Meat · Nutrition facts

Sliced Roast Beef

145 kcal per 100 g, with 20 g protein, 1.8 g carbs and 6.4 g fat. Full micronutrients and serving info below.

Serving: 3 slices (55 g)
High proteinLow carbPotassium
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Sliced Roast BeefNutri-Score CCompare
Amount

Showing values for 100 g

145 kcal
Calories
7% of a 2000 kcal day
20 g
Protein
55% of calories
1.8 g
Carbs
5% of calories
6.4 g
Fat
40% of calories
Macro split
Protein 55%Carbs 5%Fat 40%

Nutrition facts

per 100 g
Fiber0g0% DV
Sugar0g
Saturated fat0.9g4% DV
Trans fat0g
Cholesterol54.5mg18% DV
Sodium945.5mg41% DV
Potassium636.4mg14% DV
Calcium18.2mg1% DV
Iron2.3mg13% DV

% DV = share of the FDA daily value for the selected amount.

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 0069401042408 · Data last verified:

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0069401042408

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Common questions

How many calories are in Sliced Roast Beef?

Sliced Roast Beef by Piller’s has 145 kcal per 100 g. One serving (55 g) is about 80 kcal.

How much protein is in Sliced Roast Beef?

Sliced Roast Beef contains 20 g of protein per 100 g — about 11 g per 55 g serving.

Is Sliced Roast Beef a good source of protein?

Yes — 20 g of protein per 100 g, supplying 55% of its calories. That makes it an excellent protein source.

Is Sliced Roast Beef keto-friendly?

With 1.8 g total carbs (about 1.8 g net carbs) per 100 g, it fits low-carb and keto eating patterns in normal portions.

Is Sliced Roast Beef high in sodium?

Yes — 945.5 mg of sodium per 100 g, about 41% of the daily value.

Why does Sliced Roast Beef have a Nutri-Score of C?

Nutri-Score weighs negatives (calories, sugar, saturated fat, sodium) against positives (fiber, protein) per 100 g. Points against come from sodium (945.5 mg); points in favor come from protein (20 g). Overall that places it in band C.

How much Sliced Roast Beef is 100 calories?

About 69 g of Sliced Roast Beef equals 100 kcal.

Is Sliced Roast Beef a good source of potassium?

It is a moderate source: 636.4 mg per 100 g, about 14% of the daily value. A 200 g portion covers roughly 28%.

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