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6 ENGLISH MUFFINS FORK SPLIT

Breads & Buns Homestead Baking Co.Inc. Branded
228 Calories
8.8g Protein
43.9g Carbs
1.8g Fat
3.5g Fiber
Nutrition Facts
Serving Size 100 g
Calories 228
% Daily Value*
Total Fat 1.8g 2%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 491mg 21%
Total Carbohydrate 43.9g 16%
Dietary Fiber 3.5g 13%
Total Sugars 3.5g
Protein 8.8g 18%
Vitamin D 0mcg 0%
Calcium 0mg 0%
Iron 0mg 0%
Potassium 0mg 0%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Macronutrients

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Protein 8.8g 16%
Carbs 43.9g 81%
Fat 1.8g 3%

Minerals

Nutrient Amount % DV
Sodium, Na 491 MG 21%

Nutrition Highlights

  • Very low in fat (1.8g per 100g).
  • Good source of dietary fiber (3.5g per 100g).
  • Good source of Sodium, Na (21% DV).

About 6 ENGLISH MUFFINS FORK SPLIT

6 ENGLISH MUFFINS FORK SPLIT is a moderate-calorie food with 228 calories per 100-gram serving. Its primary macronutrient source is carbohydrates, providing 8.8g of protein, 43.9g of carbohydrates, and 1.8g of fat. It also contributes 3.5g of dietary fiber per serving. This food belongs to the Breads & Buns category.

Ingredients

FLOUR (UNBLEACHED, UNBROMATED), WATER, YEAST, CORN SYRUP, SALT, VEGETABLE SHORTENING (SOYBEAN OIL), CORN MEAL, CALCIUM PROPIONATE AND/OR POTASSIUM SORBATE ADDED TO RETARD SPOILAGE, YEAST NUTRIENTS (MONOCALCIUM PHOSPHATE, AMMONIUM SULFATE), BICARBONATE OF SODA.

Dietary Information

6 ENGLISH MUFFINS FORK SPLIT is considered low-fat, making it a suitable choice for various dietary plans.

Notable micronutrients in 6 ENGLISH MUFFINS FORK SPLIT include Sodium, Na (21% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.

Calorie Breakdown

At 228 calories per 100 grams, 6 ENGLISH MUFFINS FORK SPLIT gets 15% of its calories from protein, 77% from carbohydrates, and 7% from fat. This is moderately high, similar to many cooked grains and dairy products.

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