Babyfood, dinner, potatoes with cheese and ham, toddler

78 calories in 100 g

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Total Calories:78 calories in 100 g
Serving Weight:100g ≈ 0.220lb ≈ 3.53oz
Caloric Density:0.78 calories / gram
Weight Watchers Counter:1 Weight Watchers point
 
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Calorie Sources:60% carbohydrates; 23% fats; 18% proteins
Fats:2 g (18 calories, 2% by weight)
Carbohydrates:11.97 g (48 calories, 12% by weight)
Proteins:3.50 g (14 calories, 4% by weight)
Alcohol:~
Water:81.50 g (82% by weight)
Fat Composition:55% saturated; 37% monounsaturated; 8% polyunsaturated
Trans Fat :~
Dietary Fiber:1.20 g (1% by weight)
Cholesterol:6 mg
Caffeine:~
Serving Sizes: 100 g
1 oz
Food Group:Baby Foods
USDA #:3304
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Rolls, dinner, plain, prepared from recipe, made with low fat (2%) milk
Vitamin A:31 IU
Retinol:8 mcg
Retinol Activity Equivalent:8 mcg
α-Carotene:~
β-Carotene:3 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:5 mcg
Vitamin B-1:50 mcg
Vitamin B-2:100 mcg
Vitamin B-3:1.06 mg
Vitamin B-5:340 mcg
Vitamin B-6:160 mcg
Vitamin B-9:6 mcg
Food folate:6 mcg
Dietary Folate Equivalent:6 mcg
Folic acid:~
Vitamin B-12:0.07 mcg
Added Vitamin B-12:~
Choline:15.40 mg
Vitamin C:100 mcg
Vitamin D:1
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:20 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:1.30 mcg
Calcium (Ca):53 mg
Copper (Cu):60 mcg
Fluoride (F):61.10 mcg
Iron (Fe):400 mcg
Magnesium (Mg):14 mg
Manganese (Mn):10 mcg
Phosphorus (P):0.11 g
Potassium (K):0.14 g
Selenium (Se):5.50 mcg
Sodium (Na):0.20 g
Zinc (Zn):600 mcg
Cholesterol:6 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:11.97 g
Dietary Fiber:1.20 g
Sugars Total:0.80 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:3.50 g
Essential amino acids
Phenylalanine:0.15 g
Leucine:0.23 g
Methionine:60 mg
Lysine:0.23 g
Isoleucine:0.14 g
Valine:0.17 g
Threonine:0.11 g
Tryptophan:30 mg
Histidine:90 mg
Arginine:0.16 g
Non-essential amino acids
Alanine:0.12 g
Aspartic acid:0.41 g
Betaine:500 mcg
Cystine:30 mg
Glutamic acid:0.58 g
Glycine:0.10 g
Hydroxyproline:~
Proline:0.18 g
Serine:0.14 g
Tyrosine:0.11 g
Fats Total:2 g
Saturated fatty acids:1.10 g
Monounsaturated fatty acids:0.73 g
Polyunsaturated fatty acids:0.16 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:30 mg
Hexanoic/Caproic [6:0]:10 mg
Octanoic/Caprylic [8:0]:8 mg
Decanoic/Capric [10:0]:20 mg
Dodecanoic/Lauric [12:0]:20 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.11 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.49 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.21 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]:70 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.65 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]:0.13 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]: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]:~
[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:1.03 g
Caffeine:~
Theobromine:~
Product Type:Babyfood
Weight Watchers Points:1 point(s)
Atkins Diet (Induction) Rating:2 / 10
Atkins Diet (Maintanence) Rating:5 / 10
Zone Diet Rating:5 / 10
Shorter URL for this page:http://calobonga.com/_4FA
Did you know?...Onions come in three colors - yellow, red, and white. Approximately 88 percent of the onion crop is devoted to yellow onion production, with about 7 percent red onions and 5 percent white onions.
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