Frosted Strawberry Flavored Cereal
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UPC Code
038000205996
Data Source
USDA
Package Weight
40 oz/1.13 kg
Serving Sizes
1 cup (41g)
Calories
150
Total Fat
1g
1%
Saturated Fat
0g
0%
Cholesterol
0mg
0%
Sodium
180mg
8%
Total Carbohydrate
35g
13%
Dietary Fiber
3g
11%
Sugars
16g
Protein
2g
4%
Daily Value % is based on a 2,000 calorie diet.
Calories per Macronutrient
The macronutrient calorie distribution in 1 cup of Frosted Strawberry Flavored Cereal are
89% in carbs, 6% in fat, and 5% in protein.
carbs:
89%
fat:
6%
protein:
5%
Carbs to Weight Ratio
The carbs to weight ratio of Frosted Strawberry Flavored Cereal is 85%.
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 Frosted Strawberry Flavored Cereal is estimated to be 7%.
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
Whole Wheat Flour, Sugar, Strawberry Flavored Filling (Invert Sugar, Vegetable Glycerin, Dextrose, Sugar, Dried Apples, Palm Oil, Strawberry Puree Concentrate, Modified Corn Starch, Cornstarch, Citric Acid, Cellulose Gel, Natural Flavor, Sodium Citrate, Cellulose Gum, Datem, Mono- And Diglycerides, Xanthan Gum, Sodium Alginate, Caramel Color, Red 40), Whole Grain Oat Flour, Rice Flour, Oat Fiber, Contains 2% Or Less Of Wheat Flour, Salt, Color Added, Natural And Artificial Flavor, Degerminated Yellow Corn Flour, Cornstarch, Turmeric Extract For Color, Red 40, Blue 1. Vitamins And Minerals: Reduced Iron, Niacinamide, Vitamin B6 (Pyridoxine Hydrochloride), Vitamin B2 (Riboflavin), Vitamin B1 (Thiamin Hydrochloride, Thiamin Mononitrate), Folic Acid, Vitamin D3, Vitamin B12.
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