Know what’s on your plate
Dried beef
Calories & nutrition facts
cured
Nutrition facts
Per 100 g% DV- Calories 153 kcal —
- Protein 31 g 62%
- Carbohydrate 2.8 g 1%
- Fat 1.9 g 2%
- Saturated fat 1 g 5%
- Fibre 0 g 0%
- Sugars 2.7 g —
- Sodium 2790 mg 121%
- Cholesterol 79 mg 26%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Vitamin E 0.38 mg 3%
- Vitamin K 1.3 µg 1%
- Thiamin (B1) 0.07 mg 5%
- Riboflavin (B2) 0.16 mg 13%
- Niacin (B3) 5.2 mg 32%
- Pantothenic acid (B5) 0.57 mg 11%
- Vitamin B6 0.39 mg 23%
- Folate (B9) 10 µg 3%
- Vitamin B12 1.6 µg 66%
- Choline 0 mg 0%
Minerals
- Calcium 8 mg 1%
- Iron 2.4 mg 13%
- Magnesium 19 mg 5%
- Phosphorus 181 mg 14%
- Potassium 235 mg 5%
- Zinc 4.9 mg 45%
- Copper 0.07 mg 8%
- Manganese 0.02 mg 1%
- Selenium 32.4 µg 59%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 153 | 31 g | 2.8 g | 1.9 g |
| 1 × slices | 28 g | 43 | 8.7 g | 0.8 g | 0.5 g |
| 2 × slices | 56 g | 86 | 17 g | 1.5 g | 1.1 g |
| ½ × slices | 14 g | 21 | 4.4 g | 0.4 g | 0.3 g |
| 3 × slices | 84 g | 129 | 26 g | 2.3 g | 1.6 g |
| 4 × slices | 112 g | 171 | 35 g | 3.1 g | 2.2 g |
Similar foods
- Viande des Grisons or dried beef meat207 kcal / 100 g
- Dried beef rounddried258 kcal / 100 g
- Dried meathobel-, bündner-, walliser-, tessiner- dried meat190 kcal / 100 g
- Beefsmoke-dried108 kcal / 100 g
- Beef jerkysnacks, chopped and formed410 kcal / 100 g
- Pastrami beefcured147 kcal / 100 g
- Jerked beefmeat, dried salted beef, raw307 kcal / 100 g
- Cured beef luncheon meatjellied111 kcal / 100 g
- Corned beef142 kcal / 100 g
- Dried salted beefraw273 kcal / 100 g
Questions about Dried beef
How do you make creamed chipped beef?
Rinse thin slices of dried beef briefly if you want to remove some surface salt, then chop them. Stir into a butter-and-flour roux, gradually whisk in milk and simmer for a few minutes until thick; serve over toast or warm biscuits.
Does dried beef need cooking before you eat it?
Most dried beef sold ready-sliced can be eaten without further cooking. It is also commonly warmed in sauces, scrambled eggs or toasted sandwiches; follow the packet’s instructions if it says otherwise.
How do you store dried beef after opening?
Keep opened dried beef tightly wrapped or in a sealed container in the fridge, and use it within the time stated on the packet. If it develops an unusual smell, sticky surface or mould, discard it.
What can you use instead of dried beef in a recipe?
Pastrami is a good substitute in sandwiches or a creamy sauce, though it is usually less dry and has a different seasoning. For a less cured flavour, use thinly sliced cooked beef and season the dish to taste.
What is the difference between dried beef and beef jerky?
Dried beef is often sold in thin, tender slices for sandwiches and cooking, while beef jerky is usually chewier and eaten as a snack. Per 100 g, jerky has 410 kcal and 25.6 g fat, compared with 153 kcal and 1.9 g fat in dried beef.
How much dried beef is a usual serving?
A typical serving is about 28 g, or a small pile of thin slices. That portion provides 8.7 g of protein and 781 mg of sodium.
Is dried beef the same as viande des Grisons?
They are both dried, cured beef, but the names usually refer to different styles. Viande des Grisons is air-dried and thinly sliced; its listed values per 100 g are 38.9 g protein and 1,530 mg sodium, compared with 31 g and 2790 mg in dried beef.
Why is dried beef so salty?
Salt is used in curing and helps draw moisture from the meat, which gives dried beef its concentrated, savoury taste. A quick rinse or a short soak in cold water before cooking can reduce surface saltiness.
Source: USDA FoodData Central 170604 · per 100 g · carbohydrate per EU label, fibre excluded
