Cookies, chocolate wafers

433 calories in 100 g

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Total Calories:433 calories in 100 g
Serving Weight:100g ≈ 0.220lb ≈ 3.53oz
Caloric Density:4.33 calories / gram
Weight Watchers Counter:9 Weight Watchers points
 
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Calorie Sources:65% carbohydrates; 29% fats; 5% proteins
Fats:14.20 g (126 calories, 14% by weight)
Carbohydrates:72.40 g (282 calories, 72% by weight)
Proteins:6.60 g (23 calories, 7% by weight)
Alcohol:~
Water:4.50 g (5% by weight)
Fat Composition:37% monounsaturated; 32% saturated; 31% polyunsaturated
Trans Fat :~
Dietary Fiber:3.40 g (3% by weight)
Cholesterol:2 mg
Caffeine:7 mg
Serving Sizes: 100 g
1 cup, crumbs
1 oz
1 wafer
Food Group:Baked Products
USDA #:18157
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Vitamin A:12 IU
Retinol:3 mcg
Retinol Activity Equivalent:3 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:11 mcg
Vitamin B-1:200 mcg
Vitamin B-2:260 mcg
Vitamin B-3:2.85 mg
Vitamin B-5:380 mcg
Vitamin B-6:50 mcg
Vitamin B-9:61 mcg
Food folate:11 mcg
Dietary Folate Equivalent:96 mcg
Folic acid:50 mcg
Vitamin B-12:0.09 mcg
Added Vitamin B-12:~
Choline:14.60 mg
Vitamin C:~
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:720 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:2.40 mcg
Calcium (Ca):31 mg
Copper (Cu):460 mcg
Fluoride (F):~
Iron (Fe):4.01 mg
Magnesium (Mg):53 mg
Manganese (Mn):690 mcg
Phosphorus (P):0.13 g
Potassium (K):0.21 g
Selenium (Se):5.70 mcg
Sodium (Na):0.58 g
Zinc (Zn):1.09 mg
Cholesterol:2 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:72.40 g
Dietary Fiber:3.40 g
Sugars Total:29.66 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:6.60 g
Essential amino acids
Phenylalanine:0.30 g
Leucine:0.44 g
Methionine:0.10 g
Lysine:0.28 g
Isoleucine:0.26 g
Valine:0.32 g
Threonine:0.22 g
Tryptophan:90 mg
Histidine:0.12 g
Arginine:0.28 g
Non-essential amino acids
Alanine:0.23 g
Aspartic acid:0.40 g
Betaine:~
Cystine:0.12 g
Glutamic acid:1.75 g
Glycine:0.23 g
Hydroxyproline:~
Proline:0.57 g
Serine:0.33 g
Tyrosine:0.20 g
Fats Total:14.20 g
Saturated fatty acids:4.24 g
Monounsaturated fatty acids:4.86 g
Polyunsaturated fatty acids:4.15 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:1 mg
Hexanoic/Caproic [6:0]:10 mg
Octanoic/Caprylic [8:0]:0.12 g
Decanoic/Capric [10:0]:0.10 g
Dodecanoic/Lauric [12:0]:0.76 g
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.30 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:1.79 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:1.12 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]:40 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:4.80 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:1 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:3.86 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.26 g
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:1 mg
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:6 mg
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:3 mg
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:2 mg
Ash:2 g
Caffeine:7 mg
Theobromine:0.22 g
Product Type:Cookies
Weight Watchers Points:9 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?...Most of the calcium in milk is not bound up in the fat globules that are removed when 'skimming' the milk, but rather in the water content of the milk. Removing the part of the milk (the milk fat) with a lower percentage of calcium, increases the relative percentage of calcium in the remaining milk.
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