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Tomatoes, red, ripe, canned, with green chilies

36 calories in 1 cup

Calories in Tomatoes, red, ripe, canned, with green chilies
Tomatoes, red, ripe, canned, with green chilies Suggest a better name
36 calories in 1 cup
1 cup = 241g ≈ 0.531lb ≈ 8.50oz
0.15 calories / gram
1 Weight Watchers point
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Calorie Sources:85% carbohydrates; 11% proteins; 4% fats
Fats:0.19 g (2 calories, 0% by weight)
Carbohydrates:8.72 g (31 calories, 4% by weight)
Proteins:1.66 g (4 calories, 1% by weight)
Alcohol:~
Water:227.09 g (94% by weight)
Fat Composition:60% polyunsaturated; 20% saturated; 20% monounsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup
Food Group:Vegetables and Vegetable Products
USDA #:11537
Related Foods: Calories in Baked Red Potato
Calories in Canned Blueberries
Calories in Canned Chicken Broth
Calories in Canned Lemon Juice
Calories in Red Wine
Calories in Sun Dried Tomatoes
Calories in Tomato
Calories in Yellow Tomato
Vitamin A:940 IU
Retinol:~
Retinol Activity Equivalent:48.20 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:72.30 mcg
Vitamin B-2:24.10 mcg
Vitamin B-3:1.54 mg
Vitamin B-5:337.40 mcg
Vitamin B-6:241 mcg
Vitamin B-9:21.69 mcg
Food folate:21.69 mcg
Dietary Folate Equivalent:21.69 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:~
Vitamin C:14.94 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):48.20 mg
Copper (Cu):216.90 mcg
Fluoride (F):~
Iron (Fe):626.60 mcg
Magnesium (Mg):26.51 mg
Manganese (Mn):313.30 mcg
Phosphorus (P):33.74 mg
Potassium (K):0.26 g
Selenium (Se):0.96 mcg
Sodium (Na):0.97 g
Zinc (Zn):313.30 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:8.72 g
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:1.66 g
Essential amino acids
Phenylalanine:~
Leucine:~
Methionine:~
Lysine:~
Isoleucine:~
Valine:~
Threonine:~
Tryptophan:~
Histidine:~
Arginine:~
Non-essential amino acids
Alanine:~
Aspartic acid:~
Betaine:~
Cystine:~
Glutamic acid:~
Glycine:~
Hydroxyproline:~
Proline:~
Serine:~
Tyrosine:~
Fats Total:0.19 g
Saturated fatty acids:24.10 mg
Monounsaturated fatty acids:24.10 mg
Polyunsaturated fatty acids:72.30 mg
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]:~
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:~
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:19.28 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:7.23 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]:24.10 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]:48.20 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:2.41 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:3.35 g
Caffeine:~
Theobromine:~
Product Type:Tomatoes
Weight Watchers Points:1 point(s)
Atkins Diet (Induction) Rating:1 / 10
Atkins Diet (Maintanence) Rating:2 / 10
Zone Diet Rating:1 / 10
Shorter URL for this page:http://calobonga.com/_el
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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