Saltie Public Food Database

Poppy & Guys Diamond Decorated Cookie

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Brand Trolls
UPC Code 037695162867
Data Source USDA

Nutrition Facts

Package Weight 1.8 oz/50 g
Serving Sizes 1 cookie (50g)
cookie
Calories 220
Total Fat 6g 8%
Saturated Fat 3g 15%
Cholesterol 0mg 0%
Sodium 85mg 4%
Total Carbohydrate 39g 14%
Dietary Fiber 1g 4%
Sugars 23g
Protein 2g 4%
Daily Value % is based on a 2,000 calorie diet.

Calories per Macronutrient

The macronutrient calorie distribution in 1 cookie of Poppy & Guys Diamond Decorated Cookie are 72% in carbs, 25% in fat, and 4% in protein.

carbs: 72%
fat: 25%
protein: 4%

Carbs to Weight Ratio

The carbs to weight ratio of Poppy & Guys Diamond Decorated Cookie is 78%.

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 Poppy & Guys Diamond Decorated Cookie is estimated to be 6%.

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

Cookie Ingredients: Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Invert Sugar, Palm Oil, Shortening, Margarine (Palm Oil, Water, Salt, Vegetable Mono- And Diglycerides, Soy Lecithin, Preservatives (Sodium Benzoate, Citric Acid), Artificial Flavor, Beta-carotene (Color), Vitamin A Palmitate), Eggs, Natural And Artificial Flavors, Salt, Cream Of Tartar, Sodium Bicarbonate, Whey Powder (Milk). Icing Ingredients: Confectioners Sugar (Sugar, Corn Starch), Sugar, Invert Sugar, Water, Soy Oil, Egg Whites, Cream Of Tartar, Natural And Artificial Flavor, Titanium Dioxide, Yellow 5, Yellow 6, Red 3, Red 40, Blue 1, Blue 2.

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