Saltie Public Food Database

French Macarons, Chocolate, Pistachio & Salted Caramel, Chocolate, Pistachio & Salted Caramel

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UPC Code 708586288026
Data Source USDA

Nutrition Facts

Package Weight 1.7 oz/50 g
Serving Size 10g
g
Calories 40
Total Fat 2g 3%
Saturated Fat 1g 5%
Cholesterol 5mg 2%
Sodium 0mg 0%
Total Carbohydrate 5g 2%
Dietary Fiber 0g 0%
Sugars 4g
Protein 0g 0%
Daily Value % is based on a 2,000 calorie diet.

Calories per Macronutrient

The macronutrient calorie distribution in 10 g of French Macarons, Chocolate, Pistachio & Salted Caramel, Chocolate, Pistachio & Salted Caramel are 53% in carbs, 47% in fat, and 0% in protein.

carbs: 53%
fat: 47%
protein: 0%

Carbs to Weight Ratio

The carbs to weight ratio of French Macarons, Chocolate, Pistachio & Salted Caramel, Chocolate, Pistachio & Salted Caramel is 50%.

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 French Macarons, Chocolate, Pistachio & Salted Caramel, Chocolate, Pistachio & Salted Caramel is estimated to be 30%.

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

Sugar, Butter, [Cream, Natural Flavoring], Egg Whites, Guar Gum & Triethyl Citrate, Egg Whites, Water, Almonds, Corn Starch, Partially Hydrogenated Vegetable Oil (Soybean And Palm Oils), Mono And Diglycerides And Polysorbate 60., Pistachios, Vanilla Flavor [Vanilla Extract, Water, Alcohol, Glycerine], Salt, Blue #1, Blue #2, Red #3, Yellow #5, Yellow #6, Red #40 &/or Titanium Dioxide, Caramel Flavor [Water, Alcohol, Natural Flavors, Propylene Glycol And Caramel Color, Sulfites], Artificial Color.

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