Babyfood, vegetable, butternut squash and corn

50 calories in 100 g

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Total Calories:50 calories in 100 g
Serving Weight:100g ≈ 0.220lb ≈ 3.53oz
Caloric Density:0.50 calories / gram
Weight Watchers Counter:1 Weight Watchers point
 
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Calorie Sources:74% carbohydrates; 16% proteins; 11% fats
Fats:0.60 g (5 calories, 1% by weight)
Carbohydrates:9.30 g (37 calories, 9% by weight)
Proteins:2 g (8 calories, 2% by weight)
Alcohol:~
Water:87.30 g (87% by weight)
Fat Composition:53% polyunsaturated; 30% monounsaturated; 17% saturated
Trans Fat :~
Dietary Fiber:2 g (2% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 jar, Gerber (4 oz)
Food Group:Baby Foods
USDA #:3114
Related Foods: Calories in Corn Pasta
Corn, sweet, white, frozen, kernels on cob, cooked, boiled, drained, with salt
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Calories in Eggplant
Calories in Hubbard Squash
Calories in Mixed Vegetables
Squash, winter, acorn, cooked, baked, without salt
Calories in White Corn
Vitamin A:2793 IU
Retinol:~
Retinol Activity Equivalent:140 mcg
α-Carotene:362 mcg
β-Carotene:1.48 mg
β-Cryptoxanthin:38 mcg
Lycopene:~
Lutein + Zeaxanthin:970 mcg
Vitamin B-1:60 mcg
Vitamin B-2:60 mcg
Vitamin B-3:560 mcg
Vitamin B-5:310 mcg
Vitamin B-6:110 mcg
Vitamin B-9:23 mcg
Food folate:23 mcg
Dietary Folate Equivalent:23 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:12.50 mg
Vitamin C:4.90 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:80 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:2.40 mcg
Calcium (Ca):32 mg
Copper (Cu):100 mcg
Fluoride (F):~
Iron (Fe):400 mcg
Magnesium (Mg):26 mg
Manganese (Mn):120 mcg
Phosphorus (P):35 mg
Potassium (K):0.35 g
Selenium (Se):0.60 mcg
Sodium (Na):5 mg
Zinc (Zn):300 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:9.30 g
Dietary Fiber:2 g
Sugars Total:2.93 g
Fructose:0.30 g
Galactose:~
Glucose/Dextrose:0.23 g
Lactose:~
Maltose:0.14 g
Sucrose:2.25 g
Starch:~
Proteins Total:2 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:0.60 g
Saturated fatty acids:90 mg
Monounsaturated fatty acids:0.16 g
Polyunsaturated fatty acids:0.28 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]:80 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:6 mg
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]:0.16 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]:0.26 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:10 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:0.84 g
Caffeine:~
Theobromine:~
Product Type:Babyfood
Weight Watchers Points:1 point(s)
Atkins Diet (Induction) Rating:1 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:2 / 10
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Did you know?...The "pocket" in pita bread is made by steam. The steam puffs up the dough and, as the bread cools and flattens, a pocket is left in the middle.
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