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Cookies, marshmallow, chocolate-coated (includes marshmallow pies) |
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Cookies, marshmallow, chocolate-coated (includes marshmallow pies) (USDA#18176) |
| Serving Size 1 oz |
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| Water 10g |
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| Calories 421 |
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| Energy 1761kj |
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| Protein 4g |
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| Total Fat 16g |
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| Ash 1g |
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| Total Carbohydrates 67g |
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| Dietary Fiber 2g |
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| Sugars 44g |
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| Calcium, Ca 46mg |
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| Iron, Fe 2mg |
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| Magnesium, Mg 36mg |
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| Phosphorus, P 97mg |
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| Potassium 182mg |
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| Sodium 168mg |
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| Zinc, Zn 0mg |
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| Copper, Cu 0mg |
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| Manganese, Mn 0mg |
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| Selenium, Se 4mcg |
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| Vitamin C, total ascorbic acid 0mg |
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| Thiamin 9mg |
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| Riboflavin 0mg |
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| Niacin 0mg |
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| Pantothenic acid 0mg |
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| Vitamin B-6 0mg |
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| Folate, total 23mcg |
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| Folic acid 20mcg |
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| Folate, food 4mcg |
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| Folate, DFE 38mcg_DFE |
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| Choline, total 13mg |
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| Vitamin B-12 0mcg |
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| Vitamin B-12, added 0mcg |
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| Vitamin A, IU 5IU |
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| Vitamin A, RAE 1mcg_RAE |
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| Retinol 1mcg |
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| Vitamin E (alpha-tocopherol) 0mg |
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| Vitamin E, added 0mg |
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| Vitamin K (phylloquinone) 7mcg |
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| Fatty acids, total saturated 4g |
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| 4:0 4g |
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| 6:0 0g |
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| 8:0 0g |
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| 10:0 0g |
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| 12:0 0g |
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| 14:0 8g |
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| 16:0 2g |
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| 18:0 2g |
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| Fatty acids, total monounsaturated 9g |
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| 16:1 undifferentiated 3g |
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| 18:1 undifferentiated 9g |
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| 20:1 0g |
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| 22:1 undifferentiated 0g |
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| Fatty acids, total polyunsaturated 1g |
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| 18:2 undifferentiated 1g |
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| 18:3 undifferentiated 9g |
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| 18:4 0g |
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| 20:4 undifferentiated 0g |
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| 20:5 n-3 0g |
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| 22:5 n-3 0g |
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| 22:6 n-3 0g |
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| Cholesterol 0mg |
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| Tryptophan 3g |
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| Threonine 0g |
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| Isoleucine 0g |
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| Leucine 0g |
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| Lysine 0g |
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| Methionine 4g |
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| Cystine 4g |
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| Phenylalanine 0g |
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| Tyrosine 8g |
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| Valine 0g |
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| Arginine 0g |
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| Histidine 5g |
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| Alanine 0g |
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| Aspartic acid 0g |
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| Glutamic acid 0g |
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| Glycine 0g |
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| Proline 0g |
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| Serine 0g |
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| Alcohol, ethyl 0g |
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| Caffeine 5mg |
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| Theobromine 159mg |
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| Carotene, beta 0mcg |
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| Carotene, alpha 0mcg |
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| Cryptoxanthin, beta 0mcg |
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| Lycopene 0mcg |
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| Lutein + zeaxanthin 3mcg |
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Tips
The following tips may assist in a more successful pie making experience or help you with some problem areas.
Dry Dough:
If the dough is dry and does not stick ... |
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Also, see How to Make:Easter Nests | Easter Candy Eggs
A well known candy that is popular at Easter is Peeps®. You will find bunnies and baby chicks in many colors ... |
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There are many creative ways in which the edges of a pie can be finished. Shown below are some common ways to trim the edge of a pie, but don't hesitate to use your ... |
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Gingerbread is fun to work with at any time of the year. It is especially popular at holiday times. Gingerbread can be cut into most any shape you can imagine. Some shapes ... |
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Rolled Sugar Cookies | Storing Cookies | Cookie Tips
There are so many delicious sweets that we can enjoy at Christmas time that it is hard to decide what we should make. ... |
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| Made from steel, plastic or wood, this utensil is designed for use in serving individual pieces of pie, quiche, tart, or any food item that is cut into wedge-shaped slices. The ... |
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| The outside covering of a pie that will serve as a wrapping to keep the ingredients contained within the dessert. A Pie Crust is made from dough that is prepared with flour, ... |
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| Small in size, this variety of winter squash is grown to make homemade pumpkin pies and a variety of foods containing the flesh of this squash. Similar in appearance to the ... |
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| A round baking dish with shallow slanted sides that are 1 to 1 1/2 inches deep. The pie plate is available in several sizes. The most common sizes being 8, 9 and 10 inch ... |
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| Soft and fluffy in texture, this candied food is made from egg whites, gelatin, and corn syrup. With a somewhat spongy texture, Marshmallow Creme is a sweet flavored, food spread ... |
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