Saltie Public Food Database

Amish With Sweet Pickle And Egg Potato Salad

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UPC Code 078742132334
Data Source USDA

Nutrition Facts

Package Weight 32 OZ/2 LB/908 g
Serving Sizes 1/2 cup (140g)
cup
Calories 251
Total Fat 12g 15%
Saturated Fat 2g 10%
Cholesterol 25mg 8%
Sodium 391mg 17%
Total Carbohydrate 30g 11%
Dietary Fiber 2.9g 11%
Sugars 10g
Protein 3g 6%
Daily Value % is based on a 2,000 calorie diet.

Calories per Macronutrient

The macronutrient calorie distribution in 1/2 cup of Amish With Sweet Pickle And Egg Potato Salad are 50% in carbs, 45% in fat, and 5% in protein.

carbs: 50%
fat: 45%
protein: 5%

Carbs to Weight Ratio

The carbs to weight ratio of Amish With Sweet Pickle And Egg Potato Salad is 21%.

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 Amish With Sweet Pickle And Egg Potato Salad 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

Potatoes, Mayonnaise (Soybean Oil, Water, Egg Yolks, Vinegar, Salt), Sugar, Hard Cooked Egg, Celery, Water, Mustard (Water, Vinegar, Mustard Seed, Salt, Sugar, Soybean Oil, Turmeric, Paprika, Annatto Extract [Color], Garlic, Spices, Xanthan Gum, Calcium Disodium Edta [Preservative], Natural Flavor, Citric Acid), Onions, Sweet Pickle Relish (Cucumber, Sugar, Vinegar, Salt, Mustard Seed, Xanthan Gum, Celery Seed, Dehydrated Red Bell Pepper, Calcium Chloride, Natural Flavoring, Turmeric, Dehydrated Onion), Vinegar, Salt, Potassium Sorbate (Preservative), Sodium Benzoate (Preservative), Xanthan Gum, Celery Seed, Annatto Extract (Color), Modified Corn Starch.

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