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Frybread, made with lard (Apache)

309 calories in 100 g

Frybread, made with lard (Apache) Suggest a better name
Weight Loss Rating:
Total Calories:309 calories in 100 g
Serving Weight:100g ≈ 0.220lb ≈ 3.53oz
Caloric Density:3.09 calories / gram
Weight Watchers Counter:7 Weight Watchers points
 
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Calorie Sources:60% carbohydrates; 30% fats; 11% proteins
Fats:10.14 g (91 calories, 10% by weight)
Carbohydrates:46 g (184 calories, 46% by weight)
Proteins:8.38 g (34 calories, 8% by weight)
Alcohol:~
Water:33.11 g (33% by weight)
Fat Composition:43% saturated; 42% monounsaturated; 15% polyunsaturated
Trans Fat :~
Dietary Fiber:1.70 g (2% by weight)
Cholesterol:4 mg
Caffeine:~
Serving Sizes: 100 g
Food Group:Ethnic Foods
USDA #:35185
Related Foods: Calories in Lard
Calories in Pasta Made With Egg
Vitamin A:~ IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:530 mcg
Vitamin B-2:260 mcg
Vitamin B-3:4.33 mg
Vitamin B-5:~
Vitamin B-6:60 mcg
Vitamin B-9:112 mcg
Food folate:19 mcg
Dietary Folate Equivalent:177 mcg
Folic acid:93 mcg
Vitamin B-12:~
Added Vitamin B-12:~
Choline:~
Vitamin C:~
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:90 mcg
Added α-Tocopherol:~
β-Tocopherol:30 mcg
δ-Tocopherol:120 mcg
γ-Tocopherol:590 mcg
Vitamin K:~
Calcium (Ca):52 mg
Copper (Cu):90 mcg
Fluoride (F):~
Iron (Fe):3.43 mg
Magnesium (Mg):19 mg
Manganese (Mn):400 mcg
Phosphorus (P):0.11 g
Potassium (K):75 mg
Selenium (Se):6.50 mcg
Sodium (Na):0.67 g
Zinc (Zn):470 mcg
Cholesterol:4 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:46 g
Dietary Fiber:1.70 g
Sugars Total:1.54 g
Fructose:~
Galactose:~
Glucose/Dextrose:90 mg
Lactose:~
Maltose:1.22 g
Sucrose:0.22 g
Starch:43.29 g
Proteins Total:8.38 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:10.14 g
Saturated fatty acids:3.63 g
Monounsaturated fatty acids:3.50 g
Polyunsaturated fatty acids:1.30 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]:0.16 g
Pentadecanoic [15:0]:20 mg
Hexadecanoic/Palmitic [16:0]:2.10 g
Heptadecanoic/Margaric [17:0]:60 mg
Octadecanoic/Stearic [18:0]:1.25 g
Eicosanoic/Arachidic [20:0]:10 mg
Docosanoic/Behenic [22:0]:10 mg
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:20 mg
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:0.16 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:3.25 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:50 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:1.21 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:70 mg
[18:3 Ω-3 c,c,c]:70 mg
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:20 mg
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:2.36 g
Caffeine:~
Theobromine:~
Product Type:Frybread
Weight Watchers Points:7 point(s)
Atkins Diet (Induction) Rating:1 / 10
Atkins Diet (Maintanence) Rating:5 / 10
Zone Diet Rating:5 / 10
Shorter URL for this page:http://calobonga.com/_3ov
Did you know?...Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
Related: Smelt, dried (Alaska Native)
Corned beef and potatoes in tortilla (Apache)
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