Frozen Yougurt, Sea Salt Caramel Craze, Sea Salt Caramel Craze

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Brand Belfonte

UPC Code 083057191013

Data Source USDA

Nutrition Facts

Package Weight 1.75 Quart/1.65 L

Serving Sizes 0.5 cup (65g)

cup

Calories 140

Total Fat 4g 5%

Saturated Fat 2.5g 13%

Cholesterol 12mg 4%

Sodium 130mg 6%

Total Carbohydrate 23g 8%

Dietary Fiber 0g 0%

Sugars 17g

Protein 3g 6%

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

Calories per Macronutrient

The macronutrient calorie distribution in 0.5 cup of Frozen Yougurt, Sea Salt Caramel Craze, Sea Salt Caramel Craze are 66% in carbs, 26% in fat, and 9% in protein.

carbs: 66%

fat: 26%

protein: 9%

Carbs to Weight Ratio

The carbs to weight ratio of Frozen Yougurt, Sea Salt Caramel Craze, Sea Salt Caramel Craze 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 Frozen Yougurt, Sea Salt Caramel Craze, Sea Salt Caramel Craze is estimated to be 54%.

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

Milkfat And Nonfat Milk, Sugar, Dulce De Leche Spiral (Sugar, Sweetened Condensed Skim Milk, Corn Syrup, Water, Butter (Cream, Salt), Coconut Oil, Potassium Sorbate (Preserves Freshness), Sea Salt, Pectin, Natural & Artificial Flavoring, Vanilla Extract), Sea Salted Caramel Base (Corn Syrup, Butter [Cream, Salt], Water, Sugar, Sweetened Condensed Skim Milk, Natural Flavor, Caramel Color, Annatto [For Color], Salt, Carrageenan), Whey Protein Concentrate, Stabilized And Emulsified By (Modified Corn Starch Propylene Glycol, Monoester, Mono And Diglycerides, Guar Gum, Cellulose Gum, And Carrageenan), And Live Active Yogurt Cultures: I. Acidophilus, And Bifidobacterium