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Nutrition - Facts for TACO BELL, BURRITO SUPREME with beef
Nutrition
Facts
Nutrition facts for a little less than ¼ pound (100 grams) of TACO BELL, BURRITO SUPREME with beef.
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per 100 grams
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per common measure #2

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TACO BELL, BURRITO SUPREME with beef

Calories 189 Calories from Fat 70
(37%)
 [1]
% Total Quantity
Total Fat 8g 8%
Saturated Fat 3g 3%
Trans Fat g %
Cholesterol 16mg 0.02%
Sodium 574mg 0.57%
Potassium 245mg 0.25%
Total Carbohydrate 21g 21%
Protein 8g 8%


NutrientQuantityUnits
Alanine 0.33 g
Arginine 0.39 g
Ash 2.22 g
Aspartic acid 0.67 g
Calcium, Ca 93.00 mg
Carbohydrate, by difference 21.07 g
Carotene, alpha 0.00 mcg
Carotene, beta 49.00 mcg
Cholesterol 16.00 mg
Copper, Cu 0.11 mg
Cryptoxanthin, beta 0.00 mcg
Cystine 0.10 g
Dihydrophylloquinone 4.00 mcg
Energy 189.00 kcal
Energy 790.00 kJ
Fatty acids, total monounsaturated 3.28 g
Fatty acids, total polyunsaturated 0.82 g
Fatty acids, total saturated 3.05 g
Fiber, total dietary 3.20 g
Folate, DFE 68.00 mcg_DFE
Folate, food 12.00 mcg
Folate, total 45.00 mcg
Folic acid 33.00 mcg
Fructose 0.65 g
Glucose (dextrose) 1.60 g
Glutamic acid 1.71 g
Glycine 0.37 g
Histidine 0.21 g
Iron, Fe 2.26 mg
Isoleucine 0.30 g
Lactose 0.15 g
Leucine 0.58 g
Lysine 0.48 g
Magnesium, Mg 25.00 mg
Maltose 0.15 g
Manganese, Mn 0.33 mg
Methionine 0.13 g
Niacin 1.75 mg
Pantothenic acid 0.18 mg
Phenylalanine 0.36 g
Phosphorus, P 136.00 mg
Potassium, K 245.00 mg
Proline 0.58 g
Protein 8.05 g
Riboflavin 0.15 mg
Selenium, Se 9.60 mcg
Serine 0.39 g
Sodium, Na 574.00 mg
Starch 13.58 g
Sucrose 0.15 g
Thiamin 0.15 mg
Threonine 0.30 g
Tocopherol, beta 0.02 mg
Tocopherol, delta 0.43 mg
Tocopherol, gamma 1.25 mg
Total lipid (fat) 8.05 g
Tryptophan 0.08 g
Tyrosine 0.24 g
Valine 0.36 g
Vitamin A, IU 82.00 IU
Vitamin A, RAE 4.00 mcg_RAE
Vitamin B-12 0.50 mcg
Vitamin B-6 0.10 mg
Vitamin E (alpha-tocopherol) 0.46 mg
Vitamin K (phylloquinone) 5.40 mcg
Water 60.60 g
Zinc, Zn 1.05 mg

References:

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

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