Crackers, matzo, egg and onion

391 calories in 100 g

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Calories in Crackers, matzo, egg and onion
Crackers, matzo, egg and onion Suggest a better name
391 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
3.91 calories / gram
7 Weight Watchers points
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Calorie Sources:81% carbohydrates; 10% proteins; 9% fats
Fats:3.90 g (34 calories, 4% by weight)
Carbohydrates:77.10 g (316 calories, 77% by weight)
Proteins:10 g (41 calories, 10% by weight)
Alcohol:~
Water:7.20 g (7% by weight)
Fat Composition:34% polyunsaturated; 34% monounsaturated; 32% saturated
Trans Fat :~
Dietary Fiber:5 g (5% by weight)
Cholesterol:45 mg
Caffeine:~
Serving Sizes: 100 g
1 matzo
0.5 oz
Food Group:Baked Products
USDA #:18400
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Vitamin A:24 IU
Retinol:7 mcg
Retinol Activity Equivalent:7 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:550 mcg
Vitamin B-2:430 mcg
Vitamin B-3:4.89 mg
Vitamin B-5:570 mcg
Vitamin B-6:110 mcg
Vitamin B-9:158 mcg
Food folate:10 mcg
Dietary Folate Equivalent:262 mcg
Folic acid:148 mcg
Vitamin B-12:0.22 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:200 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):36 mg
Copper (Cu):80 mcg
Fluoride (F):~
Iron (Fe):4.37 mg
Magnesium (Mg):30 mg
Manganese (Mn):820 mcg
Phosphorus (P):89 mg
Potassium (K):83 mg
Selenium (Se):36.50 mcg
Sodium (Na):0.28 g
Zinc (Zn):730 mcg
Cholesterol:45 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:77.10 g
Dietary Fiber:5 g
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:10 g
Essential amino acids
Phenylalanine:0.50 g
Leucine:0.70 g
Methionine:0.19 g
Lysine:0.28 g
Isoleucine:0.37 g
Valine:0.42 g
Threonine:0.29 g
Tryptophan:0.12 g
Histidine:0.22 g
Arginine:0.43 g
Non-essential amino acids
Alanine:0.34 g
Aspartic acid:0.49 g
Betaine:~
Cystine:0.21 g
Glutamic acid:3.08 g
Glycine:0.35 g
Hydroxyproline:~
Proline:1.05 g
Serine:0.52 g
Tyrosine:0.31 g
Fats Total:3.90 g
Saturated fatty acids:0.93 g
Monounsaturated fatty acids:0.98 g
Polyunsaturated fatty acids:1 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:1 mg
Decanoic/Capric [10:0]:1 mg
Dodecanoic/Lauric [12:0]:1 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:8 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.74 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.18 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]:60 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.91 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:6 mg
Docosenoic/Erucic [22:1]:1 mg
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.91 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]: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]:30 mg
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:1 mg
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:8 mg
Ash:1.80 g
Caffeine:~
Theobromine:~
Product Type:Crackers
Weight Watchers Points:7 point(s)
Atkins Diet (Induction) Rating:1 / 10
Atkins Diet (Maintanence) Rating:2 / 10
Zone Diet Rating:1 / 10
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Did you know?...The avocado is a climacteric fruit (the banana is another), which means that it matures on the tree but ripens off the tree. Avocados used in commerce are picked hard and green and kept in coolers at 38 to 42 F (3.3 to 5.6 C) until they reach their final destination. Avocados must be mature to ripen properly.
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