ground pork
Ground pork contains 277 kcal per 100 g. A serving, 1 serving, 112 g (112 g) provides about 310 kcal.
Roughly 75 % of its calories come from fat, with 25 % from protein and 0 % from carbohydrates (estimated with general energy factors).
That is more energy than the typical item in viande on FoodFactly, where the median is 203 kcal per 100 g across 43 853 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 | 277 kcal | |
| Total fat L | 22,3 g | 29 % |
| Saturated fat L | 8 g | 40 % |
| Trans fat L | 0 g | |
| Cholesterol L | 71,4 mg | 24 % |
| Sodium L | 53,6 mg | 2 % |
| Total carbohydrates L | 0 g | 0 % |
| Dietary fiber L | 0 g | 0 % |
| Total sugars L | 0 g | |
| Protein L | 17 g | 34 % |
% 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 25 %
- Fat 75 %
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Nutritional insights
- Protein17 gbelow the median for viande (median 17,2 g)
- Fiber0 gin the lowest quarter of viande (median 0,046 g)
- Sugars0 gin the lowest quarter of viande (median 1 g)
- Fat22,3 gin the top quarter of viande (median 8,6 g)
- Saturated fat8 gin the top quarter of viande (median 3,1 g)
- Sodium53,6 mgin the lowest quarter of viande (median 394 mg)
- Protein per 100 kcal6,1 gprotein density, useful for comparing foods with different calorie levels
Product details
Ingredients
Ingredients not reported.
Similar products
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Burnt End Uncured Beef Sausage Link Double L | 277 | 14,3 g | 3,6 g | 23,2 g |
| Beef Brisket Trader Joe’s | 277 | 17,9 g | 0 g | 22,3 g |
| St. Louis Style Pork Spareribs Swift | 277 | 15,2 g | 0 g | 23,2 g |
| Hot Italian Sausage Heb | 277 | 15,2 g | 0,89 g | 23,2 g |
| St Louis Style Pork Spareribs Swift | 277 | 15,2 g | 0 g | 23,2 g |
| Hot Italian Sausage: 1 pound H-E-B | 277 | 15,2 g | 0,89 g | 23,2 g |
| Ultimate Plant-Based Meatballs Gardein | 277 | 18,8 g | 5,4 g | 19,6 g |
| Mild Italian Sausage H-E-B | 277 | 15,2 g | 1,8 g | 23,2 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in ground pork?
100 g of ground pork has 277 kcal. Serving, 1 serving, 112 g (112 g): about 310 kcal.
Is ground pork high in protein?
Ground pork contains 17 g of protein per 100 g (34 % of the 50 g Daily Value), or 19 g in serving, 1 serving, 112 g (112 g). About 25 % of its calories come from protein. Compared with other viande, that is below the median (median 17,2 g).
How many carbs are in ground pork?
Ground pork has 0 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 ground pork?
Ground pork contains 22,3 g of fat per 100 g, of which 8 g is saturated (40 % of the Daily Value).
How much sodium is in ground pork?
100 g contains 53,6 mg of sodium, 2 % of the 2,300 mg Daily Value.
Where does this nutrition data come from?
From Open Food Facts, record dated 21 avril 2026. FoodFactly last checked it on 6 novembre 2026. Each value above shows whether it was measured, calculated or taken from a label.
Source of the nutrition information
- Open Food Facts, record 0018894330233. License: ODbL 1.0 (Open Food Facts). Source record dated 21 avril 2026. Imported 6 novembre 2026.
Last updated: . Data quality score: 90/100 (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.