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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Cooked corned beef is a rich source of complete protein, Vitamin B12, and zinc, which support muscle repair and immune function. However, it is high in sodium and saturated fat due to the curing process, so it should be consumed in moderation as part of a balanced diet.
A 100g serving of cooked corned beef provides approximately 18.17g of protein. This makes it an excellent source of high-quality protein necessary for muscle maintenance and red blood cell production.
Yes, cooked corned beef is very keto-friendly as it contains only 0.47g of carbohydrates per 100g. Its high fat content (18.98g) and moderate protein make it an ideal choice for low-carb and ketogenic lifestyles.
While beef is naturally gluten-free, corned beef is cured in a brine that may sometimes contain flavorings or additives with gluten. Always check the label on pre-packaged corned beef or verify the ingredients in the pickling spice if you are highly sensitive.
The pink color is a result of the curing process, specifically the use of sodium nitrite. This additive preserves the meat and reacts with the myoglobin in the beef to maintain a reddish-pink hue even when the meat has reached a safe internal temperature.
Cooked corned beef can be safely stored in an airtight container in the refrigerator for 3 to 4 days. For the best quality, ensure it is cooled and refrigerated within two hours of cooking.
Yes, cooked corned beef freezes well for up to 2 to 3 months. To maintain the best texture and prevent freezer burn, wrap it tightly in plastic wrap or aluminum foil before placing it in a heavy-duty freezer bag.
cooked corned beef is a versatile ingredient found in cuisines around the world. With 251 calories per 100g and 18.17 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the protein category with complete nutrition information.
View all protein →Discover 6 recipes featuring cooked corned beef with step-by-step instructions.
Browse recipes →To keep the meat moist, reheat it slowly with a splash of water, broth, or leftover cooking liquid. You can use a microwave covered with a damp paper towel, or warm it in a covered skillet over low heat to trap the steam.
Yes, corned beef is significantly higher in sodium than fresh beef because it is cured in a salt brine. If you are monitoring your salt intake, consider rinsing the cooked meat or boiling it in fresh water to help remove some of the excess surface salt.
Leftover corned beef is highly versatile and can be used to make classic corned beef hash with potatoes, sliced for Reuben sandwiches, or chopped into salads and stews for an easy protein addition.