Toppings, butterscotch or caramel

103 calories in 2 tbsp

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Toppings, butterscotch or caramel Suggest a better name
Weight Loss Rating:
Total Calories:103 calories in 2 tbsp
Serving Weight:2 tbsp = 41g ≈ 0.090lb ≈ 1.45oz
Caloric Density:2.52 calories / gram
Weight Watchers Counter:2 Weight Watchers points
 
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Calorie Sources:97% carbohydrates; 3% proteins
Fats:41 mg
Carbohydrates:27.02 g (100 calories, 66% by weight)
Proteins:0.62 g (3 calories, 2% by weight)
Alcohol:~
Water:13.12 g (32% by weight)
Fat Composition:85% saturated; 15% monounsaturated
Trans Fat :~
Dietary Fiber:0.37 g (1% by weight)
Cholesterol:410 mcg
Caffeine:~
Serving Sizes: 100 g
2 tbsp
Food Group:Sweets
USDA #:19364
Related Foods: Calories in Butterscotch
Calories in Caramel
Calories in Caramel Sundae
Vitamin A:37 IU
Retinol:11.07 mcg
Retinol Activity Equivalent:11.07 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:4.10 mcg
Vitamin B-2:36.90 mcg
Vitamin B-3:12.30 mcg
Vitamin B-5:61.50 mcg
Vitamin B-6:4.10 mcg
Vitamin B-9:0.82 mcg
Food folate:0.82 mcg
Dietary Folate Equivalent:0.82 mcg
Folic acid:~
Vitamin B-12:0.04 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:123 mcg
Vitamin D:0
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):21.73 mg
Copper (Cu):8.20 mcg
Fluoride (F):~
Iron (Fe):82 mcg
Magnesium (Mg):2.87 mg
Manganese (Mn):20.50 mcg
Phosphorus (P):19.27 mg
Potassium (K):34.44 mg
Selenium (Se):~
Sodium (Na):0.14 g
Zinc (Zn):77.90 mcg
Cholesterol:410 mcg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:27.02 g
Dietary Fiber:0.37 g
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:0.62 g
Essential amino acids
Phenylalanine:28.70 mg
Leucine:57.40 mg
Methionine:12.30 mg
Lysine:45.10 mg
Isoleucine:32.80 mg
Valine:36.90 mg
Threonine:24.60 mg
Tryptophan:8.20 mg
Histidine:16.40 mg
Arginine:20.50 mg
Non-essential amino acids
Alanine:20.50 mg
Aspartic acid:45.10 mg
Betaine:~
Cystine:4.10 mg
Glutamic acid:0.12 g
Glycine:12.30 mg
Hydroxyproline:~
Proline:57.40 mg
Serine:28.70 mg
Tyrosine:28.70 mg
Fats Total:41 mg
Saturated fatty acids:45.10 mg
Monounsaturated fatty acids:8.20 mg
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]:4.10 mg
Decanoic/Capric [10:0]:4.10 mg
Dodecanoic/Lauric [12:0]:16.40 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:8.20 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:8.20 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:4.10 mg
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]:8.20 mg
[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:0.20 g
Caffeine:~
Theobromine:~
Product Type:Toppings
Weight Watchers Points:2 point(s)
Atkins Diet (Induction) Rating:0 / 10
Atkins Diet (Maintanence) Rating:1 / 10
Zone Diet Rating:0 / 10
Shorter URL for this page:http://calobonga.com/_2Qf
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.
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