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Crackers, matzo, egg and onion

391 calories in 100 g

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?...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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