Pretzel Nutrition Facts

228 calories in 10 twists

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Calories in Pretzel
Snacks, pretzels, hard, plain, salted
228 calories in Pretzel, 10 twists
10 twists = 60g ≈ 0.132lb ≈ 2.12oz
3.80 calories / gram
4 Weight Watchers points
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Calorie Sources:84% carbohydrates; 10% proteins; 6% fats
Fats:1.58 g (14 calories, 3% by weight)
Carbohydrates:47.86 g (191 calories, 80% by weight)
Proteins:6.20 g (23 calories, 10% by weight)
Alcohol:~
Water:2.06 g (3% by weight)
Fat Composition:43% monounsaturated; 39% polyunsaturated; 18% saturated
Trans Fat :~
Dietary Fiber:1.80 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:5.40 mcg
Vitamin B-1:300.00 mcg
Vitamin B-2:192 mcg
Vitamin B-3:3.08 mg
Vitamin B-5:198 mcg
Vitamin B-6:24 mcg
Vitamin B-9:111.60 mcg
Food folate:26.40 mcg
Dietary Folate Equivalent:171.60 mcg
Folic acid:85.20 mcg
Vitamin B-12:~
Added Vitamin B-12:~
Choline:17.70 mg
Vitamin C:~
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:210 mcg
Added α-Tocopherol:~
β-Tocopherol:24 mcg
δ-Tocopherol:6 mcg
γ-Tocopherol:138 mcg
Vitamin K:1.26 mcg
Calcium (Ca):10.80 mg
Copper (Cu):102 mcg
Fluoride (F):~
Iron (Fe):3.12 mg
Magnesium (Mg):17.40 mg
Manganese (Mn):558 mcg
Phosphorus (P):67.80 mg
Potassium (K):81.60 mg
Selenium (Se):3.60 mcg
Sodium (Na):0.81 g
Zinc (Zn):858 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:47.86 g
Dietary Fiber:1.80 g
Sugars Total:1.66 g
Fructose:0.11 g
Galactose:0.13 g
Glucose/Dextrose:0.42 g
Lactose:~
Maltose:0.86 g
Sucrose:72 mg
Starch:42.84 g
Proteins Total:6.20 g
Essential amino acids
Phenylalanine:0.31 g
Leucine:0.45 g
Methionine:0.10 g
Lysine:0.15 g
Isoleucine:0.24 g
Valine:0.29 g
Threonine:0.15 g
Tryptophan:54 mg
Histidine:0.13 g
Arginine:0.22 g
Non-essential amino acids
Alanine:0.20 g
Aspartic acid:0.35 g
Betaine:30 mg
Cystine:0.10 g
Glutamic acid:2.18 g
Glycine:0.25 g
Hydroxyproline:~
Proline:0.71 g
Serine:0.32 g
Tyrosine:0.19 g
Fats Total:1.58 g
Saturated fatty acids:0.30 g
Monounsaturated fatty acids:0.73 g
Polyunsaturated fatty acids:0.66 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]:0.22 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:72 mg
Eicosanoic/Arachidic [20:0]:3.60 mg
Docosanoic/Behenic [22:0]:1.80 mg
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:600 mcg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.56 g
[18:1 cis]:0.56 g
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:4.20 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.59 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:42 mg
[18:3 Ω-3 c,c,c]:42 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:2.30 g
Caffeine:~
Theobromine:~
Product Type:Pretzel
Weight Watchers Points:4 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/_1P5
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.
Related: Snacks, potato chips, made from dried potatoes, sour-cream and onion-flavor
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