Saltie Public Food Database

Gluten-free Truffle Pretzel Twists Covered In Creamy White Fudge Infused With Raspberry Flavor, Raspberry

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UPC Code 850229005191
Data Source USDA

Nutrition Facts

Package Weight 5.5 oz/155 g
Serving Sizes 1 oz (28g)
oz
Calories 140
Total Fat 7g 9%
Saturated Fat 5g 25%
Cholesterol 0mg 0%
Sodium 105mg 5%
Total Carbohydrate 20g 7%
Dietary Fiber 0g 0%
Sugars 12g
Protein 1g 2%
Daily Value % is based on a 2,000 calorie diet.

Calories per Macronutrient

The macronutrient calorie distribution in 1 oz of Gluten-free Truffle Pretzel Twists Covered In Creamy White Fudge Infused With Raspberry Flavor, Raspberry are 54% in carbs, 43% in fat, and 3% in protein.

carbs: 54%
fat: 43%
protein: 3%

Carbs to Weight Ratio

The carbs to weight ratio of Gluten-free Truffle Pretzel Twists Covered In Creamy White Fudge Infused With Raspberry Flavor, Raspberry is 71%.

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 Gluten-free Truffle Pretzel Twists Covered In Creamy White Fudge Infused With Raspberry Flavor, Raspberry is estimated to be 0%.

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

White Fudge (Sugar, Palm Kernel Oil, Nonfat Dry Milk, Milk, Soy Lecithin (An Emulsifier), And Salt.), Pretzels (Potato Starch And/or Potato Flour, Tapioca Starch, Rice Flour, Palm Oil And/or Non-GMO Canola Oil, Tapioca Syrup, Rice Syrup, Soluble Corn Fiber, Sugar, Cellulose Gum, Salt, Inactive Yeast, Baking Powder, Sunflower And/or Soy Lecithin, Rosemary Extract, Ascorbic Acid), Raspberry Oil (Organic Sunflower Oil, Natural Flavors).

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