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Butter-and-brown-sugar cookie; high in energy, added sugar, and saturated fat
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
470
KCAL / 100G
Carbs
65.2g
· 54%
Protein
5.4g
· 5%
Fat
21.8g
· 41%
Fiber
1.4g
Vitamins
B1
0.32mg · 27% DV
Biotin
6.5µg · 22% DV
B3
2.7mg · 17% DV
Folate
65µg · 16% DV
Minerals
Selenium
14.5µg · 26% DV
Sodium
310mg · 13% DV
Phosphorus
86mg · 12% DV
Iron
2mg · 11% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
12.1g
MONOUNSATURATED
5.65g
POLYUNSATURATED
2.25g
Omega 6:3 ratio 17.1:1
Above the ideal 4:1 (17.1:1).
Butter brown sugar cookies provide 470 calories per 100 g.
There are 65.2 g of carbohydrates per 100 g. This makes them a high-carbohydrate sweet snack.
They contain 5.4 g of protein per 100 g. Their protein content is lower than their carbohydrate and fat content.
Butter brown sugar cookies contain 21.8 g of fat per 100 g.
Their glycemic index is 65. This may be relevant for people monitoring the glycemic impact of foods.
They provide 1.4 g of fiber per 100 g. This is a low fiber amount.
They contain 470 calories, 65.2 g of carbs, and 21.8 g of fat per 100 g. Whether they fit depends on your portion and overall dietary goals.
Yes, they are compatible with vegetarian and flexitarian diets. They do contain dairy and eggs.
They contain gluten, eggs, and dairy. They are not suitable for people with allergies to these ingredients.
Yes, butter brown sugar cookies are classified as processed. They are a sweet food with 470 calories per 100 g.
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Nutrition data compiled from USDA FoodData Central and scientific sources.