I eat Jack Links because it has the highest protein content of all the ones I have looked at. It has 14-15 grams (depending on the flavor) while others usually have 9-12 grams. I get a big bag at Sam's Club that is 1 lb for $15. (Which is more expensive than prime rib!! But, far more convenient.)
Some of my go-to's:
Trader Joe's Buffalo Jerky and Teriyaki Turkey Jerky, both 60 calories & 11 grams of protein per ounce
Ostrim Beef & Elk Habanero jerky, 90 calories & 14 grams of protein per stick
Ostrim Beef & Ostrich Jerky, 80 calories & 14 grams of protein per stick
Delicious Onion & Pepper Marlin Jerky, 107 calories & 24 grams of protein per ounce
Of the easily available commercial jerky brands I have found Jack Link's to have the best protein to carbohydrate ratio. The problem with many jerky brands is the use of a lot of sugar to flavor the jerky. While Jack Link's does use sugar, the "stats" are pretty good.
If you are able, the best and healthiest jerky is homemade!
Jack Link's Prime Rib Tender Cuts
|Serving Size:||1oz (28g)|
|Servings Per Container:||About 3.5|
|Amount Per Serving|
|Calories 60||Calories from Fat 10|
|Total Fat 1g||2%|
|Saturated Fat 0.5g||2%|
|Trans Fat 0g|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 0g||0%|
|Vitamin A 0% • Vitamin C 15%
Calcium 0% • Iron 6%
"Oderint Dum Metuant" Discover the joys of the Five Day Meat Test!
Height: 5'-7" HW: 449 SW: 392 GW: 179 CW: 220
Thank you for the picture!! I've seen that stuff :) Now I'm going to try it.
Lanie; Age: 43; Surgery Date (VSG): 8/12/14 w/complications resulting in RNY next day;
Height: 5' 6" SW: 249 Comfort Zone: 135-140 CW: 138 (10/13/17)
M1: -25 lbs M2: -12 M3: -13 M4: -7 M5: -11 M6: -10 M7: -7 M8: -7 M9: -3 M10: -8 M11: -4 M12: -4
5K PR - 24:15 (4/23/16) First 10K - 53:30 (10/18/15)
This exact one is my go-to jerkey. I like it and 3 pieces is almost always 1 oz so that makes it easy too!
JC 5'3" HW: 283.2 SW: 224.6 CW: 140.0 M1: -20.0 M2: -10.2 M3: -13.6 M4: -6.4 M5: -7.2 M6: -7.8 M7: -6.2 M8: -5.8 M9: -2.2 M10: -5
GOAL WEIGHT ACHIEVED 2/2/16
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