French Rolls Nutrition Facts

79 calories in 1 oz

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Calories in French Rolls
Rolls, french
79 calories in 1 oz
1 oz = 28g ≈ 0.063lb ≈ 1.00oz
2.77 calories / gram
1 Weight Watchers point
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Calorie Sources:74% carbohydrates; 14% fats; 12% proteins
Fats:1.22 g (11 calories, 4% by weight)
Carbohydrates:14.23 g (58 calories, 50% by weight)
Proteins:2.44 g (10 calories, 9% by weight)
Alcohol:~
Water:9.87 g (35% by weight)
Fat Composition:52% monounsaturated; 26% saturated; 22% polyunsaturated
Trans Fat :~
Dietary Fiber:0.91 g (3% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 oz
1 roll
Food Group:Baked Products
USDA #:18349
Related Foods: BURGER KING, French Fries
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Potatoes, french fried, steak fries, salt added in processing, frozen, as purchased
WENDY'S, French Fries
Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:14.18 mcg
Vitamin B-1:147.42 mcg
Vitamin B-2:85.05 mcg
Vitamin B-3:1.23 mg
Vitamin B-5:127.57 mcg
Vitamin B-6:8.51 mcg
Vitamin B-9:32.04 mcg
Food folate:9.36 mcg
Dietary Folate Equivalent:47.91 mcg
Folic acid:22.68 mcg
Vitamin B-12:~
Added Vitamin B-12:~
Choline:4.20 mg
Vitamin C:~
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:85.05 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:0.51 mcg
Calcium (Ca):25.80 mg
Copper (Cu):36.85 mcg
Fluoride (F):~
Iron (Fe):768.29 mcg
Magnesium (Mg):5.67 mg
Manganese (Mn):155.93 mcg
Phosphorus (P):23.81 mg
Potassium (K):32.32 mg
Selenium (Se):7.91 mcg
Sodium (Na):0.17 g
Zinc (Zn):255.15 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:14.23 g
Dietary Fiber:0.91 g
Sugars Total:87.89 mg
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:2.44 g
Essential amino acids
Phenylalanine:0.12 g
Leucine:0.17 g
Methionine:42.53 mg
Lysine:65.21 mg
Isoleucine:93.56 mg
Valine:0.11 g
Threonine:70.88 mg
Tryptophan:25.52 mg
Histidine:51.03 mg
Arginine:90.72 mg
Non-essential amino acids
Alanine:85.05 mg
Aspartic acid:0.12 g
Betaine:~
Cystine:51.03 mg
Glutamic acid:0.79 g
Glycine:85.05 mg
Hydroxyproline:~
Proline:0.26 g
Serine:0.12 g
Tyrosine:68.04 mg
Fats Total:1.22 g
Saturated fatty acids:0.27 g
Monounsaturated fatty acids:0.56 g
Polyunsaturated fatty acids:0.24 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]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:2.84 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.15 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.11 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]:2.84 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.55 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]:0.22 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:8.51 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]:~
[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:0.54 g
Caffeine:~
Theobromine:~
Product Type:French
Weight Watchers Points:1 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/_38z
Did you know?...To reduce tearing when peeling or slicing an onion, chill for 30 minutes or cut off the top, but leave the root on. The root has the largest amount of sulphuric compounds, which is what causes tears when the onion is peeled or cut. Remove the root prior to cooking or eating.
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