Saltie Public Food Database

Gelato Bars, Honey Milk Chocolate Graham, Honey Milk Chocolate Graham

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Brand Haagen-dazs
UPC Code 074570670130
Data Source USDA

Nutrition Facts

Package Weight 9 fl oz/266 mL
Serving Sizes 1 bar` (83g)
bar`
Calories 280
Total Fat 16g 21%
Saturated Fat 11g 55%
Cholesterol 55mg 18%
Sodium 75mg 3%
Total Carbohydrate 30g 11%
Dietary Fiber 1g 4%
Sugars 24g
Protein 3g 6%
Daily Value % is based on a 2,000 calorie diet.

Calories per Macronutrient

The macronutrient calorie distribution in 1 bar` of Gelato Bars, Honey Milk Chocolate Graham, Honey Milk Chocolate Graham are 43% in carbs, 52% in fat, and 4% in protein.

carbs: 43%
fat: 52%
protein: 4%

Carbs to Weight Ratio

The carbs to weight ratio of Gelato Bars, Honey Milk Chocolate Graham, Honey Milk Chocolate Graham is 36%.

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 Gelato Bars, Honey Milk Chocolate Graham, Honey Milk Chocolate Graham is estimated to be 41%.

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

Honey Gelato: Cream, Skim Milk, Corn Syrup, Sugar, Egg Yolks, Sweetened Condensed Milk (Milk, Sugar), Honey, Pectin, Salt, Baking Soda, Soy Lecithin, Vanilla Extract. Milk Chocolate And Vegetable Oil Coating With Graham Cracker Pieces: Milk Chocolate (Sugar, Whole Milk Powder, Chocolate, Cocoa Butter, Soy Lecithin, Vanilla Extract), Coconut Oil, Graham Cracker Pieces (Graham Flour, Sugar, Wheat Flour, Palm Oil, Molasses, Baking Soda, Cinnamon, Malted Barley Flour, Salt, Soy Lecithin). Honey Swirl; Honey, Sugar, Water, Corn Starch, Coconut Oil.

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