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Snacks, pretzels, hard, plain, made with enriched flour, unsalted

381 calories in 100 g

Calories in Snacks, pretzels, hard, plain, made with enriched flour, unsalted
Snacks, pretzels, hard, plain, made with enriched flour, unsalted Suggest a better name
381 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
3.81 calories / gram
7 Weight Watchers points
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Calorie Sources:83% carbohydrates; 9% proteins; 8% fats
Fats:3.50 g (30 calories, 4% by weight)
Carbohydrates:79.20 g (317 calories, 79% by weight)
Proteins:9.10 g (34 calories, 9% by weight)
Alcohol:~
Water:3.30 g (3% by weight)
Fat Composition:41% monounsaturated; 37% polyunsaturated; 23% saturated
Trans Fat :~
Dietary Fiber:2.80 g (3% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 oz
10 twists
Food Group:Snacks
USDA #:19814
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Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:460 mcg
Vitamin B-2:620 mcg
Vitamin B-3:5.25 mg
Vitamin B-5:280 mcg
Vitamin B-6:110 mcg
Vitamin B-9:171 mcg
Food folate:83 mcg
Dietary Folate Equivalent:233 mcg
Folic acid:88 mcg
Vitamin B-12:~
Added Vitamin B-12:~
Choline:23.50 mg
Vitamin C:~
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:350 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:0.90 mcg
Calcium (Ca):36 mg
Copper (Cu):260 mcg
Fluoride (F):~
Iron (Fe):4.32 mg
Magnesium (Mg):35 mg
Manganese (Mn):1.78 mg
Phosphorus (P):0.11 g
Potassium (K):0.15 g
Selenium (Se):5.80 mcg
Sodium (Na):0.29 g
Zinc (Zn):850 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:79.20 g
Dietary Fiber:2.80 g
Sugars Total:2.21 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:9.10 g
Essential amino acids
Phenylalanine:0.45 g
Leucine:0.63 g
Methionine:0.16 g
Lysine:0.22 g
Isoleucine:0.34 g
Valine:0.39 g
Threonine:0.25 g
Tryptophan:0.10 g
Histidine:0.20 g
Arginine:0.34 g
Non-essential amino acids
Alanine:0.30 g
Aspartic acid:0.41 g
Betaine:~
Cystine:0.19 g
Glutamic acid:3.03 g
Glycine:0.32 g
Hydroxyproline:~
Proline:1 g
Serine:0.44 g
Tyrosine:0.26 g
Fats Total:3.50 g
Saturated fatty acids:0.75 g
Monounsaturated fatty acids:1.36 g
Polyunsaturated fatty acids:1.22 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:10 mg
Decanoic/Capric [10:0]:10 mg
Dodecanoic/Lauric [12:0]:30 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:20 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.47 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.21 g
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]:20 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:1.35 g
[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]:1.15 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]: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:4.90 g
Caffeine:~
Theobromine:~
Product Type:Snacks
Weight Watchers Points:7 point(s)
Atkins Diet (Induction) Rating:1 / 10
Atkins Diet (Maintanence) Rating:2 / 10
Zone Diet Rating:1 / 10
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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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