Banana Bread Nutrition Facts

326 calories in 100 g

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Calories in Banana Bread
Bread, banana, prepared from recipe, made with margarine
326 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
3.26 calories / gram
7 Weight Watchers points
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Calorie Sources:66% carbohydrates; 29% fats; 5% proteins
Fats:10.50 g (95 calories, 11% by weight)
Carbohydrates:54.60 g (218 calories, 55% by weight)
Proteins:4.30 g (17 calories, 4% by weight)
Alcohol:~
Water:29.20 g (29% by weight)
Fat Composition:46% monounsaturated; 32% polyunsaturated; 23% saturated
Trans Fat :~
Dietary Fiber:1.10 g (1% by weight)
Cholesterol:43 mg
Caffeine:~
Serving Sizes: 100 g
1 oz
1 individual loaf (include Keebler Elfin Loaves)
1 slice
Food Group:Baked Products
USDA #:18019
Tags: banana;
Related Foods: Calories in Banana
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Vitamin A:493 IU
Retinol:97 mcg
Retinol Activity Equivalent:106 mcg
α-Carotene:~
β-Carotene:102 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:170 mcg
Vitamin B-2:200 mcg
Vitamin B-3:1.44 mg
Vitamin B-5:260 mcg
Vitamin B-6:150 mcg
Vitamin B-9:33 mcg
Food folate:11 mcg
Dietary Folate Equivalent:48 mcg
Folic acid:22 mcg
Vitamin B-12:0.10 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:1.70 mg
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):21 mg
Copper (Cu):70 mcg
Fluoride (F):~
Iron (Fe):1.40 mg
Magnesium (Mg):14 mg
Manganese (Mn):200 mcg
Phosphorus (P):58 mg
Potassium (K):0.13 g
Selenium (Se):12.10 mcg
Sodium (Na):0.30 g
Zinc (Zn):350 mcg
Cholesterol:43 mg
Phytosterols:34 mg
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:54.60 g
Dietary Fiber:1.10 g
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:4.30 g
Essential amino acids
Phenylalanine:0.21 g
Leucine:0.32 g
Methionine:90 mg
Lysine:0.18 g
Isoleucine:0.18 g
Valine:0.20 g
Threonine:0.15 g
Tryptophan:50 mg
Histidine:0.11 g
Arginine:0.19 g
Non-essential amino acids
Alanine:0.17 g
Aspartic acid:0.28 g
Betaine:~
Cystine:90 mg
Glutamic acid:1.11 g
Glycine:0.14 g
Hydroxyproline:~
Proline:0.38 g
Serine:0.24 g
Tyrosine:0.14 g
Fats Total:10.50 g
Saturated fatty acids:2.23 g
Monounsaturated fatty acids:4.48 g
Polyunsaturated fatty acids:3.13 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:4 mg
Hexanoic/Caproic [6:0]:2 mg
Octanoic/Caprylic [8:0]:2 mg
Decanoic/Capric [10:0]:4 mg
Dodecanoic/Lauric [12:0]:4 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:30 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:1.41 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.76 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]:30 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:4.44 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:3 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:2.96 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.14 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]:10 mg
[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]:4 mg
Ash:1 g
Caffeine:~
Theobromine:~
Product Type:Banana
Weight Watchers Points:7 point(s)
Atkins Diet (Induction) Rating:1 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:3 / 10
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Did you know?...To reduce tearing when peeling or slicing an onion, chill for 30 minutes or cut off the top, but leave the root on. The root has the largest amount of sulphuric compounds, which is what causes tears when the onion is peeled or cut. Remove the root prior to cooking or eating.
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