Vanilla Cappuccino Flavored Protein Shake
🍽
UPC Code
03808005
Data Source
USDA
Package Weight
10 fl oz/296 mL
Serving Sizes
1 bottle (296ml)
Calories
189
Total Fat
5g
6%
Saturated Fat
0.5g
3%
Cholesterol
6mg
2%
Sodium
249mg
11%
Total Carbohydrate
23g
8%
Dietary Fiber
5g
18%
Sugars
18g
Protein
15g
30%
Daily Value % is based on a 2,000 calorie diet.
Calories per Macronutrient
The macronutrient calorie distribution in 1 bottle of Vanilla Cappuccino Flavored Protein Shake are
47% in carbs, 23% in fat, and 30% in protein.
carbs:
47%
fat:
23%
protein:
30%
Carbs to Weight Ratio
The carbs to weight ratio of Vanilla Cappuccino Flavored Protein Shake is 8%.
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 Vanilla Cappuccino Flavored Protein Shake is estimated to be 85%.
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
Water, Nonfat Milk, Soy Protein Isolate, Sugar, Contains 2% Or Less Of Canola Oil, Polydextrose, Natural And Artificial Flavors, Coffee Extract, Gellan Gum, Potassium Citrate, Cellulose Gum, Dipotassium Phosphate, Caffeine, Sucralose, Acesulfame Potassium. Vitamins And Minerals: Magnesium Phosphate, Tricalcium Phosphate, Vitamin C (Sodium Ascorbate), Vitamin E (Alpha Tocopherol Acetate), Vitamin A Palmitate, Niacinamide, Iron (Ferric Pyrophosphate), Calcium Pantothenate, Zinc Sulfate, Vitamin D3, Manganese Sulfate, Vitamin K1, Vitamin B1 (Thiamin Hydrochloride), Vitamin B6 (Pyridoxine Hydrochloride), Vitamin B2 (Riboflavin), Potassium Iodide, Folic Acid, Biotin, Chromium Chloride, Sodium Molybdate, Sodium Selenite, Vitamin B12.
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