Snickerdoodle Break 'n Bake Cookie Dough

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Brand Crav'n Flavor

UPC Code 036800477810

Data Source USDA

Nutrition Facts

Package Weight 16 oz/1 lbs/453 g

Serving Sizes 2 cookies (38g)

Calories 170

Total Fat 8g 10%

Saturated Fat 3g 15%

Cholesterol 10mg 3%

Sodium 130mg 6%

Total Carbohydrate 21g 8%

Dietary Fiber 1g 4%

Sugars 10g

Protein 2g 4%

Daily Value % is based on a 2,000 calorie diet.

Calories per Macronutrient

The macronutrient calorie distribution in 2 cookies of Snickerdoodle Break 'n Bake Cookie Dough are 51% in carbs, 44% in fat, and 5% in protein.

carbs: 51%

fat: 44%

protein: 5%

Carbs to Weight Ratio

The carbs to weight ratio of Snickerdoodle Break 'n Bake Cookie Dough is 55%.

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 Snickerdoodle Break 'n Bake Cookie Dough is estimated to be 18%.

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

Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid, Ascorbic Acid Added As A Dough Conditioner), Margarine (Palm Oil, Palm Kernel Oil, Canola Oil, Water, Salt, Whey Powder [Milk], Vegetable Monoglycerides, Citric Acid, Natural Flavor, Vitamin A Palmitate, Vitamin D3), Sugar, Powdered Sugar (Sugar, Corn Starch), Eggs, Brown Sugar, Cinnamon, Water, Leavening (Baking Soda, Sodium Aluminum Sulfate, Monocalcium Phosphate), Natural Flavor, Salt, Cornstarch.