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HC SLAB BCN DERIND 2PC

Meat/Poultry/Other Animals Prepared/Processed Daily's Premium Meats LLC Branded
300 Calories
40g Protein
0g Carbs
33.3g Fat
0g Fiber
Nutrition Facts
Serving Size 100 g
Calories 300
% Daily Value*
Total Fat 33.3g 43%
Saturated Fat 13.3g 67%
Trans Fat 0g
Cholesterol 67mg 22%
Sodium 3,000mg 130%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 40g 80%
Vitamin D 0mcg 0%
Calcium 0mg 0%
Iron 0mg 0%
Potassium 0mg 0%

* 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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Protein 40g 55%
Carbs 0g 0%
Fat 33.3g 45%

Vitamins

Nutrient Amount % DV
Vitamin C, total ascorbic acid 0 MG 0%
Vitamin B-6 0 MG 0%
Vitamin B-12 0 UG 0%

Minerals

Nutrient Amount % DV
Calcium, Ca 0 MG 0%
Iron, Fe 0 MG 0%
Sodium, Na 3,000 MG 130%

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Nutrition Highlights

  • Excellent source of protein with 40g per 100g, great for muscle building and recovery.
  • Rich source of Sodium, Na (130% of Daily Value per 100g).

About HC SLAB BCN DERIND 2PC

HC SLAB BCN DERIND 2PC is a calorie-dense food with 300 calories per 100-gram serving. Its primary macronutrient source is fat, providing 40g of protein, 0g of carbohydrates, and 33.3g of fat. This food belongs to the Meat/Poultry/Other Animals Prepared/Processed category.

Ingredients

Cured With: Water, Salt, Sodium Phosphate, Honey, Sodium Erythorbate, Flavoring, Sodium Nitrite.

Dietary Information

HC SLAB BCN DERIND 2PC is considered low-carb and keto-friendly, high-protein, making it a suitable choice for various dietary plans.

Notable micronutrients in HC SLAB BCN DERIND 2PC include Sodium, Na (130% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.

Calorie Breakdown

At 300 calories per 100 grams, HC SLAB BCN DERIND 2PC gets 53% of its calories from protein, 0% from carbohydrates, and 100% from fat. This is moderately high, similar to many cooked grains and dairy products.

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