Babyfood, fruit, apricot with tapioca, strained

72 calories in 1 jar Heinz Strained-2 (4.25 oz)

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Total Calories:72 calories in 1 jar Heinz Strained-2 (4.25 oz)
Serving Weight:1 jar Heinz Strained-2 = 120g ≈ 0.265lb ≈ 4.23oz
Caloric Density:0.60 calories / gram
Weight Watchers Counter:1 Weight Watchers point
 
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Calorie Sources:98% carbohydrates; 2% proteins
Fats:~
Carbohydrates:19.56 g (70 calories, 16% by weight)
Proteins:0.36 g (1 calorie, 0% by weight)
Alcohol:~
Water:99.72 g (83% by weight)
Fat Composition:~
Trans Fat :~
Dietary Fiber:1.80 g (2% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 tbsp
1 oz
1 jar
1 jar Gerber Second Food (4 oz)
1 jar Heinz Strained-2 (4.25 oz)
Food Group:Baby Foods
USDA #:3118
Related Foods: Apricot nectar, canned, with added ascorbic acid
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Calories in Tapioca Pudding
Calories in Yellow Passion Fruit Juice
Vitamin A:870 IU
Retinol:~
Retinol Activity Equivalent:43.20 mcg
α-Carotene:8.40 mcg
β-Carotene:494.40 mcg
β-Cryptoxanthin:46.80 mcg
Lycopene:~
Lutein + Zeaxanthin:13.20 mcg
Vitamin B-1:9.60 mcg
Vitamin B-2:12 mcg
Vitamin B-3:228 mcg
Vitamin B-5:156 mcg
Vitamin B-6:36 mcg
Vitamin B-9:2.40 mcg
Food folate:2.40 mcg
Dietary Folate Equivalent:2.40 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:1.56 mg
Vitamin C:25.92 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:120 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:0.48 mcg
Calcium (Ca):10.80 mg
Copper (Cu):36 mcg
Fluoride (F):~
Iron (Fe):360 mcg
Magnesium (Mg):4.80 mg
Manganese (Mn):~
Phosphorus (P):12 mg
Potassium (K):0.15 g
Selenium (Se):0.36 mcg
Sodium (Na):9.60 mg
Zinc (Zn):60 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:19.56 g
Dietary Fiber:1.80 g
Sugars Total:1.69 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:0.36 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:~
Saturated fatty acids:~
Monounsaturated fatty acids:~
Polyunsaturated fatty acids:~
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]:~
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:~
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]:~
[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]:~
[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:0.36 g
Caffeine:~
Theobromine:~
Product Type:Babyfood
Weight Watchers Points:1 point(s)
Atkins Diet (Induction) Rating:0 / 10
Atkins Diet (Maintanence) Rating:1 / 10
Zone Diet Rating:0 / 10
Shorter URL for this page:http://calobonga.com/_29I
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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