Food
|
KCal
|
Fat
|
Carb.
|
Protein
|
Valine
|
|
Salad dressing, mayonnaise, imitation, milk cream
|
97
|
g
|
5.1
|
g
|
11.1
|
g
|
2.1
|
g
|
0.141
|
g
|
|
Potatoes, baked, flesh and skin, with salt
|
93
|
g
|
0.1
|
g
|
21.2
|
g
|
2.5
|
g
|
0.141
|
g
|
|
Taro leaves, cooked, steamed, without salt
|
24
|
g
|
0.4
|
g
|
4.0
|
g
|
2.7
|
g
|
0.140
|
g
|
|
Broccoli, frozen, spears, unprepared
|
29
|
g
|
0.3
|
g
|
5.4
|
g
|
3.1
|
g
|
0.140
|
g
|
|
Taro, leaves, cooked, steamed, with salt
|
24
|
g
|
0.4
|
g
|
3.9
|
g
|
2.7
|
g
|
0.140
|
g
|
|
Mushrooms, canned, drained solids
|
25
|
g
|
0.3
|
g
|
5.1
|
g
|
1.9
|
g
|
0.140
|
g
|
|
Bulgur, cooked
|
83
|
g
|
0.2
|
g
|
18.6
|
g
|
3.1
|
g
|
0.139
|
g
|
|
Nuts, coconut milk, raw (liquid expressed from grated meat and water)
|
230
|
g
|
23.8
|
g
|
5.5
|
g
|
2.3
|
g
|
0.139
|
g
|
|
Potatoes, french fried, crinkle or regular cut, salt added in processing, frozen, oven-heated
|
166
|
g
|
5.1
|
g
|
27.5
|
g
|
2.5
|
g
|
0.139
|
g
|
|
Pie, fried pies, fruit
|
316
|
g
|
16.1
|
g
|
42.6
|
g
|
3
|
g
|
0.138
|
g
|
|
Peas and onions, canned, solids and liquids
|
51
|
g
|
0.4
|
g
|
8.6
|
g
|
3.3
|
g
|
0.138
|
g
|
|
Peas, green, canned, regular pack, solids and liquids
|
53
|
g
|
0.3
|
g
|
9.8
|
g
|
3.2
|
g
|
0.138
|
g
|
|
Frostings, white, fluffy, dry mix
|
371
|
g
|
-
|
|
94.9
|
g
|
2.3
|
g
|
0.138
|
g
|
|
Soup, cream of chicken, canned, condensed
|
90
|
g
|
5.8
|
g
|
7.2
|
g
|
2.4
|
g
|
0.138
|
g
|
|
Potatoes, microwaved, cooked in skin, flesh and skin, without salt
|
105
|
g
|
0.1
|
g
|
24.2
|
g
|
2.4
|
g
|
0.138
|
g
|
|
Broccoli, cooked, boiled, drained, with salt
|
35
|
g
|
0.4
|
g
|
7.2
|
g
|
2.4
|
g
|
0.138
|
g
|
|
Corn, sweet, yellow, canned, vacuum pack, regular pack
|
79
|
g
|
0.5
|
g
|
19.4
|
g
|
2.4
|
g
|
0.138
|
g
|
|
Pie, fried pies, cherry
|
316
|
g
|
16.1
|
g
|
42.6
|
g
|
3
|
g
|
0.138
|
g
|
|
Pie, fried pies, lemon
|
316
|
g
|
16.1
|
g
|
42.6
|
g
|
3
|
g
|
0.138
|
g
|
|
Corn, sweet, white, canned, vacuum pack, no salt added
|
79
|
g
|
0.5
|
g
|
19.4
|
g
|
2.4
|
g
|
0.138
|
g
|