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| Amount Per 64 oz | |||
| Calories | 90 Kcal (377 kJ) | ||
| Calories from fat | 22.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.5g | 4% | |
|---|---|---|---|
| Sodium | 150mg | 6% | |
| Total Carbs | 16g | 5% | |
| Sugars | 15g | 60% | |
| Dietary Fiber | 1g | 4% | |
| Protein | 1g | 2% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 0.3mg | 2% | |
| Calcium | 300mg | 30% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Ingredients And Nutrition Overview
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WeightWatchers Points: 1.8, PointsPlus: 2, SmartPoints: 4
WeightWatchers Points are estimated by carbohydrates, fats, protein and fiber in product. They are not an affirmation of better quality or nutritional value of the product or its manufacturer. Only way to count for dieters. Less points are better.
Read more at Weight watchers diet review -
For dieters: FoodPoints value is 1
* FoodPoints are calculated by Fooducate based on fats, carbs, fiber, and protein. They are not an endorsement or approval of the product or its manufacturer. The fewer points - the better.
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RECIPE: DIY Nut & Seed Milk
Nut milks are a great alternative to dairy milk, but can get a bit expensive. Making your own nut milk is quick and easy. Here are some reasons why you should give it a try: 1. You can make any kind of milk you want. Use almonds, cashews, walnuts, flax seeds, sunflower seeds or any combination. 2. You can customize the sweetness and flavors. Add vanilla, agave, or brown rice syrup if you'd like or leave it unsweetened. 3. It's economically and eco friendly. Buy nuts and seeds in bulk and save money & packaging. ALMOND MILK RECIPE: 1. Soak 1 cup of almonds for at least 6 hours or overnight. 2. Drain almonds and add to blender with 4 cups of water. 3. Blend almonds and water on high speed about 30 seconds, or until very well mixed. 4. Pour almond milk mixture into a very fine mesh strainer and allow to drain. Stir the mixture in the strainer to help the liquid come through.
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A top product in its category
This product is in the top 10% of the products in its category
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Natural flavors added. Learn why
Companies add flavorings to make products taste better. They are created in a lab and the formulations are guarded as trade secrets. Flavorings can compensate for flavor loss during processing, substitute for ingredients, lower production costs and increase shelf stability. Natural flavorings are more expensive to source than artificial flavors, but tend to be better received by consumers. People sensitive to MSG, vegans, vegetarians and those with allergies should pay special attention to the phrase "natural flavorings" since glutamates, animal products or allergens may be the source of natural flavors. You can always contact the manufacturer for more information.
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"Natural" is an unregulated term!
One in four new products launched in 2010 had a label claiming it was “Natural”. But did you know that there is no regulatory definition for “Natural” foods? While there are strict standards for Organic labeling, it’s pretty much a wild west when it comes to the use of the word Natural. Hence you can find chips made from “all natural potatoes”. Has anyone ever seen an artificial potato?
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Learn about Xanthan Gum, found here
Xanthan gum is an emulsifier. It helps ingredients blend more effectively and stay blended while waiting on a shelf. For example – water and oil mixtures, as well as bits of spice in a salad dressing. Xanthan Gum is made by fermenting corn sugar with a bacteria, Xanthomonas campestris. It’s the same bacteria that creates black spots on broccoli and cauliflower. The result is a slimy goo that is then dried up and ground into a fine white powder.
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Learn about Vitamin D, Milk and You
Vitamin D is an important vitamin - it helps us live longer, improves bone health and increases immunity. And it's easy to get - it comes straight from the sun! But the truth is that many people have a hard time getting enough. Vitamin D is not found naturally in many foods. That's why it's supplemented in milk. Fat helps in the absorption of D - keep this in mind if you drink nonfat milk. But is milk a good source of Vitamin D? Not exactly . . . Many studies have found milk contains less Vitamin D than it purports. And you've only got around 20-25% of Vitamin D in fortified milk - you shouldn't drink 4 glasses of a milk a day. If you're having a tough time getting enough D, don't rely solely on milk. Try and include D-rich foods in your diet, or consult with a health professional about taking supplements. You should never self-prescribe D supplements - get your levels tested first because Vitamin D can be toxic. New guidelines released in 2011 recommend 600 IU a day of Vitamin D, with the average requirement of 400 IU. See the link for a detailed chart on calcium and Vitamin D recommendations.
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Dipotassium Phosphate used here
Dipotassium phosphate is a chemical relative of phosphoric acid. The FDA says it's safe and there's no real reason to avoid it as far as we see. That said, there's no real reason to consume it if you don't have to. It's used to stabilize liquids like non-dairy creamers. If dairy is not an option for you, this is one of the least harmful additives. However, we recommend skipping the fancy creamers and adding plain or flavored "milk" of your choosing (dairy milk, coconut, almond, hemp, etc.) to your coffee. It's more economical and in most cases, less processed.
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% RDI of Main Nutrition Facts
5%
of RDI* (90 calories) 240 g
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Cal: 4.5 %
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Fat: 3.8 %
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Carb: 5.3 %
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Prot: 2 %
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0%25%75%RDI norm*
Calories Breakdown
- Carbs (67.4%)
- Fat (28.4%)
- Protein (4.2%)
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