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Cheesecake prepared from mix, no-bake type

274 calories in 100 g

Calories in Cheesecake prepared from mix, no-bake type
Cheesecake prepared from mix, no-bake type Suggest a better name
274 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
2.74 calories / gram
6 Weight Watchers points
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Calorie Sources:51% carbohydrates; 41% fats; 8% proteins
Fats:12.70 g (112 calories, 13% by weight)
Carbohydrates:35.50 g (138 calories, 36% by weight)
Proteins:5.50 g (23 calories, 6% by weight)
Alcohol:~
Water:44.20 g (44% by weight)
Fat Composition:56% saturated; 38% monounsaturated; 7% polyunsaturated
Trans Fat :~
Dietary Fiber:1.90 g (2% by weight)
Cholesterol:29 mg
Caffeine:~
Serving Sizes: 100 g
1 oz
1 piece (1/12 of 9" dia)
Food Group:Baked Products
USDA #:18148
Tags: cheese cake; cheesecake;
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Vitamin A:366 IU
Retinol:92 mcg
Retinol Activity Equivalent:96 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:120 mcg
Vitamin B-2:260 mcg
Vitamin B-3:490 mcg
Vitamin B-5:610 mcg
Vitamin B-6:50 mcg
Vitamin B-9:30 mcg
Food folate:18 mcg
Dietary Folate Equivalent:38 mcg
Folic acid:12 mcg
Vitamin B-12:0.31 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:500 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):0.17 g
Copper (Cu):20 mcg
Fluoride (F):~
Iron (Fe):470 mcg
Magnesium (Mg):19 mg
Manganese (Mn):120 mcg
Phosphorus (P):0.23 g
Potassium (K):0.21 g
Selenium (Se):4.70 mcg
Sodium (Na):0.38 g
Zinc (Zn):460 mcg
Cholesterol:29 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:35.50 g
Dietary Fiber:1.90 g
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:5.50 g
Essential amino acids
Phenylalanine:0.26 g
Leucine:0.46 g
Methionine:0.11 g
Lysine:0.36 g
Isoleucine:0.26 g
Valine:0.30 g
Threonine:0.20 g
Tryptophan:60 mg
Histidine:0.14 g
Arginine:0.20 g
Non-essential amino acids
Alanine:0.17 g
Aspartic acid:0.34 g
Betaine:~
Cystine:60 mg
Glutamic acid:1.32 g
Glycine:0.13 g
Hydroxyproline:~
Proline:0.51 g
Serine:0.27 g
Tyrosine:0.22 g
Fats Total:12.70 g
Saturated fatty acids:6.69 g
Monounsaturated fatty acids:4.51 g
Polyunsaturated fatty acids:0.80 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:0.28 g
Hexanoic/Caproic [6:0]:0.12 g
Octanoic/Caprylic [8:0]:90 mg
Decanoic/Capric [10:0]:0.20 g
Dodecanoic/Lauric [12:0]:0.18 g
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.96 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:3.10 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:1.48 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]:0.24 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:4.14 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.65 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.15 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]:~
[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 g
Caffeine:~
Theobromine:~
Product Type:Cheesecake
Weight Watchers Points:6 point(s)
Atkins Diet (Induction) Rating:3 / 10
Atkins Diet (Maintanence) Rating:6 / 10
Zone Diet Rating:4 / 10
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Did you know?...The flavor of olive oil will be adversely affected by light. UV light oxidizes the oil and turns it rancid. Bottling in plastic is detrimental to olive oil quality as the plastic can react with oil in time.
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