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ACH FOOD COMPANIES, KARO, CORN SYRUP, LIGHT, 1GAL
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Your nutrition snapshot
Buy on AmazonMacronutrient proportions by weight
Values for 100 g. Change the serving to recalculate.
* 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.
Vitamins
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0 MG | 0% | |
| Riboflavin | 0 MG | 0% | |
| Pantothenic acid | 0 MG | 0% | |
| Vitamin B-6 | 0 MG | 0% | |
| Folate, total | 0 UG | 0% | |
| Vitamin B-12 | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 0 MG | 0% | |
| Iron, Fe | 0 MG | 0% | |
| Magnesium, Mg | 0 MG | 0% | |
| Phosphorus, P | 0 MG | 0% | |
| Potassium, K | 0 MG | 0% | |
| Sodium, Na | 75 MG | 3% | |
| Zinc, Zn | 0 MG | 0% | |
| Copper, Cu | 0 MG | 0% | |
| Manganese, Mn | 0 MG | 0% |
Nutrition Highlights
- Very low in fat (0g per 100g).
About KARO, CORN SYRUP, LIGHT, 1GAL
Karo Light Corn Syrup is corn syrup with salt and vanilla extract added. The ingredient list is short but the product is essentially pure sugar - glucose chains with virtually no other nutritional contribution. No protein, no fat, no fiber. It functions primarily as a baking ingredient, adding sweetness and moisture retention to pies, candies, frostings, and baked goods without crystallizing the way table sugar can. The vanilla extract adds a faint background warmth. Not something consumed on its own, but a workhorse in pastry and confectionery applications.
Ingredients
Corn syrup, salt, vanilla extract (vanilla beans, water, ethyl alcohol)
Dietary Information
KARO, CORN SYRUP, LIGHT, 1GAL is considered low-fat, making it a suitable choice for various dietary plans.
Calorie Breakdown
At 293 calories per 100 grams, KARO, CORN SYRUP, LIGHT, 1GAL gets 0% of its calories from protein, 100% from carbohydrates, and 0% from fat. This is moderately high, similar to many cooked grains and dairy products.
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