Veal, variety meats and by-products, brain, cooked, pan-fried

703 calories in 1 unit, cooked (yield from 1 lb raw meat)

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Veal, variety meats and by-products, brain, cooked, pan-fried Suggest a better name
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Total Calories:703 calories in 1 unit, cooked (yield from 1 lb raw meat)
Serving Weight:1 unit, cooked = 330g ≈ 0.728lb ≈ 11.64oz
Caloric Density:2.13 calories / gram
Weight Watchers Counter:19 Weight Watchers points
 
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Calorie Sources:71% fats; 29% proteins
Fats:55.28 g (499 calories, 17% by weight)
Carbohydrates:~
Proteins:47.78 g (204 calories, 14% by weight)
Alcohol:~
Water:226.25 g (69% by weight)
Fat Composition:40% monounsaturated; 37% saturated; 23% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:7.00 g
Caffeine:~
Serving Sizes: 100 g
1 unit, cooked (yield from 1 lb raw meat)
3 oz
Food Group:Lamb, Veal, and Game Products
USDA #:17190
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Calories in Veal Tongue
Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:495 mcg
Vitamin B-2:1.19 mg
Vitamin B-3:18.55 mg
Vitamin B-5:3.73 mg
Vitamin B-6:1.09 mg
Vitamin B-9:19.80 mcg
Food folate:19.80 mcg
Dietary Folate Equivalent:19.80 mcg
Folic acid:~
Vitamin B-12:70.29 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:49.50 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):33 mg
Copper (Cu):990 mcg
Fluoride (F):~
Iron (Fe):3.53 mg
Magnesium (Mg):59.40 mg
Manganese (Mn):132 mcg
Phosphorus (P):1.43 g
Potassium (K):1.56 g
Selenium (Se):39.60 mcg
Sodium (Na):0.58 g
Zinc (Zn):6 mg
Cholesterol:7.00 g
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:47.78 g
Essential amino acids
Phenylalanine:2.51 g
Leucine:3.66 g
Methionine:1.02 g
Lysine:2.94 g
Isoleucine:1.91 g
Valine:2.24 g
Threonine:2.34 g
Tryptophan:0.46 g
Histidine:1.19 g
Arginine:2.61 g
Non-essential amino acids
Alanine:2.44 g
Aspartic acid:4.03 g
Betaine:~
Cystine:0.50 g
Glutamic acid:5.71 g
Glycine:2.08 g
Hydroxyproline:~
Proline:1.95 g
Serine:2.44 g
Tyrosine:1.85 g
Fats Total:55.28 g
Saturated fatty acids:13.07 g
Monounsaturated fatty acids:13.89 g
Polyunsaturated fatty acids:8.05 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]:~
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:~
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:~
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]:~
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:12.11 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]:2.94 g
[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]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:6.20 g
Caffeine:~
Theobromine:~
Product Type:Veal
Weight Watchers Points:19 point(s)
Atkins Diet (Induction) Rating:8 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:3 / 10
Shorter URL for this page:http://calobonga.com/_4Ma
Did you know?...You can correct greasy gravy by adding a little baking soda to it.
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