Silverside β Nutrients, Health Benefits, and Shopping Tips
Written by Listonic Team
Last update on September 6, 2024
Silverside nutrients
Nutrition facts
Amount per 100 g
Calories
π₯ 191 kcal
| Nutrients per: 100 g | Value | % Daily Value* |
|---|---|---|
| Carbs | 0 g | - |
| Fiber | 0 g | - |
| Sugars | 0 g | - |
| Glycemic Index | 0 | - |
| Protein | 31 g | 62% |
| Sodium | 50 mg | 2.17% |
| Total Fat | 7 | 8.97% |
*The % of Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
31 g
💪 High Protein Content
Silverside facts & tips
Health benefits
- High in protein, essential for muscle growth, repair, and overall body function.
- Rich in essential vitamins and minerals such as iron, zinc, and B vitamins, which support overall health and well-being.
- Low in fat compared to other cuts of beef, making it a leaner option for those managing their fat intake.
- Provides sustained energy from the combination of protein and iron, which helps transport oxygen in the blood.
Health risks
- High sodium content as silverside is often cured with salt, which can contribute to hypertension and increased cardiovascular risks when consumed frequently.
- High fat content particularly in fatty cuts, which can raise cholesterol levels and increase the risk of heart disease when consumed frequently.
- Presence of nitrates and nitrites used in curing silverside, which have been linked to an increased risk of cancer, particularly colorectal cancer.
- Potential for high calorie content which can contribute to weight gain if consumed frequently or in large portions, particularly when paired with calorie-dense sides or sauces.
- Risk of contamination with harmful bacteria if silverside is not properly cooked or stored, leading to potential foodborne illness.
How to choose silverside
Silverside should have a uniform red color with a clear marbling of fat, indicating it is of good quality and will cook to be tender and flavorful. The meat should be firm to the touch and moist without any excess liquid.
Avoid silverside that is discolored or has an unpleasant odor, as these are signs the meat may not be fresh. Packaging that is torn or leaking should also be avoided, as it can affect the meat's quality and safety during cooking.
How to store silverside
Silverside should be stored in the refrigerator, tightly wrapped in plastic wrap or butcher paper. Proper refrigeration keeps it fresh for up to three days. For longer storage, consider freezing.
Air exposure can cause silverside to spoil quickly. Avoid leaving it uncovered and always thaw frozen silverside in the refrigerator. Proper handling and storage prevent bacterial growth and maintain quality.
β Extra Tip
How long does it last?
Silverside can last for 1-2 days in the refrigerator. For longer storage, silverside can be frozen for up to 6-12 months. Proper packaging, such as vacuum-sealing, helps maintain its quality and flavor, ensuring it stays fresh for when you need it.
What to do with leftovers?
Leftover silverside can be used in a variety of savory and hearty dishes. Slice it thinly and add to sandwiches, wraps, or salads for a quick meal, or chop it up and mix into a stir-fry with vegetables and your favorite sauce. Silverside is also great when used as a filling for tacos, burritos, or quesadillas.
Use silverside in a casserole with potatoes, vegetables, and cheese, or mix it into a pasta dish with a creamy or tomato-based sauce. If you have a lot of silverside, consider making a batch of silverside hash by chopping the meat and mixing it with potatoes, onions, and spices. Silverside can also be sliced and added to a pizza or flatbread, or used as a topping for grain bowls with quinoa, farro, or couscous. For a quick snack, enjoy silverside with a dipping sauce like mustard or horseradish, or mix it into a salad with fresh vegetables and a tangy vinaigrette.
π¨ββοΈοΈ Medical disclaimer
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Listonic Team
Fact-checked
Our editorial team checked this article to make sure it was accurate at the time of publishing it.
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