Smoked Beef: Reference Slice, Protein and Sodium

Smoked Meat

28 g

Calculation basis: Values use the USDA SR28 reference for cured, smoked, chopped beef: 133 kcal per 100 g, with a documented 28 g slice. It is not plain whole smoked meat, smoked turkey or a particular brand’s label.

Calculated from the 100 g values. — means unknown, not zero. ~ indicates an estimated serving weight.

37kcal

Carbohydrate0.5 g 6%

Protein5.7 g 61%

Fat1.2 g 30%

Smoked Meat Nutrition Values

Nutrients	100 g	1 Source slice (28 g)
Calories(kcal)	133	37
Carbohydrate (g)	1.86	0.52
Protein (g)	20.19	5.65
Fat (g)	4.42	1.24
Fiber (g)	0	0
Cholesterol (mg)	46	12.88
Sodium (mg)	1258	352.24
Potassium (mg)	377	105.56
Calcium (mg)	8	2.24
Iron (mg)	2.85	0.8
Vitamin A (µg RAE)	0	0
Vitamin C (mg)	0	0

Values are calculated from a 100 g basis. The product, recipe and serving amount can change the result. See the food-specific notes below for the reference used.

Dietitian's Tips for Consuming Smoked Meat

“Smoked meat” does not identify one formulation. This page uses the USDA example of cured, smoked, chopped beef, reporting 133 kcal, 20.19 g protein and 4.42 g fat per 100 g. Smoked turkey and a whole piece of plain smoked meat are different products.

Calculating a slice

The source’s 28 g slice provides about 37 kcal, 5.65 g protein and 1.24 g fat. A 50 g amount provides about 67 kcal and 10.1 g protein. Your pack’s slices may be thinner or thicker; check their combined weight rather than automatically treating two slices as 56 g.

Its contribution to a sandwich

The reference contains 1,258 mg sodium per 100 g. A 28 g slice contributes about 352 mg and a 50 g amount 629 mg sodium, equivalent to roughly 0.88 and 1.57 g salt. Cheese, pickles and salted sauces add their own contribution to the sandwich total.

Compare sodium and salt in matching units; milligrams of sodium are not grams of salt.

Processed meat can contain carbohydrate

The source reports 1.86 g carbohydrate per 100 g, so it is not entered as zero simply because the food is meat. Total sugar is not reported separately and cannot be inferred from that carbohydrate figure. Read the ingredient list when comparing brands: curing salt and other additions distinguish the product from plain cooked meat.

The Namet smoked-turkey ingredient explanation and Namet smoked-chicken product distinction show separate formulations using other meats. The word “smoked” does not establish equal fat or salt across them.

Source note

The basis is USDA SR 28 record 13358 for cured, smoked, chopped beef. Its actual 28 g slice measure was retained. This historical US reference does not represent a current Turkish brand, pastırma, smoked turkey or smoked fish.