Frosted Sugar Cookies
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UPC Code
011225111082
Data Source
USDA
Package Weight
425 g
Serving Sizes
1 cookie (43g)
Calories
180
Total Fat
6g
8%
Saturated Fat
1.5g
8%
Cholesterol
10mg
3%
Sodium
75mg
3%
Total Carbohydrate
30g
11%
Dietary Fiber
0g
0%
Sugars
19g
Protein
1g
2%
Daily Value % is based on a 2,000 calorie diet.
Calories per Macronutrient
The macronutrient calorie distribution in 1 cookie of Frosted Sugar Cookies are
67% in carbs, 30% in fat, and 2% in protein.
carbs:
67%
fat:
30%
protein:
2%
Carbs to Weight Ratio
The carbs to weight ratio of Frosted Sugar Cookies is 70%.
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 Frosted Sugar Cookies is estimated to be 14%.
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 (Flour, Thiamine Mononitrate, Riboflavin, Niacin, Folic Acid, Reduced Iron), Powdered Sugar, Vegetable Oil Margarine [Vegetable Oils (Soybean, Modified Palm), Water, Salt, Whey Powder, Soy Lecithin, Soy Mono- And Diglycerides, Natural Flavor, Vitamin A Palmitate, Vitamin D3], Sugar, Water, Sprinkles [Powdered Sugar, Modified Cornstarch, Vegetable Oil (Fractionated Palm Kernel), Cornstarch, Glucose, Gum Arabic, Cellulose Gum, Confectioner's Glaze, Carnauba Wax, Soy Lecithin, Polysorbate 60, Color (Fd&c Yellow 5, Fd&c Blue 1, Fd&c Yellow 5 Lake, Fd&c Blue 1 Lake), Artificial Flavor], Liquid Whole Egg, Natural And Artificial Flavor, Skim Milk Powder, Leavening (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Monocalcium Phosphate), Modified Cornstarch, Polysorbate 60, Color (Fd&c Yellow 5, Fd&c Blue 1).
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