Beef, cured, corned beef, brisket, cooked
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.0 MG | 2% | |
| Riboflavin | 0.2 MG | 13% | |
| Niacin | 3.0 MG | 19% | |
| Pantothenic acid | 0.4 MG | 8% | |
| Vitamin B-6 | 0.2 MG | 14% | |
| Folate, total | 6 UG | 2% | |
| Choline, total | 69.2 MG | 13% | |
| Vitamin B-12 | 1.6 UG | 68% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.2 MG | 1% | |
| Vitamin D (D2 + D3) | 0.1 UG | 1% | |
| Vitamin K (phylloquinone) | 1.5 UG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 8 MG | 1% | |
| Iron, Fe | 1.9 MG | 10% | |
| Magnesium, Mg | 12 MG | 3% | |
| Phosphorus, P | 125 MG | 10% | |
| Potassium, K | 145 MG | 3% | |
| Sodium, Na | 973 MG | 42% | |
| Zinc, Zn | 4.6 MG | 42% | |
| Copper, Cu | 0.2 MG | 17% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 32.8 UG | 60% |
Nutrition Highlights
- Good source of protein with 18.2g per 100g.
- Good source of Sodium, Na (42% DV).
- Good source of Zinc, Zn (42% DV).
- Rich source of Selenium, Se (60% of Daily Value per 100g).
- Rich source of Vitamin B-12 (68% of Daily Value per 100g).
About Beef, cured, corned beef, brisket, cooked
This flavorful and hearty dish is a staple in many cuisines, particularly in Irish and American traditions. Made from beef brisket that has been cured in a seasoned brine, it's known for its rich, savory taste and tender texture. The curing process often involves a blend of spices like coriander, mustard seeds, and bay leaves, which infuse the meat with a distinctive flavor profile. After curing, the brisket is typically slow-cooked until it becomes fork-tender, making it a popular choice for sandwiches, hearty stews, or as a centerpiece for festive meals.
Nutritionally, this dish is a good source of high-quality protein, providing 18.2 grams per 100 grams, which supports muscle repair and overall body function. It also contains a significant amount of fat, with 19 grams per 100 grams, which contributes to its rich flavor but should be consumed in moderation, especially for those monitoring their fat intake. The low carbohydrate content (0.5 grams) and absence of fiber make it a suitable option for low-carb or ketogenic diets. However, due to the curing process, it may be high in sodium, so individuals with hypertension or those watching their salt intake should be mindful of portion sizes. Common culinary uses include slicing it thin for sandwiches, pairing it with cabbage for a classic dish, or incorporating it into hash for a hearty breakfast. Its versatility and robust flavor make it a beloved choice for both everyday meals and special occasions.
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