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Nutrition · Open Food Facts

Typical values per 100 g · averaged across 20,046 products

Energy

233 kcal

Fat

15.4 g

— of which saturates

5.5 g

Carbohydrates

4.3 g

— of which sugars

2 g

Fibre

0.4 g

Protein

18.8 g

Salt

2.56 g

• Health Risks Associated with Meat Consumption: A Review of Epidemiological Studies.ReviewInternational journal for vitamin and nutrition research. Internationale Zeitschrift fur Vitamin- und Ernahrungsforschung. Journal international de vitaminologie et de nutrition · 2015Battaglia Richi E, Baumer B, Conrad B et al.DOI: 10.1024/0300-9831/a000224
• Masculinity, Meat, and Veg*nism: A Scoping Review.American journal of men's health · 2024Velzeboer R, Li E, Gao N et al.DOI: 10.1177/15579883241247173
• Meat consumption and consumer attitudes in Japan: An overview.ReviewMeat science · 2022Sasaki K, Motoyama M, Watanabe G et al.DOI: 10.1016/j.meatsci.2022.108879
• Culture, meat, and cultured meat.ReviewJournal of animal science · 2020Bryant CJDOI: 10.1093/jas/skaa172
• Meat products in human nutrition and health - About hazards and risks.ReviewMeat science · 2024De Smet S, Van Hecke TDOI: 10.1016/j.meatsci.2024.109628
• Meat analogues, the Canadian Meat Industry and the Canadian consumer.ReviewMeat science · 2022Ngapo TMDOI: 10.1016/j.meatsci.2022.108846
• Functional fermented meat products with probiotics-A review.ReviewJournal of applied microbiology · 2022Munekata PES, Pateiro M, Tomasevic I et al.DOI: 10.1111/jam.15337
• Red Meat Amino Acids for Beginners: A Narrative Review.ReviewNutrients · 2025Barr B, Levitt DE, Gollahon LDOI: 10.3390/nu17060939

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