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Quinoa Nutrition Facts

120 calories in 100 g

Calories in Quinoa
Quinoa, cooked
120 calories in Quinoa, 100 g
100g ≈ 0.220lb ≈ 3.53oz
1.20 calories / gram
2 Weight Watchers points
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Calorie Sources:71% carbohydrates; 15% proteins; 14% fats
Fats:1.92 g (17 calories, 2% by weight)
Carbohydrates:21.30 g (85 calories, 21% by weight)
Proteins:4.40 g (18 calories, 4% by weight)
Alcohol:~
Water:71.61 g (72% by weight)
Fat Composition:~
Trans Fat :~
Dietary Fiber:2.80 g (3% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup
Scientific Name:Chenopodium quinoa Willd.
Food Group:Cereal Grains and Pasta
USDA #:20137
Related Foods: Quinoa, uncooked
Vitamin A:5 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:100 mcg
Vitamin B-2:110 mcg
Vitamin B-3:410 mcg
Vitamin B-5:~
Vitamin B-6:120 mcg
Vitamin B-9:42 mcg
Food folate:42 mcg
Dietary Folate Equivalent:42 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:630 mcg
Added α-Tocopherol:~
β-Tocopherol:30 mcg
δ-Tocopherol:110 mcg
γ-Tocopherol:1.19 mg
Vitamin K:~
Calcium (Ca):17 mg
Copper (Cu):190 mcg
Fluoride (F):~
Iron (Fe):1.49 mg
Magnesium (Mg):64 mg
Manganese (Mn):630 mcg
Phosphorus (P):0.15 g
Potassium (K):0.17 g
Selenium (Se):2.80 mcg
Sodium (Na):7 mg
Zinc (Zn):1.09 mg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:21.30 g
Dietary Fiber:2.80 g
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:17.63 g
Proteins Total:4.40 g
Essential amino acids
Phenylalanine:0.18 g
Leucine:0.26 g
Methionine:90 mg
Lysine:0.23 g
Isoleucine:0.15 g
Valine:0.18 g
Threonine:0.13 g
Tryptophan:50 mg
Histidine:0.12 g
Arginine:0.34 g
Non-essential amino acids
Alanine:0.18 g
Aspartic acid:0.35 g
Betaine:~
Cystine:60 mg
Glutamic acid:0.58 g
Glycine:0.21 g
Hydroxyproline:~
Proline:0.24 g
Serine:0.17 g
Tyrosine:80 mg
Fats Total:1.92 g
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:0.76 g
Caffeine:~
Theobromine:~
Product Type:Quinoa
Weight Watchers Points:2 point(s)
Atkins Diet (Induction) Rating:1 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:3 / 10
Shorter URL for this page:http://calobonga.com/_no
Did you know?...By buying organic produce you are not only cutting down the risks to yourself and your family of consuming pesticides, you are in fact encouraging biodiversity. On a wider scale, organic farming reduces pollution incidents, energy use and greenhouse gas emissions. The more demand from consumers for organic produce the more farmers are encouraged to convert to organic farming methods.
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