Editing Beef (section)

=== Nutritional content ===
{{nutritionalvalue
| name=Ground Beef 15% fat, broiled
| kJ=1047
| protein=26&nbsp;g
| water=58&nbsp;g
| fat=15&nbsp;g
| satfat=5.887&nbsp;g
| monofat = 6.662&nbsp;g
| polyfat = 0.485&nbsp;g
| carbs=0&nbsp;g
| fiber=0&nbsp;g
| starch=0&nbsp;g
<!--minerals-->
| calcium_mg=18
| copper_mg =0.85
| iron_mg=2.6
| magnesium_mg=21
| manganese_mg=0.012
| phosphorus_mg=198
| potassium_mg=318
| selenium_ug=21.6
| sodium_mg=72
| zinc_mg=6.31
<!--vitamins-->
| choline_mg=82.4
| folate_ug=9
| niacin_mg=5.378
| riboflavin_mg=0.176
| thiamin_mg=0.046
| vitB6_mg=0.383
| vitB12_ug=2.64
| vitD_iu=7
| vitE_mg=0.45
| vitK_ug=1.2
| source_usda=1}}
Beef is a source of complete protein and it is a rich source (20% or more of the [[Daily Value]], DV) of [[Niacin (nutrient)|niacin]], [[vitamin B12]], [[iron]] and [[zinc]], but also contains high amounts of [[saturated fat]].<ref name="whfoods">{{cite web|url=http://whfoods.org/genpage.php?pfriendly=1&tname=foodspice&dbid=141 |title=Beef, lean organic |publisher=WHFoods |date=18 October 2004 |access-date=18 December 2011}}</ref><ref>{{Cite journal|last1=Oh|first1=Mirae|last2=Kim|first2=Eun-Kyung|last3=Jeon|first3=Byong-Tae|last4=Tang|first4=Yujiao|year=2016|title=Chemical compositions, free amino acid contents and antioxidant activities of Hanwoo (Bos taurus coreanae) beef by cut|journal=Meat Science|volume=119|pages=16–21|quote=Beef is one of the main animal food resources providing protein and essential nutrients, including essential amino acids, unsaturated fatty acids, minerals, and vitamins, for human consumption.|pmid=27115864|doi=10.1016/j.meatsci.2016.04.016}}</ref> [[Red meat]] is the most significant dietary source of [[carnitine]] and, like any other meat (pork, fish, veal, lamb etc.), is a source of [[creatine]]. Creatine is converted to creatinine during cooking.<ref>{{cite web|title=Eating Cooked Meat Can Distort CKD Stage in Diabetes|url=http://www.medscape.com/viewarticle/811968?src=rss|access-date=3 October 2013}}</ref>