Meat · Nutrition facts

Wurst Bratwurst Schwein

237 kcal per 100 g, with 18 g protein, 0.5 g carbs and 18 g fat. Full micronutrients and serving info below.

High proteinLow carbPotassium
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Wurst Bratwurst SchweinNutri-Score CCompare
Amount

Showing values for 100 g

237 kcal
Calories
12% of a 2000 kcal day
18 g
Protein
31% of calories
0.5 g
Carbs
1% of calories
18 g
Fat
68% of calories
Macro split
Protein 31%Carbs 1%Fat 68%

Nutrition facts

per 100 g
Fiber0g0% DV
Sugar0.5g
Saturated fat6.9g34% DV
Cholesterol76.4mg25% DV
Sodium640mg28% DV
Potassium371.7mg8% DV
Calcium11.9mg1% DV
Iron0.9mg5% DV
Vitamin C0.3mg0% DV
Vitamin A0IU0% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 4061458025201 · Data last verified:

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4061458025201

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Common questions

How many calories are in Wurst Bratwurst Schwein?

Wurst Bratwurst Schwein by Aldi, Gut Bio has 237 kcal per 100 g.

How much protein is in Wurst Bratwurst Schwein?

Wurst Bratwurst Schwein contains 18 g of protein per 100 g.

Is Wurst Bratwurst Schwein a good source of protein?

Yes — 18 g of protein per 100 g, supplying 31% of its calories. That makes it a good protein source.

Is Wurst Bratwurst Schwein 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 Wurst Bratwurst Schwein high in saturated fat?

It has 6.9 g of saturated fat per 100 g — 34% of the daily value, which counts as high.

Is Wurst Bratwurst Schwein high in sodium?

Yes — 640 mg of sodium per 100 g, about 28% of the daily value.

Why does Wurst Bratwurst Schwein have a Nutri-Score of C?

Nutri-Score weighs negatives (calories, sugar, saturated fat, sodium) against positives (fiber, protein) per 100 g. Points against come from saturated fat (6.9 g), sodium (640 mg); points in favor come from protein (18 g). Overall that places it in band C.

How much Wurst Bratwurst Schwein is 100 calories?

About 42 g of Wurst Bratwurst Schwein equals 100 kcal.

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