Balck Walnuts Nutrition Facts

175 calories in 1 oz

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Calories in Balck Walnuts
Nuts, walnuts, black, dried
175 calories in 1 oz
1 oz = 28g ≈ 0.063lb ≈ 1.00oz
6.18 calories / gram
5 Weight Watchers points
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Calorie Sources:80% fats; 14% proteins; 7% carbohydrates
Fats:16.73 g (140 calories, 59% by weight)
Carbohydrates:2.81 g (11 calories, 10% by weight)
Proteins:6.82 g (24 calories, 24% by weight)
Alcohol:~
Water:1.29 g (5% by weight)
Fat Composition:66% polyunsaturated; 28% monounsaturated; 6% saturated
Trans Fat :~
Dietary Fiber:1.93 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
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Vitamin A:11 IU
Retinol:~
Retinol Activity Equivalent:0.57 mcg
α-Carotene:~
β-Carotene:6.80 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:2.55 mcg
Vitamin B-1:14.18 mcg
Vitamin B-2:36.85 mcg
Vitamin B-3:133.25 mcg
Vitamin B-5:470.61 mcg
Vitamin B-6:164.43 mcg
Vitamin B-9:8.79 mcg
Food folate:8.79 mcg
Dietary Folate Equivalent:8.79 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:9.10 mg
Vitamin C:481.95 mcg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:510.30 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:408.24 mcg
γ-Tocopherol:8.07 mg
Vitamin K:0.77 mcg
Calcium (Ca):17.29 mg
Copper (Cu):385.56 mcg
Fluoride (F):~
Iron (Fe):884.52 mcg
Magnesium (Mg):56.98 mg
Manganese (Mn):1.10 mg
Phosphorus (P):0.15 g
Potassium (K):0.15 g
Selenium (Se):4.82 mcg
Sodium (Na):567 mcg
Zinc (Zn):955.40 mcg
Cholesterol:~
Phytosterols:30.62 mg
Campesterol:1.42 mg
Stigmasterol:~
β-sitosterol:29.20 mg
Carbohydrates Total:2.81 g
Dietary Fiber:1.93 g
Sugars Total:0.31 g
Fructose:14.18 mg
Galactose:~
Glucose/Dextrose:14.18 mg
Lactose:~
Maltose:~
Sucrose:0.28 g
Starch:68.04 mg
Proteins Total:6.82 g
Essential amino acids
Phenylalanine:0.31 g
Leucine:0.48 g
Methionine:0.13 g
Lysine:0.20 g
Isoleucine:0.27 g
Valine:0.36 g
Threonine:0.20 g
Tryptophan:87.89 mg
Histidine:0.19 g
Arginine:1.02 g
Non-essential amino acids
Alanine:0.29 g
Aspartic acid:0.69 g
Betaine:141.75 mcg
Cystine:0.13 g
Glutamic acid:1.46 g
Glycine:0.33 g
Hydroxyproline:~
Proline:0.26 g
Serine:0.35 g
Tyrosine:0.21 g
Fats Total:16.73 g
Saturated fatty acids:0.95 g
Monounsaturated fatty acids:4.25 g
Polyunsaturated fatty acids:9.94 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]:0.54 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.41 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]:17.01 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:4.12 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:0.11 g
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:9.38 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.57 g
[18:3 Ω-3 c,c,c]:0.57 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:0.70 g
Caffeine:~
Theobromine:~
Product Type:Balck
Weight Watchers Points:5 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?...When preparing garlic for cooking, remove any green sprouts from the center of the garlic clove, as the sprouts add an unpleasant bitterness.
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