Salt & Pepper Rub Brisket
Packaged product Vegetables Aldi
Salt & Pepper Rub Brisket contains 274 kcal per 100 g. A serving, 4 oz., 113 g (113 g) provides about 310 kcal.
Roughly 73% of its calories come from fat, with 26% from protein and 1% from carbohydrates (estimated with general energy factors).
That is more energy than the typical item in vegetables on FoodFactly, where the median is 140 kcal per 100 g across 23,090 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 | 274 kcal | |
| Total fat L | 22.1 g | 28% |
| Saturated fat L | 8.9 g | 44% |
| Cholesterol L | 88.5 mg | 30% |
| Sodium L | 398 mg | 17% |
| Total carbohydrates L | 0.89 g | 0.3% |
| Dietary fiber L | 0 g | 0% |
| Total sugars L | 0 g | |
| Added sugars L | 0 g | 0% |
| Protein L | 17.7 g | 35% |
| Vitamin D L | 0 µg | 0% |
| Calcium L | 19.5 mg | 2% |
| Iron L | 1.8 mg | 10% |
| Potassium L | 290 mg | 6% |
% 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 26%
- Carbohydrates 1%
- Fat 73%
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
- Protein17.7 gin the top quarter of vegetables (median 2.5 g)
- Fiber0 gin the lowest quarter of vegetables (median 2 g)
- Sugars0 gin the lowest quarter of vegetables (median 2.1 g)
- Fat22.1 gin the top quarter of vegetables (median 5.2 g)
- Saturated fat8.9 gin the top quarter of vegetables (median 1.1 g)
- Sodium398 mgabove the median for vegetables (median 333 mg)
- Protein per 100 kcal6.5 gprotein density, useful for comparing foods with different calorie levels
Product details
- Brand
- Aldi
- Barcode
- 0211983422233
- Label serving
- 4 oz. (113 g)
- Category
- Vegetables
Ingredients
Ingredients not reported.
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|---|---|---|---|---|
| Paté di olive nere Alce nero | 274 | 0.9 g | 3.3 g | 28 g |
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| Cornets de glace Boni | 274 | 3.3 g | 35 g | 13 g |
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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 Salt & Pepper Rub Brisket?
100 g of Salt & Pepper Rub Brisket has 274 kcal. Serving, 4 oz., 113 g (113 g): about 310 kcal.
Is Salt & Pepper Rub Brisket high in protein?
Salt & Pepper Rub Brisket contains 17.7 g of protein per 100 g (35% of the 50 g Daily Value), or 20 g in serving, 4 oz., 113 g (113 g). About 26% of its calories come from protein. Compared with other vegetables, that is among the highest quarter (median 2.5 g).
How many carbs are in Salt & Pepper Rub Brisket?
Salt & Pepper Rub Brisket has 0.89 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 Salt & Pepper Rub Brisket?
Salt & Pepper Rub Brisket contains 22.1 g of fat per 100 g, of which 8.9 g is saturated (44% of the Daily Value).
How much sodium is in Salt & Pepper Rub Brisket?
100 g contains 398 mg of sodium, 17% of the 2,300 mg Daily Value.
Where does this nutrition data come from?
From Open Food Facts, record dated August 10, 2025. FoodFactly last checked it on November 6, 2026. Each value above shows whether it was measured, calculated or taken from a label.
Source of the nutrition information
- Open Food Facts, record 0211983422233. License: ODbL 1.0 (Open Food Facts). Source record dated August 10, 2025. Imported November 6, 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.