Danish, French Vanilla
🍽
UPC Code
894537000103
Data Source
USDA
Package Weight
4.0 oz/113 g
Serving Sizes
1 danish (113g)
Calories
420
Total Fat
21g
27%
Saturated Fat
9g
45%
Cholesterol
31mg
10%
Sodium
580mg
25%
Total Carbohydrate
51g
19%
Dietary Fiber
1g
4%
Sugars
18g
Protein
7g
14%
Daily Value % is based on a 2,000 calorie diet.
Calories per Macronutrient
The macronutrient calorie distribution in 1 danish of Danish, French Vanilla are
48% in carbs, 45% in fat, and 7% in protein.
carbs:
48%
fat:
45%
protein:
7%
Carbs to Weight Ratio
The carbs to weight ratio of Danish, French Vanilla is 45%.
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 Danish, French Vanilla is estimated to be 30%.
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 Wheat Flour (Wheat Flour, Malted Barley Flour, Ascorbic Acid, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), French Vanilla Cream [Sugar, Water, Egg, Margarine [Palm Oil, Canola Oil, Coconut Oil, Water, Salt, Mono & Diglyceride, Citric Acid, Flavor, Vitamin A), Heavy Cream, Modified Food Starch, Egg Yolk, Sweet Condensed Milk, Corn Syrup, Whey Protein Concentrate, Canola Oil, Glycerol, Natural & Artificial Flavor, Guar Gum, Citric Acid, Locust Bean Gum, Potassium Sorbate (To Preserve Freshness)], Margarine, Water, Sugar, High Fructose Corn Syrup, Yeast, Egg, Non Fat Milk Powder, Sweet Whey, Salt, Monoglyceride, Guar Gum, Sodium Stearoyl Lactylate (Dough Conditioner), Artificial Yellow Color, Calcium Propionate (To Preserve Freshness), Natural & Artificial Flavor, Enzyme.
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