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MORNINGSTAR FARMS Chik'n Nuggets, frozen, unprepared

190 calories in 4 pieces

Calories in MORNINGSTAR FARMS Chik'n Nuggets, frozen, unprepared
MORNINGSTAR FARMS Chik'n Nuggets, frozen, unprepared Suggest a better name
190 calories in 4 pieces
4 pieces = 86g ≈ 0.190lb ≈ 3.03oz
2.21 calories / gram
4 Weight Watchers points
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Calorie Sources:38% fats; 37% carbohydrates; 25% proteins
Fats:8.60 g (77 calories, 10% by weight)
Carbohydrates:18.75 g (75 calories, 22% by weight)
Proteins:12.38 g (50 calories, 14% by weight)
Alcohol:~
Water:43.77 g (51% by weight)
Fat Composition:56% polyunsaturated; 28% monounsaturated; 16% saturated
Trans Fat :86 mg
Dietary Fiber:4.21 g (5% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
4 pieces
Manufacturer Name:Kellogg, Co. « Brand name foods
Food Group:Legumes and Legume Products
USDA #:16556
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Calories in Salmon Nuggets
USDA Commodity, salmon nuggets, cooked as purchased, unheated
Vitamin A:34 IU
Retinol:~
Retinol Activity Equivalent:1.72 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:344 mcg
Vitamin B-2:86 mcg
Vitamin B-3:4.04 mg
Vitamin B-5:~
Vitamin B-6:172 mcg
Vitamin B-9:~
Food folate:~
Dietary Folate Equivalent:~
Folic acid:~
Vitamin B-12:1.81 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:172 mcg
Vitamin D:~
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):64.50 mg
Copper (Cu):172 mcg
Fluoride (F):~
Iron (Fe):1.81 mg
Magnesium (Mg):3.44 mg
Manganese (Mn):602 mcg
Phosphorus (P):0.15 g
Potassium (K):0.33 g
Selenium (Se):~
Sodium (Na):0.60 g
Zinc (Zn):688 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:18.75 g
Dietary Fiber:4.21 g
Sugars Total:1.89 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:12.38 g
Essential amino acids
Phenylalanine:~
Leucine:~
Methionine:~
Lysine:~
Isoleucine:~
Valine:~
Threonine:~
Tryptophan:~
Histidine:~
Arginine:~
Non-essential amino acids
Alanine:~
Aspartic acid:~
Betaine:~
Cystine:~
Glutamic acid:~
Glycine:~
Hydroxyproline:~
Proline:~
Serine:~
Tyrosine:~
Fats Total:8.60 g
Saturated fatty acids:1.29 g
Monounsaturated fatty acids:2.32 g
Polyunsaturated fatty acids:4.56 g
Trans fatty acids:86 mg
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]:~
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:~
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:~
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]:~
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:~
[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]:~
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:~
[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:2.49 g
Caffeine:~
Theobromine:~
Product Type:MORNINGSTAR
Weight Watchers Points:4 point(s)
Atkins Diet (Induction) Rating:4 / 10
Atkins Diet (Maintanence) Rating:9 / 10
Zone Diet Rating:8 / 10
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Did you know?...In the United States, broccoli was probably first grown by immigrants from Italy in home gardens in Brooklyn, New York. In 1923, a group of Italian vegetable farmers in Northern California started to grow broccoli commercially and in a few years they were shipping fresh broccoli to Boston and New York.
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