Pastrami, beef, 98% fat-free

95 calories in 100 g

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Calories in Pastrami, beef, 98% fat-free
Pastrami, beef, 98% fat-free Suggest a better name
95 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
0.95 calories / gram
2 Weight Watchers points
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Calorie Sources:83% proteins; 11% fats; 6% carbohydrates
Fats:1.16 g (10 calories, 1% by weight)
Carbohydrates:1.54 g (6 calories, 2% by weight)
Proteins:19.60 g (78 calories, 20% by weight)
Alcohol:~
Water:74.30 g (74% by weight)
Fat Composition:93% monounsaturated; 7% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:47 mg
Caffeine:~
Serving Sizes: 100 g
1 serving 6 slices
Food Group:Sausages and Luncheon Meats
USDA #:7925
Related Foods: Calories in Beef Brain
Calories in Beef Tenderloin Steak
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Calories in Sausage
Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:90 mcg
Vitamin B-2:170 mcg
Vitamin B-3:5.06 mg
Vitamin B-5:300 mcg
Vitamin B-6:180 mcg
Vitamin B-9:7 mcg
Food folate:7 mcg
Dietary Folate Equivalent:7 mcg
Folic acid:~
Vitamin B-12:1.76 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:34.60 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):9 mg
Copper (Cu):70 mcg
Fluoride (F):~
Iron (Fe):2.78 mg
Magnesium (Mg):18 mg
Manganese (Mn):10 mcg
Phosphorus (P):0.15 g
Potassium (K):0.23 g
Selenium (Se):10.40 mcg
Sodium (Na):1 g
Zinc (Zn):4.26 mg
Cholesterol:47 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:1.54 g
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:19.60 g
Essential amino acids
Phenylalanine:0.62 g
Leucine:1.26 g
Methionine:0.40 g
Lysine:1.32 g
Isoleucine:0.74 g
Valine:0.75 g
Threonine:0.65 g
Tryptophan:0.15 g
Histidine:0.54 g
Arginine:1.06 g
Non-essential amino acids
Alanine:1.24 g
Aspartic acid:1.68 g
Betaine:~
Cystine:0.22 g
Glutamic acid:2.80 g
Glycine:1.44 g
Hydroxyproline:~
Proline:1.24 g
Serine:0.69 g
Tyrosine:0.56 g
Fats Total:1.16 g
Saturated fatty acids:~
Monounsaturated fatty acids:0.56 g
Polyunsaturated fatty acids:40 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]:~
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:~
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:~
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:~
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]:~
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:~
[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]:~
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:~
[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:Pastrami
Weight Watchers Points:2 point(s)
Atkins Diet (Induction) Rating:3 / 10
Atkins Diet (Maintanence) Rating:2 / 10
Zone Diet Rating:1 / 10
Shorter URL for this page:http://calobonga.com/_Hj
Did you know?...McDonald's french fries served in New York City contain twice as much trans fat as in Hungary, and 28 times as much trans fat as in Denmark (where trans fats are restricted).
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