About The Charts and Nutrition Facts
- For accuracy, the calorie chart and fat chart are based on the biggest serving size available.
- These nutrition facts came directly from the USDA or manufacturer/restaurant.
- If you're using a calorie counter, remember that Fat, Carbs, and Protein calories are just close estimations based on the Atwater factors:
Fat: 9 cal/g Carb: 4 cal/g Protein: 4 cal/g
- Percent Daily Values are based on a 2,000 calorie diet. Please remember this when using this information to make healthy food choices for your diet.
Calories - At this serving size there are 201 Calories per serving. A closer look shows: 16 Calories from Fat, 15 Calories from Protein, and 180 Calories from Carbohydrate. If you're keeping track, a good calorie counter can make this easy -- see the software below.
*Fat/Carb/Pro calories based on the Atwater (9/4/4) calculations.
Fat - One serving of this size contains 1.82 grams of total Fat. There can be several types of Fat in each food. In this case 0.28 grams are from Saturated Fat, there are 0 grams of Trans Fat, and there are 1.54 grams left over.
Cholesterol - A serving of this size contains no Cholesterol. This is good news if cholesterol is part of your healthy eating plan.
Carbohydrates - One serving of this food has 44.94 grams of Carbohydrate. A closer look reveals 13.75 grams of Sugar and 2.86 grams of Fiber. Also, a serving of this size has 42.1 Net Carbs. Net Carbs are calculated by subtracting Fiber and Sugar Alcohols (if known) from the total Carbohydrate amount. This is useful to know if you are counting carbs or living with diabetes.
Protein - At this serving size you'll get 3.85 grams of Protein per serving.
Minerals - There are 14.85 mg of Iron and 19.25 mg of Calcium in each serving of this food. In addition, this serving size contains 252.45 mg of Sodium and 147.95 mg of Potassium.
Vitamins - You'll benefit from the Vitamin A in this food, but it is not a significant source of Vitamin C. There are 455.4 International Units of Vitamin A in each serving.