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Cheesecake Nutrition Facts

321 calories in 100 g

Calories in Cheesecake
Cheesecake commercially prepared
321 calories in Cheesecake, 100 g
100g ≈ 0.220lb ≈ 3.53oz
3.21 calories / gram
8 Weight Watchers points
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Calorie Sources:62% fats; 31% carbohydrates; 7% proteins
Fats:22.50 g (198 calories, 23% by weight)
Carbohydrates:25.50 g (99 calories, 26% by weight)
Proteins:5.50 g (23 calories, 6% by weight)
Alcohol:~
Water:45.60 g (46% by weight)
Fat Composition:49% saturated; 43% monounsaturated; 8% polyunsaturated
Trans Fat :~
Dietary Fiber:0.40 g
Cholesterol:55 mg
Caffeine:~
Serving Sizes: 100 g
1 oz
1 piece (1/6 of 17 oz cake)
1 piece (1 NLEA serving)
Food Group:Baked Products
USDA #:18147
Tags: cheese cake;
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Vitamin A:547 IU
Retinol:150 mcg
Retinol Activity Equivalent:153 mcg
α-Carotene:~
β-Carotene:30 mcg
β-Cryptoxanthin:2 mcg
Lycopene:~
Lutein + Zeaxanthin:62 mcg
Vitamin B-1:20 mcg
Vitamin B-2:190 mcg
Vitamin B-3:190 mcg
Vitamin B-5:570 mcg
Vitamin B-6:50 mcg
Vitamin B-9:18 mcg
Food folate:15 mcg
Dietary Folate Equivalent:20 mcg
Folic acid:3 mcg
Vitamin B-12:0.17 mcg
Added Vitamin B-12:~
Choline:45.90 mg
Vitamin C:400 mcg
Vitamin D:18
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):0.50 mcg
Vitamin E:560 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:4.40 mcg
Calcium (Ca):51 mg
Copper (Cu):20 mcg
Fluoride (F):~
Iron (Fe):630 mcg
Magnesium (Mg):11 mg
Manganese (Mn):140 mcg
Phosphorus (P):93 mg
Potassium (K):90 mg
Selenium (Se):5.20 mcg
Sodium (Na):0.21 g
Zinc (Zn):510 mcg
Cholesterol:55 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:25.50 g
Dietary Fiber:0.40 g
Sugars Total:21.80 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:5.50 g
Essential amino acids
Phenylalanine:0.25 g
Leucine:0.46 g
Methionine:0.13 g
Lysine:0.37 g
Isoleucine:0.28 g
Valine:0.31 g
Threonine:0.22 g
Tryptophan:60 mg
Histidine:0.13 g
Arginine:0.25 g
Non-essential amino acids
Alanine:0.25 g
Aspartic acid:0.40 g
Betaine:~
Cystine:70 mg
Glutamic acid:1.02 g
Glycine:0.22 g
Hydroxyproline:~
Proline:0.48 g
Serine:0.30 g
Tyrosine:0.22 g
Fats Total:22.50 g
Saturated fatty acids:9.92 g
Monounsaturated fatty acids:8.63 g
Polyunsaturated fatty acids:1.60 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:0.35 g
Hexanoic/Caproic [6:0]:0.13 g
Octanoic/Caprylic [8:0]:0.11 g
Decanoic/Capric [10:0]:0.24 g
Dodecanoic/Lauric [12:0]:0.20 g
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:1.26 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:4.77 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:2.49 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]:0.34 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:8.11 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:2 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:1.36 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.22 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]:5 mg
Ash:0.90 g
Caffeine:~
Theobromine:~
Product Type:Cheesecake
Weight Watchers Points:8 point(s)
Atkins Diet (Induction) Rating:3 / 10
Atkins Diet (Maintanence) Rating:6 / 10
Zone Diet Rating:2 / 10
Shorter URL for this page:http://calobonga.com/_oc
Did you know?...UK and US government statistics indicate that levels of trace minerals in fruit and vegetables fell by up to 76% between 1940 and 1991.
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