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

Mean value per 21.00 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:   52.500     1.8%     2.4%
Protein                 Gms :    5.691     9.0%    11.4%
Total lipid (fat)       Gms :    3.135     3.2%     4.3%
Carbohydrate, by diff.  Gms :    0.000     0.0%     0.0%
Total saturated fat     Gms :    1.298     4.0%     5.3%
Ttl monounsaturated fat Gms :    1.252
Ttl polyunsaturated fat Gms :    0.132
Cholesterol             Mg  :   18.060     6.0%     6.0%
Sodium                  Mg  :  211.260    42.3%    42.3%
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  :    0.315     0.5%     0.5%
Thiamin                 Mg  :    0.004     0.3%     0.4%
Riboflavin              Mg  :    0.031     1.8%     2.4%
Niacin                  Mg  :    0.510     2.7%     3.4%
Vitamin B6              Mg  :    0.027     1.4%     1.7%
Folacin                 Mcg :    1.890     0.9%     1.1%
Vitamin B12             Mcg :    0.340    17.0%    17.0%
Potassium               Mg  :   28.560     1.4%     1.4%
Calcium                 Mg  :    2.520     0.3%     0.3%
Phosphorus              Mg  :   23.310     2.9%     2.9%
Magnesium               Mg  :    2.940     0.8%     1.1%
Iron                    Mg  :    0.437     4.4%     2.9%
Zinc                    Mg  :    0.750     5.0%     6.2%
Pantothenic acid        Mg  :    0.131     2.6%     2.6%
Copper                  Mg  :    0.013     0.7%     0.7%
Manganese               Mg  :    0.003     0.1%     0.1%
Ash                     Gms :    0.609
Water                   Gms :   12.121
Food energy             KJ  :  219.870
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 :    0.021
Lauric acid   (12:0)    Gms :    0.015
Myristic acid (14:0)    Gms :    0.088
Palmitic acid (16:0)    Gms :    0.638
Stearic acid  (18:0)    Gms :    0.481
Palmitoleic acid(16:1)  Gms :    0.168
Oleic acid      (18:1)  Gms :    1.050
Gadoleic acid   (20:1)  Gms :    0.000
Docosenoic acid (22:1)  Gms :    0.000
Linoleic acid (18:2/n6) Gms :    0.088     1.4%     1.8%
Linolenic acid(18:3/n3) Gms :    0.044     2.8%     3.7%
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 :    0.181    19.1%    23.8%
Isoleucine              Gms :    0.246    31.1%    39.0%
Leucine                 Gms :    0.418    37.6%    47.5%
Lysine                  Gms :    0.436    45.9%    57.4%
Methionine              Gms :    0.132
Cystine                 Gms :    0.073
Methionine+Cystine      Gms :    0.205    19.9%    25.0%
Phenylalanine           Gms :    0.205
Tyrosine                Gms :    0.186
Phenylalanine+Tyrosine  Gms :    0.390    35.2%    44.4%
Threonine               Gms :    0.215    39.1%    24.4%
Tryptophan              Gms :    0.052    18.5%    23.6%
Valine                  Gms :    0.250    31.7%    39.7%
Arginine                Gms :    0.351
Alanine                 Gms :    0.410
Aspartic acid           Gms :    0.557
Glutamic acid           Gms :    0.927
Glycine                 Gms :    0.475
Proline                 Gms :    0.410
Serine                  Gms :    0.229
Protein Score: 100, 59% ideal. EAA score: 2.05. 
Limiting Amino Acid: Tryptophan