Beef, salted, dried, raw
Last updated 3 Nov 2026
Meets Patient’s editorial guidelines
- DownloadDownload
- Share
- Language
- Discussion
- Ask Patient
- Audio Version
- Add to preferred sources on Google
Salted, dried raw beef is beef preserved by salting and drying, described here in its raw form. It mainly provides protein, with 55g per 100g. The same weight contains 1.5g of fat and provides 1046 kJ of energy. It also supplies iron, at 4.9mg per 100g.
Protein is needed for the growth and maintenance of body tissues, while iron contributes to the formation of haemoglobin, which carries oxygen in the blood. As this beef is salted, its salt content is relevant to people monitoring their salt intake, although no salt figure is supplied in this dataset. Full figures for the nutrients reported are in the tables below.
Nutrition per 100g
Nutrient | Per 100g |
|---|---|
Energy | 250 kcal |
Energy | 1046 kJ |
Fat | 1.5g |
Carbohydrate | 0g |
of which sugars | 0g |
55g | |
Alcohol | 0g |
Water | 29g |
Vitamins and minerals per 100g
Nutrient | Per 100g |
|---|---|
Trace | |
0mg | |
0.02mg | |
0.18mg | |
6.3mg | |
49mg | |
4.9mg |
Other types of beef
Food | Calories per 100g | Protein per 100g | Fat per 100g | Fibre per 100g |
|---|---|---|---|---|
140 kcal | 19g | 7g | – | |
227 kcal | 16g | 18g | – | |
139 kcal | 22g | 5.7g | – | |
160 kcal | 21g | 8.6g | – | |
139 kcal | 21g | 6.1g | – | |
218 kcal | 18g | 16g | – | |
558 kcal | 19g | 54g | 0g | |
677 kcal | 6.8g | 72g | – | |
140 kcal | 21g | 6.1g | – | |
155 kcal | 21g | 7.9g | – | |
175 kcal | 23g | 9.3g | – | |
266 kcal | 20g | 21g | – | |
145 kcal | 22g | 6.5g | – | |
253 kcal | 19g | 20g | – | |
129 kcal | 23g | 4.3g | 0g | |
132 kcal | 22g | 5.1g | – | |
225 kcal | 20g | 16g | 0g | |
130 kcal | 22g | 4.2g | – | |
125 kcal | 22g | 4.1g | – | |
174 kcal | 21g | 10g | 0g |
About these figures
Values are per 100g of the food as described (Literature sources). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.
These figures come from an older part of the dataset that is no longer updated. Original source: Wu Leung, Busson and Jardin (1968) Food composition table for use in Africa. Food and Agriculture Organization and US Department of Health, Education and Welfare, Bethesda.