Potatoes, au gratin, home-prepared from recipe using butter

132 calories in 100 g

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Calories in Potatoes, au gratin, home-prepared from recipe using butter
Potatoes, au gratin, home-prepared from recipe using butter Suggest a better name
132 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
1.32 calories / gram
3 Weight Watchers points
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Calorie Sources:51% fats; 34% carbohydrates; 15% proteins
Fats:7.59 g (68 calories, 8% by weight)
Carbohydrates:11.27 g (45 calories, 11% by weight)
Proteins:5.06 g (20 calories, 5% by weight)
Alcohol:~
Water:74 g (74% by weight)
Fat Composition:66% saturated; 30% monounsaturated; 4% polyunsaturated
Trans Fat :~
Dietary Fiber:1.80 g (2% by weight)
Cholesterol:23 mg
Caffeine:~
Serving Sizes: 100 g
1 cup
Footnotes: Recipe: Potatoes, 55%; whole milk, 30%; cheddar cheese, 9%; butter, 3%; flour , 2%; and salt, 1%.
Food Group:Vegetables and Vegetable Products
USDA #:11373
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Vitamin A:264 IU
Retinol:61 mcg
Retinol Activity Equivalent:64 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:60 mcg
Vitamin B-2:110 mcg
Vitamin B-3:990 mcg
Vitamin B-5:380 mcg
Vitamin B-6:170 mcg
Vitamin B-9:11 mcg
Food folate:8 mcg
Dietary Folate Equivalent:13 mcg
Folic acid:3 mcg
Vitamin B-12:~
Added Vitamin B-12:~
Choline:~
Vitamin C:9.90 mg
Vitamin D:0
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):0.12 g
Copper (Cu):160 mcg
Fluoride (F):~
Iron (Fe):640 mcg
Magnesium (Mg):20 mg
Manganese (Mn):160 mcg
Phosphorus (P):0.11 g
Potassium (K):0.40 g
Selenium (Se):2.70 mcg
Sodium (Na):0.43 g
Zinc (Zn):690 mcg
Cholesterol:23 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:11.27 g
Dietary Fiber:1.80 g
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:5.06 g
Essential amino acids
Phenylalanine:0.25 g
Leucine:0.44 g
Methionine:0.11 g
Lysine:0.38 g
Isoleucine:0.28 g
Valine:0.32 g
Threonine:0.19 g
Tryptophan:70 mg
Histidine:0.15 g
Arginine:0.20 g
Non-essential amino acids
Alanine:0.15 g
Aspartic acid:0.56 g
Betaine:~
Cystine:40 mg
Glutamic acid:1.14 g
Glycine:0.11 g
Hydroxyproline:~
Proline:0.46 g
Serine:0.27 g
Tyrosine:0.23 g
Fats Total:7.59 g
Saturated fatty acids:4.73 g
Monounsaturated fatty acids:2.14 g
Polyunsaturated fatty acids:0.27 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:0.24 g
Hexanoic/Caproic [6:0]:0.13 g
Octanoic/Caprylic [8:0]:70 mg
Decanoic/Capric [10:0]:0.16 g
Dodecanoic/Lauric [12:0]:0.17 g
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.75 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:2.09 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.91 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]:0.19 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:1.84 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]:0.17 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.10 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:2.09 g
Caffeine:~
Theobromine:~
Product Type:Potatoes
Weight Watchers Points:3 point(s)
Atkins Diet (Induction) Rating:5 / 10
Atkins Diet (Maintanence) Rating:8 / 10
Zone Diet Rating:4 / 10
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Did you know?...To prevent egg shells from cracking, add a pinch of salt to the water before hard-boiling.
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