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Crackers, rye, sandwich-type with cheese filling

481 calories in 100 g

Calories in Crackers, rye, sandwich-type with cheese filling
Crackers, rye, sandwich-type with cheese filling Suggest a better name
481 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
4.81 calories / gram
11 Weight Watchers points
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Calorie Sources:52% carbohydrates; 41% fats; 7% proteins
Fats:22.30 g (196 calories, 22% by weight)
Carbohydrates:60.80 g (249 calories, 61% by weight)
Proteins:9.20 g (36 calories, 9% by weight)
Alcohol:~
Water:3.80 g (4% by weight)
Fat Composition:58% monounsaturated; 28% saturated; 14% polyunsaturated
Trans Fat :~
Dietary Fiber:3.60 g (4% by weight)
Cholesterol:9 mg
Caffeine:~
Serving Sizes: 100 g
0.5 oz
1 cracker, sandwich
Food Group:Baked Products
USDA #:18225
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Vitamin A:334 IU
Retinol:8 mcg
Retinol Activity Equivalent:24 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:610 mcg
Vitamin B-2:490 mcg
Vitamin B-3:3.57 mg
Vitamin B-5:580 mcg
Vitamin B-6:70 mcg
Vitamin B-9:81 mcg
Food folate:16 mcg
Dietary Folate Equivalent:127 mcg
Folic acid:65 mcg
Vitamin B-12:0.12 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:400 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):0.22 g
Copper (Cu):90 mcg
Fluoride (F):~
Iron (Fe):2.45 mg
Magnesium (Mg):37 mg
Manganese (Mn):630 mcg
Phosphorus (P):0.34 g
Potassium (K):0.34 g
Selenium (Se):20.80 mcg
Sodium (Na):1.04 g
Zinc (Zn):700 mcg
Cholesterol:9 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:60.80 g
Dietary Fiber:3.60 g
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:9.20 g
Essential amino acids
Phenylalanine:0.44 g
Leucine:0.64 g
Methionine:0.16 g
Lysine:0.33 g
Isoleucine:0.35 g
Valine:0.41 g
Threonine:0.28 g
Tryptophan:0.11 g
Histidine:0.20 g
Arginine:0.39 g
Non-essential amino acids
Alanine:0.31 g
Aspartic acid:0.51 g
Betaine:~
Cystine:0.18 g
Glutamic acid:2.72 g
Glycine:0.33 g
Hydroxyproline:~
Proline:0.97 g
Serine:0.45 g
Tyrosine:0.27 g
Fats Total:22.30 g
Saturated fatty acids:5.98 g
Monounsaturated fatty acids:12.23 g
Polyunsaturated fatty acids:2.86 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:30 mg
Hexanoic/Caproic [6:0]:10 mg
Octanoic/Caprylic [8:0]:8 mg
Decanoic/Capric [10:0]:10 mg
Dodecanoic/Lauric [12:0]:10 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.20 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:3.06 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:2.60 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]:30 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:12.19 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]:2.70 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.16 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:3.90 g
Caffeine:~
Theobromine:~
Product Type:Crackers
Weight Watchers Points:11 point(s)
Atkins Diet (Induction) Rating:2 / 10
Atkins Diet (Maintanence) Rating:5 / 10
Zone Diet Rating:4 / 10
Shorter URL for this page:http://calobonga.com/_aH
Did you know?...According to the National Onion Association, onion consumption in the U.S. has increased approximately 50% over the past 20 years.
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