Saltie Public Food Database

Perfect Size, Lemon Bliss Cake & Frosting Mix, Lemon, Lemon

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Brand Duncan Hines
UPC Code 644209404100
Data Source USDA

Nutrition Facts

Package Weight 9.4 oz/266 g
Serving Sizes 0.2 package (53g)
package
Calories 210
Total Fat 3g 4%
Saturated Fat 1.5g 8%
Cholesterol 0mg 0%
Sodium 190mg 8%
Total Carbohydrate 46g 17%
Dietary Fiber 0g 0%
Sugars 35g
Protein 1g 2%
Daily Value % is based on a 2,000 calorie diet.

Calories per Macronutrient

The macronutrient calorie distribution in 0.2 package of Perfect Size, Lemon Bliss Cake & Frosting Mix, Lemon, Lemon are 86% in carbs, 13% in fat, and 2% in protein.

carbs: 86%
fat: 13%
protein: 2%

Carbs to Weight Ratio

The carbs to weight ratio of Perfect Size, Lemon Bliss Cake & Frosting Mix, Lemon, Lemon is 87%.

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 Perfect Size, Lemon Bliss Cake & Frosting Mix, Lemon, Lemon is estimated to be 6%.

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

Cake Mix (Sugar, Enriched Bleached Wheat Flour (Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Vegetable Oil Shortening (Palm Oil), Wheat Starch, Leavening (Sodium Bicarbonate, Monocalcium Phosphate, Sodium Aluminum Phosphate), Emulsifier (Propylene Esters, Mono And Diglycerides, Sodium Stearoyl Lactylate), Salt, Natural Flavor (Tocopherols Added To Protect Flavor), Xanthan Gum, Cellulose Gum, Yellow 5 Lake), Frosting Mix (Powdered Sugar [Sugar, Corn Starch], Natural Flavor [Tocopherols Added To Preserve Flavor], Maltodextrin, Citric Acid, Yellow 5).

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