Cereals ready-to-eat, GENERAL MILLS, Frosted CHEX

110 calories in 0.8 cup (1 NLEA serving)

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Total Calories:110 calories in 0.8 cup (1 NLEA serving)
Serving Weight:0.8 cup = 30g ≈ 0.066lb ≈ 1.06oz
Caloric Density:3.67 calories / gram
Weight Watchers Counter:2 Weight Watchers points
 
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Calorie Sources:92% carbohydrates; 4% fats; 4% proteins
Fats:0.50 g (5 calories, 2% by weight)
Carbohydrates:26.78 g (107 calories, 89% by weight)
Proteins:1.10 g (4 calories, 4% by weight)
Alcohol:~
Water:0.66 g (2% by weight)
Fat Composition:42% polyunsaturated; 36% monounsaturated; 22% saturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
0.8 cup (1 NLEA serving)
Manufacturer Name:General Mills Inc. « Brand name foods
Food Group:Breakfast Cereals
USDA #:8514
Related: Cereals ready-to-eat, GENERAL MILLS, CHOCOLATE LUCKY CHARMS
Cereals ready-to-eat, GENERAL MILLS Peanut Butter Toast Crunch
Vitamin A:500 IU
Retinol:150.30 mcg
Retinol Activity Equivalent:150.30 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:375 mcg
Vitamin B-2:426.00 mcg
Vitamin B-3:5 mg
Vitamin B-5:132 mcg
Vitamin B-6:498 mcg
Vitamin B-9:200.10 mcg
Food folate:1.80 mcg
Dietary Folate Equivalent:338.70 mcg
Folic acid:198 mcg
Vitamin B-12:1.50 mcg
Added Vitamin B-12:1.50 mcg
Choline:2.31 mg
Vitamin C:6 mg
Vitamin D:40
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):0.99 mcg
Vitamin E:75.00 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:0.09 mcg
Calcium (Ca):99.90 mg
Copper (Cu):27 mcg
Fluoride (F):~
Iron (Fe):9 mg
Magnesium (Mg):11.10 mg
Manganese (Mn):264 mcg
Phosphorus (P):28.20 mg
Potassium (K):30 mg
Selenium (Se):2.76 mcg
Sodium (Na):0.18 g
Zinc (Zn):3.75 mg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:26.78 g
Dietary Fiber:~
Sugars Total:10.00 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:0.50 g
Saturated fatty acids:93 mg
Monounsaturated fatty acids:0.15 g
Polyunsaturated fatty acids:0.17 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]:300 mcg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:1.80 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:81 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:9 mg
Eicosanoic/Arachidic [20:0]:300 mcg
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:1.50 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.15 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:300 mcg
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.16 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:9 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:0.97 g
Caffeine:~
Theobromine:~
Product Type:Cereals
Weight Watchers Points:2 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?...Despite their frequent appearance in major Renaissance paintings, oranges were not eaten at the Last Supper, simply because they were not available. Returning Crusaders reported seeing oranges in the "holy lands," which must have influenced Titian, Boticelli, and other artists. But that was more than 1,000 years after the Crucifixion. During that time, citrous fruits had been introduced to the Mediterranean countries from China.
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