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Horse Nutrition Facts

149 calories in 3 oz

Game meat, horse, cooked, roasted
Weight Loss Rating:
Total Calories:149 calories in Horse, 3 oz
Serving Weight:3 oz = 85g ≈ 0.187lb ≈ 3.00oz
Caloric Density:1.75 calories / gram
Weight Watchers Counter:3 Weight Watchers points
 
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Calorie Sources:69% proteins; 31% fats
Fats:5.14 g (46 calories, 6% by weight)
Carbohydrates:~
Proteins:23.92 g (102 calories, 28% by weight)
Alcohol:~
Water:54.38 g (64% by weight)
Fat Composition:44% monounsaturated; 39% saturated; 17% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:57.80 mg
Caffeine:~
Serving Sizes: 100 g
1 piece, cooked (yield from 1 lb raw meat, boneless)
3 oz
Food Group:Lamb, Veal, and Game Products
USDA #:17171
Related Foods: Calories in Brown Bear
Game meat, elk, ground, raw
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Calories in Moose
Calories in Moose Stew
Calories in Opossum
Calories in Rabbit
Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:85 mcg
Vitamin B-2:102 mcg
Vitamin B-3:4.11 mg
Vitamin B-5:~
Vitamin B-6:280.50 mcg
Vitamin B-9:~
Food folate:~
Dietary Folate Equivalent:~
Folic acid:~
Vitamin B-12:2.69 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):6.80 mg
Copper (Cu):144.50 mcg
Fluoride (F):~
Iron (Fe):4.28 mg
Magnesium (Mg):21.25 mg
Manganese (Mn):17 mcg
Phosphorus (P):0.21 g
Potassium (K):0.32 g
Selenium (Se):11.48 mcg
Sodium (Na):46.75 mg
Zinc (Zn):3.25 mg
Cholesterol:57.80 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:23.92 g
Essential amino acids
Phenylalanine:0.98 g
Leucine:1.90 g
Methionine:0.53 g
Lysine:2.03 g
Isoleucine:1.13 g
Valine:1.23 g
Threonine:1.07 g
Tryptophan:0.29 g
Histidine:0.92 g
Arginine:1.56 g
Non-essential amino acids
Alanine:1.37 g
Aspartic acid:2.35 g
Betaine:~
Cystine:0.33 g
Glutamic acid:3.48 g
Glycine:1.15 g
Hydroxyproline:~
Proline:1.10 g
Serine:0.91 g
Tyrosine:0.75 g
Fats Total:5.14 g
Saturated fatty acids:1.61 g
Monounsaturated fatty acids:1.80 g
Polyunsaturated fatty acids:0.72 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]:0.19 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:1.20 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.17 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]:0.35 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:1.45 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]:0.32 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.40 g
[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]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:1.11 g
Caffeine:~
Theobromine:~
Product Type:Horse
Weight Watchers Points:3 point(s)
Atkins Diet (Induction) Rating:6 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:3 / 10
Shorter URL for this page:http://calobonga.com/_3jN
Did you know?...To ripen fruits, wrap them in newspaper and put in a warm place for 2-3 days. The ethylene gas they emit will make them ripe.
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