Amount of nutrients in 100 g (grams) of Sage Valley, Gluten Free Vanilla Sandwich Cookies.
| Nutrient | Amount and Unit | Percentage |
Water
|
2.06 g
|
2.06%
|
Energy (calorie)
|
499 kcal
|
|
Energy (joule)
|
2089 kJ
|
|
Protein
|
3.13 g
|
3.13%
|
Total lipid (fat)
|
22.15 g
|
22.15%
|
Ash
|
0.79 g
|
0.79%
|
Carbohydrate, by difference
|
71.88 g
|
71.88%
|
Fiber, total dietary
|
1 g
|
1%
|
Sugars, total
|
43.94 g
|
43.94%
|
Sucrose
|
42.94 g
|
42.94%
|
Glucose (dextrose)
|
0.49 g
|
0.49%
|
Fructose
|
0.51 g
|
0.51%
|
Lactose
|
0 g
|
|
Maltose
|
0 g
|
|
Galactose
|
0 g
|
|
Starch
|
28 g
|
28%
|
Calcium, Ca
|
17 mg
|
0.02%
|
Iron, Fe
|
0.45 mg
|
|
Magnesium, Mg
|
17 mg
|
0.02%
|
Phosphorus, P
|
47 mg
|
0.05%
|
Potassium, K
|
144 mg
|
0.14%
|
Sodium, Na
|
212 mg
|
0.21%
|
Zinc, Zn
|
0.29 mg
|
|
Copper, Cu
|
0.062 mg
|
|
Manganese, Mn
|
0.206 mg
|
|
Fatty acids, total saturated
|
5.918 g
|
5.92%
|
4:0 butanoic, butyric fatty acid
|
0 g
|
|
6:0 hexanoic, caproic fatty acid
|
0 g
|
|
8:0 octanoic, caprylic fatty acid
|
0 g
|
|
10:0 decanoic, capric fatty acid
|
0.002 g
|
|
12:0 dodecanoic, lauric fatty acid
|
0.02 g
|
0.02%
|
14:0 tetradecanoic, myristic, common saturated fatty acid
|
0.105 g
|
0.10%
|
15:0 monounsaturated fatty acid
|
0.008 g
|
0.01%
|
16:0 hexadecanoic, palmitic fatty acid
|
4.954 g
|
4.95%
|
17:0 heptadecanoic, margaric fatty acid
|
0.013 g
|
0.01%
|
18:0 octadecanoic, stearic fatty acid
|
0.652 g
|
0.65%
|
20:0 eicosanoic, arachidic fatty acid
|
0.099 g
|
0.10%
|
22:0 saturated fatty acid
|
0.038 g
|
0.04%
|
24:0 saturated fatty acids
|
0.027 g
|
0.03%
|
Fatty acids, total monounsaturated
|
10.249 g
|
10.25%
|
|
14:1 monounsaturated fatty acid
|
0.002 g
|
|
|
15:1 monounsaturated fatty acid
|
0 g
|
|
16:1 undifferentiated, hexadecenoic, palmitoleic
|
0.032 g
|
0.03%
|
16:1 cis monounsaturated fatty acid
|
0.032 g
|
0.03%
|
16:1 t monounsaturated fatty acid
|
0 g
|
|
|
17:1 monounsaturated fatty acid
|
0.008 g
|
0.01%
|
18:1 undifferentiated
|
10.031 g
|
10.03%
|
18:1 cis
|
10.017 g
|
10.02%
|
18:1 trans
|
0.014 g
|
0.01%
|
20:1 eicosenoic, gadoleic
|
0.155 g
|
0.16%
|
22:1 undifferentiated, docosenoic, erucic
|
0.007 g
|
0.01%
|
22:1 c saturated fatty acid
|
0.007 g
|
0.01%
|
22:1 t saturated fatty acid
|
0 g
|
|
24:1 monounsaturated fatty acids
|
0.014 g
|
0.01%
|
Fatty acids, total polyunsaturated
|
3.785 g
|
3.78%
|
|
18:2 undifferentiated
|
2.97 g
|
2.97%
|
18:2 n-6 c,c
|
2.948 g
|
2.95%
|
18:2 conjugated linoleic acid (CLAs)
|
0 g
|
|
18:2 t not further defined
|
0.022 g
|
0.02%
|
18:3 undifferentiated, octadecatrienoic, linolenic
|
0.802 g
|
0.80%
|
18:3 n-3 c,c,c (ALA)
|
0.771 g
|
0.77%
|
18:3 n-6 c,c,c
|
0.031 g
|
0.03%
|
18:3i
|
0 g
|
|
18:4 octadecatetraenoic, parinaric
|
0 g
|
|
|
20:2 n-6 c,c
|
0.006 g
|
0.01%
|
|
20:3 undifferentiated
|
0 g
|
|
20:3 n-3
|
0 g
|
|
|
20:3 n-6
|
0 g
|
|
20:4 undifferentiated, eicosatetraenoic, arachidonic
|
0.005 g
|
|
20:5 n-3 (EPA)
|
0.002 g
|
|
22:4 polyunsaturated fatty acids
|
0 g
|
|
22:5 ω-3, n-3 docosapentaenoic (DPA), clupanodonic
|
0 g
|
|
22:6 Omega−3 DHA (ω-3, n-3) docosahexaenoic
|
0 g
|
|
Fatty acids, total trans
|
0.036 g
|
0.04%
|
Fatty acids, total trans-monoenoic
|
0.014 g
|
0.01%
|
Fatty acids, total trans-polyenoic
|
0.022 g
|
0.02%
|