OSCAR MAYER, Wieners (beef franks, bun length)

185 calories in 1 serving (1 link)

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Calories in OSCAR MAYER, Wieners (beef franks, bun length)
OSCAR MAYER, Wieners (beef franks, bun length) Suggest a better name
185 calories in 1 serving (1 link)
1 serving = 57g ≈ 0.126lb ≈ 2.01oz
3.24 calories / gram
5 Weight Watchers points
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Calorie Sources:83% fats; 14% proteins; 3% carbohydrates
Fats:17.16 g (154 calories, 30% by weight)
Carbohydrates:1.51 g (6 calories, 3% by weight)
Proteins:6.33 g (25 calories, 11% by weight)
Alcohol:~
Water:30.30 g (53% by weight)
Fat Composition:52% monounsaturated; 45% saturated; 3% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:33.63 mg
Caffeine:~
Serving Sizes: 100 g
1 serving (1 link)
Common Name:hot dog, frankfurter, frank
Food Group:Sausages and Luncheon Meats
USDA #:7242
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Calories in Beef Sticks
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Calories in Eye Of Round
Calories in Tri-tip Roast
Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:~
Vitamin B-2:~
Vitamin B-3:~
Vitamin B-5:~
Vitamin B-6:~
Vitamin B-9:6.27 mcg
Food folate:6.27 mcg
Dietary Folate Equivalent:6.27 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:~
Vitamin C:~
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:~
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):7.41 mg
Copper (Cu):85.50 mcg
Fluoride (F):~
Iron (Fe):889.20 mcg
Magnesium (Mg):8.55 mg
Manganese (Mn):~
Phosphorus (P):59.85 mg
Potassium (K):90.06 mg
Selenium (Se):~
Sodium (Na):0.58 g
Zinc (Zn):1.28 mg
Cholesterol:33.63 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:1.51 g
Dietary Fiber:~
Sugars Total:1.03 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:6.33 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:17.16 g
Saturated fatty acids:7.14 g
Monounsaturated fatty acids:8.33 g
Polyunsaturated fatty acids:0.55 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]:11.40 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.56 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:4.22 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:2.35 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]:0.83 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:7.50 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]:0.45 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:96.90 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:1.62 g
Caffeine:~
Theobromine:~
Product Type:OSCAR
Weight Watchers Points:5 point(s)
Atkins Diet (Induction) Rating:4 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:1 / 10
Shorter URL for this page:http://calobonga.com/_2jS
Did you know?...To chop, cut or slice an onion with out crying, place onion in freezer for a few minutes before cutting or cut them under water.
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