You can easily calculate the calorie and nutritional values of Seeds, pumpkin and squash seeds, whole, roasted, without salt for different amounts (oz, cup) by clicking on the CALCULATE button. You can analyze your nutrition history by adding food into your nutrition diary.
Seeds, pumpkin and squash seeds, whole, roasted, without salt contains 446 calories per 100 grams. This value corresponds to about 22% of the daily energy expenditure of an adult burning about 2000 calories a day.
100 grams of Seeds, pumpkin and squash seeds, whole, roasted, without salt contains 53.75 grams of carbohydrate, 18.55 grams of protein and 19.4 grams of fat. It consist of 59% carbohydrate, 20% protein and 21% fat. 46% of total calories of the food are from carbohydrate, 16% are from protein, 38% are from fat.
100 grams of Seeds, pumpkin and squash seeds, whole, roasted, without salt is approximately 18% of daily carbohydrate needs, 37% of protein needs and 30% of fat needs of an adult consuming about 2000 calories of energy a day.
Recommended percentages are 50-55% carbohydrate, 15-20% protein and 20-30% fat. Total nutrition content should be close to these percentages for healthy eating.
|Carbohydrate, by difference||53.75 g|
|Total lipid (fat)||19.4 g|
|Fiber, total dietary||18.4 g|
|Calcium, Ca||55 mg|
|Iron, Fe||3.31 mg|
|Magnesium, Mg||262 mg|
|Phosphorus, P||92 mg|
|Potassium, K||919 mg|
|Sodium, Na||18 mg|
|Zinc, Zn||10.3 mg|
|Copper, Cu||0.69 mg|
|Manganese, Mn||0.496 mg|
|Vitamin C, total ascorbic acid||0.3 mg|
|Pantothenic acid||0.056 mg|
|Vitamin B-6||0.037 mg|
|Folate, total||9 µg|
|Folic acid||0 µg|
|Folate, food||9 µg|
|Folate, DFE||9 µg|
|Vitamin B-12||0 µg|
|Vitamin A, IU||62 IU|
|Vitamini A, RAE||3 µg|
|Vitamin D (D2 + D3)||0 µg|
|Vitamin D||0 IU|
|Fatty acids, total saturated||3.67 g|
|Fatty acids, total monounsaturated||6.032 g|
|Fatty acids, total polyunsaturated||8.844 g|
Some of other foods in the food group Nut and Seed Products are listed below. You can learn how many calories are contained in food by clicking on the relevant food and reach other nutritional values, especially carbohydrate, protein and fat.