Saltie Public Food Database

Smoked Brisket Burnt Ends With Sauce

🥫
Brand Zarda
UPC Code 047717307145
Data Source USDA

Nutrition Facts

Package Weight 16 oz/1 lbs/454 g
Serving Size 100g
g
Calories 190
Total Fat 9g 12%
Saturated Fat 3.5g 18%
Cholesterol 45mg 15%
Sodium 410mg 18%
Total Carbohydrate 14g 5%
Dietary Fiber 0g 0%
Sugars 12g
Protein 13g 26%
Daily Value % is based on a 2,000 calorie diet.

Calories per Macronutrient

The macronutrient calorie distribution in 100 g of Smoked Brisket Burnt Ends With Sauce are 30% in carbs, 43% in fat, and 28% in protein.

carbs: 30%
fat: 43%
protein: 28%

Carbs to Weight Ratio

The carbs to weight ratio of Smoked Brisket Burnt Ends With Sauce is 14%.

This ratio can give you a sense of if this food is higher in carbs or lower in carbs than other foods by weight. Eating foods high in carbs can cause your blood glucose to spike faster than if the food or meal you're eating also contains protein or fat.

Estimated Water to Weight Ratio

The water to weight ratio of Smoked Brisket Burnt Ends With Sauce is estimated to be 64%.

This ratio can estimate how much water this food contains relative to other foods. Water helps regulate body temperature, lubricate joints, flush out waste products, and protect our organs and tissue. Eating foods high in water can help you stay hydrated.

Listed Ingredients

Beef (With Up To 15% Water), Hydrolyzed Soy Protein, Salt, Caramel Color (Sulfites), Sunflower Oil, Sodium Phosphates, Flavorings (Torula Yeast), Spices, Contains Less Than 2% Lecithin. Bbq Sauce Ingredients: Water, Tomato Paste, Brown Sugar, Seasoning (Dextrose, Spices Including Chili Pepper, Garlic And Onion Powder, Monosodium Glutamate, Mustard Seed, Celery Seed, Worcestershire Sauce {(Vinegar, Molasses, Corn Syrup, Salt, Caramel Color (Contains Sulfites), Garlic, Sucrose, Spices, Tamarind, Natural Flavor And Maltodextrin} And Natural Flavors.), Modified Food Starch, Salt, Molasses, Cumin, Natural Smoke Flavor, Citric Acid, Preservatives (Sodium Benzoate And Potassium Sorbate).

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