Corned Beef Brisket – Nutritional Information

Posted by the IYD Team in Nutrition Values

Item: Corned Beef Brisket
Category: Beef Products
Refuse: 1% (values below are for edible portion)
Serving size analysed: 320g, 1 piece, cooked, excluding refuse

Intro: It might surprise some people to learn that corned beef has nothing to do with corn, especially if you live in countries like the UK where corned beef usually means a tin of ground meat mixed with gelatine, but in actual fact this gets its name from the ‘corns’ of coarse salt that are used to cure it, so it is all about preservation. Salt has been used to preserve meat for hundreds of years, if not longer, and although you would have thought we didn’t need it anymore today, then corned beef is still as popular as ever.

This corned beef brisket we look at below will have been cured in a brine solution, and you will usually find it sold in that solution too. This does however mean that the sodium (salt) content of this cut of meat, even after it has been cooked, is quite high.

Footnotes:

None

Source:

These nutrition facts for this corned beef brisket were kindly provided by…

U.S. Department of Agriculture, Agricultural Research Service.
USDA National Nutrient Database for Standard Reference, Release 22. Nutrient Data Laboratory Home Page: http://www.nal.usda.gov/fnic/foodcomp/search/

…under a PD license.

Information provide for entertainment purposes only and should not be relied upon to be accurate, please visit the USDA database for the full record.

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