Candies, TWIZZLERS CHERRY BITES
Whole food · Sweets
Photo: Wikipedia
Twizzlers Cherry Bites are small, chewy, strawberry-red candy pieces with a distinct, mildly fruity cherry flavor and a satisfyingly soft, pliable texture. Each bite delivers a concentrated burst of sweetness with a subtle tart note, making them a playful, pocket-sized treat. Nutritionally, they are almost entirely simple carbohydrates, providing a quick source of energy with negligible fat or protein.
Calorie split: 3% protein · 92% carbs · 4% fat
↓ Full nutrition💚 Why it's loved
People love Twizzlers for their iconic, uniquely chewy texture and sweet, candy-fruit flavor that evokes a sense of nostalgia. The bite-sized format makes them perfect for sharing at movie theaters, parties, or for a quick, satisfying sweet fix without the commitment of a full-sized candy bar.
⚠️ Watch-outs & how to enjoy it better
The primary downside is the high carbohydrate content (79g per 100g) from added sugars and corn syrup, which can cause rapid blood sugar spikes, making them a poor choice for individuals managing diabetes or insulin resistance. To counteract this, practice strict portion control (stick to the serving size) and pair a few bites with a source of protein or healthy fat (like a handful of nuts) to slow sugar absorption.
Key benefits
- Quick source of energy from carbohydrates
- Fat-free and cholesterol-free snack option
- Low in sodium
- Provides a familiar, nostalgic flavor experience
- Convenient, portable, and mess-free format
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Twizzlers were first produced by The Y&S Candy Company in 1929, and the company later merged with Hershey in 1977.
Full nutrition (USDA data · scales with serving)
| Water | 15.0 g |
| Energy | 338 kcal |
| Energy | 1413 kj |
| Protein | 3.0 g |
| Total lipid (fat) | 1.7 g |
| Ash | 0.79 g |
| Carbohydrate, by difference | 79.4 g |
| Fiber, total dietary | 0.10 g |
| Calcium, Ca | 12.0 mg |
| Iron, Fe | 0.55 mg |
| Phosphorus, P | 47.0 mg |
| Potassium, K | 14.0 mg |
| Sodium, Na | 261 mg |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Vitamin A, IU | 0.00 iu |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.25 g |
| Fatty acids, total monounsaturated | 0.49 g |
| Fatty acids, total polyunsaturated | 0.04 g |
| Fatty acids, total trans | 0.54 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
Estimated from Candies, honey-combed, with peanut butter — USDA does not publish this profile for Candies.
| Tryptophan | 0.09 g |
| Threonine | 0.21 g |
| Isoleucine | 0.24 g |
| Leucine | 0.61 g |
| Lysine | 0.27 g |
| Methionine | 0.10 g |
| Cystine | 0.09 g |
| Phenylalanine | 0.47 g |
| Tyrosine | 0.33 g |
| Valine | 0.31 g |
| Arginine | 1.1 g |
| Histidine | 0.22 g |
| Alanine | 0.36 g |
| Aspartic acid | 1.2 g |
| Glutamic acid | 2.0 g |
| Glycine | 0.56 g |
| Proline | 0.55 g |
| Serine | 0.58 g |
FAQ
Are Twizzlers Cherry Bites gluten-free?
According to the manufacturer, Twizzlers Cherry Bites are made without wheat or gluten ingredients and are considered gluten-free, but they are produced in a facility that handles wheat, so there is a risk of cross-contamination.
What gives Twizzlers their chewy texture?
The signature chewy texture comes from a combination of corn syrup, flour, and the cooking process, which creates a dense, pliable candy matrix.
Do they contain any real fruit juice?
No, Twizzlers Cherry Bites derive their flavor from artificial and natural flavors, along with food coloring, not from actual cherry juice.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 3.38 kcal/g · 4% calories from protein · 0.1 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 18.64 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.