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Nutrition - Facts for Luncheon meat, pork, beef
Nutrition
Facts
Nutrition facts for a little less than ¼ pound (100 grams) of Luncheon meat, pork, beef.
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Luncheon meat, pork, beef

Calories 353 Calories from Fat 281
(80%)
 [1]
% Total Quantity
Total Fat 32g 32%
Saturated Fat 12g 12%
Trans Fat g %
Cholesterol 55mg 0.06%
Sodium 1293mg 1.29%
Potassium 202mg 0.20%
Total Carbohydrate 2g 2%
Protein 13g 13%


NutrientQuantityUnits
Alanine 0.81 g
Alcohol, ethyl 0.00 g
Arginine 0.93 g
Ash 3.64 g
Aspartic acid 1.31 g
Betaine 4.90 mg
Caffeine 0.00 mg
Calcium, Ca 9.00 mg
Carbohydrate, by difference 2.33 g
Carotene, alpha 0.00 mcg
Carotene, beta 0.00 mcg
Cholesterol 55.00 mg
Choline, total 40.70 mg
Copper, Cu 0.04 mg
Cryptoxanthin, beta 0.00 mcg
Cystine 0.23 g
Energy 353.00 kcal
Energy 1477.00 kJ
Fatty acids, total monounsaturated 15.09 g
Fatty acids, total polyunsaturated 3.74 g
Fatty acids, total saturated 11.59 g
Fiber, total dietary 0.00 g
Folate, DFE 6.00 mcg_DFE
Folate, food 6.00 mcg
Folate, total 6.00 mcg
Folic acid 0.00 mcg
Glutamic acid 1.77 g
Glycine 0.98 g
Histidine 0.41 g
Iron, Fe 0.86 mg
Isoleucine 0.64 g
Leucine 1.05 g
Lutein + zeaxanthin 0.00 mcg
Lycopene 0.00 mcg
Lysine 1.19 g
Magnesium, Mg 14.00 mg
Manganese, Mn 0.03 mg
Methionine 0.29 g
Niacin 2.83 mg
Pantothenic acid 0.63 mg
Phenylalanine 0.51 g
Phosphorus, P 86.00 mg
Phytosterols 0.00 mg
Potassium, K 202.00 mg
Proline 0.73 g
Protein 12.59 g
Retinol 0.00 mcg
Riboflavin 0.15 mg
Selenium, Se 28.60 mcg
Serine 0.53 g
Sodium, Na 1293.00 mg
Sugars, total 0.00 g
Theobromine 0.00 mg
Thiamin 0.31 mg
Threonine 0.54 g
Total lipid (fat) 32.16 g
Tryptophan 0.13 g
Tyrosine 0.50 g
Valine 0.71 g
Vitamin A, IU 0.00 IU
Vitamin A, RAE 0.00 mcg_RAE
Vitamin B-12 1.28 mcg
Vitamin B-12, added 0.00 mcg
Vitamin B-6 0.20 mg
Vitamin C, total ascorbic acid 0.00 mg
Vitamin D 41.00 IU
Vitamin D (D2 + D3) 1.00 mcg
Vitamin E (alpha-tocopherol) 0.22 mg
Vitamin E, added 0.00 mg
Vitamin K (phylloquinone) 1.60 mcg
Water 49.28 g
Zinc, Zn 1.66 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
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