Saltie Public Food Database

Five Cheese Texas Toast

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Brand Raley's
UPC Code 046567020792
Data Source USDA

Nutrition Facts

Package Weight 13 oz/369 g
Serving Sizes 1 slice (46g)
slice
Calories 150
Total Fat 7g 9%
Saturated Fat 2g 10%
Cholesterol 5mg 2%
Sodium 250mg 11%
Total Carbohydrate 17g 6%
Dietary Fiber 1g 4%
Sugars 1g
Protein 5g 10%
Daily Value % is based on a 2,000 calorie diet.

Calories per Macronutrient

The macronutrient calorie distribution in 1 slice of Five Cheese Texas Toast are 45% in carbs, 42% in fat, and 13% in protein.

carbs: 45%
fat: 42%
protein: 13%

Carbs to Weight Ratio

The carbs to weight ratio of Five Cheese Texas Toast is 37%.

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 Five Cheese Texas Toast is estimated to be 37%.

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

Bread: Wheat Flour Enriched (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Contains 2% Or Less Of: Soybean Oil, Sugar, Salt, Yeast, Soy Flour, Malted Barley Flour, Wheat Gluten, Dextrose, Ascorbic Acid, Enzymes, Vegetable Protein, Corn Meal. Spread: Vegetable Oil Blend (Soybean, Palm), Water, Garlic, Contains 2% Or Less Of: Salt, Natural Flavors, Sweet Cream Buttermilk, Onion Powder, Monoglycerides, Soy Lecithin, Lactic Acid, Citric Acid, Beta-carotene (For Color). Cheese Topping: Low Moisture Part Skim Mozzarella, Parmesan, Romano And Asiago Cheese Blend (Cultured Pasteurized Milk, Salt, Enzymes), Smoked Provolone (Cultured Pasteurized Milk, Salt, Enzymes, Natural Smoke Flavor), Spice.

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