Beef, cured, corned beef, brisket, cooked
Whole food · Beef Products
Photo: Wikipedia
Corned beef brisket is a salt-cured, slow-cooked cut of beef, known for its deep pink color, tender, flaky texture, and intensely savory, slightly tangy flavor. Nutritionally, it's a powerhouse of protein and fat, with virtually no carbohydrates, making it a staple for high-protein, low-carb diets.
Calorie split: 30% protein · 1% carbs · 70% fat
↓ Full nutrition💚 Why it's loved
People love its robust, salty-savory flavor and the satisfying, melt-in-your-mouth tenderness it achieves after proper cooking. It's a cultural icon, especially for St. Patrick's Day, representing comfort food and tradition.
⚠️ Watch-outs & how to enjoy it better
Its primary downside is extremely high sodium content from the curing brine, which can be a concern for blood pressure. The fat content, while flavorful, is also high. To mitigate sodium, you can rinse slices before cooking, choose low-sodium brands, or pair it with potassium-rich foods like potatoes or leafy greens.
Key benefits
- Excellent source of high-quality protein for muscle maintenance.
- Rich in bioavailable iron and zinc.
- Provides a significant amount of vitamin B12.
- Zero carbohydrates, suitable for ketogenic diets.
- Long shelf life due to curing process.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'corn' in corned beef doesn't refer to maize; it comes from the Old English word for a small, hard particle or grain, describing the coarse rock salt (corns of salt) historically used in the curing process.
Full nutrition (USDA data · scales with serving)
| Water | 59.8 g |
| Energy | 251 kcal |
| Energy | 1050 kj |
| Protein | 18.2 g |
| Total lipid (fat) | 19.0 g |
| Ash | 2.6 g |
| Carbohydrate, by difference | 0.47 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 8.0 mg |
| Iron, Fe | 1.9 mg |
| Magnesium, Mg | 12.0 mg |
| Phosphorus, P | 125 mg |
| Potassium, K | 145 mg |
| Sodium, Na | 973 mg |
| Zinc, Zn | 4.6 mg |
| Copper, Cu | 0.15 mg |
| Manganese, Mn | 0.02 mg |
| Selenium, Se | 32.8 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.03 mg |
| Riboflavin | 0.17 mg |
| Niacin | 3.0 mg |
| Pantothenic acid | 0.42 mg |
| Vitamin B-6 | 0.23 mg |
| Folate, total | 6.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 6.0 ug |
| Folate, DFE | 6.0 ug |
| Choline, total | 69.2 mg |
| Betaine | 9.1 mg |
| Vitamin B-12 | 1.6 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.16 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 4.0 iu |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin D3 (cholecalciferol) | 0.10 ug |
| Vitamin K (phylloquinone) | 1.5 ug |
| Vitamin K (Dihydrophylloquinone) | 0.00 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 6.3 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.04 g |
| SFA 12:0 | 0.02 g |
| SFA 14:0 | 0.50 g |
| SFA 16:0 | 3.7 g |
| SFA 18:0 | 1.7 g |
| Fatty acids, total monounsaturated | 9.2 g |
| MUFA 16:1 | 1.4 g |
| MUFA 18:1 | 7.8 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.67 g |
| PUFA 18:2 | 0.54 g |
| PUFA 18:3 | 0.13 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 98.0 mg |
| Phytosterols | 0.00 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.12 g |
| Threonine | 0.73 g |
| Isoleucine | 0.83 g |
| Leucine | 1.4 g |
| Lysine | 1.5 g |
| Methionine | 0.47 g |
| Cystine | 0.23 g |
| Phenylalanine | 0.72 g |
| Tyrosine | 0.58 g |
| Valine | 0.90 g |
| Arginine | 1.2 g |
| Histidine | 0.58 g |
| Alanine | 1.1 g |
| Aspartic acid | 1.7 g |
| Glutamic acid | 2.7 g |
| Glycine | 1.1 g |
| Proline | 0.87 g |
| Serine | 0.72 g |
| Hydroxyproline | 0.19 g |
FAQ
What is the difference between corned beef and pastrami?
Both are cured beef brisket, but corned beef is boiled or simmered, while pastrami is typically smoked after curing and is often coated in a spice rub, giving it a distinct, smoky flavor.
How do I make tough corned beef tender?
The key is low and slow cooking. Simmer it gently in liquid (like water, broth, or beer) for 3-4 hours, or use a pressure cooker. Always slice against the grain for maximum tenderness.
Is the spice packet that comes with it necessary?
No, but it's traditional and adds flavor. The packet usually contains mustard seed, coriander, bay leaves, and peppercorns, which infuse the cooking liquid and meat with aromatic notes.
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 2.51 kcal/g · 29% calories from protein · 0.0 g fiber · 0.0 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: 6.71 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.