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Pancakes, buttermilk, prepared from recipe

64 calories in 1 oz

Calories in Pancakes, buttermilk, prepared from recipe
Pancakes, buttermilk, prepared from recipe Suggest a better name
64 calories in 1 oz
1 oz = 28g ≈ 0.063lb ≈ 1.00oz
2.27 calories / gram
2 Weight Watchers points
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Calorie Sources:51% carbohydrates; 37% fats; 12% proteins
Fats:2.64 g (24 calories, 9% by weight)
Carbohydrates:8.14 g (33 calories, 29% by weight)
Proteins:1.93 g (8 calories, 7% by weight)
Alcohol:~
Water:14.88 g (53% by weight)
Fat Composition:52% polyunsaturated; 27% monounsaturated; 21% saturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:16.44 mg
Caffeine:~
Serving Sizes: 100 g
1 oz
1 pancake (4" dia)
1 pancake (6" dia)
Food Group:Baked Products
USDA #:18390
Tags: pan cake; pancake; pancakes;
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Vitamin A:30 IU
Retinol:8.22 mcg
Retinol Activity Equivalent:8.51 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:56.70 mcg
Vitamin B-2:82.22 mcg
Vitamin B-3:445.10 mcg
Vitamin B-5:113.40 mcg
Vitamin B-6:11.34 mcg
Vitamin B-9:10.77 mcg
Food folate:3.69 mcg
Dietary Folate Equivalent:15.88 mcg
Folic acid:7.09 mcg
Vitamin B-12:0.05 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:113.40 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):44.51 mg
Copper (Cu):14.18 mcg
Fluoride (F):~
Iron (Fe):481.95 mcg
Magnesium (Mg):4.25 mg
Manganese (Mn):56.70 mcg
Phosphorus (P):39.41 mg
Potassium (K):41.11 mg
Selenium (Se):4.28 mcg
Sodium (Na):0.15 g
Zinc (Zn):175.77 mcg
Cholesterol:16.44 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:8.14 g
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:1.93 g
Essential amino acids
Phenylalanine:93.56 mg
Leucine:0.15 g
Methionine:42.53 mg
Lysine:96.39 mg
Isoleucine:87.89 mg
Valine:0.10 g
Threonine:70.88 mg
Tryptophan:22.68 mg
Histidine:45.36 mg
Arginine:82.21 mg
Non-essential amino acids
Alanine:70.88 mg
Aspartic acid:0.12 g
Betaine:~
Cystine:34.02 mg
Glutamic acid:0.46 g
Glycine:56.70 mg
Hydroxyproline:~
Proline:0.17 g
Serine:0.10 g
Tyrosine:68.04 mg
Fats Total:2.64 g
Saturated fatty acids:0.52 g
Monounsaturated fatty acids:0.67 g
Polyunsaturated fatty acids:1.27 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:2.84 mg
Hexanoic/Caproic [6:0]:2.84 mg
Octanoic/Caprylic [8:0]:1.98 mg
Decanoic/Capric [10:0]:2.84 mg
Dodecanoic/Lauric [12:0]:2.84 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:17.01 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.35 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.12 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]:17.01 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.64 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]:1.12 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:0.62 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?...To determine whether an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it is fresh-if it rises to the surface, throw it away.
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