Fast foods, coleslaw

153 calories in 100 g

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Total Calories:153 calories in 100 g
Serving Weight:100g ≈ 0.220lb ≈ 3.53oz
Caloric Density:1.53 calories / gram
Weight Watchers Counter:4 Weight Watchers points
 
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Calorie Sources:58% fats; 39% carbohydrates; 2% proteins
Fats:9.91 g (89 calories, 10% by weight)
Carbohydrates:14.89 g (60 calories, 15% by weight)
Proteins:0.95 g (4 calories, 1% by weight)
Alcohol:~
Water:73.42 g (73% by weight)
Fat Composition:56% polyunsaturated; 28% monounsaturated; 17% saturated
Trans Fat :30 mg
Dietary Fiber:1.90 g (2% by weight)
Cholesterol:4 mg
Caffeine:~
Serving Sizes: 100 g
1 cup
1 package
Food Group:Fast Foods
USDA #:21127
Tags: coleslaw;
Related Foods: Calories in Coleslaw
Calories in Coleslaw Dressing
Vitamin A:95 IU
Retinol:28 mcg
Retinol Activity Equivalent:28 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:20 mcg
Vitamin B-2:20 mcg
Vitamin B-3:200 mcg
Vitamin B-5:240 mcg
Vitamin B-6:110 mcg
Vitamin B-9:~
Food folate:~
Dietary Folate Equivalent:~
Folic acid:~
Vitamin B-12:0.01 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:14.60 mg
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:540 mcg
Added α-Tocopherol:~
β-Tocopherol:40 mcg
δ-Tocopherol:1.64 mg
γ-Tocopherol:4.79 mg
Vitamin K:70.90 mcg
Calcium (Ca):30 mg
Copper (Cu):10 mcg
Fluoride (F):~
Iron (Fe):220 mcg
Magnesium (Mg):8 mg
Manganese (Mn):100 mcg
Phosphorus (P):20 mg
Potassium (K):0.13 g
Selenium (Se):~
Sodium (Na):0.20 g
Zinc (Zn):140 mcg
Cholesterol:4 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:14.89 g
Dietary Fiber:1.90 g
Sugars Total:12.19 g
Fructose:1.44 g
Galactose:90 mg
Glucose/Dextrose:1.69 g
Lactose:~
Maltose:~
Sucrose:8.96 g
Starch:~
Proteins Total:0.95 g
Essential amino acids
Phenylalanine:~
Leucine:~
Methionine:~
Lysine:~
Isoleucine:~
Valine:~
Threonine:~
Tryptophan:~
Histidine:~
Arginine:~
Non-essential amino acids
Alanine:~
Aspartic acid:~
Betaine:~
Cystine:~
Glutamic acid:~
Glycine:~
Hydroxyproline:~
Proline:~
Serine:~
Tyrosine:~
Fats Total:9.91 g
Saturated fatty acids:1.59 g
Monounsaturated fatty acids:2.67 g
Polyunsaturated fatty acids:5.34 g
Trans fatty acids:30 mg
Trans-monoenoic:8 mg
Trans-polyenoic:20 mg
Saturated fatty acids
Butanoic/Butyric [4:0]:2 mg
Hexanoic/Caproic [6:0]:5 mg
Octanoic/Caprylic [8:0]:4 mg
Decanoic/Capric [10:0]:7 mg
Dodecanoic/Lauric [12:0]:1 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:5 mg
Pentadecanoic [15:0]:2 mg
Hexadecanoic/Palmitic [16:0]:1.03 g
Heptadecanoic/Margaric [17:0]:10 mg
Octadecanoic/Stearic [18:0]:0.43 g
Eicosanoic/Arachidic [20:0]:30 mg
Docosanoic/Behenic [22:0]:30 mg
Tetracosanoic/Lignoceric [24:0]:10 mg
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:10 mg
[16:1 cis]:10 mg
[16:1 trans]:~
Heptadecenoic [17:1]:8 mg
Octadecenoic/Oleic [18:1]:2.23 g
[18:1 cis]:2.22 g
[18:1 trans]:5 mg
Eicosenoic/Gadoleic [20:1]:0.40 g
Docosenoic/Erucic [22:1]:8 mg
[22:1 cis]:6 mg
[22:1 trans]:3 mg
Cis-Tetracosenoic/Nervonic [24:1 cis]:4 mg
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:5.02 g
[18:2 CLAs]:10 mg
[18:2 i]:~
[18:2 Ω-6 c,c]:4.97 g
[18:2 t,~]:20 mg
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.30 g
[18:3 Ω-3 c,c,c]:0.27 g
[18:3 Ω-6 c,c,c]:20 mg
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:3 mg
Eicosadienoic [20:2 Ω-6 c,c]:2 mg
Eicosatrienoic [20:3]:7 mg
[20:3 Ω-3]:1 mg
[20:3 Ω-6]:6 mg
Eicosatetraenoic/Arachidonic [20:4]:4 mg
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:6 mg
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:1 mg
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:1 mg
Ash:0.84 g
Caffeine:~
Theobromine:~
Product Type:Fast
Weight Watchers Points:4 point(s)
Atkins Diet (Induction) Rating:3 / 10
Atkins Diet (Maintanence) Rating:5 / 10
Zone Diet Rating:3 / 10
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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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