Saltie Public Food Database

Strawberry Truffle Strawberry Gelato With A Rich Fudge Swirl & Gourmet Dark Chocolatey Truffles

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Brand Breyers
UPC Code 077567431189
Data Source USDA

Nutrition Facts

Package Weight 28.5 fl oz/842 mL
Serving Sizes 0.5 cup (82g)
cup
Calories 160
Total Fat 7g 9%
Saturated Fat 4.5g 23%
Cholesterol 15mg 5%
Sodium 55mg 2%
Total Carbohydrate 24g 9%
Dietary Fiber 1g 4%
Sugars 18g
Protein 2g 4%
Daily Value % is based on a 2,000 calorie diet.

Calories per Macronutrient

The macronutrient calorie distribution in 0.5 cup of Strawberry Truffle Strawberry Gelato With A Rich Fudge Swirl & Gourmet Dark Chocolatey Truffles are 57% in carbs, 38% in fat, and 5% in protein.

carbs: 57%
fat: 38%
protein: 5%

Carbs to Weight Ratio

The carbs to weight ratio of Strawberry Truffle Strawberry Gelato With A Rich Fudge Swirl & Gourmet Dark Chocolatey Truffles is 29%.

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 Strawberry Truffle Strawberry Gelato With A Rich Fudge Swirl & Gourmet Dark Chocolatey Truffles is estimated to be 60%.

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

Milk, Sugar, Cream, Corn Syrup, Strawberries, Cocoa (Processed With Alkali), Fructose, Contains 2% Or Less Of Each Of The Following: Whey, Coconut Oil, Strawberry Juice Concentrate, Canola Oil, Unsweetened Chocolate, Mono And Diglycerides, Carob Bean Gum, Natural Flavor, Guar Gum, Cocoa Butter, Beet Juice Concentrate (For Color), Cocoa, Citric Acid, Salt, Carrageenan, Malic Acid, Soy Lecithin And Pgpr (Emulsifiers), Red 40, Vitamin A Palmitate.

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