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USDA source topicMeat & poultry

USDA Cold cuts and cured meats records: median 200 calories per 100 g across 13 foods

Across 13 exact USDA Survey Foods records in this topic, median energy is 200 kcal per 100 grams and the central 80% runs from 101 kcal to 394 kcal. These are collection statistics, not a calorie estimate for a particular meal.

The complete collection preserves all 13 source descriptions, household measures, nutrient distributions, and FoodData Central citations so the summary can be checked against the underlying records.

Distribution at a glance

Where calorie density sits in this USDA record set

Percentiles summarize these 13 cited records; they are not a confidence interval or a prediction for one meal.

  1. 10th percentile 101 kcal
    101 kcal
  2. Median 200 kcal
    200 kcal
  3. 90th percentile 394 kcal
    394 kcal

Shared basis: 100 g · kilocalories

What is included?

The exact descriptions define the topic.

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 distribution view of the source set

Median and central nutrient ranges per 100 grams

The central range runs from the 10th to the 90th percentile of the 13 records on this page. It shows the middle of this finite source set without treating its endpoints as typical. Because this topic contains fewer than 20 records, treat the percentile positions as a compact map of the listed entries—not as a stable population estimate.

On smaller screens, focus a topic table and scroll horizontally to read every column.

Median, central interval, and observed per-100-gram nutrient span for this USDA source topic
NutrientMedianCentral 80%Observed spanRecords
Caloriesper 100 g200 kcal101 kcal–394 kcal98 kcal–412 kcal13
Proteinper 100 g18.6 g11.9 g–32.8 g8.7 g–35 g13
Carbohydrateper 100 g2.9 g0.6 g–10.4 g0.5 g–11 g13
Total fatper 100 g11.3 g1.9 g–25.4 g1.9 g–28.4 g13
Dietary fiberper 100 g0 g0 g–0 g0 g–1.8 g13
Total sugarsper 100 g0.8 g0 g–7.7 g0 g–9.8 g13
Sodiumper 100 g1,030 mg677 mg–2,378 mg640 mg–2,790 mg13
Potassiumper 100 g360 mg157 mg–647 mg145 mg–999 mg13
Calciumper 100 g8 mg5 mg–18 mg0 mg–39 mg13
Ironper 100 g1.9 mg0.4 mg–2.4 mg0.4 mg–5.4 mg13

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.

A comparatively wide central spread

Total sugars: 0.8 g calculated median

Among 13 “Cold cuts and cured meats” records, the central interval for total sugars extends from 0 g to 7.7 g per 100 grams. The complete observed span is 0 g to 9.8 g.

10th percentile: Beef, corned reports 0 g, exactly matching this calculated boundary.

90th percentile: The calculated boundary falls between 2.7 g in Beef, dried, chipped, uncooked and 9 g in Beef jerky; it is not itself an observed record value.

Percentile positions describe this finite source set; they are not labels of overall food quality.

A comparatively wide central spread

Total fat: 11.3 g calculated median

Among 13 “Cold cuts and cured meats” records, the central interval for total fat extends from 1.9 g to 25.4 g per 100 grams. The complete observed span is 1.9 g to 28.4 g.

10th percentile: The calculated boundary falls between 1.9 g in Chicken, prepackaged or deli, luncheon meat, reduced sodium and 1.9 g in Beef, dried, chipped, uncooked; it is not itself an observed record value.

90th percentile: The calculated boundary falls between 24.7 g in Pork jerky and 25.6 g in Beef jerky; it is not itself an observed record value.

Percentile positions describe this finite source set; they are not labels of overall food quality.

A comparatively wide central spread

Carbohydrate: 2.9 g calculated median

Among 13 “Cold cuts and cured meats” records, the central interval for carbohydrate extends from 0.6 g to 10.4 g per 100 grams. The complete observed span is 0.5 g to 11 g.

10th percentile: Beef, prepackaged or deli, luncheon meat reports 0.6 g, exactly matching this calculated boundary.

90th percentile: The calculated boundary falls between 9.7 g in Pork jerky and 10.6 g in Ham salad spread; it is not itself an observed record value.

Percentile positions describe this finite source set; they are not labels of overall food quality.

The three callouts above are the widest central spreads relative to each metric’s midpoint, with a minimum scale applied so near-zero medians do not dominate. The complete table remains the primary record of all ten metrics.

Preparation language in the records

Source descriptions reveal meaningful distinctions.

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.

cooked

2 records use this wording, including Beef, dried, chipped, cooked in fat; Canadian bacon, cooked.

reduced sodium

2 records use this wording, including Beef, prepackaged or deli, luncheon meat, reduced sodium; Chicken, prepackaged or deli, luncheon meat, reduced sodium.

Portion context

Household measures answer a different question than 100 grams.

13 of 13 records (100%) include at least one named measure in the source data. Together those records provide 37 usable named measures.

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.

