Cereals ready-to-eat, GENERAL MILLS, BOO BERRY

132 calories in 1 cup (1 NLEA serving)

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Cereals ready-to-eat, GENERAL MILLS, BOO BERRY Suggest a better name
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Total Calories:132 calories in 1 cup (1 NLEA serving)
Serving Weight:1 cup = 33g ≈ 0.073lb ≈ 1.16oz
Caloric Density:4 calories / gram
Weight Watchers Counter:3 Weight Watchers points
 
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Calorie Sources:89% carbohydrates; 8% fats; 3% proteins
Fats:1.10 g (10 calories, 3% by weight)
Carbohydrates:29.31 g (117 calories, 89% by weight)
Proteins:1.10 g (4 calories, 3% by weight)
Alcohol:~
Water:0.67 g (2% by weight)
Fat Composition:76% monounsaturated; 24% saturated
Trans Fat :~
Dietary Fiber:0.30 g (1% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup (1 NLEA serving)
Manufacturer Name:General Mills Inc. « Brand name foods
Food Group:Breakfast Cereals
USDA #:8273
Related Foods: Calories in Blackberries
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Calories in Loganberries
Calories in Salmonberries
Calories in Wild Cranberries
Vitamin A:19 IU
Retinol:~
Retinol Activity Equivalent:0.99 mcg
α-Carotene:5.94 mcg
β-Carotene:8.91 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:123.75 mcg
Vitamin B-1:412.50 mcg
Vitamin B-2:468.60 mcg
Vitamin B-3:5.50 mg
Vitamin B-5:29.70 mcg
Vitamin B-6:547.80 mcg
Vitamin B-9:109.89 mcg
Food folate:6.27 mcg
Dietary Folate Equivalent:182.49 mcg
Folic acid:103.62 mcg
Vitamin B-12:1.65 mcg
Added Vitamin B-12:1.65 mcg
Choline:1.06 mg
Vitamin C:6.60 mg
Vitamin D:40
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):0.99 mcg
Vitamin D (D2 + D3):0.99 mcg
Vitamin E:181.50 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:1.22 mcg
Calcium (Ca):22.11 mg
Copper (Cu):16.50 mcg
Fluoride (F):~
Iron (Fe):4.95 mg
Magnesium (Mg):~
Manganese (Mn):13.20 mcg
Phosphorus (P):22.11 mg
Potassium (K):38.61 mg
Selenium (Se):2.14 mcg
Sodium (Na):0.21 g
Zinc (Zn):4.13 mg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:29.31 g
Dietary Fiber:0.30 g
Sugars Total:15.40 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:1.10 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:1.10 g
Saturated fatty acids:0.17 g
Monounsaturated fatty acids:0.55 g
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]:~
Dodecanoic/Lauric [12:0]:330 mcg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:990 mcg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.12 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:46.20 mg
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]:2.64 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.52 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:13.20 mg
Docosenoic/Erucic [22:1]:3.30 mg
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:~
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:~
[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:0.82 g
Caffeine:~
Theobromine:~
Product Type:Cereals
Weight Watchers Points:3 point(s)
Atkins Diet (Induction) Rating:0 / 10
Atkins Diet (Maintanence) Rating:1 / 10
Zone Diet Rating:0 / 10
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Did you know?...Cruciferous vegetables such as broccoli tend to release strong smelling chemical compounds when cooked. These ammonia and hydrogen sulfide compounds will smell up the kitchen. Steaming or cooking in a small amount of water and as fast as possible will reduce this problem.
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