TACO BELL, Nachos

366 calories in 100 g

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Calories in TACO BELL, Nachos
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366 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
3.66 calories / gram
8 Weight Watchers points
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Calorie Sources:55% fats; 40% carbohydrates; 6% proteins
Fats:22.17 g (200 calories, 22% by weight)
Carbohydrates:36.38 g (146 calories, 36% by weight)
Proteins:5.15 g (21 calories, 5% by weight)
Alcohol:~
Water:34.29 g (34% by weight)
Fat Composition:64% monounsaturated; 23% saturated; 13% polyunsaturated
Trans Fat :~
Dietary Fiber:3.80 g (4% by weight)
Cholesterol:4 mg
Caffeine:~
Serving Sizes: 100 g
1 item
Manufacturer Name:Taco Bell Corp. « Brand name foods
Food Group:Fast Foods
USDA #:21268
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Peppers, sweet, red, canned, solids and liquids
Peppers, sweet, red, frozen, chopped, cooked, boiled, drained, without salt
Vitamin A:19 IU
Retinol:~
Retinol Activity Equivalent:1 mcg
α-Carotene:~
β-Carotene:11 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:120 mcg
Vitamin B-2:130 mcg
Vitamin B-3:910 mcg
Vitamin B-5:300 mcg
Vitamin B-6:170 mcg
Vitamin B-9:13 mcg
Food folate:13 mcg
Dietary Folate Equivalent:13 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:~
Vitamin C:~
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:1.05 mg
Added α-Tocopherol:~
β-Tocopherol:70 mcg
δ-Tocopherol:3.25 mg
γ-Tocopherol:8.01 mg
Vitamin K:7.50 mcg
Calcium (Ca):89 mg
Copper (Cu):120 mcg
Fluoride (F):~
Iron (Fe):1.12 mg
Magnesium (Mg):52 mg
Manganese (Mn):250 mcg
Phosphorus (P):0.28 g
Potassium (K):0.18 g
Selenium (Se):3.40 mcg
Sodium (Na):0.51 g
Zinc (Zn):1.15 mg
Cholesterol:4 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:36.38 g
Dietary Fiber:3.80 g
Sugars Total:~
Fructose:0.15 g
Galactose:~
Glucose/Dextrose:0.15 g
Lactose:1.46 g
Maltose:0.15 g
Sucrose:0.36 g
Starch:30.45 g
Proteins Total:5.15 g
Essential amino acids
Phenylalanine:0.26 g
Leucine:0.55 g
Methionine:90 mg
Lysine:0.25 g
Isoleucine:0.18 g
Valine:0.23 g
Threonine:0.19 g
Tryptophan:50 mg
Histidine:0.13 g
Arginine:0.20 g
Non-essential amino acids
Alanine:0.30 g
Aspartic acid:0.37 g
Betaine:~
Cystine:70 mg
Glutamic acid:0.94 g
Glycine:0.15 g
Hydroxyproline:~
Proline:0.47 g
Serine:0.26 g
Tyrosine:0.18 g
Fats Total:22.17 g
Saturated fatty acids:4.69 g
Monounsaturated fatty acids:12.71 g
Polyunsaturated fatty acids:2.58 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:7 mg
Decanoic/Capric [10:0]:20 mg
Dodecanoic/Lauric [12:0]:20 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:70 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:2.51 g
Heptadecanoic/Margaric [17:0]:20 mg
Octadecanoic/Stearic [18:0]:1.90 g
Eicosanoic/Arachidic [20:0]:50 mg
Docosanoic/Behenic [22:0]:60 mg
Tetracosanoic/Lignoceric [24:0]:5 mg
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:30 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:12.64 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:30 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:2.50 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:60 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:10 mg
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 g
Caffeine:~
Theobromine:~
Product Type:TACO
Weight Watchers Points:8 point(s)
Atkins Diet (Induction) Rating:3 / 10
Atkins Diet (Maintanence) Rating:6 / 10
Zone Diet Rating:3 / 10
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Did you know?...Like wines, extra virgin olive oils can vary dramatically in taste, depending upon the type and quality of the fruit that is pressed, the time of harvest, the weather during the growing season, and the region from which the olives were produced.
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