Cattle (Beef, Veal) · Bos taurus
Beef, cured, thin-sliced beef
Nutrition facts per 100 g · edible portion
Animal Foods872 forms & preparations
Dietary labels are inferred automatically from Beef, cured, thin-sliced beef's food group, name and nutrient profile — a helpful guide, not a guarantee. Recipes and brands vary, so always read the label on packaged foods.
Good nutrient density 31/100
How many beneficial nutrients Beef, cured, thin-sliced beef delivers for its calories — scored across 24 vitamins, minerals, protein and fiber, minus saturated fat and sodium. See the most nutrient-dense foods.
Caloric ratio
Where the calories in Beef, cured, thin-sliced beef come from — the split across carbs, fat & protein.
13% from carbs
-
Carbs 13%5.7 g per serving
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Fat 20%3.8 g per serving
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Protein 66%28.1 g per serving
What Beef, cured, thin-sliced beef is a good source of
Stand-out nutrients per 100 g, by share of your Daily Value. Bold figures are an excellent source (20%+ DV).
Full nutrition breakdown
- Beneficial
- Moderate
- Limit
- Neutral
Bars are shaded by how a high amount affects your diet — green for nutrients to seek out (fiber, protein, vitamins), red for those best kept low (saturated fat, sodium, cholesterol), neutral where it depends. Each bar shows the % of your Daily Value per serving.
| Carbohydrates | Amount | % DV |
|---|---|---|
| Total Carbohydrate | 5.7 g | |
| Dietary Fiber | 0.0 g | |
| Total Sugars | 0.0 g | — |
| Fats & Fatty Acids | Amount | % DV |
|---|---|---|
| Total Fat | 3.8 g | |
| Saturated Fat | 1.7 g | |
| Monounsaturated Fat | 1.7 g | — |
| Polyunsaturated Fat | 0.2 g | — |
| Omega-3 Fatty Acids | 20.0 mg | — |
| Omega-6 Fatty Acids | 170.0 mg | — |
| Butyric Acid | 0.0 mg | — |
| Caproic Acid | 0.0 mg | — |
| Caprylic Acid | 0.0 mg | — |
| Capric Acid | 10.0 mg | — |
| Lauric Acid | 10.0 mg | — |
| Myristic Acid | 90.0 mg | — |
| Palmitic Acid | 870.0 mg | — |
| Stearic Acid | 610.0 mg | — |
| Palmitoleic Acid | 220.0 mg | — |
| Oleic Acid | 1,460.0 mg | — |
| Gadoleic Acid | 0.0 mg | — |
| Erucic Acid | 0.0 mg | — |
| Linoleic Acid | 170.0 mg | — |
| Arachidonic Acid | 0.0 mg | — |
| Eicosapentaenoic Acid (EPA) | 0.0 mg | — |
| Docosahexaenoic Acid (DHA) | 0.0 mg | — |
| Protein & Amino Acids | Amount | % DV |
|---|---|---|
| Protein | 28.1 g | |
| Histidine | 814.0 mg | — |
| Isoleucine | 1,151.0 mg | — |
| Leucine | 2,100.0 mg | — |
| Lysine | 2,293.0 mg | — |
| Methionine | 679.0 mg | — |
| Phenylalanine | 1,052.0 mg | — |
| Threonine | 1,178.0 mg | — |
| Tryptophan | 229.0 mg | — |
| Valine | 1,291.0 mg | — |
| Alanine | 1,857.0 mg | — |
| Arginine | 1,898.0 mg | — |
| Aspartic Acid | 2,496.0 mg | — |
| Cystine | 333.0 mg | — |
| Glutamic Acid | 4,052.0 mg | — |
| Glycine | 2,087.0 mg | — |
| Proline | 1,529.0 mg | — |
| Serine | 1,147.0 mg | — |
| Tyrosine | 850.0 mg | — |
| Vitamins | Amount | % DV |
|---|---|---|
| Vitamin A (RAE) | 0.0 mcg | |
| Vitamin C | 0.0 mg | |
| Vitamin D | 0.1 mcg | |
| Vitamin E | 0.0 mg | |
| Vitamin K | 0.0 mcg | |
| Thiamin (B1) | 0.1 mg | |
| Riboflavin (B2) | 0.2 mg | |
| Niacin (B3) | 5.3 mg | |
| Vitamin B6 | 0.3 mg | |
| Folate (B9) | 11.0 mcg | |
| Vitamin B12 | 2.6 mcg | |
| Pantothenic Acid (B5) | 0.6 mg | |
| Choline | 83.4 mg | |
| Betaine | 10.1 mg | — |
| Minerals | Amount | % DV |
|---|---|---|
| Calcium | 11.0 mg | |
| Iron | 2.7 mg | |
| Magnesium | 19.0 mg | |
| Phosphorus | 168.0 mg | |
| Potassium | 429.0 mg | |
| Sodium | 1,439.0 mg | |
| Zinc | 4.0 mg | |
| Copper | 0.0 mg | |
| Manganese | 0.0 mg | |
| Selenium | 28.2 mcg |
| Sterols | Amount | % DV |
|---|---|---|
| Cholesterol | 41.0 mg | |
| Phytosterols | 0.0 mg | — |
| Other | Amount | % DV |
|---|---|---|
| Alcohol | 0.0 g | — |
| Caffeine | 0.0 mg | — |
| Theobromine | 0.0 mg | — |
| Ash | 4.2 g | — |
About Beef, cured, thin-sliced beef
Beef is the meat of cattle (Bos taurus) and one of the most widely eaten red meats in the world, while veal is the pale, tender meat of young calves. Rich, savory, and deeply satisfying, beef ranges from lean cuts to well-marbled steaks whose flecks of fat melt during cooking to deliver flavor and juiciness. It is an excellent source of high-quality complete protein and is especially valued for highly absorbable heme iron, zinc, vitamin B12, and selenium, nutrients important for energy and blood health.
Different cuts suit different methods: tender cuts like ribeye, sirloin, and tenderloin are grilled, pan-seared, or roasted, while tougher cuts like chuck, brisket, and shank turn meltingly tender with slow braising and stewing, and ground beef becomes burgers, meatballs, tacos, and chili. For food safety, ground beef is cooked through, while whole steaks can be served to taste. Store fresh beef cold, use it within a few days, and freeze it for longer keeping.
Source: USDA FoodData Central & FooDB. Values are per 100 g, edible portion.
Frequently asked questions
How many calories are in Beef, cured, thin-sliced beef?
There are 176 calories in 100 g of Beef, cured, thin-sliced beef, or about 50 calories in 1 oz (28 g).
How much protein is in Beef, cured, thin-sliced beef?
Beef, cured, thin-sliced beef contains 28.1 g of protein per 100 g.
How many carbs are in Beef, cured, thin-sliced beef?
Beef, cured, thin-sliced beef has 5.7 g of carbohydrates per 100 g.
How much fat is in Beef, cured, thin-sliced beef?
Beef, cured, thin-sliced beef provides 3.8 g of total fat per 100 g.
What is Beef, cured, thin-sliced beef a good source of?
Beef, cured, thin-sliced beef is an excellent source of Vitamin B12 (107% DV), Protein (56% DV), Selenium (51% DV), Zinc (36% DV), Niacin (B3) (33% DV) and Vitamin B6 (20% DV) and a good source of Riboflavin (B2), Choline, Iron, Phosphorus and Pantothenic Acid (B5) (per 100 g). Daily Values are based on a 2,000-calorie diet.
Related animal foods
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