Babyfood, dessert, banana pudding, strained

10 calories in 1 tbsp

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Calories in Babyfood, dessert, banana pudding, strained
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10 calories in 1 tbsp
1 tbsp = 15g ≈ 0.033lb ≈ 0.53oz
0.68 calories / gram
0 Weight Watchers points
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Calorie Sources:83% carbohydrates; 11% fats; 6% proteins
Fats:0.12 g (1 calorie, 1% by weight)
Carbohydrates:2.12 g (8 calories, 14% by weight)
Proteins:0.15 g (1 calorie, 1% by weight)
Alcohol:~
Water:12.52 g (84% by weight)
Fat Composition:42% monounsaturated; 41% saturated; 17% polyunsaturated
Trans Fat :~
Dietary Fiber:0.12 g (1% by weight)
Cholesterol:4.35 mg
Caffeine:~
Serving Sizes: 100 g
1 tbsp
1 jar NFS
1 jar Beech-Nut Stage 2 (4 oz)
1 jar Heinz Strained-2 (4.25 oz)
Food Group:Baby Foods
USDA #:43004
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Vitamin A:3 IU
Retinol:~
Retinol Activity Equivalent:0.15 mcg
α-Carotene:1.05 mcg
β-Carotene:1.20 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:2.85 mcg
Vitamin B-1:1.50 mcg
Vitamin B-2:9 mcg
Vitamin B-3:24 mcg
Vitamin B-5:~
Vitamin B-6:19.50 mcg
Vitamin B-9:0.90 mcg
Food folate:0.90 mcg
Dietary Folate Equivalent:0.90 mcg
Folic acid:~
Vitamin B-12:0 mcg
Added Vitamin B-12:~
Choline:1.61 mg
Vitamin C:1.80 mg
Vitamin D:1
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):0.02 mcg
Vitamin D (D2 + D3):0.02 mcg
Vitamin E:10.50 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:0.03 mcg
Calcium (Ca):1.65 mg
Copper (Cu):6 mcg
Fluoride (F):~
Iron (Fe):45 mcg
Magnesium (Mg):750 mcg
Manganese (Mn):~
Phosphorus (P):5.10 mg
Potassium (K):13.50 mg
Selenium (Se):0.16 mcg
Sodium (Na):4.50 mg
Zinc (Zn):18 mcg
Cholesterol:4.35 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:2.12 g
Dietary Fiber:0.12 g
Sugars Total:1.58 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:0.15 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:0.12 g
Saturated fatty acids:39 mg
Monounsaturated fatty acids:40.50 mg
Polyunsaturated fatty acids:16.50 mg
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:300 mcg
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:150 mcg
Decanoic/Capric [10:0]:150 mcg
Dodecanoic/Lauric [12:0]:150 mcg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:900 mcg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:27 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:7.50 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]:3 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:37.50 mg
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:300 mcg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:13.50 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:1.20 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]:1.50 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]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:450 mcg
Ash:84 mg
Caffeine:~
Theobromine:~
Product Type:Babyfood
Weight Watchers Points:0 point(s)
Atkins Diet (Induction) Rating:0 / 10
Atkins Diet (Maintanence) Rating:2 / 10
Zone Diet Rating:1 / 10
Shorter URL for this page:http://calobonga.com/_4PB
Did you know?...The avocado is a climacteric fruit (the banana is another), which means that it matures on the tree but ripens off the tree. Avocados used in commerce are picked hard and green and kept in coolers at 38 to 42 F (3.3 to 5.6 C) until they reach their final destination. Avocados must be mature to ripen properly.
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