Babyfood, dinner, apples and chicken, strained

18 calories in 1 oz

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Total Calories:18 calories in 1 oz
Serving Weight:1 oz = 28g ≈ 0.063lb ≈ 1.00oz
Caloric Density:0.65 calories / gram
Weight Watchers Counter:0 Weight Watchers points
 
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Calorie Sources:67% carbohydrates; 19% fats; 13% proteins
Fats:0.39 g (4 calories, 1% by weight)
Carbohydrates:3.08 g (12 calories, 11% by weight)
Proteins:0.61 g (2 calories, 2% by weight)
Alcohol:~
Water:24.21 g (85% by weight)
Fat Composition:37% monounsaturated; 32% polyunsaturated; 31% saturated
Trans Fat :~
Dietary Fiber:0.51 g (2% by weight)
Cholesterol:1.42 mg
Caffeine:~
Serving Sizes: 100 g
1 oz
1 jar
1 jar Gerber Second Food (4 oz)
1 jar Beech-Nut Stage 2 (4 oz)
1 jar Heinz Strained-2 (4 oz)
Food Group:Baby Foods
USDA #:3297
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Calories in Peeled Apples
Calories in Rose Apples
Vitamin A:9 IU
Retinol:~
Retinol Activity Equivalent:0.57 mcg
α-Carotene:~
β-Carotene:3.69 mcg
β-Cryptoxanthin:2.84 mcg
Lycopene:~
Lutein + Zeaxanthin:4.54 mcg
Vitamin B-1:5.67 mcg
Vitamin B-2:14.18 mcg
Vitamin B-3:161.60 mcg
Vitamin B-5:25.52 mcg
Vitamin B-6:22.68 mcg
Vitamin B-9:0.28 mcg
Food folate:0.28 mcg
Dietary Folate Equivalent:0.28 mcg
Folic acid:~
Vitamin B-12:0 mcg
Added Vitamin B-12:~
Choline:2.58 mg
Vitamin C:56.70 mcg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:19.84 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:0.17 mcg
Calcium (Ca):5.10 mg
Copper (Cu):11.34 mcg
Fluoride (F):~
Iron (Fe):107.73 mcg
Magnesium (Mg):1.70 mg
Manganese (Mn):8.51 mcg
Phosphorus (P):9.07 mg
Potassium (K):26.93 mg
Selenium (Se):0.71 mcg
Sodium (Na):3.40 mg
Zinc (Zn):102.06 mcg
Cholesterol:1.42 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:3.08 g
Dietary Fiber:0.51 g
Sugars Total:2.24 g
Fructose:1.45 g
Galactose:~
Glucose/Dextrose:0.53 g
Lactose:~
Maltose:~
Sucrose:0.26 g
Starch:~
Proteins Total:0.61 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:0.39 g
Saturated fatty acids:96.39 mg
Monounsaturated fatty acids:0.12 g
Polyunsaturated fatty acids:99.22 mg
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]:283.50 mcg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:2.84 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:62.37 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:19.84 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]:11.34 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:99.22 mg
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:850.50 mcg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:85.05 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:5.67 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]:2.84 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]:567 mcg
Docosahexaenoic (DHA) [22:6 Ω-3]:567 mcg
Ash:51.03 mg
Caffeine:~
Theobromine:~
Product Type:Babyfood
Weight Watchers Points:0 point(s)
Atkins Diet (Induction) Rating:1 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:3 / 10
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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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