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Pulled pork in barbecue sauce

Nutrition facts and calorie information, per 100 g serving.

Calories
168 kcal
Protein
13.19 g
Carbs
18.74 g
Fat
4.42 g
Macronutrient breakdown

Calorie composition.

31% protein45% carbs24% fat
Vitamins and minerals

Micronutrients.

Percent of Daily Value (DV) on a 2,000 calorie diet.

  • Iron 1.24 mg7%
  • Zinc 1.85 mg17%
  • Folate 2 µg1%
  • Niacin 3.03 mg19%
  • Calcium 44 mg3%
  • Thiamin 0.17 mg14%
  • Magnesium 22 mg5%
  • Potassium 305 mg6%
  • Vitamin A 13 µg1%
  • Vitamin C 0.2 mg0%
  • Vitamin D 0.2 µg1%
  • Vitamin E 0.89 mg6%
  • Vitamin K 1.4 µg1%
  • Phosphorus 161 mg13%
  • Riboflavin 0.13 mg10%
  • Vitamin B6 0.25 mg15%
  • Vitamin B12 0.41 µg17%
Common questions

FAQ.

How many calories are in pulled pork in barbecue sauce?

Pulled pork in barbecue sauce contains 168 calories per 100 grams. Roughly 53 of those calories come from protein, 75 from carbohydrates, and 40 from fat.

Is pulled pork in barbecue sauce high in protein?

Pulled pork in barbecue sauce provides 13.19 g of protein per 100 g, about 26% of the Daily Value. That makes it a moderate protein source.

How much fiber is in pulled pork in barbecue sauce?

Pulled pork in barbecue sauce contains 1.2 g of dietary fiber per 100 g, which is 4% of the Daily Value. Fiber supports digestion and helps meals keep you full.

What food group is pulled pork in barbecue sauce in?

Pulled pork in barbecue sauce is classified under Meals, Entrees, and Side Dishes in the USDA FoodData Central database. All values on this page are per 100 grams as published by the USDA.

Source: USDA FoodData Central, SR Legacy (FDC ID 173344). Values per 100 g edible portion.

Nutrition Facts

Serving size 100 g

Calories168

% Daily Value*

  • Total Fat 4.42 g6%
  • Saturated Fat 1.42 g7%
  • Cholesterol 35 mg12%
  • Sodium 666 mg29%
  • Total Carbohydrate 18.74 g7%
  • Dietary Fiber 1.2 g4%
  • Protein 13.19 g26%
  • Calcium 44 mg3%
  • Iron 1.24 mg7%
  • Potassium 305 mg6%

*Percent Daily Values are based on a 2,000 calorie diet.

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