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

99 calories in 100 g

Pork, fresh, variety meats and by-products, lungs, cooked, braised Suggest a better name
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Total Calories:99 calories in 100 g
Serving Weight:100g ≈ 0.220lb ≈ 3.53oz
Caloric Density:0.99 calories / gram
Weight Watchers Counter:2 Weight Watchers points
 
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Calorie Sources:72% proteins; 28% fats
Fats:3.10 g (28 calories, 3% by weight)
Carbohydrates:~
Proteins:16.60 g (71 calories, 17% by weight)
Alcohol:~
Water:80 g (80% by weight)
Fat Composition:50% saturated; 32% monounsaturated; 18% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:0.39 g
Caffeine:~
Serving Sizes: 100 g
1 unit, cooked (yield from 1 lb raw meat)
3 oz
Food Group:Pork Products
USDA #:10113
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Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:70 mcg
Vitamin B-2:320 mcg
Vitamin B-3:1.36 mg
Vitamin B-5:660 mcg
Vitamin B-6:80 mcg
Vitamin B-9:2 mcg
Food folate:2 mcg
Dietary Folate Equivalent:2 mcg
Folic acid:~
Vitamin B-12:2.03 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:7.90 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):8 mg
Copper (Cu):80 mcg
Fluoride (F):~
Iron (Fe):16.41 mg
Magnesium (Mg):12 mg
Manganese (Mn):10 mcg
Phosphorus (P):0.19 g
Potassium (K):0.15 g
Selenium (Se):23.40 mcg
Sodium (Na):81 mg
Zinc (Zn):2.45 mg
Cholesterol:0.39 g
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:16.60 g
Essential amino acids
Phenylalanine:0.69 g
Leucine:1.28 g
Methionine:0.26 g
Lysine:1.21 g
Isoleucine:0.66 g
Valine:0.98 g
Threonine:0.58 g
Tryptophan:0.14 g
Histidine:0.42 g
Arginine:0.86 g
Non-essential amino acids
Alanine:1.04 g
Aspartic acid:1.49 g
Betaine:~
Cystine:0.26 g
Glutamic acid:1.72 g
Glycine:1.21 g
Hydroxyproline:~
Proline:1.06 g
Serine:0.73 g
Tyrosine:0.47 g
Fats Total:3.10 g
Saturated fatty acids:1.09 g
Monounsaturated fatty acids:0.70 g
Polyunsaturated fatty acids:0.38 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]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:30 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.72 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.33 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]:60 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.63 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.13 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:~
[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]:0.20 g
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:10 mg
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:30 mg
Docosahexaenoic (DHA) [22:6 Ω-3]:10 mg
Ash:0.90 g
Caffeine:~
Theobromine:~
Product Type:Pork
Weight Watchers Points:2 point(s)
Atkins Diet (Induction) Rating:5 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:3 / 10
Shorter URL for this page:http://calobonga.com/_424
Did you know?..."Frankfurter, Hot Dog, Wiener, or Bologna With Byproducts" or "With Variety Meats" are made according to the specifications for cooked and/or smoked sausages, except they consist of not less than 15% of one or more kinds of raw skeletal muscle meat with raw meat byproducts. The byproducts (heart, kidney, or liver, for example) must be named with the derived species and be individually named in the ingredients statement.
Related: Pork, fresh, variety meats and by-products, lungs, raw
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