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Pretzel Nutrition Facts

380 calories in 100 g

Calories in Pretzel
Snacks, pretzels, hard, plain, salted
380 calories in Pretzel, 100 g
100g ≈ 0.220lb ≈ 3.53oz
3.80 calories / gram
7 Weight Watchers points
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Calorie Sources:84% carbohydrates; 10% proteins; 6% fats
Fats:2.63 g (23 calories, 3% by weight)
Carbohydrates:79.76 g (319 calories, 80% by weight)
Proteins:10.34 g (38 calories, 10% by weight)
Alcohol:~
Water:3.44 g (3% by weight)
Fat Composition:43% monounsaturated; 39% polyunsaturated; 18% saturated
Trans Fat :~
Dietary Fiber:3 g (3% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 oz
10 twists
Food Group:Snacks
USDA #:19047
Tags: pretzel;
Related Foods: Calories in Soft Pretzels
Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:9 mcg
Vitamin B-1:500 mcg
Vitamin B-2:320 mcg
Vitamin B-3:5.13 mg
Vitamin B-5:330 mcg
Vitamin B-6:40 mcg
Vitamin B-9:186 mcg
Food folate:44 mcg
Dietary Folate Equivalent:286 mcg
Folic acid:142 mcg
Vitamin B-12:~
Added Vitamin B-12:~
Choline:29.50 mg
Vitamin C:~
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:350 mcg
Added α-Tocopherol:~
β-Tocopherol:40 mcg
δ-Tocopherol:10 mcg
γ-Tocopherol:230 mcg
Vitamin K:2.10 mcg
Calcium (Ca):18 mg
Copper (Cu):170 mcg
Fluoride (F):~
Iron (Fe):5.20 mg
Magnesium (Mg):29 mg
Manganese (Mn):930 mcg
Phosphorus (P):0.11 g
Potassium (K):0.14 g
Selenium (Se):6 mcg
Sodium (Na):1.36 g
Zinc (Zn):1.43 mg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:79.76 g
Dietary Fiber:3 g
Sugars Total:2.76 g
Fructose:0.18 g
Galactose:0.22 g
Glucose/Dextrose:0.70 g
Lactose:~
Maltose:1.44 g
Sucrose:0.12 g
Starch:71.40 g
Proteins Total:10.34 g
Essential amino acids
Phenylalanine:0.52 g
Leucine:0.75 g
Methionine:0.17 g
Lysine:0.25 g
Isoleucine:0.40 g
Valine:0.48 g
Threonine:0.25 g
Tryptophan:90 mg
Histidine:0.22 g
Arginine:0.36 g
Non-essential amino acids
Alanine:0.34 g
Aspartic acid:0.59 g
Betaine:50 mg
Cystine:0.17 g
Glutamic acid:3.64 g
Glycine:0.41 g
Hydroxyproline:~
Proline:1.19 g
Serine:0.53 g
Tyrosine:0.32 g
Fats Total:2.63 g
Saturated fatty acids:0.50 g
Monounsaturated fatty acids:1.22 g
Polyunsaturated fatty acids:1.10 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]:~
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.36 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.12 g
Eicosanoic/Arachidic [20:0]:6 mg
Docosanoic/Behenic [22:0]:3 mg
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:1 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.93 g
[18:1 cis]:0.93 g
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:7 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.99 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:70 mg
[18:3 Ω-3 c,c,c]:70 mg
[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:3.83 g
Caffeine:~
Theobromine:~
Product Type:Pretzel
Weight Watchers Points:7 point(s)
Atkins Diet (Induction) Rating:1 / 10
Atkins Diet (Maintanence) Rating:2 / 10
Zone Diet Rating:1 / 10
Shorter URL for this page:http://calobonga.com/_Zt
Did you know?...Cruciferous vegetables such as broccoli tend to release strong smelling chemical compounds when cooked. These ammonia and hydrogen sulfide compounds will smell up the kitchen. Steaming or cooking in a small amount of water and as fast as possible will reduce this problem.
Related: Snacks, potato chips, made from dried potatoes, sour-cream and onion-flavor
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