French Vanilla Coffee Creamer
Calories from fat: 15 (2% DV)
Statistics:
-
- Health Value:
1.5 / 5
- - Comments: 0
- - Views: 352
- - Calories: 35
- - Calories from fat: 15 cal
- - Protein: 0g
Nutrition Facts
One Serving size: 1 tbsp (15ml)
Nutrition |
per serving |
DV |
Protein
|
0g |
0% |
Calories
|
35 cal |
2% |
Calories from Fat
|
15 cal |
2% |
Total Fat
|
1.5g |
2% |
Saturated Fat
(good)
|
0g |
0% |
Trans Fat
|
0g |
0% |
Total Carbohydrate
|
5g |
2% |
Sodium
(good)
|
0.03g |
1% |
Cholesterol
(good)
|
0g |
0% |
Dietary Fiber
|
0g |
0% |
Sugars
|
5g |
12% |
Added Sugars
(bad)
|
5g |
21% |
Vitamin A
|
0IU |
0% |
Vitamin C
|
0g |
0% |
Iron
|
0g |
0% |
Calcium
|
0g |
0% |
Top 10 diets with French Vanilla Coffee
Ingredients
Water, sugar, partially hydrogenated soybean oil, and less than 2% sodium caseinate (a milk derivative), dipotassium phosphate, disodium phosphate , mono- and diglycerides, natural and artificial flavors, cellulose gel, cellulose gum, color added, carrageenan.
F. A. Q.
What's bad in French Vanilla Coffee Creamer?
Nothing.
Can I lose weight with French Vanilla Coffee Creamer?
Yes, you can if you eat no more than twenty serving sizes.
What is one serving size of French Vanilla Coffee Creamer?
Serving size of French Vanilla Coffee Creamer is one tbsp (fifteen ml).
What’s this product?
Ingredients: water, sugar, partially hydrogenated soybean oil, and less than 2% sodium caseinate (a milk derivative), dipotassium phosphate, disodium phosphate , mono- and diglycerides, natural and artificial flavors, cellulose gel, cellulose gum, color added, carrageenan.
What good ingredients are in French Vanilla Coffee Creamer?
French Vanilla Coffee Creamer ingredients: saturated fat, cholesterol, sodium.
How many sugar contains in one serving of French Vanilla Coffee Creamer?
1 tbsp (15ml) contains 5 grams of sugar, it’s 12% of your daily value.
What is the daily value of calories I can get from 1 serving of French Vanilla Coffee Creamer?
You can get 2% of your DV from one serving of French Vanilla Coffee Creamer.
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