This wiki page organizes 13 exact USDA Survey Foods records labeled “Cold cuts and cured meats.” It shows the median and central spread of reported nutrients per 100 grams, explains the portion and preparation language present in the records, and keeps every underlying profile and citation available for inspection.
What is included?
USDA places these records in the “Cold cuts and cured meats” survey-food category. Within Feast’s broader navigation, they appear under Meat & poultry (13 records). The category label is useful for discovery, but it does not mean every record uses the same recipe, brand, cooking method, or portion.
The current collection includes Chicken, prepackaged or deli, luncheon meat; Chicken salad spread; Beef jerky; Beef, corned; Canadian bacon, cooked; Pork, roll. Those examples show why the exact wording matters. The complete alphabetical catalog farther down the page preserves all 13 descriptions instead of replacing them with one generic average.
A robust view of the data
The central range runs from the 10th to the 90th percentile of the records on this page. The observed minimum and maximum are included for transparency, but the middle interval is generally more useful for seeing the collection without letting one extreme record dominate.
| Nutrient | Median | Central 80% | Observed span | Records |
|---|---|---|---|---|
| Caloriesper 100 g | 200 kcal | 101 kcal–394 kcal | 98 kcal–412 kcal | 13 |
| Proteinper 100 g | 18.6 g | 11.9 g–32.8 g | 8.7 g–35 g | 13 |
| Carbohydrateper 100 g | 2.9 g | 0.6 g–10.4 g | 0.5 g–11 g | 13 |
| Total fatper 100 g | 11.3 g | 1.9 g–25.4 g | 1.9 g–28.4 g | 13 |
| Dietary fiberper 100 g | 0 g | 0 g–0 g | 0 g–1.8 g | 13 |
| Total sugarsper 100 g | 0.8 g | 0 g–7.7 g | 0 g–9.8 g | 13 |
| Sodiumper 100 g | 1,030 mg | 677 mg–2,378 mg | 640 mg–2,790 mg | 13 |
| Potassiumper 100 g | 360 mg | 157 mg–647 mg | 145 mg–999 mg | 13 |
| Calciumper 100 g | 8 mg | 5 mg–18 mg | 0 mg–39 mg | 13 |
| Ironper 100 g | 1.9 mg | 0.4 mg–2.4 mg | 0.4 mg–5.4 mg | 13 |
All rows use the same 100-gram denominator and values from the cited records. The interval is descriptive, not a recommended intake range or statistical confidence interval.
Calories context
Across 13 “Cold cuts and cured meats” records, the middle reported calories value is 200 kcal per 100 grams. The central records run from 101 kcal to 394 kcal, while the complete observed span is 98 kcal to 412 kcal.
Chicken, prepackaged or deli, luncheon meat is nearest the lower central boundary, and Beef jerky is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Protein context
Across 13 “Cold cuts and cured meats” records, the middle reported protein value is 18.6 g per 100 grams. The central records run from 11.9 g to 32.8 g, while the complete observed span is 8.7 g to 35 g.
Chicken salad spread is nearest the lower central boundary, and Beef jerky is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Carbohydrate context
Across 13 “Cold cuts and cured meats” records, the middle reported carbohydrate value is 2.9 g per 100 grams. The central records run from 0.6 g to 10.4 g, while the complete observed span is 0.5 g to 11 g.
Beef, prepackaged or deli, luncheon meat is nearest the lower central boundary, and Ham salad spread is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Total fat context
Across 13 “Cold cuts and cured meats” records, the middle reported total fat value is 11.3 g per 100 grams. The central records run from 1.9 g to 25.4 g, while the complete observed span is 1.9 g to 28.4 g.
Chicken, prepackaged or deli, luncheon meat is nearest the lower central boundary, and Beef jerky is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Dietary fiber context
Across 13 “Cold cuts and cured meats” records, the middle reported dietary fiber value is 0 g per 100 grams. The central records run from 0 g to 0 g, while the complete observed span is 0 g to 1.8 g.
Beef, corned is nearest the lower central boundary, and Beef, corned is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Total sugars context
Across 13 “Cold cuts and cured meats” records, the middle reported total sugars value is 0.8 g per 100 grams. The central records run from 0 g to 7.7 g, while the complete observed span is 0 g to 9.8 g.
Beef, corned is nearest the lower central boundary, and Beef jerky is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Sodium context
Across 13 “Cold cuts and cured meats” records, the middle reported sodium value is 1,030 mg per 100 grams. The central records run from 677 mg to 2,378 mg, while the complete observed span is 640 mg to 2,790 mg.
