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Cookies, peanut butter, prepared from recipe

95 calories in 1 cookie (3" dia)

Cookies, peanut butter, prepared from recipe Suggest a better name
Weight Loss Rating:
Total Calories:95 calories in 1 cookie (3" dia)
Serving Weight:1 cookie = 20g ≈ 0.044lb ≈ 0.71oz
Caloric Density:4.75 calories / gram
Weight Watchers Counter:2 Weight Watchers points
 
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Calorie Sources:48% carbohydrates; 44% fats; 7% proteins
Fats:4.76 g (43 calories, 24% by weight)
Carbohydrates:11.78 g (47 calories, 59% by weight)
Proteins:1.80 g (7 calories, 9% by weight)
Alcohol:~
Water:1.18 g (6% by weight)
Fat Composition:48% monounsaturated; 32% polyunsaturated; 20% saturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:6.20 mg
Caffeine:~
Serving Sizes: 100 g
1 oz
1 cookie (3" dia)
Food Group:Baked Products
USDA #:18189
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Vitamin A:129 IU
Retinol:25 mcg
Retinol Activity Equivalent:27.40 mcg
α-Carotene:~
β-Carotene:27.60 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:44 mcg
Vitamin B-2:42 mcg
Vitamin B-3:702.00 mcg
Vitamin B-5:68 mcg
Vitamin B-6:16.00 mcg
Vitamin B-9:11 mcg
Food folate:3.60 mcg
Dietary Folate Equivalent:16.20 mcg
Folic acid:7.40 mcg
Vitamin B-12:0.02 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:20 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):7.80 mg
Copper (Cu):36 mcg
Fluoride (F):~
Iron (Fe):446.00 mcg
Magnesium (Mg):7.80 mg
Manganese (Mn):114 mcg
Phosphorus (P):23.20 mg
Potassium (K):46.20 mg
Selenium (Se):2.96 mcg
Sodium (Na):0.10 g
Zinc (Zn):164 mcg
Cholesterol:6.20 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:11.78 g
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:1.80 g
Essential amino acids
Phenylalanine:92 mg
Leucine:0.12 g
Methionine:28.00 mg
Lysine:64.00 mg
Isoleucine:66 mg
Valine:78.00 mg
Threonine:58 mg
Tryptophan:18 mg
Histidine:42 mg
Arginine:0.15 g
Non-essential amino acids
Alanine:68 mg
Aspartic acid:0.16 g
Betaine:~
Cystine:30 mg
Glutamic acid:0.44 g
Glycine:84 mg
Hydroxyproline:~
Proline:0.13 g
Serine:92 mg
Tyrosine:66 mg
Fats Total:4.76 g
Saturated fatty acids:0.89 g
Monounsaturated fatty acids:2.17 g
Polyunsaturated fatty acids:1.44 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:600 mcg
Hexanoic/Caproic [6:0]:400 mcg
Octanoic/Caprylic [8:0]:200 mcg
Decanoic/Capric [10:0]:400 mcg
Dodecanoic/Lauric [12:0]:1.40 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:10 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.58 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.29 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]:4.00 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:2.14 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:24.00 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:1.39 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:40 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]:8.00 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]:600 mcg
Ash:0.40 g
Caffeine:~
Theobromine:~
Product Type:Cookies
Weight Watchers Points:2 point(s)
Atkins Diet (Induction) Rating:3 / 10
Atkins Diet (Maintanence) Rating:6 / 10
Zone Diet Rating:4 / 10
Shorter URL for this page:http://calobonga.com/_2O7
Did you know?...The tradition of making Swiss cheese in 200 pound wheels began in the Middle Ages when the government taxed cheese makers on the number of pieces of cheese they produced - not the total weight.
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