Kellogg Pop-tarts Chocolate Fudge 3.67oz
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UPC Code
00038000755750
Data Source
USDA
Serving Sizes
1 package (104g)
Calories
401
Total Fat
9.7g
12%
Saturated Fat
3.3g
17%
Cholesterol
0mg
0%
Sodium
457mg
20%
Total Carbohydrate
73.8g
27%
Dietary Fiber
2.2g
8%
Sugars
38g
Protein
5.1g
10%
Daily Value % is based on a 2,000 calorie diet.
Calories per Macronutrient
The macronutrient calorie distribution in 1 package of Kellogg Pop-tarts Chocolate Fudge 3.67oz are
73% in carbs, 22% in fat, and 5% in protein.
carbs:
73%
fat:
22%
protein:
5%
Carbs to Weight Ratio
The carbs to weight ratio of Kellogg Pop-tarts Chocolate Fudge 3.67oz is 71%.
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 Kellogg Pop-tarts Chocolate Fudge 3.67oz is estimated to be 15%.
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 (Wheat Flour, Niacin, Reduced Iron, Vitamin B1 [Thiamin Mononitrate], Vitamin B2 [Riboflavin], Folic Acid), Sugar, Dextrose, Soybean And Palm Oil (With Tbhq For Freshness), Corn Syrup, Whey, Cracker Meal, High Fructose Corn Syrup, Cocoa, Contains Two Percent Or Less Of Cornstarch, Cocoa (Processed With Alkali), Salt, Calcium Carbonate, Leavening (Baking Soda, Sodium Acid Pyrophosphate, Monocalcium Phosphate), Modified Corn Starch, Mono- And Diglycerides, Sodium Stearoyl Lactylate, Gelatin, Egg Whites, Datem, Soybean Oil, Xanthan Gum, Caramel Color, Soy Lecithin, Color Added, Vanilla Extract, Vitamin A Palmitate, Niacinamide, Reduced Iron, Vitamin B6 (Pyridoxine Hydrochloride), Vitamin B2 (Riboflavin), Vitamin B1 (Thiamin Hydrochloride).
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