Food guide

Canned Luncheon Meat

Canned Luncheon Meat is a commonly eaten animal protein in many food cultures.

Meat & PoultryProtein-Rich

Canned Luncheon Meat, a nutrient-dense meat & poultry food, photographed on a plain linen surface

Nutrition per 100 g

Standardised to 100 g of canned luncheon meat for fair comparison. Typical serving: 100 g — 334 kcal per 100 g serving.

Nutrition information for Canned Luncheon Meat
Nutrient	Per 100 g	Per serving (100 g)	Per 100 kcal
Energy	334 kcal	334 kcal	100 kcal
Protein	12.5 g	12.5 g	3.7 g
Carbohydrate	2.1 g	2.1 g	0.6 g
Fat	30.3 g	30.3 g	9.1 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 canned luncheon meat, with a typical serving and FDA Daily Value for adults.

Micronutrients for Canned Luncheon Meat
Nutrient	Per 100 g	Per serving (100 g)	% DV
Vitamins
Vitamin A	0 µg	0 µg	0%
Vitamin C	1 mg	1 mg	1%
Vitamin D	0.55 µg	0.55 µg	3%
Vitamin E	0.26 mg	0.26 mg	2%
Vitamin K	0 µg	0 µg	0%
Thiamin	0.37 mg	0.37 mg	31%
Riboflavin	0.19 mg	0.19 mg	15%
Niacin	3.1 mg	3.1 mg	19%
Vitamin B6	0.21 mg	0.21 mg	12%
Folate	6 µg	6 µg	2%
Vitamin B12	0.9 µg	0.9 µg	38%
Pantothenic acid	0.47 mg	0.47 mg	9%
Choline	61.8 mg	61.8 mg	11%
Minerals
Calcium	6 mg	6 mg	<1%
Iron	0.72 mg	0.72 mg	4%
Magnesium	10 mg	10 mg	2%
Phosphorus	82 mg	82 mg	7%
Potassium	215 mg	215 mg	5%
Sodium	1289 mg	1289 mg	56%
Zinc	1.5 mg	1.5 mg	14%
Selenium	28 µg	28 µg	51%
Copper	0.037 mg	0.037 mg	4%
Manganese	0.024 mg	0.024 mg	1%

Source: USDA FoodData Central — Luncheon meat, pork, canned

% 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 canned luncheon meat?

A commonly eaten food that can sit in a balanced pattern when portions are honest.
Canned Luncheon Meat is a commonly eaten animal protein in many food cultures.

How to include it

Cook to a safe temperature and serve with vegetables or a whole grain.
Typical pairing ideas: Rice, Vegetables, Lemon.

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.