Saltie Public Food Database

Bunnies Chocolate Assortment, Milk Chocolate Caramel, Milk Chocolate, Milk Chocolate Sea Salt Caramel, Dark Chocolate Sea Salt Caramel

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Brand Ghirardelli
UPC Code 747599419157
Data Source USDA

Nutrition Facts

Package Weight 13.8 oz/393 g
Serving Size 29g
g
Calories 150
Total Fat 8g 10%
Saturated Fat 5g 25%
Cholesterol 5mg 2%
Sodium 50mg 2%
Total Carbohydrate 18g 7%
Dietary Fiber 1g 4%
Sugars 16g
Protein 2g 4%
Daily Value % is based on a 2,000 calorie diet.

Calories per Macronutrient

The macronutrient calorie distribution in 29 g of Bunnies Chocolate Assortment, Milk Chocolate Caramel, Milk Chocolate, Milk Chocolate Sea Salt Caramel, Dark Chocolate Sea Salt Caramel are 47% in carbs, 47% in fat, and 5% in protein.

carbs: 47%
fat: 47%
protein: 5%

Carbs to Weight Ratio

The carbs to weight ratio of Bunnies Chocolate Assortment, Milk Chocolate Caramel, Milk Chocolate, Milk Chocolate Sea Salt Caramel, Dark Chocolate Sea Salt Caramel is 62%.

This ratio can give you a sense of if this food is higher in carbs or lower in carbs than other foods by weight. Eating foods high in carbs can cause your blood glucose to spike faster than if the food or meal you're eating also contains protein or fat.

Estimated Water to Weight Ratio

The water to weight ratio of Bunnies Chocolate Assortment, Milk Chocolate Caramel, Milk Chocolate, Milk Chocolate Sea Salt Caramel, Dark Chocolate Sea Salt Caramel is estimated to be 3%.

This ratio can estimate how much water this food contains relative to other foods. Water helps regulate body temperature, lubricate joints, flush out waste products, and protect our organs and tissue. Eating foods high in water can help you stay hydrated.

Listed Ingredients

Sugar, Unsweetened Chocolate, Cocoa Butter, Whole Milk Powder, Corn Syrup, Sweetened Condensed Milk (Milk, Sugar), Palm Oil, Butter (Cream, Salt), Milk Fat, Soy Lecithin, Sodium Citrate, Natural Flavor, Sea Salt, Extracts Of Oregano, Flaxseed, Plum, And Green Tea (To Preserve Freshness), Salt, Vanilla Extract.

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