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Frankfurter, meat, heated

145 calories in 1 serving (1 hot dog)

Calories in Frankfurter, meat, heated
Frankfurter, meat, heated Suggest a better name
145 calories in 1 serving (1 hot dog)
1 serving = 52g ≈ 0.115lb ≈ 1.83oz
2.78 calories / gram
4 Weight Watchers points
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Calorie Sources:79% fats; 14% proteins; 7% carbohydrates
Fats:12.64 g (114 calories, 24% by weight)
Carbohydrates:2.55 g (10 calories, 5% by weight)
Proteins:5.08 g (20 calories, 10% by weight)
Alcohol:~
Water:30.07 g (58% by weight)
Fat Composition:~
Trans Fat :~
Dietary Fiber:~
Cholesterol:37.96 mg
Caffeine:~
Serving Sizes: 100 g
1 serving (1 hot dog)
Food Group:Sausages and Luncheon Meats
USDA #:7949
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Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:26 mcg
Vitamin B-2:62.40 mcg
Vitamin B-3:1.38 mg
Vitamin B-5:156 mcg
Vitamin B-6:83.20 mcg
Vitamin B-9:3.12 mcg
Food folate:3.12 mcg
Dietary Folate Equivalent:3.12 mcg
Folic acid:~
Vitamin B-12:0.82 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:~
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:93.60 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):51.48 mg
Copper (Cu):78 mcg
Fluoride (F):~
Iron (Fe):634.40 mcg
Magnesium (Mg):7.80 mg
Manganese (Mn):26 mcg
Phosphorus (P):0.11 g
Potassium (K):73.32 mg
Selenium (Se):6.50 mcg
Sodium (Na):0.53 g
Zinc (Zn):561.60 mcg
Cholesterol:37.96 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:2.55 g
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:5.08 g
Essential amino acids
Phenylalanine:0.22 g
Leucine:0.45 g
Methionine:0.14 g
Lysine:0.47 g
Isoleucine:0.26 g
Valine:0.27 g
Threonine:0.23 g
Tryptophan:52 mg
Histidine:0.16 g
Arginine:0.34 g
Non-essential amino acids
Alanine:0.31 g
Aspartic acid:0.50 g
Betaine:~
Cystine:52 mg
Glutamic acid:0.81 g
Glycine:0.24 g
Hydroxyproline:~
Proline:0.21 g
Serine:0.20 g
Tyrosine:0.18 g
Fats Total:12.64 g
Saturated fatty acids:~
Monounsaturated fatty acids:~
Polyunsaturated fatty acids:~
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]:31.20 mg
Dodecanoic/Lauric [12:0]:15.60 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.12 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:2.59 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.98 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]:0.60 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:4.84 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:88.40 mg
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]:1.94 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:62.40 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]:52 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:1.66 g
Caffeine:~
Theobromine:~
Product Type:Frankfurter
Weight Watchers Points:4 point(s)
Atkins Diet (Induction) Rating:5 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:1 / 10
Shorter URL for this page:http://calobonga.com/_1g7
Did you know?...To reduce tearing when peeling or slicing an onion, chill for 30 minutes or cut off the top, but leave the root on. The root has the largest amount of sulphuric compounds, which is what causes tears when the onion is peeled or cut. Remove the root prior to cooking or eating.
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