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Milk, filled, fluid, with blend of hydrogenated vegetable oils

63 calories in 100 g

Calories in Milk, filled, fluid, with blend of hydrogenated vegetable oils
Milk, filled, fluid, with blend of hydrogenated vegetable oils Suggest a better name
63 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
0.63 calories / gram
2 Weight Watchers points
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Calorie Sources:48% fats; 29% carbohydrates; 23% proteins
Fats:3.46 g (30 calories, 3% by weight)
Carbohydrates:4.74 g (18 calories, 5% by weight)
Proteins:3.33 g (14 calories, 3% by weight)
Alcohol:~
Water:87.67 g (88% by weight)
Fat Composition:54% monounsaturated; 23% saturated; 23% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:2 mg
Caffeine:~
Serving Sizes: 100 g
1 cup
1 quart
Food Group:Dairy and Egg Products
USDA #:1059
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Vitamin A:7 IU
Retinol:2 mcg
Retinol Activity Equivalent:2 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:30 mcg
Vitamin B-2:120 mcg
Vitamin B-3:80 mcg
Vitamin B-5:300 mcg
Vitamin B-6:40 mcg
Vitamin B-9:5 mcg
Food folate:5 mcg
Dietary Folate Equivalent:5 mcg
Folic acid:~
Vitamin B-12:0.34 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:900 mcg
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:~
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):0.13 g
Copper (Cu):10 mcg
Fluoride (F):~
Iron (Fe):50 mcg
Magnesium (Mg):13 mg
Manganese (Mn):2 mcg
Phosphorus (P):97 mg
Potassium (K):0.14 g
Selenium (Se):2 mcg
Sodium (Na):57 mg
Zinc (Zn):360 mcg
Cholesterol:2 mg
Phytosterols:6 mg
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:4.74 g
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:3.33 g
Essential amino acids
Phenylalanine:0.16 g
Leucine:0.32 g
Methionine:80 mg
Lysine:0.26 g
Isoleucine:0.20 g
Valine:0.22 g
Threonine:0.15 g
Tryptophan:40 mg
Histidine:90 mg
Arginine:0.12 g
Non-essential amino acids
Alanine:0.11 g
Aspartic acid:0.25 g
Betaine:~
Cystine:30 mg
Glutamic acid:0.69 g
Glycine:70 mg
Hydroxyproline:~
Proline:0.32 g
Serine:0.18 g
Tyrosine:0.16 g
Fats Total:3.46 g
Saturated fatty acids:0.76 g
Monounsaturated fatty acids:1.78 g
Polyunsaturated fatty acids:0.75 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:3 mg
Decanoic/Capric [10:0]:4 mg
Dodecanoic/Lauric [12:0]:10 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:30 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.49 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.23 g
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:1 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:1.78 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.71 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:20 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:0.80 g
Caffeine:~
Theobromine:~
Product Type:Milk
Weight Watchers Points:2 point(s)
Atkins Diet (Induction) Rating:6 / 10
Atkins Diet (Maintanence) Rating:10 / 10
Zone Diet Rating:5 / 10
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Did you know?...The nutritional value of squash and pumpkin Seeds improves with age. These Seeds are among the few foods that increase in nutritive value as they decompose. According to tests made at the Massachusetts Experimental Station, squash and pumpkin Seeds stored for more than five months show a marked increase in protein content.
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