Saltie Public Food Database

Hot Jamaican Brand Beef Jerky

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UPC Code 898588002642
Data Source USDA

Nutrition Facts

Package Weight 3.25 oz
Serving Sizes 1 oz (26g)
oz
Calories 50
Total Fat 1g 1%
Saturated Fat 0g 0%
Cholesterol 20mg 7%
Sodium 590mg 26%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 0%
Sugars 3g
Protein 8g 16%
Daily Value % is based on a 2,000 calorie diet.

Calories per Macronutrient

The macronutrient calorie distribution in 1 oz of Hot Jamaican Brand Beef Jerky are 23% in carbs, 17% in fat, and 60% in protein.

carbs: 23%
fat: 17%
protein: 60%

Carbs to Weight Ratio

The carbs to weight ratio of Hot Jamaican Brand Beef Jerky is 12%.

This ratio can give you a sense of if this food is higher in carbs or lower in carbs than other foods by weight. Eating foods high in carbs can cause your blood glucose to spike faster than if the food or meal you're eating also contains protein or fat.

Estimated Water to Weight Ratio

The water to weight ratio of Hot Jamaican Brand Beef Jerky is estimated to be 54%.

This ratio can estimate how much water this food contains relative to other foods. Water helps regulate body temperature, lubricate joints, flush out waste products, and protect our organs and tissue. Eating foods high in water can help you stay hydrated.

Listed Ingredients

Beef, Barbecue Sauce [High Fructose Corn Syrup, Distilled Vinegar, Tomato Paste, Modified Food Starch, Salt Pineapple Juice Concentrate, Natural Smoke Flavor, Spices, Caramel Color, Sodium Benzoate (Preservative), Molasses, Corn Syrup, Garlic, Sugar Tamarind, Natural Flavor], Soy Sauce [Water, Salt, Hydrolyzed Soy Protein, Corn Syrup, Caramel Color, Potassium Sorbate (Preservative)], Worcestershire Sauce [Distilled White Vinegar, Water, Molasses, High Fructose Corn Syrup, Salt Soy Sauce (Water, Salt, Hydrolyzed Soy Protein, Corn Syrup, Caramel Coloring), Natural Flavoring, Caramel Coloring, Anchovies, Polysorbate 80, Soy Flour, Garlic Extract], Onion Alt, Garlic Salt, Cayenne Pepper, Habanero Pepper, Spices, Onion Powder, Garlic Powder.

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