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Scrapple Nutrition

author image Nicki Wolf
Nicki Wolf has been writing health and human interest articles since 1986. Her work has been published at various cooking and nutrition websites. Wolf has an extensive background in medical/nutrition writing and online content development in the nonprofit arena. She graduated with a Bachelor of Arts in English from Temple University.
Scrapple Nutrition
A meat dish on a plate. Photo Credit DawidKasza/iStock/Getty Images

Scrapple, a regional specialty meat common to mid-Atlantic states, is made from pork, cornmeal and pork stock that is seasoned with spices, herbs and onions. This traditional Pennsylvania Dutch dish is usually fried in thin slices. While it does contain quite a bit of fat, it does offer nutritional value.

Serving Size & Use

A common serving size for scrapple is 56 g, or 2 oz. This can generally range from thinly-sliced scrapple pieces to a thick chunk. Some people eat scrapple as an alternative to breakfast meats such as bacon or sausage, but it may also serve as a filling for sandwiches.


A 2-oz. serving of scrapple contains 119.3 to 120 calories, according to the Calorie Lab and My Fitness Pal websites. This accounts for 5.9 to 6 percent of the calories you may include in your meal plan each day, based on a 2,000-calorie diet. Scrapple is commonly pan-fried, so if you use oil for frying, you need to account for any oil used in the total calories consumed.


The fat content of scrapple is high -- 7.8 to 8 g for a 2-oz. portion. This amount may vary if you cook the scrapple using oil. Your body needs fat to help it absorb vitamins as well as maintain cell membrane function and the effectiveness of your immune system; however, too much fat -- more than 44 to 78 g per day -- may cause health problems. Saturated fat may increase the amount of cholesterol in your blood and cause blockages. A 2-oz. serving of scrapple has 2.6 to 3 g of this type of fat. That's 17 to 20 percent of the saturated fat the Mayo Clinic recommends for daily consumption.


Two ounces of scrapple contains 7.9 to 8 g of carbohydrate, primarily from the cornmeal. The Institute of Medicine recommends consuming 130 g of this macronutrient per day. Your body uses carbohydrates to produce glucose, a substance used for energy.


The recommended amount of protein for daily consumption ranges from 46 to 56 g, according to the Institute of Medicine. While 2 oz. of scrapple will contribute toward your daily protein goals, it does not contain high levels of this macronutrient -- one serving provides you with 4.5 to 5 g. You will need to supplement your diet with protein-rich foods to get the full amount you need for optimal health.

Vitamins and Minerals

A 2-oz. serving of scrapple provides nearly a quarter of the vitamin A you require for daily consumption. Vitamin A plays a critical role in the health of your teeth, skeletal and soft tissues, skin and mucous membranes as well as your vision. This portion of scrapple also contains 9.5 percent of the daily recommended intake of vitamin B2, or riboflavin; 6.4 percent of the recommended value of vitamin B3, also called niacin; and 2.3 percent of the vitamin C you need in a day.
Scrapple serves as a good source of selenium, a mineral you need in trace amounts to prevent cell damage in your body. A 2-oz. serving contains 13.9 percent of the amount you need each day. It also provides you with 5.9 percent of the daily recommended value of copper and iron as well as 0.4 percent of the calcium you require daily.


If you monitor diet for sodium and cholesterol, scrapple may not be the best choice for your meal plan. A 2-oz. serving contains 270 to 369 mg of sodium, or 18 to 24.6 percent of the 1,500 mg recommended by the American Heart Association for daily consumption. Eating too much sodium may trigger high blood pressure or other health problems. Cholesterol in your diet may build up in your arteries and cause blockages, so limit your cholesterol intake to 300 mg per day or less. A 2-oz. portion contains 27.4 mg, and this amount may increase depending on how you cook it.

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