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Wheat flour, white, bread, enriched

495 calories in 1 cup

Calories in Wheat flour, white, bread, enriched
Wheat flour, white, bread, enriched Suggest a better name
495 calories in 1 cup
1 cup = 137g ≈ 0.302lb ≈ 4.83oz
3.61 calories / gram
9 Weight Watchers points
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Calorie Sources:83% carbohydrates; 13% proteins; 4% fats
Fats:2.27 g (19 calories, 2% by weight)
Carbohydrates:99.37 g (409 calories, 73% by weight)
Proteins:16.41 g (66 calories, 12% by weight)
Alcohol:~
Water:18.30 g (13% by weight)
Fat Composition:65% polyunsaturated; 22% saturated; 13% monounsaturated
Trans Fat :~
Dietary Fiber:3.29 g (2% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup
Food Group:Cereal Grains and Pasta
USDA #:20083
Related Foods: Bread, pumpernickel, toasted
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Vitamin A:3 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:1.37 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:108.23 mcg
Vitamin B-1:1.11 mg
Vitamin B-2:698.70 mcg
Vitamin B-3:10.34 mg
Vitamin B-5:589.10 mcg
Vitamin B-6:41.10 mcg
Vitamin B-9:250.71 mcg
Food folate:45.21 mcg
Dietary Folate Equivalent:394.56 mcg
Folic acid:205.50 mcg
Vitamin B-12:~
Added Vitamin B-12:~
Choline:14.25 mg
Vitamin C:~
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:548 mcg
Added α-Tocopherol:~
β-Tocopherol:274 mcg
δ-Tocopherol:~
γ-Tocopherol:1.97 mg
Vitamin K:0.41 mcg
Calcium (Ca):20.55 mg
Copper (Cu):246.60 mcg
Fluoride (F):~
Iron (Fe):6.04 mg
Magnesium (Mg):34.25 mg
Manganese (Mn):1.08 mg
Phosphorus (P):0.13 g
Potassium (K):0.14 g
Selenium (Se):54.39 mcg
Sodium (Na):2.74 mg
Zinc (Zn):1.16 mg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:99.37 g
Dietary Fiber:3.29 g
Sugars Total:0.42 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:16.41 g
Essential amino acids
Phenylalanine:0.81 g
Leucine:1.12 g
Methionine:0.29 g
Lysine:0.32 g
Isoleucine:0.60 g
Valine:0.69 g
Threonine:0.44 g
Tryptophan:0.18 g
Histidine:0.34 g
Arginine:0.56 g
Non-essential amino acids
Alanine:0.49 g
Aspartic acid:0.66 g
Betaine:~
Cystine:0.36 g
Glutamic acid:5.74 g
Glycine:0.56 g
Hydroxyproline:~
Proline:1.92 g
Serine:0.79 g
Tyrosine:0.44 g
Fats Total:2.27 g
Saturated fatty acids:0.33 g
Monounsaturated fatty acids:0.19 g
Polyunsaturated fatty acids:0.99 g
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]:1.37 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.29 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:13.70 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]:6.85 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.18 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]:0.93 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:54.80 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:0.64 g
Caffeine:~
Theobromine:~
Product Type:Wheat
Weight Watchers Points:9 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?...Unbroken garlic bulbs will keep for up to 3 to 4 months. Individual cloves will keep from 5 to 10 days. Store in a cool, dark, and dry location (dampness is the enemy of garlic, so store away from stove and sink). If the cloves sprout, the garlic is still usable and the sprouts can be used for salads.
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