Beef, cured, luncheon meat, jellied: Nutrition Facts
Generic food Meat
Beef, cured, luncheon meat, jellied contains 111 kcal per 100 g. A typical serving of 1 slice, 1 oz, 4" x 4" x 3/32" thick (28 g) provides about 31 kcal.
Roughly 72% of its calories come from protein, with 28% from fat and 0% from carbohydrates (estimated with general energy factors).
That is less energy than the typical item in sausages and luncheon meats on FoodFactly, where the median is 265 kcal per 100 g across 174 foods.
100 g provides 214% of the Daily Value for Vitamin B12, 32% of the Daily Value for zinc and 30% of the Daily Value for Niacin (B3).
The data comes from USDA FoodData Central: SR Legacy.
Nutrition facts
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories C | 111 kcal | |
| Total fat ? | 3.3 g | 4% |
| Saturated fat ? | 1.4 g | 7% |
| Cholesterol ? | 34 mg | 11% |
| Sodium ? | 1,322 mg | 57% |
| Total carbohydrates Z | 0 g | 0% |
| Dietary fiber Z | 0 g | 0% |
| Total sugars | not reported | |
| Protein ? | 19 g | 38% |
| Vitamin A ? | 0 µg | 0% |
| Vitamin C Z | 0 mg | 0% |
| Thiamin (B1) ? | 0.15 mg | 12% |
| Riboflavin (B2) ? | 0.29 mg | 22% |
| Niacin (B3) ? | 4.8 mg | 30% |
| Pantothenic acid (B5) ? | 0.69 mg | 14% |
| Vitamin B6 ? | 0.25 mg | 15% |
| Folate (B9) C | 7 µg | 2% |
| Vitamin B12 ? | 5.1 µg | 214% |
| Calcium ? | 10 mg | 0.8% |
| Iron ? | 3.5 mg | 19% |
| Magnesium ? | 18 mg | 4% |
| Phosphorus ? | 139 mg | 11% |
| Potassium ? | 402 mg | 9% |
| Zinc ? | 3.6 mg | 32% |
| Copper ? | 0.12 mg | 13% |
| Manganese ? | 0.052 mg | 2% |
| Selenium I | 16.4 µg | 30% |
% DV: percent of the FDA Daily Value for adults (reference amounts). Letters show how each value was obtained: M measured, C calculated, L label, Z assumed zero, I imputed. Vitamins and minerals not listed were not reported by the source.
Nutritional breakdown
- Protein 72%
- Fat 28%
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Vitamins and minerals, % Daily Value per 100 g
Nutritional insights
- Protein19 gin the top quarter of sausages and luncheon meats (median 14.5 g)
- Fat3.3 gin the lowest quarter of sausages and luncheon meats (median 21.9 g)
- Saturated fat1.4 gin the lowest quarter of sausages and luncheon meats (median 7.4 g)
- Sodium1,322 mgin the top quarter of sausages and luncheon meats (median 962 mg)
- Protein per 100 kcal17.1 gprotein density, useful for comparing foods with different calorie levels
- Water74.6 gwater per 100 g, which largely explains differences between raw, cooked and dried forms
Full nutrient profile
Fats and cholesterol (2)
| Monounsaturated fat ? | 1.5 g |
|---|---|
| Polyunsaturated fat ? | 0.17 g |
Amino acids (18)
| Tryptophan ? | 0.14 g |
|---|---|
| Threonine ? | 0.74 g |
| Isoleucine ? | 0.71 g |
| Leucine ? | 1.3 g |
| Lysine ? | 1.5 g |
| Methionine ? | 0.42 g |
| Cystine ? | 0.2 g |
| Phenylalanine ? | 0.67 g |
| Tyrosine ? | 0.51 g |
| Valine ? | 0.82 g |
| Arginine ? | 1.3 g |
| Histidine ? | 0.5 g |
| Alanine ? | 1.3 g |
| Aspartic acid ? | 1.6 g |
| Glutamic acid ? | 2.6 g |
| Glycine ? | 1.8 g |
| Proline ? | 1.2 g |
| Serine ? | 0.76 g |
Individual fatty acids (19)
| EPA (omega-3, 20:5 n-3) ? | 0 g |
|---|---|
| DHA (omega-3, 22:6 n-3) ? | 0 g |
| Linoleic acid (omega-6, 18:2) ? | 0.13 g |
| SFA 4:0 ? | 0 g |
| SFA 6:0 ? | 0 g |
| SFA 8:0 ? | 0 g |
| SFA 10:0 ? | 0.01 g |
| SFA 12:0 ? | 0.02 g |
| SFA 14:0 ? | 0.09 g |
| SFA 16:0 ? | 0.68 g |
| SFA 18:0 ? | 0.54 g |
| MUFA 18:1 ? | 1.2 g |
| PUFA 18:3 ? | 0.04 g |
| PUFA 20:4 ? | 0 g |
| MUFA 16:1 ? | 0.22 g |
| PUFA 18:4 ? | 0 g |
| MUFA 20:1 ? | 0 g |
| MUFA 22:1 ? | 0 g |
| PUFA 22:5 n-3 (DPA) ? | 0 g |
Carotenoids (1)
| Retinol Z | 0 µg |
|---|
Sterols (1)
| Phytosterols ? | 0 mg |
|---|
Other components (6)
| Water ? | 74.6 g |
|---|---|
| Ash ? | 3.4 g |
| Energy ? | 464 kJ |
| Vitamin A, IU ? | 0 IU |
| Folic acid Z | 0 µg |
| Folate, food ? | 7 µg |
Other forms of Beef
Raw, cooked, dried and processed versions are separate records with their own measured values.
Per 100 g. Calories in kcal. n/a: not reported by the source.
Foods with a similar nutritional profile
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| HORMEL, Cure 81 Ham | 106 | 18.4 g | 0.21 g | 3.6 g |
| Roast beef, deli style, prepackaged, sliced | 115 | 18.6 g | 0.64 g | 3.7 g |
| Pastrami, made from any kind of meat, reduced fat | 115 | 18.6 g | 0.64 g | 3.7 g |
| Pork, cured, ham with natural juices, whole, boneless, separable lean and fat, unheated | 112 | 19.4 g | 1 g | 3.4 g |
| Pork, cured, ham, steak, boneless, extra lean, unheated | 122 | 19.6 g | 0 g | 4.3 g |
| Pork, cured, ham with natural juices, whole, boneless, separable lean only, unheated | 111 | 19.4 g | 1 g | 3.2 g |
| Lunchmeat, roast beef, sliced, prepackaged | 116 | 18.5 g | 0.57 g | 4.5 g |
| Pork, cured, ham with natural juices, spiral slice, boneless, separable lean only, unheated | 109 | 19.3 g | 1.2 g | 3.3 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Source of the nutrition information
- USDA FoodData Central: SR Legacy, record 170202. License: CC0 1.0 (U.S. public domain). Source record dated April 1, 2019. Imported November 6, 2026.
Last updated: . Data quality score: 95/100 (how it is calculated).
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.