6.6oz Gf Xtra Chdr Wg Pepperidge Farm Goldfish Baked With Whole Grain Xtra Cheddar Crackers, 6 Oz. Bag
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UPC Code
00014100046547
Data Source
USDA
Package Weight
6.6 ONZ
Serving Sizes
51 pieces (30g)
Calories
140
Total Fat
5g
6%
Saturated Fat
1g
5%
Cholesterol
5mg
2%
Sodium
280mg
12%
Total Carbohydrate
20g
7%
Dietary Fiber
2g
7%
Sugars
0g
Protein
3g
6%
Daily Value % is based on a 2,000 calorie diet.
Calories per Macronutrient
The macronutrient calorie distribution in 51 pieces of Pepperidge Farm Goldfish Baked With Whole Grain Xtra Cheddar Crackers, 6 Oz. Bag are
58% in carbs, 33% in fat, and 9% in protein.
carbs:
58%
fat:
33%
protein:
9%
Carbs to Weight Ratio
The carbs to weight ratio of Pepperidge Farm Goldfish Baked With Whole Grain Xtra Cheddar Crackers, 6 Oz. Bag is 67%.
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 Pepperidge Farm Goldfish Baked With Whole Grain Xtra Cheddar Crackers, 6 Oz. Bag is estimated to be 7%.
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
Made With Smiles And Whole Wheat Flour, Enriched Wheat Flour (Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Cheddar Cheese ([Cultured Milk, Salt, Enzymes], Annatto), Canola And/or Sunflower Oil, Salt, Contains 2% Or Less Of: Yeast Extract, Whey, Sugar, Corn Flour, Torula Yeast, Paprika Extract For Color, Spices, Celery, Enzyme Modified Cheddar Cheese (Milk, Cultures, Salt, Enzymes), Autolyzed Yeast, Onion Powder, Baking Soda, Monocalcium Phosphate, Garlic Powder, Citric Acid, Lactic Acid, Natural Flavor, Milkfat. Contains: Wheat, Milk.
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