Nutritional Data for 1 OZ BEEF; CURED, CORNED BEEF, CANNED

Mean value per 28.35 grams edible part;  0.0% refuse 
Portions:  1 OZ = 28.35 gm, 1 SLICE = 21.00 gm
54.8% Cals from fat, 45.2% Cals from protein, 0.0% Cals from carbs.

                                          Male    Female
Name                    Unit    Amount    %RDA     %RDA
Food energy             KCal:   70.875     2.4%     3.2%
Protein                 Gms :    7.683    12.2%    15.4%
Total lipid (fat)       Gms :    4.233     4.4%     5.8%
Carbohydrate, by diff.  Gms :    0.000     0.0%     0.0%
Total saturated fat     Gms :    1.752     5.4%     7.2%
Ttl monounsaturated fat Gms :    1.690
Ttl polyunsaturated fat Gms :    0.179
Cholesterol             Mg  :   24.381     8.1%     8.1%
Sodium                  Mg  :  285.201    57.0%    57.0%
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  :    0.425     0.7%     0.7%
Thiamin                 Mg  :    0.006     0.4%     0.5%
Riboflavin              Mg  :    0.042     2.5%     3.2%
Niacin                  Mg  :    0.689     3.6%     4.6%
Vitamin B6              Mg  :    0.037     1.8%     2.3%
Folacin                 Mcg :    2.552     1.3%     1.4%
Vitamin B12             Mcg :    0.459    23.0%    23.0%
Potassium               Mg  :   38.556     1.9%     1.9%
Calcium                 Mg  :    3.402     0.4%     0.4%
Phosphorus              Mg  :   31.469     3.9%     3.9%
Magnesium               Mg  :    3.969     1.1%     1.4%
Iron                    Mg  :    0.590     5.9%     3.9%
Zinc                    Mg  :    1.012     6.7%     8.4%
Pantothenic acid        Mg  :    0.177     3.5%     3.5%
Copper                  Mg  :    0.018     0.9%     0.9%
Manganese               Mg  :    0.004     0.1%     0.1%
Ash                     Gms :    0.822
Water                   Gms :   16.364
Food energy             KJ  :  296.825
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 :    0.028
Lauric acid   (12:0)    Gms :    0.020
Myristic acid (14:0)    Gms :    0.119
Palmitic acid (16:0)    Gms :    0.862
Stearic acid  (18:0)    Gms :    0.649
Palmitoleic acid(16:1)  Gms :    0.227
Oleic acid      (18:1)  Gms :    1.418
Gadoleic acid   (20:1)  Gms :    0.000
Docosenoic acid (22:1)  Gms :    0.000
Linoleic acid (18:2/n6) Gms :    0.119     1.9%     2.4%
Linolenic acid(18:3/n3) Gms :    0.060     3.7%     5.0%
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 :    0.245    25.8%    32.2%
Isoleucine              Gms :    0.332    42.0%    52.7%
Leucine                 Gms :    0.564    50.8%    64.1%
Lysine                  Gms :    0.589    62.0%    77.4%
Methionine              Gms :    0.178
Cystine                 Gms :    0.098
Methionine+Cystine      Gms :    0.277    26.9%    33.7%
Phenylalanine           Gms :    0.276
Tyrosine                Gms :    0.251
Phenylalanine+Tyrosine  Gms :    0.527    47.5%    59.9%
Threonine               Gms :    0.290    52.7%    33.0%
Tryptophan              Gms :    0.070    25.0%    31.8%
Valine                  Gms :    0.338    42.8%    53.6%
Arginine                Gms :    0.474
Alanine                 Gms :    0.553
Aspartic acid           Gms :    0.752
Glutamic acid           Gms :    1.251
Glycine                 Gms :    0.642
Proline                 Gms :    0.553
Serine                  Gms :    0.310
Protein Score: 100, 59% ideal. EAA score: 2.05. 
Limiting Amino Acid: Tryptophan