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Nuts, chestnuts, chinese, boiled and steamed

43 calories in 1 oz

Calories in Nuts, chestnuts, chinese, boiled and steamed
Nuts, chestnuts, chinese, boiled and steamed Suggest a better name
43 calories in 1 oz
1 oz = 28g ≈ 0.063lb ≈ 1.00oz
1.53 calories / gram
1 Weight Watchers point
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Calorie Sources:89% carbohydrates; 7% proteins; 4% fats
Fats:0.22 g (2 calories, 1% by weight)
Carbohydrates:9.54 g (39 calories, 34% by weight)
Proteins:0.82 g (3 calories, 3% by weight)
Alcohol:~
Water:17.46 g (62% by weight)
Fat Composition:57% monounsaturated; 28% polyunsaturated; 16% saturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 oz
Food Group:Nut and Seed Products
USDA #:12095
Related Foods: Calories in Almond Butter
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Calories in Water Chestnut
Vitamin A:39 IU
Retinol:~
Retinol Activity Equivalent:1.98 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:31.19 mcg
Vitamin B-2:34.02 mcg
Vitamin B-3:153.09 mcg
Vitamin B-5:107.73 mcg
Vitamin B-6:79.38 mcg
Vitamin B-9:13.04 mcg
Food folate:13.04 mcg
Dietary Folate Equivalent:13.04 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:~
Vitamin C:7 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):3.40 mg
Copper (Cu):68.04 mcg
Fluoride (F):~
Iron (Fe):274.99 mcg
Magnesium (Mg):16.44 mg
Manganese (Mn):309.02 mcg
Phosphorus (P):18.71 mg
Potassium (K):86.75 mg
Selenium (Se):~
Sodium (Na):567 mcg
Zinc (Zn):170.10 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:9.54 g
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:0.82 g
Essential amino acids
Phenylalanine:36.85 mg
Leucine:48.19 mg
Methionine:19.84 mg
Lysine:42.53 mg
Isoleucine:28.35 mg
Valine:42.53 mg
Threonine:31.19 mg
Tryptophan:8.51 mg
Histidine:22.68 mg
Arginine:82.21 mg
Non-essential amino acids
Alanine:36.85 mg
Aspartic acid:0.16 g
Betaine:~
Cystine:19.84 mg
Glutamic acid:0.10 g
Glycine:34.02 mg
Hydroxyproline:~
Proline:31.19 mg
Serine:34.02 mg
Tyrosine:22.68 mg
Fats Total:0.22 g
Saturated fatty acids:31.19 mg
Monounsaturated fatty acids:0.11 g
Polyunsaturated fatty acids:53.87 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]:28.35 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:2.27 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]:1.42 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.11 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:1.98 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:48.19 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:2.84 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:0.32 g
Caffeine:~
Theobromine:~
Product Type:Nuts
Weight Watchers Points:1 point(s)
Atkins Diet (Induction) Rating:0 / 10
Atkins Diet (Maintanence) Rating:2 / 10
Zone Diet Rating:0 / 10
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Did you know?...Popcorn pops because water is stored in a small circle of soft starch in each kernel. As the kernel is heated, the water heats, the droplet of moister turns to steam and the steam builds up pressure until the kernel finally explodes to many times its original volume.
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