Pastarma is dry-cured beef — 32 g protein, 2250 mg sodium per 100 g. IARC classifies processed meat as Group 1 carcinogen (IARC, Lancet Oncol 2015). High sodium raises blood pressure dose-dependently (He et al., BMJ 2013). A typical serving is 30–50 g — small but sodium-dense.
How should I track Pastarma (cured)?
Pastarma (cured) is high in zinc. The simplest way to track Pastarma (cured) accurately is to weigh it raw, before cooking. According to USDA cooking yield data, meat loses 20–30% of its weight during cooking as moisture evaporates — so 150 g raw becomes roughly 105–120 g cooked. If you log the cooked weight using raw nutrition values, you will undercount your protein and calories. A kitchen scale takes the guesswork out of it. Quick tip: cook a batch, weigh it before and after, and you will know your personal shrink ratio for next time.
