
Ground Beef (70% Lean / 30% Fat)
  view more ground beef nutritional info

Related Types of Beef:

Lean Ground Beef
Roast Beef
Corned Beef
Beef Steak
  view more beef nutritional info

See Also:

Ground Beef (90% Lean / 10% Fat)
Ground Beef (80% Lean / 20% Fat)
Beef Inside Skirt Steak (Lean Only, Trimmed to 1/4" Fat)
Beef Outside Skirt Steak (Lean Only, Trimmed to 1/4" Fat)
Beef Chuck (Shoulder Clod, Top Blade Steak, Lean Only, Trimmed to 0" Fat, Choice Grade)
  view more results

Contains these Ingredients:

101 g Ground beef (85% lean / 15% fat)
2 g Anchovy (drained solids in oil, canned)
6 g Onions
4 g Egg yolk
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Recently Eaten By:

on 13 September 2015
on 08 September 2015
on 11 September 2015
on 28 August 2015

Recently Eaten With:

FatSecret members have recently eaten Steak Tartare (Raw Ground Beef and Egg) with these foods:
Bloody Mary
Potato French Fries

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