Beef, cured, breakfast strips, cooked

763 calories in 1 package, cooked (yield from 12 oz raw product)

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Total Calories:763 calories in 1 package, cooked (yield from 12 oz raw product)
Serving Weight:1 package, cooked = 170g ≈ 0.375lb ≈ 6.00oz
Caloric Density:4.49 calories / gram
Weight Watchers Counter:20 Weight Watchers points
 
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Calorie Sources:69% fats; 30% proteins; 1% carbohydrates
Fats:58.48 g (527 calories, 34% by weight)
Carbohydrates:2.38 g (9 calories, 1% by weight)
Proteins:53.21 g (227 calories, 31% by weight)
Alcohol:~
Water:44.54 g (26% by weight)
Fat Composition:51% monounsaturated; 44% saturated; 5% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:0.20 g
Caffeine:~
Serving Sizes: 100 g
3 slices
1 package, cooked (yield from 12 oz raw product)
Food Group:Beef Products
USDA #:13345
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Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:153 mcg
Vitamin B-2:442 mcg
Vitamin B-3:11.00 mg
Vitamin B-5:578 mcg
Vitamin B-6:527 mcg
Vitamin B-9:13.60 mcg
Food folate:13.60 mcg
Dietary Folate Equivalent:13.60 mcg
Folic acid:~
Vitamin B-12:5.86 mcg
Added Vitamin B-12:~
Choline:0.20 g
Vitamin C:~
Vitamin D:12
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):0.34 mcg
Vitamin D (D2 + D3):0.34 mcg
Vitamin E:493 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:4.76 mcg
Calcium (Ca):15.30 mg
Copper (Cu):187 mcg
Fluoride (F):~
Iron (Fe):5.34 mg
Magnesium (Mg):45.90 mg
Manganese (Mn):17 mcg
Phosphorus (P):0.40 g
Potassium (K):0.70 g
Selenium (Se):45.56 mcg
Sodium (Na):3.83 g
Zinc (Zn):10.83 mg
Cholesterol:0.20 g
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:2.38 g
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:53.21 g
Essential amino acids
Phenylalanine:1.90 g
Leucine:3.89 g
Methionine:1.22 g
Lysine:4.06 g
Isoleucine:2.30 g
Valine:2.33 g
Threonine:2 g
Tryptophan:0.48 g
Histidine:1.68 g
Arginine:3.28 g
Non-essential amino acids
Alanine:3.83 g
Aspartic acid:5.20 g
Betaine:26.69 mg
Cystine:0.68 g
Glutamic acid:8.65 g
Glycine:4.44 g
Hydroxyproline:~
Proline:3.83 g
Serine:2.14 g
Tyrosine:1.73 g
Fats Total:58.48 g
Saturated fatty acids:24.40 g
Monounsaturated fatty acids:28.65 g
Polyunsaturated fatty acids:2.69 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:0.22 g
Dodecanoic/Lauric [12:0]:0.17 g
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:2.07 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:13.02 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:7.62 g
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:3.86 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:24.79 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:2.13 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.56 g
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:11.39 g
Caffeine:~
Theobromine:~
Product Type:Beef
Weight Watchers Points:20 point(s)
Atkins Diet (Induction) Rating:8 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:3 / 10
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Did you know?...Prolonged cooking takes the flavor out of onions. Cook only until they're tender when tested with a fork.
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