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Food database and calorie counter Source: Generic

3 1/2 oz

Beef Jerky

Nutrition Facts
Serving Size 3 1/2 oz
 
Amount Per Serving
Calories from Fat 229
Calories 407
 
% Daily Values*
Total Fat 25.4g 39%
  Saturated Fat 10.766g 54%
  Polyunsaturated Fat 1.003g  
  Monounsaturated Fat 11.217g  
Cholesterol 48mg 16%
Sodium 2196mg 92%
Potassium 592mg  
Total Carbohydrate 10.91g 4%
  Dietary Fiber 1.8g 7%
  Sugars 8.93g  
Protein 32.94g  
 
Vitamin A 0% Vitamin C 0%
Calcium 2% Iron 30%
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Values are based on USDA Nutrient Database SR18
Note:
Includes: Slim Jim; Big Jerk; Super Jerk; Giant Jerk
20%
of RDI*
(407 calories)
20% of RDI
Calorie Breakdown:
 
Carbohydrate (11%)
 
Fat (57%)
 
Protein (32%)
Carbohydrates, 10.91g (11%) Fat, 25.4g (57%) Protein, 32.94g (32%)
* Based on a RDI of 2000 calories

Photos

 
 

Nutrition summary:

Calories
407
Fat
25.4g
Carbs
10.91g
Protein
32.94g
There are 407 calories in 3 1/2 ounces of Beef Jerky.
Calorie breakdown: 57% fat, 11% carbs, 32% protein.

Other Common Serving Sizes:

Serving Size Calories
1 Big Jerk 27
1 Slim Jim 39
1 Super Jerk 40
1 cubic inch 49
1 Giant Jerk 74
1 oz 116
1 cup pieces 369
100 g 410

Related Types of Jerky:

Beef Jerky
Smoked Beef Sticks
Bacon and Beef Sticks
Trader Joe's Buffalo Jerky
Great Value Peppered Beef Jerky
Jack Link's Teriyaki Beef Jerky
  view more jerky nutritional info

Related Types of Beef:

Beef
Ground Beef (Cooked)
Lean Ground Beef
Roast Beef
Corned Beef
Beef Steak
  view more beef nutritional info
Other Related Foods
Snacks

See Also:

You searched for "Beef Jerky". Did you mean:
The Beef Jerky Outlet Beef Jerky
7-Eleven Teriyaki Beef Jerky
Stripling's Beef Jerky
Hill Country Fare Beef Jerky Peppered
Clover Valley Original Beef Jerky
  view more results

Contains these Ingredients:

99 g Beef jerky
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Recently Eaten By:

tmande10
on 14 April 2014
RavenDouglas
on 27 March 2014
susie5551
on 20 March 2014
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on 18 March 2014

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