Yankee Doodles, Iced Cupcakes
🍰
UPC Code
024300016080
Data Source
USDA
Package Weight
3.2 oz/93 g
Serving Sizes
2 cupakes (93g)
Calories
370
Total Fat
14g
18%
Saturated Fat
7g
35%
Cholesterol
0mg
0%
Sodium
350mg
15%
Total Carbohydrate
58g
21%
Dietary Fiber
2g
7%
Sugars
38g
Protein
3g
6%
Daily Value % is based on a 2,000 calorie diet.
Calories per Macronutrient
The macronutrient calorie distribution in 2 cupakes of Yankee Doodles, Iced Cupcakes are
63% in carbs, 34% in fat, and 3% in protein.
carbs:
63%
fat:
34%
protein:
3%
Carbs to Weight Ratio
The carbs to weight ratio of Yankee Doodles, Iced Cupcakes is 62%.
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 Yankee Doodles, Iced Cupcakes is estimated to be 19%.
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, Sugar, Enriched Belached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate [Vitamin B1], Riboflavin [Vitamin B2], Folic Acid), Palm And Soybean Oils With Tbhq And Citric Acid To Protect Flavor, Dextrose, High Fructose Corn Syrup, Corn Syrup, Coca Processed With Alkali, Contains 2% Or Less Of Each Of The Following: Soy Flour, Palm And Palm Kernel Oil, Whey, Maltodextrin, Corn Starch, Baking Soda, Salt, Palm Oil, Chocolate, Soybean Oil, Corn Syrup Solids, Calcium Carbonate, Calcium Sulfate, Agar, Locust Bean Gum, Sodium Hexametaphosphate, Modified Corn Starch, Egg Whites, Natural And Artificial Flavors, Potassium Sorbate And Sorbic Acid (To Preserve Flavor), Buttermilk, Calcium And Sodium Caseinate, Mono- And Diglycerides, Artificial Color, Soy Lecithin, Eggs.
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