Beef Sticks Nutrition Facts

156 calories in 1 oz

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Calories in Beef Sticks
Snacks, beef sticks, smoked
156 calories in 1 oz
1 oz = 28g ≈ 0.063lb ≈ 1.00oz
5.50 calories / gram
4 Weight Watchers points
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Calorie Sources:81% fats; 16% proteins; 3% carbohydrates
Fats:14.06 g (127 calories, 50% by weight)
Carbohydrates:1.53 g (4 calories, 5% by weight)
Proteins:6.10 g (25 calories, 22% by weight)
Alcohol:~
Water:5.41 g (19% by weight)
Fat Composition:46% saturated; 45% monounsaturated; 10% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:37.71 mg
Caffeine:~
Serving Sizes: 100 g
1 oz
1 stick
Food Group:Snacks
USDA #:19407
Related Foods: Calories in Beef Tenderloin
Beef, ground, 90% lean meat / 10% fat, patty, cooked, broiled
Beef, ground, 95% lean meat / 5% fat, patty, cooked, broiled
Calories in Corned Beef
Calories in Cured Beef
Calories in Filet Mignon
Calories in Lean Ground Beef
Calories in Sausage
Vitamin A:71 IU
Retinol:~
Retinol Activity Equivalent:3.69 mcg
α-Carotene:~
β-Carotene:42.53 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:39.69 mcg
Vitamin B-2:121.91 mcg
Vitamin B-3:1.29 mg
Vitamin B-5:90.72 mcg
Vitamin B-6:56.70 mcg
Vitamin B-9:~
Food folate:~
Dietary Folate Equivalent:~
Folic acid:~
Vitamin B-12:0.28 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:1.93 mg
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):19.28 mg
Copper (Cu):36.85 mcg
Fluoride (F):~
Iron (Fe):963.90 mcg
Magnesium (Mg):5.95 mg
Manganese (Mn):22.68 mcg
Phosphorus (P):51.03 mg
Potassium (K):72.86 mg
Selenium (Se):~
Sodium (Na):0.42 g
Zinc (Zn):686.07 mcg
Cholesterol:37.71 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:1.53 g
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:6.10 g
Essential amino acids
Phenylalanine:0.23 g
Leucine:0.42 g
Methionine:0.13 g
Lysine:0.43 g
Isoleucine:0.23 g
Valine:0.27 g
Threonine:0.24 g
Tryptophan:51.03 mg
Histidine:0.15 g
Arginine:0.43 g
Non-essential amino acids
Alanine:0.42 g
Aspartic acid:0.56 g
Betaine:~
Cystine:82.21 mg
Glutamic acid:0.86 g
Glycine:0.61 g
Hydroxyproline:~
Proline:0.41 g
Serine:0.25 g
Tyrosine:0.17 g
Fats Total:14.06 g
Saturated fatty acids:5.90 g
Monounsaturated fatty acids:5.80 g
Polyunsaturated fatty acids:1.25 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]:2.84 mg
Dodecanoic/Lauric [12:0]:93.56 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.41 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:3.34 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:2.06 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]:0.65 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:5.08 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:70.88 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:1.14 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.11 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]:2.84 mg
[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:1.25 g
Caffeine:~
Theobromine:~
Product Type:Beef
Weight Watchers Points:4 point(s)
Atkins Diet (Induction) Rating:5 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:1 / 10
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Did you know?...To reduce tearing when peeling or slicing an onion, chill for 30 minutes or cut off the top, but leave the root on. The root has the largest amount of sulphuric compounds, which is what causes tears when the onion is peeled or cut. Remove the root prior to cooking or eating.
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