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Corn Nutrition Facts

123 calories in 1 ear, large (7-3/4" to 9" long) yields

Calories in Corn
Corn, sweet, yellow, raw
123 calories in Corn, 1 ear, large (7-3/4" to 9" long) yields
1 ear, large yields = 143g ≈ 0.315lb ≈ 5.04oz
0.86 calories / gram
2 Weight Watchers points
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Calorie Sources:78% carbohydrates; 13% fats; 9% proteins
Fats:1.93 g (16 calories, 1% by weight)
Carbohydrates:26.74 g (95 calories, 19% by weight)
Proteins:4.68 g (11 calories, 3% by weight)
Water:108.75 g (76% by weight)
Fat Composition:39% polyunsaturated; 35% monounsaturated; 26% saturated
Trans Fat :10.01 mg
Dietary Fiber:2.86 g (2% by weight)
Serving Sizes: 100 g
1 cup
1 ear, large (7-3/4" to 9" long) yields
1 ear, medium (6-3/4" to 7-1/2" long) yields
1 ear, small (5-1/2" to 6-1/2" long)
Refuse:64 %
Refuse Description:35% husk, silk, trimmings; 29% cob
Food Group:Vegetables and Vegetable Products
USDA #:11167
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Vitamin A:267 IU
Retinol Activity Equivalent:12.87 mcg
α-Carotene:22.88 mcg
β-Carotene:67.21 mcg
β-Cryptoxanthin:164.45 mcg
Lutein + Zeaxanthin:920.92 mcg
Vitamin B-1:214.50 mcg
Vitamin B-2:71.50 mcg
Vitamin B-3:2.53 mg
Vitamin B-5:1.02 mg
Vitamin B-6:128.70 mcg
Vitamin B-9:60.06 mcg
Food folate:60.06 mcg
Dietary Folate Equivalent:60.06 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:32.89 mg
Vitamin C:9.72 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:100.10 mcg
Added α-Tocopherol:~
γ-Tocopherol:214.50 mcg
Vitamin K:0.43 mcg
Calcium (Ca):2.86 mg
Copper (Cu):71.50 mcg
Fluoride (F):~
Iron (Fe):743.60 mcg
Magnesium (Mg):52.91 mg
Manganese (Mn):228.80 mcg
Phosphorus (P):0.13 g
Potassium (K):0.39 g
Selenium (Se):0.86 mcg
Sodium (Na):21.45 mg
Zinc (Zn):657.80 mcg
Carbohydrates Total:26.74 g
Dietary Fiber:2.86 g
Sugars Total:8.95 g
Fructose:2.77 g
Glucose/Dextrose:4.90 g
Sucrose:1.27 g
Starch:8.15 g
Proteins Total:4.68 g
Essential amino acids
Phenylalanine:0.21 g
Leucine:0.49 g
Methionine:85.80 mg
Lysine:0.19 g
Isoleucine:0.17 g
Valine:0.26 g
Threonine:0.17 g
Tryptophan:28.60 mg
Histidine:0.11 g
Arginine:0.19 g
Non-essential amino acids
Alanine:0.41 g
Aspartic acid:0.34 g
Cystine:28.60 mg
Glutamic acid:0.90 g
Glycine:0.17 g
Proline:0.41 g
Serine:0.21 g
Tyrosine:0.17 g
Fats Total:1.93 g
Saturated fatty acids:0.46 g
Monounsaturated fatty acids:0.61 g
Polyunsaturated fatty acids:0.69 g
Trans fatty acids:10.01 mg
Trans-monoenoic:4.29 mg
Trans-polyenoic:5.72 mg
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:4.29 mg
Dodecanoic/Lauric [12:0]:1.43 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:1.43 mg
Pentadecanoic [15:0]:1.43 mg
Hexadecanoic/Palmitic [16:0]:0.37 g
Heptadecanoic/Margaric [17:0]:1.43 mg
Octadecanoic/Stearic [18:0]:57.20 mg
Eicosanoic/Arachidic [20:0]:10.01 mg
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:4.29 mg
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:2.86 mg
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:5.72 mg
[16:1 cis]:5.72 mg
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.59 g
[18:1 cis]:0.59 g
[18:1 trans]:4.29 mg
Eicosenoic/Gadoleic [20:1]:8.58 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.67 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:0.66 g
[18:2 t,~]:5.72 mg
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:14.30 mg
[18:3 Ω-3 c,c,c]:14.30 mg
[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]:1.43 mg
[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:0.89 g
Product Type:Corn
Weight Watchers Points:2 point(s)
Atkins Diet (Induction) Rating:1 / 10
Atkins Diet (Maintanence) Rating:2 / 10
Zone Diet Rating:2 / 10
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Did you know?...To reduce tearing when peeling or slicing an onion, chill for 30 minutes or cut off the top, but leave the root on. The root has the largest amount of sulphuric compounds, which is what causes tears when the onion is peeled or cut. Remove the root prior to cooking or eating.
Related: Coriander
Corn, sweet, yellow, cooked, boiled, drained, without salt
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