Dulce De Leche Donut Bars
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UPC Code
035751118230
Data Source
USDA
Package Weight
3.07 oz/87 g
Serving Sizes
3.07 oz (87g)
Calories
320
Total Fat
12g
15%
Saturated Fat
6g
30%
Cholesterol
5mg
2%
Sodium
300mg
13%
Total Carbohydrate
49g
18%
Dietary Fiber
0g
0%
Sugars
29g
Protein
3g
6%
Daily Value % is based on a 2,000 calorie diet.
Calories per Macronutrient
The macronutrient calorie distribution in 3.07 oz of Dulce De Leche Donut Bars are
62% in carbs, 34% in fat, and 4% in protein.
carbs:
62%
fat:
34%
protein:
4%
Carbs to Weight Ratio
The carbs to weight ratio of Dulce De Leche Donut Bars is 56%.
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 Dulce De Leche Donut Bars is estimated to be 26%.
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
Donut Batter (Enriched Wheat Flour (Wheat Flour, Malted Barley, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Sugar, Soybean Oil, Glycerine, Defatted Soy Flour, Baking Powder, Non-fat Milk, Dextrose, Enzymes, Potassium Sorbate, Sodium Propionate, Artificial Flavors), Frosting (Powdered Sugar, Water, Corn Syrup, Hydrogenated Vegetable Oil (Palm Kernel, Soybean, Soy Lecithin As An Emulsifier), Calcium Carbonate, Natural Flavors, Natural Color, Citric Acid), Palm Oil. Contains 2% Or Less Of: Beta-carotene (Color), Corn Syrup Solids, Egg Whites, Egg Yolks, Enzymes, Mono And Diglycerides, Artificial Flavor, Scorbic Acid, Propylene Glycol, Mono And Diesters Of Fatty Acids, Salt, Sodium Stearoyl Lactylate, Spice, Xantham Gum, Calcium Sulfate, Dextrose, Agar, Sodium Hexametaphosphate.
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