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Suet, shredded

Shredded beef suet is a solid animal fat used in cooking and baking. The figures here describe shredded beef suet, which mainly provides fat and energy, with some carbohydrate and only trace amounts of protein. Per 100g, it contains 87g of fat, including 50g of saturated fat, and 12g of carbohydrate. Its energy content is 3402 kJ per 100g.

Fat supplies energy and helps the body absorb fat-soluble vitamins. Suet’s high fat and saturated fat content is relevant for people monitoring their energy or saturated fat intake. Replacing some saturated fat with unsaturated fat can help lower blood cholesterol. This product contains only trace amounts of salt. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

826 kcal

Energy

3402 kJ

Fat

87g

of which saturates

50g

Carbohydrate

12g

of which sugars

0.2g

Proteine

Trace

Sale

Trace

Alcol

0g

Acqua

1.5g

Colesterolo

82mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

64µg

Vitamina D

Trace

Vitamina E

1.5mg

Vitamina C

0mg

Thiamin (B1)

Trace

Riboflavin (B2)

Trace

Niacin (B3)

Trace

Vitamina B6

Trace

Vitamina B12

Trace

Folato

Trace

Calcio

Trace

Ferro

Trace

Magnesio

Trace

Phosphorus

Trace

Potassio

Trace

Sodio

Trace

Zinco

Trace

Copper

Trace

Selenio

Trace

Iodio

5µg

Other types of suet

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Suet, vegetable, reduced fat

718 kcal

2.5g

66g

1.3g

About these figures

Values are per 100g of the food as described (Beef. 6 samples of the same brand). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Ulteriori letture e riferimenti

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Storia dell'articolo

Le informazioni su questa pagina sono scritte e revisionate da clinici qualificati.
  • 4 Nov 2026 | Ultima versione
  • 3 Nov 2026 | Pubblicato originariamente