Bread, boston brown, canned

195 calories in 100 g

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Calories in Bread, boston brown, canned
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195 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
1.95 calories / gram
3 Weight Watchers points
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Calorie Sources:84% carbohydrates; 9% proteins; 6% fats
Fats:1.50 g (13 calories, 2% by weight)
Carbohydrates:43.30 g (165 calories, 43% by weight)
Proteins:5.20 g (18 calories, 5% by weight)
Alcohol:~
Water:47.20 g (47% by weight)
Fat Composition:54% polyunsaturated; 27% saturated; 19% monounsaturated
Trans Fat :~
Dietary Fiber:4.70 g (5% by weight)
Cholesterol:1 mg
Caffeine:~
Serving Sizes: 100 g
1 oz
1 slice
Food Group:Baked Products
USDA #:18021
Related Foods: Calories in Boston Cream Pie
Calories in Brown Rice
Calories in Canned Apples
Calories in French Bread
Rice, brown, long-grain, cooked
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Calories in Wheat Bread
Calories in White Bread
Vitamin A:87 IU
Retinol:25 mcg
Retinol Activity Equivalent:25 mcg
α-Carotene:1 mcg
β-Carotene:2 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:71 mcg
Vitamin B-1:10 mcg
Vitamin B-2:110 mcg
Vitamin B-3:1.12 mg
Vitamin B-5:560 mcg
Vitamin B-6:80 mcg
Vitamin B-9:11 mcg
Food folate:7 mcg
Dietary Folate Equivalent:14 mcg
Folic acid:4 mcg
Vitamin B-12:0.01 mcg
Added Vitamin B-12:~
Choline:23.50 mg
Vitamin C:~
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:320 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:2.50 mcg
Calcium (Ca):70 mg
Copper (Cu):80 mcg
Fluoride (F):~
Iron (Fe):2.10 mg
Magnesium (Mg):63 mg
Manganese (Mn):1.02 mg
Phosphorus (P):0.11 g
Potassium (K):0.32 g
Selenium (Se):21.90 mcg
Sodium (Na):0.63 g
Zinc (Zn):500 mcg
Cholesterol:1 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:43.30 g
Dietary Fiber:4.70 g
Sugars Total:2.42 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:5.20 g
Essential amino acids
Phenylalanine:0.23 g
Leucine:0.35 g
Methionine:90 mg
Lysine:0.15 g
Isoleucine:0.18 g
Valine:0.23 g
Threonine:0.16 g
Tryptophan:70 mg
Histidine:0.12 g
Arginine:0.25 g
Non-essential amino acids
Alanine:0.20 g
Aspartic acid:0.32 g
Betaine:~
Cystine:0.11 g
Glutamic acid:1.53 g
Glycine:0.20 g
Hydroxyproline:~
Proline:0.49 g
Serine:0.25 g
Tyrosine:0.14 g
Fats Total:1.50 g
Saturated fatty acids:0.28 g
Monounsaturated fatty acids:0.20 g
Polyunsaturated fatty acids:0.56 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:5 mg
Hexanoic/Caproic [6:0]:3 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]:10 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.21 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:20 mg
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]:10 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.19 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]:0.51 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:50 mg
[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]:1 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]:~
Ash:2.80 g
Caffeine:~
Theobromine:~
Product Type:Bread
Weight Watchers Points:3 point(s)
Atkins Diet (Induction) Rating:1 / 10
Atkins Diet (Maintanence) Rating:2 / 10
Zone Diet Rating:1 / 10
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Did you know?...Raisins are made from grapes that have dried in the sun for two to three weeks. Most of the raisins eaten in the United States come from California - and about three quarters of all raisins are eaten with breakfast.
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