Carrot Cake Cupcake

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Brand Kalo

UPC Code 853407004207

Data Source USDA

Nutrition Facts

Serving Sizes 2.7 oz (77g)

Calories 243

Total Fat 14g 18%

Saturated Fat 5g 25%

Cholesterol 32mg 11%

Sodium 270mg 12%

Total Carbohydrate 27g 10%

Dietary Fiber 1g 4%

Sugars 20g

Protein 2g 4%

Daily Value % is based on a 2,000 calorie diet.

Calories per Macronutrient

The macronutrient calorie distribution in 2.7 oz of Carrot Cake Cupcake are 45% in carbs, 52% in fat, and 3% in protein.

carbs: 45%

fat: 52%

protein: 3%

Carbs to Weight Ratio

The carbs to weight ratio of Carrot Cake Cupcake is 35%.

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 Carrot Cake Cupcake is estimated to be 44%.

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

Carrots, Brown Sugar, Flour Blend (Sorghum Flour, Tapioca Flour, Rice Flour), Vegetable Oil, Pasteurized Milk, Sugar, Butter, Raisins, Eggs, Cinnamon, Vanilla, Salt, Baking Soda, Spices, Xanthan Gum.