Know what’s on your plate
Peppered loaf
Calories & nutrition facts
pork, beef
Nutrition facts
Per 100 g% DV- Calories 149 kcal —
- Protein 17 g 35%
- Carbohydrate 4.5 g 2%
- Fat 6.4 g 8%
- Saturated fat 2.3 g 11%
- Fibre 0 g 0%
- Sugars 4.6 g —
- Sodium 732 mg 32%
- Cholesterol 46 mg 15%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0.8 µg 4%
- Vitamin E 0.22 mg 1%
- Vitamin K 1.6 µg 1%
- Thiamin (B1) 0.38 mg 32%
- Riboflavin (B2) 0.3 mg 23%
- Niacin (B3) 3.1 mg 19%
- Pantothenic acid (B5) 0.53 mg 11%
- Vitamin B6 0.27 mg 16%
- Folate (B9) 2 µg 1%
- Vitamin B12 2 µg 82%
- Choline 73 mg 13%
Minerals
- Calcium 54 mg 4%
- Iron 1.1 mg 6%
- Magnesium 20 mg 5%
- Phosphorus 170 mg 14%
- Potassium 394 mg 8%
- Zinc 3.2 mg 29%
- Copper 0.12 mg 13%
- Manganese 0.06 mg 3%
- Selenium 11.3 µg 21%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 149 | 17 g | 4.5 g | 6.4 g |
| 2 × slices | 200 g | 298 | 35 g | 9.1 g | 13 g |
| ½ × slices | 50 g | 75 | 8.7 g | 2.3 g | 3.2 g |
| 3 × slices | 300 g | 447 | 52 g | 14 g | 19 g |
| 4 × slices | 400 g | 596 | 69 g | 18 g | 26 g |
Similar foods
- Barbecue loafpork, beef173 kcal / 100 g
- Pickle and pimiento loafpork225 kcal / 100 g
- Picnic loafpork, beef232 kcal / 100 g
- Mother's loafpork282 kcal / 100 g
- Olive loafpork235 kcal / 100 g
- Meatloafmade with beef and pork196 kcal / 100 g
- Pork olive loafdeli-meat235 kcal / 100 g
- Luxury loafpork141 kcal / 100 g
- Dutch brand loafchicken, pork and beef273 kcal / 100 g
- Macaroni and cheese loafdeli-meat, chicken/pork/beef228 kcal / 100 g
Questions about Peppered loaf
What is peppered loaf made from?
Peppered loaf is a cooked, sliceable luncheon meat, usually made from finely minced or emulsified meat with black pepper and seasonings. The exact meat and recipe can differ between products.
Can you eat peppered loaf without cooking it?
Yes. It is sold ready to eat, so you can serve it cold in sandwiches or on a savoury platter; frying or grilling is optional.
How do you fry peppered loaf without it falling apart?
Cut it into slices about 1 cm thick and fry in a lightly oiled pan over medium heat for 2–3 minutes per side. Turn the slices once they are browned and release easily from the pan.
What goes well with peppered loaf?
Its peppery, savoury flavour works well in a sandwich with mustard, pickles or sliced tomato, and alongside eggs, fried potatoes or salad. You can also dice it into an omelette or add it to a toasted cheese sandwich.
How should you store peppered loaf after opening?
Keep it covered in the fridge and use it within the time stated on the pack; sliced luncheon meat is best eaten promptly after opening. Freeze portions you will not use in time, wrapped airtight, and thaw them in the fridge.
Is peppered loaf saltier than barbecue loaf?
Peppered loaf has 732 mg of sodium per 100 g, compared with 1,334 mg in barbecue loaf, so barbecue loaf is considerably saltier by this measure.
Can you freeze peppered loaf?
Yes. Separate the slices with baking paper, seal them in an airtight freezer bag or container, and freeze. Thaw only the amount you need in the fridge; the texture may be a little softer after thawing.
Source: USDA FoodData Central 174574 · per 100 g · carbohydrate per EU label, fibre excluded
