Caramel French Toast 1 Recipe
Caramel French Toast 1 has a high-calorie, high-carb, high-fat and average-protein content. It is a good source of Riboflavin.
The food contains 54g of carbs. The carbohydrate profile of the the food reveals it is average in complex carbs and average in Simple carbs. Carbs are our primary source of energy but its source should be chosen with utmost care. Complex carbs are a more desirable addition to your diet, where as simple carbs should be consumed in moderation as it is very easily broken down, assimilated and absorbed in the body. Its average sugar content puts it in the bottom 20 percentile. This is a good thing for people watching their sugar intake. With 10 gms of protein, it is average in protein content, which is an important macronutrient that helps with tissue repair, provides energy and improves immunity.
On top of that, the high fat content of this product makes it unsuitable to be eaten when trying to lose weight. It's average MUFA and low PUFA. In terms of Polyunsaturated Fat content it is ranked in the bottom 20% of all food items. It is also ranked in the bottom 20 percentile in terms of its Monounsaturated Fat content, which are considered among "good fats".
While Sodium is an essential nutrient, excess quantities can cause several disorders like fluid retention, hypertension. Since it has an average density of Sodium, it is suitable if you are aiming for a healthy, low-sodium diet. Besides other nutrients, it is average in Magnesium, which is an essential micronutrient needed to keep muscle and nerve functioning normal and heart beat rhythmic. It also helps to support a healthy immune system, and keeps bones strong. It is also a high source of Selenium, which is an important antioxidant especially in combination with vitamin E.
It belongs to French cuisine.
Our comprehensive nutrition ranking methodology, which inspects every nutrition element that this food is composed of, comes up with a nutrition ranking of 11, for Caramel French Toast 1, and we advise that this food sparingly.
Calorie Breakdown
| Calories from Protein | 9% | |
| Calories from Fat | 43% | |
| Calories from Carbs | 48% |
Why this is good for you
- High in Riboflavin
Why this is bad for you
- Very high in Cholesterol
- Very high in Saturated Fat
Vitamin Analysis
| Name | Amount | %DV | Rank | Interpretation |
|---|---|---|---|---|
| Vitamin A | 915 IU | 18.3% | ||
| Vitamin C | 0.66 mg | 1.1% | ||
| Vitamin D | 61.6 IU | 15.4% | ||
| Vitamin E | 0.84 mg | 2.8% | ||
| Thiamin | 0.06 mg | 3.8% | ||
| Riboflavin | 0.35 mg | 20.6% | ||
| Niacin | 0.14 mg | 0.7% | ||
| Vitamin B6 | 0.11 mg | 5.3% | ||
| Folate | 27.6 mcg | 6.9% | ||
| Vitamin B12 | 0.76 mcg | 12.7% | ||
| Pantothenic Acid | 0.89 mg | 8.9% |
Mineral Analysis
| Name | Amount | %DV | Rank | Interpretation |
|---|---|---|---|---|
| Calcium | 138 mg | 13.8% | ||
| Iron | 1.5 mg | 8.5% | ||
| Magnesium | 22.8 mg | 5.7% | ||
| Phosphorus | 164 mg | 16.4% | ||
| Potassium | 294.8 mg | 8.4% | ||
| Sodium | 417.6 mg | 17.4% | ||
| Zinc | 0.89 mg | 5.9% | ||
| Copper | 0.12 mg | 6.2% | ||
| Manganese | 0.17 mg | 8.4% | ||
| Selenium | 17.4 mcg | 24.8% |
Carbohydrate Analysis
| Name | Amount | %DV | Rank | Interpretation |
|---|---|---|---|---|
| Total Carbohydrate | 54 g | 18% | ||
| Dietary Fiber | 0.9 g | 3.6% | ||
| Sugars | 6.8 g |
Protein Analysis
| Name | Amount | %DV | Rank | Interpretation |
|---|---|---|---|---|
| Protein | 10 g | 20% |
Fat Analysis
| Name | Amount | %DV | Rank | Interpretation |
|---|---|---|---|---|
| Total Fat | 21.3 g | 32.8% | ||
| Saturated Fat | 11.3 g | 56.5% | ||
| Monounsaturated Fat | 5.9 g | |||
| Polyunsaturated Fat | 1.3 g |
Popular Questions Asked
Nutrition Facts
Serving size
Amount Per Serving
Calories 480 Calories from Fat 0
% Daily Value *
Total Fat 21.3 g 32.8%
Saturated Fat 11.3 g 56.5%
Trans Fat
Cholesterol 254.4 mg 84.8%
Sodium 417.6 mg 17.4%
Total Carbohydrates 54 g 18%
Dietary Fiber 0.9 g3.6%
Sugars 6.8 g
Protein 10 g 20%
Vitamin A 18.3% Vitamin C 1.1%
Calcium 13.8% Iron 8.5%
*Based on a 2000 Calorie diet
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