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Bread stuffing, bread, dry mix

109 calories in 1 oz

Calories in Bread stuffing, bread, dry mix
Bread stuffing, bread, dry mix Suggest a better name
109 calories in 1 oz
1 oz = 28g ≈ 0.063lb ≈ 1.00oz
3.86 calories / gram
2 Weight Watchers points
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Calorie Sources:81% carbohydrates; 11% proteins; 8% fats
Fats:0.96 g (8 calories, 3% by weight)
Carbohydrates:21.60 g (89 calories, 76% by weight)
Proteins:3.12 g (12 calories, 11% by weight)
Alcohol:~
Water:1.19 g (4% by weight)
Fat Composition:49% monounsaturated; 28% saturated; 23% polyunsaturated
Trans Fat :~
Dietary Fiber:0.91 g (3% by weight)
Cholesterol:283.50 mcg
Caffeine:~
Serving Sizes: 100 g
1 oz
1 package (6 oz)
Food Group:Baked Products
USDA #:18081
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Vitamin A:1 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:0.28 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:20.41 mcg
Vitamin B-1:167.26 mcg
Vitamin B-2:113.40 mcg
Vitamin B-3:1.63 mg
Vitamin B-5:110.57 mcg
Vitamin B-6:42.53 mcg
Vitamin B-9:47.63 mcg
Food folate:24.38 mcg
Dietary Folate Equivalent:63.79 mcg
Folic acid:23.25 mcg
Vitamin B-12:0 mcg
Added Vitamin B-12:~
Choline:4.14 mg
Vitamin C:~
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:107.73 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:0.31 mcg
Calcium (Ca):27.50 mg
Copper (Cu):65.21 mcg
Fluoride (F):~
Iron (Fe):1.08 mg
Magnesium (Mg):11.34 mg
Manganese (Mn):167.26 mcg
Phosphorus (P):39.97 mg
Potassium (K):69.74 mg
Selenium (Se):13.61 mcg
Sodium (Na):0.45 g
Zinc (Zn):263.65 mcg
Cholesterol:283.50 mcg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:21.60 g
Dietary Fiber:0.91 g
Sugars Total:2.34 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:3.12 g
Essential amino acids
Phenylalanine:0.16 g
Leucine:0.22 g
Methionine:53.87 mg
Lysine:87.89 mg
Isoleucine:0.11 g
Valine:0.13 g
Threonine:90.72 mg
Tryptophan:36.85 mg
Histidine:70.88 mg
Arginine:0.13 g
Non-essential amino acids
Alanine:0.11 g
Aspartic acid:0.16 g
Betaine:~
Cystine:62.37 mg
Glutamic acid:0.99 g
Glycine:0.11 g
Hydroxyproline:~
Proline:0.34 g
Serine:0.16 g
Tyrosine:96.39 mg
Fats Total:0.96 g
Saturated fatty acids:0.24 g
Monounsaturated fatty acids:0.42 g
Polyunsaturated fatty acids:0.20 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]:567 mcg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:2.84 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.16 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:73.71 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]:19.84 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.40 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:2.84 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.19 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:8.51 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]:283.50 mcg
[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:1.47 g
Caffeine:~
Theobromine:~
Product Type:Bread
Weight Watchers Points:2 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?...Antibiotic residues in milk result in the development of antibiotic resistance in bacteria that are prevalent in humans. This reduces the effectiveness of antibiotics used to treat human diseases.
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