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Edamame, frozen, prepared

122 calories in 100 g

Calories in Edamame, frozen, prepared
Edamame, frozen, prepared Suggest a better name
122 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
1.22 calories / gram
2 Weight Watchers points
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Calorie Sources:36% fats; 33% carbohydrates; 31% proteins
Fats:5.20 g (44 calories, 5% by weight)
Carbohydrates:9.94 g (40 calories, 10% by weight)
Proteins:10.88 g (38 calories, 11% by weight)
Alcohol:~
Water:72.77 g (73% by weight)
Fat Composition:53% polyunsaturated; 32% monounsaturated; 15% saturated
Trans Fat :9 mg
Dietary Fiber:5.20 g (5% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup
Food Group:Vegetables and Vegetable Products
USDA #:11212
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Vitamin A:~ IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:200 mcg
Vitamin B-2:150 mcg
Vitamin B-3:910 mcg
Vitamin B-5:390 mcg
Vitamin B-6:100 mcg
Vitamin B-9:311 mcg
Food folate:311 mcg
Dietary Folate Equivalent:311 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:56.30 mg
Vitamin C:6.10 mg
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:680 mcg
Added α-Tocopherol:~
β-Tocopherol:60 mcg
δ-Tocopherol:3.57 mg
γ-Tocopherol:5.88 mg
Vitamin K:26.70 mcg
Calcium (Ca):63 mg
Copper (Cu):340 mcg
Fluoride (F):~
Iron (Fe):2.27 mg
Magnesium (Mg):64 mg
Manganese (Mn):1.02 mg
Phosphorus (P):0.17 g
Potassium (K):0.44 g
Selenium (Se):~
Sodium (Na):6 mg
Zinc (Zn):1.37 mg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:9.94 g
Dietary Fiber:5.20 g
Sugars Total:2.18 g
Fructose:0.12 g
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:0.95 g
Sucrose:1.12 g
Starch:2.80 g
Proteins Total:10.88 g
Essential amino acids
Phenylalanine:0.48 g
Leucine:0.74 g
Methionine:0.14 g
Lysine:0.74 g
Isoleucine:0.30 g
Valine:0.32 g
Threonine:0.33 g
Tryptophan:0.12 g
Histidine:0.26 g
Arginine:0.72 g
Non-essential amino acids
Alanine:0.44 g
Aspartic acid:1.34 g
Betaine:4.50 mg
Cystine:0.12 g
Glutamic acid:2.02 g
Glycine:0.43 g
Hydroxyproline:~
Proline:0.68 g
Serine:0.66 g
Tyrosine:0.33 g
Fats Total:5.20 g
Saturated fatty acids:0.62 g
Monounsaturated fatty acids:1.28 g
Polyunsaturated fatty acids:2.15 g
Trans fatty acids:9 mg
Trans-monoenoic:5 mg
Trans-polyenoic:4 mg
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:4 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.43 g
Heptadecanoic/Margaric [17:0]:3 mg
Octadecanoic/Stearic [18:0]:0.14 g
Eicosanoic/Arachidic [20:0]:10 mg
Docosanoic/Behenic [22:0]:10 mg
Tetracosanoic/Lignoceric [24:0]:7 mg
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:4 mg
[16:1 cis]:4 mg
[16:1 trans]:~
Heptadecenoic [17:1]:3 mg
Octadecenoic/Oleic [18:1]:1.26 g
[18:1 cis]:1.26 g
[18:1 trans]:4 mg
Eicosenoic/Gadoleic [20:1]:9 mg
Docosenoic/Erucic [22:1]:1 mg
[22:1 cis]:~
[22:1 trans]:1 mg
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:1.79 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:1.78 g
[18:2 t,~]:4 mg
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.35 g
[18:3 Ω-3 c,c,c]:0.35 g
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:2 mg
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]:3 mg
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:1.21 g
Caffeine:~
Theobromine:~
Product Type:Edamame
Weight Watchers Points:2 point(s)
Atkins Diet (Induction) Rating:5 / 10
Atkins Diet (Maintanence) Rating:9 / 10
Zone Diet Rating:8 / 10
Shorter URL for this page:http://calobonga.com/_cu
Did you know?...Each American eats approximately 22 pounds of tomatoes yearly. Over 1/2 of the tomato consumption is in the form of catsup and tomato sauce. Florida is the number one tomato producing state, closely followed by California.
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