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Twinkie Nutritional Info

February 2, 2012 by staff 

Twinkie Nutritional Info, Twinkies hit the market in 1930, Hostess notes, and have been going strong ever since. Part of the strength may come from the preservatives in the cake, enough to give them a shelf life of 26 days. Twinkies are also quite versatile, as evidenced by recipes that range from Twinkie misu to Twinkie sushi and include elaborate Twinkie wedding cakes. Gooey preservatives and potentially harmful dyes aside, they are not that bad for you, either.

Ingredients
Wheat flour is tops among the more than 37 ingredients in a Twinkie, notes the ingredient list from author Steve Ettlinger’s book “Twinkies, Deconstructed” and posted on Today MSNBC. Next up is folic acid, followed by niacin, thiamine mononitrate, riboflavin and iron. Sugar weighs in at number seven, then comes water, two types of corn syrup, vegetable and animal shortening, whole eggs, dextrose, modified corn starch and corn flour. The rest of the ingredients include some natural stuff, like salt and cornstarch, as well as a number of chemicals for color and preservation purposes.

Calories and Fat
A single Twinkie weighs in with 150 calories, with about one-third of those calories from fat, its nutrition label on Diet Facts says. The 45 fat calories come from the snack’s 5 g of fat, 2 g of which are saturated fat. This takes care of 10 percent of your daily recommended dose of saturated fat and 8 percent of your overall fat intake for the day.

Other Nutrition Info
More than half the Twinkies’ calories, or 67 percent, come from carbohydrates and about 3 percent come from protein, the label notes. The snack’s 25 g of carbohydrates fulfills 8 percent of the daily recommended dose and consists of 14 g of sugar. The 1 g of protein fills 2 percent of your daily recommended dose. The cake also contains 4 percent of your recommended daily iron intake.

Creamy Filling
The Twinkie’s white, creamy filling stays so white and creamy mainly due to cellulose gum, an online “Discover Magazine” article explains. The substance, common in pastry items, keeps the filling moist, slippery and gooey. Cellulose gum creates creaminess without using fat-filled cream, keeping the cake’s overall calorie count lower than it would be with more natural ingredients. Cellulose gum has absolutely no calories because you never digest it. It instead helps your tongue hold the creamy flavor.

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