Saltie Public Food Database

Hors D'oeuvres Mini Spanakopita

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Brand Wegmans
UPC Code 077890483442
Data Source USDA

Nutrition Facts

Package Weight 10 oz/283 g
Serving Sizes 8 pieces (94g)
pieces
Calories 310
Total Fat 21g 27%
Saturated Fat 8g 40%
Cholesterol 10mg 3%
Sodium 230mg 10%
Total Carbohydrate 24g 9%
Dietary Fiber 2g 7%
Sugars 1g
Protein 5g 10%
Daily Value % is based on a 2,000 calorie diet.

Calories per Macronutrient

The macronutrient calorie distribution in 8 pieces of Hors D'oeuvres Mini Spanakopita are 31% in carbs, 62% in fat, and 7% in protein.

carbs: 31%
fat: 62%
protein: 7%

Carbs to Weight Ratio

The carbs to weight ratio of Hors D'oeuvres Mini Spanakopita 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 Hors D'oeuvres Mini Spanakopita is estimated to be 47%.

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

Fillo Dough (Enriched Flour [Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Water, Tapioca Starch, Sucrose, Expeller Pressed Canola Oil, Malted Barley Flour, Salt, Tricalcium Phosphate, Soy Lecithin Powder [Soy Lecithin, Soybean Oil]), Filling (Spinach, Cream Cheese [Pasteurized Cultured Milk And Cream, Salt, Guar Gum, Carob Bean Gum], Feta Cheese [Pasteurized Milk, Cultures, Salt, Enzymes], Onion, Corn Starch, Dehydrated Onion, Garlic, Pregelatinized Rice Flour [Rice Flour], Whey Protein Concentrate, Expeller Pressed Canola Oil, Dill Weed, Parsley, Sea Salt, Black Pepper), Clarified Butter (Pasteurized Cream), Expeller Pressed Canola Oil.

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