Beef that's labeled "ground chuck" comes from the chuck cut of the beef. Ground chuck shrinks less in cooking than beef labeled "hamburger" or "ground beef," but it still has enough fat for a good flavor and juiciness, according to Fort Valley State University College of Agriculture, Family Sciences and Technology. You can purchase it with varying amounts of fat. 80 percent lean ground chuck is 80 percent beef with 20 percent fat.
Calories and Fat
One 1/4 lb. raw weight patty of 80 percent lean ground chuck contains 209 calories, with 13.72 g of total fat and 5.204 g of saturated fat. According to the American Heart Association, eating more than 7 percent of your total daily calories from saturated fat can raise your cholesterol levels, increasing your risk for heart disease or stroke.
Cholesterol and Sodium
There are 70 mg of dietary cholesterol in each 1/4 lb. ground chuck patty, along with 58 mg of sodium. You should limit your intake of both these dietary components. Dietary cholesterol consumption can raise your blood cholesterol levels. Your body does need some sodium for good health, but you should aim to consume no more than 1,500 mg of sodium per day. Excess consumption of sodium and cholesterol may increase your risk for heart disease and stroke as well.
Carbohydrates and Protein
Ground chuck is not a significant source of carbohydrates. However, one patty does contain 19.83 g of protein. Protein is necessary to build and maintain your muscles, bones and skin. Most individuals need between 50 and 65 g of protein per day; however, this requirement can vary to some degree bases on such factors as age, size and activity level.
Minerals
Ground chuck is particularly rich in two minerals: potassium and phosphorus. Each 1/4 lb. patty contains 234 mg of potassium and 149 mg of phosphorus. Potassium is an electrolyte that is necessary for muscle contraction and essential for the function of all cells, tissues, and organs. Phosphorus helps build strong bones and teeth, as well as contributes to energy production and kidney function.
References
- USDA National Nutrient Database: Beef, Ground, 80% Lean Meat / 20% Fat, Patty, Cooked, Broiled
- American Heart Association; Know Your Fats; June 2011
- Centers for Disease Control and Prevention; Cholesterol; February 2010
- MayoClinic.com; Pass on the Salt: Most Americans Would Benefit from Lower Sodium Intake; September 2009
- MedlinePlus: Dietary Proteins
- University of Maryland Medical Center; Phosphorus; Steven D. Ehrlich, NMD; March 2009
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