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Waffles, buttermilk, frozen, ready-to-heat |
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Waffles, buttermilk, frozen, ready-to-heat (USDA#18932) |
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| Water 40g |
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| Calories 273 |
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| Energy 1144kj |
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| Protein 6g |
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| Total Fat 9g |
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| Ash 2g |
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| Total Carbohydrates 41g |
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| Dietary Fiber 2g |
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| Sugars 4g |
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| Sucrose 2g |
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| Glucose (dextrose) 0g |
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| Fructose 0g |
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| Lactose 1g |
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| Maltose 0g |
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| Galactose 0g |
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| Starch 35g |
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| Calcium, Ca 279mg |
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| Iron, Fe 6mg |
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| Magnesium, Mg 19mg |
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| Phosphorus, P 388mg |
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| Potassium 126mg |
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| Sodium 621mg |
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| Zinc, Zn 0mg |
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| Copper, Cu 4mg |
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| Manganese, Mn 0mg |
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| Selenium, Se 9mcg |
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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 6mg |
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| Pantothenic acid 0mg |
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| Vitamin B-6 0mg |
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| Folate, total 63mcg |
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| Folic acid 49mcg |
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| Folate, food 14mcg |
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| Folate, DFE 96mcg_DFE |
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| Vitamin B-12 2mcg |
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| Vitamin B-12, added 2mcg |
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| Vitamin A, IU 1335IU |
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| Vitamin A, RAE 401mcg_RAE |
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| Retinol 401mcg |
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| Vitamin E (alpha-tocopherol) 0mg |
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| Vitamin E, added 0mg |
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| Tocopherol, beta 7mg |
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| Tocopherol, gamma 4mg |
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| Tocopherol, delta 1mg |
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| Vitamin K (phylloquinone) 10mcg |
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| Fatty acids, total saturated 1g |
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| 4:0 5g |
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| 6:0 3g |
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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 2g |
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| 15:0 0g |
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| 16:0 1g |
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| 17:0 0g |
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| 18:0 0g |
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| 20:0 0g |
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| 22:0 2g |
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| Fatty acids, total monounsaturated 4g |
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| 14:1 0g |
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| 15:1 0g |
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| 16:1 undifferentiated 2g |
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| 17:1 0g |
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| 18:1 undifferentiated 4g |
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| 20:1 0g |
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| 22:1 undifferentiated 0g |
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| Fatty acids, total polyunsaturated 1g |
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| 18:2 undifferentiated 1g |
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| 18:3 undifferentiated 0g |
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| 18:3 n-6 c,c,c 0g |
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| 18:4 0g |
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| 20:2 n-6 c,c 0g |
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| 20:3 undifferentiated 0g |
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| 20:4 undifferentiated 8g |
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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 7g |
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| Cholesterol 15mg |
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| Tryptophan 7g |
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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 1g |
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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 2mcg |
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| Carotene, alpha 0mcg |
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| Cryptoxanthin, beta 2mcg |
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| Lycopene 0mcg |
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| Lutein + zeaxanthin 63mcg |
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Waffles, buttermilk, frozen, ready-to-heat usda nutrition - Related Content |
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| It’s hard to resist these light, airy pancakes. Serve them with your favorite syrup or fruit sauce for a tasty breakfast or brunch. |
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| This version of the old-fashioned favorite is made with the distinctive flavor of buttermilk. A cornmeal coating provides an appealing texture. |
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| Tangy buttermilk panna cotta is good plain, but it becomes special when enhanced with fruit such as this orange sauce. |
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| A refreshing frozen dessert to be made one day in advance. Use any combination of sorbets and ice cream you like so long as the flavors vary in color to create the multi-colored appearance. |
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| This delicious breakfast favorite is also great for lunch or dinner. Top with your favorite fruit for a nutritious meal. |
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Belgian waffles are a traditional food created in Belgium, which began as square-shaped breakfast cake with deeply indented or pressed pockets evenly distributed over the ... |
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| Built to cut through hard to semi-hard substances, this utensil is manufactured for specialty tasks. A common cutting blade used for this type of knife is the saw- toothed blade ... |
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| A kitchen tool used for making waffles. The waffle iron basically consists of two irons forming a top and bottom, each with a honeycomb pattern that is hinged together. The batter ... |
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| A soft, bread-like cake with a surface of uniform indentations similar to a honeycomb. Waffles are made with a pourable batter that usually consists of flour, milk, oil, sugar, ... |
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| A type of dairy product that is produced from whole, low-fat, or nonfat milk that is fermented with bacterial cultures. The bacteria allows the milk to congeal, giving it a thick, ... |
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| A type of milk that is most often used as an ingredient to enhance baked goods with a rich tangy flavor. Buttermilk produced on dairy farms is the liquid that remains after the ... |
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