Saltie Public Food Database

Creole Crunchy Popcorn

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Brand Elmer's
UPC Code 025022325115
Data Source USDA

Nutrition Facts

Package Weight 2 oz/56.7 g
Serving Sizes 1 oz (28g)
oz
Calories 140
Total Fat 5g 6%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 140mg 6%
Total Carbohydrate 23g 8%
Dietary Fiber 1g 4%
Sugars 15g
Protein 1g 2%
Daily Value % is based on a 2,000 calorie diet.

Calories per Macronutrient

The macronutrient calorie distribution in 1 oz of Creole Crunchy Popcorn are 65% in carbs, 32% in fat, and 3% in protein.

carbs: 65%
fat: 32%
protein: 3%

Carbs to Weight Ratio

The carbs to weight ratio of Creole Crunchy Popcorn is 82%.

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 Creole Crunchy Popcorn 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

Sweet - Popcorn, Coconut Oil, Partially Hydrogenated Soybean Oil, Brown Sugar, Corn Syrup, Baking Soda, Lecithin, Salt, Butter Flavor, Water. Spicy - Annatto Color, Soybean Oil. A Dehydrated Blend Of Cheeses (Granular And Blue [Milk, Cheese Culture, Salt, Enzymes]), Whey, Partially Hydrogenated Soybean Oil, Whey Protein Concentrate, Lactose, Maltodextrin, Salt, Sodium Phosphate, Citric Acid, Lactic Acid, Yellow 5, Yellow 6. Maltodextrin, Sugar, Paprika & Other Spices, Dextrose, Soy Flour, Hydrolyzed Vegetable Protein, Torula Yeast, Onion Powder, Monosodium Glutamate, Extractives Of Paprika, Red #40 Lake (Color) Natural Smoke Flavoring, Caramel Coloring, Tomato, Citric Acid, Sodium Diacetate, With Not More Than 2% Silicon Dioxide To Prevent Caking

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