Beef, cured, 2.8% fat Nutrition Label

Beef, cured, 2.8% fat Nutrition Facts
Serving Size: 100.00g
% Daily Value*
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Energy 106kcal (441 kj)
22%
Carbohydrates 0.00g
0%
Sugars 0.00g
Starch 0.00g
Sucrose 0.00g
Maltose 0.00g
Fructose 0.00g
Galactose 0.00g
Glucose 0.00g
Protein 19.88g
16%
Fat 2.80g
5%
Fatty acids, total polyunsaturated 0.29g
Fatty acids, total monounsaturated cis 1.00g
Fatty acids, total saturated 1.28g
Cholesterol (gc) 67.20mg
Sterols 0.00mg
Iron 1.70mg
9%
Vitamin d 0.20ug
1%
Calcium 20.00mg
2%
Chromium 12.00ug
48%
Sodium 804.00mg
54%
Iodine 3.00ug
2%
Copper 0.10mg
0%
Salt 2,048.59mg
89%
Selenium 13.50ug
25%
Vitamin e alphatocopherol 0.18mg
1%
Zinc 3.50mg
44%
Vitamin c (ascorbic acid) 0.00mg
0%
Vitamin b-12 (cobalamin) 1.00ug
42%
Vitamin a retinol activity equivalents 5.45ug
1%
Thiamin (vitamin b1) 0.11mg
10%
Riboflavine (vitamin b2) 0.23mg
21%
Vitamin b6 pyridoxine (hydrochloride) 0.40mg
31%
Manganese 0.02mg
1%
Magnesium 23.00mg
7%
Potassium 380.00mg
17%
Fluoride (fluerine) 0.01mg
0%
Phosphorus 300.00mg
43%
Vitamin k 4.07ug
5%
Fibre, total 0.00g
0%
Fibre, dietary 0.00g
0%
Niacin equivalents, total 10.38mg
74%
Molybdenum 0.01mg
0%
Folate 1.20ug
0%
Alcohol 0.00g
0%
Polyols 0.00g
0%
Water 72.52g
2%

*The % Daily Value tells you how much a nutrient in a food serving contributes to a daily diet.

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Common Questions about Beef, cured, 2.8% fat

What is Beef, cured, 2.8% fat?

Beef, cured, 2.8% fat refers to beef that has been preserved or seasoned with salt, nitrates, and/or other curing agents. The 2.8% fat content indicates the amount of fat present in the beef after the curing process. It is often used to make products like beef jerky or cured meats.

Beef, cured, 2.8% fat Health Benefits

Cured beef, when consumed in moderation, can be a good source of high-quality protein, essential vitamins such as B12, and minerals like zinc and iron. Protein is essential for muscle maintenance, while B vitamins play a crucial role in metabolism and energy production. Zinc and iron are important for immune function and oxygen transport in the body. However, it's important to be mindful of the sodium content in cured meats and to consume them in balance with other nutrient-rich foods.

Beef, cured, 2.8% fat Health Risks

Cured beef, like other processed meats, has been associated with certain health risks. Consuming cured beef and other processed meats regularly has been linked to an increased risk of certain cancers, particularly colorectal cancer. Additionally, the high sodium and saturated fat content in cured beef can contribute to heart disease and other health issues if consumed in excess. It's important to enjoy cured beef in moderation and as part of a balanced diet.

How much Beef, cured, 2.8% fat should I eat per day?

The recommended daily intake of beef, cured, with 2.8% fat content varies based on individual dietary needs. It's important to consider your overall caloric and nutritional requirements when determining portion sizes. Consulting with a nutritionist or dietitian can provide personalized guidance for incorporating beef into your daily diet.

Beef, cured, 2.8% fat Allergies

Individuals with beef allergies should exercise caution when consuming cured beef, as the curing process often involves the use of additives that may trigger allergic reactions. It's best to consult an allergist for personalized advice regarding the consumption of beef products if you have known allergies.

Beef, cured, 2.8% fat Calorie Breakdown

The ratio of macro elements (protein, fat, carbs) in Beef, cured, 2.8% fat

Fat 24%
Carbohydrates 0%
Protein 76%

Protein Amino Acids Profile

The ratio of amino acids in Beef, cured, 2.8% fat. See full profile

Tryptophan 1%
Cystine 1%
Methionine 2%
Histidine 3%
Tyrosine 3%
Phenylalanine 4%
Threonine 4%
Serine 4%
Isoleucine 4%
Valine 4%
Arginine 6%
Alanine 7%
Proline 7%
Leucine 7%
Lysine 8%
Glycine 8%
Aspartic acid 10%
Glutamic acid 16%

Component Breakdown for Beef, cured, 2.8% fat

Macro
Minerals
Vitamins
Amino acids
Carbo-hydrate
Data for Amino Acids is mapped from an external database. Use with caution only for informational purposes. Source: USDA

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