Poppy Nutrition Facts

46 calories in 1 tbsp

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Calories in Poppy
Spices, poppy seed
46 calories in Poppy, 1 tbsp
1 tbsp = 9g ≈ 0.019lb ≈ 0.31oz
5.25 calories / gram
1 Weight Watchers point
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Calorie Sources:66% fats; 22% carbohydrates; 12% proteins
Fats:3.66 g (31 calories, 42% by weight)
Carbohydrates:2.48 g (10 calories, 28% by weight)
Proteins:1.58 g (5 calories, 18% by weight)
Water:0.52 g (6% by weight)
Fat Composition:73% polyunsaturated; 15% monounsaturated; 12% saturated
Trans Fat :~
Dietary Fiber:1.72 g (20% by weight)
Serving Sizes: 100 g
1 tbsp
1 tsp
Scientific Name:Papaver somniferum
Food Group:Spices and Herbs
USDA #:2033
Tags: poppy seed; poppyseed;
Related Foods: Calories in Anise
Calories in Poppyseed Oil
Calories in Sesame Seed Dressing
Calories in Sunfish
Vitamin A:0 IU
Retinol Activity Equivalent:~
Lutein + Zeaxanthin:~
Vitamin B-1:74.80 mcg
Vitamin B-2:8.80 mcg
Vitamin B-3:78.32 mcg
Vitamin B-5:28.16 mcg
Vitamin B-6:21.12 mcg
Vitamin B-9:7.22 mcg
Food folate:7.22 mcg
Dietary Folate Equivalent:7.22 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:774.40 mcg
Vitamin C:88 mcg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:155.76 mcg
Added α-Tocopherol:~
β-Tocopherol:730.40 mcg
δ-Tocopherol:20.24 mcg
γ-Tocopherol:776.16 mcg
Vitamin K:~
Calcium (Ca):0.13 g
Copper (Cu):142.56 mcg
Fluoride (F):~
Iron (Fe):858.88 mcg
Magnesium (Mg):30.54 mg
Manganese (Mn):589.60 mcg
Phosphorus (P):76.56 mg
Potassium (K):63.27 mg
Selenium (Se):1.19 mcg
Sodium (Na):2.29 mg
Zinc (Zn):695.20 mcg
Phytosterols:7.83 mg
Carbohydrates Total:2.48 g
Dietary Fiber:1.72 g
Sugars Total:0.26 g
Fructose:25.52 mg
Glucose/Dextrose:32.56 mg
Sucrose:0.21 g
Proteins Total:1.58 g
Essential amino acids
Phenylalanine:66 mg
Leucine:0.12 g
Methionine:44 mg
Lysine:83.60 mg
Isoleucine:71.28 mg
Valine:95.92 mg
Threonine:59.84 mg
Tryptophan:15.84 mg
Histidine:41.36 mg
Arginine:0.17 g
Non-essential amino acids
Alanine:73.04 mg
Aspartic acid:0.21 g
Betaine:79.20 mcg
Cystine:25.52 mg
Glutamic acid:0.38 g
Glycine:83.60 mg
Proline:0.24 g
Serine:83.60 mg
Tyrosine:63.36 mg
Fats Total:3.66 g
Saturated fatty acids:0.40 g
Monounsaturated fatty acids:0.53 g
Polyunsaturated fatty acids:2.51 g
Trans fatty acids:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:2.64 mg
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:6.16 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.32 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:68.64 mg
Eicosanoic/Arachidic [20:0]:2.64 mg
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:2.64 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.52 g
[18:1 cis]:0.52 g
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:6.16 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:2.49 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:23.76 mg
[18:3 Ω-3 c,c,c]:23.76 mg
[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:0.56 g
Product Type:Poppy
Weight Watchers Points:1 point(s)
Atkins Diet (Induction) Rating:5 / 10
Atkins Diet (Maintanence) Rating:6 / 10
Zone Diet Rating:2 / 10
Shorter URL for this page:http://calobonga.com/_2MT
Did you know?...Lemons should be firm and have a bright yellow color. Avoid soft, shriveled lemons with spots. The best lemons will be fine textured and heavy for their size. Thin skinned fruit tends to have more juice, while fruit that has a greenish cast is likely to be more acidic. One medium lemon has about 3 tablespoons of juice and 3 tablespoons of grated peel.
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