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Babyfood, meat, ham, junior

69 calories in 1 jar

Babyfood, meat, ham, junior Suggest a better name
Weight Loss Rating:
Total Calories:69 calories in 1 jar
Serving Weight:1 jar = 71g ≈ 0.157lb ≈ 2.50oz
Caloric Density:0.97 calories / gram
Weight Watchers Counter:2 Weight Watchers points
 
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Calorie Sources:50% proteins; 35% fats; 15% carbohydrates
Fats:2.70 g (24 calories, 4% by weight)
Carbohydrates:2.63 g (11 calories, 4% by weight)
Proteins:8.02 g (34 calories, 11% by weight)
Alcohol:~
Water:57.15 g (81% by weight)
Fat Composition:50% monounsaturated; 35% saturated; 14% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:20.59 mg
Caffeine:~
Serving Sizes: 100 g
1 oz
1 jar
Food Group:Baby Foods
USDA #:3009
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Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:99.40 mcg
Vitamin B-2:134.90 mcg
Vitamin B-3:2.02 mg
Vitamin B-5:376.30 mcg
Vitamin B-6:142 mcg
Vitamin B-9:1.42 mcg
Food folate:1.42 mcg
Dietary Folate Equivalent:1.42 mcg
Folic acid:~
Vitamin B-12:0.07 mcg
Added Vitamin B-12:~
Choline:32.09 mg
Vitamin C:1.49 mg
Vitamin D:13
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):0.28 mcg
Vitamin D (D2 + D3):0.28 mcg
Vitamin E:284 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):3.55 mg
Copper (Cu):42.60 mcg
Fluoride (F):2.27 mcg
Iron (Fe):717.10 mcg
Magnesium (Mg):7.81 mg
Manganese (Mn):~
Phosphorus (P):63.19 mg
Potassium (K):0.15 g
Selenium (Se):10.65 mcg
Sodium (Na):47.57 mg
Zinc (Zn):1.21 mg
Cholesterol:20.59 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:2.63 g
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:8.02 g
Essential amino acids
Phenylalanine:0.40 g
Leucine:0.85 g
Methionine:0.27 g
Lysine:0.91 g
Isoleucine:0.50 g
Valine:0.55 g
Threonine:0.46 g
Tryptophan:99.40 mg
Histidine:0.36 g
Arginine:0.72 g
Non-essential amino acids
Alanine:0.65 g
Aspartic acid:1.02 g
Betaine:~
Cystine:0.13 g
Glutamic acid:1.61 g
Glycine:0.61 g
Hydroxyproline:~
Proline:0.50 g
Serine:0.38 g
Tyrosine:0.35 g
Fats Total:2.70 g
Saturated fatty acids:0.90 g
Monounsaturated fatty acids:1.28 g
Polyunsaturated fatty acids:0.36 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]:7.10 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:56.80 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:1.02 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.50 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]:0.13 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:2.07 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:49.70 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.58 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:21.30 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]:35.50 mg
[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:0.50 g
Caffeine:~
Theobromine:~
Product Type:Babyfood
Weight Watchers Points:2 point(s)
Atkins Diet (Induction) Rating:7 / 10
Atkins Diet (Maintanence) Rating:7 / 10
Zone Diet Rating:3 / 10
Shorter URL for this page:http://calobonga.com/_5kj
Did you know?...Cruciferous vegetables such as broccoli tend to release strong smelling chemical compounds when cooked. These ammonia and hydrogen sulfide compounds will smell up the kitchen. Steaming or cooking in a small amount of water and as fast as possible will reduce this problem.
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