HABBERSETT

Scrapple — Nutrition Facts & Ingredients

UPC 41366177319 Manufacturer: Habbersett Brothers Inc. Pepperoni, Salami & Cold Cuts Updated Sep 27, 2026

Scrapple
Photo: Open Food Facts contributors, CC BY-SA 3.0

Per serving (2 ONZ, 56 g): 120 calories. Per 100 g: 214 calories, 8.9 g protein, 14.3 g fat.

Label highlights:

Nutrition Facts

Serving size2 ONZ (56g)

Amount per servingCalories
120
% Daily Value*
Total Fat 8.0g 10%
Saturated Fat 3.0g 15%
Trans Fat 0g
Cholesterol 30.2mg 10%
Sodium 270mg 12%
Total Carbohydrate 7g 3%
Protein 5.0g
Iron 0.7mg 4%

* The % 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.

Calculated from USDA FoodData Central per-100 g data for the stated serving; values may differ slightly from the package label because of FDA rounding rules.

Per 100 g and custom amounts

Nutrition per amount

214 calories in 100 g
Protein8.9 g
Carbohydrates12.5 g
Fat14.3 g
Saturated fat5.4 g
Trans fat0 g
Cholesterol54 mg
Sodium482 mg
Iron1.3 mg
Vitamin A402 mcg

Where to buy

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Prices and availability are set by the retailer.

Ingredients

Pork, Pork Hearts, Pork Livers, Pork Skin, Pork Stock, Salt, Spices, Wheat Flour, Yellow Corn Meal

Frequently asked questions

How many calories are in Scrapple?

Per 100 g of Scrapple there are 214 calories.

How much protein is in Scrapple?

Per 100 g of Scrapple there are 8.93 g protein.

How many carbohydrates are in Scrapple?

Per 100 g of Scrapple there are 12.5 g carbohydrates.

How much sodium (salt) is in Scrapple?

Per 100 g of Scrapple there are 482.0 mg sodium. The daily recommendation is to consume under 2,300 mg of sodium per day.

What are the main ingredients in Scrapple?

The main ingredients in Scrapple are: Pork, Pork Hearts, Pork Livers, Pork Skin, Pork Stock.

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Level of processing

2
Minimally Processed
9 ingredients
UnprocessedUltra-processed

Health checks

Per FDA guidance, 20% DV or more per serving is high; 5% or less is low.

Nutrition breakdown

Macronutrients

Types of fat

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