Nutrition Facts
Serving Size: 100g
Calories464
Total Fat3.3g
Saturated Fat0.0g
Total Carbs0.0g
Fiber0.0g
Sugars0.0g
Protein19.0g
Macro Breakdown
Glycemic Impact
| Glycemic Index | 0 (Low) |
| Glycemic Load | 0 |
| Insulin Index | 51 |
Health Scores (0-10)
10.0
Metabolic
4.6
Inflammation
10.0
Hormonal
5.0
Gut Health
6.4
Skin Health
6.3
Brain Health
7.3
Bone Health
6.9
Sleep
10.0
Exercise
5.0
Longevity
10.0
Detox
10.0
Immunity
7.1
Pral
7.0
Satiety
0.0
Nutrient Density
5.0
Bioavailability
0.6
Electrolyte
6.7
Methylation
Complete Nutrient Profile
| Nutrient | Amount / 100g | % Daily Value |
|---|---|---|
| Energy Kcal | 464.0 kJ | — |
| Protein | 19.0 g | 38% DV |
| Total Fat | 3.3 g | 4% DV |
| Cholesterol | 34.0 mg | 11% DV |
| Sodium | 1322.0 mg | 57% DV |
| Calcium | 10.0 mg | 1% DV |
| Iron | 3.5 mg | 19% DV |
| Magnesium | 18.0 mg | 4% DV |
| Phosphorus | 139.0 mg | 11% DV |
| Potassium | 402.0 mg | 9% DV |
| Zinc | 3.5 mg | 32% DV |
| Vitamin B6 | 0.3 mg | 15% DV |
| Folate | 7.0 µg | 2% DV |
| Vitamin B12 | 5.1 µg | 214% DV |
| Selenium | 16.4 µg | 30% DV |
Fatty Acid Breakdown
| Fatty Acid | Amount / 100g |
|---|---|
| saturated fat | 1.410g |
| monounsaturated fat | 1.450g |
| polyunsaturated fat | 0.170g |
Compare Beef, cured, luncheon meat, jellied With...
Abiyuch, raw
290 calAcerola juice, raw
96 calAcerola, (west indian cherry), raw
134 calAcorn stew (Apache)
399 calAgave, cooked (Southwest)
563 cal
290 calAcerola juice, raw
96 calAcerola, (west indian cherry), raw
134 calAcorn stew (Apache)
399 calAgave, cooked (Southwest)
563 cal
Health Condition Relevance
Athletic Performance
protein, iron, vitamin b12. Protein for MPS. Iron for O2 transport. B12 for RBC production. Nitrates→NO→vasodilation. Electrolyt.
Anemia
iron, vitamin b12, copper. Iron-deficiency is the most common nutritional deficiency. Vitamin C increases non-heme iron absorpt.
Hypothyroid
selenium, zinc, iron. Thyroid hormone synthesis requires iodine + tyrosine for T4 structure, selenium for T4→T3 conversion.
Hormonal & Metabolic Impact
🧬 Zinc → Testosterone, DHT (32% DV)
Cofactor for 5α-reductase (T→DHT). Required for androgen receptor function. Inhibits aromatase (T→estradiol).
🧬 Vitamin B6 → Progesterone, Dopamine (15% DV)
Cofactor for neurotransmitter synthesis (serotonin, dopamine, GABA). Supports progesterone production in luteal phase.
🧬 Selenium → T3 (active thyroid), Testosterone (30% DV)
Required for T4→T3 conversion (deiodinase enzyme). Selenoproteins protect Leydig cells from oxidative damage.
Frequently Asked Questions
Is Beef, cured, luncheon meat, jellied a good protein source?
Yes. Beef, cured, luncheon meat, jellied provides 19g of protein per 100g — that's 38% of the daily value. As a plant protein, combine with complementary sources (grains, nuts) for complete amino acid profile.
Does Beef, cured, luncheon meat, jellied affect hormones?
Yes — Beef, cured, luncheon meat, jellied is rich in zinc (32% DV), which Cofactor for 5α-reductase (T→DHT). Required for androgen receptor function. Inhibits aromatase (T→estradiol).. zinc supports Testosterone and DHT production. selenium supports T3 (active thyroid) and Testosterone production. vitamin b6 supports Progesterone and Dopamine production.
Is Beef, cured, luncheon meat, jellied good for blood pressure?
Yes. Beef, cured, luncheon meat, jellied provides 402mg of potassium per 100g (9% DV). Potassium helps lower blood pressure by counteracting sodium's effects and relaxing blood vessel walls. The sodium-to-potassium ratio is 0.3.
How filling is Beef, cured, luncheon meat, jellied?
Beef, cured, luncheon meat, jellied has a satiety score of 7.0/10. The 19g protein stimulates PYY (satiety hormone). This makes it effective for appetite control between meals.