Coast To Coast Party Tray
🍽
UPC Code
655778358596
Data Source
USDA
Package Weight
13.2 oz/372 g
Serving Sizes
5 pieces (69g)
Calories
150
Total Fat
5g
6%
Saturated Fat
1.5g
8%
Cholesterol
20mg
7%
Sodium
150mg
7%
Total Carbohydrate
20g
7%
Dietary Fiber
1g
4%
Sugars
3g
Protein
6g
12%
Daily Value % is based on a 2,000 calorie diet.
Calories per Macronutrient
The macronutrient calorie distribution in 5 pieces of Coast To Coast Party Tray are
54% in carbs, 30% in fat, and 16% in protein.
carbs:
54%
fat:
30%
protein:
16%
Carbs to Weight Ratio
The carbs to weight ratio of Coast To Coast Party Tray is 29%.
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 Coast To Coast Party Tray is estimated to be 55%.
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
Rice, Cooked Surimi (Alaska Pollock, Water, Sugar, Egg Whites, Wheat Starch, Corn Starch, Contains 2% Or Less Of The Following: Soybean Oil, Sorbitol, Modified Food Starch, Mirin Wine (Sake, Sugar, Salt, Water, Yeast Extract), Salt, Potassium Chloride, Artificial Crab Flavor, Carrageenan, Sodium Tripolyphosphate, Tetrasodium Pyrophosphate, Citric Acid, Paprika Oleoresin, Carmine, Soy Lecithin, Color Added), Cooked Ebi Shrimp (Shrimp, Salt), Smoked Sockeye Salmon (Sockeye Salmon, Salt, Brown Sugar, Natural Wood Smoke), Avocado, Cream Cheese (Pasteurized Milk And Cream Cheese Culture, Salt, Stabilizers (Carob Bean And/or Xanthan And/or Guar Gums)), Soybean Or Canola Oil, Whole Eggs, Water, Vinegar, Egg Yolk, Sugar, Salt, Sesame, Seaweed, Mustard Flour, Calcium Disodium Edta (To Protect Flavor).
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