English Muffin, whole wheat, toasted
Calories and Nutrition Facts per Serving
-
135
Calories -
1.4 g
Fat -
26.9 g
Carbs -
5.9 g
Protein
| Nutrition Facts | per Serving | % DV |
|---|---|---|
| Caloric Value |
135 kcal
564 kJ
|
6.7 % |
| Fat |
1.4 g
|
2.2 % |
| Saturated Fats |
0.2 g
|
1.0 % |
| Monounsaturated Fats |
0.3 g
|
1.2 % |
| Polyunsaturated Fats |
0.6 g
|
3.7 % |
| Carbohydrates |
26.9 g
|
10.0 % |
| Sugars |
5.4 g
|
10.7 % |
| Protein |
5.9 g
|
8.0 % |
| Dietary Fiber |
4.5 g
|
1.5 % |
| Cholesterol |
0.0 mg
|
0.0 % |
| Sodium |
0.2 g
|
< 0.1 % |
| Water |
25.0 g
|
1.3 % |
| Vitamins | per Serving | % DV |
|---|---|---|
| Vitamin A | 0.0 mg | 0.0 % |
| Vitamin B1 | 0.2 mg | 14.5 % |
| Vitamin B11 | < 0.1 mg | 6.9 % |
| Vitamin B12 | 0.0 mg | 0.0 % |
| Vitamin B2 | < 0.1 mg | 6.0 % |
| Vitamin B3 | 2.0 mg | 12.7 % |
| Vitamin B5 | 0.3 mg | 5.0 % |
| Vitamin B6 | < 0.1 mg | 6.9 % |
| Vitamin C | 0.0 mg | 0.0 % |
| Vitamin D | 0.0 mg | 0.0 % |
| Vitamin E | 0.3 mg | 2.2 % |
| Vitamin K | < 0.1 mg | < 0.1 % |
| Minerals | per Serving | % DV |
|---|---|---|
| Calcium | 175.7 mg | 17.6 % |
| Copper | 0.1 mg | 13.7 % |
| Iron | 1.6 mg | 10.8 % |
| Magnesium | 47.0 mg | 15.7 % |
| Manganese | 1.2 mg | 59.4 % |
| Phosphorus | 187.3 mg | 26.8 % |
| Potassium | 139.1 mg | 7.0 % |
| Selenium | < 0.1 mg | 89.1 % |
| Zinc | 1.1 mg | 15.2 % |
How to burn 135 calories?
-
Walking
40 min -
Running
13 min -
Swimming
24 min -
Cycling
35 min
Calorie Breakdown
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Food Information
Per 100 g / mL serving the food "English Muffin, whole wheat, toasted" within the category "Buns & Rolls" has a total of 221.0 calories and the following nutrition facts: 9.6 g protein, 44.1 g carbs and 2.3 g fat. All other nutritional information like vitamins and minerals you can find above within the calorie chart for the food "English Muffin, whole wheat, toasted".
The nutritional information for this food were collected for the first time on 2014-04-15. The values have been updated the last time on 2014-04-15. Our main data sources are nutritional information on producer’s websites, food packaging and the USDA National Nutrient Database for Standard Reference (Release 21).