Cookie Dough is manufactured by Food Town Stores Inc. with a suggested serving size of 2 COOKIES (38 g) and 170 calories per serving. The nutritional value of a suggested serving of cookie dough includes 5 mg of cholesterol, 0 mg of sodium, 24 grams of carbohydrates, 1 grams of dietary fiber, 15 grams of sugar and 1 grams of proteins.
The product's manufacturer code is UPC: 035826081506.
This product is high in sugars.
Calories from fat: a total of 42.35% of the calories in the suggested servig of this product come from fat.
Sugars 23% of DV
A serving of 2 COOKIES (38 g) of cookie dough has 23% of the recommended daily intake of sugars.
Enriched Bleached Flour [wheat Flour
Thiamin Mononitrate (vitamin B1)
Riboflavin (vitamin B2)
Chocolate Chips [sugar
Vanillin (artificial Flavor)]
Vegetable Oil [(palm
Soybean And/or Cottonseed Oils)
Citric Acid (preservative)]
Eggs Contains 2% Or Less Of Each Of The Following: Skim Milk
How long would it take to burn off Food Town Stores Inc. Cookie Dough with 170 calories? A brisk walk for 37 minutes, jogging for 17 minutes, or hiking for 28 minutes will help your burn off the calories in cookie dough.
Burn off time varies based on your weight, physical activity and exercise intensity. The following physical activity table contains an estimated burn off time for a person weighting 154 lbs.
Burn Off Time
Bicycling - 10 mph or less
Walking - 3.5 mph
Weight Training - light workout
Bicycling - 10 mph or more
Running - 5 mph
Walking - 4.5 mph
Weight Training - vigorous workout
Percent daily values are based on a 2,000 calorie reference diet. Factors like age, gender and level of physical activity may affect your daily required values.
The editorial opinions regarding food value or quality in this website are given without warranty, and are not intended to replace medical advice or a nutritionist guidance.
A healthy eating pattern that accounts for all foods and beverages within an appropriate calorie level could help achieve and maintain a healthy weight and reduce the risk of chronic disease. Healthy eating habits include the following:
Vegetables from all subgroups, including dark, green, red and orange vegetables and also beans and peas
A variety of whole fruits
Grains with at least half of which are whole grains
Low or fat free dairy products, including milk, yogurt, cheese and/or fortified soy beverages
Protein foods, including seafood, lean meats and poultry, eggs and nuts
Oils with limited amounts of saturated fats and trans fats, added sugars, and sodium