Saltie Public Food Database

Bahama Sweet Rolls

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UPC Code 072250020978
Data Source USDA

Nutrition Facts

Package Weight 12 oz/340 g
Serving Sizes 1.0 oz (28g)
oz
Calories 100
Total Fat 2.5g 3%
Saturated Fat 1.5g 8%
Cholesterol 10mg 3%
Sodium 90mg 4%
Total Carbohydrate 16g 6%
Dietary Fiber 1g 4%
Sugars 5g
Protein 3g 6%
Daily Value % is based on a 2,000 calorie diet.

Calories per Macronutrient

The macronutrient calorie distribution in 1.0 oz of Bahama Sweet Rolls are 65% in carbs, 23% in fat, and 12% in protein.

carbs: 65%
fat: 23%
protein: 12%

Carbs to Weight Ratio

The carbs to weight ratio of Bahama Sweet Rolls is 57%.

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 Bahama Sweet Rolls is estimated to be 23%.

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

Unbleached Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Milk, Water, Butter* (Made From Milk), Eggs, Yeast, Contains 2% Or Less Of Each Of The Following: Yellow Corn Flour, Wheat Gluten, Potato Flour, Salt, Calcium Sulfate, Dough Conditioners (Contains One Or More Of The Following: Sodium Stearoyl Lactylate, Calcium Stearoyl Lactylate, Monoglycerides, Mono- And Diglycerides, Distilled Monoglycerides, Calcium Peroxide, Calcium Iodate, Datem, Ethoxylated Mono- And Diglycerides, Enzymes, Ascorbic Acid), Soy Flour, Colored With Annatto Extract And Turmeric Oleoresin, Soy Lecithin, Calcium Carbonate, Monocalcium Phosphate, Calcium Propionate (To Retard Spoilage).

Also by Cobblestone Bread Co.

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