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Beef, cured, smoked, chopped beef |
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Beef, cured, smoked, chopped beef (USDA#13358) |
| Serving Size 1 slice (1 oz) |
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| Water 68g |
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| Calories 133 |
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| Energy 556kj |
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| Protein 20g |
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| Total Fat 4g |
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| Ash 4g |
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| Total Carbohydrates 1g |
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| Dietary Fiber 0g |
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| Calcium, Ca 8mg |
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| Iron, Fe 2mg |
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| Magnesium, Mg 21mg |
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| Phosphorus, P 181mg |
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| Potassium 377mg |
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| Sodium 1258mg |
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| Zinc, Zn 3mg |
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| Copper, Cu 2mg |
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| Manganese, Mn 2mg |
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| Selenium, Se 19mcg |
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| Vitamin C, total ascorbic acid 0mg |
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| Thiamin 8mg |
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| Riboflavin 0mg |
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| Niacin 4mg |
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| Pantothenic acid 0mg |
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| Vitamin B-6 0mg |
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| Folate, total 8mcg |
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| Folic acid 0mcg |
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| Folate, food 8mcg |
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| Folate, DFE 8mcg_DFE |
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| Vitamin B-12 1mcg |
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| Vitamin A, IU 0IU |
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| Vitamin A, RAE 0mcg_RAE |
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| Retinol 0mcg |
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| Fatty acids, total saturated 1g |
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| 4:0 0g |
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| 6:0 0g |
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| 8:0 0g |
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| 10:0 0g |
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| 12:0 0g |
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| 14:0 0g |
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| 16:0 0g |
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| 18:0 0g |
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| Fatty acids, total monounsaturated 1g |
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| 16:1 undifferentiated 0g |
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| 18:1 undifferentiated 1g |
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| 20:1 0g |
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| 22:1 undifferentiated 0g |
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| Fatty acids, total polyunsaturated 0g |
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| 18:2 undifferentiated 0g |
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| 18:3 undifferentiated 4g |
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| 18:4 0g |
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| 20:4 undifferentiated 0g |
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| 20:5 n-3 0g |
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| 22:5 n-3 0g |
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| 22:6 n-3 0g |
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| Cholesterol 46mg |
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| Phytosterols 0mg |
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| Tryptophan 0g |
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| Threonine 0g |
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| Isoleucine 0g |
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| Leucine 1g |
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| Lysine 1g |
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| Methionine 0g |
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| Cystine 0g |
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| Phenylalanine 0g |
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| Tyrosine 0g |
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| Valine 0g |
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| Arginine 1g |
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| Histidine 0g |
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| Alanine 1g |
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| Aspartic acid 1g |
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| Glutamic acid 2g |
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| Glycine 1g |
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| Proline 1g |
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| Serine 0g |
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General Guidelines | Charcoal Grill | Gas Grill | Doneness
Rotisserie cooking requires three key components: The spit assembly, a means to turn the spit, and a heat ... |
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| Beef Article |
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| General Guidelines | Degree of Doneness | Meat Thermometers
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In order to cook beef properly, the appropriate cooking method should be selected for each type of beef cut. For example, if you plan on using grilling as a cooking method, a ... |
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