pork rinds
Packaged product Fleisch Brims
Pork rinds contains 500 kcal per 100 g. A Serving, 0.5 portion, 14 g (14 g) provides about 70 kcal.
Roughly 53 % of its calories come from fat, with 41 % from protein and 6 % from carbohydrates (estimated with general energy factors).
That is more energy than the typical item in Fleisch on FoodFactly, where the median is 200 kcal per 100 g across 40.984 products.
The values are as declared on the product label and entered by Open Food Facts contributors.
Nutrition facts
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories L | 500 kcal | |
| Total fat L | 28,6 g | 37 % |
| Saturated fat L | 10,7 g | 54 % |
| Trans fat L | 0 g | |
| Cholesterol L | 107 mg | 36 % |
| Sodium L | 1.286 mg | 56 % |
| Total carbohydrates L | 7,1 g | 3 % |
| Dietary fiber L | 0 g | 0 % |
| Total sugars L | 0 g | |
| Added sugars L | 0 g | 0 % |
| Protein L | 50 g | 100 % |
| Vitamin D L | 0 µg | 0 % |
| Calcium L | 0 mg | 0 % |
| Eisen L | 0 mg | 0 % |
| Kalium L | 71,4 mg | 2 % |
% DV: percent of the FDA Daily Value for adults (reference amounts). Letters show how each value was obtained: M measured, C calculated, L label, Z assumed zero, I imputed. Vitamins and minerals not listed were not reported by the source.
Nutritional breakdown
- Protein 41 %
- Carbohydrates 6 %
- Fat 53 %
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Vitamins and minerals, % Daily Value per 100 g
Nutritional insights
- Protein50 gin the top quarter of Fleisch (median 17,6 g)
- Sugars0 gin the lowest quarter of Fleisch (median 1 g)
- Fat28,6 gin the top quarter of Fleisch (median 8,6 g)
- Saturated fat10,7 gin the top quarter of Fleisch (median 3,1 g)
- Sodium1.286 mgin the top quarter of Fleisch (median 380 mg)
- Protein per 100 kcal10 gprotein density, useful for comparing foods with different calorie levels
Product details
Ingredients
pork rinds, salt, dill pickle seasoning (maltodextrin, sodium diacetate, salt, onion powder, garlic powder, spices, contains 2% or less of: natural flavor, sunflower oil, silicon dioxide). manufactured by: brimhall foods company, inc. p.o. box 34185 bartlett, tn 38184-0185 www.brimsnacks.com0
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Ingredient guides: SalzZwiebelnKnoblauchSonnenblumenöl
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Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in pork rinds?
100 g of pork rinds has 500 kcal. Serving, 0.5 portion, 14 g (14 g): about 70 kcal.
Is pork rinds high in protein?
Pork rinds contains 50 g of protein per 100 g (100 % of the 50 g Daily Value), or 7 g in Serving, 0.5 portion, 14 g (14 g). About 41 % of its calories come from protein. Compared with other Fleisch, that is among the highest quarter (median 17,6 g).
How many carbs are in pork rinds?
Pork rinds has 7,1 g of total carbohydrates per 100 g, including 0 g of fiber and 0 g of sugars. Label conventions differ: in the EU and some other regions carbohydrates are declared without fiber.
How much fat is in pork rinds?
Pork rinds contains 28,6 g of fat per 100 g, of which 10,7 g is saturated (54 % of the Daily Value).
How much sodium is in pork rinds?
100 g contains 1.286 mg of sodium, 56 % of the 2,300 mg Daily Value.
Where does this nutrition data come from?
From Open Food Facts, record dated 8. September 2026. FoodFactly last checked it on 6. November 2026. Each value above shows whether it was measured, calculated or taken from a label.
Source of the nutrition information
- Open Food Facts, record 0028293000866. License: ODbL 1.0 (Open Food Facts). Source record dated 8. September 2026. Imported 6. November 2026.
Last updated: . Data quality score: 95/100 (how it is calculated).
Product data from Open Food Facts, made available under the Open Database License. Values are as declared on the label; labels can change over time, so check the package you have.
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.