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Tofu, dried-frozen (koyadofu)

480 calories in 100 g

Calories in Tofu, dried-frozen (koyadofu)
Tofu, dried-frozen (koyadofu) Suggest a better name
480 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
4.80 calories / gram
11 Weight Watchers points
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Calorie Sources:53% fats; 35% proteins; 12% carbohydrates
Fats:30.34 g (254 calories, 30% by weight)
Carbohydrates:14.56 g (59 calories, 15% by weight)
Proteins:47.94 g (166 calories, 48% by weight)
Alcohol:~
Water:5.78 g (6% by weight)
Fat Composition:61% polyunsaturated; 24% monounsaturated; 16% saturated
Trans Fat :~
Dietary Fiber:7.20 g (7% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 piece
Food Group:Legumes and Legume Products
USDA #:16128
Related Foods: Calories in Dried Apples
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Calories in Tofu
Calories in Tofu Mayonnaise
Vitamin A:518 IU
Retinol:~
Retinol Activity Equivalent:26 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:490 mcg
Vitamin B-2:310 mcg
Vitamin B-3:1.18 mg
Vitamin B-5:410 mcg
Vitamin B-6:280 mcg
Vitamin B-9:92 mcg
Food folate:92 mcg
Dietary Folate Equivalent:92 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:~
Vitamin C:700 mcg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:~
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):0.36 g
Copper (Cu):1.17 mg
Fluoride (F):~
Iron (Fe):9.73 mg
Magnesium (Mg):59 mg
Manganese (Mn):3.68 mg
Phosphorus (P):0.48 g
Potassium (K):20 mg
Selenium (Se):54.30 mcg
Sodium (Na):6 mg
Zinc (Zn):4.90 mg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:14.56 g
Dietary Fiber:7.20 g
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:47.94 g
Essential amino acids
Phenylalanine:2.33 g
Leucine:3.64 g
Methionine:0.61 g
Lysine:3.15 g
Isoleucine:2.37 g
Valine:2.41 g
Threonine:1.95 g
Tryptophan:0.74 g
Histidine:1.39 g
Arginine:3.19 g
Non-essential amino acids
Alanine:1.96 g
Aspartic acid:5.29 g
Betaine:~
Cystine:0.66 g
Glutamic acid:8.28 g
Glycine:1.87 g
Hydroxyproline:~
Proline:2.58 g
Serine:2.25 g
Tyrosine:1.60 g
Fats Total:30.34 g
Saturated fatty acids:4.38 g
Monounsaturated fatty acids:6.70 g
Polyunsaturated fatty acids:17.12 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]:80 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:3.22 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:1.08 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]:80 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:6.61 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:15.10 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:2.02 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:1.38 g
Caffeine:~
Theobromine:~
Product Type:Tofu
Weight Watchers Points:11 point(s)
Atkins Diet (Induction) Rating:10 / 10
Atkins Diet (Maintanence) Rating:7 / 10
Zone Diet Rating:3 / 10
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Did you know?...The nutritional value of squash and pumpkin Seeds improves with age. These Seeds are among the few foods that increase in nutritive value as they decompose. According to tests made at the Massachusetts Experimental Station, squash and pumpkin Seeds stored for more than five months show a marked increase in protein content.
Related: Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari)
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