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Crustaceans, spiny lobster, mixed species, raw

95 calories in 3 oz

Calories in Crustaceans, spiny lobster, mixed species, raw
Crustaceans, spiny lobster, mixed species, raw Suggest a better name
95 calories in 3 oz
3 oz = 85g ≈ 0.187lb ≈ 3.00oz
1.12 calories / gram
2 Weight Watchers points
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Calorie Sources:79% proteins; 12% fats; 9% carbohydrates
Fats:1.28 g (12 calories, 2% by weight)
Carbohydrates:2.07 g (8 calories, 2% by weight)
Proteins:17.51 g (75 calories, 21% by weight)
Alcohol:~
Water:62.96 g (74% by weight)
Fat Composition:54% polyunsaturated; 25% monounsaturated; 21% saturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:59.50 mg
Caffeine:~
Serving Sizes: 100 g
1 lobster
3 oz
Scientific Name:Jasus spp. and Panulirus spp.
Food Group:Finfish and Shellfish Products
USDA #:15154
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Vitamin A:14 IU
Retinol:4.25 mcg
Retinol Activity Equivalent:4.25 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:5.95 mcg
Vitamin B-2:34 mcg
Vitamin B-3:3.60 mg
Vitamin B-5:297.50 mcg
Vitamin B-6:127.50 mcg
Vitamin B-9:0.85 mcg
Food folate:0.85 mcg
Dietary Folate Equivalent:0.85 mcg
Folic acid:~
Vitamin B-12:2.97 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:1.70 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):41.65 mg
Copper (Cu):323 mcg
Fluoride (F):~
Iron (Fe):1.04 mg
Magnesium (Mg):34 mg
Manganese (Mn):8.50 mcg
Phosphorus (P):0.20 g
Potassium (K):0.15 g
Selenium (Se):39.27 mcg
Sodium (Na):0.15 g
Zinc (Zn):4.82 mg
Cholesterol:59.50 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:2.07 g
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:17.51 g
Essential amino acids
Phenylalanine:0.74 g
Leucine:1.39 g
Methionine:0.49 g
Lysine:1.52 g
Isoleucine:0.84 g
Valine:0.82 g
Threonine:0.71 g
Tryptophan:0.24 g
Histidine:0.35 g
Arginine:1.52 g
Non-essential amino acids
Alanine:0.99 g
Aspartic acid:1.80 g
Betaine:~
Cystine:0.20 g
Glutamic acid:2.98 g
Glycine:1.05 g
Hydroxyproline:~
Proline:0.57 g
Serine:0.69 g
Tyrosine:0.58 g
Fats Total:1.28 g
Saturated fatty acids:0.20 g
Monounsaturated fatty acids:0.23 g
Polyunsaturated fatty acids:0.50 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]:5.10 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.12 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:68 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]:25.50 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.17 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]:8.50 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:6.80 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:4.25 mg
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:0.13 g
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:0.22 g
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:25.50 mg
Docosahexaenoic (DHA) [22:6 Ω-3]:85 mg
Ash:1.18 g
Caffeine:~
Theobromine:~
Product Type:Crustaceans
Weight Watchers Points:2 point(s)
Atkins Diet (Induction) Rating:3 / 10
Atkins Diet (Maintanence) Rating:2 / 10
Zone Diet Rating:1 / 10
Shorter URL for this page:http://calobonga.com/_3VL
Did you know?...When braising meat, cook it at a low temperature for a long time to keep the meat tender and have it retain all the juices.
Related: Crustaceans, shrimp, mixed species, imitation, made from surimi
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