Strawberry Banana Parfait Low Fat Vanilla Yogurt With Fresh Strawberries And Bananas Topped With Granola
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UPC Code
040232667381
Data Source
USDA
Package Weight
7.6 oz/217 g
Serving Sizes
1 package (217g)
Calories
280
Total Fat
4g
5%
Saturated Fat
1g
5%
Cholesterol
20mg
7%
Sodium
150mg
7%
Total Carbohydrate
55.1g
20%
Dietary Fiber
3g
11%
Sugars
38g
Protein
10g
20%
Daily Value % is based on a 2,000 calorie diet.
Calories per Macronutrient
The macronutrient calorie distribution in 1 package of Strawberry Banana Parfait Low Fat Vanilla Yogurt With Fresh Strawberries And Bananas Topped With Granola are
74% in carbs, 12% in fat, and 13% in protein.
carbs:
74%
fat:
12%
protein:
13%
Carbs to Weight Ratio
The carbs to weight ratio of Strawberry Banana Parfait Low Fat Vanilla Yogurt With Fresh Strawberries And Bananas Topped With Granola is 25%.
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 Strawberry Banana Parfait Low Fat Vanilla Yogurt With Fresh Strawberries And Bananas Topped With Granola is estimated to be 68%.
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
Low Fat Vanilla Yogurt (Cultured Skim Milk*, Sugar, Cream, Food Starch-modified [Corn], Gelatin, Natural Flavor, Citric Acid, Potassium Sorbate To Preserve Freshness [* Contains Live And Active Cultures S. Thermophilus And L. Bulgaricus]), Strawberries, Banana (Calcium Ascorbate Added [To Maintain Freshness & Color]), Granola (Whole Rolled Oats, Milled Cane Sugar, Rice Flour, Whole Oat Flour, Expeller Pressed Canola Oil, Molasses, Honey, Natural Flavor, Salt, Barley Malt Syrup).
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