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Pancakes Nutrition Facts

64 calories in 1 oz

Calories in Pancakes
Pancakes, plain, prepared from recipe
64 calories in Pancakes, 1 oz
1 oz = 28g ≈ 0.063lb ≈ 1.00oz
2.27 calories / gram
2 Weight Watchers points
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Calorie Sources:50% carbohydrates; 39% fats; 11% proteins
Fats:2.75 g (25 calories, 10% by weight)
Carbohydrates:8.02 g (32 calories, 28% by weight)
Proteins:1.81 g (7 calories, 6% by weight)
Alcohol:~
Water:15.00 g (53% by weight)
Fat Composition:49% polyunsaturated; 27% monounsaturated; 23% saturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:16.73 mg
Caffeine:~
Serving Sizes: 100 g
1 oz
1 pancake (4" dia)
1 pancake (6" dia)
Food Group:Baked Products
USDA #:18293
Tags: pan cake; pancake; pancakes;
Related Foods: Calories in Cake
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Cheesecake prepared from mix, no-bake type
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Vitamin A:56 IU
Retinol:15.03 mcg
Retinol Activity Equivalent:15.31 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:56.70 mcg
Vitamin B-2:79.38 mcg
Vitamin B-3:442.26 mcg
Vitamin B-5:113.40 mcg
Vitamin B-6:11.34 mcg
Vitamin B-9:10.77 mcg
Food folate:3.40 mcg
Dietary Folate Equivalent:15.88 mcg
Folic acid:7.37 mcg
Vitamin B-12:0.06 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:85.05 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):62.09 mg
Copper (Cu):11.34 mcg
Fluoride (F):~
Iron (Fe):510.30 mcg
Magnesium (Mg):4.54 mg
Manganese (Mn):56.70 mcg
Phosphorus (P):45.08 mg
Potassium (K):37.42 mg
Selenium (Se):4.22 mcg
Sodium (Na):0.12 g
Zinc (Zn):158.76 mcg
Cholesterol:16.73 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:8.02 g
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:1.81 g
Essential amino acids
Phenylalanine:87.89 mg
Leucine:0.14 g
Methionine:39.69 mg
Lysine:90.72 mg
Isoleucine:82.21 mg
Valine:93.56 mg
Threonine:65.21 mg
Tryptophan:22.68 mg
Histidine:42.53 mg
Arginine:79.38 mg
Non-essential amino acids
Alanine:68.04 mg
Aspartic acid:0.12 g
Betaine:~
Cystine:31.19 mg
Glutamic acid:0.45 g
Glycine:53.87 mg
Hydroxyproline:~
Proline:0.16 g
Serine:0.10 g
Tyrosine:68.04 mg
Fats Total:2.75 g
Saturated fatty acids:0.60 g
Monounsaturated fatty acids:0.70 g
Polyunsaturated fatty acids:1.26 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:8.51 mg
Hexanoic/Caproic [6:0]:5.67 mg
Octanoic/Caprylic [8:0]:2.84 mg
Decanoic/Capric [10:0]:5.67 mg
Dodecanoic/Lauric [12:0]:8.51 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:34.02 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.38 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.14 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]:19.84 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.67 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:2.84 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:1.11 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.14 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]:2.84 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]:1.42 mg
Ash:0.74 g
Caffeine:~
Theobromine:~
Product Type:Pancakes
Weight Watchers Points:2 point(s)
Atkins Diet (Induction) Rating:3 / 10
Atkins Diet (Maintanence) Rating:6 / 10
Zone Diet Rating:5 / 10
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Did you know?...In an interview, Burger King president Donald Smith said that his chain's fries are sprayed with a sugar solution shortly before being packaged and shipped to individual outlets. The sugar caramelizes in the cooking fat, producing the golden color customers expect. Without it, the fries would be nearly the same color outside as inside: pasty white.
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