Classic Creamstyle Cheesecake
🧀
UPC Code
011110135063
Data Source
USDA
Package Weight
40 oz/1.13 kg
Serving Sizes
1 slice (71g)
Calories
230
Total Fat
14g
18%
Saturated Fat
8g
40%
Cholesterol
55mg
18%
Sodium
180mg
8%
Total Carbohydrate
22g
8%
Dietary Fiber
1g
4%
Sugars
15g
Protein
5g
10%
Daily Value % is based on a 2,000 calorie diet.
Calories per Macronutrient
The macronutrient calorie distribution in 1 slice of Classic Creamstyle Cheesecake are
38% in carbs, 54% in fat, and 9% in protein.
carbs:
38%
fat:
54%
protein:
9%
Carbs to Weight Ratio
The carbs to weight ratio of Classic Creamstyle Cheesecake is 31%.
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 Classic Creamstyle Cheesecake is estimated to be 42%.
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
Cream Cheese (Milk, Cream, Cheese Culture, Salt, Carob Bean Gum), Sour Cream (Cultured Pasteurized Light Cream And Nonfat Milk, Enzyme), Sugar, Skim Milk, Eggs, Enriched Bleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Corn Syrup, Margarine (Soybean Oil, Palm Oil, Water, Salt, Mono- And Diglycerides, Nonfat Milk, Soy Lecithin, Sodium Benzoate (Preservative), Artificial Flavor, Vitamin A Palmitate, Beta Carotene [Color]), Graham Flour, Contains Less Than 2% Of The Following: Brown Sugar, Palm Oil, Honey, Rice Flour, Modified Cornstarch, Cornstarch, Gelatin, Natural And Artificial Flavor, Soy Lecithin, Cinnamon, Lemon Juice Concentrate, Datem, Salt, Mono- And Diglycerides, Baking Soda, Caramel Color, Potassium Sorbate (Preservative).
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