Whipped Topping
Calories from fat: 15 (2% DV)
Statistics:
-
- Health Value:
0.5 / 5
- - Comments: 0
- - Views: 491
- - Calories: 25
- - Calories from fat: 15 cal
- - Protein: 0g
Nutrition Facts
One Serving size: 2 tbsp (9g)
Nutrition |
per serving |
DV |
Protein
|
0g |
0% |
Calories
|
25 cal |
1% |
Calories from Fat
|
15 cal |
2% |
Total Fat
|
1.5g |
2% |
Saturated Fat
|
1.5g |
9% |
Trans Fat
|
0g |
0% |
Total Carbohydrate
|
2g |
1% |
Sodium
(good)
|
0g |
0% |
Cholesterol
(good)
|
0g |
0% |
Dietary Fiber
|
0g |
0% |
Sugars
(good)
|
1g |
2% |
Added Sugars
(good)
|
1g |
4% |
Vitamin A
|
0IU |
0% |
Vitamin C
|
0g |
0% |
Iron
|
0g |
0% |
Calcium
|
0g |
0% |
Top 10 diets with Whipped Topping
Ingredients
Water, Corn Syrup, Hydrogenated Vegetable Oil (Coconut and Palm Kernel Oils), High Fructose Corn Syrup, Less than Two Percent of Sodium Caseinate (from Milk), Natural and Artificial Flavor, Xanthan and Guar Gums, Polysorbate 60, Sorbitan Monostearate, Beta Carotene (Color).
F. A. Q.
What is one serving size of Whipped Topping?
One serving of Whipped Topping is two tbsp (nine g).
Can I lose weight with Whipped Topping?
Yes, you can if you consume no more than eighteen servings per day.
Any good ingredients are in Whipped Topping?
Whipped Topping contains cholesterol, sodium, sugars, added sugars.
What is bad in Whipped Topping?
Nothing. Whipped Topping contains only good ingredients such as: added sugars, sugars, cholesterol, sodium.
What is in Whipped Topping?
Whipped Topping contains: Water, Corn Syrup, Hydrogenated Vegetable Oil (Coconut and Palm Kernel Oils), High Fructose Corn Syrup, Less than Two Percent of Sodium Caseinate (from Milk), Natural and Artificial Flavor, Xanthan and Guar Gums, Polysorbate 60, Sorbitan Monostearate, Beta Carotene (Color).
How many sugar contains in one serving of Whipped Topping?
2 tbsp (9g) contains 1 grams of sugar, it’s 2% of your daily value.
What is the daily value of calories I can get from 1 serving of Whipped Topping?
You can get 1% of your DV from one serving of Whipped Topping.
Comments: