Calories in Pepperidge Farm, Goldfish, Baked Snack Crackers, Parmesan
Generic food Cooked Bread and Baked Goods
Pepperidge Farm, Goldfish, Baked Snack Crackers, Parmesan contains 459 kcal per 100 g. A typical serving of 10 goldfish (5.3 g) provides about 24 kcal.
Roughly 56% of its calories come from carbohydrates, with 34% from fat and 10% from protein (estimated with general energy factors).
That is more energy than the typical item in baked products on FoodFactly, where the median is 365 kcal per 100 g across 522 foods.
100 g provides 70% of the Daily Value for Thiamin (B1), 37% of the Daily Value for Niacin (B3) and 36% of the Daily Value for Riboflavin (B2).
The data comes from USDA FoodData Central: SR Legacy, where most core values were measured by laboratory analysis.
Nutrition facts
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories C | 459 kcal | |
| Total fat M | 17.3 g | 22% |
| Saturated fat C | 2.6 g | 13% |
| Trans fat C | 0.084 g | |
| Sodium M | 1,187 mg | 52% |
| Total carbohydrates C | 64.7 g | 24% |
| Dietary fiber M | 3.5 g | 13% |
| Total sugars M | 0.83 g | |
| Protein M | 11.2 g | 22% |
| Thiamin (B1) M | 0.84 mg | 70% |
| Riboflavin (B2) M | 0.46 mg | 36% |
| Niacin (B3) M | 5.9 mg | 37% |
| Pantothenic acid (B5) M | 0.58 mg | 12% |
| Vitamin B6 M | 0.08 mg | 5% |
| Calcium M | 101 mg | 8% |
| Iron M | 4.5 mg | 25% |
| Magnesium M | 24 mg | 6% |
| Phosphorus M | 204 mg | 16% |
| Potassium M | 168 mg | 4% |
| Zinc M | 1.3 mg | 12% |
| Copper M | 0.14 mg | 15% |
| Manganese M | 0.56 mg | 24% |
% DV: percent of the FDA Daily Value for adults (reference amounts). Letters show how each value was obtained: M measured, C calculated, L label, Z assumed zero, I imputed. Vitamins and minerals not listed were not reported by the source.
Nutritional breakdown
- Protein 10%
- Carbohydrates 56%
- Fat 34%
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Vitamins and minerals, % Daily Value per 100 g
Nutritional insights
- Protein11.2 gin the top quarter of baked products (median 6.7 g)
- Fiber3.5 gabove the median for baked products (median 2.4 g)
- Sugars0.83 gin the lowest quarter of baked products (median 9.5 g)
- Fat17.3 gabove the median for baked products (median 11 g)
- Sodium1,187 mgin the top quarter of baked products (median 433 mg)
- Protein per 100 kcal2.4 gprotein density, useful for comparing foods with different calorie levels
- Water3.3 gwater per 100 g, which largely explains differences between raw, cooked and dried forms
Full nutrient profile
Fats and cholesterol (2)
| Monounsaturated fat C | 9.2 g |
|---|---|
| Polyunsaturated fat C | 3.4 g |
Sugars and starch (6)
| Sucrose M | 0 g |
|---|---|
| Glucose M | 0.24 g |
| Fructose M | 0 g |
| Lactose M | 0 g |
| Maltose M | 0.59 g |
| Galactose M | 0 g |
Individual fatty acids (47)
| EPA (omega-3, 20:5 n-3) M | 0 g |
|---|---|
| DHA (omega-3, 22:6 n-3) M | 0 g |
| ALA (omega-3, 18:3 n-3) M | 0.36 g |
| Linoleic acid (omega-6, 18:2) ? | 3 g |
| SFA 4:0 M | 0.05 g |
