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Nutrition - Facts for BURGER KING, WHOPPER, with cheese
Nutrition
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Nutrition facts for a little less than ¼ pound (100 grams) of BURGER KING, WHOPPER, with cheese.
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per 100 grams
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per common measure #2

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BURGER KING, WHOPPER, with cheese

Calories 250 Calories from Fat 134
(54%)
 [1]
% Total Quantity
Total Fat 15g 15%
Saturated Fat 6g 6%
Trans Fat 0g 0%
Cholesterol 36mg 0.04%
Sodium 453mg 0.45%
Potassium 169mg 0.17%
Total Carbohydrate 17g 17%
Protein 11g 11%


NutrientQuantityUnits
Alanine 0.59 g
Arginine 0.69 g
Ash 1.86 g
Aspartic acid 0.92 g
Calcium, Ca 82.00 mg
Carbohydrate, by difference 16.70 g
Cholesterol 36.00 mg
Copper, Cu 0.05 mg
Cystine 0.11 g
Dihydrophylloquinone 0.00 mcg
Energy 250.00 kcal
Energy 1044.00 kJ
Fatty acids, total monounsaturated 5.06 g
Fatty acids, total polyunsaturated 3.78 g
Fatty acids, total saturated 5.78 g
Fatty acids, total trans 0.42 g
Fatty acids, total trans-monoenoic 0.42 g
Fiber, total dietary 1.00 g
Folate, DFE 72.00 mcg_DFE
Folate, food 21.00 mcg
Folate, total 51.00 mcg
Folic acid 30.00 mcg
Fructose 1.66 g
Galactose 0.07 g
Glucose (dextrose) 0.00 g
Glutamic acid 2.50 g
Glycine 0.84 g
Histidine 0.32 g
Hydroxyproline 0.15 g
Iron, Fe 2.00 mg
Isoleucine 0.51 g
Lactose 0.07 g
Leucine 0.96 g
Lysine 0.84 g
Magnesium, Mg 18.00 mg
Maltose 0.69 g
Manganese, Mn 0.18 mg
Methionine 0.26 g
Niacin 2.56 mg
Pantothenic acid 0.18 mg
Phenylalanine 0.56 g
Phosphorus, P 113.00 mg
Potassium, K 169.00 mg
Proline 0.93 g
Protein 11.19 g
Riboflavin 0.20 mg
Selenium, Se 18.40 mcg
Serine 0.48 g
Sodium, Na 453.00 mg
Sucrose 1.61 g
Sugars, total 4.11 g
Thiamin 0.21 mg
Threonine 0.44 g
Tocopherol, beta 0.01 mg
Tocopherol, delta 0.37 mg
Tocopherol, gamma 3.56 mg
Total lipid (fat) 15.33 g
Tryptophan 0.09 g
Tyrosine 0.38 g
Valine 0.60 g
Vitamin B-6 0.07 mg
Vitamin C, total ascorbic acid 0.20 mg
Vitamin E (alpha-tocopherol) 0.08 mg
Vitamin K (phylloquinone) 19.10 mcg
Water 54.92 g
Zinc, Zn 1.60 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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