Butterscotch Nutrition Facts

63 calories in 3 pieces

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Calories in Butterscotch
Candies, butterscotch
63 calories in Butterscotch, 3 pieces
3 pieces = 16g ≈ 0.035lb ≈ 0.56oz
3.91 calories / gram
1 Weight Watchers point
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Calorie Sources:92% carbohydrates; 8% fats
Fats:0.53 g (5 calories, 3% by weight)
Carbohydrates:14.46 g (58 calories, 90% by weight)
Proteins:4.80 mg
Alcohol:~
Water:0.84 g (5% by weight)
Fat Composition:68% saturated; 28% monounsaturated; 4% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:1.44 mg
Caffeine:~
Serving Sizes: 100 g
1 oz
3 pieces
Food Group:Sweets
USDA #:19070
Tags: butterscotch; candie; candy;
Related Foods: Calories in Candy
Calories in Fudge
Calories in Fudge With Nuts
Calories in Halva
Calories in Jellybeans
Calories in Marshmallows
Calories in Milk Chocolate
Calories in Truffles
Vitamin A:16 IU
Retinol:4.32 mcg
Retinol Activity Equivalent:4.48 mcg
α-Carotene:~
β-Carotene:0.96 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:1.60 mcg
Vitamin B-2:1.60 mcg
Vitamin B-3:0.32 mcg
Vitamin B-5:0.64 mcg
Vitamin B-6:~
Vitamin B-9:~
Food folate:~
Dietary Folate Equivalent:~
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:128 mcg
Vitamin C:~
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:14.40 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:0.05 mcg
Calcium (Ca):640 mcg
Copper (Cu):0.16 mcg
Fluoride (F):~
Iron (Fe):1.60 mcg
Magnesium (Mg):~
Manganese (Mn):0.16 mcg
Phosphorus (P):160 mcg
Potassium (K):480 mcg
Selenium (Se):0.10 mcg
Sodium (Na):62.56 mg
Zinc (Zn):14.40 mcg
Cholesterol:1.44 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:14.46 g
Dietary Fiber:~
Sugars Total:12.87 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:4.80 mg
Essential amino acids
Phenylalanine:~
Leucine:~
Methionine:~
Lysine:~
Isoleucine:~
Valine:~
Threonine:~
Tryptophan:~
Histidine:~
Arginine:~
Non-essential amino acids
Alanine:~
Aspartic acid:~
Betaine:~
Cystine:~
Glutamic acid:~
Glycine:~
Hydroxyproline:~
Proline:~
Serine:~
Tyrosine:~
Fats Total:0.53 g
Saturated fatty acids:0.33 g
Monounsaturated fatty acids:0.13 g
Polyunsaturated fatty acids:19.20 mg
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:20.80 mg
Hexanoic/Caproic [6:0]:12.80 mg
Octanoic/Caprylic [8:0]:6.40 mg
Decanoic/Capric [10:0]:16 mg
Dodecanoic/Lauric [12:0]:16 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:46.40 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.14 g
Heptadecanoic/Margaric [17:0]:3.20 mg
Octadecanoic/Stearic [18:0]:64 mg
Eicosanoic/Arachidic [20:0]:960 mcg
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:4.80 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.13 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:640 mcg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:17.60 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:1.60 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]:~
[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:0.16 g
Caffeine:~
Theobromine:~
Product Type:Butterscotch
Weight Watchers Points:1 point(s)
Atkins Diet (Induction) Rating:0 / 10
Atkins Diet (Maintanence) Rating:1 / 10
Zone Diet Rating:0 / 10
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Did you know?...Frying French fries in beef tallow, the traditional but recently discarded McDonald's recipe, adds saturated fat to the diet. Replacing tallow with tropical oils such as palm oil simply substitutes one saturated fat for another. Replacing tallow with partially hydrogenated oil reduces cholesterol but adds trans fat.
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