Saltie Public Food Database

Belgian Chocolate Cheesecake

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UPC Code 785397003178
Data Source USDA

Nutrition Facts

Package Weight 3.43 oz/97 g
Serving Sizes 1 slice (97g)
slice
Calories 360
Total Fat 25g 32%
Saturated Fat 14g 70%
Cholesterol 95mg 32%
Sodium 200mg 9%
Total Carbohydrate 33g 12%
Dietary Fiber 2g 7%
Sugars 23g
Protein 5g 10%
Daily Value % is based on a 2,000 calorie diet.

Calories per Macronutrient

The macronutrient calorie distribution in 1 slice of Belgian Chocolate Cheesecake are 35% in carbs, 60% in fat, and 5% in protein.

carbs: 35%
fat: 60%
protein: 5%

Carbs to Weight Ratio

The carbs to weight ratio of Belgian Chocolate Cheesecake is 34%.

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 Belgian Chocolate Cheesecake is estimated to be 35%.

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 (Pasteurized Milk And Cream Cheese Culture, Salt, Stabilizers [Carob Bean, Xanthan, Guar Gums]), Cream (40% Milkfat Heavy Cream. Contains 0.5% Of The Following: Carrageenan, Mono And Diglycerides, Polysorbate 80), Semi-sweet Chocolate Chips (Sugar, Unsweetened Chocolate, Cocoa Butter, Soy Lecithin [As Emulsifier], Vanillin [Artificial Flavor]), Cookie Crumb With Chocolate (Wheat Flour, Cane Sugar, Palm Oil, Cocoa [Processed With Alkali], Caramel Color, Sodium Bicarbonate, Whey [Milk], Salt), Whole Eggs, Sugar, Margarine (Palm Oil, Water, Salt. Contains 2% Or Less Of The Following: Soy Lecithin, Color [E160a Beta-carotene]), Invert Sugar, Unsweetened Chocolate, Sunflower Lecithin, Artificial Vanilla Flavor.

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