Corned beef loaf, jellied
Whole food · Sausages and Luncheon Meats
Photo: Wikipedia
A savory, shelf-stable loaf of finely ground corned beef set in a clear, savory gelatin. It offers a soft, spreadable texture with a distinct, salty, and meaty flavor. Nutritionally, it is a high-protein, zero-carb food with a moderate fat content.
Calorie split: 63% protein · 0% carbs · 37% fat
↓ Full nutrition💚 Why it's loved
It's loved for its intense, savory umami flavor and the nostalgic, convenience factor of a quick, protein-rich snack or sandwich filler. Its unique, spreadable texture makes it a versatile ingredient for appetizers and simple meals.
⚠️ Watch-outs & how to enjoy it better
The primary concern is its very high sodium content, which can contribute to water retention and is a consideration for those monitoring blood pressure. To counteract this, pair it with potassium-rich foods like leafy greens or avocado, and ensure adequate water intake. Some may also find the gelatinous texture unappealing; serving it chilled can help firm the gel and improve the mouthfeel.
Key benefits
- Excellent source of complete protein
- Zero carbohydrates, suitable for ketogenic diets
- Long shelf life without refrigeration
- Convenient, no-cook protein source
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The gelatin in jellied corned beef is often derived from the collagen in the meat itself, which is extracted during the slow cooking process and sets as it cools.
Full nutrition (USDA data · scales with serving)
| Water | 69.1 g |
| Energy | 153 kcal |
| Energy | 640 kj |
| Protein | 22.9 g |
| Total lipid (fat) | 6.1 g |
| Ash | 3.0 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Calcium, Ca | 11.0 mg |
| Iron, Fe | 2.0 mg |
| Magnesium, Mg | 11.0 mg |
| Phosphorus, P | 73.0 mg |
| Potassium, K | 101 mg |
| Sodium, Na | 953 mg |
| Zinc, Zn | 4.1 mg |
| Copper, Cu | 0.06 mg |
| Manganese, Mn | 0.03 mg |
| Selenium, Se | 17.2 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.00 mg |
| Riboflavin | 0.11 mg |
| Niacin | 1.8 mg |
| Pantothenic acid | 0.19 mg |
| Vitamin B-6 | 0.12 mg |
| Folate, total | 8.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 8.0 ug |
| Folate, DFE | 8.0 ug |
| Vitamin B-12 | 1.3 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Alcohol, ethyl | 0.00 g |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.6 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.02 g |
| SFA 12:0 | 0.03 g |
| SFA 14:0 | 0.17 g |
| SFA 16:0 | 1.3 g |
| SFA 18:0 | 0.99 g |
| Fatty acids, total monounsaturated | 2.7 g |
| MUFA 16:1 | 0.40 g |
| MUFA 18:1 | 2.3 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.32 g |
| PUFA 18:2 | 0.24 g |
| PUFA 18:3 | 0.08 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 | 47.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.17 g |
| Threonine | 0.89 g |
| Isoleucine | 0.86 g |
| Leucine | 1.6 g |
| Lysine | 1.8 g |
| Methionine | 0.51 g |
| Cystine | 0.24 g |
| Phenylalanine | 0.81 g |
| Tyrosine | 0.62 g |
| Valine | 0.99 g |
| Arginine | 1.6 g |
| Histidine | 0.60 g |
| Alanine | 1.6 g |
| Aspartic acid | 1.9 g |
| Glutamic acid | 3.2 g |
| Glycine | 2.2 g |
| Proline | 1.5 g |
| Serine | 0.92 g |
FAQ
Is jellied corned beef the same as canned corned beef?
They are very similar. Jellied corned beef specifically refers to the product where the cooking liquid has set into a visible gelatin, often found in a can or a loaf shape. Canned corned beef can sometimes be looser or more shredded.
How should I store and serve it?
Once opened, transfer any unused portion to an airtight container and refrigerate. It is typically served chilled or at room temperature, sliced thin for sandwiches or cubed for salads.
What is the gelatin made from?
The gelatin is a natural protein called collagen, which is extracted from the connective tissues and bones of the beef during the slow-cooking process and solidifies as the product cools.
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 1.53 kcal/g · 60% 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: 9.44 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.