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Sauerkraut Nutrition Facts

19 calories in 100 g

Sauerkraut, canned, solids and liquids
Weight Loss Rating:
Total Calories:19 calories in Sauerkraut, 100 g
Serving Weight:100g ≈ 0.220lb ≈ 3.53oz
Caloric Density:0.19 calories / gram
Weight Watchers Counter:0 Weight Watchers points
 
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Calorie Sources:82% carbohydrates; 12% proteins; 6% fats
Fats:0.14 g (1 calorie, 0% by weight)
Carbohydrates:4.28 g (15 calories, 4% by weight)
Proteins:0.91 g (2 calories, 1% by weight)
Alcohol:~
Water:92.52 g (93% by weight)
Fat Composition:60% polyunsaturated; 30% saturated; 10% monounsaturated
Trans Fat :~
Dietary Fiber:2.90 g (3% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup
1 cup, undrained
Food Group:Vegetables and Vegetable Products
USDA #:11439
Related: Salsify, cooked, boiled, drained, without salt
Seaweed
Vitamin A:18 IU
Retinol:~
Retinol Activity Equivalent:1 mcg
α-Carotene:5 mcg
β-Carotene:8 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:295 mcg
Vitamin B-1:20 mcg
Vitamin B-2:20 mcg
Vitamin B-3:140 mcg
Vitamin B-5:90 mcg
Vitamin B-6:130 mcg
Vitamin B-9:24 mcg
Food folate:24 mcg
Dietary Folate Equivalent:24 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:10.40 mg
Vitamin C:14.70 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:140 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:13 mcg
Calcium (Ca):30 mg
Copper (Cu):90 mcg
Fluoride (F):7 mcg
Iron (Fe):1.47 mg
Magnesium (Mg):13 mg
Manganese (Mn):150 mcg
Phosphorus (P):20 mg
Potassium (K):0.17 g
Selenium (Se):0.60 mcg
Sodium (Na):0.66 g
Zinc (Zn):190 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:4.28 g
Dietary Fiber:2.90 g
Sugars Total:1.78 g
Fructose:40 mg
Galactose:~
Glucose/Dextrose:0.14 g
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:0.91 g
Essential amino acids
Phenylalanine:20 mg
Leucine:20 mg
Methionine:9 mg
Lysine:30 mg
Isoleucine:20 mg
Valine:30 mg
Threonine:20 mg
Tryptophan:8 mg
Histidine:10 mg
Arginine:50 mg
Non-essential amino acids
Alanine:30 mg
Aspartic acid:80 mg
Betaine:500 mcg
Cystine:8 mg
Glutamic acid:0.20 g
Glycine:20 mg
Hydroxyproline:~
Proline:30 mg
Serine:30 mg
Tyrosine:10 mg
Fats Total:0.14 g
Saturated fatty acids:30 mg
Monounsaturated fatty acids:10 mg
Polyunsaturated fatty acids:60 mg
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:1 mg
Decanoic/Capric [10:0]:1 mg
Dodecanoic/Lauric [12:0]:1 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:~
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:20 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:3 mg
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]:~
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:10 mg
[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]:30 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:30 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:2.15 g
Caffeine:~
Theobromine:~
Product Type:Sauerkraut
Weight Watchers Points:0 point(s)
Atkins Diet (Induction) Rating:1 / 10
Atkins Diet (Maintanence) Rating:2 / 10
Zone Diet Rating:1 / 10
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Did you know?...Lemons should be firm and have a bright yellow color. Avoid soft, shriveled lemons with spots. The best lemons will be fine textured and heavy for their size. Thin skinned fruit tends to have more juice, while fruit that has a greenish cast is likely to be more acidic. One medium lemon has about 3 tablespoons of juice and 3 tablespoons of grated peel.
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