Pork, fresh, variety meats and by-products, kidneys, cooked, braised

128 calories in 3 oz

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Total Calories:128 calories in 3 oz
Serving Weight:3 oz = 85g ≈ 0.187lb ≈ 3.00oz
Caloric Density:1.51 calories / gram
Weight Watchers Counter:3 Weight Watchers points
 
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Calorie Sources:72% proteins; 28% fats
Fats:3.99 g (36 calories, 5% by weight)
Carbohydrates:~
Proteins:21.59 g (92 calories, 25% by weight)
Alcohol:~
Water:58.39 g (69% by weight)
Fat Composition:45% monounsaturated; 44% saturated; 11% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:0.41 g
Caffeine:~
Serving Sizes: 100 g
1 cup
3 oz
Food Group:Pork Products
USDA #:10107
Related Foods: Calories in Cooked Bacon
Calories in Ground Pork
Calories in Lean Ground Pork
Calories in Pork Bologna
Calories in Pork Egg Roll
Calories in Pork Ribs
Calories in Pork Tenderloin
Calories in Pork Tongue
Vitamin A:221 IU
Retinol:66.30 mcg
Retinol Activity Equivalent:66.30 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:331.50 mcg
Vitamin B-2:1.34 mg
Vitamin B-3:4.91 mg
Vitamin B-5:2.44 mg
Vitamin B-6:391 mcg
Vitamin B-9:34.85 mcg
Food folate:34.85 mcg
Dietary Folate Equivalent:34.85 mcg
Folic acid:~
Vitamin B-12:6.62 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:9.01 mg
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:~
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):11.05 mg
Copper (Cu):578 mcg
Fluoride (F):~
Iron (Fe):4.50 mg
Magnesium (Mg):15.30 mg
Manganese (Mn):119.00 mcg
Phosphorus (P):0.20 g
Potassium (K):0.12 g
Selenium (Se):264.77 mcg
Sodium (Na):68 mg
Zinc (Zn):3.53 mg
Cholesterol:0.41 g
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:21.59 g
Essential amino acids
Phenylalanine:1.01 g
Leucine:1.94 g
Methionine:0.46 g
Lysine:1.55 g
Isoleucine:1.15 g
Valine:1.24 g
Threonine:0.89 g
Tryptophan:0.27 g
Histidine:0.52 g
Arginine:1.33 g
Non-essential amino acids
Alanine:1.35 g
Aspartic acid:2.02 g
Betaine:~
Cystine:0.47 g
Glutamic acid:2.58 g
Glycine:1.36 g
Hydroxyproline:~
Proline:1.33 g
Serine:1.14 g
Tyrosine:0.77 g
Fats Total:3.99 g
Saturated fatty acids:1.28 g
Monounsaturated fatty acids:1.32 g
Polyunsaturated fatty acids:0.32 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:8.50 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:42.50 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.72 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.51 g
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:0.10 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:1.19 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:17 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.21 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:8.50 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:0.10 g
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:1.10 g
Caffeine:~
Theobromine:~
Product Type:Pork
Weight Watchers Points:3 point(s)
Atkins Diet (Induction) Rating:5 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:3 / 10
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Did you know?...Over 90% of world olive production is used to make oil, and almost 98% of the acreage is in the Mediterranean region.
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