USDA shorthand: NFS means “not further specified.” It preserves uncertainty in the reported description rather than identifying one exact size or product.

Common named measures in this topic

Choosing a closer record

Use a sequence, not a guess disguised as precision.

  1. 01

    Match the exact description

    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.

  2. 02

    Compare on equal weight

    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.

  3. 03

    Scale the closest listed measure

    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.

  4. 04

    Add missing context

    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.

Controlled contrasts

Related records worth comparing directly

These pairs passed Feast’s similarity, material-difference, and diversity screens. Each page keeps weight fixed at 100 grams, shows both exact source descriptions and formulations, and avoids treating the records as a controlled experiment.

1 material difference

Beef, prepackaged or deli, luncheon meat

compared with Beef, prepackaged or deli, luncheon meat, reduced sodium

Study the source records →1 material difference

Chicken, prepackaged or deli, luncheon meat

compared with Chicken, prepackaged or deli, luncheon meat, reduced…

Study the source records →

Browse all controlled food-record comparisons →

Complete source catalog

All 13 “Cold cuts and cured meats” records

Records are alphabetical, not ranked. Every row links to a Feast profile with household measures, the 21-nutrient Feast panel, estimate factors, methodology, and the exact USDA FoodData Central source where available.

Complete alphabetical catalog of USDA records in this source topic
Exact USDA descriptionCaloriesProteinFiberSodiumSource amountReferences
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

What this collection can—and cannot—tell you.

This page summarizes USDA FoodData Central Survey Foods (FNDDS) records from 2021–2023, published October 31, 2024. FNDDS supplies the nutrient profiles used for foods reported in What We Eat in America, the dietary component of NHANES. Each value here remains tied to one exact FDC record; the complete catalog provides direct links so the source can be checked rather than taken on trust.

USDA describes FNDDS nutrient profiles as average values for generic representations of foods likely consumed in the United States—not profiles of specific products. Its gram weights for portions are likewise estimates for groups of foods and may not cover every available size. That distinction matters: a database measure is evidence for scaling a plausible match, not proof that the same weight or formulation was on a visitor’s plate.

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 central 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.

Why no overall ranking appears.

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 primary-source context, read USDA’s FNDDS 2021–2023 documentation. For Feast’s import, filtering, portion-scaling, Daily Value, and uncertainty rules, read the nutrition-page methodology. For an exact item, use its profile and FoodData Central link rather than citing this collection-level summary alone.

Common questions

Using the “Cold cuts and cured meats” collection responsibly

Is the median the expected nutrition for my food?

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.

Why compare 100 grams instead of one serving?

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.

Does the upper end of a nutrient range mean “better”?

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.

Which number should I log?

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.

Decision support from the exact records on this page

Turn source data into a better next decision

These conclusions and reading paths are computed from 9 exact records behind Cold cuts and cured meats source topic. Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Beef jerky is higher in total sugars per 100 g

Beef jerky reports 9 g versus 0 g for Beef, corned: a 9 g difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Beef jerky is denser; Pork, roll is higher in its source amount

Beef jerky reports 410 kcal per 100 g and 123 kcal in USDA source amount (30 g). Pork, roll reports a lower 329 kcal per 100 g but a higher 197 kcal in USDA source amount (60 g).

Record identity is part of the estimate

Distinguish “Chicken, prepackaged or deli, luncheon meat” from “Ham salad spread”

These are separate USDA records with separate formulations or survey descriptions. Match preparation, additions, and the named household amount before borrowing either record’s nutrients.

Inspect the underlying evidence

Contextual knowledge graph

Follow the relationship that matches your question

For Cold cuts and cured meats source topic, each path states why the destination belongs here, so you can distinguish a true evidentiary connection from a merely similar label.

Best next guide for this exact record Beef

Beef, corned and Beef, dried, chipped, cooked in fat are explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path Best next guide for this exact record Chicken

Chicken, prepackaged or deli, luncheon meat is explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path A formulation detail that separates records Beef, cured, corned beef, brisket, cooked

USDA input 13347 appears in 1 of 9 context records; its summed listed input weight spans 100–100 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path A formulation detail that separates records Beef, cured, dried

USDA input 13350 appears in 1 of 9 context records; its summed listed input weight spans 113.4–113.4 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path Put the observed spread in corpus context Calcium: density and serving context

In this page’s records, calcium runs from 0 mg in Pork, roll to 20 mg in Beef jerky, all per 100 g.

Follow this evidence path Put the observed spread in corpus context Dietary fiber: density and serving context

In this page’s records, dietary fiber runs from 0 g in Beef, corned to 1.8 g in Beef jerky, all per 100 g.

Follow this evidence path Inspect an exact record Chicken, prepackaged or deli, luncheon meat

Open the full nutrient table, household measures, formulation inputs, and FoodData Central 2706208 citation for this exact record—not a name-level average.

Follow this evidence path