Nutritional Data for 100 grams of BEEF; CURED, CORNED BEEF, BRISKET, COOKED

Mean value per 100.00 grams edible part;  1.0% refuse 
Portions:  3 OZ = 85.00 gm, 1 LB RAW AP = 320.00 gm
69.2% Cals from fat, 30.1% Cals from protein, 0.7% Cals from carbs.

                                          Male    Female
Name                    Unit    Amount    %RDA     %RDA
Food energy             KCal:  251.000     8.7%    11.4%
Protein                 Gms :   18.170    28.8%    36.3%
Total lipid (fat)       Gms :   18.980    19.6%    25.9%
Carbohydrate, by diff.  Gms :    0.470     0.1%     0.1%
Total saturated fat     Gms :    6.340    19.7%    26.0%
Ttl monounsaturated fat Gms :    9.220
Ttl polyunsaturated fat Gms :    0.670
Cholesterol             Mg  :   98.000    32.7%    32.7%
Sodium                  Mg  : 1134.000   226.8%   226.8%
Total dietary fiber     Gms :    0.000     0.0%     0.0%
Vitamin A               Re  :    0.000     0.0%     0.0%
Vitamin A               IU  :    0.000
Ascorbic acid           Mg  :   16.000    26.7%    26.7%
Thiamin                 Mg  :    0.026     1.7%     2.4%
Riboflavin              Mg  :    0.170    10.0%    13.1%
Niacin                  Mg  :    3.030    15.9%    20.2%
Vitamin B6              Mg  :    0.230    11.5%    14.4%
Folacin                 Mcg :    6.000     3.0%     3.3%
Vitamin B12             Mcg :    1.630    81.5%    81.5%
Potassium               Mg  :  145.000     7.2%     7.2%
Calcium                 Mg  :    8.000     1.0%     1.0%
Phosphorus              Mg  :  125.000    15.6%    15.6%
Magnesium               Mg  :   12.000     3.4%     4.3%
Iron                    Mg  :    1.860    18.6%    12.4%
Zinc                    Mg  :    4.580    30.5%    38.2%
Pantothenic acid        Mg  :    0.420     8.4%     8.4%
Copper                  Mg  :    0.154     7.7%     7.7%
Manganese               Mg  :    0.022     0.6%     0.6%
Ash                     Gms :    2.600
Water                   Gms :   59.790
Food energy             KJ  : 1048.000
Butyric acid   (4:0)    Gms :    0.000
Capriic acid   (6:0)    Gms :    0.000
Caprylic acid  (8:0)    Gms :    0.000
Capric acid   (10:0)    Gms :    0.040
Lauric acid   (12:0)    Gms :    0.020
Myristic acid (14:0)    Gms :    0.500
Palmitic acid (16:0)    Gms :    3.690
Stearic acid  (18:0)    Gms :    1.740
Palmitoleic acid(16:1)  Gms :    1.440
Oleic acid      (18:1)  Gms :    7.780
Gadoleic acid   (20:1)  Gms :    0.000
Docosenoic acid (22:1)  Gms :    0.000
Linoleic acid (18:2/n6) Gms :    0.540     8.4%    11.0%
Linolenic acid(18:3/n3) Gms :    0.130     8.1%    10.8%
Stearidonic acid(18:4)  Gms :    0.000
Eicosatetraenoic(20:4)  Gms :    0.000
Eicosapentaenoic(20:5n3)Gms :    0.000
Dodecapentaenoic(22:5)  Gms :    0.000
Docosahexaenoic (22:6n3)Gms :    0.000
Phytosterols            Mg  :    0.000
Histidine               Gms :    0.578    60.8%    76.1%
Isoleucine              Gms :    0.785    99.4%   124.6%
Leucine                 Gms :    1.334   120.2%   151.6%
Lysine                  Gms :    1.392   146.5%   183.2%
Methionine              Gms :    0.421
Cystine                 Gms :    0.232
Methionine+Cystine      Gms :    0.653    63.4%    79.6%
Phenylalanine           Gms :    0.654
Tyrosine                Gms :    0.593
Phenylalanine+Tyrosine  Gms :    1.247   112.3%   141.7%
Threonine               Gms :    0.686   124.7%    78.0%
Tryptophan              Gms :    0.166    59.3%    75.5%
Valine                  Gms :    0.799   101.1%   126.8%
Arginine                Gms :    1.122
Alanine                 Gms :    1.308
Aspartic acid           Gms :    1.778
Glutamic acid           Gms :    2.958
Glycine                 Gms :    1.517
Proline                 Gms :    1.308
Serine                  Gms :    0.732
Protein Score: 100, 59% ideal. EAA score: 2.06. 
Limiting Amino Acid: Tryptophan