Meat · Nutrition facts

Jerky Au Boeuf

294 kcal per 100 g, with 38.2 g protein, 23.5 g carbs and 4.4 g fat. Full micronutrients and serving info below.

Serving: 0.5 bag (34 g)
High proteinIron richPotassium
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Jerky Au BoeufNutri-Score DCompare
Amount

Showing values for 100 g

294 kcal
Calories
15% of a 2000 kcal day
38.2 g
Protein
53% of calories
23.5 g
Carbs
33% of calories
4.4 g
Fat
14% of calories
Macro split
Protein 53%Carbs 33%Fat 14%

Nutrition facts

per 100 g
Fiber0g0% DV
Sugar23.5g
Saturated fat1.5g8% DV
Trans fat0g
Cholesterol88.2mg29% DV
Sodium1735.3mg75% DV
Potassium661.8mg14% DV
Calcium58.8mg5% DV
Iron3.7mg21% DV
Vitamin C2.9mg3% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 0825382200301 · Data last verified:

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0825382200301

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Common questions

How many calories are in Jerky Au Boeuf?

Jerky Au Boeuf by Canadian Meat has 294 kcal per 100 g. One serving (34 g) is about 100 kcal.

How much protein is in Jerky Au Boeuf?

Jerky Au Boeuf contains 38.2 g of protein per 100 g — about 13 g per 34 g serving.

Is Jerky Au Boeuf a good source of protein?

Yes — 38.2 g of protein per 100 g, supplying 53% of its calories. That makes it an excellent protein source.

Is Jerky Au Boeuf high in sugar?

Yes — 23.5 g of sugar per 100 g, roughly 6 teaspoons. Sugar makes up 100% of its carbohydrates.

Is Jerky Au Boeuf high in sodium?

Yes — 1735.3 mg of sodium per 100 g, about 75% of the daily value.

Why does Jerky Au Boeuf have a Nutri-Score of D?

Nutri-Score weighs negatives (calories, sugar, saturated fat, sodium) against positives (fiber, protein) per 100 g. Points against come from sugar (23.5 g), sodium (1735.3 mg); points in favor come from protein (38.2 g). Overall that places it in band D.

How much Jerky Au Boeuf is 100 calories?

About 34 g of Jerky Au Boeuf equals 100 kcal.

Is Jerky Au Boeuf a good source of potassium?

It is a moderate source: 661.8 mg per 100 g, about 14% of the daily value. A 200 g portion covers roughly 28%.

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