Saltie Public Food Database

Cali Cream Cheese Roll Wr

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Brand Mai
UPC Code 840031406569
Data Source USDA

Nutrition Facts

Package Weight 6.8 oz/192 g
Serving Size 192g
g
Calories 326
Total Fat 12g 15%
Saturated Fat 1g 5%
Cholesterol 25mg 8%
Sodium 741mg 32%
Total Carbohydrate 49.9g 18%
Dietary Fiber 4g 14%
Sugars 11g
Protein 7g 14%
Daily Value % is based on a 2,000 calorie diet.

Calories per Macronutrient

The macronutrient calorie distribution in 192 g of Cali Cream Cheese Roll Wr are 59% in carbs, 32% in fat, and 8% in protein.

carbs: 59%
fat: 32%
protein: 8%

Carbs to Weight Ratio

The carbs to weight ratio of Cali Cream Cheese Roll Wr is 26%.

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 Cali Cream Cheese Roll Wr is estimated to be 64%.

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

Water, White Rice, Crabstick (Fish Protein (Alaska Pollock And/or Pacific Whiting), Water, Potato Starch, Rice Wine (Water, Sugar, Alcohol, Rice, Salt), Sugar, Egg White, Tapioca Starch, Natural Flavor (Crab), Potassium Chloride, Salt, Yeast Extract, Soy Lecithin, Color Added (Paprika Tomato Lycopene)). Avocado, Cream Cheese (Pasteurized Milk And Cream, Cheese Culture, Salt, Organic Locust Bean Gum), Sushi Vinegar (Sugar, Rice Vinegar, Water, Salt, Citric Acid, Kelp Extract (Kelp Extract, Sorbitol, Maltitol, Hydrogenated Starch Hydrolysates, Alcohol, Salt, Xanthan Gum)), Cucumber, Pickled Ginger (Ginger, Water, Salt, Sugar, Vinegar), Wasabi (Wasabi, Horseradish, Sorbitol, Rapeseed. Oil, Salt, Natural Mustard Oil), Sesame Seed, Seaweed.

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