Saltie Public Food Database

White Cheddar With Jalapenos Cheese Snacks

🌶️
Brand Stacy's
UPC Code 028400306843
Data Source USDA

Nutrition Facts

Serving Size 28g
g
Calories 150
Total Fat 8g 10%
Saturated Fat 3.5g 18%
Cholesterol 20mg 7%
Sodium 230mg 10%
Total Carbohydrate 13g 5%
Dietary Fiber 0.5g 2%
Sugars 1g
Protein 6g 12%
Daily Value % is based on a 2,000 calorie diet.

Calories per Macronutrient

The macronutrient calorie distribution in 28 g of White Cheddar With Jalapenos Cheese Snacks are 35% in carbs, 49% in fat, and 16% in protein.

carbs: 35%
fat: 49%
protein: 16%

Carbs to Weight Ratio

The carbs to weight ratio of White Cheddar With Jalapenos Cheese Snacks is 46%.

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 White Cheddar With Jalapenos Cheese Snacks is estimated to be 4%.

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

White Cheddar Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes), Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Corn Starch, Sunflower Oil, Dried Green Bell Pepper, Soy Lecithin, Maltodextrin [Made From Corn], Whey, Salt, Natural Flavors, Onion Powder, Dextrose, Yeast, Jalapeno Pepper, Cheddar Cheese (Milk, Cheese Cultures, Salt, Enzymes), Paprika, Spice, Romano Cheese (Pasteurized Part Skim Cow's Milk, Cheese Cultures, Salt, Enzymes), Butter (Cream, Salt), Cream, Garlic Powder, Yeast Extract, Swiss Cheese (Milk, Cheese Cultures, Salt, Enzymes), Malted Barley Flour, Rosemary Extract (Antioxidant), And Ascorbic Acid (Antioxidant).

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