Seeds, sesame seed kernels, toasted, with salt added (decorticated)

567 calories in 100 g

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Seeds, sesame seed kernels, toasted, with salt added (decorticated) Suggest a better name
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Total Calories:567 calories in 100 g
Serving Weight:100g ≈ 0.220lb ≈ 3.53oz
Caloric Density:5.67 calories / gram
Weight Watchers Counter:15 Weight Watchers points
 
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Calorie Sources:71% fats; 19% carbohydrates; 10% proteins
Fats:48 g (402 calories, 48% by weight)
Carbohydrates:26.04 g (106 calories, 26% by weight)
Proteins:16.96 g (59 calories, 17% by weight)
Alcohol:~
Water:5 g (5% by weight)
Fat Composition:46% polyunsaturated; 40% monounsaturated; 15% saturated
Trans Fat :~
Dietary Fiber:16.90 g (17% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup
1 oz
Food Group:Nut and Seed Products
USDA #:12529
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Seeds, sunflower seed kernels, dry roasted, with salt added
Calories in Sesame
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Vitamin A:66 IU
Retinol:~
Retinol Activity Equivalent:3 mcg
α-Carotene:~
β-Carotene:40 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:1.20 mg
Vitamin B-2:460 mcg
Vitamin B-3:5.43 mg
Vitamin B-5:680 mcg
Vitamin B-6:140 mcg
Vitamin B-9:96 mcg
Food folate:96 mcg
Dietary Folate Equivalent:96 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:25.60 mg
Vitamin C:~
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:250 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):0.13 g
Copper (Cu):1.45 mg
Fluoride (F):~
Iron (Fe):7.78 mg
Magnesium (Mg):0.35 g
Manganese (Mn):1.42 mg
Phosphorus (P):0.77 g
Potassium (K):0.41 g
Selenium (Se):34.40 mcg
Sodium (Na):0.59 g
Zinc (Zn):10.23 mg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:26.04 g
Dietary Fiber:16.90 g
Sugars Total:0.48 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:16.96 g
Essential amino acids
Phenylalanine:0.89 g
Leucine:1.29 g
Methionine:0.56 g
Lysine:0.54 g
Isoleucine:0.73 g
Valine:0.94 g
Threonine:0.70 g
Tryptophan:0.37 g
Histidine:0.49 g
Arginine:2.51 g
Non-essential amino acids
Alanine:0.88 g
Aspartic acid:1.57 g
Betaine:~
Cystine:0.34 g
Glutamic acid:3.78 g
Glycine:1.16 g
Hydroxyproline:~
Proline:0.77 g
Serine:0.92 g
Tyrosine:0.71 g
Fats Total:48 g
Saturated fatty acids:6.72 g
Monounsaturated fatty acids:18.12 g
Polyunsaturated fatty acids:21.03 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]:0.12 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:4.29 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:2 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]:0.14 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:17.89 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:60 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:20.65 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.36 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:4 g
Caffeine:~
Theobromine:~
Product Type:Seeds
Weight Watchers Points:15 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?...Most of the calcium in milk is not bound up in the fat globules that are removed when 'skimming' the milk, but rather in the water content of the milk. Removing the part of the milk (the milk fat) with a lower percentage of calcium, increases the relative percentage of calcium in the remaining milk.
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