Fast foods, chimichanga, with beef and red chili peppers

223 calories in 100 g

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Weight Loss Rating:
Total Calories:223 calories in 100 g
Serving Weight:100g ≈ 0.220lb ≈ 3.53oz
Caloric Density:2.23 calories / gram
Weight Watchers Counter:5 Weight Watchers points
 
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Calorie Sources:42% carbohydrates; 41% fats; 17% proteins
Fats:10.07 g (91 calories, 10% by weight)
Carbohydrates:24.09 g (94 calories, 24% by weight)
Proteins:9.53 g (38 calories, 10% by weight)
Alcohol:~
Water:54.24 g (54% by weight)
Fat Composition:48% saturated; 46% monounsaturated; 6% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:5 mg
Caffeine:~
Serving Sizes: 100 g
1 chimichanga
Food Group:Fast Foods
USDA #:21072
Related Foods: Calories in Beef Sausage
Calories in Bottom Sirloin
Calories in Pork And Beef Salami
Calories in Roast Beef Sandwich
Calories in Serrano Pepper
Calories in Top Loin
Calories in Tri-tip Roast
Calories in Tri-tip Steak
Vitamin A:138 IU
Retinol:~
Retinol Activity Equivalent:7 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:150 mcg
Vitamin B-2:350 mcg
Vitamin B-3:2.81 mg
Vitamin B-5:1.15 mg
Vitamin B-6:120 mcg
Vitamin B-9:48 mcg
Food folate:18 mcg
Dietary Folate Equivalent:69 mcg
Folic acid:30 mcg
Vitamin B-12:0.57 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:200 mcg
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:~
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):37 mg
Copper (Cu):140 mcg
Fluoride (F):~
Iron (Fe):2.20 mg
Magnesium (Mg):34 mg
Manganese (Mn):320 mcg
Phosphorus (P):59 mg
Potassium (K):0.32 g
Selenium (Se):12.80 mcg
Sodium (Na):0.62 g
Zinc (Zn):1.59 mg
Cholesterol:5 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:24.09 g
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:9.53 g
Essential amino acids
Phenylalanine:0.39 g
Leucine:0.72 g
Methionine:0.20 g
Lysine:0.63 g
Isoleucine:0.38 g
Valine:0.44 g
Threonine:0.36 g
Tryptophan:0.11 g
Histidine:0.27 g
Arginine:0.57 g
Non-essential amino acids
Alanine:0.53 g
Aspartic acid:0.79 g
Betaine:~
Cystine:0.12 g
Glutamic acid:2.06 g
Glycine:0.59 g
Hydroxyproline:~
Proline:0.63 g
Serine:0.40 g
Tyrosine:0.29 g
Fats Total:10.07 g
Saturated fatty acids:4.35 g
Monounsaturated fatty acids:4.12 g
Polyunsaturated fatty acids:0.58 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]:20 mg
Dodecanoic/Lauric [12:0]:20 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.52 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:2.39 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:1.38 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]:~
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:4.12 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]:0.53 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:40 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:2.07 g
Caffeine:~
Theobromine:~
Product Type:Fast
Weight Watchers Points:5 point(s)
Atkins Diet (Induction) Rating:4 / 10
Atkins Diet (Maintanence) Rating:8 / 10
Zone Diet Rating:7 / 10
Shorter URL for this page:http://calobonga.com/_1Uw
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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