Swedish Style Ginger Snaps
Calories from fat: 50 (8% DV)
Statistics:
-
- Health Value:
3 / 5
- - Comments: 0
- - Views: 232
- - Calories: 140
- - Calories from fat: 50 cal
- - Protein: 2g
Nutrition Facts
One Serving size: 5 cookies
Nutrition |
per serving |
DV |
Protein
|
2g |
4% |
Calories
|
140 cal |
8% |
Calories from Fat
|
50 cal |
8% |
Total Fat
|
6g |
10% |
Saturated Fat
(good)
|
0g |
0% |
Trans Fat
|
0g |
0% |
Total Carbohydrate
|
21g |
9% |
Sodium
(good)
|
0.085g |
4% |
Cholesterol
(good)
|
0g |
0% |
Dietary Fiber
|
1g |
4% |
Sugars
(bad)
|
12g |
28% |
Added Sugars
(bad)
|
12g |
50% |
Vitamin A
|
0IU |
0% |
Vitamin C
|
0g |
0% |
Iron
|
0.00072g |
4% |
Calcium
|
0.02g |
2% |
Top 10 diets with Swedish Style Ginger
Ingredients
Gluten-Free Flour (Corn Flour, Soy Flour, Potato Flour, Rice Flour, Corn Starch, Potato Starch, Xanthan Gum), Organic Dehydrated Cane Juice, Canola Oil, Unsulphured Molasses, Ginger, Soy Lecithin (Used as an Emulsifier), Eggs, Baking Soda, Sea Salt, Natural Flavor.
F. A. Q.
Any good ingredients are in Swedish Style Ginger Snaps?
Swedish Style Ginger Snaps ingredients: saturated fat, cholesterol, sodium.
What is one serving of Swedish Style Ginger Snaps?
One serving size of Swedish Style Ginger Snaps is five cookies.
What is bad in Swedish Style Ginger Snaps?
Nothing.
Can I lose weight with this product?
Of course, it's possible if you eat no more than 10 serving sizes per day.
What’s Swedish Style Ginger Snaps?
Ingredients list: Gluten-Free Flour (Corn Flour, Soy Flour, Potato Flour, Rice Flour, Corn Starch, Potato Starch, Xanthan Gum), Organic Dehydrated Cane Juice, Canola Oil, Unsulphured Molasses, Ginger, Soy Lecithin (Used as an Emulsifier), Eggs, Baking Soda, Sea Salt, Natural Flavor.
How many sugar contains in one serving of Swedish Style Ginger Snaps?
5 cookies contains 12 grams of sugar, it’s 28% of your daily value.
What is the daily value of calories I can get from 1 serving of Swedish Style Ginger Snaps?
You can get 8% of your DV from one serving of Swedish Style Ginger Snaps.
Comments: