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Snacks, potato chips, made from dried potatoes, fat-free, made with olestra

72 calories in 1 oz

Calories in Snacks, potato chips, made from dried potatoes, fat-free, made with olestra
Snacks, potato chips, made from dried potatoes, fat-free, made with olestra Suggest a better name
72 calories in 1 oz
1 oz = 28g ≈ 0.063lb ≈ 1.00oz
2.53 calories / gram
1 Weight Watchers point
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Calorie Sources:89% carbohydrates; 8% proteins; 3% fats
Fats:0.26 g (2 calories, 1% by weight)
Carbohydrates:15.88 g (64 calories, 56% by weight)
Proteins:1.43 g (6 calories, 5% by weight)
Alcohol:~
Water:0.75 g (3% by weight)
Fat Composition:42% saturated; 36% monounsaturated; 23% polyunsaturated
Trans Fat :~
Dietary Fiber:2.07 g (7% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 oz
Food Group:Snacks
USDA #:19445
Related Foods: Calories in Bagel Chips
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Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:48.19 mcg
Vitamin B-2:2.84 mcg
Vitamin B-3:961.07 mcg
Vitamin B-5:272.16 mcg
Vitamin B-6:150.25 mcg
Vitamin B-9:18.99 mcg
Food folate:18.99 mcg
Dietary Folate Equivalent:18.99 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:11.00 mg
Vitamin C:30.84 mg
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:93.16 mcg
Calcium (Ca):5.67 mg
Copper (Cu):45.36 mcg
Fluoride (F):29.91 mcg
Iron (Fe):323.19 mcg
Magnesium (Mg):13.61 mg
Manganese (Mn):110.57 mcg
Phosphorus (P):37.42 mg
Potassium (K):0.26 g
Selenium (Se):0.82 mcg
Sodium (Na):0.12 g
Zinc (Zn):221.13 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:15.88 g
Dietary Fiber:2.07 g
Sugars Total:0.17 g
Fructose:39.69 mg
Galactose:~
Glucose/Dextrose:36.85 mg
Lactose:~
Maltose:19.84 mg
Sucrose:68.04 mg
Starch:13.06 g
Proteins Total:1.43 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:0.26 g
Saturated fatty acids:99.22 mg
Monounsaturated fatty acids:85.05 mg
Polyunsaturated fatty acids:53.87 mg
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]:2.55 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:567 mcg
Pentadecanoic [15:0]:1.98 mg
Hexadecanoic/Palmitic [16:0]:45.36 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:17.01 mg
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:2.84 mg
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]:85.05 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]:45.36 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:8.51 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:0.81 g
Caffeine:~
Theobromine:~
Product Type:Snacks
Weight Watchers Points:1 point(s)
Atkins Diet (Induction) Rating:0 / 10
Atkins Diet (Maintanence) Rating:2 / 10
Zone Diet Rating:0 / 10
Shorter URL for this page:http://calobonga.com/_59I
Did you know?...Onions should be dry and hard. Avoid onions with wet necks, this indicates decay. Also, avoid onions that have sprouted. Onions can be stored at either room temperature or refrigerated.
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