FORK SPLIT MUFFINS
* 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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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0 MG | 0% | |
| Riboflavin | 0.3 MG | 21% | |
| Niacin | 3.2 MG | 20% | |
| Folate, total | 65 UG | 16% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 129 MG | 10% | |
| Iron, Fe | 2.3 MG | 13% | |
| Sodium, Na | 323 MG | 14% |
Nutrition Highlights
- Very low in fat (2.4g per 100g).
- Good source of dietary fiber (3.2g per 100g).
- Good source of Riboflavin (21% DV).
- Good source of Niacin (20% DV).
About FORK SPLIT MUFFINS
FORK SPLIT MUFFINS is a moderate-calorie food with 226 calories per 100-gram serving. Its primary macronutrient source is carbohydrates, providing 6.5g of protein, 50g of carbohydrates, and 2.4g of fat. It also contributes 3.2g of dietary fiber per serving. This food belongs to the Breads & Buns category.
Ingredients
ENRICHED WHEAT FLOUR (BLEACHED WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, FERROUS SULFATE, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, RAISINS, YEAST, SUGAR, CONTAINS 2% OR LESS OF THE FOLLOWING: CINNAMON, SOYBEAN OIL, DEGERMINATED YELLOW CORN MEAL AND CORN FLOUR, SALT, PRESERVATIVES (CALCIUM PROPIONATE, POTASSIUM SORBATE), ENRICHED FARINA (WHEAT FARINA, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), MONOGLYCERIDES, GUAR GUM, DOUGH CONDITIONERS (SODIUM STEAROYL LACTYLATE, ENZYMES), DAIRY WHEY, NONFAT MILK, CITRIC ACID.
Dietary Information
FORK SPLIT MUFFINS is considered low-fat, making it a suitable choice for various dietary plans.
Notable micronutrients in FORK SPLIT MUFFINS include Riboflavin (21% DV) , and Niacin (20% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.
Calorie Breakdown
At 226 calories per 100 grams, FORK SPLIT MUFFINS gets 11% of its calories from protein, 88% from carbohydrates, and 10% from fat. This is moderately high, similar to many cooked grains and dairy products.
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