Nutritional Shake
🍽
UPC Code
311917183138
Data Source
USDA
Package Weight
128 fl oz/3.79 L
Serving Sizes
8 oz (240ml)
Calories
350
Total Fat
11g
14%
Saturated Fat
1g
5%
Cholesterol
10mg
3%
Sodium
221mg
10%
Total Carbohydrate
49.9g
18%
Dietary Fiber
0g
0%
Sugars
20g
Protein
13g
26%
Daily Value % is based on a 2,000 calorie diet.
Calories per Macronutrient
The macronutrient calorie distribution in 8 oz of Nutritional Shake are
57% in carbs, 28% in fat, and 15% in protein.
carbs:
57%
fat:
28%
protein:
15%
Carbs to Weight Ratio
The carbs to weight ratio of Nutritional Shake is 21%.
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 Nutritional Shake is estimated to be 69%.
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, Diafiltered Skim Milk, Sugar, Brown Rice Syrup, Corn Maltodextrin, Canola Oil, Corn Oil, Milk Protein Concentrate, Soy Protein Concentrate, Whey Protein Concentrate, Natural And Artificial Flavor, Soy Lecithin, Carrageenan, Cellulose Gel, Cellulose Gum, Lactase. Vitamins And Minerals: Potassium Citrate, Calcium Phosphate Tribasic, Magnesium Phosphate Dibasic, Sodium Citrate, Magnesium Chloride, Salt (Sodium Chloride), Choline Chloride, Ascorbic Acid, Potassium Chloride, Ferrous Sulfate, Alpha-tocopheryl Acetate, Zinc Sulfate, Niacinamide, Calcium Pantothenate, Manganese Sulfate, Cupric Sulfate, Vitamin A Palmitate, Thiamin Chloride Hydrochloride, Pyridoxine Hydrochloride, Riboflavin, Folic Acid, Chromium Chloride Biotin, Sodium Molybdate, Sodium Selenate, Potassium Iodide, Phylloquinone, Vitamin D3 Cyanocobalamin.
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