Pastrami Nutrition Benefits and Facts

Nutritional summary

Pastrami is classified as a processed meat because it is preserved through smoking, curing, salting, or the addition of chemical preservatives like sodium nitrite .
Strong evidence consistently links the consumption of processed meats like pastrami to an increased risk of colorectal cancer (cancer of the colon or rectum) .
Major health institutions recommend avoiding or strictly limiting processed meats because they are often high in sodium and chemical additives used to maintain shelf life and flavor .
High consumption of red and processed meats is associated with broader health risks, including increased incidence of stroke and non-alcoholic fatty liver disease (a condition where excess fat builds up in the liver) .

Interesting fact

The name pastrami is derived from the Romanian word 'păstra', which means to preserve or keep, reflecting its origins as a method for extending the shelf life of meat before refrigeration.

Standout nutrients

SUPER

SOURCE

Zinc

SUPER

SOURCE

Sodium

ELITE

SOURCE

Potassium

ACE

SOURCE

Niacin

131

kcal per 100g

Protein20.2g

Fat4.75g

Carbs0.30g

Sugar0.20g

Fat breakdown

Polyunsat0.21g

Monounsat1.82g

Saturated2.00g

Seasonality

Not available

Diet

Gluten FreeDairy FreeKetoPaleo

Sustainability

Heavier footprint

As a beef product, it has a significant environmental footprint due to methane emissions and land use.

Confidencehigh

Storage

Refrigerate

3–5 days

Keep in original packaging or airtight container.

Freeze

1–3 months

Texture may become slightly softer upon thawing.

Flavour

Data & Sources

Harmonized from 1 validated source

USDA

USDA FoodData Central

2 contributing source foods

Claim citations

Role of Total, Red, Processed, and White Meat Consumption in Stroke Incidence and Mortality: A Systematic Review and Meta‐Analysis of Prospective Cohort Studies - PMC

[1]pmc.ncbi.nlm.nih.gov

[PDF] Eating well – Living with and beyond cancer

[2]www.christie.nhs.ukchristie.nhs.uk

High Meat Consumption Is Prospectively Associated with the Risk of Non-Alcoholic Fatty Liver Disease and Presumed Significant Fibrosis - PMC

[4]pmc.ncbi.nlm.nih.gov

Meat, dairy, and cancer1 - PMC

[6]pmc.ncbi.nlm.nih.gov

Nutrition and physical activity: An Obesity Medicine Association (OMA) Clinical Practice Statement 2022 - PMC

[9]pmc.ncbi.nlm.nih.gov

Association of red and processed meat consumption with cancer incidence and mortality: An umbrella review protocol - PMC

[10]pmc.ncbi.nlm.nih.gov

Defining the role of processing in food classification systems—the IUFoST formulation & processing approach - PMC

[11]pmc.ncbi.nlm.nih.gov

The current and future costs of colorectal cancer attributable to red and processed meat consumption in Brazil - PMC

[12]pmc.ncbi.nlm.nih.gov

Coverage

Nutrients

FoodCompass

14.6

Version

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