Barbecue beef, with sauce
Common food
Photo: Wikipedia
Barbecue beef with sauce is tender, slow-cooked beef coated in a rich, glossy sauce that balances sweet, smoky, and tangy notes. The meat is typically juicy and pulls apart easily, while the sauce caramelizes slightly to create a sticky, flavorful glaze. With nearly 20g of protein per 100g, it's a protein-packed option, though the sauce contributes noticeable sugar and calories.
Calorie split: 35% protein · 22% carbs · 43% fat
↓ Full nutrition💚 Why it's loved
People love it for the deep, complex flavor profile—smoky, sweet, and savory all at once—which feels indulgent and comforting. It's also incredibly versatile, working in sandwiches, bowls, salads, or as a standalone main dish.
⚠️ Watch-outs & how to enjoy it better
The sauce often contains significant added sugar and sodium, which can contribute to blood-sugar spikes and increased blood pressure if consumed frequently. To counteract, pair with non-starchy vegetables (like coleslaw or roasted broccoli) to slow sugar absorption, and choose low-sugar sauce brands or make your own. Those monitoring sodium should rinse excess sauce or opt for smaller portions.
Key benefits
- High-quality protein for muscle maintenance and satiety
- Rich in iron and B vitamins, especially B12, from beef
- Provides zinc and selenium for immune function
- Can be a flavorful way to increase protein intake
- Convenient and versatile for meal prep
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'bark'—the dark, flavorful crust on smoked barbecue beef—is formed by a chemical reaction between the meat's proteins, smoke, and a dry rub, not by burning.
Full nutrition (USDA data · scales with serving)
| Water | 54.6 g |
| Energy | 228 kcal |
| Protein | 19.8 g |
| Total lipid (fat) | 10.8 g |
| Carbohydrate, by difference | 12.2 g |
| Fiber, total dietary | 0.30 g |
| Total Sugars | 10.0 g |
| Calcium, Ca | 17.0 mg |
| Iron, Fe | 2.1 mg |
| Magnesium, Mg | 18.0 mg |
| Phosphorus, P | 150 mg |
| Potassium, K | 259 mg |
| Sodium, Na | 596 mg |
| Zinc, Zn | 5.6 mg |
| Copper, Cu | 0.09 mg |
| Selenium, Se | 19.6 ug |
| Vitamin C, total ascorbic acid | 0.20 mg |
| Thiamin | 0.05 mg |
| Riboflavin | 0.17 mg |
| Niacin | 2.7 mg |
| Vitamin B-6 | 0.23 mg |
| Folate, total | 5.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 5.0 ug |
| Folate, DFE | 5.0 ug |
| Choline, total | 70.3 mg |
| Vitamin B-12 | 1.9 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 6.0 ug |
| Retinol | 3.0 ug |
| Carotene, beta | 40.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 1.0 ug |
| Lycopene | 1365 ug |
| Lutein + zeaxanthin | 26.0 ug |
| Vitamin E (alpha-tocopherol) | 0.32 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin K (phylloquinone) | 1.6 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 4.1 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.31 g |
| SFA 16:0 | 2.4 g |
| SFA 18:0 | 1.4 g |
| Fatty acids, total monounsaturated | 4.9 g |
| MUFA 16:1 | 0.37 g |
| MUFA 18:1 | 4.4 g |
| MUFA 20:1 | 0.03 g |
| MUFA 22:1 | 0.01 g |
| Fatty acids, total polyunsaturated | 0.43 g |
| PUFA 18:2 | 0.36 g |
| PUFA 18:3 | 0.03 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.04 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 67.0 mg |
Amino acid profile (per 100g)
Estimated from Barbecue loaf, pork, beef — USDA does not publish this profile for Barbecue beef.
| Tryptophan | 0.17 g |
| Threonine | 0.68 g |
| Isoleucine | 0.73 g |
| Leucine | 1.3 g |
| Lysine | 1.3 g |
| Methionine | 0.40 g |
| Cystine | 0.20 g |
| Phenylalanine | 0.64 g |
| Tyrosine | 0.54 g |
| Valine | 0.80 g |
| Arginine | 0.97 g |
| Histidine | 0.52 g |
| Alanine | 0.89 g |
| Aspartic acid | 1.4 g |
| Glutamic acid | 2.5 g |
| Glycine | 0.84 g |
| Proline | 0.91 g |
| Serine | 0.68 g |
FAQ
Is barbecue beef with sauce a good source of protein?
Yes, it's very protein-dense, providing about 19.83g per 100g, which supports muscle repair and keeps you feeling full.
How can I reduce the sugar content when eating barbecue beef?
You can blot excess sauce with a paper towel, choose 'light' or 'no sugar added' sauce versions, or pair it with fiber-rich sides like beans or vegetables to help manage blood sugar impact.
What's the difference between barbecue beef and grilled beef?
Barbecue beef is typically slow-cooked with indirect heat and smoke for tenderness and flavor, while grilled beef is cooked quickly over direct, high heat, resulting in a different texture and char.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.28 kcal/g · 35% calories from protein · 0.3 g fiber · 10.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 2.30 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.