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Golden Raisins Nutrition Facts

438 calories in 1 cup (not packed)

Raisins, golden seedless
Weight Loss Rating:
Total Calories:438 calories in 1 cup (not packed)
Serving Weight:1 cup = 145g ≈ 0.320lb ≈ 5.11oz
Caloric Density:3.02 calories / gram
Weight Watchers Counter:8 Weight Watchers points
 
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Calorie Sources:95% carbohydrates; 4% proteins; 1% fats
Fats:0.67 g (6 calories, 0% by weight)
Carbohydrates:115.30 g (415 calories, 80% by weight)
Proteins:4.92 g (17 calories, 3% by weight)
Alcohol:~
Water:21.71 g (15% by weight)
Fat Composition:52% saturated; 45% polyunsaturated; 3% monounsaturated
Trans Fat :~
Dietary Fiber:5.80 g (4% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup, packed
1 cup (not packed)
Scientific Name:Vitis vinifera
Food Group:Fruits and Fruit Juices
USDA #:9297
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Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:11.60 mcg
Vitamin B-2:275.50 mcg
Vitamin B-3:1.65 mg
Vitamin B-5:203 mcg
Vitamin B-6:464 mcg
Vitamin B-9:4.35 mcg
Food folate:4.35 mcg
Dietary Folate Equivalent:4.35 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:16.09 mg
Vitamin C:4.64 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:174 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:5.07 mcg
Calcium (Ca):76.85 mg
Copper (Cu):522 mcg
Fluoride (F):~
Iron (Fe):2.60 mg
Magnesium (Mg):50.75 mg
Manganese (Mn):435 mcg
Phosphorus (P):0.17 g
Potassium (K):1.08 g
Selenium (Se):1.01 mcg
Sodium (Na):17.40 mg
Zinc (Zn):464 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:115.30 g
Dietary Fiber:5.80 g
Sugars Total:85.83 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:4.92 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:0.67 g
Saturated fatty acids:0.22 g
Monounsaturated fatty acids:14.50 mg
Polyunsaturated fatty acids:0.19 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]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:5.80 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.17 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:14.50 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]:~
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:14.50 mg
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.15 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:43.50 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:2.41 g
Caffeine:~
Theobromine:~
Product Type:Golden
Weight Watchers Points:8 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?...Lemons should be firm and have a bright yellow color. Avoid soft, shriveled lemons with spots. The best lemons will be fine textured and heavy for their size. Thin skinned fruit tends to have more juice, while fruit that has a greenish cast is likely to be more acidic. One medium lemon has about 3 tablespoons of juice and 3 tablespoons of grated peel.
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