Red Velvet Cupcakes
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UPC Code
025600005156
Data Source
USDA
Package Weight
13.5 OZ/383 g
Serving Sizes
2.3 oz (64g)
Calories
270
Total Fat
10g
13%
Saturated Fat
3g
15%
Cholesterol
50mg
17%
Sodium
150mg
7%
Total Carbohydrate
41g
15%
Dietary Fiber
2g
7%
Sugars
27g
Protein
2g
4%
Daily Value % is based on a 2,000 calorie diet.
Calories per Macronutrient
The macronutrient calorie distribution in 2.3 oz of Red Velvet Cupcakes are
63% in carbs, 34% in fat, and 3% in protein.
carbs:
63%
fat:
34%
protein:
3%
Carbs to Weight Ratio
The carbs to weight ratio of Red Velvet Cupcakes is 64%.
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 Red Velvet Cupcakes 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
Sugar, Enriched Bleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Vegetable Shortening (Soybean Oil, Palm Oil, And Hydrogenated Cottonseed Oil), Whey (Milk), Eggs, High Fructose Corn Syrup, Egg Yolks, Nonfat Milk, Liquid Sucrose, Contains 2% Or Less Of Each Of The Following: Corn Starch, Water, Modified Corn Starch, Cocoa, Leavening (Sodium Bicarbonate, Sodium Acid Pyrophosphate, Monocalcium Phosphate), Mono- And Diglycerides, Soy Lecithin, Salt, Soy Protein, Butter (Made From Milk), Natural And Artificial Flavor, Fd&c Red #40 Lake, Polysorbate 60, Sorbitan Monostearate, Calcium Sulfate, Xanthan Gum, Agar, Monoglycerides, Spices, Propylene Glycol, Caramel Color, Lactic Acid, Preserved With Sodium Propionate, Sorbic Acid And Benzoic Acid.
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