Squirrel Nutrition Facts

541 calories in 1 piece, cooked (yield from 1 lb raw meat, boneless)

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Game meat, squirrel, cooked, roasted
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Total Calories:541 calories in Squirrel, 1 piece, cooked (yield from 1 lb raw meat, boneless)
Serving Weight:1 piece, cooked = 313g ≈ 0.690lb ≈ 11.04oz
Caloric Density:1.73 calories / gram
Weight Watchers Counter:12 Weight Watchers points
 
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Calorie Sources:76% proteins; 24% fats
Fats:14.68 g (132 calories, 5% by weight)
Carbohydrates:~
Proteins:96.31 g (411 calories, 31% by weight)
Alcohol:~
Water:194.28 g (62% by weight)
Fat Composition:40% polyunsaturated; 37% monounsaturated; 23% saturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:0.38 g
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 #:17184
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Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:187.80 mcg
Vitamin B-2:907.70 mcg
Vitamin B-3:14.52 mg
Vitamin B-5:2.91 mg
Vitamin B-6:1.16 mg
Vitamin B-9:28.17 mcg
Food folate:28.17 mcg
Dietary Folate Equivalent:28.17 mcg
Folic acid:~
Vitamin B-12:20.38 mcg
Added Vitamin B-12:~
Choline:0.38 g
Vitamin C:~
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:1.25 mg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:4.38 mcg
Calcium (Ca):9.39 mg
Copper (Cu):438.20 mcg
Fluoride (F):~
Iron (Fe):21.32 mg
Magnesium (Mg):87.64 mg
Manganese (Mn):93.90 mcg
Phosphorus (P):0.66 g
Potassium (K):1.10 g
Selenium (Se):47.26 mcg
Sodium (Na):0.37 g
Zinc (Zn):5.57 mg
Cholesterol:0.38 g
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:96.31 g
Essential amino acids
Phenylalanine:3.72 g
Leucine:6.92 g
Methionine:2.10 g
Lysine:6.95 g
Isoleucine:3.66 g
Valine:3.79 g
Threonine:3.66 g
Tryptophan:~
Histidine:2.50 g
Arginine:5 g
Non-essential amino acids
Alanine:4.54 g
Aspartic acid:7.64 g
Betaine:50.71 mg
Cystine:~
Glutamic acid:13.02 g
Glycine:4.16 g
Hydroxyproline:~
Proline:3.57 g
Serine:3.13 g
Tyrosine:2.88 g
Fats Total:14.68 g
Saturated fatty acids:2.66 g
Monounsaturated fatty acids:4.16 g
Polyunsaturated fatty acids:4.57 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]:62.60 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:1.38 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.25 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]:0.44 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:4.91 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:0.22 g
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:4.19 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:93.90 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]:0.56 g
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:18.78 mg
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:31.30 mg
Docosahexaenoic (DHA) [22:6 Ω-3]:0.31 g
Ash:5.26 g
Caffeine:~
Theobromine:~
Product Type:Squirrel
Weight Watchers Points:12 point(s)
Atkins Diet (Induction) Rating:4 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:3 / 10
Shorter URL for this page:http://calobonga.com/_3k4
Did you know?...There is good evidence that the first hamburger served on a bun was made by Oscar Bilby of Tulsa in 1891.
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