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Food database and calorie counter Source: USDA

Tahini Sesame Butter Seeds (From Raw and Stone Ground Kernels)

Nutrition Facts
Serving Size 1 tbsp
 
Amount Per Serving
Calories from Fat 65
Calories 86
 
% Daily Values*
Total Fat 7.2g 11%
  Saturated Fat 1.008g 5%
  Polyunsaturated Fat 3.156g  
  Monounsaturated Fat 2.719g  
Cholesterol 0mg 0%
Sodium 11mg 0%
Potassium 62mg  
Total Carbohydrate 3.93g 1%
  Dietary Fiber 1.4g 6%
  Sugars -  
Protein 2.67g  
 
Vitamin A 0% Vitamin C 0%
Calcium 6% Iron 2%
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Values are based on USDA Nutrient Database SR18
4%
of RDI*
(86 calories)
4% of RDI
Calorie Breakdown:
 
Carbohydrate (19%)
 
Fat (70%)
 
Protein (11%)
Carbohydrates, 3.93g (19%) Fat, 7.2g (70%) Protein, 2.67g (11%)
* Based on a RDI of 2000 calories

Photos

 
 

Nutrition summary:

Calories
86
Fat
7.2g
Carbs
3.93g
Protein
2.67g
There are 86 calories in 1 tablespoon of Tahini Sesame Butter Seeds (From Raw and Stone Ground Kernels).
Calorie breakdown: 70% fat, 19% carbs, 11% protein.

Common Serving Sizes:

Serving Size Calories
1 tbsp 86
1 oz 162
100 g 570

Related Types of Tahini:

Sesame Butter (Tahini) (Made From Kernels)
Sesame Paste (Sesame Butter Made From Whole Seeds)
Sesame Seed Butter Paste
Tahini Sesame Butter Seeds
Tahini Sesame Butter Seeds (From Roasted and Toasted Kernels)
  view more tahini nutritional info

Related Types of Seeds:

Dried Whole Sesame Seeds
Dry Roasted Sunflower Seeds (with Salt Added)
Dried Sunflower Seed Kernels
Flaxseed Seeds
Dried Pumpkin and Squash Seed Kernels
  view more seeds nutritional info

See Also:

Light Butter (Stick with Salt)
Light Butter (Stick Without Salt)
Vegetable Oil-Butter Spread (Reduced Calorie)
Vegetable Oil-Butter Spread (Reduced Calorie, Tub, Salted)
Roasted and Toasted Whole Sesame Seeds
  view more results
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Recently Eaten By:

ahanks1
on 09 April 2014
MinkiZoe
on 16 March 2014
TheCount71
on 02 December 2013
Andi3
on 01 October 2013

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