Log This Food In Prospre
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Log This Food In Prospre
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Maplehurst Bakeries, LLC
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Nutrition Facts
Serving Size
124 grm (124g)
Amount per serving
Calories
510
% Daily Value *
Total Fat 28g
36%
Saturated Fat 12g
60%
Trans Fat 0g
Cholesterol 15mg
5%
Sodium 370mg
16%
Total Carbohydrate 60g
22%
Dietary Fiber 3g
11%
Total Sugars 42g
Protein 5g
Vitamin D
Calcium 60mg
5%
Iron 3mg
15%
Potassium
*
The % Daily Value (DV) 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.
Using default Daily Values from FDA.
INGREDIENTS: SUGAR, WATER, PALM OIL, BLEACHED WHEAT FLOUR, COCOA PROCESSED WITH ALKALI, SOYBEAN OIL, ALMOND PASTE, CONTAINS LESS THAN 2% OF EACH OF THE FOLLOWING: ENRICHED FLOUR BLEACHED (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), EGG WHITES, FOOD STARCH-MODIFIED, NONFAT MILK, CHOCOLATE LIQUOR, RASPBERRY PUREE, DEXTROSE, PROPYLENE GLYCOL MONO- & DIESTERS OF FATS & FATTY ACIDS, MONO- & DIGLYCERIDES, EGG YOLKS, SALT, BAKING SODA, SODIUM ALUMINUM PHOSPHATE, NATURAL & ARTIFICIAL FLAVORS, PRESERVATIVES (CITRIC ACID, PROPYL PARABEN, METHYL PARABEN, SODIUM BENZOATE, POTASSIUM SORBATE, SODIUM PROPIONATE), MOLASSES, CORN STARCH, XANTHAN GUM, CELLULOSE GUM, SORBITAN MONOSTEARATE, POLYSORBATE 60, SOY LECITHIN, MONOCALCIUM PHOSPHATE, DEXTRIN, PROPYLENE GLYCOL, ALGIN, SODIUM CARBOXYMETHYLCELLULOSE, CARRAGEENAN, ARTIFICIAL COLOR (RED 40, YELLOW 5, BLUE 1, RED 3, YELLOW 6), SODIUM ALGINATE.
‡ - As defined by Health Canada guidelines.
Nutrition Facts Source: USDA
Summary:
Recommended Protein Powder
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Essential amino acids are critical for building protein. For more information, see the Wikipedia page about them.
100g of Three Layer Authentic Italian Almond Rainbow Cake contains 4g of protein, which is about the same as 0.7 eggs, 0.1 chicken breasts, or 0.3 cups (78g) of black beans.
* Other includes oligosaccharides and other polysaccharides.
Estimated Net Carbs:
High in Saturated Fat.
Zero Trans Fat.
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