Danish Style Cream Cheese Flavor Toaster Pastries
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UPC Code
018000426164
Data Source
USDA
Package Weight
11.7 oz/331 g
Serving Sizes
2 pastries (110g)
Calories
39
Total Fat
16.9g
22%
Saturated Fat
7g
35%
Cholesterol
0mg
0%
Sodium
300mg
13%
Total Carbohydrate
52g
19%
Dietary Fiber
2g
7%
Sugars
16.9g
Protein
5g
10%
Daily Value % is based on a 2,000 calorie diet.
Calories per Macronutrient
The macronutrient calorie distribution in 2 pastries of Danish Style Cream Cheese Flavor Toaster Pastries are
55% in carbs, 40% in fat, and 5% in protein.
carbs:
55%
fat:
40%
protein:
5%
Carbs to Weight Ratio
The carbs to weight ratio of Danish Style Cream Cheese Flavor Toaster Pastries is 47%.
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 Danish Style Cream Cheese Flavor Toaster Pastries is estimated to be 33%.
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
Enriched Flour Bleached (Wheat Flour, Malted Barley Flour, Ferrous Sulfate, Niacin, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Palm And Soybean Oil, Sugar, High Fructose Corn Syrup, Corn Syrup, Dextrose. Contains 2% Or Less Of: Corn Starch, Modified Corn Starch, Whey, Salt, Hydrogenated Palm Oil, Cellulose Powder, Dry Yeast, Modified Whey, Corn Syrup Solids, Wheat Starch, Lactic Acid, Whey Protein Concentrate, Mono And Diglycerides, Gum Arabic, Preservatives (Potassium Sorbate, Tbhq, Citric Acid), Baking Soda, Polysorbate 60, Sour Cream (Cultured Cream, Nonfat Milk), Maltodextrin, Natural And Artificial Flavor, Medium Chain Triglycerides, Xanthan Gum, Coconut Oil, Artificial Color.
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