Whole Grain Frosted Brown Sugar Cinnamon Low Fat Toaster Pastries
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UPC Code
038000535499
Data Source
USDA
Package Weight
14.1 oz/400 g
Serving Sizes
1 pastry (50g)
Calories
180
Total Fat
2.5g
3%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
190mg
8%
Total Carbohydrate
37g
13%
Dietary Fiber
3g
11%
Sugars
15g
Protein
2g
4%
Daily Value % is based on a 2,000 calorie diet.
Calories per Macronutrient
The macronutrient calorie distribution in 1 pastry of Whole Grain Frosted Brown Sugar Cinnamon Low Fat Toaster Pastries are
83% in carbs, 13% in fat, and 4% in protein.
carbs:
83%
fat:
13%
protein:
4%
Carbs to Weight Ratio
The carbs to weight ratio of Whole Grain Frosted Brown Sugar Cinnamon Low Fat Toaster Pastries 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 Whole Grain Frosted Brown Sugar Cinnamon Low Fat Toaster Pastries is estimated to be 17%.
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
Whole Wheat Flour, Sugar, Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Vitamin B1 [Thiamin Mononitrate], Vitamin B2 [Riboflavin], Folic Acid), Corn Syrup, Dextrose, Soybean And Palm Oil (With Tbhq For Freshness), Cracker Meal, Polydextrose, Glycerin, Contains Two Percent Or Less Of Maltodextrin, Molasses, Calcium Carbonate, Salt, Leavening (Sodium Acid Pyrophosphate, Baking Soda), Wheat Starch, Cinnamon, Sodium Stearoyl Lactylate, Datem, Gelatin, Caramel Color, Xanthan Gum, Vitamin A Palmitate, Niacinamide, Reduced Iron, Vitamin B6 (Pyridoxine Hydrochloride), Vitamin B2 (Riboflavin), Vitamin B1 (Thiamin Hydrochloride), Soy Lecithin.
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