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Kheema, beef, homemade

Homemade beef kheema is a cooked dish made with minced beef and spices. The figures here describe a homemade recipe rather than raw mince or a ready-made product. It mainly provides protein and fat, with some carbohydrate. Per 100g, it contains 12g of protein, 11g of fat, including 3.7g of saturated fat, and 4.6g of carbohydrate.

Protein is needed for the growth and repair of body tissues. Beef kheema also provides iron, which helps the body make red blood cells. Its saturated fat content is worth noting for people monitoring their intake. The amount of fat and salt can vary with the mince and other ingredients used. Full nutrient figures for this recipe are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

160 kcal

Energy

666 kJ

Fat

11g

of which saturates

3.7g

Carbohydrate

4.6g

of which sugars

2.6g

Protein

12g

Salt

0.11g

Water

70g

Cholesterol

30mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

41µg

Vitamin D

0.4µg

Vitamin E

0.92mg

Vitamin K1

3.9µg

Vitamin C

4mg

Thiamin (B1)

0.16mg

Riboflavin (B2)

0.08mg

Niacin (B3)

3mg

Vitamin B6

0.21mg

Vitamin B12

0.8µg

Folate

10µg

Calcium

28mg

Iron

2.2mg

Magnesium

23mg

Phosphorus

113mg

Potassium

261mg

Sodium

44mg

Zinc

2.3mg

Copper

0.07mg

Selenium

4µg

Iodine

6µg

Other types of kheema

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Kheema, lamb, homemade

178 kcal

11g

13g

1.5g

Kheema, lamb, reduced fat, homemade

142 kcal

11g

9.4g

1.6g

About these figures

Values are per 100g of the food as described (Recipe). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Further reading and references

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Article history

The information on this page is written and peer reviewed by qualified clinicians.
  • 4 Nov 2026 | Latest version
  • 3 Nov 2026 | Originally published