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Beef, cured, luncheon meat, jellied

31 calories in 1 slice (1 oz) (4" x 4" x 3/32" thick)

Calories in Beef, cured, luncheon meat, jellied
Beef, cured, luncheon meat, jellied Suggest a better name
31 calories in 1 slice (1 oz) (4" x 4" x 3/32" thick)
1 slice = 28g ≈ 0.062lb ≈ 0.99oz
1.11 calories / gram
1 Weight Watchers point
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Calorie Sources:73% proteins; 27% fats
Fats:0.92 g (8 calories, 3% by weight)
Carbohydrates:~
Proteins:5.32 g (23 calories, 19% by weight)
Alcohol:~
Water:20.89 g (75% by weight)
Fat Composition:48% monounsaturated; 47% saturated; 6% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:9.52 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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Calories in Tri-tip Roast
Calories in Tri-tip Steak
Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:39.20 mcg
Vitamin B-2:81.20 mcg
Vitamin B-3:1.35 mg
Vitamin B-5:190.40 mcg
Vitamin B-6:70 mcg
Vitamin B-9:1.96 mcg
Food folate:1.96 mcg
Dietary Folate Equivalent:1.96 mcg
Folic acid:~
Vitamin B-12:1.44 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):2.80 mg
Copper (Cu):33.60 mcg
Fluoride (F):~
Iron (Fe):966.00 mcg
Magnesium (Mg):5.04 mg
Manganese (Mn):14 mcg
Phosphorus (P):38.92 mg
Potassium (K):0.11 g
Selenium (Se):4.59 mcg
Sodium (Na):0.37 g
Zinc (Zn):994 mcg
Cholesterol:9.52 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:5.32 g
Essential amino acids
Phenylalanine:0.19 g
Leucine:0.37 g
Methionine:0.12 g
Lysine:0.41 g
Isoleucine:0.20 g
Valine:0.23 g
Threonine:0.21 g
Tryptophan:36.40 mg
Histidine:0.14 g
Arginine:0.37 g
Non-essential amino acids
Alanine:0.36 g
Aspartic acid:0.45 g
Betaine:~
Cystine:53.20 mg
Glutamic acid:0.73 g
Glycine:0.50 g
Hydroxyproline:~
Proline:0.35 g
Serine:0.21 g
Tyrosine:0.14 g
Fats Total:0.92 g
Saturated fatty acids:0.39 g
Monounsaturated fatty acids:0.41 g
Polyunsaturated fatty acids:47.60 mg
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]:2.80 mg
Dodecanoic/Lauric [12:0]:5.60 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:25.20 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.19 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.15 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]:61.60 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.34 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]:36.40 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:11.20 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:0.95 g
Caffeine:~
Theobromine:~
Product Type:Beef
Weight Watchers Points:1 point(s)
Atkins Diet (Induction) Rating:4 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:3 / 10
Shorter URL for this page:http://calobonga.com/_47N
Did you know?...Dairies that feed their cows organic feed and graze them on organic fields experience healthier animals, less sickness, less disease, and a better tasting product that is worth more into today's market than non organic milk (due to falling commodity prices).
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