Mousse Nutrition Facts

455 calories in 0.5 cup

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Calories in Mousse
Desserts, mousse, chocolate, prepared-from-recipe
455 calories in Mousse, 0.5 cup
0.5 cup = 202g ≈ 0.445lb ≈ 7.13oz
2.25 calories / gram
12 Weight Watchers points
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Calorie Sources:64% fats; 29% carbohydrates; 7% proteins
Fats:32.32 g (291 calories, 16% by weight)
Carbohydrates:32.46 g (130 calories, 16% by weight)
Proteins:8.36 g (33 calories, 4% by weight)
Alcohol:~
Water:127.14 g (63% by weight)
Fat Composition:61% saturated; 33% monounsaturated; 6% polyunsaturated
Trans Fat :~
Dietary Fiber:1.21 g (1% by weight)
Cholesterol:0.28 g
Caffeine:14.14 mg
Serving Sizes: 100 g
0.5 cup
1 recipe yield
Food Group:Sweets
USDA #:19182
Related Foods: Calories in Jam
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Vitamin A:1028 IU
Retinol:278.76 mcg
Retinol Activity Equivalent:282.80 mcg
α-Carotene:6.06 mcg
β-Carotene:54.54 mcg
β-Cryptoxanthin:6.06 mcg
Lycopene:~
Lutein + Zeaxanthin:189.88 mcg
Vitamin B-1:80.80 mcg
Vitamin B-2:404 mcg
Vitamin B-3:282.80 mcg
Vitamin B-5:1.07 mg
Vitamin B-6:101 mcg
Vitamin B-9:30.30 mcg
Food folate:30.30 mcg
Dietary Folate Equivalent:30.30 mcg
Folic acid:~
Vitamin B-12:0.95 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:202 mcg
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:1.03 mg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:3.23 mcg
Calcium (Ca):0.19 g
Copper (Cu):141.40 mcg
Fluoride (F):~
Iron (Fe):1.11 mg
Magnesium (Mg):40.40 mg
Manganese (Mn):101 mcg
Phosphorus (P):0.24 g
Potassium (K):0.29 g
Selenium (Se):14.95 mcg
Sodium (Na):76.76 mg
Zinc (Zn):1.29 mg
Cholesterol:0.28 g
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:32.46 g
Dietary Fiber:1.21 g
Sugars Total:29.92 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:8.36 g
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:32.32 g
Saturated fatty acids:18.48 g
Monounsaturated fatty acids:10.14 g
Polyunsaturated fatty acids:1.76 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:0.63 g
Hexanoic/Caproic [6:0]:0.40 g
Octanoic/Caprylic [8:0]:0.26 g
Decanoic/Capric [10:0]:0.50 g
Dodecanoic/Lauric [12:0]:0.55 g
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:2.04 g
Pentadecanoic [15:0]:2.02 mg
Hexadecanoic/Palmitic [16:0]:8.38 g
Heptadecanoic/Margaric [17:0]:8.08 mg
Octadecanoic/Stearic [18:0]:5.27 g
Eicosanoic/Arachidic [20:0]:6.06 mg
Docosanoic/Behenic [22:0]:6.06 mg
Tetracosanoic/Lignoceric [24:0]:2.02 mg
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:4.04 mg
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:0.53 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:9.33 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:14.14 mg
Docosenoic/Erucic [22:1]:2.02 mg
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:1.31 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.34 g
[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]:60.60 mg
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:2.02 mg
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:20.20 mg
Ash:1.54 g
Caffeine:14.14 mg
Theobromine:90.90 mg
Product Type:Mousse
Weight Watchers Points:12 point(s)
Atkins Diet (Induction) Rating:3 / 10
Atkins Diet (Maintanence) Rating:6 / 10
Zone Diet Rating:2 / 10
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Did you know?...Antibiotic residues in milk result in the development of antibiotic resistance in bacteria that are prevalent in humans. This reduces the effectiveness of antibiotics used to treat human diseases.
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