Frankfurter, beef, heated

170 calories in 1 serving

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Calories in Frankfurter, beef, heated
Frankfurter, beef, heated Suggest a better name
170 calories in 1 serving
1 serving = 52g ≈ 0.115lb ≈ 1.83oz
3.26 calories / gram
5 Weight Watchers points
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Calorie Sources:81% fats; 14% proteins; 5% carbohydrates
Fats:15.32 g (138 calories, 29% by weight)
Carbohydrates:1.96 g (8 calories, 4% by weight)
Proteins:6 g (24 calories, 12% by weight)
Alcohol:~
Water:27.13 g (52% by weight)
Fat Composition:53% monounsaturated; 43% saturated; 4% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:29.12 mg
Caffeine:~
Serving Sizes: 100 g
1 serving
Common Name:hot dog, frank, wiener
Food Group:Sausages and Luncheon Meats
USDA #:7945
Tags: hot dog;
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Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:15.60 mcg
Vitamin B-2:72.80 mcg
Vitamin B-3:1.22 mg
Vitamin B-5:130 mcg
Vitamin B-6:46.80 mcg
Vitamin B-9:3.64 mcg
Food folate:3.64 mcg
Dietary Folate Equivalent:3.64 mcg
Folic acid:~
Vitamin B-12:0.86 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:~
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:104 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:0.94 mcg
Calcium (Ca):6.24 mg
Copper (Cu):78 mcg
Fluoride (F):~
Iron (Fe):811.20 mcg
Magnesium (Mg):7.28 mg
Manganese (Mn):36.40 mcg
Phosphorus (P):88.92 mg
Potassium (K):76.44 mg
Selenium (Se):6.29 mcg
Sodium (Na):0.60 g
Zinc (Zn):1.22 mg
Cholesterol:29.12 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:1.96 g
Dietary Fiber:~
Sugars Total:1.76 g
Fructose:~
Galactose:~
Glucose/Dextrose:1.44 g
Lactose:~
Maltose:0.33 g
Sucrose:~
Starch:0.85 g
Proteins Total:6 g
Essential amino acids
Phenylalanine:0.26 g
Leucine:0.53 g
Methionine:0.17 g
Lysine:0.56 g
Isoleucine:0.31 g
Valine:0.32 g
Threonine:0.28 g
Tryptophan:62.40 mg
Histidine:0.19 g
Arginine:0.40 g
Non-essential amino acids
Alanine:0.36 g
Aspartic acid:0.60 g
Betaine:~
Cystine:62.40 mg
Glutamic acid:0.96 g
Glycine:0.28 g
Hydroxyproline:~
Proline:0.25 g
Serine:0.24 g
Tyrosine:0.22 g
Fats Total:15.32 g
Saturated fatty acids:5.94 g
Monounsaturated fatty acids:7.45 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]:41.60 mg
Dodecanoic/Lauric [12:0]:20.80 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.44 g
Pentadecanoic [15:0]:78 mg
Hexadecanoic/Palmitic [16:0]:3.30 g
Heptadecanoic/Margaric [17:0]:0.19 g
Octadecanoic/Stearic [18:0]:1.80 g
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:52 mg
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:0.17 g
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:0.64 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:6.46 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:0.11 g
Docosenoic/Erucic [22:1]:52 mg
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.46 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:88.40 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:1.59 g
Caffeine:~
Theobromine:~
Product Type:Frankfurter
Weight Watchers Points:5 point(s)
Atkins Diet (Induction) Rating:5 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:1 / 10
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Did you know?...Olive oil should be stored in a cool, dark place. Properly stored, olive oil can keep for at least two years. It is, however, at its peak within a year of production, and is its most flavorful for the first two months. Olive oil should not be stored in the refrigerator. If chilled, olive oil will become cloudy and eventually solidify or crystallize. Should this happen, the oil is perfectly fine; just leave the oil at room temperature for a time to restore it to its natural state.
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Frankfurter, meat, heated
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