Ball Park Beef Franks: Treat-Food, Not a Protein Source — Labelgrade C- (58/100)
C- 58 / 100 — Additive-heavy formulation (phosphate additives and maltodextrin or corn syrup), notable saturated fat load, effectively zero sugar, and high sodium per 100g.
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Ball Park Beef Franks delivers 12.3g of protein and 261 calories per 100 GRAM (USDA FDC 2743037). Per 100g that’s 12.3g of protein; per oz, 3.5g. The Labelgrade is C- (58 / 100): Additive-heavy formulation (phosphate additives and maltodextrin or corn syrup), notable saturated fat load, effectively zero sugar, and high sodium per 100g.
Why this Labelgrade
| Dimension | Grade | Score | Why |
|---|---|---|---|
| Protein density | C+ | 68 / 100 | 12.3g per 100g — moderate; the per-serving total matters more than the per-unit density |
| Ingredient quality | C | 62 / 100 | 13 ingredients; flagged phosphate additives + maltodextrin or corn syrup (+2 more) |
| Saturated fat load | D | 46 / 100 | 10.5g per serving (10.5g per 100g) — meaningful saturated fat load |
| Sodium load | F | 23 / 100 | 842mg per serving (239mg per oz) — high; structural for cured/preserved foods |
| Sugar load | A+ | 100 / 100 | 0g of sugar — perfect |
| Fiber | F | 30 / 100 | 0g fiber, expected for animal-protein products |
| Overall | C- | 58 / 100 | Weighted blend: protein 23% · ingredients 21% · saturated fat 18% · sodium 15% · sugar 15% · fiber 8% |
How it compares
| Product | Protein per serving | Per 100 g | Per oz | Calories |
|---|---|---|---|---|
| Ball Park Beef Franks (this product) | 12.3g | 12.3g | 3.5g | 261 |
| Johnsonville Original Bratwurst | 14g | 17.1g | 4.8g | 260 |
| Jimmy Dean Premium Pork Sausage with Bacon | 13g | 23.2g | 6.6g | 240 |
| Plain cooked chicken breast (benchmark) | — | 31g | 8.8g | ~165 |
Read that bottom comparison honestly: among the three processed meats here, the franks have the lowest protein density and the highest saturated fat — they’re the most treat-like of a treat-like category. And the gap to chicken breast is the real story. A chicken breast gives you 31g of protein per 100g for ~165 calories; the franks give you 12.3g for 261. That’s roughly four times more protein per calorie from plain chicken. Nothing on this page closes that gap, because a hot dog isn’t trying to.
The “ballpark frank” math
There’s a reason a hot dog tastes the way it does, and the label spells it out: 22.8g of fat per 100g against 12.3g of protein. By calories, this is a fat product with some protein along for the ride — about 79% of the 261 calories come from fat, only ~19% from protein. That ratio is the opposite of what you want from a “protein food,” and it’s exactly what you want from a cookout indulgence.
So the framing that actually helps: a ballpark frank belongs in the same mental bucket as a slice of pizza or a scoop of ice cream — a food you eat because the moment calls for it, not a brick you reach for to hit a protein number. Enjoyed that way, the C- is irrelevant. The grade only bites if you’ve been telling yourself a hot dog is a smart protein source.
What the cure buys, and what it costs
The ingredient line is short by hot-dog standards, but it does specific jobs. Sodium nitrite fixes the pink color and guards against botulism in cured meat; sodium phosphate and potassium lactate lock in moisture and extend shelf life; sorbitol and corn syrup round the flavor and feed the cure. None of these are alarming in isolation — but together they’re the definition of “processed/cured,” and that’s the line our scoring won’t let any product cross into B territory.
The cost shows up as sodium (842mg per 100g) and the nitrite flag, the two things that, alongside saturated fat, keep cured meats parked at C/C-. The fix isn’t a different hot dog — it’s frequency. Once-in-a-while, none of this matters. As a dietary staple, the math turns against you fast.
