Link Snacks — CRACKED PEPPER & GARLIC EXTRA THICK CUT STEAK STRIPS, CRACKED PEPPER & GARLIC
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 71 MG | 5% | |
| Iron, Fe | 3.9 MG | 22% | |
| Potassium, K | 750 MG | 16% | |
| Sodium, Na | 1,500 MG | 65% |
Nutrition Highlights
- Excellent source of protein with 35.7g per 100g, great for muscle building and recovery.
- Good source of Iron, Fe (22% DV).
- Rich source of Sodium, Na (65% of Daily Value per 100g).
About CRACKED PEPPER & GARLIC EXTRA THICK CUT STEAK STRIPS, CRACKED PEPPER & GARLIC
CRACKED PEPPER & GARLIC EXTRA THICK CUT STEAK STRIPS, CRACKED PEPPER & GARLIC is a calorie-dense food with 286 calories per 100-gram serving. Its primary macronutrient source is protein, providing 35.7g of protein, 17.9g of carbohydrates, and 7.1g of fat. This food belongs to the Other Snacks category.
Ingredients
BEEF, WATER, SUGAR, BROWN SUGAR, CONTAINS 2% OR LESS OF DEHYDRATED GARLIC, SEA SALT, BLACK PEPPER, SALT, FLAVORS, YEAST EXTRACT, DEHYDRATED RED BELL PEPPER, DEHYDRATED ONION, CULTURED CELERY EXTRACT, PINEAPPLE POWDER. TREATED WITH POTASSIUM SORBATE TO ENSURE FRESHNESS.
Dietary Information
CRACKED PEPPER & GARLIC EXTRA THICK CUT STEAK STRIPS, CRACKED PEPPER & GARLIC is considered high-protein, making it a suitable choice for various dietary plans.
Notable micronutrients in CRACKED PEPPER & GARLIC EXTRA THICK CUT STEAK STRIPS, CRACKED PEPPER & GARLIC include Sodium, Na (65% DV) , and Iron, Fe (22% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.
Calorie Breakdown
At 286 calories per 100 grams, CRACKED PEPPER & GARLIC EXTRA THICK CUT STEAK STRIPS, CRACKED PEPPER & GARLIC gets 50% of its calories from protein, 25% from carbohydrates, and 22% from fat. This is moderately high, similar to many cooked grains and dairy products.
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