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Balck Walnuts Nutrition Facts

618 calories in 100 g

Calories in Balck Walnuts
Nuts, walnuts, black, dried
618 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
6.18 calories / gram
16 Weight Watchers points
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Calorie Sources:80% fats; 14% proteins; 7% carbohydrates
Fats:59 g (494 calories, 59% by weight)
Carbohydrates:9.91 g (40 calories, 10% by weight)
Proteins:24.06 g (83 calories, 24% by weight)
Alcohol:~
Water:4.56 g (5% by weight)
Fat Composition:66% polyunsaturated; 28% monounsaturated; 6% saturated
Trans Fat :~
Dietary Fiber:6.80 g (7% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup, chopped
1 tbsp
1 oz
Scientific Name:Juglans nigra
Refuse:76 %
Refuse Description:Shells
Food Group:Nut and Seed Products
USDA #:12154
Related Foods: Calories in Almond Paste
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Calories in Walnuts
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Vitamin A:40 IU
Retinol:~
Retinol Activity Equivalent:2 mcg
α-Carotene:~
β-Carotene:24 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:9 mcg
Vitamin B-1:50 mcg
Vitamin B-2:130 mcg
Vitamin B-3:470 mcg
Vitamin B-5:1.66 mg
Vitamin B-6:580 mcg
Vitamin B-9:31 mcg
Food folate:31 mcg
Dietary Folate Equivalent:31 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:32.10 mg
Vitamin C:1.70 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:1.80 mg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:1.44 mg
γ-Tocopherol:28.48 mg
Vitamin K:2.70 mcg
Calcium (Ca):61 mg
Copper (Cu):1.36 mg
Fluoride (F):~
Iron (Fe):3.12 mg
Magnesium (Mg):0.20 g
Manganese (Mn):3.89 mg
Phosphorus (P):0.51 g
Potassium (K):0.52 g
Selenium (Se):17 mcg
Sodium (Na):2 mg
Zinc (Zn):3.37 mg
Cholesterol:~
Phytosterols:0.11 g
Campesterol:5 mg
Stigmasterol:~
β-sitosterol:0.10 g
Carbohydrates Total:9.91 g
Dietary Fiber:6.80 g
Sugars Total:1.10 g
Fructose:50 mg
Galactose:~
Glucose/Dextrose:50 mg
Lactose:~
Maltose:~
Sucrose:1 g
Starch:0.24 g
Proteins Total:24.06 g
Essential amino acids
Phenylalanine:1.09 g
Leucine:1.68 g
Methionine:0.46 g
Lysine:0.71 g
Isoleucine:0.96 g
Valine:1.27 g
Threonine:0.72 g
Tryptophan:0.31 g
Histidine:0.67 g
Arginine:3.61 g
Non-essential amino acids
Alanine:1.04 g
Aspartic acid:2.43 g
Betaine:500 mcg
Cystine:0.46 g
Glutamic acid:5.15 g
Glycine:1.18 g
Hydroxyproline:~
Proline:0.92 g
Serine:1.22 g
Tyrosine:0.74 g
Fats Total:59 g
Saturated fatty acids:3.36 g
Monounsaturated fatty acids:15 g
Polyunsaturated fatty acids:35.07 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]:1.92 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:1.44 g
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]:60 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:14.53 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:0.40 g
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:33.07 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:2 g
[18:3 Ω-3 c,c,c]:2 g
[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:2.47 g
Caffeine:~
Theobromine:~
Product Type:Balck
Weight Watchers Points:16 point(s)
Atkins Diet (Induction) Rating:4 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:1 / 10
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Did you know?...Add a small amount of lemon juice to the artichoke cooking water to retain the color of the artichoke.
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