English muffins, whole-wheat, toasted

221 calories in 100 g

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Calories in English muffins, whole-wheat, toasted
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221 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
2.21 calories / gram
4 Weight Watchers points
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Calorie Sources:75% carbohydrates; 16% proteins; 9% fats
Fats:2.30 g (21 calories, 2% by weight)
Carbohydrates:44.10 g (176 calories, 44% by weight)
Proteins:9.60 g (38 calories, 10% by weight)
Alcohol:~
Water:41 g (41% by weight)
Fat Composition:50% polyunsaturated; 30% monounsaturated; 20% saturated
Trans Fat :~
Dietary Fiber:7.30 g (7% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 oz
1 muffin
Food Group:Baked Products
USDA #:18267
Tags: toast;
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Vitamin A:5 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:1 mcg
β-Carotene:3 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:94 mcg
Vitamin B-1:260 mcg
Vitamin B-2:130 mcg
Vitamin B-3:3.33 mg
Vitamin B-5:490 mcg
Vitamin B-6:150 mcg
Vitamin B-9:45 mcg
Food folate:45 mcg
Dietary Folate Equivalent:45 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:15.70 mg
Vitamin C:~
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:440 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:1.10 mcg
Calcium (Ca):0.29 g
Copper (Cu):220 mcg
Fluoride (F):~
Iron (Fe):2.66 mg
Magnesium (Mg):77 mg
Manganese (Mn):1.94 mg
Phosphorus (P):0.31 g
Potassium (K):0.23 g
Selenium (Se):43.80 mcg
Sodium (Na):0.69 g
Zinc (Zn):1.74 mg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:44.10 g
Dietary Fiber:7.30 g
Sugars Total:8.79 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:9.60 g
Essential amino acids
Phenylalanine:0.45 g
Leucine:0.66 g
Methionine:0.15 g
Lysine:0.33 g
Isoleucine:0.38 g
Valine:0.45 g
Threonine:0.30 g
Tryptophan:0.14 g
Histidine:0.22 g
Arginine:0.45 g
Non-essential amino acids
Alanine:0.38 g
Aspartic acid:0.55 g
Betaine:~
Cystine:0.20 g
Glutamic acid:2.78 g
Glycine:0.39 g
Hydroxyproline:~
Proline:0.91 g
Serine:0.45 g
Tyrosine:0.29 g
Fats Total:2.30 g
Saturated fatty acids:0.36 g
Monounsaturated fatty acids:0.55 g
Polyunsaturated fatty acids:0.90 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]:1 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:4 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.29 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:50 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]:30 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.52 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]:0.85 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:50 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]:2 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:3 g
Caffeine:~
Theobromine:~
Product Type:English
Weight Watchers Points:4 point(s)
Atkins Diet (Induction) Rating:2 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:2 / 10
Shorter URL for this page:http://calobonga.com/_mG
Did you know?...Most of the calcium in milk is not bound up in the fat globules that are removed when 'skimming' the milk, but rather in the water content of the milk. Removing the part of the milk (the milk fat) with a lower percentage of calcium, increases the relative percentage of calcium in the remaining milk.
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