Nuts, hickorynuts, dried

20 calories in 1 nut

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Total Calories:20 calories in 1 nut
Serving Weight:1 nut = 3g ≈ 0.007lb ≈ 0.11oz
Caloric Density:6.57 calories / gram
Weight Watchers Counter:1 Weight Watchers point
 
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Calorie Sources:82% fats; 11% carbohydrates; 7% proteins
Fats:1.93 g (16 calories, 64% by weight)
Carbohydrates:0.55 g (2 calories, 18% by weight)
Proteins:0.38 g (1 calorie, 13% by weight)
Alcohol:~
Water:79.50 mg (3% by weight)
Fat Composition:53% monounsaturated; 36% polyunsaturated; 11% saturated
Trans Fat :~
Dietary Fiber:0.19 g (6% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup
1 oz
1 nut
Scientific Name:Carya spp.
Refuse:68 %
Refuse Description:Shells
Food Group:Nut and Seed Products
USDA #:12130
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Vitamin A:4 IU
Retinol:~
Retinol Activity Equivalent:0.21 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:25.80 mcg
Vitamin B-2:3.90 mcg
Vitamin B-3:27.00 mcg
Vitamin B-5:52.20 mcg
Vitamin B-6:5.70 mcg
Vitamin B-9:1.20 mcg
Food folate:1.20 mcg
Dietary Folate Equivalent:1.20 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:~
Vitamin C:60 mcg
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):1.83 mg
Copper (Cu):21.90 mcg
Fluoride (F):~
Iron (Fe):63.60 mcg
Magnesium (Mg):5.19 mg
Manganese (Mn):138.30 mcg
Phosphorus (P):10.08 mg
Potassium (K):13.08 mg
Selenium (Se):0.24 mcg
Sodium (Na):30 mcg
Zinc (Zn):129.30 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:0.55 g
Dietary Fiber:0.19 g
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:0.38 g
Essential amino acids
Phenylalanine:21.30 mg
Leucine:30.60 mg
Methionine:9 mg
Lysine:14.70 mg
Isoleucine:17.10 mg
Valine:21.90 mg
Threonine:12.60 mg
Tryptophan:3.90 mg
Histidine:11.40 mg
Arginine:62.40 mg
Non-essential amino acids
Alanine:19.80 mg
Aspartic acid:40.80 mg
Betaine:~
Cystine:8.10 mg
Glutamic acid:86.40 mg
Glycine:21 mg
Hydroxyproline:~
Proline:17.10 mg
Serine:24 mg
Tyrosine:13.50 mg
Fats Total:1.93 g
Saturated fatty acids:0.21 g
Monounsaturated fatty acids:0.98 g
Polyunsaturated fatty acids:0.66 g
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]:0.16 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:42.30 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]:8.10 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.96 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]:0.62 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:31.20 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:60 mg
Caffeine:~
Theobromine:~
Product Type:Nuts
Weight Watchers Points:1 point(s)
Atkins Diet (Induction) Rating:3 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:0 / 10
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Did you know?...The avocado is a climacteric fruit (the banana is another), which means that it matures on the tree but ripens off the tree. Avocados used in commerce are picked hard and green and kept in coolers at 38 to 42 F (3.3 to 5.6 C) until they reach their final destination. Avocados must be mature to ripen properly.
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