Humboldt Mud Pie
🥧
UPC Code
851838006081
Data Source
USDA
Package Weight
17 oz/482 g
Serving Sizes
1.7 oz (48g)
Calories
160
Total Fat
12g
15%
Saturated Fat
7g
35%
Cholesterol
0mg
0%
Sodium
65mg
3%
Total Carbohydrate
15g
5%
Dietary Fiber
1g
4%
Sugars
12g
Protein
0g
0%
Daily Value % is based on a 2,000 calorie diet.
Calories per Macronutrient
The macronutrient calorie distribution in 1.7 oz of Humboldt Mud Pie are
36% in carbs, 64% in fat, and 0% in protein.
carbs:
36%
fat:
64%
protein:
0%
Carbs to Weight Ratio
The carbs to weight ratio of Humboldt Mud Pie 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 Humboldt Mud Pie is estimated to be 44%.
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
Pie Crust: Brown Rice Flour, Soy Free Non-GMO Buttery Spread [(Non-hydrogenated Palm Fruit, Canola, And Olive Oils), Filtered Water, Pure Salt, Sunflower Lecithin, Lactic Acid (Non-dairy, Derived From Sugar Beets), Annatto Extract], Brown Sugar, Apple Sauce, Cocoa Powder, Tapioca Flour, Organic Gluten Free Vanilla Extract, Baking Soda, Organic Decaf Coffee, Gluten Free Baking Powder, Sea Salt, Organic Gluten Free Chocolate Flavoring [Organic Vanilla Extract, Organic Cocoa, Filtered Water]. Filling: Coconut Milk (Coconut Extract, Water, Citric Acid, Sodium Metabisulfite), Non-GMO Fair Trade Chocolate (Cacao Beans, Pure Cane Sugar, Cocoa Butter, Sunflower Lecithin, Vanilla Beans), Organic Decaf Espresso Powder, Organic Kahlua [Organic Vanilla Extract (Organic Corn Vodka And Organic Vanilla Beans), Organic Non-GMO Cane Sugar And Espresso].
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