Baked Products

Cookies, sugar, refrigerated dough

Per 100 g · USDA FoodData Central — SR Legacy (April 2018)

g
Baked Products
Category photo — illustrative, not this exact food. Veganbaking.net · CC BY-SA 2.0 · Wikimedia Commons

Nutrition

Amounts for your selected weight

436kcalCalories
4gProtein
61.2gCarbohydrate
19.5gFat
Fiber0.9 g
Sugars36.5 g
Sodium328 mg
Calcium8 mg
Iron1.9 mg
Potassium147 mg
Vitamin C0 mg
Water14.1 g
All available nutrients+
NutrientAmount
Water14.08 G
Energy436 KCAL
Energy1,823 kJ
Protein4 G
Total lipid (fat)19.48 G
Ash1.2 G
Carbohydrate, by difference61.22 G
Fiber, total dietary0.9 G
Sugars, Total36.51 G
Calcium, Ca8 MG
Iron, Fe1.85 MG
Magnesium, Mg7 MG
Phosphorus, P169 MG
Potassium, K147 MG
Sodium, Na328 MG
Zinc, Zn0.24 MG
Copper, Cu0.037 MG
Manganese, Mn0.308 MG
Selenium, Se3.1 UG
Vitamin C, total ascorbic acid0 MG
Thiamin0.205 MG
Riboflavin0.122 MG
Niacin2.412 MG
Pantothenic acid0.246 MG
Vitamin B-60.019 MG
Folate, total63 UG
Folate, food8 UG
Vitamin B-120.02 UG
Vitamin A, RAE11 UG
Retinol11 UG
Carotene, beta0 UG
Carotene, alpha0 UG
Cryptoxanthin, beta0 UG
Vitamin A, IU37 IU
Lycopene0 UG
Lutein + zeaxanthin8 UG
Vitamin E (alpha-tocopherol)0.19 MG
Vitamin K (phylloquinone)8.8 UG
Fatty acids, total saturated4.955 G
SFA 4:00 G
SFA 6:00 G
SFA 8:00 G
SFA 10:00 G
SFA 12:00 G
SFA 14:00.096 G
SFA 16:02.553 G
SFA 18:02.306 G
Fatty acids, total monounsaturated11.077 G
MUFA 16:10.007 G
MUFA 18:111.07 G
MUFA 20:10.001 G
MUFA 22:10 G
Fatty acids, total polyunsaturated2.469 G
PUFA 18:22.341 G
PUFA 18:30.124 G
PUFA 18:40 G
PUFA 20:40.003 G
PUFA 20:5 n-3 (EPA)0 G
PUFA 22:5 n-3 (DPA)0 G
PUFA 22:6 n-3 (DHA)0.001 G
Cholesterol11 MG
Tryptophan0.059 G
Threonine0.138 G
Isoleucine0.178 G
Leucine0.306 G
Lysine0.185 G
Methionine0.086 G
Cystine0.094 G
Phenylalanine0.207 G
Tyrosine0.134 G
Valine0.204 G
Arginine0.184 G
Histidine0.09 G
Alanine0.154 G
Aspartic acid0.236 G
Glutamic acid1.207 G
Glycine0.144 G
Proline0.403 G
Serine0.246 G
Alcohol, ethyl0 G
Caffeine0 MG
Theobromine0 MG

Historic source data. Missing values are shown as unavailable, not zero.

Source: USDA FoodData Central — SR Legacy (April 2018)Open source ↗