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English muffins, whole-wheat |
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English muffins, whole-wheat (USDA#18266) |
| Serving Size 1 oz |
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| Water 45g |
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| Calories 203 |
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| Energy 849kj |
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| Protein 8g |
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| Total Fat 2g |
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| Ash 2g |
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| Total Carbohydrates 40g |
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| Dietary Fiber 6g |
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| Sugars 8g |
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| Calcium, Ca 265mg |
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| Iron, Fe 2mg |
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| Magnesium, Mg 71mg |
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| Phosphorus, P 282mg |
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| Potassium 210mg |
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| Sodium 472mg |
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| Zinc, Zn 1mg |
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| Copper, Cu 0mg |
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| Manganese, Mn 1mg |
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| Selenium, Se 40mcg |
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| Vitamin C, total ascorbic acid 0mg |
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| Thiamin 0mg |
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| Riboflavin 0mg |
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| Niacin 3mg |
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| Pantothenic acid 0mg |
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| Vitamin B-6 0mg |
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| Folate, total 49mcg |
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| Folic acid 0mcg |
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| Folate, food 49mcg |
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| Folate, DFE 49mcg_DFE |
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| Choline, total 13mg |
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| Vitamin B-12 0mcg |
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| Vitamin B-12, added 0mcg |
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| Vitamin A, IU 5IU |
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| Vitamin A, RAE 0mcg_RAE |
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| Retinol 0mcg |
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| Vitamin E (alpha-tocopherol) 0mg |
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| Vitamin E, added 0mg |
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| Vitamin K (phylloquinone) 1mcg |
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| Fatty acids, total saturated 0g |
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| 4:0 0g |
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| 6:0 0g |
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| 8:0 0g |
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| 10:0 0g |
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| 12:0 0g |
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| 14:0 3g |
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| 16:0 0g |
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| 18:0 4g |
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| Fatty acids, total monounsaturated 0g |
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| 16:1 undifferentiated 3g |
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| 18:1 undifferentiated 0g |
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| 20:1 0g |
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| 22:1 undifferentiated 0g |
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| Fatty acids, total polyunsaturated 0g |
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| 18:2 undifferentiated 0g |
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| 18:3 undifferentiated 4g |
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| 18:4 0g |
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| 20:4 undifferentiated 0g |
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| 20:5 n-3 0g |
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| 22:5 n-3 0g |
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| 22:6 n-3 0g |
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| Cholesterol 0mg |
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| Tryptophan 0g |
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| Threonine 0g |
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| Isoleucine 0g |
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| Leucine 0g |
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| Lysine 0g |
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| Methionine 0g |
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| Cystine 0g |
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| Phenylalanine 0g |
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| Tyrosine 0g |
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| Valine 0g |
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| Arginine 0g |
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| Histidine 0g |
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| Alanine 0g |
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| Aspartic acid 0g |
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| Glutamic acid 2g |
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| Glycine 0g |
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| Proline 0g |
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| Serine 0g |
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| Alcohol, ethyl 0g |
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| Caffeine 0mg |
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| Theobromine 0mg |
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| Carotene, beta 3mcg |
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| Carotene, alpha 1mcg |
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| Cryptoxanthin, beta 0mcg |
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| Lycopene 0mcg |
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| Lutein + zeaxanthin 91mcg |
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English muffins, whole-wheat usda nutrition - Related Content |
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| A type of bread prepared with a dough usually made from white (wheat) bread flour or all-purpose flour and is enriched with milk. The bread features a dense crumb and texture. The ... |
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| A variety of flour that is ground from the full wheat berry. All parts of the wheat berry are used in the flour including the bran, germ, and the endosperm, which when milled, ... |
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