Food guide

Corned Beef

Salt-cured brisket, cooked; sodium is substantially higher than fresh beef of the same cut.

Meat & PoultryProtein-Rich

Corned Beef, a nutrient-dense meat & poultry food, photographed on a plain linen surface

Nutrition per 100 g

Standardised to 100 g of corned beef, cooked for fair comparison. Typical serving: 80 g cooked — 201 kcal per 80 g serving.

Nutrition information for Corned Beef
Nutrient	Per 100 g	Per serving (80 g)	Per 100 kcal
Energy	251 kcal	201 kcal	100 kcal
Protein	18.3 g	14.6 g	7.3 g
Carbohydrate	0.5 g	0.4 g	0.2 g
Fat	19 g	15.2 g	7.6 g
Fibre	0 g	0 g	0 g

Figures are typical values and vary with variety, preparation and brand.

Micronutrients

Vitamins and minerals per 100 g of corned beef, with a typical serving and FDA Daily Value for adults.

Micronutrients for Corned Beef
Nutrient	Per 100 g	Per serving (80 g)	% DV
Vitamins
Vitamin A	0 µg	0 µg	0%
Vitamin C	0 mg	0 mg	0%
Vitamin D	0.1 µg	0.08 µg	<1%
Vitamin E	0.16 mg	0.13 mg	1%
Vitamin K	1.5 µg	1.2 µg	1%
Thiamin	0.026 mg	0.021 mg	2%
Riboflavin	0.17 mg	0.14 mg	13%
Niacin	3 mg	2.4 mg	19%
Vitamin B6	0.23 mg	0.18 mg	14%
Folate	6 µg	4.8 µg	2%
Vitamin B12	1.6 µg	1.3 µg	67%
Pantothenic acid	0.42 mg	0.34 mg	8%
Choline	69.2 mg	55.4 mg	13%
Minerals
Calcium	8 mg	6.4 mg	<1%
Iron	1.9 mg	1.5 mg	11%
Magnesium	12 mg	9.6 mg	3%
Phosphorus	125 mg	100 mg	10%
Potassium	145 mg	116 mg	3%
Sodium	973 mg	778 mg	42%
Zinc	4.6 mg	3.7 mg	42%
Selenium	32.8 µg	26.2 µg	60%
Copper	0.15 mg	0.12 mg	17%
Manganese	0.022 mg	0.018 mg	<1%

Source: USDA FoodData Central — Beef, cured, corned beef, brisket, cooked

% DV uses FDA Daily Values for adults. Nutrients that USDA does not report for this entry are omitted. Values vary with variety, preparation and brand.

Why eat corned beef?

A commonly eaten food that can sit in a balanced pattern when portions are honest.
Salt-cured brisket, cooked; sodium is substantially higher than fresh beef of the same cut.

How to include it

Cook to a safe temperature and serve with vegetables or a whole grain.
Typical pairing ideas: Cabbage, Mustard, Rye bread.

Things to consider

Preparation and added fat, salt or sugar change the numbers more than the raw food does.

Educational content. This article is for general information and is not medical advice. Speak to a qualified health professional about your individual circumstances.