Beef, cured, luncheon meat, jellied

111 calories in 100 g

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Calories in Beef, cured, luncheon meat, jellied
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111 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
1.11 calories / gram
2 Weight Watchers points
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Calorie Sources:73% proteins; 27% fats
Fats:3.30 g (30 calories, 3% by weight)
Carbohydrates:~
Proteins:19 g (81 calories, 19% by weight)
Alcohol:~
Water:74.60 g (75% by weight)
Fat Composition:48% monounsaturated; 47% saturated; 6% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:34 mg
Caffeine:~
Serving Sizes: 100 g
1 slice (1 oz) (4" x 4" x 3/32" thick)
Food Group:Sausages and Luncheon Meats
USDA #:13353
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Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:140 mcg
Vitamin B-2:290 mcg
Vitamin B-3:4.83 mg
Vitamin B-5:680 mcg
Vitamin B-6:250 mcg
Vitamin B-9:7 mcg
Food folate:7 mcg
Dietary Folate Equivalent:7 mcg
Folic acid:~
Vitamin B-12:5.14 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:~
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:~
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):10 mg
Copper (Cu):120 mcg
Fluoride (F):~
Iron (Fe):3.45 mg
Magnesium (Mg):18 mg
Manganese (Mn):50 mcg
Phosphorus (P):0.14 g
Potassium (K):0.40 g
Selenium (Se):16.40 mcg
Sodium (Na):1.32 g
Zinc (Zn):3.55 mg
Cholesterol:34 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:19 g
Essential amino acids
Phenylalanine:0.67 g
Leucine:1.31 g
Methionine:0.42 g
Lysine:1.45 g
Isoleucine:0.71 g
Valine:0.82 g
Threonine:0.74 g
Tryptophan:0.13 g
Histidine:0.49 g
Arginine:1.31 g
Non-essential amino acids
Alanine:1.30 g
Aspartic acid:1.61 g
Betaine:~
Cystine:0.19 g
Glutamic acid:2.62 g
Glycine:1.80 g
Hydroxyproline:~
Proline:1.24 g
Serine:0.76 g
Tyrosine:0.51 g
Fats Total:3.30 g
Saturated fatty acids:1.41 g
Monounsaturated fatty acids:1.45 g
Polyunsaturated fatty acids:0.17 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]:10 mg
Dodecanoic/Lauric [12:0]:20 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:90 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.68 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.54 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]:0.22 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:1.23 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]:0.13 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:40 mg
[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:3.40 g
Caffeine:~
Theobromine:~
Product Type:Beef
Weight Watchers Points:2 point(s)
Atkins Diet (Induction) Rating:4 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:3 / 10
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Did you know?...Olive oil should be stored in a cool, dark place. Properly stored, olive oil can keep for at least two years. It is, however, at its peak within a year of production, and is its most flavorful for the first two months. Olive oil should not be stored in the refrigerator. If chilled, olive oil will become cloudy and eventually solidify or crystallize. Should this happen, the oil is perfectly fine; just leave the oil at room temperature for a time to restore it to its natural state.
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