Garlic Parmesan Snack Max
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UPC Code
077034018103
Data Source
USDA
Package Weight
24 OZ/680 G
Serving Size
28g
Calories
160
Total Fat
13g
17%
Saturated Fat
2g
10%
Cholesterol
0mg
0%
Sodium
170mg
7%
Total Carbohydrate
8g
3%
Dietary Fiber
2g
7%
Sugars
1g
Protein
5g
10%
Daily Value % is based on a 2,000 calorie diet.
Calories per Macronutrient
The macronutrient calorie distribution in 28 g of Garlic Parmesan Snack Max are
19% in carbs, 69% in fat, and 12% in protein.
carbs:
19%
fat:
69%
protein:
12%
Carbs to Weight Ratio
The carbs to weight ratio of Garlic Parmesan Snack Max 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 Garlic Parmesan Snack Max is estimated to be 7%.
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
Garlic Parmesan Peanuts, Almonds And Sunflower Kernels (Peanuts Almonds And Sunflower Kernels Parmesan Pretzel Sticks (Pretzels (Corn Starch, Potato Starch, Rice Flour. Pain Oil Or Canola Oil, Tapioca Starch, [Peanuts, Almonds And Sunflower Kernels, Sunflower Oil], Garlic Parmesan Flavored Seasoning [Natural Flavors Including Parmesan, Whey, Salt, Garlic Powder, Lactic Acid, Less Than 2% Silicon Dioxide Added To Prevent Caking]). Garlic Modified Tapioca Starch, Soluble Corn Fiber, Sugar, Yeast, Cellulose Gum, Sodium Acid Pyrophosphate, Inactive Yeast, Seasoning [Buttermilk Solids, Garlic Powder, Whey, Salt, Parmesan Cheese (Pasteurized Milk, Salt, Cheese Culture, Enzymes), Salt], Onion Powder, Natural Flavor (Maltodextrin, Whey Solids, Natural Parmesan Cheese Flavor, Salt), Parsley, Natural Parmesan Type Flavor]).
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