Saltie Public Food Database

Cheesecake Topped With Toblerone's Smooth Milk Chocolate

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UPC Code 0856420005145
Data Source USDA

Nutrition Facts

Serving Size 71.7g
g
Calories 280
Total Fat 19g 24%
Saturated Fat 7g 35%
Cholesterol 30mg 10%
Sodium 105mg 5%
Total Carbohydrate 26g 9%
Dietary Fiber 2g 7%
Sugars 14g
Protein 4g 8%
Daily Value % is based on a 2,000 calorie diet.

Calories per Macronutrient

The macronutrient calorie distribution in 71.7 g of Cheesecake Topped With Toblerone's Smooth Milk Chocolate are 36% in carbs, 59% in fat, and 5% in protein.

carbs: 36%
fat: 59%
protein: 5%

Carbs to Weight Ratio

The carbs to weight ratio of Cheesecake Topped With Toblerone's Smooth Milk Chocolate is 37%.

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 Cheesecake Topped With Toblerone's Smooth Milk Chocolate is estimated to be 31%.

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

Skimmed Milk, Single Cream (Milk), Vegetable Oil (Rapeseed Oil, Palm Oil), Toblerone (Sugar, Whole Milk Powder, Cocoa Butter, Cocoa Mass, Honey, Milk Fat, Almonds, Emulsifier: Soya Lecithin, Egg White, Flavoring), Sugar, Fortified Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Nicotinamide, Thiamine), Whole Egg, Wholemeal Flour (Wheat), Cream (Milk), Food Starch Derived From Tapioca, Water, Sugar Syrup, Cocoa Powder, Corn Flour, Raising Agents: Sodium Bicarbonate (E500ii), Ammonium Bicarbonate (E503ii), Salt, Skimmed Milk Solids, Emulsifier: Mono- And Diglycerides Of Fatty Acids (E471), Lactic Culture (Milk), Preservative: Potassium Sorbate (E202).

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