Cooked Smoked Beef Pastrami CARL BUDDIG

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Cooked Smoked Beef Pastrami CARL BUDDIG Food Facts

CARL BUDDIG, Cooked Smoked Beef Pastrami, Chopped, Pressed food facts

USDA SR27 Database Food #07274 category lunch-meat Food Products
Measurement
measure spectrum
Amount: apple1 serving 2 oz = 57 grams
of CARL BUDDIG. CKD SMOKED BF PASTRAMI,CHOPD,PRESSED
Current Multiple = 1
07274
Measurement Choices:
1 serving 2 oz   1 package

Multiply Current Measurement by:
1/2 1 2 3 4
Calories
nutrient-1
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
80 141
 
336 590
 
Macronutrients
nutrient-2
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0.57 1
 
3.71 6.5
 
11.17 19.6
 
0 0
 
39.79 69.8
 
1.77 3.1
 
Macronutrients are elements or substances that are essential in larger amounts to the growth and health of a living organism.
Close Notes
Vitamins
nutrient-3
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0.051 0.09
 
0.131 0.23
 
2.337 4.1
 
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Vitamins are:
Minerals
nutrient-4
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
10 17
 
1.4 2.45
 
208 365
 
602 1056
 
NS
 
NS
 
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Minerals are:
Fat
nutrient-7
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
3.71 6.5
 
Fat Calories = 33.2 kcals = 42% of total
Sterols
nutrient-8
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
Footnotes:

This food, briefly described as CARL BUDDIG. CKD SMOKED BF PASTRAMI,CHOPD,PRESSED, supplies an extra generous amount of the following vitamins, minerals and nutrients:
Energy This food has a high source of energy. The amount of energy is measured in joules or Calories (kilocals).


Protein is the major structural component of all cells in the body and function as enzymes in membranes as transport carriers and as some hormones. During digestion and absorption, dietary proteins are broken down into amino acids which become building blocks of these fuctional and structural compounds.
Total lipid (fat) This food has a higher than average amount of lipids (fat). Fat is required by the body, but some sources of fat are better than others. The fat types that are present in generous amounts (if any) are as follows: Fatty acids, total polyunsaturated Iron, Fe, prevents microcitic hypochromic anemia. Potassium, K, maintains cell function. Potassium blunts the rise in blood pressure due to excess sodium intake and decrease recurrence of kidney stones Sodium, Na, and chloride, in excessive amounts, increase blood pressure, heart disease, hypertension and stroke. Thiamin aka Vitamin B-1 Riboflavin aka Vitamin B-2 is a conenzyme in numerous redux reactions. Niacin is a coenzyme in metabolism of Carbohydrates and branched amino acids. Fatty acids, total saturated Cholesterol