Saltie Public Food Database

Onion Rings Coated In A Crispy Breading

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UPC Code 085239606179
Data Source USDA

Nutrition Facts

Package Weight 14 oz/397 g
Serving Sizes 4 pieces and 1/4 sauce packet (105g)
pieces and 1/4 sauce packet
Calories 250
Total Fat 12g 15%
Saturated Fat 6g 30%
Cholesterol 0mg 0%
Sodium 250mg 11%
Total Carbohydrate 32g 12%
Dietary Fiber 2g 7%
Sugars 5g
Protein 4g 8%
Daily Value % is based on a 2,000 calorie diet.

Calories per Macronutrient

The macronutrient calorie distribution in 4 pieces and 1/4 sauce packet of Onion Rings Coated In A Crispy Breading are 51% in carbs, 43% in fat, and 6% in protein.

carbs: 51%
fat: 43%
protein: 6%

Carbs to Weight Ratio

The carbs to weight ratio of Onion Rings Coated In A Crispy Breading is 30%.

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 Onion Rings Coated In A Crispy Breading is estimated to be 54%.

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

Onions, Bleached Wheat Flour, Vegetable Oil (Soybean And/or Canola), Water, Wheat Flour, Corn Starch, Sugar, Contains 2% Or Less Of Dextrose, Dried Onion, Dried Garlic, Leavening (Sodium Bicarbonate, Sodium Aluminum Phosphate), Salt, Spices, Whey, Yeast, Yeast Extract, Yellow Corn Flour. Southwest Sauce: Water, Soybean Oil, High Fructose Corn Syrup, Vinegar, Modified Food Starch, Salt, Buttermilk Powder, Dehydrated Egg, Chipotle Pepper, Paprika (Color), Mustard Flour, Dehydrated Garlic, Lactic Acid, Red Bell Pepper, Dehydrated Onion, Xanthan Gum, Parsley Flakes, Potassium Sorbate (Preservative), Cumin, Black Pepper.

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