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Nutrition - Facts for BURGER KING, DOUBLE WHOPPER, no cheese
Nutrition
Facts
Nutrition facts for a little less than ¼ pound (100 grams) of BURGER KING, DOUBLE WHOPPER, no cheese.
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per 100 grams
per common measure #1
per common measure #2



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BURGER KING, DOUBLE WHOPPER, no cheese


Calories 252 Calories from Fat 137
(54%)
[1]

% Total Quantity

Total Fat 16g 16%

Saturated Fat 6g 6%

Trans Fat 0g 0%

Cholesterol 46mg 0.05%

Sodium 289mg 0.29%

Potassium 192mg 0.19%

Total Carbohydrate 14g 14%

Protein 14g 14%



NutrientQuantityUnits
Alanine 0.66 g
Arginine 0.77 g
Ash 1.37 g
Aspartic acid 0.97 g
Calcium, Ca 35.00 mg
Carbohydrate, by difference 13.74 g
Cholesterol 46.00 mg
Copper, Cu 0.12 mg
Cystine 0.12 g
Dihydrophylloquinone 0.00 mcg
Energy 1053.00 kJ
Energy 252.00 kcal
Fatty acids, total monounsaturated 6.12 g
Fatty acids, total polyunsaturated 3.02 g
Fatty acids, total saturated 5.77 g
Fatty acids, total trans 0.40 g
Fatty acids, total trans-monoenoic 0.35 g
Fatty acids, total trans-polyenoic 0.06 g
Fiber, total dietary 1.40 g
Folate, DFE 60.00 mcg_DFE
Folate, food 23.00 mcg
Folate, total 45.00 mcg
Folic acid 22.00 mcg
Fructose 1.43 g
Galactose 0.07 g
Glucose (dextrose) 0.00 g
Glutamic acid 2.45 g
Glycine 0.98 g
Histidine 0.36 g
Hydroxyproline 0.19 g
Iron, Fe 2.80 mg
Isoleucine 0.55 g
Lactose 0.00 g
Leucine 0.98 g
Lysine 0.95 g
Magnesium, Mg 18.00 mg
Maltose 0.57 g
Manganese, Mn 0.20 mg
Methionine 0.27 g
Niacin 3.23 mg
Pantothenic acid 0.19 mg
Phenylalanine 0.56 g
Phosphorus, P 111.00 mg
Potassium, K 192.00 mg
Proline 0.97 g
Protein 13.94 g
Riboflavin 0.19 mg
Selenium, Se 20.10 mcg
Serine 0.33 g
Sodium, Na 289.00 mg
Starch 10.30 g
Sucrose 1.45 g
Sugars, total 3.52 g
Thiamin 0.19 mg
Threonine 0.41 g
Total lipid (fat) 15.66 g
Tryptophan 0.10 g
Tyrosine 0.34 g
Valine 0.63 g
Vitamin B-6 0.11 mg
Vitamin C, total ascorbic acid 0.20 mg
Vitamin K (phylloquinone) 14.10 mcg
Water 55.29 g
Zinc, Zn 3.00 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
  2. Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program Wave 6c". 2002 Beltsville MD

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