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Crustaceans, lobster, northern, cooked, moist heat

98 calories in 100 g

Calories in Crustaceans, lobster, northern, cooked, moist heat
Crustaceans, lobster, northern, cooked, moist heat Suggest a better name
98 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
0.98 calories / gram
2 Weight Watchers points
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Calorie Sources:89% proteins; 5% fats; 5% carbohydrates
Fats:0.59 g (5 calories, 1% by weight)
Carbohydrates:1.28 g (5 calories, 1% by weight)
Proteins:20.50 g (88 calories, 21% by weight)
Alcohol:~
Water:76.03 g (76% by weight)
Fat Composition:46% monounsaturated; 29% saturated; 26% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:72 mg
Caffeine:~
Serving Sizes: 100 g
1 cup
3 oz
Food Group:Finfish and Shellfish Products
USDA #:15148
Tags: lobster;
Related Foods: Calories in Lobster
Vitamin A:87 IU
Retinol:26 mcg
Retinol Activity Equivalent:26 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:7 mcg
Vitamin B-2:60 mcg
Vitamin B-3:1.07 mg
Vitamin B-5:280 mcg
Vitamin B-6:70 mcg
Vitamin B-9:11 mcg
Food folate:11 mcg
Dietary Folate Equivalent:11 mcg
Folic acid:~
Vitamin B-12:3.11 mcg
Added Vitamin B-12:~
Choline:80.90 mg
Vitamin C:~
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:1 mg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:0.10 mcg
Calcium (Ca):61 mg
Copper (Cu):1.94 mg
Fluoride (F):~
Iron (Fe):390 mcg
Magnesium (Mg):35 mg
Manganese (Mn):60 mcg
Phosphorus (P):0.19 g
Potassium (K):0.35 g
Selenium (Se):42.70 mcg
Sodium (Na):0.38 g
Zinc (Zn):2.92 mg
Cholesterol:72 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:1.28 g
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:20.50 g
Essential amino acids
Phenylalanine:0.86 g
Leucine:1.62 g
Methionine:0.57 g
Lysine:1.78 g
Isoleucine:0.99 g
Valine:0.96 g
Threonine:0.83 g
Tryptophan:0.28 g
Histidine:0.41 g
Arginine:1.79 g
Non-essential amino acids
Alanine:1.16 g
Aspartic acid:2.11 g
Betaine:~
Cystine:0.23 g
Glutamic acid:3.49 g
Glycine:1.23 g
Hydroxyproline:~
Proline:0.67 g
Serine:0.80 g
Tyrosine:0.68 g
Fats Total:0.59 g
Saturated fatty acids:0.10 g
Monounsaturated fatty acids:0.16 g
Polyunsaturated fatty acids:90 mg
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]:6 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:80 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:20 mg
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]:30 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:90 mg
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:10 mg
Docosenoic/Erucic [22:1]:10 mg
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:5 mg
[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]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:50 mg
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:2 mg
Docosahexaenoic (DHA) [22:6 Ω-3]:30 mg
Ash:1.60 g
Caffeine:~
Theobromine:~
Product Type:Crustaceans
Weight Watchers Points:2 point(s)
Atkins Diet (Induction) Rating:3 / 10
Atkins Diet (Maintanence) Rating:1 / 10
Zone Diet Rating:0 / 10
Shorter URL for this page:http://calobonga.com/_eE
Did you know?...Like wines, extra virgin olive oils can vary dramatically in taste, depending upon the type and quality of the fruit that is pressed, the time of harvest, the weather during the growing season, and the region from which the olives were produced.
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