Saltie Public Food Database

Marshmallow Crispy Rice Treats

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Brand Weis
UPC Code 041497545926
Data Source USDA

Nutrition Facts

Package Weight 6.4 oz/184 g
Serving Sizes 1 bar (23g)
bar
Calories 90
Total Fat 2g 3%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 110mg 5%
Total Carbohydrate 17g 6%
Dietary Fiber 0g 0%
Sugars 7g
Protein 1g 2%
Daily Value % is based on a 2,000 calorie diet.

Calories per Macronutrient

The macronutrient calorie distribution in 1 bar of Marshmallow Crispy Rice Treats are 76% in carbs, 20% in fat, and 4% in protein.

carbs: 76%
fat: 20%
protein: 4%

Carbs to Weight Ratio

The carbs to weight ratio of Marshmallow Crispy Rice Treats is 74%.

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 Marshmallow Crispy Rice Treats is estimated to be 13%.

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

Crisp Rice, Corn Syrup, Sugar, Margarine (Palm Oil, Water, Salt, Whey, Monoglycerides, Soy Lecithin, Sodium Benzoate Preservative, Citric Acid Preservative, Artificial Flavor, Beta-carotene Color, Vitamin A Palmitate), Crystalline Fructose, Water, Contains Less Than 2% Of Each Of The Following: Glycerin, Gelatin, Corn Syrup Solids, Salt, Sorghum Syrup, Soybean Oil, Propylene Glycol, Soy Lecithin, Monoglycerides, Artificial Flavors, Distilled Monoglycerides, Vitamin A Palmitate, Niacinamide, Vitamin D3, Sodium Ascorbate, Ascorbic Acid Preservative, Capric/caprylic Triglycerides, Reduced Iron, Citric Acid Preservative, Thiamine Mononitrate, Riboflavin, Pyridoxine Hydrochloride, Cyanocobalamin, Baking Soda, Folic Acid.

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