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Hash Brown Nutrition Facts

265 calories in 100 g

Calories in Hash Brown
Potatoes, hashed brown, home-prepared
265 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
2.65 calories / gram
6 Weight Watchers points
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Calorie Sources:53% carbohydrates; 43% fats; 5% proteins
Fats:12.52 g (113 calories, 13% by weight)
Carbohydrates:35.11 g (140 calories, 35% by weight)
Proteins:3 g (12 calories, 3% by weight)
Alcohol:~
Water:47.25 g (47% by weight)
Fat Composition:45% monounsaturated; 40% polyunsaturated; 16% saturated
Trans Fat :~
Dietary Fiber:3.20 g (3% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup
Food Group:Vegetables and Vegetable Products
USDA #:11370
Tags: hash brown; hash browns; hashbrown; hashbrowns; hashed browns;
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Rice, brown, long-grain, raw
Rice, brown, medium-grain, raw
Vitamin A:5 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:3 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:16 mcg
Vitamin B-1:170 mcg
Vitamin B-2:30 mcg
Vitamin B-3:2.30 mg
Vitamin B-5:890 mcg
Vitamin B-6:470 mcg
Vitamin B-9:16 mcg
Food folate:16 mcg
Dietary Folate Equivalent:16 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:23.20 mg
Vitamin C:13 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:10 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:3.70 mcg
Calcium (Ca):14 mg
Copper (Cu):290 mcg
Fluoride (F):~
Iron (Fe):550 mcg
Magnesium (Mg):35 mg
Manganese (Mn):240 mcg
Phosphorus (P):70 mg
Potassium (K):0.58 g
Selenium (Se):0.50 mcg
Sodium (Na):0.34 g
Zinc (Zn):470 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:35.11 g
Dietary Fiber:3.20 g
Sugars Total:1.49 g
Fructose:0.52 g
Galactose:~
Glucose/Dextrose:0.64 g
Lactose:~
Maltose:~
Sucrose:0.33 g
Starch:~
Proteins Total:3 g
Essential amino acids
Phenylalanine:0.13 g
Leucine:0.18 g
Methionine:40 mg
Lysine:0.18 g
Isoleucine:0.12 g
Valine:0.16 g
Threonine:0.10 g
Tryptophan:40 mg
Histidine:60 mg
Arginine:0.13 g
Non-essential amino acids
Alanine:90 mg
Aspartic acid:0.73 g
Betaine:300 mcg
Cystine:30 mg
Glutamic acid:0.50 g
Glycine:80 mg
Hydroxyproline:~
Proline:0.10 g
Serine:0.13 g
Tyrosine:0.11 g
Fats Total:12.52 g
Saturated fatty acids:1.88 g
Monounsaturated fatty acids:5.31 g
Polyunsaturated fatty acids:4.71 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:2 mg
Dodecanoic/Lauric [12:0]:5 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:10 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:1.23 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.62 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]:50 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:5.24 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]:4.36 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.33 g
[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:2.12 g
Caffeine:~
Theobromine:~
Product Type:Hash
Weight Watchers Points:6 point(s)
Atkins Diet (Induction) Rating:2 / 10
Atkins Diet (Maintanence) Rating:5 / 10
Zone Diet Rating:3 / 10
Shorter URL for this page:http://calobonga.com/_146
Did you know?...Most of the calcium in milk is not bound up in the fat globules that are removed when 'skimming' the milk, but rather in the water content of the milk. Removing the part of the milk (the milk fat) with a lower percentage of calcium, increases the relative percentage of calcium in the remaining milk.
Related: Potatoes, microwaved, cooked in skin, skin, without salt
Potatoes, mashed, home-prepared, whole milk and margarine added
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