Meat · Nutrition facts

Bacon Cheese Balls

by Denner

288 kcal per 100 g, with 17 g protein, 0.5 g carbs and 25 g fat. Full micronutrients and serving info below.

High proteinLow carbPotassiumCalcium rich
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Bacon Cheese BallsNutri-Score ACompare
Amount

Showing values for 100 g

288 kcal
Calories
14% of a 2000 kcal day
17 g
Protein
23% of calories
0.5 g
Carbs
1% of calories
25 g
Fat
76% of calories
Macro split
Protein 23%Carbs 1%Fat 76%

Nutrition facts

per 100 g
Fiber0g0% DV
Sugar0g
Saturated fat0g0% DV
Cholesterol77.8mg26% DV
Sodium0mg0% DV
Potassium328.8mg7% DV
Calcium138.9mg11% DV
Iron0.7mg4% DV
Vitamin C1.8mg2% DV
Vitamin A0IU0% DV

% DV = share of the FDA daily value for the selected amount.

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 7610281046814 · Data last verified:

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7610281046814

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Common questions

How many calories are in Bacon Cheese Balls?

Bacon Cheese Balls by Denner has 288 kcal per 100 g.

How much protein is in Bacon Cheese Balls?

Bacon Cheese Balls contains 17 g of protein per 100 g.

Is Bacon Cheese Balls a good source of protein?

Yes — 17 g of protein per 100 g, supplying 23% of its calories. That makes it a good protein source.

Is Bacon Cheese Balls keto-friendly?

With 0.5 g total carbs (about 0.5 g net carbs) per 100 g, it fits low-carb and keto eating patterns in normal portions.

Is Bacon Cheese Balls low in sodium?

Yes — just 0 mg per 100 g (0% of the daily value), which qualifies as low sodium.

Why does Bacon Cheese Balls have a Nutri-Score of A?

Nutri-Score weighs negatives (calories, sugar, saturated fat, sodium) against positives (fiber, protein) per 100 g. It collects almost no negative points (low sugar, saturated fat and sodium); points in favor come from protein (17 g). Overall that places it in band A.

How much Bacon Cheese Balls is 100 calories?

About 35 g of Bacon Cheese Balls equals 100 kcal.

Is Bacon Cheese Balls a good source of calcium?

It is a moderate source: 138.9 mg per 100 g, about 11% of the daily value. A 200 g portion covers roughly 22%.

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