Coffeecake, fruit

156 calories in 1 piece (1/8 cake)

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Total Calories:156 calories in 1 piece (1/8 cake)
Serving Weight:1 piece = 50g ≈ 0.110lb ≈ 1.76oz
Caloric Density:3.11 calories / gram
Weight Watchers Counter:3 Weight Watchers points
 
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Calorie Sources:65% carbohydrates; 29% fats; 7% proteins
Fats:5.10 g (45 calories, 10% by weight)
Carbohydrates:25.75 g (100 calories, 52% by weight)
Proteins:2.60 g (10 calories, 5% by weight)
Alcohol:~
Water:15.85 g (32% by weight)
Fat Composition:58% monounsaturated; 26% saturated; 15% polyunsaturated
Trans Fat :~
Dietary Fiber:1.25 g (3% by weight)
Cholesterol:3.50 mg
Caffeine:~
Serving Sizes: 100 g
1 oz
1 piece (1/8 cake)
Food Group:Baked Products
USDA #:18106
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Vitamin A:70 IU
Retinol:~
Retinol Activity Equivalent:3.50 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:15 mcg
Vitamin B-2:95 mcg
Vitamin B-3:1.28 mg
Vitamin B-5:330 mcg
Vitamin B-6:15 mcg
Vitamin B-9:23.50 mcg
Food folate:9.50 mcg
Dietary Folate Equivalent:33.50 mcg
Folic acid:14 mcg
Vitamin B-12:0.01 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:400 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):22.50 mg
Copper (Cu):15 mcg
Fluoride (F):~
Iron (Fe):1.22 mg
Magnesium (Mg):8.50 mg
Manganese (Mn):120 mcg
Phosphorus (P):59.00 mg
Potassium (K):45 mg
Selenium (Se):8.25 mcg
Sodium (Na):0.19 g
Zinc (Zn):325 mcg
Cholesterol:3.50 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:25.75 g
Dietary Fiber:1.25 g
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:2.60 g
Essential amino acids
Phenylalanine:0.12 g
Leucine:0.18 g
Methionine:45 mg
Lysine:90 mg
Isoleucine:0.10 g
Valine:0.12 g
Threonine:80 mg
Tryptophan:25 mg
Histidine:55 mg
Arginine:0.13 g
Non-essential amino acids
Alanine:0.11 g
Aspartic acid:0.16 g
Betaine:~
Cystine:45 mg
Glutamic acid:0.71 g
Glycine:0.14 g
Hydroxyproline:~
Proline:0.25 g
Serine:0.13 g
Tyrosine:75 mg
Fats Total:5.10 g
Saturated fatty acids:1.25 g
Monounsaturated fatty acids:2.78 g
Polyunsaturated fatty acids:0.74 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]:20 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.66 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.56 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]:5 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:2.77 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:500 mcg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.69 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:35 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]:500 mcg
Ash:0.60 g
Caffeine:~
Theobromine:~
Product Type:Coffeecake
Weight Watchers Points:3 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?...The nutritional value of squash and pumpkin Seeds improves with age. These Seeds are among the few foods that increase in nutritive value as they decompose. According to tests made at the Massachusetts Experimental Station, squash and pumpkin Seeds stored for more than five months show a marked increase in protein content.
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