Four Cheese Florentine Saccottini

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Brand V's

UPC Code 019476709010

Data Source USDA

Nutrition Facts

Package Weight 18 oz/1.125 lbs/510 g

Serving Sizes 1 cup (113g)

cup

Calories 220

Total Fat 5g 6%

Saturated Fat 2.5g 13%

Cholesterol 35mg 12%

Sodium 160mg 7%

Total Carbohydrate 33g 12%

Dietary Fiber 1g 4%

Sugars 1g

Protein 10g 20%

Daily Value % is based on a 2,000 calorie diet.

Calories per Macronutrient

The macronutrient calorie distribution in 1 cup of Four Cheese Florentine Saccottini are 61% in carbs, 21% in fat, and 18% in protein.

carbs: 61%

fat: 21%

protein: 18%

Carbs to Weight Ratio

The carbs to weight ratio of Four Cheese Florentine Saccottini is 29%.

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 Four Cheese Florentine Saccottini is estimated to be 58%.

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

Water, Enriched Semolina Flour (Semolina, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Ricotta Cheese (Whey, Milk, Vinegar, Carrageenan [Stabilizer]), Enriched High Gluten Flour (Bleached Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Potassium Bromate, Thiamine Mononitrate, Riboflavin, Folic Acid), Enriched Cracker Meal (Enriched Flour [Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid], Salt), Eggs, Spinach, Mozzarella Cheese (Pasteurized Milk, Cheese Cultures, Salt, And Enzymes), Parmesan Cheese (Pasteurized Part-skim Cow's Milk, Cheese Cultures, Salt, Enzymes And Powdered Cellulose [Anti-caking Agent]), Romano Cheese (Pasteurized Sheep's Milk, Cheese Cultures, Salt, Enzymes), Salt, Black Pepper.