Bbq Baked Beans With Beef Brisket, Bbq With Beef Brisket
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UPC Code
078742291987
Data Source
USDA
Package Weight
40 OZ/1.13 kg
Serving Sizes
1/2 cup (130g)
Calories
211
Total Fat
3.5g
4%
Saturated Fat
1.5g
8%
Cholesterol
10mg
3%
Sodium
569mg
25%
Total Carbohydrate
39g
14%
Dietary Fiber
3g
11%
Sugars
26g
Protein
7g
14%
Daily Value % is based on a 2,000 calorie diet.
Calories per Macronutrient
The macronutrient calorie distribution in 1/2 cup of Bbq Baked Beans With Beef Brisket, Bbq With Beef Brisket are
72% in carbs, 15% in fat, and 13% in protein.
carbs:
72%
fat:
15%
protein:
13%
Carbs to Weight Ratio
The carbs to weight ratio of Bbq Baked Beans With Beef Brisket, Bbq With Beef Brisket is 30%.
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 Bbq Baked Beans With Beef Brisket, Bbq With Beef Brisket is estimated to be 62%.
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
Beans (White Beans, Water, Sugar, Tomato Paste, Salt, Brown Sugar, Vinegar, Dextrose, Onion Powder, Garlic Powder, Natural Flavorings), Brown Sugar, Seasoned Beef Brisket (Beef Brisket, Water, Salt, Sodium Phosphate, Black Pepper, Paprika, Red Pepper, Garlic Powder), Ketchup (Tomatoes, Corn Syrup, Vinegar, Salt, Onion Powder, Garlic Powder, Spices, Natural Flavoring), Tomato Paste, Apple Cider Vinegar, Cane Molasses, Sugar, Modified Corn Starch, Water, Natural Smoke Flavor (Water, Hickory Smoke Flavor), Salt, Paprika, Black Pepper, Lemon Juice Concentrate, Potassium Sorbate (Preservative), Sodium Benzoate (Preservative), Onion Powder, Granulated Garlic, Garlic Powder.
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