Texas style flank steak beef jerky by Oberto Sausage Company
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Nutrition Facts
Portion Size
28 g
Amount Per Portion
100
Calories
% Daily Value *
Total Fat 4g
5 %
Saturated Fat 2g
10 %
Cholesterol 25mg
8 %
Sodium 510mg
22 %
Total Carbohydrate 4g
1 %
Dietary Fiber 0g
0 %
Sugar 4g
Protein 10g
20 %
Calcium 0mg
0 %
Iron 1.1mg
6 %
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. 2000 calories a day is used for general nutrition advice.
Texas style flank steak beef jerky by Oberto Sausage Company contains 100 calories per 28 g serving. This serving contains 4 g of fat, 10 g of protein and 4 g of carbohydrate. The latter is 4 g sugar and 0 g of dietary fiber, the rest is complex carbohydrate. Texas style flank steak beef jerky by Oberto Sausage Company contains 2 g of saturated fat and 25 mg of cholesterol per serving. 28 g of Texas style flank steak beef jerky by Oberto Sausage Company contains 0.0 mg vitamin C as well as 1.08 mg of iron, 0.00 mg of calcium. Texas style flank steak beef jerky by Oberto Sausage Company belong to 'Other Snacks' food category. The UPC for this product is 044900302253.
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Texas style flank steak beef jerky by Oberto Sausage Company nutrition facts and analysis..
Daily values are based on a 2000 calorie a day diet.
Recommended daily intake of essential amino acids is provided for 180 lbs person.
Actual daily nutrient requirements might be different based on your age, gender, level of physical activity, medical history and other factors.
All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice.
Please consult with your doctor before making any changes to your diet.
Nutrition labels presented on this site is for illustration purposes only.
Food images may show a similar or a related product and are not meant to be used for food identification.
Nutritional value of a cooked product is provided for the given weight of cooked food.
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Data from USDA National Nutrient Database.