Seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)

169 calories in 1 oz

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Seeds, sesame butter, tahini, from roasted and toasted kernels (most common type) Suggest a better name
Weight Loss Rating:
Total Calories:169 calories in 1 oz
Serving Weight:1 oz = 28g ≈ 0.063lb ≈ 1.00oz
Caloric Density:5.95 calories / gram
Weight Watchers Counter:4 Weight Watchers points
 
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Calorie Sources:76% fats; 14% carbohydrates; 10% proteins
Fats:15.24 g (128 calories, 54% by weight)
Carbohydrates:6 g (24 calories, 21% by weight)
Proteins:4.82 g (17 calories, 17% by weight)
Alcohol:~
Water:0.86 g (3% by weight)
Fat Composition:46% polyunsaturated; 40% monounsaturated; 15% saturated
Trans Fat :~
Dietary Fiber:2.64 g (9% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 tbsp
1 oz
Food Group:Nut and Seed Products
USDA #:12166
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Vitamin A:19 IU
Retinol:~
Retinol Activity Equivalent:0.85 mcg
α-Carotene:~
β-Carotene:11.34 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:345.87 mcg
Vitamin B-2:133.25 mcg
Vitamin B-3:1.55 mg
Vitamin B-5:195.61 mcg
Vitamin B-6:39.69 mcg
Vitamin B-9:27.78 mcg
Food folate:27.78 mcg
Dietary Folate Equivalent:27.78 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:7.31 mg
Vitamin C:~
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:70.88 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):0.12 g
Copper (Cu):456.44 mcg
Fluoride (F):~
Iron (Fe):2.54 mg
Magnesium (Mg):26.93 mg
Manganese (Mn):411.08 mcg
Phosphorus (P):0.21 g
Potassium (K):0.12 g
Selenium (Se):9.75 mcg
Sodium (Na):32.60 mg
Zinc (Zn):1.31 mg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:6 g
Dietary Fiber:2.64 g
Sugars Total:0.14 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:4.82 g
Essential amino acids
Phenylalanine:0.26 g
Leucine:0.37 g
Methionine:0.16 g
Lysine:0.15 g
Isoleucine:0.21 g
Valine:0.27 g
Threonine:0.20 g
Tryptophan:0.10 g
Histidine:0.14 g
Arginine:0.71 g
Non-essential amino acids
Alanine:0.25 g
Aspartic acid:0.45 g
Betaine:~
Cystine:96.39 mg
Glutamic acid:1.07 g
Glycine:0.33 g
Hydroxyproline:~
Proline:0.22 g
Serine:0.26 g
Tyrosine:0.20 g
Fats Total:15.24 g
Saturated fatty acids:2.13 g
Monounsaturated fatty acids:5.76 g
Polyunsaturated fatty acids:6.68 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]:36.85 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:1.36 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.64 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]:45.36 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:5.68 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:19.84 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:6.56 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.11 g
[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:1.42 g
Caffeine:~
Theobromine:~
Product Type:Seeds
Weight Watchers Points:4 point(s)
Atkins Diet (Induction) Rating:4 / 10
Atkins Diet (Maintanence) Rating:5 / 10
Zone Diet Rating:1 / 10
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Did you know?...Onions come in three colors - yellow, red, and white. Approximately 88 percent of the onion crop is devoted to yellow onion production, with about 7 percent red onions and 5 percent white onions.
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