English muffins, whole-wheat

134 calories in 1 muffin

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Calories in English muffins, whole-wheat
English muffins, whole-wheat Suggest a better name
134 calories in 1 muffin
1 muffin = 66g ≈ 0.146lb ≈ 2.33oz
2.03 calories / gram
2 Weight Watchers points
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Calorie Sources:76% carbohydrates; 15% proteins; 9% fats
Fats:1.39 g (12 calories, 2% by weight)
Carbohydrates:26.66 g (101 calories, 40% by weight)
Proteins:5.81 g (20 calories, 9% by weight)
Alcohol:~
Water:30.16 g (46% by weight)
Fat Composition:50% polyunsaturated; 31% monounsaturated; 20% saturated
Trans Fat :~
Dietary Fiber:4.42 g (7% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 oz
1 muffin
Food Group:Baked Products
USDA #:18266
Related Foods: Calories in Bread
Bread, whole-wheat, prepared from recipe, toasted
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Vitamin A:3 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:0.66 mcg
β-Carotene:1.98 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:60.06 mcg
Vitamin B-1:198 mcg
Vitamin B-2:92.40 mcg
Vitamin B-3:2.25 mg
Vitamin B-5:455.40 mcg
Vitamin B-6:105.60 mcg
Vitamin B-9:32.34 mcg
Food folate:32.34 mcg
Dietary Folate Equivalent:32.34 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:9.04 mg
Vitamin C:~
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:270.60 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:0.66 mcg
Calcium (Ca):0.17 g
Copper (Cu):138.60 mcg
Fluoride (F):~
Iron (Fe):1.62 mg
Magnesium (Mg):46.86 mg
Manganese (Mn):1.18 mg
Phosphorus (P):0.19 g
Potassium (K):0.14 g
Selenium (Se):26.60 mcg
Sodium (Na):0.31 g
Zinc (Zn):1.06 mg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:26.66 g
Dietary Fiber:4.42 g
Sugars Total:5.34 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:5.81 g
Essential amino acids
Phenylalanine:0.27 g
Leucine:0.40 g
Methionine:92.40 mg
Lysine:0.20 g
Isoleucine:0.23 g
Valine:0.27 g
Threonine:0.18 g
Tryptophan:79.20 mg
Histidine:0.13 g
Arginine:0.27 g
Non-essential amino acids
Alanine:0.23 g
Aspartic acid:0.34 g
Betaine:~
Cystine:0.13 g
Glutamic acid:1.69 g
Glycine:0.24 g
Hydroxyproline:~
Proline:0.55 g
Serine:0.27 g
Tyrosine:0.18 g
Fats Total:1.39 g
Saturated fatty acids:0.22 g
Monounsaturated fatty acids:0.34 g
Polyunsaturated fatty acids:0.55 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]:660 mcg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:1.98 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.18 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:26.40 mg
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]:19.80 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.31 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.51 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:26.40 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]:1.32 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]:~
Ash:1.85 g
Caffeine:~
Theobromine:~
Product Type:English
Weight Watchers Points:2 point(s)
Atkins Diet (Induction) Rating:1 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:2 / 10
Shorter URL for this page:http://calobonga.com/_1NC
Did you know?...An egg white is easiest to beat at room temperature. Take the egg out of the refrigerator about 1/2 hour before using.
Related: English muffins, wheat, toasted
English muffins, whole-wheat, toasted
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