Saltie Public Food Database

Kellogg's Eggo Waffles Chocolatey Chip Banana 10.7oz

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UPC Code 00038000165948
Data Source USDA

Nutrition Facts

Serving Sizes 2 waffles (4 waffle bars) (76g)
waffles (4 waffle bars)
Calories 231
Total Fat 8.4g 11%
Saturated Fat 3g 15%
Cholesterol 8mg 3%
Sodium 321mg 14%
Total Carbohydrate 35g 13%
Dietary Fiber 1.1g 4%
Sugars 11g
Protein 4.2g 8%
Daily Value % is based on a 2,000 calorie diet.

Calories per Macronutrient

The macronutrient calorie distribution in 2 waffles (4 waffle bars) of Kellogg's Eggo Waffles Chocolatey Chip Banana 10.7oz are 60% in carbs, 32% in fat, and 7% in protein.

carbs: 60%
fat: 32%
protein: 7%

Carbs to Weight Ratio

The carbs to weight ratio of Kellogg's Eggo Waffles Chocolatey Chip Banana 10.7oz is 46%.

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 Kellogg's Eggo Waffles Chocolatey Chip Banana 10.7oz is estimated to be 37%.

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 Flour (Wheat Flour, Niacin, Reduced Iron, Vitamin B1 [Thiamin Mononitrate], Vitamin B2 [Riboflavin], Folic Acid), Water, Sugar, Vegetable Oil (Soybean, Palm, Palm Kernel, And/or Canola Oil), Banana Puree, Eggs, Contains 2% Or Less Of Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Cocoa, Natural Flavors, Salt, Dextrose, Whey, Soy Lecithin, Chocolate, Nonfat Milk.vitamins And Minerals: Calcium Carbonate, Vitamin A Palmitate, Reduced Iron, Niacinamide, Vitamin B6 (Pyridoxine Hydrochloride), Vitamin B1 (Thiamin Hydrochloride), Vitamin B2 (Riboflavin), Vitamin B12.

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