Saltie Public Food Database

Candy Bars, Mint Chocolate Chip In Dark Chocolate Ice Cream

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UPC Code 07726005960
Data Source USDA

Nutrition Facts

Package Weight 24 oz/680 g
Serving Sizes 1 bar (57g)
bar
Calories 260
Total Fat 10g 13%
Saturated Fat 7g 35%
Cholesterol 5mg 2%
Sodium 80mg 3%
Total Carbohydrate 42g 15%
Dietary Fiber 1g 4%
Sugars 37g
Protein 2g 4%
Daily Value % is based on a 2,000 calorie diet.

Calories per Macronutrient

The macronutrient calorie distribution in 1 bar of Candy Bars, Mint Chocolate Chip In Dark Chocolate Ice Cream 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 Candy Bars, Mint Chocolate Chip In Dark Chocolate Ice Cream is 74%.

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 Candy Bars, Mint Chocolate Chip In Dark Chocolate Ice Cream is estimated to be 5%.

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

Consist Of Dark Chocolate (Sugar, Chocolate Processed With Alkali, Cocoa Butter, Milk Fat(Milk), Soy Lecithin (An Emulsifier), Vanillin (An An Artificial Flavor), Sugar, Corn Syrup, Chocolate Chips [Sugar, Chocolate, Cocoa Butter, Dextrose, Soy Lecithin (An Emulsifier)], Dairy Cream, Condensed Milk, Partially Hydrogenated Pal Kernel Oil, Salt, Peppermint Oil, Invertase (An Enzyme), Natural Flavor, Soy Lecithin (An Emulsifier), Mono And Diglycerides With Citric Acid (To Help Protect Flavor), Tocopherols (A Natural Antioxidant), Fd&c Colors (Yellow #5, Blue #1), And Sodium Benzoate (Preservative). 0596-101

Also by Russell Stover

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