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Syrups, malt

1221 calories in 1 cup

Calories in Syrups, malt
Syrups, malt Suggest a better name
1221 calories in 1 cup
1 cup = 384g ≈ 0.847lb ≈ 13.55oz
3.18 calories / gram
24 Weight Watchers points
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Calorie Sources:92% carbohydrates; 8% proteins
Fats:~
Carbohydrates:273.79 g (1128 calories, 71% by weight)
Proteins:23.81 g (92 calories, 6% by weight)
Alcohol:~
Water:81.02 g (21% by weight)
Fat Composition:~
Trans Fat :~
Dietary Fiber:~
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup
1 tbsp
Food Group:Sweets
USDA #:19352
Related: Syrups, corn, high-fructose
Maple Syrup
Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:38.40 mcg
Vitamin B-2:1.50 mg
Vitamin B-3:31.18 mg
Vitamin B-5:652.80 mcg
Vitamin B-6:1.92 mg
Vitamin B-9:46.08 mcg
Food folate:46.08 mcg
Dietary Folate Equivalent:46.08 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:~
Vitamin C:~
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):0.23 g
Copper (Cu):768 mcg
Fluoride (F):~
Iron (Fe):3.69 mg
Magnesium (Mg):0.28 g
Manganese (Mn):384 mcg
Phosphorus (P):0.91 g
Potassium (K):1.23 g
Selenium (Se):47.23 mcg
Sodium (Na):0.13 g
Zinc (Zn):537.60 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:273.79 g
Dietary Fiber:~
Sugars Total:273.79 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:23.81 g
Essential amino acids
Phenylalanine:1.00 g
Leucine:1.42 g
Methionine:0.42 g
Lysine:1.00 g
Isoleucine:0.81 g
Valine:1.15 g
Threonine:0.77 g
Tryptophan:0.27 g
Histidine:0.50 g
Arginine:1.08 g
Non-essential amino acids
Alanine:1.04 g
Aspartic acid:2.11 g
Betaine:~
Cystine:0.23 g
Glutamic acid:3.84 g
Glycine:0.96 g
Hydroxyproline:~
Proline:1.73 g
Serine:0.88 g
Tyrosine:0.61 g
Fats Total:~
Saturated fatty acids:~
Monounsaturated fatty acids:~
Polyunsaturated fatty acids:~
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]:~
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:~
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]:~
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:~
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:~
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:~
[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:4.99 g
Caffeine:~
Theobromine:~
Product Type:Syrups
Weight Watchers Points:24 point(s)
Atkins Diet (Induction) Rating:0 / 10
Atkins Diet (Maintanence) Rating:2 / 10
Zone Diet Rating:0 / 10
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Did you know?...Olive oil should be stored in a cool, dark place. Properly stored, olive oil can keep for at least two years. It is, however, at its peak within a year of production, and is its most flavorful for the first two months. Olive oil should not be stored in the refrigerator. If chilled, olive oil will become cloudy and eventually solidify or crystallize. Should this happen, the oil is perfectly fine; just leave the oil at room temperature for a time to restore it to its natural state.
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