Scope
This page covers Ball Park Beef Franks (10 LBR), UPC 10054500167159, as represented in USDA Branded Foods FDC 2743037. Ball Park sells multiple variants in this product line — other sizes, flavors, or fat levels may have different macros and Labelgrade scores. Manufacturers periodically reformulate; always cross-reference the actual package label, especially if you have allergies or dietary restrictions.
Ingredients (from the USDA Branded Foods entry)
Beef, Water, Contains 2% Or Less: Salt, Sorbitol, Corn Syrup, Hydrolyzed Beef Stock, Potassium Lactate, Sodium Phosphate, Flavor, Ascorbic Acid (Vitamin C), Sodium Diacetate, Paprika Extract, Sodium Nitrite.
Where to buy
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Quick Facts
Per serving · 100 GRAM
See how this fits your day — protein calculator · macro calculator
Full nutrition facts
| Nutrient | Per Serving (100 GRAM) |
|---|---|
| Calories | 261 |
| Protein | 12.3g |
| Total Fat | 22.8g |
| Saturated Fat | 10.5g |
| Trans Fat | 0.88g |
| Total Carbohydrates | 1.75g |
| Dietary Fiber | 0g |
| Total Sugars | 0g |
| Sodium | 842mg |
| Cholesterol | 52.6mg |
| Calcium | 0mg |
| Iron | 1mg |
Scope: This page applies specifically to Beef Franks (10 LBR) · UPC 10054500167159. Other sizes, flavors, or formulations may differ.
How this fits each diet
Each score is computed from the same USDA nutrition + ingredient data, against the published rules of each diet. They tell you "does this food fit this diet" — not whether the diet is right for you.
contains animal-derived ingredients
contains meat, fish, or gelatin
no wheat, barley, rye, or malt detected in USDA ingredient list
Frequently Asked Questions
Are Ball Park Beef Franks a good source of protein?
Not really — and that's the honest read. At 12.3g of protein per 100g (USDA FDC 2743037), a hot dog carries less protein than almost any other meat in the case, while delivering 261 calories and 22.8g of fat to get there. You'd eat roughly 21 calories for every gram of protein. A chicken breast is about 4x more protein-dense for the calories. Eat franks because you want a hot dog, not because you're chasing protein.
Why do Ball Park Beef Franks only score a C-?
Two numbers cap it: 10.5g of saturated fat per 100g (about half the FDA's 20g daily limit in one serving) and 842mg of sodium (37% of the daily limit). Add curing agents like sodium nitrite and a phosphate, and you have a textbook processed/cured meat — which our scoring caps in the C range no matter how it tastes. The C- (58/100) is the grade for the food, not a knock on the cookout.
How much saturated fat and sodium is in one serving?
Per 100g: 10.5g saturated fat and 842mg sodium. For context, that single serving uses up about 53% of a day's saturated-fat budget and 37% of the sodium limit. There's also 0.88g of trans fat per 100g — small, but most lean proteins have none at all.
Are beef franks processed meat? Does that matter?
Yes. Ball Park Beef Franks are cured (sodium nitrite) and emulsified, which puts them squarely in the 'processed meat' category that health bodies flag for regular consumption. The practical takeaway isn't fear — it's frequency. An occasional ballpark frank is fine; making hot dogs a staple protein is where the saturated fat, sodium, and nitrites add up.
Are Ball Park Beef Franks keto-friendly?
Technically yes on carbs — just 1.75g per 100g and 0g sugar — so they fit a ketogenic macro target. But 'low-carb' isn't the same as 'healthy': the saturated fat and sodium are the real concerns here, not carbs. If you eat them on keto, treat them as an occasional fatty meat, not a daily driver.
When was this data last verified?
2026-06-05, against USDA FoodData Central FDC 2743037. We re-verify top-traffic pages monthly and update within 7 days when a manufacturer reformulates.