Chicken salad spread is nearest the lower central boundary, and Beef, dried, chipped, cooked in fat is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Potassium context
Across 13 “Cold cuts and cured meats” records, the middle reported potassium value is 360 mg per 100 grams. The central records run from 157 mg to 647 mg, while the complete observed span is 145 mg to 999 mg.
Ham salad spread is nearest the lower central boundary, and Beef, prepackaged or deli, luncheon meat is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Calcium context
Across 13 “Cold cuts and cured meats” records, the middle reported calcium value is 8 mg per 100 grams. The central records run from 5 mg to 18 mg, while the complete observed span is 0 mg to 39 mg.
Beef, prepackaged or deli, luncheon meat is nearest the lower central boundary, and Beef jerky is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Iron context
Across 13 “Cold cuts and cured meats” records, the middle reported iron value is 1.9 mg per 100 grams. The central records run from 0.4 mg to 2.4 mg, while the complete observed span is 0.4 mg to 5.4 mg.
Chicken, prepackaged or deli, luncheon meat is nearest the lower central boundary, and Pork jerky is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Preparation language in the records
The counts below report words and phrases that appear explicitly in the 13 USDA descriptions. They can help narrow a search to a closer record. They do not prove that the named preparation caused a nutrient difference, because these survey-food records are not controlled experiments.
2 records use this wording, including Beef, dried, chipped, cooked in fat; Canadian bacon, cooked.
2 records use this wording, including Beef, prepackaged or deli, luncheon meat, reduced sodium; Chicken, prepackaged or deli, luncheon meat, reduced sodium.
Portion context
13 of 13 records (100%) include at least one named measure in the source data. Together those records provide 37 usable named measures.
Across the pooled named measures, the midpoint gram weight is 28 g. The central 10th-to-90th-percentile interval runs from 10 g to 167 g, while the complete observed span is 5–253 g. This pooled summary mixes different measure types, so it is a navigation aid rather than a suggested portion.
A cup, slice, piece, sandwich, fillet, or fluid ounce can represent a different amount of food. Even two measures with the same label may have different gram weights across records. Open the closest profile and use its listed weight instead of transferring a measure from another record.
USDA’s representative source amount is also not necessarily what a visitor ate. For equal-weight comparison, use the 100-gram table. For meal estimation, match the exact description first, then match the amount, and finally account for additions or preparation details absent from the selected record.
Choosing a closer record
Look for the closest food name, preparation, additions, and context. “Cold cuts and cured meats” is the collection label; the individual description is the actual reference.
Use the per-100-gram values when comparing two records. This keeps the denominator fixed and prevents different source-serving weights from masquerading as a food difference.
Open the profile, select a named household measure when one fits, or enter a gram estimate. Treat scaled decimals as arithmetic from the source—not greater certainty about the plate.
Brand, recipe, cooking fat, sauce, toppings, substitutions, and edible portion can move the result. A current package label or weighed recipe may be more specific than a generic survey-food record.
Complete source catalog
Records are alphabetical, not ranked. Every row links to a complete Feast profile with household measures, all reported nutrients, estimate factors, and methodology, plus the exact USDA FoodData Central source where available.
