Peanut Butter Cookie Nutrition Facts

73 calories in 1 portion, dough for 1 cookie

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Cookies, peanut butter, refrigerated dough
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Total Calories:73 calories in 1 portion, dough for 1 cookie
Serving Weight:1 portion, dough for 1 cookie = 16g ≈ 0.035lb ≈ 0.56oz
Caloric Density:4.58 calories / gram
Weight Watchers Counter:2 Weight Watchers points
 
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Calorie Sources:48% fats; 46% carbohydrates; 7% proteins
Fats:4 g (35 calories, 25% by weight)
Carbohydrates:8.34 g (33 calories, 52% by weight)
Proteins:1.31 g (5 calories, 8% by weight)
Alcohol:~
Water:2.02 g (13% by weight)
Fat Composition:55% monounsaturated; 24% saturated; 20% polyunsaturated
Trans Fat :~
Dietary Fiber:0.18 g (1% by weight)
Cholesterol:4.32 mg
Caffeine:~
Serving Sizes: 100 g
1 oz
1 portion, dough for 1 cookie
Food Group:Baked Products
USDA #:18187
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Calories in Whipped Butter
Vitamin A:8 IU
Retinol:2.24 mcg
Retinol Activity Equivalent:2.24 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:30.40 mcg
Vitamin B-2:28.80 mcg
Vitamin B-3:662.40 mcg
Vitamin B-5:59.20 mcg
Vitamin B-6:22.40 mcg
Vitamin B-9:9.12 mcg
Food folate:1.92 mcg
Dietary Folate Equivalent:14.24 mcg
Folic acid:7.20 mcg
Vitamin B-12:0 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:~
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):16.16 mg
Copper (Cu):24 mcg
Fluoride (F):~
Iron (Fe):272 mcg
Magnesium (Mg):5.92 mg
Manganese (Mn):51.20 mcg
Phosphorus (P):38.56 mg
Potassium (K):49.28 mg
Selenium (Se):0.80 mcg
Sodium (Na):63.52 mg
Zinc (Zn):108.80 mcg
Cholesterol:4.32 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:8.34 g
Dietary Fiber:0.18 g
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:1.31 g
Essential amino acids
Phenylalanine:65.60 mg
Leucine:91.20 mg
Methionine:19.20 mg
Lysine:52.80 mg
Isoleucine:51.20 mg
Valine:59.20 mg
Threonine:43.20 mg
Tryptophan:14.40 mg
Histidine:30.40 mg
Arginine:0.10 g
Non-essential amino acids
Alanine:49.60 mg
Aspartic acid:0.11 g
Betaine:~
Cystine:22.40 mg
Glutamic acid:0.32 g
Glycine:59.20 mg
Hydroxyproline:~
Proline:92.80 mg
Serine:72 mg
Tyrosine:46.40 mg
Fats Total:4 g
Saturated fatty acids:0.93 g
Monounsaturated fatty acids:2.10 g
Polyunsaturated fatty acids:0.76 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]:800 mcg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:17.60 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.49 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.35 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]:1.60 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:2.08 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:14.40 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.75 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:16 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]:960 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]:320 mcg
Ash:0.32 g
Caffeine:~
Theobromine:~
Product Type:Peanut
Weight Watchers Points:2 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?...Over 90% of world olive production is used to make oil, and almost 98% of the acreage is in the Mediterranean region.
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