Baristas' Favorite Decadent Butter Bar
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UPC Code
883426027758
Data Source
USDA
Package Weight
316 g
Serving Sizes
1 bar (49g)
Calories
220
Total Fat
11g
14%
Saturated Fat
6g
30%
Cholesterol
45mg
15%
Sodium
160mg
7%
Total Carbohydrate
28g
10%
Dietary Fiber
0g
0%
Sugars
22g
Protein
2g
4%
Daily Value % is based on a 2,000 calorie diet.
Calories per Macronutrient
The macronutrient calorie distribution in 1 bar of Baristas' Favorite Decadent Butter Bar are
51% in carbs, 45% in fat, and 4% in protein.
carbs:
51%
fat:
45%
protein:
4%
Carbs to Weight Ratio
The carbs to weight ratio of Baristas' Favorite Decadent Butter Bar is 57%.
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 Baristas' Favorite Decadent Butter Bar is estimated to be 16%.
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
Cake Base (Sugar, Enriched Flour Bleached [Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Nonfat Milk, Propylene Glycol Mono And Diesters Of Fatty Acids, Mono And Diglycerides, Food Starch-modified, Leavening [Sodium Aluminum Phosphate, Baking Soda, Monocalcium Phosphate, Sodium Acid Pyrophosphate], Palm Oil, Egg, Whites, Dextrose, Salt, Soy Lecithin, Polysorbate 60, Soybean Oil, Xanthan Gum, Sodium Stearoyl Lactylate, Water, Guar Gum, Cellulose Gum, Natural Flavor, Acacia Gum, Citric Acid), Powdered Sugar (Sugar, Corn Starch), Unsalted Butter (Pasteurized Cream), Cream Cheese (Pasteurized Milk And Cream, Cheese Culture, Salt, Stabilizers [Xanthan And/or Carob Bean Gum And/or Guar Gum]), Egg, Natural Flavor, Soy Lecithin.
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