Southern Style Potato Salad
🥔
UPC Code
041415476622
Data Source
USDA
Package Weight
8 oz/227 g
Serving Sizes
0.5 pkg (113g)
Calories
250
Total Fat
18g
23%
Saturated Fat
3g
15%
Cholesterol
45mg
15%
Sodium
320mg
14%
Total Carbohydrate
17g
6%
Dietary Fiber
1g
4%
Sugars
3g
Protein
2g
4%
Daily Value % is based on a 2,000 calorie diet.
Calories per Macronutrient
The macronutrient calorie distribution in 0.5 pkg of Southern Style Potato Salad are
29% in carbs, 68% in fat, and 3% in protein.
carbs:
29%
fat:
68%
protein:
3%
Carbs to Weight Ratio
The carbs to weight ratio of Southern Style Potato Salad is 15%.
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 Southern Style Potato Salad is estimated to be 67%.
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, Egg Yolk, With Salt, Water, Vinegar, Sugar, Scorn Syrup, Salt, Spice, Onion Powder, Garlic Powder, Calcium Disodium Edta [Preservative]), Hard Cooked Eggs (Eggs, Water, Citric Acid, Sodium Benzoate, [Preservative]), Celery, Pickle Relish (Cucumber, Sugar, Distilled Vinegar, Water, Salt, Xanthan Gum, Natural Flavors, Calcium Chloride, Polysorbate 80 And Sodium Benzoate [Preservatives]); Seasoning Mix (Sugar, Salt, Spices, Potassium Sorbate [Preservative], Color [Annatto, Turmeric Paprika And Extractive Of Paprika], Hydrolyzed Corn Protein, Dehydrated Chives, Onion Powders, Cornstarch, Garlic Powder, Spice Extractive), Green Peppers, Onion, Red Peppers (Red Bell Peppers, Water, Citric Acid), Mustard (Water, Distilled Vinegar, Mustard Seed, Salt, Turmeric).
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