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Nabisco Biscuit — BIRTHDAY CAKE CREME CHOCOLATE SANDWICH COOKIES, BIRTHDAY CAKE CREME CHOCOLATE

Cookies & Biscuits Nabisco Biscuit Company Branded
483 Calories
3.5g Protein
72.4g Carbs
24.1g Fat
3.4g Fiber
Nutrition Facts
Serving Size 100 g
Calories 483
% Daily Value*
Total Fat 24.1g 31%
Saturated Fat 6.9g 35%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 293mg 13%
Total Carbohydrate 72.4g 26%
Dietary Fiber 3.4g 12%
Total Sugars 44.8g
Protein 3.5g 7%
Vitamin D 0mcg 0%
Calcium 34mg 3%
Iron 3.1mg 17%
Potassium 103mg 2%

* 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 3.5g 3%
Carbs 72.4g 72%
Fat 24.1g 25%

Minerals

Nutrient Amount % DV
Calcium, Ca 34 MG 3%
Iron, Fe 3.1 MG 17%
Potassium, K 103 MG 2%
Sodium, Na 293 MG 13%

Nutrition Highlights

  • Good source of dietary fiber (3.4g per 100g).

About BIRTHDAY CAKE CREME CHOCOLATE SANDWICH COOKIES, BIRTHDAY CAKE CREME CHOCOLATE

BIRTHDAY CAKE CREME CHOCOLATE SANDWICH COOKIES, BIRTHDAY CAKE CREME CHOCOLATE is a high-calorie food with 483 calories per 100-gram serving. Its primary macronutrient source is carbohydrates, providing 3.5g of protein, 72.4g of carbohydrates, and 24.1g of fat. It also contributes 3.4g of dietary fiber per serving. This food belongs to the Cookies & Biscuits category.

Ingredients

SUGAR, UNBLEACHED ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE {VITAMIN B1}, RIBOFLAVIN {VITAMIN B2}, FOLIC ACID), PALM AND/OR CANOLA OIL, COCOA (PROCESSED WITH ALKAL), HIGH FRUCTOSE CORN SYRUP, LEAVENING (BAKING SODA AND/OR CALCIUM PHOSPHATE), SALT, SOY LECITHIN, ARTIFICIAL FLAVOR, CHOCOLATE, NATURAL FLAVOR, YELLOW 5, BLUE 1, RED 40, RED 3.

Calorie Breakdown

At 483 calories per 100 grams, BIRTHDAY CAKE CREME CHOCOLATE SANDWICH COOKIES, BIRTHDAY CAKE CREME CHOCOLATE gets 3% of its calories from protein, 60% from carbohydrates, and 45% from fat. This is energy-dense, similar to nuts, oils, and concentrated foods.

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