Bison, ground, grass-fed, cooked

152 calories in 3 oz

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Total Calories:152 calories in 3 oz
Serving Weight:3 oz = 85g ≈ 0.187lb ≈ 3.00oz
Caloric Density:1.79 calories / gram
Weight Watchers Counter:4 Weight Watchers points
 
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Calorie Sources:57% proteins; 43% fats
Fats:7.33 g (66 calories, 9% by weight)
Carbohydrates:~
Proteins:21.63 g (87 calories, 25% by weight)
Alcohol:~
Water:55.33 g (65% by weight)
Fat Composition:49% saturated; 46% monounsaturated; 6% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:60.35 mg
Caffeine:~
Serving Sizes: 100 g
3 oz
Food Group:Lamb, Veal, and Game Products
USDA #:17148
Related Foods: Calories in Beef
Calories in Bison
Calories in Grass Fed Ground Beef
Calories in Ground Beef
Calories in Ground Elk
Calories in Lean Ground Beef
Calories in Lean Ground Pork
Calories in Lemon Grass
Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:110.50 mcg
Vitamin B-2:221 mcg
Vitamin B-3:5.07 mg
Vitamin B-5:~
Vitamin B-6:340 mcg
Vitamin B-9:13.60 mcg
Food folate:13.60 mcg
Dietary Folate Equivalent:13.60 mcg
Folic acid:~
Vitamin B-12:2.07 mcg
Added Vitamin B-12:~
Choline:82.62 mg
Vitamin C:~
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:170 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:1.10 mcg
Calcium (Ca):11.90 mg
Copper (Cu):127.50 mcg
Fluoride (F):~
Iron (Fe):2.71 mg
Magnesium (Mg):19.55 mg
Manganese (Mn):~
Phosphorus (P):0.18 g
Potassium (K):0.30 g
Selenium (Se):26.43 mcg
Sodium (Na):64.60 mg
Zinc (Zn):4.54 mg
Cholesterol:60.35 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:21.63 g
Essential amino acids
Phenylalanine:0.92 g
Leucine:1.85 g
Methionine:0.58 g
Lysine:2 g
Isoleucine:1.04 g
Valine:1.16 g
Threonine:0.98 g
Tryptophan:0.16 g
Histidine:0.79 g
Arginine:1.47 g
Non-essential amino acids
Alanine:1.44 g
Aspartic acid:2.11 g
Betaine:10.88 mg
Cystine:0.25 g
Glutamic acid:3.52 g
Glycine:1.40 g
Hydroxyproline:0.26 g
Proline:1.10 g
Serine:0.89 g
Tyrosine:0.73 g
Fats Total:7.33 g
Saturated fatty acids:2.96 g
Monounsaturated fatty acids:2.80 g
Polyunsaturated fatty acids:0.34 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:2.55 mg
Decanoic/Capric [10:0]:3.40 mg
Dodecanoic/Lauric [12:0]:3.40 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.13 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:1.32 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:1.50 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]:0.14 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:2.63 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]:0.26 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:34 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]:34 mg
[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:0.87 g
Caffeine:~
Theobromine:~
Product Type:Bison
Weight Watchers Points:4 point(s)
Atkins Diet (Induction) Rating:9 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:2 / 10
Shorter URL for this page:http://calobonga.com/_1pi
Did you know?...Onions should be dry and hard. Avoid onions with wet necks, this indicates decay. Also, avoid onions that have sprouted. Onions can be stored at either room temperature or refrigerated.
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