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GINGER SNAPS

Cookies & Biscuits Wal-Mart Stores, Inc. Branded
438 Calories
6.3g Protein
75g Carbs
12.5g Fat
3.1g Fiber
Nutrition Facts
Serving Size 100 g
Calories 438
% Daily Value*
Total Fat 12.5g 16%
Saturated Fat 1.6g 8%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 391mg 17%
Total Carbohydrate 75g 27%
Dietary Fiber 3.1g 11%
Total Sugars 34.4g
Protein 6.3g 13%
Vitamin D 0mcg 0%
Calcium 125mg 10%
Iron 5.6mg 31%
Potassium 312mg 7%

* 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 6.3g 7%
Carbs 75g 80%
Fat 12.5g 13%

Vitamins

Nutrient Amount % DV
Vitamin C, total ascorbic acid 0 MG 0%

Minerals

Nutrient Amount % DV
Calcium, Ca 125 MG 10%
Iron, Fe 5.6 MG 31%
Potassium, K 312 MG 7%
Sodium, Na 391 MG 17%

Nutrition Highlights

  • Good source of dietary fiber (3.1g per 100g).
  • Good source of Iron, Fe (31% DV).

About GINGER SNAPS

GINGER SNAPS is a high-calorie food with 438 calories per 100-gram serving. Its primary macronutrient source is carbohydrates, providing 6.3g of protein, 75g of carbohydrates, and 12.5g of fat. It also contributes 3.1g of dietary fiber per serving. This food belongs to the Cookies & Biscuits category.

Ingredients

ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, VEGETABLE OIL (CONTAINS ONE OR MORE OF THE FOLLOWING: CANOLA OIL, CORN OIL, PALM OIL, SOYBEAN OIL), MOLASSES, GINGER, LEAVENING (SODIUM BICARBONATE, MONOCALCIUM PHOSPHATE, AMMONIUM BICARBONATE), SALT, SOY LECITHIN (EMULSIFIER), CARAMEL COLOR.

Dietary Information

Notable micronutrients in GINGER SNAPS include Iron, Fe (31% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.

Calorie Breakdown

At 438 calories per 100 grams, GINGER SNAPS gets 6% of its calories from protein, 68% from carbohydrates, and 26% from fat. This is energy-dense, similar to nuts, oils, and concentrated foods.

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