100 Calorie Packs

To consume 100 calories of celery, you would have to eat over 1 pound or 21 ounces to be exact. But if you chose potato chips, you would get a measly 12 chips or about 3/4 ounce chips for the same 100calories.While the 100 calorie packs of high-calorie foods are good for portion control and portion awareness, perhaps choosing these snacks often,  instead of better choices like fruits and vegetables, may not be the best bet.A healthful snack should provide more of the things you need like fiber, nutrients and satiety and less of the things most individuals don’t need like sugar, fat, salt and high calorie density. Which is more easy to eat in one sitting - 21 ounces of celery or 12 potato chips?Chances are, if a food needs to be packaged in a 100-calorie serving, it might not be the best choice for an all-the-time snack.Our chart above shows you the quantity of each food if you choose to eat just 100 calories. The foods at the top, like celery, nonfat light yogurt, carrots, oranges, apples, grapes and bananas are the best choices because you get to eat more. They also have more fiber, nutrients and moisture content. And less fat, sugar salt and sodium. They are generally much lower in cost per ounce, too.Better still, the foods at the top count towards important servings of fruits, vegetables and nonfat dairy as recommended by MyPlate and the Dietary Guidelines for Americans. For more information, see ChooseMyPlate.gov.

100 calorie serving: grams per serving:
15 stalks celery 600
9 oz light nonfat yogurt 255
2 cups carrots 244
1.6 oranges 209
1.5 apples 207
1 cup grapes 151
1 banana 118
1/2 donut 42
1/2 blueberry muffin 36
1/3 chocolate chip bagel 33
2 fig cookies 31
1.75 graham crackers 23
3/4 oz crackers 22
2 chocolate cookies 22
.75 oz potato chips 21
Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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