Pop-ups, Real Fruit Pastries, Frosted Cherry, Frosted Cherry
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UPC Code
030700159302
Data Source
USDA
Package Weight
11 oz/312 g
Serving Sizes
1 pastry (52g)
Calories
200
Total Fat
5g
6%
Saturated Fat
2g
10%
Cholesterol
0mg
0%
Sodium
180mg
8%
Total Carbohydrate
37g
13%
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 1 pastry of Pop-ups, Real Fruit Pastries, Frosted Cherry, Frosted Cherry are
74% in carbs, 22% in fat, and 4% in protein.
carbs:
74%
fat:
22%
protein:
4%
Carbs to Weight Ratio
The carbs to weight ratio of Pop-ups, Real Fruit Pastries, Frosted Cherry, Frosted Cherry is 71%.
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 Pop-ups, Real Fruit Pastries, Frosted Cherry, Frosted Cherry is estimated to be 15%.
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
Enriched Wheat Flour [Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate (Vitamin B1), Riboflavin (Vitamin B2), Folic Acid], Corn Syrup, Sugar, High Fructose Corn Syrup, Palm Oil, Fruit From Concentrate (White Grape, Cherry), Glycerine, Modified Corn Starch, Whey Permeate, Precooked Yellow Corn Meal, Salt, Leavening (Sodium Aluminum Phosphate, Baking Soda), Citric Acid, Natural And Artificial Flavor, Potassium Sorbate (A Preservative), Color Added (Includes Red 40), Gelatin, Yellow Corn Flour, Modified Soy Protein, Vitamin A Palmitate, Reduced Iron, Niacinamide, Pyridoxine Hydrochloride (Vitamin B6), Riboflavin (Vitamin B2), Thiamin Mononitrate (Vitamin B1).
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