Food
|
KCal
|
Fat
|
Carb.
|
Protein
|
Water
|
|
Beef, chuck, arm pot roast, separable lean only, trimmed to 1/2" fat, prime, raw
|
154
|
g
|
7.0
|
g
|
-
|
|
21.3
|
g
|
71.800
|
g
|
|
Pork, fresh, loin, blade (chops or roasts), bone-in, separable lean only, raw
|
157
|
g
|
8.3
|
g
|
-
|
|
19.3
|
g
|
71.800
|
g
|
|
USDA Commodity, pork, cured, ham, boneless, cooked, heated
|
149
|
g
|
7.6
|
g
|
-
|
|
18.8
|
g
|
71.800
|
g
|
|
Corn, sweet, white, frozen, kernels on cob, unprepared
|
98
|
g
|
0.8
|
g
|
23.5
|
g
|
3.3
|
g
|
71.790
|
g
|
|
Corn, sweet, yellow, frozen, kernels on cob, unprepared
|
98
|
g
|
0.8
|
g
|
23.5
|
g
|
3.3
|
g
|
71.790
|
g
|
|
Goose, liver, raw
|
133
|
g
|
4.3
|
g
|
6.3
|
g
|
16.4
|
g
|
71.780
|
g
|
|
Duck, domesticated, liver, raw
|
136
|
g
|
4.6
|
g
|
3.5
|
g
|
18.7
|
g
|
71.780
|
g
|
|
Rice, white, with pasta, cooked
|
122
|
g
|
2.8
|
g
|
21.4
|
g
|
2.5
|
g
|
71.740
|
g
|
|
Pastrami, turkey
|
123
|
g
|
4.3
|
g
|
3.7
|
g
|
16.3
|
g
|
71.730
|
g
|
|
Pork, cured, ham -- water added, whole, boneless, separable lean and fat, heated, roasted
|
126
|
g
|
5.5
|
g
|
1.4
|
g
|
17.8
|
g
|
71.720
|
g
|
|
Pork, cured, ham with natural juices, whole, boneless, separable lean only, heated, roasted
|
113
|
g
|
3.0
|
g
|
0.8
|
g
|
20.6
|
g
|
71.710
|
g
|
|
Cheese, ricotta, whole milk
|
174
|
g
|
13.0
|
g
|
3.0
|
g
|
11.3
|
g
|
71.700
|
g
|
|
Turkey, diced, light and dark meat, seasoned
|
138
|
g
|
6
|
g
|
1
|
g
|
18.7
|
g
|
71.700
|
g
|
|
Fish, halibut, Atlantic and Pacific, cooked, dry heat
|
140
|
g
|
2.9
|
g
|
-
|
|
26.7
|
g
|
71.690
|
g
|
|
Fish, mackerel, spanish, raw
|
139
|
g
|
6.3
|
g
|
-
|
|
19.3
|
g
|
71.670
|
g
|
|
Quail, breast, meat only, raw
|
123
|
g
|
3.0
|
g
|
-
|
|
22.6
|
g
|
71.670
|
g
|
|
Puddings, vanilla, ready-to-eat
|
130
|
g
|
3.8
|
g
|
22.6
|
g
|
1.5
|
g
|
71.660
|
g
|
|
Pickle relish, hot dog
|
91
|
g
|
0.5
|
g
|
23.4
|
g
|
1.5
|
g
|
71.650
|
g
|
|
Poi
|
112
|
g
|
0.1
|
g
|
27.2
|
g
|
0.4
|
g
|
71.640
|
g
|
|
Fish, salmon, chinook, raw
|
179
|
g
|
10.4
|
g
|
-
|
|
19.9
|
g
|
71.640
|
g
|