Hy-Vee, Inc.
D
ProfileConcern
SMOKED BRATWURST, SMOKED
Meat & Poultry USVerified
Label Serving
77 g
Barcode
075450068412
Data last verified: 1 Oct 2026
Nutritional Level Analysis (per serving)
Fat
high
Saturated fat
high
Sugars
low
Salt
high
Levels use standard FSA/WHO per-100g thresholds applied to the label's declared values. See the thresholds
AI transparency analysis is being generated for this product.
D
TRANSPARENCY PROFILE
Concern
High processing or notable additives
Detailed Review Recommended
Profile Spectrum — Nutritional Index
A
B
C
DACTIVE
E
← Nutrient DenseMost Processed →
3.5/10
Health Score
Nutrition Facts (per serving: 77 g)
Energy325kcal
Carbohydrates2.6g
Sugar1.3g
Protein11.69g
Total Fat31.17g
Saturated Fat11.69g
Trans Fat0g
Cholesterol52mg
Fiber0g
Sodium831mg
Calcium0mg
Iron0.47mg
Nutritional values transcribed from the product label. Actual values may vary.
% Daily Value
Share of an average adult's daily allowance in one serving (77 g) — the label's %RDA
Energy & macronutrients
Energy250 kcal13%
Total Fat24gHigh31%
Saturated Fat9gHigh45%
Trans Fat0gLow0%
Cholesterol40mg13%
Carbohydrates2gLow<1%
Total Sugars1gLow2%
Dietary Fiber0g0%
Protein9g18%
Sodium640mgHigh28%
Minerals
Calcium0mg0%
Iron0.36mg2%
Remaining vitamins and trace minerals: US FDA Daily Values. Low = under 5% of a day in one portion · High = 20% or more. Reference values, not medical advice.
Ingredient Transparency
Tap any row · FDA, USDA, EFSA, WHO
7 / 12 researched · AI analyzing 5 more...Ingredients — as printed on the label
PORK, WATER, CONTAINS LESS THAN 2% OF THE FOLLOWING: SALT, POTASSIUM LACTATE, DEXTROSE, CORN SYRUP, SODIUM PHOSPHATES, NATURAL SPICES, SODIUM DIACETATE, SODIUM ERYTHORBATE, SODIUM NITRITE, NATURAL CASING (PORK AND/OR LAMB).
1
Pork
Low
Protein source and primary culinary ingredient
2
Water
No Notables
solvent, moisture retention agent, beverage base, thermal transfer medium
3
Contains 2% Or Less Of The Following: Salt
Under Review
AI summary pending...4
Dextrose
Low
Sweetener, texturizer, and fermentable substrate for baking and beverage manufacturing.
5
Corn Syrup
Moderate
Sweetener, texturizer, humectant, and anti-crystallizing agent in food products.
6
Potassium Lactate
Under Review
AI summary pending...7
Natural Spices
Under Review
AI summary pending...8
Sodium Diacetate
Under Review
AI summary pending...9
Sodium Phosphate
E339
LowEmulsifier, texturizer, pH regulator, and leavening agent
10
Sodium Erythorbate
E316
LowAntioxidant and color stabilizer in cured meats, beverages, and baked goods
11
Sodium Nitrite
E250
Moderatepreservative and color fixative in cured meats
12
Natural Casing (Pork And/Or Lamb)
Under Review
AI summary pending...| Ingredient | Concern | Function | Notes |
|---|---|---|---|
1 Pork | ✓Low Concern | Protein source and primary culinary ingredient | Pork is a standard dietary protein source well-tolerated by the general population, with consumption patterns best evaluated within the context of overall balanced dietary intake. |
2 Water | ✓No Notable Concerns | solvent, moisture retention agent, beverage base, thermal transfer medium | Water is a fundamental and essential component of human nutrition with an established safety profile. |
3 Contains 2% Or Less Of The Following: Salt | ?Under Review | — | AI summary pending... |
4 Dextrose | ✓Low Concern | Sweetener, texturizer, and fermentable substrate for baking and beverage manufacturing. | Dextrose is a standard caloric sweetener that contributes to total daily carbohydrate and energy intake. |
5 Corn Syrup | ⚠Moderate Concern | Sweetener, texturizer, humectant, and anti-crystallizing agent in food products. | Corn syrup provides readily available caloric energy and functional benefits in food preparation, though intake moderation aligns with broader dietary guidelines regarding refined carbohydrates. |
6 Potassium Lactate | ?Under Review | — | AI summary pending... |
7 Natural Spices | ?Under Review | — | AI summary pending... |
8 Sodium Diacetate | ?Under Review | — | AI summary pending... |
9 Sodium Phosphate E339 | ✓Low Concern | Emulsifier, texturizer, pH regulator, and leavening agent | Sodium phosphate is generally recognized as safe for consumption within established regulatory limits, though high dietary intake from multiple processed sources warrants balanced monitoring. |
10 Sodium Erythorbate E316 | ✓Low Concern | Antioxidant and color stabilizer in cured meats, beverages, and baked goods | Sodium erythorbate is widely permitted and utilized as an effective antioxidant with established safety thresholds for human consumption. |
11 Sodium Nitrite E250 | ⚠Moderate Concern | preservative and color fixative in cured meats | Sodium nitrite is a standard functional food preservative with established regulatory limits, while dietary intake levels remain a subject of ongoing nutritional research. |
12 Natural Casing (Pork And/Or Lamb) | ?Under Review | — | AI summary pending... |
Researching scientific toxicity & E-numbers for 0 remaining ingredients...
Live SyncingResearch sourced from FDA · USDA · EFSA · WHO · Peer-reviewed scientific literature. Informational only — not medical advice.
Important Disclaimer
BetterBite provides nutritional transparency insights based on publicly available data from regulatory databases (FDA, USDA, EFSA, WHO), published peer-reviewed research, and manufacturer-declared product information. This platform is designed for educational and informational purposes only.
The content displayed on this platform does not constitute medical advice, diagnosis, or treatment recommendations. Transparency scores, nutritional assessments, and ingredient analyses represent algorithmic interpretations of publicly available data and should not be used as a substitute for professional medical or nutritional guidance.
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AI Research Disclosure: Technical analysis and research patterns on this page are synthesized using BetterBite AI researchers.AI can make mistakes or provide incomplete insights.This technology aggregates data from scientific literature for informational assistance. Always verify findings against primary sources for critical dietary decisions.