Saltie Public Food Database

Toasted S'mores Graham

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Brand 7 Select
UPC Code 052548588236
Data Source USDA

Nutrition Facts

Package Weight 2.2 oz/62 g
Serving Sizes 1 graham (31g)
graham
Calories 140
Total Fat 6g 8%
Saturated Fat 5g 25%
Cholesterol 0mg 0%
Sodium 70mg 3%
Total Carbohydrate 21g 8%
Dietary Fiber 1g 4%
Sugars 15g
Protein 1g 2%
Daily Value % is based on a 2,000 calorie diet.

Calories per Macronutrient

The macronutrient calorie distribution in 1 graham of Toasted S'mores Graham are 59% in carbs, 38% in fat, and 3% in protein.

carbs: 59%
fat: 38%
protein: 3%

Carbs to Weight Ratio

The carbs to weight ratio of Toasted S'mores Graham is 68%.

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 Toasted S'mores Graham is estimated to be 10%.

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

Chocolate Coating (Sugar, Hydrogenated Palm Kernel Oil, Cocoa Powder, Whey Powder, Nonfat Milk Powder, Soy Lecithin Added As An Emulsifier, Natural Vanilla Flavor), Graham Cracker (Unbleached Enriched Flour [Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Graham Flour [Whole Grain Wheat Flour], Sugar, Soybean Oil, Honey, Leavening [Baking Soda And/or Calcium Phosphate], Salt, Soy Lecithin, Artificial Flavor,) Marshmallow Creme (Corn Syrup, Sugar, Water, Dried Eggs Whites, Artificial Flavor, Cream Of Tartar, Xanthan Gum, Blue 1), White Coating (Sugar, Palm Kernel Oil, Whey Powder, Nonfat Milk Powder, Soy Lecithin Added As Emulsifier, Monoglycerides, Titanium Dioxide Color, Natural Flavor And Vanilla).

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