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Peanuts, all types, oil-roasted, without salt

165 calories in 1 oz shelled

Calories in Peanuts, all types, oil-roasted, without salt
Peanuts, all types, oil-roasted, without salt Suggest a better name
165 calories in 1 oz shelled
1 oz shelled = 28g ≈ 0.063lb ≈ 1.00oz
5.81 calories / gram
4 Weight Watchers points
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Calorie Sources:71% fats; 16% proteins; 13% carbohydrates
Fats:13.98 g (117 calories, 49% by weight)
Carbohydrates:5.36 g (22 calories, 19% by weight)
Proteins:7.47 g (26 calories, 26% by weight)
Alcohol:~
Water:0.55 g (2% by weight)
Fat Composition:52% monounsaturated; 33% polyunsaturated; 15% saturated
Trans Fat :~
Dietary Fiber:1.96 g (7% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup, chopped
1 oz shelled
32 nuts
Food Group:Legumes and Legume Products
USDA #:16389
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Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:70.88 mcg
Vitamin B-2:28.35 mcg
Vitamin B-3:4.05 mg
Vitamin B-5:394.07 mcg
Vitamin B-6:70.88 mcg
Vitamin B-9:35.72 mcg
Food folate:35.72 mcg
Dietary Folate Equivalent:35.72 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:15.59 mg
Vitamin C:~
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:1.96 mg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):24.95 mg
Copper (Cu):368.55 mcg
Fluoride (F):~
Iron (Fe):518.81 mcg
Magnesium (Mg):52.45 mg
Manganese (Mn):584 mcg
Phosphorus (P):0.15 g
Potassium (K):0.19 g
Selenium (Se):2.13 mcg
Sodium (Na):1.70 mg
Zinc (Zn):1.88 mg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:5.36 g
Dietary Fiber:1.96 g
Sugars Total:1.18 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:7.47 g
Essential amino acids
Phenylalanine:0.39 g
Leucine:0.48 g
Methionine:90.72 mg
Lysine:0.27 g
Isoleucine:0.26 g
Valine:0.31 g
Threonine:0.26 g
Tryptophan:70.88 mg
Histidine:0.19 g
Arginine:0.89 g
Non-essential amino acids
Alanine:0.29 g
Aspartic acid:0.91 g
Betaine:~
Cystine:93.56 mg
Glutamic acid:1.56 g
Glycine:0.45 g
Hydroxyproline:~
Proline:0.33 g
Serine:0.37 g
Tyrosine:0.30 g
Fats Total:13.98 g
Saturated fatty acids:1.94 g
Monounsaturated fatty acids:6.93 g
Polyunsaturated fatty acids:4.42 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]:5.67 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:1.46 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.31 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]:2.55 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:6.74 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:0.19 g
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:4.41 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:850.50 mcg
[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:0.99 g
Caffeine:~
Theobromine:~
Product Type:Peanuts
Weight Watchers Points:4 point(s)
Atkins Diet (Induction) Rating:6 / 10
Atkins Diet (Maintanence) Rating:5 / 10
Zone Diet Rating:1 / 10
Shorter URL for this page:http://calobonga.com/_4oI
Did you know?...UK and US government statistics indicate that levels of trace minerals in fruit and vegetables fell by up to 76% between 1940 and 1991.
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