| Exact USDA description | Calories | Protein | Fiber | Sodium | Source amount | References |
|---|---|---|---|---|---|---|
| Beef jerkyFDC 2705860 | 410 kcalper 100 g | 33.2 gper 100 g | 1.8 gper 100 g | 1,780 mgper 100 g | 30 gUSDA reference amount | Full profileUSDA source ↗ |
| Beef, cornedFDC 2705850 | 251 kcalper 100 g | 18.2 gper 100 g | 0 gper 100 g | 973 mgper 100 g | 60 gUSDA reference amount | Full profileUSDA source ↗ |
| Beef, dried, chipped, cooked in fatFDC 2705859 | 225 kcalper 100 g | 28.1 gper 100 g | 0 gper 100 g | 2,520 mgper 100 g | 43 gUSDA reference amount | Full profileUSDA source ↗ |
| Beef, dried, chipped, uncookedFDC 2705858 | 153 kcalper 100 g | 31.1 gper 100 g | 0 gper 100 g | 2,790 mgper 100 g | 40 gUSDA reference amount | Full profileUSDA source ↗ |
| Beef, prepackaged or deli, luncheon meatFDC 2706218 | 115 kcalper 100 g | 18.6 gper 100 g | 0 gper 100 g | 853 mgper 100 g | 56 gUSDA reference amount | Full profileUSDA source ↗ |
| Beef, prepackaged or deli, luncheon meat, reduced sodiumFDC 2706219 | 115 kcalper 100 g | 18.6 gper 100 g | 0 gper 100 g | 640 mgper 100 g | 56 gUSDA reference amount | Full profileUSDA source ↗ |
| Canadian bacon, cookedFDC 2705884 | 146 kcalper 100 g | 28.3 gper 100 g | 0 gper 100 g | 993 mgper 100 g | 46 gUSDA reference amount | Full profileUSDA source ↗ |
| Chicken salad spreadFDC 2706221 | 200 kcalper 100 g | 11.6 gper 100 g | 0 gper 100 g | 653 mgper 100 g | 42 gUSDA reference amount | Full profileUSDA source ↗ |
| Chicken, prepackaged or deli, luncheon meatFDC 2706208 | 98 kcalper 100 g | 17.4 gper 100 g | 0 gper 100 g | 1,030 mgper 100 g | 56 gUSDA reference amount | Full profileUSDA source ↗ |
| Chicken, prepackaged or deli, luncheon meat, reduced sodiumFDC 2706209 | 98 kcalper 100 g | 17.4 gper 100 g | 0 gper 100 g | 774 mgper 100 g | 56 gUSDA reference amount | Full profileUSDA source ↗ |
| Ham salad spreadFDC 2706222 | 216 kcalper 100 g | 8.7 gper 100 g | 0 gper 100 g | 1,080 mgper 100 g | 42 gUSDA reference amount | Full profileUSDA source ↗ |
| Pork jerkyFDC 2705865 | 412 kcalper 100 g | 35 gper 100 g | 0 gper 100 g | 1,810 mgper 100 g | 42 gUSDA reference amount | Full profileUSDA source ↗ |
| Pork, rollFDC 2705883 | 329 kcalper 100 g | 13.1 gper 100 g | 0 gper 100 g | 1,380 mgper 100 g | 60 gUSDA reference amount | Full profileUSDA source ↗ |
Boundaries and provenance
This page summarizes USDA FoodData Central Survey Foods (FNDDS) records from 2021–2023, published 2024-10-31. FNDDS supplies standardized reference descriptions used to represent foods reported in dietary surveys. Each value on this page remains tied to one exact FDC record; the complete catalog provides direct links so the source can be checked rather than taken on trust.
The records are not laboratory measurements of every possible “Cold cuts and cured meats” preparation. Restaurant recipes change, packaged products are reformulated, homemade ingredient ratios vary, and cooking can change water weight. A photo also cannot reliably reveal every hidden ingredient or gram weight. The robust range describes variation among the records selected for this topic, not uncertainty around a single meal.
The median is not a default calorie count. The 10th and 90th percentiles are not lower and upper recommendations. The minimum and maximum are not promises that every real version falls inside the observed span. These statistics are tools for navigating a source collection while keeping the denominator, record name, and normal recipe variation visible.
Nutrient values do not establish whether a food is appropriate for a particular person or condition. This wiki does not diagnose deficiencies, prescribe targets, or replace advice from a qualified professional. If accuracy matters for an allergy, medical diet, or clinician-directed limit, use verified ingredient information and the guidance relevant to that situation.
A record can report more protein and also differ in sodium, fiber, energy, fat, portion weight, or ingredients. Choosing one metric as a universal score would hide those tradeoffs and imply a value judgment the data cannot support. The alphabetical catalog and side-by-side statistics are intentionally descriptive.
For the full import, filtering, portion-scaling, Daily Value, and uncertainty rules, read Feast’s nutrition-page methodology. For an exact item, use its profile and FoodData Central link rather than citing this collection-level summary alone.
Common questions
No. It is the middle value among these 13 source records on a 100-gram basis. Your recipe, brand, preparation, and portion may align more closely with one specific record or may fall outside this collection.
Source servings can have different gram weights and measure labels. Holding weight at 100 grams makes concentration comparable. After choosing a record, its household measures are more useful for estimating the amount actually eaten.
No. The position only describes that nutrient within this source collection. It does not evaluate the whole food, determine an appropriate portion, or account for an individual’s needs.
Start with the record whose exact wording most closely matches the food. Use a listed measure or gram estimate, then add missing recipe or preparation context. Keep the result as an estimate unless you have a current label or weighed recipe.