Saltie Public Food Database

Pork Sausage, Egg & Cheddar Cheese Pancake Sandwich, Pork Sausage, Egg & Cheddar Cheese

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UPC Code 866342000463
Data Source USDA

Nutrition Facts

Package Weight 4.06 oz/115 g
Serving Sizes 1 piece (115g)
piece
Calories 270
Total Fat 17g 22%
Saturated Fat 8g 40%
Cholesterol 100mg 33%
Sodium 490mg 21%
Total Carbohydrate 19g 7%
Dietary Fiber 1g 4%
Sugars 6g
Protein 13g 26%
Daily Value % is based on a 2,000 calorie diet.

Calories per Macronutrient

The macronutrient calorie distribution in 1 piece of Pork Sausage, Egg & Cheddar Cheese Pancake Sandwich, Pork Sausage, Egg & Cheddar Cheese are 27% in carbs, 54% in fat, and 19% in protein.

carbs: 27%
fat: 54%
protein: 19%

Carbs to Weight Ratio

The carbs to weight ratio of Pork Sausage, Egg & Cheddar Cheese Pancake Sandwich, Pork Sausage, Egg & Cheddar Cheese is 17%.

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 Pork Sausage, Egg & Cheddar Cheese Pancake Sandwich, Pork Sausage, Egg & Cheddar Cheese is estimated to be 57%.

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

Pancake: Water, Wheat Flour, Vital Wheat Gluten, Sugar, Dextrose, Nonfat Dry Milk, Sodium Bicarbonate, Whole Egg, Monocalcium Phosphate, Calcium Acid Pyrophosphate, Salt, Canola Oil, Pork Sausage: Pork, Water, Salt, Spices, Dextrose, Sugar, Cheddar Cheese: Cultured Milk, Salt, Enzymes, Annatto Coloring, Scrambled Egg: Whole Eggs, Whey, Nonfat Milk, Vegetable Oil (Corn And/or Soybean), Contains 2% Or Less Of The Following: Salt, Xanthan Gum, Citric Acid, Pepper, Natural Butter Flavor.

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