Peanuts, all types, oil-roasted, without salt

163 calories in 32 nuts

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Calories in Peanuts, all types, oil-roasted, without salt
Peanuts, all types, oil-roasted, without salt Suggest a better name
163 calories in 32 nuts
32 nuts = 28g ≈ 0.062lb ≈ 0.99oz
5.81 calories / gram
4 Weight Watchers points
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Calorie Sources:71% fats; 16% proteins; 13% carbohydrates
Fats:13.80 g (116 calories, 49% by weight)
Carbohydrates:5.30 g (22 calories, 19% by weight)
Proteins:7.38 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:1.93 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 mcg
Vitamin B-2:28 mcg
Vitamin B-3:4.00 mg
Vitamin B-5:389.20 mcg
Vitamin B-6:70 mcg
Vitamin B-9:35.28 mcg
Food folate:35.28 mcg
Dietary Folate Equivalent:35.28 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:15.40 mg
Vitamin C:~
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:1.93 mg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):24.64 mg
Copper (Cu):364 mcg
Fluoride (F):~
Iron (Fe):512.40 mcg
Magnesium (Mg):51.80 mg
Manganese (Mn):576.80 mcg
Phosphorus (P):0.14 g
Potassium (K):0.19 g
Selenium (Se):2.10 mcg
Sodium (Na):1.68 mg
Zinc (Zn):1.86 mg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:5.30 g
Dietary Fiber:1.93 g
Sugars Total:1.16 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:7.38 g
Essential amino acids
Phenylalanine:0.38 g
Leucine:0.48 g
Methionine:89.60 mg
Lysine:0.26 g
Isoleucine:0.26 g
Valine:0.31 g
Threonine:0.25 g
Tryptophan:70 mg
Histidine:0.18 g
Arginine:0.88 g
Non-essential amino acids
Alanine:0.29 g
Aspartic acid:0.90 g
Betaine:~
Cystine:92.40 mg
Glutamic acid:1.54 g
Glycine:0.44 g
Hydroxyproline:~
Proline:0.32 g
Serine:0.36 g
Tyrosine:0.30 g
Fats Total:13.80 g
Saturated fatty acids:1.92 g
Monounsaturated fatty acids:6.85 g
Polyunsaturated fatty acids:4.36 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]:5.60 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:1.44 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]:2.52 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:6.66 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:0.18 g
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:4.36 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:840 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:0.97 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/_4jV
Did you know?...To prevent losses of natural vitamins in food try to cook vegetables in water do it in little amount of it, which can be used for sauces or soups.
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