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Nuts, cashew butter, plain, with salt added

166 calories in 1 oz

Nuts, cashew butter, plain, with salt added Suggest a better name
Weight Loss Rating:
Total Calories:166 calories in 1 oz
Serving Weight:1 oz = 28g ≈ 0.063lb ≈ 1.00oz
Caloric Density:5.87 calories / gram
Weight Watchers Counter:4 Weight Watchers points
 
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Calorie Sources:70% fats; 19% carbohydrates; 10% proteins
Fats:14 g (117 calories, 49% by weight)
Carbohydrates:7.82 g (32 calories, 28% by weight)
Proteins:4.98 g (17 calories, 18% by weight)
Alcohol:~
Water:0.84 g (3% by weight)
Fat Composition:62% monounsaturated; 21% saturated; 18% polyunsaturated
Trans Fat :~
Dietary Fiber:0.57 g (2% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 tbsp
1 oz
Food Group:Nut and Seed Products
USDA #:12588
Tags: cashew butter;
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Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:6.52 mcg
Vitamin B-1:87.89 mcg
Vitamin B-2:51.03 mcg
Vitamin B-3:450.77 mcg
Vitamin B-5:340.20 mcg
Vitamin B-6:70.88 mcg
Vitamin B-9:19.28 mcg
Food folate:19.28 mcg
Dietary Folate Equivalent:19.28 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:17.29 mg
Vitamin C:~
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:260.82 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:9.84 mcg
Calcium (Ca):12.19 mg
Copper (Cu):620.86 mcg
Fluoride (F):~
Iron (Fe):1.43 mg
Magnesium (Mg):73.14 mg
Manganese (Mn):229.64 mcg
Phosphorus (P):0.13 g
Potassium (K):0.15 g
Selenium (Se):3.26 mcg
Sodium (Na):0.17 g
Zinc (Zn):1.46 mg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:7.82 g
Dietary Fiber:0.57 g
Sugars Total:1.42 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:4.98 g
Essential amino acids
Phenylalanine:0.26 g
Leucine:0.42 g
Methionine:87.89 mg
Lysine:0.26 g
Isoleucine:0.24 g
Valine:0.34 g
Threonine:0.19 g
Tryptophan:76.54 mg
Histidine:0.13 g
Arginine:0.56 g
Non-essential amino acids
Alanine:0.23 g
Aspartic acid:0.49 g
Betaine:~
Cystine:90.72 mg
Glutamic acid:1.18 g
Glycine:0.26 g
Hydroxyproline:~
Proline:0.22 g
Serine:0.27 g
Tyrosine:0.16 g
Fats Total:14 g
Saturated fatty acids:2.77 g
Monounsaturated fatty acids:8.26 g
Polyunsaturated fatty acids:2.37 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:39.69 mg
Decanoic/Capric [10:0]:39.69 mg
Dodecanoic/Lauric [12:0]:0.24 g
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.10 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:1.31 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.90 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]:93.56 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:8.10 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:39.69 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:2.31 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:48.19 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:0.71 g
Caffeine:~
Theobromine:~
Product Type:Nuts
Weight Watchers Points:4 point(s)
Atkins Diet (Induction) Rating:4 / 10
Atkins Diet (Maintanence) Rating:5 / 10
Zone Diet Rating:1 / 10
Shorter URL for this page:http://calobonga.com/_2P6
Did you know?...When working with dough, don't flour your hands; coat them with olive oil to prevent sticking.
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