Saltie Public Food Database

Jumbo Cookie Kit

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Brand S'mores
UPC Code 844527029911
Data Source USDA

Nutrition Facts

Package Weight 16 oz/454 g
Serving Sizes 0.062 of package (28g)
of package
Calories 110
Total Fat 1.5g 2%
Saturated Fat 1g 5%
Cholesterol 10mg 3%
Sodium 150mg 7%
Total Carbohydrate 22g 8%
Dietary Fiber 0g 0%
Sugars 13g
Protein 2g 4%
Daily Value % is based on a 2,000 calorie diet.

Calories per Macronutrient

The macronutrient calorie distribution in 0.062 of package of Jumbo Cookie Kit are 80% in carbs, 12% in fat, and 7% in protein.

carbs: 80%
fat: 12%
protein: 7%

Carbs to Weight Ratio

The carbs to weight ratio of Jumbo Cookie Kit is 79%.

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 Jumbo Cookie Kit is estimated to be 9%.

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

Cookie Mix: Enriched Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Brown Sugar, Graham Crumbs [Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), High Fructose Corn Syrup, Whole Wheat Flour, Vegetable Oil (Soybean, Palm And Palm Kernel Oil), Contains 2% Or Less Of Baking Soda, Salt, Honey], Dried Whole Egg, Natural And Artificial Flavor, Salt, Baking Soda. Chocolate Chunks: Sugar, Chocolate Liquor, Cocoa Butter, Dextrose, Soy Lecithin (Emulsifier), Artificial Flavor, Mini Marshmallows: Corn Syrup, Sugar, Food Starch-modified (Corn), Dextrose, Water, Gelatin, Natural And Artificial Flavor, Tetrasodium Pyrophosphate.

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