Saltie Public Food Database

Iced Sugar Cookies

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UPC Code 085239139943
Data Source USDA

Nutrition Facts

Package Weight 13.1 OZ/370 g
Serving Size 37g
g
Calories 160
Total Fat 6g 8%
Saturated Fat 3g 15%
Cholesterol 5mg 2%
Sodium 115mg 5%
Total Carbohydrate 24g 9%
Dietary Fiber 0g 0%
Sugars 14g
Protein 1g 2%
Daily Value % is based on a 2,000 calorie diet.

Calories per Macronutrient

The macronutrient calorie distribution in 37 g of Iced Sugar Cookies are 62% in carbs, 35% in fat, and 3% in protein.

carbs: 62%
fat: 35%
protein: 3%

Carbs to Weight Ratio

The carbs to weight ratio of Iced Sugar Cookies is 65%.

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 Iced Sugar Cookies is estimated to be 16%.

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

Sugar, Enriched Bleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Margarine (Palm Oil, Water, Soybean Oil, Salt, Mono And Diglycerides, Annatto [Color], Calcium Disodium Edta [Preservative], Artificial Flavor, Vitamin A Palmitate), Palm Oil, Eggs, Invert Sugar, Water, Contains 2% Or Less Of: Corn Starch, Corn Syrup, Modified Corn Starch, Nonfat Milk, Distilled Monoglycerides, Palm Kernel Oil, Leavening (Baking Soda, Sodium Aluminum Sulfate, Monocalcium Phosphate), Salt, Polysorbate 60, Soy Lecithin (Emulsifier), Dextrin, Sunflower Lecithin (Emulsifier), Natural And Artificial Flavors, Carnauba Wax, Confectioner's Glaze, Titanium Dioxide (Color), Sodium Propionate (Preservative), Carmine (Color), Blue 1, Red 3, Red 40 Lake, Blue 1 Lake.

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