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Garlic Powder Nutrition Facts

331 calories in 100 g

Calories in Garlic Powder
Spices, garlic powder
331 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
3.31 calories / gram
6 Weight Watchers points
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Calorie Sources:84% carbohydrates; 14% proteins; 2% fats
Fats:0.73 g (6 calories, 1% by weight)
Carbohydrates:72.73 g (279 calories, 73% by weight)
Proteins:16.55 g (46 calories, 17% by weight)
Alcohol:~
Water:6.45 g (6% by weight)
Fat Composition:46% saturated; 33% polyunsaturated; 21% monounsaturated
Trans Fat :~
Dietary Fiber:9 g (9% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 tbsp
1 tsp
Scientific Name:Allium sativum
Food Group:Spices and Herbs
USDA #:2020
Related Foods: Calories in Anise
Calories in Caraway
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Calories in Poppy
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Calories in Salt
Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:430 mcg
Vitamin B-2:140 mcg
Vitamin B-3:790 mcg
Vitamin B-5:740 mcg
Vitamin B-6:1.65 mg
Vitamin B-9:47 mcg
Food folate:47 mcg
Dietary Folate Equivalent:47 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:67.50 mg
Vitamin C:1.20 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:670 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:0.40 mcg
Calcium (Ca):79 mg
Copper (Cu):530 mcg
Fluoride (F):~
Iron (Fe):5.65 mg
Magnesium (Mg):77 mg
Manganese (Mn):970 mcg
Phosphorus (P):0.41 g
Potassium (K):1.19 g
Selenium (Se):23.90 mcg
Sodium (Na):60 mg
Zinc (Zn):2.99 mg
Cholesterol:~
Phytosterols:8 mg
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:72.73 g
Dietary Fiber:9 g
Sugars Total:2.43 g
Fructose:0.31 g
Galactose:~
Glucose/Dextrose:70 mg
Lactose:~
Maltose:~
Sucrose:2.05 g
Starch:~
Proteins Total:16.55 g
Essential amino acids
Phenylalanine:0.52 g
Leucine:0.72 g
Methionine:0.11 g
Lysine:0.76 g
Isoleucine:0.41 g
Valine:0.66 g
Threonine:0.37 g
Tryptophan:0.12 g
Histidine:0.26 g
Arginine:3.36 g
Non-essential amino acids
Alanine:0.48 g
Aspartic acid:1.89 g
Betaine:6.10 mg
Cystine:0.25 g
Glutamic acid:3.65 g
Glycine:0.52 g
Hydroxyproline:~
Proline:1.35 g
Serine:0.50 g
Tyrosine:0.44 g
Fats Total:0.73 g
Saturated fatty acids:0.24 g
Monounsaturated fatty acids:0.11 g
Polyunsaturated fatty acids:0.17 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]:10 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.10 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.10 g
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:20 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]:0.10 g
[18:1 cis]:0.10 g
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:9 mg
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.14 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:10 mg
[18:3 Ω-3 c,c,c]:10 mg
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:20 mg
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:3.54 g
Caffeine:~
Theobromine:~
Product Type:Garlic
Weight Watchers Points:6 point(s)
Atkins Diet (Induction) Rating:1 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:1 / 10
Shorter URL for this page:http://calobonga.com/_cU
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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