Food
|
KCal
|
Fat
|
Carb.
|
Protein
|
Histidine
|
|
Tomato products, canned, sauce, with herbs and cheese
|
59
|
g
|
1.9
|
g
|
10.2
|
g
|
2.1
|
g
|
0.050
|
g
|
|
BURGER KING, Hash Brown Rounds
|
369
|
g
|
24.4
|
g
|
34.6
|
g
|
2.9
|
g
|
0.050
|
g
|
|
Broccoli, flower clusters, raw
|
28
|
g
|
0.4
|
g
|
5.2
|
g
|
3.0
|
g
|
0.050
|
g
|
|
Broccoli, stalks, raw
|
28
|
g
|
0.4
|
g
|
5.2
|
g
|
3.0
|
g
|
0.050
|
g
|
|
Asparagus, frozen, unprepared
|
24
|
g
|
0.2
|
g
|
4.1
|
g
|
3.2
|
g
|
0.050
|
g
|
|
Broccoli, frozen, chopped, unprepared
|
26
|
g
|
0.3
|
g
|
4.8
|
g
|
2.8
|
g
|
0.050
|
g
|
|
Pumpkin leaves, raw
|
19
|
g
|
0.4
|
g
|
2.3
|
g
|
3.2
|
g
|
0.050
|
g
|
|
Dock, cooked, boiled, drained, without salt
|
20
|
g
|
0.6
|
g
|
2.9
|
g
|
1.8
|
g
|
0.049
|
g
|
|
Peas and onions, frozen, cooked, boiled, drained, with salt
|
45
|
g
|
0.2
|
g
|
8.6
|
g
|
2.5
|
g
|
0.049
|
g
|
|
Avocados, raw, all commercial varieties
|
160
|
g
|
14.7
|
g
|
8.5
|
g
|
2
|
g
|
0.049
|
g
|
|
Potatoes, french fried, shoestring, salt added in processing, frozen, as purchased
|
167
|
g
|
5.5
|
g
|
26.8
|
g
|
2.4
|
g
|
0.049
|
g
|
|
Spinach, frozen, chopped or leaf, cooked, boiled, drained, without salt
|
34
|
g
|
0.9
|
g
|
4.8
|
g
|
4.0
|
g
|
0.049
|
g
|
|
Dock, cooked, boiled, drained, with salt
|
20
|
g
|
0.6
|
g
|
2.9
|
g
|
1.8
|
g
|
0.049
|
g
|
|
Spinach, frozen, chopped or leaf, cooked, boiled, drained, with salt
|
34
|
g
|
0.9
|
g
|
4.8
|
g
|
4.0
|
g
|
0.049
|
g
|
|
Asparagus, raw
|
20
|
g
|
0.1
|
g
|
3.9
|
g
|
2.2
|
g
|
0.049
|
g
|
|
Spinach, frozen, chopped or leaf, unprepared
|
29
|
g
|
0.6
|
g
|
4.2
|
g
|
3.6
|
g
|
0.049
|
g
|
|
Peas and onions, frozen, cooked, boiled, drained, without salt
|
45
|
g
|
0.2
|
g
|
8.6
|
g
|
2.5
|
g
|
0.049
|
g
|
|
Potatoes, o'brien, frozen, prepared
|
204
|
g
|
13.2
|
g
|
21.9
|
g
|
2.2
|
g
|
0.048
|
g
|
|
Beef, variety meats and by-products, suet, raw
|
854
|
g
|
94
|
g
|
-
|
|
1.5
|
g
|
0.048
|
g
|
|
Corn, sweet, yellow, canned, cream style, regular pack
|
72
|
g
|
0.4
|
g
|
18.1
|
g
|
1.7
|
g
|
0.048
|
g
|