Sauce, homemade, white, thick

186 calories in 100 g

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Total Calories:186 calories in 100 g
Serving Weight:100g ≈ 0.220lb ≈ 3.53oz
Caloric Density:1.86 calories / gram
Weight Watchers Counter:5 Weight Watchers points
 
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Calorie Sources:66% fats; 25% carbohydrates; 9% proteins
Fats:13.83 g (120 calories, 14% by weight)
Carbohydrates:11.61 g (45 calories, 12% by weight)
Proteins:3.99 g (17 calories, 4% by weight)
Alcohol:~
Water:69.10 g (69% by weight)
Fat Composition:44% monounsaturated; 30% polyunsaturated; 26% saturated
Trans Fat :~
Dietary Fiber:0.30 g
Cholesterol:6 mg
Caffeine:~
Serving Sizes: 100 g
1 cup
0.5 cup
Food Group:Soups, Sauces, and Gravies
USDA #:6167
Related Foods: Applesauce, canned, unsweetened, with added ascorbic acid
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Vitamin A:469 IU
Retinol:127 mcg
Retinol Activity Equivalent:130 mcg
α-Carotene:~
β-Carotene:27 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:2 mcg
Vitamin B-1:80 mcg
Vitamin B-2:190 mcg
Vitamin B-3:580 mcg
Vitamin B-5:310 mcg
Vitamin B-6:30 mcg
Vitamin B-9:11 mcg
Food folate:6 mcg
Dietary Folate Equivalent:15 mcg
Folic acid:5 mcg
Vitamin B-12:0.26 mcg
Added Vitamin B-12:~
Choline:14.30 mg
Vitamin C:700 mcg
Vitamin D:47
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):1.20 mcg
Vitamin E:380 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:1.20 mcg
Calcium (Ca):0.11 g
Copper (Cu):20 mcg
Fluoride (F):~
Iron (Fe):500 mcg
Magnesium (Mg):14 mg
Manganese (Mn):60 mcg
Phosphorus (P):96 mg
Potassium (K):0.15 g
Selenium (Se):5.20 mcg
Sodium (Na):0.37 g
Zinc (Zn):400 mcg
Cholesterol:6 mg
Phytosterols:40 mg
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:11.61 g
Dietary Fiber:0.30 g
Sugars Total:3.98 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:3.99 g
Essential amino acids
Phenylalanine:0.13 g
Leucine:0.28 g
Methionine:70 mg
Lysine:0.22 g
Isoleucine:0.17 g
Valine:0.19 g
Threonine:0.12 g
Tryptophan:40 mg
Histidine:70 mg
Arginine:0.10 g
Non-essential amino acids
Alanine:90 mg
Aspartic acid:0.21 g
Betaine:~
Cystine:20 mg
Glutamic acid:0.59 g
Glycine:60 mg
Hydroxyproline:~
Proline:0.27 g
Serine:0.15 g
Tyrosine:0.13 g
Fats Total:13.83 g
Saturated fatty acids:3.41 g
Monounsaturated fatty acids:5.85 g
Polyunsaturated fatty acids:3.91 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:50 mg
Hexanoic/Caproic [6:0]:30 mg
Octanoic/Caprylic [8:0]:10 mg
Decanoic/Capric [10:0]:40 mg
Dodecanoic/Lauric [12:0]:40 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.20 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:1.91 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:1.09 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]:30 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:5.80 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]:3.72 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.19 g
[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:1.47 g
Caffeine:~
Theobromine:~
Product Type:Sauce
Weight Watchers Points:5 point(s)
Atkins Diet (Induction) Rating:4 / 10
Atkins Diet (Maintanence) Rating:6 / 10
Zone Diet Rating:2 / 10
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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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