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Peppered Beef Jerky, Peppered

Processing Score
6.3Highly Processed
Nutrition Score
2/10Poor

The processing score reflects 26 ingredients and no additives we flag. The nutrition score reflects high sugar, sodium and cholesterol.

Nutrition Highlights

Good Protein Source

Nutrient Alerts

High SodiumHigh SugarHigh Cholesterol
Data Updated
Oct 18, 2026
UPC
077890535738
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Nutrition Facts
Serving size28 g
Amount per serving
Calories
80
% Daily Value*
Total Fat 0.5g
1%
Saturated Fat 0g
0%
Trans Fat 0g
Cholesterol 30mg
10%
Sodium 570mg
25%
Total Carbohydrate 9g
3%
Dietary Fiber 0g
0%
Total Sugars 6g
Includes 6g Added Sugars
12%
Protein 11g
Vitamin D 0mcg
0%
Calcium 20mg
2%
Iron 1mg
6%
Potassium 160mg
3%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients

9 listed · 2 flagged for review

BEEF, TAMARI SOY SAUCE (WATER, SOYBEANS, SALT), ORGANIC BROWN SUGAR (ORGANIC SUGAR, ORGANIC MOLASSES), APPLE CIDER VINEGAR, GARLIC POWDER, LIQUID SMOKE (WATER, NATURAL HICKORY SMOKE FLAVOR), ORGANIC WORCESTERSHIRE SAUCE (WATER, ORGANIC VINEGAR, ORGANIC TAMARI [WATER, SOYBEANS, SALT]), BLACK PEPPER, SEASONING BLEND (SPICES, DEHYDRATED RED BELL PEPPER, DEHYDRATED GREEN PEPPER, EXPELLER PRESSED SUNFLOWER OIL).

Listed in source order (heaviest first). Select any ingredient to see its category bucket and other products that contain it.

What These Ingredients Tell Us

We group Peppered Beef Jerky, Peppered's ingredients into ingredient categories and note how each relates to food processing. The notes below describe the category, not this specific product's formulation.

Natural FlavorsUPF marker

In this product: Liquid Smoke (Water, Natural Hickory Smoke Flavor).

Despite being natural, these are highly processed extracts.

Sugars & Natural SweetenersProcessing indicator

In this product: Organic Brown Sugar (Organic Sugar, Organic Molasses).

Natural sugars acceptable in moderation, excessive amounts indicate UPF.

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