Saltie Public Food Database

Eclairs

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UPC Code 895939001224
Data Source USDA

Nutrition Facts

Package Weight 9.75 oz/276 g
Serving Sizes 2 oz (55g)
oz
Calories 150
Total Fat 5g 6%
Saturated Fat 1.5g 8%
Cholesterol 40mg 13%
Sodium 125mg 5%
Total Carbohydrate 24g 9%
Dietary Fiber 2g 7%
Sugars 14g
Protein 2g 4%
Daily Value % is based on a 2,000 calorie diet.

Calories per Macronutrient

The macronutrient calorie distribution in 2 oz of Eclairs are 64% in carbs, 30% in fat, and 5% in protein.

carbs: 64%
fat: 30%
protein: 5%

Carbs to Weight Ratio

The carbs to weight ratio of Eclairs is 44%.

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 Eclairs 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

Water, Sugar, Whole Eggs, Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Soybean Oil, Polydextrose, Food Starch-modified, Contains Less Than 2% Of Each Of The Following: Corn Starch, Vegetable Shortening (Palm Oil, Soy Lecithin) Corn Syrup Solids, Cocoa, Potassium Sorbate And Sodium Benzoate (Preservatives), Calcium Carbonate, Salt, Natural & Artificial Flavors, Dextrose, Artificial Color (Yellow 5, Yellow 6), Sodium Acid Pyrophosphate, Glucono Delta Lactone, Sodium Bicarbonate, Sodium Stearoyl Lactylate, Gum Arabic, Xanthan Gum, Locust Bean Gum, Sodium Alginate, Monosodium Phosphate, Citric Acid, Mono & Diglycerides, Monocalcium Phosphate, Calsium Sulfate, Agar, Propylene Glycol, Ethyl Alcohol, Caramel Color, Maltodextrin, Wheat Starch.

Also by Superior On Main

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