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Beerwurst Nutrition Facts

155 calories in 1 serving 2 oz

Calories in Beerwurst
Beerwurst, pork and beef
155 calories in Beerwurst, 1 serving 2 oz
1 serving 2 oz = 56g ≈ 0.123lb ≈ 1.98oz
2.76 calories / gram
4 Weight Watchers points
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Calorie Sources:74% fats; 20% proteins; 6% carbohydrates
Fats:12.62 g (114 calories, 23% by weight)
Carbohydrates:2.39 g (10 calories, 4% by weight)
Proteins:7.84 g (31 calories, 14% by weight)
Alcohol:~
Water:31.76 g (57% by weight)
Fat Composition:49% monounsaturated; 41% saturated; 10% polyunsaturated
Trans Fat :~
Dietary Fiber:0.50 g (1% by weight)
Cholesterol:34.72 mg
Caffeine:~
Serving Sizes: 100 g
1 serving 2 oz
Food Group:Sausages and Luncheon Meats
USDA #:7931
Related: Yachtwurst, with pistachio nuts, cooked
Chicken breast, fat-free, mesquite flavor, sliced
Vitamin A:6 IU
Retinol:1.68 mcg
Retinol Activity Equivalent:1.68 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:134.40 mcg
Vitamin B-2:95.20 mcg
Vitamin B-3:1.66 mg
Vitamin B-5:162.40 mcg
Vitamin B-6:128.80 mcg
Vitamin B-9:2.80 mcg
Food folate:2.80 mcg
Dietary Folate Equivalent:2.80 mcg
Folic acid:~
Vitamin B-12:0.65 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:336 mcg
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:0.90 mcg
Calcium (Ca):15.12 mg
Copper (Cu):56 mcg
Fluoride (F):~
Iron (Fe):968.80 mcg
Magnesium (Mg):10.64 mg
Manganese (Mn):84 mcg
Phosphorus (P):75.60 mg
Potassium (K):0.14 g
Selenium (Se):9.74 mcg
Sodium (Na):0.41 g
Zinc (Zn):1.24 mg
Cholesterol:34.72 mg
Phytosterols:1.68 mg
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:2.39 g
Dietary Fiber:0.50 g
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:7.84 g
Essential amino acids
Phenylalanine:0.33 g
Leucine:0.67 g
Methionine:0.21 g
Lysine:0.73 g
Isoleucine:0.38 g
Valine:0.43 g
Threonine:0.37 g
Tryptophan:95.20 mg
Histidine:0.30 g
Arginine:0.54 g
Non-essential amino acids
Alanine:0.51 g
Aspartic acid:0.77 g
Betaine:~
Cystine:95.20 mg
Glutamic acid:1.28 g
Glycine:0.49 g
Hydroxyproline:~
Proline:0.39 g
Serine:0.34 g
Tyrosine:0.28 g
Fats Total:12.62 g
Saturated fatty acids:4.72 g
Monounsaturated fatty acids:5.66 g
Polyunsaturated fatty acids:1.16 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]:5.60 mg
Dodecanoic/Lauric [12:0]:11.20 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.39 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:2.78 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:1.49 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]:0.38 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:5.15 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:95.20 mg
Docosenoic/Erucic [22:1]:11.20 mg
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:1.02 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:84 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]:33.60 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]:~
Ash:1.40 g
Caffeine:~
Theobromine:~
Product Type:Beerwurst
Weight Watchers Points:4 point(s)
Atkins Diet (Induction) Rating:6 / 10
Atkins Diet (Maintanence) Rating:5 / 10
Zone Diet Rating:2 / 10
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Did you know?...To ripen fruits, wrap them in newspaper and put in a warm place for 2-3 days. The ethylene gas they emit will make them ripe.
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