Saltie Public Food Database

Private Reserve, Fine Assorted Chocolates

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UPC Code 077260081728
Data Source USDA

Nutrition Facts

Package Weight 11.75 oz/333 g
Serving Sizes 3 pieces (42g)
pieces
Calories 200
Total Fat 11g 14%
Saturated Fat 7g 35%
Cholesterol 5mg 2%
Sodium 40mg 2%
Total Carbohydrate 25g 9%
Dietary Fiber 1g 4%
Sugars 21g
Protein 2g 4%
Daily Value % is based on a 2,000 calorie diet.

Calories per Macronutrient

The macronutrient calorie distribution in 3 pieces of Private Reserve, Fine Assorted Chocolates are 48% in carbs, 48% in fat, and 4% in protein.

carbs: 48%
fat: 48%
protein: 4%

Carbs to Weight Ratio

The carbs to weight ratio of Private Reserve, Fine Assorted Chocolates is 60%.

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 Private Reserve, Fine Assorted Chocolates is estimated to be 10%.

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

Consist Of Chocolate {Sugar, Chocolate, Chocolate Processed With Alkali, Cocoa Butter, Whole Milk, Milk Fat, Soy Lecithin (An Emulsifier), Vanilla (A Natural Flavor), Vanillin (An Artificial Flavor)}, White Chocolate (Sugar, Cocoa Butter, Whole Milk, Soy Lecithin (An Emulsifier), Artificial Flavor Salt), Corn Syrup, Sugar, Whole Milk, Nonfat Milk Solids, Condensed Milk, Dairy Cream, Palm Kernel Oil, Brown Sugar, Invert Sugar, Raspberries, Hazelnuts, Coconut Oil, Almonds, Natural And Artificial Flavors, Salt, Honey, Soy Lecithin (An Emulsifier), Egg Albumen, Coffee, Citric Acid, Lemon Oil, Potassium Sorbate And Sodium Benzoate (Preservatives), Tapioca Flour, Fd&c Colors (Red #40, Blue #1, Yellow #5), And Invertase (An Enzyme).

Also by Russell Stover

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