Scrapple, pork
FDC 172969cubic inch (17 g)
Source: USDA FoodData Central · Public domain
Original analysis by NutriVerdict
Density 58 · +36 vs Sausage & deli meats medianScrapple posts a Nutrient Density Score of 58 of 100, a Fair result that still places it 6th of 60 in the sausage and deli meats category, well clear of the group's median score of 22. Its standout figure is vitamin A at 70% DV, backed by more modest protein at 16% DV and iron at 11% DV.
This is a Mid-Atlantic breakfast staple made from pork scraps and cornmeal, traditionally sliced and pan-fried until crisp on the outside. A cubic-inch serving is small, which matters because the food runs high in sodium at 482 milligrams per 100 grams, so it's typically eaten alongside eggs or toast rather than as a stand-alone dish.
See how this score is calculated, build a plate around scrapple, pork, or compare it with another food.
Source: USDA FoodData Central · Public domain
Percent of calories derived by NutriVerdict from USDA grams
Nutrition facts
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 213 kcal | 11% |
| Total fat | 14 g | 18% |
| Saturated fat | 4.7 g | 24% |
| Cholesterol | 49 mg | 16% |
| Sodium | 482 mg | 21% |
| Carbohydrate | 14 g | 5% |
| Dietary fiber | 0.3 g | 1% |
| Sugars | 0.2 g | |
| Protein | 8.1 g | 16% |
| Potassium | 158 mg | 3% |
| Calcium | 7 mg | 1% |
| Iron | 1.9 mg | 11% |
| Magnesium | 13 mg | 3% |
| Vitamin C | 2.5 mg | 3% |
| Vitamin A | 626 µg | 70% |
| Vitamin E | 0.15 mg | 1% |
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 36 kcal | 2% |
| Total fat | 2.4 g | 3% |
| Saturated fat | 0.8 g | 4% |
| Cholesterol | 8.3 mg | 3% |
| Sodium | 82 mg | 4% |
| Carbohydrate | 2.4 g | 1% |
| Dietary fiber | 0.05 g | 0% |
| Sugars | 0.03 g | |
| Protein | 1.4 g | 3% |
| Potassium | 27 mg | 1% |
| Calcium | 1.2 mg | 0% |
| Iron | 0.32 mg | 2% |
| Magnesium | 2.2 mg | 1% |
| Vitamin C | 0.43 mg | 0% |
| Vitamin A | 106 µg | 12% |
| Vitamin E | 0.03 mg | 0% |
Source: USDA FoodData Central · Public domain
FDC 172969Original analysis by NutriVerdict
What it is rich in
Nutrients supplying at least 10% of the Daily Value per 100 grams. 20% or more is an excellent source.
Original analysis by NutriVerdict
Versus the sausage & deli meats median
Original analysis by NutriVerdict
More nutrient-dense swaps
Foods in the same category that score higher on nutrient density.
Pate, chicken liver, cannedDensity 70 vs 58Pate, truffle flavorDensity 88 vs 58Liver cheese, porkDensity 89 vs 58Original analysis by NutriVerdict
In the kitchen and how to use it
Scrapple is a traditional Mid-Atlantic dish made by cooking pork trimmings and scraps with cornmeal, often with buckwheat, and spices, then forming the mixture into a loaf. It is typically sold chilled, sliced about half an inch thick, and pan-fried until the crust turns dark and crisp while the center stays soft; a light dusting of flour or cornmeal on the surface adds extra crunch. It is a classic breakfast dish, usually served alongside eggs and finished with syrup, apple butter, or ketchup at the table, with the topping varying by region. The flavor is savory and porky with a mild cornmeal graininess, closer to a savory mush than a plain sausage patty.
Buy scrapple refrigerated, keep it cold, and use it within the date on the package once opened, since its ground-meat-and-grain composition does not keep as long as whole cuts of meat. At 213 calories per 100 grams, it delivers 70% of the Daily Value for vitamin A, an unusual amount for a breakfast meat that typically comes from the liver and organ trim used in the recipe, plus 16% DV protein and 11% DV iron. With 482 milligrams of sodium and 13.9 grams of fat per 100 grams, it works best as an occasional fried breakfast side rather than an everyday staple.
Frequently asked questions about scrapple, pork
What is scrapple made of?
Scrapple is a traditional dish made from pork trimmings and scraps cooked with cornmeal, often with buckwheat, and spices, then formed into a loaf and sliced for frying.
Is scrapple a good source of vitamin A?
Yes, a 100 gram serving provides about 70% of the Daily Value for vitamin A.
How do you cook scrapple?
Slice the chilled loaf and pan-fry it until the crust is crisp and dark, then serve it hot, often alongside eggs.