Scrapple, cooked

57 calories in 1 oz, raw (yield after cooking) (25 g). Per 100 g, protein: 8.6 g, carbohydrates: 15 g, fat: 14.8 g.

Serving
1
= 25 g
57KCAL

Scrapple, cooked, 1 oz, raw (yield after cooking)

57 calories

Protein
2.1 g
Carbs
3.7 g
Fat
3.7 g
Fiber
0.075 g
Sugars
0.052 g

Nutrition Facts

Serving size1 oz, raw (yield after cooking) (25 g)
Amount per serving
Calories57
% Daily Value*
Total Fat 3.7 g5%
Saturated Fat 1.3 g6%
Cholesterol 13 mg4%
Sodium 96.3 mg4%
Total Carbohydrate 3.7 g1%
Dietary Fiber 0.075 g0%
Total Sugars 0.052 g
Protein 2.1 g
Vitamin D 0.075 mcg0%
Calcium 1.5 mg0%
Iron 0.33 mg2%
Potassium 35.8 mg1%

* The % Daily Value 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. — means not reported. Estimates use the assumptions explained on this page.

vitamins

% of the Daily Value in this serving

  • Vitamin A14% 125 µg
  • Riboflavin (B2)4% 0.057 mg
  • Choline3% 18.3 mg
  • Niacin (B3)3% 0.45 mg
  • Vitamin B122% 0.058 µg
  • Thiamin (B1)2% 0.02 mg
  • Vitamin B61% 0.019 mg
  • Vitamin K1% 0.9 µg

Little or none: Vitamin D, Vitamin C, Vitamin E, Folate.

minerals

% of the Daily Value in this serving

  • Selenium8% 4.6 µg
  • Copper6% 0.053 mg
  • Sodium4% 96.3 mg
  • Zinc2% 0.21 mg
  • Iron2% 0.33 mg
  • Phosphorus1% 15.3 mg
  • Potassium1% 35.8 mg
  • Magnesium1% 2.5 mg

Little or none: Calcium.

How it compares

Against other records in Sausages, per 100 g. Each nutrient uses only records with a value; matching values are counted separately. Percentages are rounded.

  • Protein

    Lower than 100%

    Same value as 0 of 20 other records.

    leastmost

  • Carbohydrates

    Higher than 100%

    Same value as 0 of 20 other records.

    leastmost

  • Fiber

    Higher than 100%

    Same value as 0 of 20 other records.

    leastmost

  • Sodium

    Lower than 100%

    Same value as 0 of 20 other records.

    leastmost

  • Calories

    Lower than 95%

    Same value as 0 of 20 other records.

    leastmost

  • Potassium

    Lower than 90%

    Same value as 0 of 20 other records.

    leastmost

Questions

How many calories are in scrapple, cooked?
1 oz, raw (yield after cooking) (25 g): 57 calories; protein: 2.1 g, carbohydrates: 3.7 g, fat: 3.7 g.
How much protein is in scrapple, cooked?
8.6 g per 100 g. Its estimated share of calories is 15%, using 4 kcal per gram of protein.
How many net carbs are in scrapple, cooked?
14.7 g per 100 g. Calculated as carbohydrate minus fiber, floored at zero.

Similar foods

All 65 reported nutrients, per 100 g+
Water60.1 g
Energy227 kcal
Protein8.6 g
Total lipid (fat)14.8 g
Carbohydrate, by difference15 g
Fiber, total dietary0.3 g
Total Sugars0.21 g
Calcium, Ca6 mg
Iron, Fe1.3 mg
Magnesium, Mg10 mg
Phosphorus, P61 mg
Potassium, K143 mg
Sodium, Na385 mg
Zinc, Zn0.85 mg
Copper, Cu0.21 mg
Selenium, Se18.5 µg
Vitamin C, total ascorbic acid1.3 mg
Thiamin0.08 mg
Riboflavin0.23 mg
Niacin1.8 mg
Vitamin B-60.077 mg
Folate, total2 µg
Folic acid0 µg
Folate, food2 µg
Folate, DFE2 µg
Choline, total73.2 mg
Vitamin B-120.23 µg
Vitamin B-12, added0 µg
Vitamin A, RAE499 µg
Retinol499 µg
Carotene, beta0 µg
Carotene, alpha0 µg
Cryptoxanthin, beta0 µg
Lycopene0 µg
Lutein + zeaxanthin0 µg
Vitamin E (alpha-tocopherol)0.16 mg
Vitamin E, added0 mg
Vitamin D (D2 + D3)0.3 µg
Vitamin K (phylloquinone)3.6 µg
Fatty acids, total saturated5 g
SFA 4:00 g
SFA 6:00 g
SFA 8:00 g
SFA 10:00.01 g
SFA 12:00.015 g
SFA 14:00.18 g
SFA 16:03.2 g
SFA 18:01.6 g
Fatty acids, total monounsaturated6.5 g
MUFA 16:10.42 g
MUFA 18:16 g
MUFA 20:10.11 g
MUFA 22:10 g
Fatty acids, total polyunsaturated1.8 g
PUFA 18:21.4 g
PUFA 18:30.28 g
PUFA 18:40 g
PUFA 20:40.06 g
PUFA 20:5 n-3 (EPA)0 g
PUFA 22:5 n-3 (DPA)0 g
PUFA 22:6 n-3 (DHA)0 g
Cholesterol52 mg
Alcohol, ethyl0 g
Caffeine0 mg
Theobromine0 mg

Source: USDA Survey foods (FNDDS): foods as Americans report eating them, from What We Eat in America. FDC ID 2706198, published 2024-10-31. Daily Values are the FDA's for adults and children 4 years and older. How we process USDA's data.