| SFA 6:0 M | 0.041 g |
| SFA 8:0 M | 0.025 g |
| SFA 10:0 M | 0.067 g |
| SFA 12:0 M | 0.078 g |
| SFA 14:0 M | 0.26 g |
| SFA 16:0 M | 1.4 g |
| SFA 18:0 M | 0.52 g |
| SFA 20:0 M | 0.086 g |
| MUFA 18:1 ? | 8.9 g |
| PUFA 18:3 ? | 0.38 g |
| PUFA 20:4 M | 0.004 g |
| SFA 22:0 M | 0.04 g |
| MUFA 14:1 M | 0.026 g |
| MUFA 16:1 ? | 0.094 g |
| PUFA 18:4 M | 0 g |
| MUFA 20:1 M | 0.16 g |
| MUFA 22:1 ? | 0.005 g |
| PUFA 22:5 n-3 (DPA) M | 0.003 g |
| SFA 15:0 M | 0.028 g |
| SFA 17:0 M | 0.022 g |
| SFA 24:0 M | 0.026 g |
| TFA 16:1 t M | 0.008 g |
| TFA 18:1 t M | 0.053 g |
| TFA 22:1 t M | 0 g |
| TFA 18:2 t not further defined M | 0.023 g |
| PUFA 18:2 CLAs M | 0.017 g |
| MUFA 24:1 c M | 0.019 g |
| PUFA 20:2 n-6 c,c M | 0.009 g |
| MUFA 16:1 c M | 0.086 g |
| MUFA 18:1 c M | 8.9 g |
| PUFA 18:2 n-6 c,c M | 3 g |
| MUFA 22:1 c M | 0.005 g |
| PUFA 18:3 n-6 c,c,c M | 0.014 g |
| MUFA 17:1 M | 0.012 g |
| PUFA 20:3 ? | 0.002 g |
| Fatty acids, total trans-monoenoic C | 0.061 g |
| Fatty acids, total trans-polyenoic C | 0.023 g |
| MUFA 15:1 M | 0 g |
| PUFA 20:3 n-3 M | 0 g |
| PUFA 20:3 n-6 M | 0.002 g |
| PUFA 18:3i M | 0 g |
| PUFA 22:4 M | 0 g |
Other components (3)
| Water M | 3.3 g |
|---|---|
| Ash M | 3.5 g |
| Energy C | 1,921 kJ |
Other forms of Pepperidge Farm
Raw, cooked, dried and processed versions are separate records with their own measured values.
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Pepperidge Farm, Goldfish, Baked Snack Crackers, Original Cooked | 467 | 9.4 g | 65.8 g | 18.4 g |
| Pepperidge Farm, Goldfish, Baked Snack Crackers, Pizza Cooked | 469 | 9.7 g | 65.1 g | 18.9 g |
| Pepperidge Farm, Goldfish, Baked Snack Crackers, Cheddar Cooked | 457 | 11.7 g | 66.2 g | 16.1 g |
| Pepperidge Farm, Goldfish, Baked Snack Crackers, Explosive Pizza Cooked | 458 | 9.6 g | 67.2 g | 16.8 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Foods with a similar nutritional profile
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Cookies, oatmeal, refrigerated dough, baked Cooked | 471 | 6 g | 65.7 g | 21 g |
| Van's, The Perfect 10, Crispy Six Whole Grain + Four Seed Baked Crackers, Gluten Free Cooked | 471 | 7.6 g | 67.6 g | 18.9 g |
| Taco shells, baked Cooked | 476 | 6.4 g | 63.5 g | 21.8 g |
| Cookies, chocolate chip, refrigerated dough, baked Cooked | 492 | 4.9 g | 68.2 g | 22.6 g |
| Taco shells, baked, without added salt Cooked | 468 | 7.2 g | 62.4 g | 22.6 g |
| Bread, cheese, toasted Cooked | 448 | 11.4 g | 49.3 g | 22.9 g |
| Crackers, flavored, fish-shaped | 463 | 10.2 g | 65.7 g | 17.7 g |
| Croutons, seasoned | 465 | 10.8 g | 63.5 g | 18.3 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Source of the nutrition information
- USDA FoodData Central: SR Legacy, record 167595. License: CC0 1.0 (U.S. public domain). Source record dated April 1, 2019. Imported November 6, 2026.
Last updated: . Data quality score: 100/100 (how it is calculated).
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.