Saltie Public Food Database

Cherry Flavored Frosted Toaster Pastries

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UPC Code 041303001684
Data Source USDA

Nutrition Facts

Package Weight 11 OZ/312 g
Serving Sizes 1 pastry (104g)
pastry
Calories 390
Total Fat 9g 12%
Saturated Fat 4.5g 23%
Cholesterol 0mg 0%
Sodium 260mg 11%
Total Carbohydrate 74g 27%
Dietary Fiber 1g 4%
Sugars 40g
Protein 3g 6%
Daily Value % is based on a 2,000 calorie diet.

Calories per Macronutrient

The macronutrient calorie distribution in 1 pastry of Cherry Flavored Frosted Toaster Pastries are 76% in carbs, 21% in fat, and 3% in protein.

carbs: 76%
fat: 21%
protein: 3%

Carbs to Weight Ratio

The carbs to weight ratio of Cherry Flavored Frosted Toaster Pastries 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 Cherry Flavored Frosted Toaster Pastries is estimated to be 17%.

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, Niacin, Reduced Iron, Thiamine Hydrochloride, Riboflavin, Folic Acid), Corn Syrup, Sugar, High Fructose Corn Syrup, Palm Oil, Contains Less Than 2% Of: Whey Permeate, Glycerin, Modified Cornstarch, Water. White Grape Juice Concentrate, Salt, Pre-gelatinized Yellow Corn Meal, Wheat Flour, Leavening (Sodium Aluminum Phosphate, Baking Soda), Citric Acid, Cherry Juice Concentrate, Natural And Artificial Flavor, Red 40, Potassium Sorbate (Preservative), Gelatin, Enzyme Modified Soy Protein, Color Added, Yellow Corn Flour, Vitamin A Palmitate, Reduced Iron, Niacin, Niacinamide, Pyridoxine Hydrochloride, Riboflavin, Thiamine Mononitrate, Folic Acid.

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