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Crackers, standard snack-type, sandwich, with peanut butter filling

35 calories in 1 cracker, sandwich

Calories in Crackers, standard snack-type, sandwich, with peanut butter filling
Crackers, standard snack-type, sandwich, with peanut butter filling Suggest a better name
35 calories in 1 cracker, sandwich
1 cracker, sandwich = 7g ≈ 0.015lb ≈ 0.25oz
4.94 calories / gram
1 Weight Watchers point
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Calorie Sources:48% carbohydrates; 43% fats; 9% proteins
Fats:1.72 g (15 calories, 25% by weight)
Carbohydrates:4.09 g (17 calories, 58% by weight)
Proteins:0.80 g (3 calories, 11% by weight)
Water:0.21 g (3% by weight)
Fat Composition:59% monounsaturated; 21% saturated; 20% polyunsaturated
Trans Fat :~
Dietary Fiber:0.16 g (2% by weight)
Serving Sizes: 100 g
0.5 oz
1 cracker, sandwich
Food Group:Baked Products
USDA #:18231
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Vitamin A:0 IU
Retinol:0.07 mcg
Retinol Activity Equivalent:0.07 mcg
Lutein + Zeaxanthin:0.70 mcg
Vitamin B-1:33.60 mcg
Vitamin B-2:18.90 mcg
Vitamin B-3:427.70 mcg
Vitamin B-5:32.90 mcg
Vitamin B-6:9.80 mcg
Vitamin B-9:6.02 mcg
Food folate:2.38 mcg
Dietary Folate Equivalent:8.54 mcg
Folic acid:3.64 mcg
Vitamin B-12:0 mcg
Added Vitamin B-12:~
Choline:1.73 mg
Vitamin C:~
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:144.20 mcg
Added α-Tocopherol:~
β-Tocopherol:11.20 mcg
δ-Tocopherol:147.70 mcg
γ-Tocopherol:524.30 mcg
Vitamin K:0.66 mcg
Calcium (Ca):5.67 mg
Copper (Cu):22.40 mcg
Fluoride (F):~
Iron (Fe):193.90 mcg
Magnesium (Mg):3.85 mg
Manganese (Mn):54.60 mcg
Phosphorus (P):19.18 mg
Potassium (K):15.05 mg
Selenium (Se):0.76 mcg
Sodium (Na):50.26 mg
Zinc (Zn):79.10 mcg
Phytosterols:3.43 mg
Carbohydrates Total:4.09 g
Dietary Fiber:0.16 g
Sugars Total:0.73 g
Fructose:35.70 mg
Glucose/Dextrose:0.19 g
Lactose:4.90 mg
Maltose:41.30 mg
Sucrose:0.46 g
Starch:2.85 g
Proteins Total:0.80 g
Essential amino acids
Phenylalanine:40.60 mg
Leucine:53.20 mg
Methionine:11.90 mg
Lysine:23.10 mg
Isoleucine:28 mg
Valine:32.90 mg
Threonine:24.50 mg
Tryptophan:8.40 mg
Histidine:18.90 mg
Arginine:65.10 mg
Non-essential amino acids
Alanine:28.70 mg
Aspartic acid:66.50 mg
Cystine:13.30 mg
Glutamic acid:0.21 g
Glycine:38.50 mg
Proline:62.30 mg
Serine:39.20 mg
Tyrosine:28 mg
Fats Total:1.72 g
Saturated fatty acids:0.34 g
Monounsaturated fatty acids:0.96 g
Polyunsaturated fatty acids:0.33 g
Trans fatty acids:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:~
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.21 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:87.50 mg
Eicosanoic/Arachidic [20:0]:13.30 mg
Docosanoic/Behenic [22:0]:27.30 mg
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:~
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.95 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:14.70 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.33 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:~
[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:0.19 g
Product Type:Crackers
Weight Watchers Points:1 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?...Onions should be kept in a cool, dry open space away from bright light. Onions do best in an area that allows for air circulation. Because onions absorb moisture, do not store onions below the sink. Also, do not place onions near potatoes because potatoes give off moisture and produce a gas that causes onions to spoil more quickly.
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