Pork Back Ribs
Packaged product Meat St-Hubert
Pork Back Ribs contains 214 kcal per 100 g. A serving, 140 g (140 g) provides about 300 kcal.
Roughly 42% of its calories come from fat, with 30% from carbohydrates and 28% from protein (estimated with general energy factors).
That is close to the median for meat on FoodFactly (200 kcal per 100 g).
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 | 214 kcal | |
| Total fat L | 10 g | 13% |
| Saturated fat L | 3.6 g | 18% |
| Trans fat L | 0.071 g | |
| Cholesterol L | 53.6 mg | 18% |
| Sodium L | 393 mg | 17% |
| Total carbohydrates L | 15.7 g | 6% |
| Dietary fiber L | 0.71 g | 3% |
| Total sugars L | 11.4 g | |
| Added sugars L | 16.9 g | 34% |
| Protein L | 15 g | 30% |
| Calcium L | 71.4 mg | 5% |
| Iron L | 0.89 mg | 5% |
| Potassium L | 321 mg | 7% |
% 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 28%
- Carbohydrates 30%
- Fat 42%
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
- Protein15 gbelow the median for meat (median 17.6 g)
- Fiber0.71 gabove the median for meat (median 0 g)
- Sugars11.4 gin the top quarter of meat (median 1 g)
- Fat10 gabove the median for meat (median 8.6 g)
- Saturated fat3.6 gabove the median for meat (median 3.1 g)
- Sodium393 mgabove the median for meat (median 380 mg)
- Protein per 100 kcal7 gprotein density, useful for comparing foods with different calorie levels
Product details
- Brand
- St-Hubert
- Barcode
- 0066701008691
- Quantity
- 2 x 725 g
- Label serving
- 140 g
- Category
- Pork back ribs
- Nutri-Score
- D as computed by Open Food Facts
- NOVA group
- 4 processing level (1 to 4), as classified by Open Food Facts
Ingredients
Côtes de dos de porc, Sucres (sucre, glucose-fructose, mélasse, cassonade), Eau, Pâte de tomates, Vinaigre, Oignon en poudre, Sel, Arôme naturel de fumée, Ail déshydraté, Caramel, Amidon de maïs modifié, Épices, Chipotle en poudre.
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Frequently asked questions
How many calories are in Pork Back Ribs?
100 g of Pork Back Ribs has 214 kcal. Serving, 140 g (140 g): about 300 kcal.
Is Pork Back Ribs high in protein?
Pork Back Ribs contains 15 g of protein per 100 g (30% of the 50 g Daily Value), or 21 g in serving, 140 g (140 g). About 28% of its calories come from protein. Compared with other meat, that is below the median (median 17.6 g).
How many carbs are in Pork Back Ribs?
Pork Back Ribs has 15.7 g of total carbohydrates per 100 g, including 0.71 g of fiber and 11.4 g of sugars. Label conventions differ: in the EU and some other regions carbohydrates are declared without fiber.
How much fat is in Pork Back Ribs?
Pork Back Ribs contains 10 g of fat per 100 g, of which 3.6 g is saturated (18% of the Daily Value).
How much sodium is in Pork Back Ribs?
100 g contains 393 mg of sodium, 17% of the 2,300 mg Daily Value.
Where does this nutrition data come from?
From Open Food Facts, record dated July 1, 2026. FoodFactly last checked it on November 7, 2026. Each value above shows whether it was measured, calculated or taken from a label.
Source of the nutrition information
- Open Food Facts, record 0066701008691. License: ODbL 1.0 (Open Food Facts). Source record dated July 1, 2026. Imported November 7, 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.