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Fast foods, nachos, with cinnamon and sugar

592 calories in 1 portion (6-8 nachos)

Calories in Fast foods, nachos, with cinnamon and sugar
Fast foods, nachos, with cinnamon and sugar Suggest a better name
592 calories in 1 portion (6-8 nachos)
1 portion = 109g ≈ 0.240lb ≈ 3.84oz
5.43 calories / gram
15 Weight Watchers points
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Calorie Sources:52% fats; 44% carbohydrates; 4% proteins
Fats:35.98 g (305 calories, 33% by weight)
Carbohydrates:63.39 g (262 calories, 58% by weight)
Proteins:7.19 g (25 calories, 7% by weight)
Alcohol:~
Water:1.10 g (1% by weight)
Fat Composition:53% saturated; 35% monounsaturated; 12% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:39.24 mg
Caffeine:~
Serving Sizes: 100 g
1 portion (6-8 nachos)
Food Group:Fast Foods
USDA #:21081
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Vitamin A:108 IU
Retinol:~
Retinol Activity Equivalent:5.45 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:185.30 mcg
Vitamin B-2:446.90 mcg
Vitamin B-3:3.92 mg
Vitamin B-5:1.90 mg
Vitamin B-6:174.40 mcg
Vitamin B-9:7.63 mcg
Food folate:7.63 mcg
Dietary Folate Equivalent:7.63 mcg
Folic acid:~
Vitamin B-12:1.72 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:7.96 mg
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):85.02 mg
Copper (Cu):152.60 mcg
Fluoride (F):~
Iron (Fe):2.89 mg
Magnesium (Mg):19.62 mg
Manganese (Mn):490.50 mcg
Phosphorus (P):32.70 mg
Potassium (K):78.48 mg
Selenium (Se):6.65 mcg
Sodium (Na):0.44 g
Zinc (Zn):588.60 mcg
Cholesterol:39.24 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:63.39 g
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:7.19 g
Essential amino acids
Phenylalanine:0.35 g
Leucine:0.87 g
Methionine:0.14 g
Lysine:0.20 g
Isoleucine:0.25 g
Valine:0.36 g
Threonine:0.26 g
Tryptophan:43.60 mg
Histidine:0.22 g
Arginine:0.35 g
Non-essential amino acids
Alanine:0.53 g
Aspartic acid:0.49 g
Betaine:~
Cystine:0.12 g
Glutamic acid:1.34 g
Glycine:0.29 g
Hydroxyproline:~
Proline:0.62 g
Serine:0.34 g
Tyrosine:0.28 g
Fats Total:35.98 g
Saturated fatty acids:18.20 g
Monounsaturated fatty acids:11.84 g
Polyunsaturated fatty acids:4.12 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]:~
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:12.04 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:6.16 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]:11.84 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]:4.12 g
[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:1.33 g
Caffeine:~
Theobromine:~
Product Type:Fast
Weight Watchers Points:15 point(s)
Atkins Diet (Induction) Rating:3 / 10
Atkins Diet (Maintanence) Rating:5 / 10
Zone Diet Rating:3 / 10
Shorter URL for this page:http://calobonga.com/_3kO
Did you know?...Most of the calcium in milk is not bound up in the fat globules that are removed when 'skimming' the milk, but rather in the water content of the milk. Removing the part of the milk (the milk fat) with a lower percentage of calcium, increases the relative percentage of calcium in the remaining milk.
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