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Chives, freeze-dried

1 calories in 1 tbsp

Calories in Chives, freeze-dried
Chives, freeze-dried Suggest a better name
1 calories in 1 tbsp
1 tbsp = 0g ≈ 0.000lb ≈ 0.01oz
3.11 calories / gram
0 Weight Watchers points
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Calorie Sources:74% carbohydrates; 17% proteins; 9% fats
Fats:7 mg
Carbohydrates:0.13 g
Proteins:42.40 mg
Alcohol:~
Water:4 mg (2% by weight)
Fat Composition:56% polyunsaturated; 24% saturated; 20% monounsaturated
Trans Fat :~
Dietary Fiber:52.40 mg (26% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 tbsp
0.2 cup
Food Group:Vegetables and Vegetable Products
USDA #:11615
Related Foods: Calories in Chives
Calories in Dried Apricots
Calories in Dried Coriander Leafs
Calories in Dried Dill
Calories in Dried Japanese Persimmon
Calories in Dried Parsley
Calories in Dried Rosemary
Calories in Dried Thyme
Vitamin A:137 IU
Retinol:~
Retinol Activity Equivalent:6.83 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:1.80 mcg
Vitamin B-2:3 mcg
Vitamin B-3:11.80 mcg
Vitamin B-5:4.20 mcg
Vitamin B-6:3.98 mcg
Vitamin B-9:0.22 mcg
Food folate:0.22 mcg
Dietary Folate Equivalent:0.22 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:~
Vitamin C:1.32 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):1.63 mg
Copper (Cu):1.36 mcg
Fluoride (F):~
Iron (Fe):40 mcg
Magnesium (Mg):1.28 mg
Manganese (Mn):2.70 mcg
Phosphorus (P):1.04 mg
Potassium (K):5.92 mg
Selenium (Se):0.02 mcg
Sodium (Na):140 mcg
Zinc (Zn):10.24 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:0.13 g
Dietary Fiber:52.40 mg
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:42.40 mg
Essential amino acids
Phenylalanine:1.36 mg
Leucine:2.52 mg
Methionine:460 mcg
Lysine:2.10 mg
Isoleucine:1.78 mg
Valine:1.86 mg
Threonine:1.66 mg
Tryptophan:460 mcg
Histidine:720 mcg
Arginine:3.06 mg
Non-essential amino acids
Alanine:1.90 mg
Aspartic acid:3.92 mg
Betaine:~
Cystine:~
Glutamic acid:8.76 mg
Glycine:2.10 mg
Hydroxyproline:~
Proline:2.80 mg
Serine:1.90 mg
Tyrosine:1.22 mg
Fats Total:7 mg
Saturated fatty acids:1.18 mg
Monounsaturated fatty acids:980 mcg
Polyunsaturated fatty acids:2.72 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]:20 mcg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:1.04 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:80 mcg
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]:980 mcg
[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]:2.58 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:140 mcg
[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:18.02 mg
Caffeine:~
Theobromine:~
Product Type:Chives
Weight Watchers Points:0 point(s)
Atkins Diet (Induction) Rating:2 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:2 / 10
Shorter URL for this page:http://calobonga.com/_4UJ
Did you know?...Before modern food storage techniques were devised, sailors on long voyages would frequently eat only meat, bread, and canned foods - all of which are low in Vitamin C. Fresh fruits and vegetables - the best source of vitamin C - were a scarce commodity because of their short shelf-life.
Related: Borage, cooked, boiled, drained, without salt
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