Beef, chopped
Category: Sausages & Luncheon Meats Characteristics: Cured Method: Smoked
Nutrition Highlights
Serving Size
Calories
37
Nutrient
% Daily Value*
*Daily Values are based on the reference caloric intake of 2,000 calories for adults and children aged 4+ years. Source: Food & Drug Administration
Calorie Sources
| Nutrient | Calories kcal (%) |
|---|---|
| Protein | 23 (60.8%) |
| Fat | 11 (29.9%) |
| Carbohydrate | 2.1 (5.6%) |
| Total | 37 (100%) |
Serving: 1 slice (1 oz) [28g]
Composition
| Nutrient | Weight g (%) |
|---|---|
| Water | 19 (68.9%) |
| Protein | 5.7 (20.2%) |
| Ash | 1.3 (4.6%) |
| Fat | 1.2 (4.4%) |
| Carbohydrate | 0.5 (1.9%) |
| Total | 28 (100%) |
Serving: 1 slice (1 oz) [28g]
Benefits
-
It is a good source of protein, providing high-quality protein that contains all essential amino acids
-
It contains important B vitamins like niacin, vitamin B6, and vitamin B12 which are important for energy metabolism
-
It provides minerals like iron, zinc, and selenium which are essential for various functions in the body
-
The smoking and curing process increases the shelf life and makes the meat more flavorful
-
It can be part of a balanced diet when consumed in moderation due to its high sodium and saturated fat content
Risks
-
High in sodium due to curing process. Cured meats have been linked to increased risk of heart disease and stroke
-
Processed meats like smoked beef are linked to increased risk of certain cancers due to presence of chemicals formed during smoking/cooking at high temperatures
-
High in saturated fats which can raise LDL (bad) cholesterol and risk of heart disease if consumed in large amounts regularly
-
May contain preservatives like nitrates/nitrites which can form compounds linked to cancer risk when heated
-
Smoking process can introduce carcinogenic compounds into the meat like polycyclic aromatic hydrocarbons (PAHs)
Additional Information
Beef, chopped, cured, smoked is a food product that offers both nutritional benefits and potential risks. Let's explore these aspects in detail.
Nutritional Benefits:
1. High-Quality Protein: Beef is an excellent source of high-quality protein, providing all essential amino acids necessary for the growth, repair, and maintenance of body tissues. Protein is crucial for building and repairing muscles, supporting a healthy immune system, and aiding in the production of enzymes and hormones.
2. Essential Vitamins: Beef contains various essential vitamins, including vitamin B12, which is vital for the formation of red blood cells and proper neurological function. Additionally, it is a good source of vitamin B6, which plays a role in brain development and function, as well as supporting the immune system.
3. Minerals: Beef is rich in essential minerals such as iron, zinc, and selenium. Iron is essential for oxygen transport and energy production, while zinc supports immune function, wound healing, and DNA synthesis. Selenium acts as an antioxidant, protecting cells from damage and supporting thyroid function.
4. Healthy Fats: While beef can contain saturated fats, it also provides monounsaturated and polyunsaturated fats, including omega-3 fatty acids. These healthy fats play a crucial role in brain health, reducing inflammation, and supporting heart health.
5. Nutrient Density: Beef is a nutrient-dense food, meaning it provides a significant amount of essential nutrients in relation to its calorie content. This makes it a valuable food choice for individuals aiming to meet their nutrient requirements while managing their calorie intake.
Potential Risks:
1. Sodium Content: Cured and smoked beef often contains high levels of sodium due to the curing process. Excessive sodium intake can contribute to high blood pressure, increasing the risk of heart disease and stroke. Individuals with hypertension or those following a low-sodium diet should be cautious when consuming this product.
2. Nitrate and Nitrite Content: The curing process often involves the use of nitrates and nitrites to preserve the meat and enhance its flavor. However, excessive consumption of these additives has been associated with an increased risk of certain cancers. It is important to moderate the intake of cured and smoked meats to minimize this risk.
3. Saturated Fat: Beef, especially when cured and smoked, can be higher in saturated fat, which, when consumed in excess, may contribute to elevated cholesterol levels and an increased risk of heart disease. To maintain heart health, it is advisable to consume lean cuts of beef and moderate portion sizes.
4. Potential Carcinogenic Compounds: The smoking process can lead to the formation of potentially harmful compounds, such as polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs). These substances have been associated with an increased risk of certain cancers. However, the risk can be minimized by consuming smoked meats in moderation and employing healthier cooking methods like grilling or baking.
In conclusion, beef, chopped, cured, smoked offers various nutritional benefits, including high-quality protein, essential vitamins, minerals, healthy fats, and nutrient density. However, it is important to be aware of the potential risks associated with excessive sodium, nitrate and nitrite content, saturated fat, and the formation of carcinogenic compounds during the smoking process. Moderation and choosing lean cuts of beef can help individuals enjoy the benefits while minimizing the risks associated with this food product.