Corn, sweet, white, canned, whole kernel, drained solids

Per 100 g, Corn, sweet, white, canned, whole kernel, drained solids provides 67 calories, 14.3 g carbohydrate, 2.3 g protein and 2 g fibre.

100 gper serving
= 67 kcal
× 100 g = 100 g
67kcal 3% RI Reference IntakeEU/UK adult daily energy reference of 2,000 kcal used on packaged-food nutrition labels (Reg. 1169/2011). Switch to the US toggle for FDA Daily Values.
54%Nutrient scoreNutrient ScoreThe share of this food's 27 rated nutrients that score well for its calories, a good source of beneficial nutrients while staying low in saturated fat, sodium and added sugars.27 available of 33 total nutrients with a Daily Value27of33
Protein2.3g12% kcal
Carbs14.3g74% kcal
Fat1.2g14% kcal
Fiber 2g
Water81.4g

Full nutrient breakdown

Reference

Proximates

Carbohydrates

Fats and Fatty Acids

Sterols

Protein and Amino Acids

Vitamins

Minerals

Other

Corn, sweet, white, canned, whole kernel, drained solids: calories by amount

  • 100 g67 kcal
  • 150 g101 kcal
  • 200 g134 kcal
  • 250 g168 kcal

Corn, sweet, white, canned, whole kernel, drained solids: key facts

How many calories are in Corn, sweet, white, canned, whole kernel, drained solids?
Corn, sweet, white, canned, whole kernel, drained solids has 67 calories per 100 g.
How much protein is in Corn, sweet, white, canned, whole kernel, drained solids?
Corn, sweet, white, canned, whole kernel, drained solids provides 2.3 g of protein per 100 g.
How many carbs are in Corn, sweet, white, canned, whole kernel, drained solids?
Corn, sweet, white, canned, whole kernel, drained solids contains 14.3 g of carbohydrate per 100 g, including 2 g of fibre.
How much fat is in Corn, sweet, white, canned, whole kernel, drained solids?
Corn, sweet, white, canned, whole kernel, drained solids has 1.2 g of fat per 100 g.

Values shown for the selected serving and per 100 g. % RI follows the UK / EU Reference Intakes (Reg. 1169/2011) for adults and children 4 + years. Reference only, not medical or dietary advice (Terms & Conditions §3).